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）：据信来自多种模态的感觉信息的整合可以增强收敛刺激的检测。这种多模式整合最初是从理论上进行的，仅在较高的皮质区域（例如前额叶皮层）发生。但是，最近的研究表明，包括味觉皮层（GC）在内的每个主要感觉皮层中的多模式感觉反应。 GC是负责处理与口味相关的信息的主要皮层，并且已知与口味相关的多感官信息（例如温度，触摸和预期提示）。但是，在GC电路级别尚未探索最显着的感觉相互作用，即口味和嗅觉的感觉。品味和嗅觉密切相关。解剖学和神经影像学研究已经开始描述这两种模式的协同整合，并将GC作为主要的整合化学感应节点。尽管取得了巨大进展，但几乎没有关于GC中单个神经元是否整合多模式化学水敏整合的信息。拟议的研究是一种三步方法，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，而大鼠口腔内样品的口味和气味。第一个实验旨在确定GC中的单个神经元如何表示味道和气味。在更好地了解GC化学水敏反应后，第二个实验将检验以下假说，即气味泥浆体验调节GC中的化学感应活性。第三个实验继续沿着这一轨迹，探讨了不一致的气味混合物如何抑制GC中的化学水敏活性。总之，此R03提案中概述的实验将为深入了解在警报啮齿动物的GC中深入了解多模态化学感应信息的电路级集成。如果成功，这项研究将阐明GC过程中的单个神经元如何生态协同化的化学感觉信息，并将GC确定为与食物相关的刺激的多感觉整合的主要领域。