The fungiform papilla as a multi-sensory end-organ

菌状乳头作为多感觉终末器官

• 批准号: 10833287
• 负责人: Joseph Michael Breza
• 金额: $ 6.33万
• 依托单位: UNIVERSITY OF LOUISVILLE
• 依托单位国家: 美国
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-07-01 至 2027-06-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10833287
• 关键词: Afferent Neurons; Amyloid beta-Protein; Anatomy; Attention; Award; Behavior; Binding Proteins; Brain Stem; Burning Mouth Syndrome; C Fiber; Cell Nucleus; Central Nervous System; Characteristics; Code; Cream; Data; Electrophysiology (science); Epithelium; Esthesia; Fiber; Food; Fungiform Papilla; Gene Expression; Genes; Genetic; Genetic Identity; Genetic Markers; Goals; Housing; Image; Lateral; Light; Liquid substance; Location; Mechanoreceptors; Mediating; Modality; Mucous Membrane; Mus; Nerve Growth Factor Receptors; Neurons; Neurotrophic Tyrosine Kinase Receptor Type 3; Oral; Oral cavity; Organ; Parents; Parvalbumins; Perception; Peripheral; Peripheral Nervous System Diseases; Potato; Property; Proprioceptor; Research; Rodent; Role; Sensory; Skin; Smell Perception; Stimulus; Structure; Structure of trigeminal ganglion; Surface; Synapses; Taste Buds; Taste Perception; Temperature; Testing; Texture; Thermoreceptors; Tongue; Touch sensation; Trigeminal Nuclei; Trigeminal System; Viral; awake; experience; experimental study; feeding; mechanical stimulus; multimodality; multisensory; nerve supply; olfactory stimulus; optogenetics; oral sensory; parent grant; postsynaptic neurons; receptive field; repaired; response; somatosensory; taste stimuli; tongue papilla; tool

Project Summary/Parent grant. Our perception of food in the mouth is a multi-modal sensory experience involving taste, olfaction, and somatosensation. All of these stimuli combine to contribute to the recognition and palatability of food. The first step leading to the perception of ‘mouth feel” in the oral cavity is activation of peripheral somatosensory neurons. Multiple classes of these trigeminal somatosensory neurons innervate the oral cavity and can be defined by the types of stimuli to which they respond. For example, low threshold mechanoreceptors (LTMRs) carry information concerning touch or mechanical stimuli. In skin, at least 7 clear subtypes of these neurons have been defined by using gene expression to relate the anatomical features of these neurons with their functions. We do not know how many specialized neuron subtypes mediate touch sensation in the tongue or their specialized anatomical and functional properties. Understanding the sensations evoked by a food stimulus requires us to determine the unique anatomical and functional properties of each LTMR subtype in the tongue. Equally important is how each LTMR’s activities are integrated with other oral sensory neuron types (i.e. taste and temperature). Toward these long-term goals we propose to use two genetic identifiers to examine trigeminal neuron subtypes innervating the fungiform (taste) papillae. Our Aims specifically test the following hypotheses: 1) Taste papillae are innervated by a Aβ LTMRs with a small receptive field that express the neurotrophin receptor, TrkC, and that they neurons can further be divided into rapidly adapting and slowly-adapting types based on the presence or absence of Parvalbumin. 2) These Aβ LTMRs project to the to a region of the brainstem immediately adjacent to the primary taste terminal field where they activate postsynaptic neurons that are responsive to touch. 3) These Aβ LTMRs are capable of modulating responses to taste stimuli at the first gustatory synaptic relay. Successful completion of these experiments establishes the fungiform papilla as a mechanosensory end organ and provides the genetic tools to explore the contribution of a specific subtype of LTMR in the integration of sensations produced by the multi- modal food stimulus.

项目摘要/母公司赠款。我们对口中食物的感知是一种多模态的感官体验 包括味觉嗅觉和躯体感觉所有这些刺激联合收割机有助于识别和 食物的可口性。导致口腔中“口感”的感知的第一步是激活 外周躯体感觉神经元这些三叉神经躯体感觉神经元的多个类别支配 口腔中的细胞，并且可以通过它们响应的刺激类型来定义。例如，低阈值 机械感受器（LTMR）携带关于触摸或机械刺激的信息。在皮肤中，至少7个透明 这些神经元的亚型已经通过使用基因表达来定义， 这些神经元及其功能。我们不知道有多少专门的神经元亚型介导触摸 舌头的感觉或其特殊的解剖学和功能特性。理解感觉 食物刺激引起的免疫反应需要我们确定每种免疫反应的独特解剖学和功能特性， 舌中的LTMR亚型。同样重要的是，每个LTMR的活动如何与其他口腔 感觉神经元类型（即味觉和温度）。为了实现这些长期目标，我们建议使用两个 遗传标识符来检查支配菌状（味觉）乳头的三叉神经元亚型。我们的目标 具体地测试以下假设：1）味觉乳头由小的Aβ LTMR支配， 感受野表达神经营养因子受体TrkC，它们的神经元可以进一步分为 根据小清蛋白的存在与否分为快速适应型和缓慢适应型。2)这些Aβ LTMR投射到脑干紧邻初级味觉终末区的区域 它们激活突触后神经元对触摸做出反应。3)这些Aβ LTMR能够 在第一味觉突触中继处调节对味觉刺激的响应。成功完成这些 实验确立了菌状乳头作为机械感觉的末端器官，并提供了遗传工具 探索LTMR的一个特定亚型在多功能感觉整合中的作用， 模态食物刺激