Inflammation and taste disorders: mechanisms in taste buds.
Inflammation and taste disorders: mechanisms in taste buds.
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DOI：
10.1111/j.1749-6632.2009.04480.x
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发表时间：
2009-07
影响因子：
5.2
通讯作者：
Huang L
中科院分区：
文献类型：
--
作者：
Wang H;Zhou M;Brand J;Huang L
味觉障碍，包括味觉扭曲和味觉丧失，对一般健康和生活质量产生负面影响。为了了解潜在的分子和细胞机制，我们开始识别味觉组织中的炎症相关分子，并评估它们在味觉功能障碍发展中的作用。我们发现，在12种哺乳动物的Toll样受体(TLRs)、I型和II型干扰素受体及其下游信号成分中，有10种存在于味觉组织中。一些TLRs似乎选择性地或更丰富地表达在味蕾中，而不是在非味觉舌上皮中。TLRs1、2、3、4、6和7的免疫组织化学染色证实了这些受体蛋白在味蕾细胞中的存在，其中TLR2、3和4在表达Gustducin的II型味蕾细胞中表达。给予TLR受体配体、脂多糖(LPS)和双链RNA(DsRNA)多肌苷：多胞苷(Poly(I：C))，模拟细菌或病毒感染，激活干扰素信号通路，上调干扰素诱导基因的表达，但下调c-fos的表达。最后，全身应用干扰素可增加小鼠味蕾细胞的凋亡。综上所述，这些数据表明，TLR和干扰素途径在识别病原体和介导味觉组织中的炎症反应方面发挥了协同作用。然而，这一过程可能会干扰正常的味觉转导和味蕾细胞的更新，并有助于味觉障碍的发展。
Taste disorders, including taste distortion and taste loss, negatively impact general health and quality of life. To understand the underlying molecular and cellular mechanisms, we set out to identify inflammation-related molecules in taste tissue and to assess their role in the development of taste dysfunctions. We found that 10 out of 12 mammalian Toll-like receptors (TLRs), type I and II interferon (IFN) receptors and their downstream signaling components are present in taste tissue. Some TLRs appear to be selectively or more abundantly expressed in taste buds than in non-gustatory lingual epithelium. Immunohistochemistry with antibodies against TLRs 1, 2, 3, 4, 6 and 7 confirmed the presence of these receptor proteins in taste bud cells, of which TLRs 2, 3 and 4 are expressed in the gustducin-expressing type II taste bud cells. Administration of TLR receptor ligands, lipopolysaccharide (LPS) and double-stranded RNA (dsRNA) polyinosinic: polycytidylic acid (poly(I:C)) that mimics bacterial or viral infection, activates the IFN signaling pathways, up-regulates the expression of IFN-inducible genes but down-regulates the expression of c-fos in taste buds. Finally, systemic administration of IFNs augments apoptosis of taste bud cells in mice. Taken together, these data suggest that TLR and IFN pathways function collaboratively in recognizing pathogens and mediating inflammatory responses in taste tissue. This process, however, may interfere with normal taste transduction and taste bud cell turnover and contributes to the development of taste disorders.
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影响因子：
2.9
作者：
GRAHAM, CS;GRAHAM, BG;SCHIFFMAN, SS
通讯作者：
SCHIFFMAN, SS
影响因子：
4.8
作者：
Triantafilou, Martha;Gamper, Frederick G. J.;Triantafilou, Kathy
通讯作者：
Triantafilou, Kathy
嗅觉和味觉障碍
影响因子：
5.9
作者：
Cullen, MM;Leopold, DA
通讯作者：
Leopold, DA
影响因子：
2.7
作者：
Kwant, A;Sakic, B
通讯作者：
Sakic, B
影响因子：
64.5
作者：
TANAKA, N;ISHIHARA, M;TANIGUCHI, T
通讯作者：
TANIGUCHI, T