Histology and Cellular Localization

莫内尔中心的一个独特特点是，研究人员使用多学科方法来解决有关味道、气味、营养及其与人类健康和福祉的关系的科学问题。莫内尔研究人员的主要专业知识从分析化学和化学生态学(普雷蒂和金博尔博士)到 生物化学和生物物理学(Brand和MarGolskee博士)，分子和细胞生物学(MarGolskee、Huang和Wang博士)，遗传学和神经科学(Tordoff、Bachmanov、Beuchhamp和Reed博士)。它们是：内分泌学和生理学(马戈尔斯基、特夫、弗里德曼、威索基和赵博士)；心理物理学和行为科学(门内拉、道尔顿、布雷斯林、伦德斯特龙、佩尔查特和怀斯博士)；以及临床研究(考瓦特和特夫博士)。不管他们的主要技术专长如何，许多这样的实验室发现将组织学和细胞定位方法结合到他们的 研究计划(例如图1)[1]。然而，其他中心实验室对解剖学/组织学研究中涉及的技术和/或设备不太熟悉。例如，里德博士和巴赫马诺夫博士等遗传学家已经确定了味觉感受器的候选基因，它们分别检测苦味化合物苯硫脲和甜味化合物[2，3]。他们需要首先确定这些基因是否在外周味觉器官中表达，然后确定在哪种类型的味蕾中表达 细胞。这些研究人员可以用从味觉组织中提取的RNA进行逆转录聚合酶链式反应，以确定这些候选基因产物是否在味蕾中优先表达。然而，为了确定哪种类型的味蕾细胞表达这些基因，在味裂上通常采用原位杂交和免疫组织化学方法。这一核心将提供在化学感官解剖分析和最先进的可视化技术方面的共同资源和经验宝库，这些技术在每个单独的实验室复制将是低效的。因此，核心服务的提供将使参与实验室的能力超出每个实验室的能力。

One of the unique characteristics of the Monell Center is that researchers use multidisciplinary approaches to address scientific questions regarding taste, smell, nutrition, and their relationship to human health and well-being. The primary expertise of Monell investigators ranges from analytical chemistry and chemical ecology (Drs. Preti and Kimball) to biochemistry and biophysics (Drs. Brand and Margolskee), molecular and cellular biology (Drs. Margolskee, Huang, and Wang), genetics and neuroscience (Drs. Tordoff, Bachmanov, Beauchamp, Reed. Yamazki, Reisert, Gelperin, and Lowe), endocrinology and physiology (Drs. Margolskee, Teff, Friedman, Wysocki, and Zhao), psychophysics and behavioral science (Drs. Mennella, Dalton, Breslin, Lundstrom, Pelchat, and Wise), and clinical research (Drs. Cowart and Teff). Regardless of their primary technical expertise, a number of these laboratories have found it very useful to incorporate histology and cellular localization methods into their research programs (e.g.. Fig. 1)[1]. However, other Center laboratories are less familiar with the techniques and/or equipment involved in anatomical/histological studies. For instance, geneticists such as Drs. Reed and Bachmanov had identified candidate genes for taste receptors that detect the bitter-tasting compound phenylthiocarbamide and sweet-tasting compounds, respectively[2,3]. They needed to determine, first, whether these genes were expressed in the peripheral taste organs, and then, in which types of taste bud cells. These researchers could use reverse-transcripfion PCR with RNA extracted from taste tissue to determine if these candidate gene products are preferentially expressed in taste buds. However, to determine which type of taste bud cells express these genes, in situ hybridization and immunohistochemistry are mostly commonly used on taste fissures. This Core will provide a common resource and reservoir of experience in chemosensory anatomical analysis and state-of-the-art visualization techniques that would be inefficient to replicate in each individual laboratory. Thus, the availability of Core services would extend the capabilities of the participating laboratories beyond each laboratory's capabilities.