Temperature and thermogustatory preferences

温度和热味觉偏好

• 批准号: 10735227
• 负责人: CHRISTIAN H LEMON
• 金额: $ 48.43万
• 依托单位: UNIVERSITY OF OKLAHOMA
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-07-03 至 2028-06-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10735227
• 关键词: Ablation; Affect; Alcohol dependence; Anorexia Nervosa; Area; Behavior; Behavioral; Biology; Chills; Complement; Complement component C8; Coupled; Data; Desire for food; Development; Disease; Engineering; Esthesia; Feeding behaviors; Fiber; Food; Food Preferences; Food Selections; Genes; Goals; Health; Human; Impairment; Individual; Intake; Ion Channel; Liquid substance; Measures; Mediating; Menthol; Methods; Modality; Molecular; Mus; Neurobiology; Neurons; Nociception; Nutritional status; Obesity; Oral; Oral cavity; Pathway interactions; Pattern; Positive Valence; Process; Proteins; Research; Rest; Role; Sampling; Sensory; Series; Signal Transduction; Skin; Smell Perception; Structure of trigeminal ganglion; System; TRP channel; TRPV1 gene; Taste Bud Cell; Taste Buds; Taste Perception; Taste preferences; Temperature; Temperature Sense; Testing; Thermoreceptors; Tongue; Trigeminal System; Trigeminal nerve structure; Tube; Vanilloid; Water; Wild Type Mouse; behavior test; cold temperature; epithelial Na+ channel; experience; hedonic; mimetics; mouse genetics; neural; nociceptive response; oral behavior; oral sensory; orofacial; preference; receptor; response; sensor; sensory mechanism; somatosensory; taste stimuli; tool; warm temperature

Project Summary Flavor is associated with food selection and preference behaviors in humans. Flavor is contributed by taste, olfaction, and somatosensory sensations such as food temperature. During food sampling, cooling sensations frequently accompany taste experiences in the mouth due to the high resting temperature of intraoral skin. Yet compared to taste biology, there are wide, significant gaps in our understanding of how temperature sensing impacts ingestive preferences and behavior. A goal of the proposed studies is to begin to define how thermal sensations and receptor mechanisms participate in orosensory-guided preference and ingestive responses in mice. This is a mostly unexplored area of study critical to flavor neurobiology. For behavioral tests, we have engineered an adapter that independently varies the temperatures of fluids inside multiple sipper tubes presented individually to mice by a lickometer. When coupled with this adapter, the lickometer can perform brief-access fluid licking tests that gauge how oral temperature sensations influence sensory/tongue control of mouse licking behavior. Using our thermo-lickometer, Aim 1 will study how thermal sensations mediated by the transient receptor potential (TRP) melastatin 8 (TRPM8) cold receptor found on trigeminal fibers contribute to orobehavioral responses to cooling temperatures. To do this, we will evaluate if mice gene-deficient for TRPM8 show impaired innate and conditioned licking responses to chilled water compared to wild-type. Studies will ask if TRPM8 input is necessary for mice to behaviorally separate oral cooling sensations from warm temperatures that our pilot data show are avoided when sensed in the mouth. Aim 2 will study how oral thermal sensing by TRPM8 impacts taste preferences. We will gauge if cooling temperatures that excite TRPM8 complement and counter preference and avoidance of sweet and bitter taste stimuli by comparing brief-access licking to temperature-controlled tastes between control and TRPM8 deficient mice. Aim 3 will measure brief- access licking of temperature-controlled fluids in mice with silenced trigeminal thermosensory afferents or ablation of taste bud cells that express temperature-sensitive receptors. Oral temperature can also excite taste neurons (thermogustation) albeit the function of this has been unknown. Thermosensory afferent mechanisms will be evaluated using mice deficient for TRP vanilloid 1 (TRPV1)-lineage afferents, broadly mediating thermosensation, and mice with conditionally silenced TRPV1-positive trigeminal ganglion neurons, which convey orofacial thermal and nociceptive signals. Thermogustatory mechanisms will be probed using mice deficient for a protein that regulates the development of taste bud cells with temperature-sensitive molecular effectors. Altogether, these studies will provide an initial account of how thermosensory and thermogustatory processes influence ingestive behaviors. Ultimately, defining the role of oral temperature sensing in intake behavior will be critical for understanding causal relationships between flavor and ingestive conditions.

项目摘要 风味与人类的食物选择和偏好行为有关。味道是由味道贡献的， 嗅觉和诸如食物温度的躯体感觉。在食物取样过程中， 由于口内皮肤的高静止温度，经常伴随口腔中的味觉体验。然而 与味觉生物学相比，我们对温度感应的理解还有很大的差距， 影响进食偏好和行为。拟议研究的一个目标是开始确定热 感觉和受体机制参与了口腔感觉引导的偏好和摄食反应， 小鼠这是一个尚未探索的研究领域，对风味神经生物学至关重要。对于行为测试，我们有 设计了一个适配器，可以独立地改变多个吸管内的流体温度 通过舔液计分别向小鼠呈现。与此适配器配合使用时， 口腔接触液体舔测试，测量口腔温度感觉如何影响感觉/舌头控制， 舔鼠行为使用我们的热舔计，目标1将研究如何热感觉介导的 在三叉神经纤维上发现的瞬时受体电位（TRP）melastatin 8（TRPM 8）冷受体有助于 orophabolically反应to cooling冷却temperature温度.为此，我们将评估TRPM 8基因缺陷的小鼠是否 显示与野生型相比对冷水的先天和条件性舔体反应受损。研究将 询问TRPM 8输入是否是小鼠在行为上将口腔凉爽感觉与温暖感觉分开所必需的 我们的试验数据显示，当在口中感知时，温度会被避免。目标2将研究口腔热如何 TRPM 8的感知影响味觉偏好。我们将测量激发TRPM 8的冷却温度 通过比较刺激-接近的互补和反偏好以及对甜和苦的味觉刺激的回避 在对照和TRPM 8缺陷小鼠之间舔温度控制的味道。目标3将简短衡量- 在具有沉默的三叉神经热感觉传入的小鼠中， 切除表达温度敏感受体的味蕾细胞。口腔温度也能激发味觉 神经元（热味觉），尽管其功能尚不清楚。温度感觉传入机制 将使用缺乏TRP香草素1（TRPV 1）谱系传入的小鼠进行评估，广泛介导 和条件性沉默TRPV 1阳性三叉神经节神经元的小鼠， 传递口面热和伤害性信号。温度味觉机制将使用小鼠进行探测 缺乏一种调节味蕾细胞发育的蛋白质， 效应器总之，这些研究将提供一个初步的帐户，如何热敏和热味觉 过程影响摄食行为。最终，确定口腔温度传感在摄入中的作用 行为对于理解风味和摄食条件之间的因果关系至关重要。