Genetics of taste receptors.
Genetics of taste receptors.
复制标题
DOI：
10.2174/13816128113199990566
复制
发表时间：
2014
影响因子：
3.1
通讯作者：
Nelson TM
中科院分区：
文献类型：
--
作者：
Bachmanov AA;Bosak NP;Lin C;Matsumoto I;Ohmoto M;Reed DR;Nelson TM
味觉感受器是连接内外环境的界面之一。近年来，甜味和鲜味(T1R)、苦味(T2R)和咸味(ENaC)的味觉受体已被发现，但酸味和非ENaC盐味的转导机制尚不清楚。除了这五种主要的味道外，味觉系统还能检测到水、脂肪和复合碳水化合物等非典型的“味道”，但它们的接受机制还需要进一步研究。脊椎动物物种间和物种内味觉受体基因的差异导致了个体和物种味觉相关行为的差异。这些变异是由进化力量塑造的，反映了物种对其化学环境和觅食生态的适应。药物发现原理可以应用于味觉受体作为靶点，以开发新的味觉化合物，以满足对更好的人工甜味剂、糖和钠味道增强剂以及食品配料和口服药物苦味阻滞剂的需求。
Taste receptors function as one of the interfaces between internal and external milieus. Taste receptors for sweet and umami (T1R [taste receptor, type 1]), bitter (T2R [taste receptor, type 2]), and salty (ENaC [epithelial sodium channel]) have been discovered in the recent years, but transduction mechanisms of sour taste and ENaC-independent salt taste are still poorly understood. In addition to these five main taste qualities, the taste system detects such noncanonical “tastes” as water, fat, and complex carbohydrates, but their reception mechanisms require further research. Variations in taste receptor genes between and within vertebrate species contribute to individual and species differences in taste-related behaviors. These variations are shaped by evolutionary forces and reflect species adaptations to their chemical environments and feeding ecology. Principles of drug discovery can be applied to taste receptors as targets in order to develop novel taste compounds to satisfy demand in better artificial sweeteners, enhancers of sugar and sodium taste, and blockers of bitterness of food ingredients and oral medications.