by Exploring the intricate mechanisms of how the brain perceives temperature has long been a fascinating subject for researchers. Christian Lemon, Ph.D., an associate professor at the University of Oklahoma’s School of Biological Sciences, has delved deep into this area, particularly focusing on oral temperature perception. Recently, findings from Lemon’s lab on how the brain processes temperature cues have been published in The Journal of Neuroscience.
Lemon’s research team’s primary objective was to unravel how cold receptors in the mouth respond to decreasing temperatures, how these signals are relayed to the brain, and how the brain translates these signals into a sensation of cooling. The receptors in question, known as TRPM8, are primarily activated by cool temperatures but can also be triggered by menthol, explaining why mint-flavored treats taste even more refreshing when cold. These receptors commence activation when the temperature drops slightly below the body’s core temperature.
Previous studies have indicated that TRPM8 receptors are activated by temperatures below 86 degrees Fahrenheit (30 degrees Celsius) and are particularly sensitive to colder temperatures around 50 degrees Fahrenheit (10 degrees Celsius). In their experiments involving a mouse model with genetically altered TRPM8 receptors, Lemon’s team observed that the brain’s response to mild cooling was reduced when these receptors were removed. However, responses to significantly colder temperatures remained largely unaffected.
Interestingly, the absence of TRPM8 receptors also influenced the brain’s perception of warm temperatures. The researchers noticed that without input from these receptors, the brain began to interpret cooler temperatures as warmer, essentially blurring the lines between different temperature sensations.
The team hypothesized that the brain might be miscalculating cooling and warming sensations in the absence of TRPM8 receptors. To test this theory, they closely monitored the oral temperature preference behavior of mice by controlling the temperature of liquids consumed. The results revealed that mice with intact TRPM8 receptors displayed a preference for cooler fluids and avoided warmer ones, whereas mice lacking these receptors avoided both warm and mild cool fluids.
This behavioral pattern aligned with the brain responses observed in TRPM8-deficient mice, indicating the crucial role of these receptors in correctly identifying warm temperatures in the mouth and distinguishing them from cooling sensations. Moving forward, Lemon’s team aims to investigate how temperature sensory signals, including those from TRPM8 receptors, impact taste perception and food preferences, offering valuable insights into the role of temperature sensing in a health-related context.
Lemon emphasized the significance of combining their research findings with data from other studies to deepen our understanding of temperature recognition in the brain across various scenarios. By unraveling the fundamental principles governing temperature perception, studies like theirs pave the way for future breakthroughs in neuroscientific research.
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1. Source: Coherent Market Insights, Public sources, Desk research
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