The transcription factor Phox2b distinguishes between oral and non‐oral sensory neurons in the geniculate ganglion

Ohman-Gault, Lisa; Huang, Tao; Krimm, Robin F.

doi:10.1002/cne.24312

Cited by 31 publications

(44 citation statements)

References 52 publications

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“…However, our current understanding of neuron subtypes and how they differentiate within the geniculate ganglion is still emergent. The transcription factor Phox2b plays a role in the differentiation of neurons that control viscero-sensory functions (D'Autreaux, Coppola, Hirsch, Birchmeier, & Brunet, 2011;Dauger et al, 2003;Pattyn, Morin, Cremer, Goridis, & Brunet, 1997) and so likely specifies oral sensory from articular neurons in the geniculate ganglion (Dvoryanchikov et al, 2017;Ohman-Gault et al, 2017). I found that the TrkB expression is downregulated specifically in this subset of Phox2b+ oral sensory neurons, but not in the auricular neurons.…”

Section: Discussionmentioning

confidence: 96%

“…In Phox2b-Cre mice, gene recombination occurs in any neuron that has ever expressed Phox2b. In the geniculate ganglion, this is specific to oral sensory and excludes the somatosensory neurons that innervate the outer ear via the auricular nerve (Ohman-Gault et al, 2017). These oral sensory neurons are mostly gustatory, but also include somatosensory fibers (Donnelly, Shah, Mistretta, Bradley, & Pierchala, 2018;Dvoryanchikov et al, 2017;Kumari et al, 2015;Kumari et al, 2017).…”

Section: Animalsmentioning

confidence: 99%

“…Phox2b-) (Dvoryanchikov et al, 2017;Ohman-Gault et al, 2017). Trigeminal neurons innervating the tongue are also Phox2b-.…”

Section: Only Half Of the Oral Sensory Neurons In The Geniculate Gangmentioning

confidence: 99%

“…If instead, all nerve fibers labeled, more than 50% of the neurons would need to withdraw completely from the taste bud for any taste buds to lose all their innervation achieving a measurable effect . Furthermore, when all taste nerve fibers are labeled the nerve plexus within the taste bud is too dense to measure separate within the taste bud (Ohman-Gault et al, 2017). This approach permits evaluation of both the number of taste buds innervated by a small randomly selected group of neurons, and evaluation of the branching characteristics of individual fibers in the taste bud.…”

Section: Disrupting Trkb-signaling For 3 Hours With 1-nmpp1 Had No Efmentioning

confidence: 99%

“…Previous studies examining TrkB expression in adulthood lacked markers for distinguishing the roughly 50% of geniculate ganglion neurons that are oral sensory from the auricular neurons innervated the outer ear. The transcription factor Phox2b was recently established as a marker that distinguishes geniculate ganglion neurons innervating the oral cavity (Phox2b+) from those innervating the ear (Phox2b-) (Dvoryanchikov et al, 2017;Ohman-Gault, Huang, & Krimm, 2017). Using Phox2b as a marker for geniculate taste neurons, I determined that developmental reduction of TrkB-expression and differential dependence on TrkB for survival divide oral sensory neurons of the geniculate into three subsets.…”

Section: Introductionmentioning

confidence: 99%

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Role of TrkB-signaling in taste development and function.

Rios-Pilier¹

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Section: Discussionmentioning

confidence: 96%

Section: Animalsmentioning

confidence: 99%

“…Phox2b-) (Dvoryanchikov et al, 2017;Ohman-Gault et al, 2017). Trigeminal neurons innervating the tongue are also Phox2b-.…”

Section: Only Half Of the Oral Sensory Neurons In The Geniculate Gangmentioning

confidence: 99%

Section: Disrupting Trkb-signaling For 3 Hours With 1-nmpp1 Had No Efmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Role of TrkB-signaling in taste development and function.

Rios-Pilier¹

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Taste arbor structural variability analyzed across taste regions

Ohman

Hanbali

Krimm

2023

J of Comparative Neurology

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Taste ganglion neurons are functionally and molecularly diverse, but until recently morphological diversity was completely unexplored. Specifically, taste arbors (the portion of the neuron within the taste bud) vary in structure, but the reason for this variability is unclear. Here, we analyzed structural variability in taste arbors to determine which factors determine their morphological diversity. To characterize arbor morphology and its relationship to taste bud cells capable of transducing taste stimuli (taste‐transducing cell) number and type, we utilized sparse cell genetic labeling of taste ganglion neurons in combination with whole‐mount immunohistochemistry. Reconstruction of 151 taste arbors revealed variation in arbor size, complexity, and symmetry. Overall, taste arbors exist on a continuum of complexity, cannot be categorized into discrete morphological groups, and do not have stereotyped endings. Arbor size/complexity was not related to the size of the taste bud in which it was located or the type of taste‐transducing cell contacted (membranes within 180 nm). Instead, arbors could be broadly categorized into three groups: large asymmetrical arbors contacting many taste‐transducing cells, small symmetrical arbors contacting one or two taste‐transducing cells, and unbranched arbors. Neurons with multiple arbors had arbors in more than one of these categories, indicating that this variability is not an intrinsic feature of neuron type. Instead, we speculate that arbor structure is determined primarily by nerve fiber remodeling in response to cell turnover and that large asymmetrical arbors represent a particularly plastic state.

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Physiology of Taste Processing in the Tongue, Gut, and Brain

Gutiérrez

Simon

2021

Comprehensive Physiology

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The gustatory system detects and informs us about the nature of various chemicals we put in our mouth. Some of these have nutritive value (sugars, amino acids, salts, and fats) and are appetitive and avidly ingested, whereas others (atropine, quinine, nicotine) are aversive and rapidly rejected. However, the gustatory system is mainly responsible for evoking the perception of a limited number of qualities that humans taste as sweet, umami, bitter, sour, salty, and perhaps fat [free fatty acids (FFA)] and starch (malto-oligosaccharides). The complex flavors and mouthfeel that we experience while eating food result from the integration of taste, odor, texture, pungency, and temperature. The latter three arise primarily from the somatosensory (trigeminal) system. The sensory organs used for detecting and transducing many chemicals are found in taste buds (TBs) located throughout the tongue, soft palate esophagus, and epiglottis. In parallel with the taste system, the trigeminal nerve innervates the peri-gemmal epithelium to transmit temperature, mechanical stimuli, and painful or cooling sensations such as those produced by changes in temperature as well as from chemicals like capsaicin and menthol, respectively. This article gives an overview of the current knowledge about these TB cells' anatomy and physiology and their trigeminal induced sensations. We then discuss how taste is represented across gustatory cortices using an intermingled and spatially distributed population code. Finally, we review postingestion processing (interoception) and central integration of the tongue-gut-brain interaction, ultimately determining our sensations as well as preferences toward the wholesomeness of nutritious foods.

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The transcription factor Phox2b distinguishes between oral and non‐oral sensory neurons in the geniculate ganglion

Cited by 31 publications

References 52 publications

Role of TrkB-signaling in taste development and function.

Role of TrkB-signaling in taste development and function.

Taste arbor structural variability analyzed across taste regions

Physiology of Taste Processing in the Tongue, Gut, and Brain

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