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Molecular Genetic Investigation of Taste Sensation

味觉的分子遗传学研究

基本信息

批准号：
10570211
负责人：
Yali V Zhang
金额：
$ 32.97万
依托单位：
MONELL CHEMICAL SENSES CENTER
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：
2020-03-18 至 2025-02-28
项目状态：
未结题

来源：
https://reporter.nih.gov/project-details/10570211
关键词：
Acids Address Animals Biological Assay Body Fluids Brain Cardiovascular Diseases Confocal Microscopy Consumption Detection Disease Diuretics Drosophila genus Drosophila melanogaster Electrophysiology (science)Equilibrium Esthesia Family member Food Food Additives Gastrointestinal Diseases Genetic Glean Glutamate Receptor Goals Health Homeostasis Hormones Human Image Insecta Intake Investigation Ion Channel Ions Kidney Diseases Knowledge Life Mammals Maps Mediating Metabolic Diseases Minerals Modality Molecular Molecular Genetics Mus Neurons Nutrient Oral Organ Pattern Perception Phylogeny Physiology Process Property Protons Research Role Sensory Sodium Sodium Chloride Stimulus System Taste Buds Taste Perception Techniques Testing Tongue Work base behavioral study design feeding fly food flavor hedonic immunocytochemistry insight interdisciplinary approach model organism neural neural circuit neuromechanism neuronal circuitry novel novel therapeutic intervention nutrition optogenetics patch clamp receptor response taste system taste transduction

项目摘要

Abstract Animals ranging from insects to mammals employ specific taste receptors to perceive distinct food flavors, such as sweet, bitter, sour, and salty. In contrast to other basic taste modalities, salty and sour tastes are primarily mediated through sodium and proton ion channels, respectively. Animals normally prefer low levels of salt or acid and reject high concentrations. Since salt and acid are important mineral nutrients, insufficient or excessive consumption of salt or acid can lead to gastrointestinal, metabolic, and cardiovascular diseases. Although salty and sour tastes have a profound impact on human health, the molecular identities of salty and sour taste receptors have not been fully determined. In addition, the neuronal circuits underlying salt taste response and intake are unknown. Using the fruit fly, Drosophila melanogaster, as a model organism, our previous work identified a new ionotropic glutamate receptor that is required for high-salt sensation. Additionally, we found that a small subset of neurons in the fly brain regulate high-salt avoidance. Moreover, we discovered that a novel ion channel, which can be directly activated by protons, is required for the attractive sour taste response in flies. Building on our preliminary findings, we propose to use the fruit fly as a model organism to explore the molecular and neural mechanisms of salty and sour taste perception. In particular, we will pursue two principal lines of inquiry: (1) decipher the molecular and neural mechanisms of salty taste sensation; and (2) decipher the molecular basis of sour taste sensation. Given that taste transduction mechanisms to salt and acid are analogous between flies and mammals, the molecular insights gleaned from our research in fruit flies will inform studies of salty and sour taste sensations in mammals, including humans.

摘要