Amino acid-activated channels in the catfish taste system.
Amino acid-activated channels in the catfish taste system.
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鲶鱼味觉系统中的氨基酸激活通道。
DOI：
10.1016/s0006-3495(98)77719-7
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发表时间：
1998
影响因子：
3.4
通讯作者：
Teeter,JH
中科院分区：
文献类型：
--
作者：
Kumazawa,T;Brand,JG;Teeter,JH
膜泡来自外部味觉上皮细胞的癍点叉尾（Ictalurus punctatus）被纳入到贴片移液管的尖端上的脂质双层。与先前的实验一致（Teeter，J.H.，J. G. Brand和T.熊泽1990.Biophys. J.58：253-259），微摩尔（0.5-200μM）浓度的l-精氨酸（l-Arg），一种对鲶鱼有效的味觉刺激，激活了一些双层中的非选择性阳离子电导，这被d-Arg拮抗。在重建的味觉上皮膜中观察到两类l-Arg门控受体/通道：一类具有40-60 pS的单位电导，另一类具有75-100 pS的电导。另一类电导率为50-65 pS的非选择性阳离子通道被高浓度的l-脯氨酸（l-Pro）（0.1- 3 mM）激活，这是引起鲶鱼味觉纤维神经反应所必需的范围。l-脯氨酸激活的通道不受l-或d-Arg的影响，但被毫摩尔浓度的d-Pro阻断。相反，无论是L-或D-脯氨酸改变任何一类的L-精氨酸激活的通道，这是由微摩尔浓度的D-精氨酸阻断的活动。这些结果是一致的生物化学，神经生理学和行为学研究表明，味觉反应的通道鲶鱼L-精氨酸介导的高亲和力受体的一部分或密切耦合到非选择性阳离子通道直接门控低浓度的L-精氨酸，而响应L-脯氨酸介导的不同，低亲和力受体也与非选择性阳离子通道。
Membrane vesicles derived from external taste epithelia of channel catfish (Ictalurus punctatus) were incorporated into lipid bilayers on the tips of patch pipettes. Consistent with previous experiments (Teeter, J. H., J. G. Brand, and T. Kumazawa. 1990.Biophys. J.58:253–259), micromolar (0.5–200μM) concentrations of l-arginine (l-Arg), a potent taste stimulus for catfish, activated a nonselective cation conductance in some bilayers, which was antagonized by d-Arg. Two classes of l-Arg-gated receptor/channels were observed in reconstituted taste epithelial membranes: one with a unitary conductance of 40–60 pS, and the other with a conductance of 75–100 pS. A separate class of nonselective cation channels, with a conductance of 50–65 pS, was activated by high concentrations of l-proline (l-Pro) (0.1–3mM), which is the range necessary to elicit neural responses in catfish taste fibers. The l-Pro-activated channels were not affected by either l- or d-Arg, but were blocked by millimolar concentrations of d-Pro. Conversely, neither l- nor d-Pro altered the activity of either class of l-Arg-activated channels, which were blocked by micromolar concentrations of d-Arg. These results are consistent with biochemical, neurophysiological, and behavioral studies indicating that taste responses of channel catfish to l-Arg are mediated by high-affinity receptors that are part of or closely coupled to nonselective cation channels directly gated by low concentrations of l-Arg, while responses to l-Pro are mediated by distinct, low-affinity receptors also associated with nonselective cation channels.
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泥巴犬味觉受体细胞的被动和主动膜特性。
DOI：
10.1113/jphysiol.1987.sp016431
发表时间：
1987
期刊：
The Journal of physiology
影响因子：
--
作者：
Kinnamon,SC;Roper,SD
通讯作者：
Roper,SD
影响因子：
15.9
作者：
Kinnamon,SC
通讯作者：
Kinnamon,SC
孤立的味觉上皮膜中的刺激激活电导。
影响因子：
3.4
作者：
Teeter,JH;Brand,JG;Kumazawa,T
通讯作者：
Kumazawa,T
K 通道在味觉传导中的作用。
DOI：
--
发表时间：
1992
期刊：
Society of General Physiologists series
影响因子：
--
作者：
S. Kinnamon
通讯作者：
S. Kinnamon
影响因子：
56.9
作者：
HECK, GL;MIERSON, S;DESIMONE, JA
通讯作者：
DESIMONE, JA