Umami taste in mice uses multiple receptors and transduction pathways
Umami taste in mice uses multiple receptors and transduction pathways
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DOI：
10.1113/jphysiol.2011.211920
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发表时间：
2012-03
期刊：
影响因子：
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通讯作者：
K. Yasumatsu;Yoko Ogiwara;Shingo Takai;R. Yoshida;Ken Iwatsuki;K. Torii;R. Margolskee;Y. Ninomiya
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文献类型：
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作者：
K. Yasumatsu;Yoko Ogiwara;Shingo Takai;R. Yoshida;Ken Iwatsuki;K. Torii;R. Margolskee;Y. Ninomiya
由l-谷氨酸和一些其他氨基酸引起的独特的鲜味被认为是由G-蛋白偶联受体引发的，例如1型味觉受体的异聚体，成员1和3，以及代谢型谷氨酸受体1和4。我们证明了多种类型的谷氨酸敏感性味觉神经纤维的存在以及多种受体和转导途径对鲜味的贡献。这种鲜味味觉的多系统可能对谷氨酸盐的行为偏好和谷氨酸盐味觉的可辨别性有不同的贡献。
Non‐technical summary The distinctive umami taste elicited by l‐glutamate and some other amino acids is thought to be initiated by G‐protein‐coupled receptors, such as heteromers of taste receptor type 1, members 1 and 3, and metabotropic glutamate receptors 1 and 4. We demonstrate the existence of multiple types of glutamate‐sensitive gustatory nerve fibres and the contribution of multiple receptors and transduction pathways to umami taste. Such multiple systems for umami taste may differentially contribute to the behavioural preference for glutamate and discriminability of glutamate taste.