Histology and Cellular Localization

Monell中心的独特之处之一是研究人员使用多学科方法来解决有关味道，气味，营养及其与人类健康和福祉的关系的科学问题。蒙乃尔研究人员的主要专业知识范围从分析化学和化学生态学（Preti和Kimball博士）到 生物化学和生物物理学（Brand和Margolskee博士），分子和细胞生物学（Margolskee博士，Huang和Wang博士），遗传学和神经科学（Tornovy博士，Bachmanov博士，Beauchamp博士，Reed博士。Yamazki、Reisert、Gelperin和Lowe博士）、内分泌学和生理学（Margolskee、Teff、Friedman、Wysocki和Zhao博士）、心理物理学和行为科学（Mennella、道尔顿、Breslin、Lundstrom、Pelchat和Wise博士）以及临床研究（Cowart和Teff博士）。不管他们的主要技术专长如何，这些实验室中的一些已经发现将组织学和细胞定位方法结合到他们的实验室中是非常有用的。 研究计划（例如，图1）[1]。然而，其他中心实验室对解剖学/组织学研究中涉及的技术和/或设备不太熟悉。例如，遗传学家如Reed和Bachmanov博士已经确定了味觉受体的候选基因，这些基因分别检测到苦味化合物苯硫脲和甜味化合物[2，3]。他们首先需要确定这些基因是否在周围味觉器官中表达，然后，在哪种类型的味蕾中表达 细胞这些研究人员可以使用从味觉组织中提取的RNA进行逆转录PCR，以确定这些候选基因产物是否优先在味蕾中表达。然而，为了确定哪种类型的味蕾细胞表达这些基因，原位杂交和免疫组织化学通常用于味觉裂隙。该核心将提供化学传感解剖分析和最先进的可视化技术方面的共同资源和经验库，这些技术在每个实验室中复制效率低下。因此，核心服务的提供将使参与实验室的能力超出每个实验室的能力。

One of the unique characteristics of the Monell Center is that researchers use multidisciplinary approaches to address scientific questions regarding taste, smell, nutrition, and their relationship to human health and well-being. The primary expertise of Monell investigators ranges from analytical chemistry and chemical ecology (Drs. Preti and Kimball) to biochemistry and biophysics (Drs. Brand and Margolskee), molecular and cellular biology (Drs. Margolskee, Huang, and Wang), genetics and neuroscience (Drs. Tordoff, Bachmanov, Beauchamp, Reed. Yamazki, Reisert, Gelperin, and Lowe), endocrinology and physiology (Drs. Margolskee, Teff, Friedman, Wysocki, and Zhao), psychophysics and behavioral science (Drs. Mennella, Dalton, Breslin, Lundstrom, Pelchat, and Wise), and clinical research (Drs. Cowart and Teff). Regardless of their primary technical expertise, a number of these laboratories have found it very useful to incorporate histology and cellular localization methods into their research programs (e.g.. Fig. 1)[1]. However, other Center laboratories are less familiar with the techniques and/or equipment involved in anatomical/histological studies. For instance, geneticists such as Drs. Reed and Bachmanov had identified candidate genes for taste receptors that detect the bitter-tasting compound phenylthiocarbamide and sweet-tasting compounds, respectively[2,3]. They needed to determine, first, whether these genes were expressed in the peripheral taste organs, and then, in which types of taste bud cells. These researchers could use reverse-transcripfion PCR with RNA extracted from taste tissue to determine if these candidate gene products are preferentially expressed in taste buds. However, to determine which type of taste bud cells express these genes, in situ hybridization and immunohistochemistry are mostly commonly used on taste fissures. This Core will provide a common resource and reservoir of experience in chemosensory anatomical analysis and state-of-the-art visualization techniques that would be inefficient to replicate in each individual laboratory. Thus, the availability of Core services would extend the capabilities of the participating laboratories beyond each laboratory's capabilities.