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Multidisciplinary approach to explore interactions in odor mixture perception

dc.rights.licenseopenen_US
dc.contributor.authorTHOMAS-DANGUIN, Thierry
dc.contributor.authorLE BON, Anne-Marie
dc.contributor.authorTABOUREAU, Olivier
dc.contributor.authorKOENSGEN, Florian
hal.structure.identifierNutrition et Neurobiologie intégrée [NutriNeuro]
dc.contributor.authorJARRIAULT, David D.
dc.contributor.authorDATICHE, Frederique
dc.contributor.authorAVELINE, Christopher
dc.contributor.authorBENO, Noelle
dc.contributor.authorRUGARD, Marylene
dc.contributor.authorAUDOUZE, Karine
dc.contributor.authorSOUBEYRE, Vanessa
dc.contributor.authorBOUCHEZ, Olivier
dc.contributor.authorKLOPP, Christophe C.
dc.contributor.authorGUICHARD, Elisabeth
dc.contributor.authorSINDING, Charlotte
dc.contributor.authorTROMELIN, Anne
dc.date.accessioned2023-05-30T08:21:16Z
dc.date.available2023-05-30T08:21:16Z
dc.date.issued2023-04-19
dc.date.conference2023-04-19
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/182356
dc.description.abstractEnOdors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypothesized that odorants involved in interactions at the peripheral level should share common structural characteristics to allow the activation of a common set of ORs. First, using an RNA-seq approach in mice, we identified the ORs responding to either single odorants or mixtures exhibiting specific perceptual interactions. Then, we confirmed that the target ORs responded to odorants in an in vitro cellular system and that the expected perceptual interactions occurred between the odorants at the olfactory periphery, through EOG recordings on mice’s olfactory mucosa, but also through sensory evaluation in humans. Additionally, a computational study revealed common molecular features between the odorants involved in interactions. When combined, all the results highlight that perceptual interactions such as masking could rise from competition between odorants at the OR level, but that other interactions such as perceptual blending most likely originate from more central integrative brain processing.
dc.description.sponsorshipApproche multidisciplinaire pour mieux comprendre la première étape de la perception des arômes en mélange.en_US
dc.language.isoENen_US
dc.title.enMultidisciplinary approach to explore interactions in odor mixture perception
dc.typeAutre communication scientifique (congrès sans actes - poster - séminaire...)en_US
dc.subject.halSciences du Vivant [q-bio]/Neurosciences [q-bio.NC]en_US
bordeaux.hal.laboratoriesNutriNeuro (Laboratoire de Nutrition et Neurobiologie Intégrée) - UMR 1286en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionINRAEen_US
bordeaux.conference.title45. annual meeting - association for chemoreception sciences (AChemS)en_US
bordeaux.countryusen_US
bordeaux.conference.cityBonita Springs, Floridaen_US
bordeaux.peerReviewedouien_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.date=2023-04-19&rft.au=THOMAS-DANGUIN,%20Thierry&LE%20BON,%20Anne-Marie&TABOUREAU,%20Olivier&KOENSGEN,%20Florian&JARRIAULT,%20David%20D.&rft.genre=conference


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