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Synaptic organization and plasticity of the input from the amygdala to the gustatory cortex

从杏仁核到味觉皮层的输入的突触组织和可塑性

基本信息

批准号：
10577815
负责人：
Alfredo Fontanini
金额：
$ 33.76万
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：
2014
资助国家：
美国
起止时间：
2014-03-01 至 2025-02-28
项目状态：
未结题

来源：
https://reporter.nih.gov/project-details/10577815
关键词：
Acute Affect Affective Amygdaloid structure Anatomy Anesthesia procedures Anhedonia Animals Behavioral Cell Nucleus Communities Complex Data Detection Development Dimensions Electrophysiology (science)Experimental Designs Genetic Human Knowledge Laboratories Learning Lesion Medial Mental disorders Modeling Molecular Nature Neurons Neurosciences Perception Play Population Preparation Process Property Public Health Publishing Reporting Research Rodent Role Sensory Slice Stimulus Synapses Synaptic Transmission Synaptic plasticity Taste Perception Taste aversion Testing Thalamic structure Therapeutic Intervention Training Work experimental study hedonic hippocampal pyramidal neuron in vivo nerve supply nervous system disorder novel novel therapeutic intervention optogenetics patch clamp pharmacologic postsynaptic preservation response sensory integration sensory mechanism sensory stimulus taste stimuli taste system therapeutic development tool transmission process

项目摘要

Summary The perception of taste is a complex process that includes the chemosensory detection of a stimulus as well as information regarding its hedonic value, whether a stimulus is pleasant or unpleasant. The gustatory cortex is thought to be a central component of the taste system, and is hypothesized to integrate both of chemosensory and affective dimensions of taste stimuli. However, to date, the neuronal and circuit mechanisms involved in this process remain unclear. In this proposal, we will fill a gap in the current understanding of circuit underpinning for taste by investigating the synaptic mechanisms underlying the integration of thalamocortical and amygdalocortical inputs to the primary gustatory cortex. The thalamocortical projection from the taste thalamus provides the gateway for chemosensory information to the gustatory cortex, while the basolateral nucleus of the amygdala has been identified as a major contributor of hedonic information regarding taste stimuli. Taking advantage of cutting-edge experimental approaches for circuit and synaptic analysis, and of a well-established learning paradigm, conditioned taste aversion, that preserves the chemosensory identity, but alters a stimulus affective dimension, we will determine how sensory and hedonic components of taste are integrated in the gustatory cortical circuit. The approach we propose will begin to bridge the gap between the extensive behavioral/ pharmacological and cellular/molecular work that has significantly advanced the field, but without information about underlying synaptic and circuit mechanisms remains difficult to reconcile in an overarching framework. In addition, our study has important implication for public health. Many neurological and psychiatric disorders are associated with altered sensory perception, or by anhedonia. Taste perception in human and rodents is characterized by sensory and affective dimensions, therefore it provides a unique model for understanding common mechanism of sensory processing, as well as for investigating the circuit underpinning for the integration of sensory stimuli with their hedonic value. Therefore, results from our current study have the potential of identifying novel targets for the development of therapeutic intervention.

总结