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首页> 外文期刊>Journal of Neurophysiology >Temperature systematically modifies neural activity for sweet taste
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Temperature systematically modifies neural activity for sweet taste

机译：温度可系统地改变神经活动，带来甜味

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摘要

Temperature can modify neural and behavioral responses to taste stimuli that elicit “sweetness,” a perception linked to intake of calorie-laden foods. However, the role of temperature in the neural representation of sweet taste is poorly understood. Here we made electrophysiological recordings from gustatory neurons in the medulla of inbred mice to study how adjustments in taste solution temperature to cool (18°C), ambient (22°C), and warm (30°C and 37°C) values changed the magnitude and latency of gustatory activity to sucrose (0, 0.05, 0.1, 0.17, 0.31, and 0.56 M). Analysis of 22 sucrose-best neurons revealed that temperature markedly influenced responses to sucrose, which, across concentrations, were largest when solutions were warmed to 30°C. However, reducing solution temperature from warm to ambient to cool progressively steepened the slope of the sucrose concentration-response function computed across cells (P < 0.05), indicating that mean activity to sucrose increased more rapidly with concentration steps under cooling than with warming. Thus the slope of the sucrose concentration-response function shows an inverse relation with temperature. Temperature also influenced latency to the first spike of the sucrose response. Across neurons, latencies were shorter when sucrose solutions were warmed and longer, by hundreds of milliseconds, when solutions were cooled (P < 0.05), indicating that temperature is also a temporal parameter of sucrose activity. Our findings reveal that temperature systematically modifies the timing of gustatory activity to sucrose in the mammalian brain and how this activity changes with concentration. Results further highlight how oral somatosensory cues function as physiological modulators of gustatory processing.
机译：温度可以改变神经和行为对引起“甜味”的味觉刺激的反应，“甜味”与摄入高热量食物有关。但是，人们对温度在甜味的神经表征中的作用知之甚少。在这里，我们从近交小鼠髓质的味觉神经元中进行了电生理记录，以研究味觉溶液温度如何调节以降低（18°C），环境（22°C）和温暖（30°C和37°C）的值味觉活动对蔗糖的强度和潜伏期（0、0.05、0.1、0.17、0.31和0.56 M）。对22种蔗糖最佳神经元的分析表明，温度显着影响了对蔗糖的反应，当溶液升温至30°C时，蔗糖的反应在整个浓度范围内最大。但是，将溶液温度从温暖降低到室温逐渐降低了蔗糖浓度响应函数在整个细胞中的斜率（P <0.05），这表明在冷却过程中浓缩步骤对蔗糖的平均活性比加热过程更快。因此，蔗糖浓度-响应函数的斜率与温度呈反比关系。温度还影响到蔗糖反应的第一个峰值的潜伏期。跨神经元，当加热蔗糖溶液时，潜伏期较短，而当冷却溶液时，潜伏期较长（数百毫秒）（P <0.05），这表明温度也是蔗糖活性的时间参数。我们的发现表明，温度可以系统地改变哺乳动物大脑中蔗糖的味觉活动的时间，以及该活动如何随浓度变化。结果进一步突出了口腔体感提示如何充当味觉加工的生理调节剂。

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