Integration of taste and olfactory signals in gustatory cortex

味觉皮层味觉和嗅觉信号的整合

• 批准号: 8811669
• 负责人: CHAD L SAMUELSEN
• 金额: $ 15.8万
• 依托单位: STATE UNIVERSITY NEW YORK STONY BROOK
• 依托单位国家: 美国
• 财政年份: 2014
• 资助国家: 美国
• 起止时间: 2014-12-01 至 2017-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8811669
• 关键词: Acetates; Address; Altered Taste; Animal Model; Animals; Area; Association Learning; Behavioral; Benzaldehyde; Beverages; Cannulas; Citric Acid; Code; Consummatory Behavior; Cues; Data; Detection; Diet; Eating Disorders; Electrodes; Electrophysiology (science); Epithelial; Food; Foundations; Goals; Home environment; Implant; Individual; Knowledge; Lead; Learning; Link; Modality; Nasal Epithelium; Nasal cavity; Neurons; Nose; Odors; Olfactory Pathways; Oral; Prefrontal Cortex; Process; Property; Quinine; Rattus; Research; Rodent; Role; Sampling; Sensory; Shapes; Signal Transduction; Site; Smell Perception; Stimulus; Sucrose; Taste Perception; Techniques; Temperature; Testing; Tongue; Touch sensation; Training; Water; design; drinking; experience; food consumption; information processing; multisensory; neuroimaging; olfactory receptor; preference; public health relevance; receptor; research study; response; sensory cortex; sensory integration; taste system

DESCRIPTION (provided by applicant): Integration of sensory information from multiple modalities is believed to enhance the detection of convergent stimuli. This multimodal integration was originally theorized to occur only in higher order cortical areas, such as prefrontal cortex. However, recent research has shown multimodal sensory responses in every primary sensory cortex, including gustatory cortex (GC). GC is the primary cortex responsible for processing information related to taste and is known to code multisensory information related to taste, such as temperature, touch and anticipatory cues. However, the most conspicuous sensory interaction, that of taste and olfaction, has not been explored at the GC circuit-level. Taste and olfaction are intimately linked. Anatomical and neuroimaging studies have begun to describe the synergistic integration of these two modalities and suggest GC as a primary integrative chemosensory node. Despite this great progress, very little information is available on whether and how single neurons in GC integrate multimodal chemosensory integration. The proposed research is a three step approach, all of which rely upon multielectrode techniques to record ensembles of single neurons in GC while rats intraorally sample tastes and odors. The first experiment is designed to determine how taste and odor are represented by single neurons in GC. After a better understanding of GC chemosensory response, the second experiment will test the hypothesis that odor-taste experience modulates chemosensory activity in GC. The third experiment continues along this trajectory to explore how incongruent odor-taste mixtures suppress chemosensory activity in GC. Altogether, the experiments outlined in this R03 proposal will lay a foundation for an in depth understanding of the circuit-level integration of multimodal chemosensory information in GC of alert rodents. If successful, this research will elucidate how single neurons in GC process ecologically synergistic chemosensory information and will establish GC as a primary area of multisensory integration of stimuli related to food.

描述(由申请人提供)：来自多个模式的感觉信息的整合被认为可以增强对会聚刺激的检测。这种多模式整合最初被理论认为只发生在更高级别的皮质区域，如前额叶皮质。然而，最近的研究表明，包括味觉皮质(GC)在内的每个初级感觉皮质都存在多模式感觉反应。GC是负责处理与味觉有关的信息的初级皮质，并被认为编码与味觉有关的多感觉信息，如温度、触摸和预期线索。然而，最显著的感觉相互作用，即味觉和嗅觉，还没有在GC回路水平上被探索。味觉和嗅觉是紧密相连的。解剖学和神经影像研究已经开始描述这两种模式的协同整合，并建议GC作为主要的整合化学感觉节点。尽管取得了很大的进展，但关于GC中的单个神经元是否以及如何整合多模式化学感觉整合的信息很少。这项拟议的研究是一个三步法，所有这些方法都依赖于多电极技术来记录GC中单个神经元的集合，同时大鼠在口腔内采样味道和气味。第一个实验旨在确定味觉和气味是如何由GC中的单个神经元代表的。在更好地了解GC化学感觉反应后，第二个实验将检验气味体验调节GC化学感觉活动的假设。第三个实验沿着这个轨迹继续，探索不一致的气味-味道混合物如何抑制GC中的化学感觉活性。总之，R03提案中概述的实验将为深入了解警觉啮齿动物GC中多模式化学感觉信息的电路级整合奠定基础。如果成功，这项研究将阐明GC中的单个神经元是如何处理生态协同化学感觉信息的，并将确立GC作为与食物相关的刺激的多感觉整合的主要区域。