How touch sensations in the tongue affect flavor perception
Mechanosensory substrates of flavor in the mammalian tongue
This study is looking at how certain nerve cells in the tongue help us feel textures and how that affects the way we taste food, which could help us understand our eating habits better.
Quick facts
| Grant type | R21 grant |
|---|---|
| Study type | NIH-funded research |
| Funding institution | New York University NIH-funded |
| Lab location | 1 site (New York, United States) |
| Project ID | NIH-11101960 on NIH RePORTER |
What this research studies
This research investigates the role of mechanosensory neurons in the tongue and how they influence flavor perception. By using advanced techniques such as mouse transgenic technology and in vivo calcium imaging, the researchers aim to identify the types of mechanosensory neurons present in the tongue and the ion channels involved in mechanosensation. Understanding these mechanisms could provide insights into how food texture and touch sensations impact our taste experiences and dietary choices.
Who could benefit from this research
Good fit: Ideal candidates for this research are individuals interested in how sensory experiences affect their food choices, particularly those with conditions affecting taste or texture perception.
Not a fit: Patients who do not have any sensory processing issues or those not interested in the relationship between flavor and texture may not benefit from this research.
Why it matters
Potential benefit: If successful, this research could lead to improved understanding of flavor perception, potentially influencing dietary habits and nutritional intake.
How similar studies have performed: While the specific mechanisms of mechanosensory influence on flavor perception are not extensively studied, related research in sensory processing has shown promising results in understanding how different senses interact.
Where this research is happening
New York, United States
- New York University — New York, United States (Active)
Researchers
- Principal investigator: Moayedi-Esfahani, Yalda — New York University
- Study coordinator: Moayedi-Esfahani, Yalda
About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page below.