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Multisensory mechanisms underlying flavor preference formation

风味偏好形成的多感官机制

基本信息

批准号：
10224877
负责人：
Joost Maier
金额：
$ 38.38万
依托单位：
WAKE FOREST UNIVERSITY HEALTH SCIENCES
依托单位国家：
美国
项目类别：
财政年份：
2017
资助国家：
美国
起止时间：
2017-09-21 至 2024-08-31
项目状态：
已结题

项目摘要

SUMMARY Anyone who has ever suffered a common cold knows that both taste and smell contribute to our experience of food. Understanding how smell and taste interact to ultimately drive food choice will make a major impact on our understanding of disorders that are typically characterized by abnormal food choice, most notably obesity and diabetes. The neural mechanisms underlying taste-smell interactions, however, remain largely unknown, and are the focus of the present proposal. The proposed work follows directly from existing behavioral and neuro- physiological data. Behavioral work has demonstrated an influence of taste on smell in flavor preference for- mation. Recent work from our own lab has identified a potential neural substrate for mediating the influence of taste on smell by demonstrating that primary olfactory cortex (OC) receives gustatory input via primary gustatory cortex (GC). Using rats as a model system, the present proposal will combine naturalistic multisensory stimulus presentation, optogenetics and electrophysiological recordings in the context of a flavor preference learning task to investigate the role of interactions between the primary gustatory and olfactory systems in mediating multi- sensory flavor preference learning. Specific Aim 1 will use anatomical tracing, optogenetic manipulation of GC neuron axon terminals in OC, and electrophysiological mapping experiments to dissect the systems- and circuit- level organization of gustatory input to OC. Preliminary data suggest the existence of monosynaptic projections from GC to OC. Specific Aim 2 will then record activity from single OC neurons in response to uni- and multi- sensory flavor stimuli to characterize convergence and integration of flavor-related gustatory and olfactory input. Preliminary data suggest that taste and smell inputs to OC are integrated through functional, spatial and temporal convergence on single OC neurons. Specific Aim 3 will place the network relaying gustatory input to OC in the context of a taste-mediated flavor preference learning task to determine the causal role GCOC projections in modulating odor representations and forming flavor preferences. Preliminary data suggest that multisensory ex- perience induces lasting changes in OC odor responses. The results obtained from these experiments will pro- vide novel insight into how OC functions in a natural, behaviorally-relevant multisensory context, specifically uncovering the mechanisms underlying taste-smell interactions in flavor perception and preference formation.

总结任何一个患过感冒的人都知道，味觉和嗅觉都有助于我们体验到食物了解气味和味道如何相互作用，最终推动食物的选择将对我们的生活产生重大影响。了解通常以异常食物选择为特征的疾病，最明显的是肥胖症，糖尿病然而，味觉-嗅觉相互作用的神经机制在很大程度上仍然未知，是本提案的重点。这项工作直接从现有的行为和神经- 生理数据行为工作已经证明了味觉对嗅觉在味觉偏好中的影响- mation。我们实验室最近的工作已经确定了一种潜在的神经基质，用于介导通过证明初级嗅觉皮层（OC）通过初级味觉输入接收味觉输入，皮质（GC）。以大鼠为模型系统，本发明将联合收割机结合自然主义的多感觉刺激味觉偏好学习任务背景下的呈现、光遗传学和电生理记录研究初级味觉和嗅觉系统之间的相互作用在介导多个感官风味偏好学习具体目标1将使用解剖追踪，GC的光遗传学操作 OC中的神经元轴突终末，以及解剖系统和回路的电生理映射实验，味觉输入的组织水平。初步数据表明存在单突触投射从GC到OC然后，特异性目标2将记录单个OC神经元对单次和多次刺激的反应。感官风味刺激，以表征风味相关的味觉和嗅觉输入的会聚和整合。初步数据表明，味觉和嗅觉输入OC是通过功能，空间和时间整合在单个OC神经元上收敛。具体目标3将把把味觉输入中继到OC的网络置于味觉介导的风味偏好学习任务的背景下，以确定因果关系的作用，GC CNOOC预测，调节气味表征并形成风味偏好。初步数据表明，多感官前- perience诱导OC气味反应的持久变化。从这些实验中获得的结果将有助于提供新的见解OC如何在一个自然的，行为相关的多感官环境中发挥作用，特别是揭示了味道感知和偏好形成中的味觉-嗅觉相互作用的机制。