权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Maturation of inhibitory circuits in the gustatory cortex and expression of taste preference

味觉皮层抑制回路的成熟和味觉偏好的表达

基本信息

批准号：
10082294
负责人：
Hillary C Schiff
金额：
$ 7.71万
依托单位：
STATE UNIVERSITY NEW YORK STONY BROOK
依托单位国家：
美国
项目类别：
财政年份：
2020
资助国家：
美国
起止时间：
2020-01-20 至 2023-01-19
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10082294
关键词：
Acute Address Adolescent Adult Affect Age Animals Auditory area Behavioral Brain Chemicals Chondroitin ABC Lyase Color Cues Data Detection Development Disease Eating Disorders Electrophysiology (science)Enzymes Exposure to Extracellular Matrix Proteins Familiarity Food Human Milk Immunohistochemistry Injections Investigation Lead Learning Life Life Experience Location Mammals Mediating Mus Neurons Nutritional Odors Parvalbumins Pattern Physiology Play Preparation Process Proteins Role Safety Shapes Slice Somatosensory Cortex Structure Sucrose Synaptic Transmission Taste Perception Taste preferences Testing Time Weaning area striata base critical period design early experience experience experimental study feeding food consumption hippocampal pyramidal neuron inhibitory neuron kappa opioid receptors motivated behavior neural circuit postnatal postnatal development preference receptor response sensory system taste stimuli transmission process

项目摘要

Project Summary As animals transition from relying on their mother’s milk to foraging and consuming foods, they experience an abundance of new tastes. These experiences regulate taste preference later in life through a process which likely relies on plasticity in neural circuits associated with taste and feeding. The gustatory cortex (GC) is involved in processing tastes and is required for taste-motivated behaviors as well as learning about tastes. How these early experiences affect the development of taste preferences or the maturation of GC circuits has not been the subject of investigation. Maturation of inhibitory circuits in other primary sensory systems is a hallmark of postnatal development. This proposal will investigate the role of taste experience in shaping later taste preference, whether a postnatal sensitive window exists in which experience shapes taste preference, and the cellular- and circuit-level GC physiology which is sensitive to taste experience, with a focus on inhibition. The first part of the proposal will examine how taste preferences mature from juvenile to adult ages. The role of taste experience at the time of weaning versus in adulthood in modulating taste preference will also be examined. Maturation of inhibitory networks within the GC will be examined by quantifying parvalbumin-positive inhibitory neurons, their connection strength onto pyramidal neurons, and the total spontaneous GABAergic synaptic transmission onto pyramidal neurons in the GC from pre- and post-weaning ages. The role of taste experience on inhibitory maturation will also be examined. Finally, the relationship between the maturation of inhibition and the development of taste preferences will be assessed by chemical disruption of stabilizing proteins on parvalbumin-positive neurons. These studies will elucidate the necessity of a mature inhibitory circuit in GC for the behavioral expression of taste preference as well as whether a sensitive window exists in which experience shapes taste preference. While mechanisms underlying learning about the value or physical cues associated with tastes has been investigated in adulthood, the postnatal mechanisms leading to such a refined circuit have not been described. The results of these studies will indicate the role of early food experiences in determining taste-based choices throughout life.

项目摘要当动物从依赖母乳过渡到觅食和消费食物时，它们会经历丰富的新口味这些经验通过一个过程来调节以后生活中的味觉偏好，可能依赖于与味觉和进食相关的神经回路的可塑性。味觉皮层（gustatory cortex，GC）在处理口味和口味驱动的行为所需的，以及学习的味道。如何将这些早期经验影响味觉偏好的发展或GC回路的成熟，调查的主题。其他初级感觉系统中抑制回路的成熟是产后发育本提案将探讨味觉体验在塑造后期味觉中的作用偏好，是否存在一个出生后的敏感窗口，在这个窗口中，经验塑造了味觉偏好，细胞和回路水平的GC生理学，其对味觉体验敏感，重点是抑制。的提案的第一部分将研究口味偏好是如何从少年到成年逐渐成熟的。品味的作用还将检查断奶时与成年时调节味觉偏好的经验。 GC内抑制性网络的成熟将通过定量小清蛋白阳性抑制性细胞因子来检查。神经元、其与锥体神经元的连接强度以及总自发GABA能突触从断奶前和断奶后的年龄传递到GC中的锥体神经元。味觉体验的作用对抑制性成熟的影响也将进行研究。最后，研究了抑制成熟与味觉偏好的发展将通过化学破坏稳定蛋白质来评估，小清蛋白阳性神经元。这些研究将阐明GC中成熟的抑制回路对于味觉偏好的行为表达以及是否存在一个敏感窗口，形状的口味偏好。虽然学习价值或身体暗示的潜在机制与在成年期已经研究了味觉，导致这种精致回路的出生后机制已经没有被描述。这些研究的结果将表明早期的食物经验在决定在生活中的品味选择。