Scholars@Duke
Sidney Arthur Simon

Sidney Arthur Simon

Professor Emeritus of Neurobiology
Neurobiology
sas@neuro.duke.edu
Box 3209, Durham, NC 27710
Bryan Research Building, 311 Research Drive Room 327C, Durham, NC 27710

Overview

Dr. Simon's laboratory studies the interaction of chemical stimuli with cultured and intact trigeminal ganglion neurons and taste receptor cells both in culture, in anesthetized and in awake behaving animals. We investigate how chemicals that are either bitter and/or irritating ( e.g., nicotine, capsaicin, colloidal particles) interact with particular types of receptors (e.g. nicotinic acetylcholine receptors or vanilloid receptors) to produce a bitter, irritating or painful sensation. We also investigate how these compounds evoke responses in various cortical regions such as the ventral tegmental area, orbitofrontal cortex and gustatory cortex. Our overall goal is to obtain a understanding of the events from the molecular to the behavioral levels that underlie gustatory and irritating sensations produced by chemical stimuli. We collaborate with the Nicolelis and Reinhart laboratories.

Another focus of Dr. Simon's laboratory is to investigate the physical chemical interactions that occur when peptides interact with membranes. To date we have focused on leader sequences. This work is in collaboration with the laboratory of Dr. Tom Mcintosh in the Cell Biology Department.

Current Appointments & Affiliations

Professor Emeritus of Neurobiology · 2015 - Present Neurobiology, Basic Science Departments
Faculty Network Member of the Duke Institute for Brain Sciences · 2008 - Present Duke Institute for Brain Sciences, University Institutes and Centers

Recent Publications

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

Journal Article Compr Physiol · September 23, 2021 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, nico ... Full text Link to item Cite

The neuroscience of sugars in taste, gut-reward, feeding circuits, and obesity.

Journal Article Cell Mol Life Sci · September 2020 Throughout the animal kingdom sucrose is one of the most palatable and preferred tastants. From an evolutionary perspective, this is not surprising as it is a primary source of energy. However, its overconsumption can result in obesity and an associated co ... Full text Link to item Cite

Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability.

Journal Article eNeuro · 2020 The intensity of sucrose (its perceived concentration) and its palatability (positive hedonic valence associated with ingestion) are two taste attributes that increase its attractiveness and overconsumption. Although both sensory attributes covary, in that ... Full text Link to item Cite
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Recent Grants

Gustatory Processing and Satiety

ResearchPrincipal Investigator · Awarded by National Institutes of Health · 2000 - 2012

Training in Biomolecular and Tissue Engineering

Inst. Training Prgm or CMEMentor · Awarded by National Institutes of Health · 2003 - 2009

Novel Anesthetic Mechanisms That Desensitize Nociceptors

ResearchConsultant · Awarded by National Institutes of Health · 2002 - 2008

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Education, Training & Certifications

Northwestern University · 1973 Ph.D.