Ryanodine receptors selectively contribute to the formation of taste-evoked calcium signals in mouse taste cells.
Ryanodine receptors selectively contribute to the formation of taste-evoked calcium signals in mouse taste cells.
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DOI：
10.1111/j.1460-9568.2010.07463.x
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发表时间：
2010-12
期刊：
影响因子：
--
通讯作者：
Medler KF
中科院分区：
文献类型：
--
作者：
Rebello MR;Medler KF
外周味觉系统使用多个信号通路将刺激转换为激活传入神经元的输出信号。所有这些信号通路都依赖于细胞内钙的瞬时增加，但目前对这些钙信号的理解还不成熟。使用分子和生理技术，这项研究建立了ryanodine受体（RyRs），特别是亚型1，在味觉细胞中表达，其生理功能不同的细胞类型，采用不同的信号通路。RyR1有助于一些依赖于从内部储存释放钙的味觉诱发信号，但也可以补充通过打开VGCC启动的钙信号。在表达这两种信号通路的味觉细胞中，RyR1有助于去极化诱导的钙信号，但不依赖于钙从商店释放的钙信号。这些数据表明，RyR1是钙信号传导的重要调节剂，其在味觉细胞中的生理作用由所表达的钙信号传导机制的性质决定。
The peripheral taste system uses multiple signaling pathways to transduce a stimulus into an output signal that activates afferent neurons. All of these signaling pathways depend on transient increases in intracellular calcium but the current understanding of these calcium signals is not well-developed. Using molecular and physiological techniques, this study establishes that ryanodine receptors (RyRs), specifically isoform 1, are expressed in taste cells and that their physiological function differs among cell types employing different signaling pathways. RyR1 contributes to some taste-evoked signals that rely on calcium release from internal stores but can also supplement the calcium signal that is initiated by opening VGCCs. In taste cells expressing both signaling pathways, RyR1 contributes to the depolarization-induced calcium signal but not to the calcium signal that depends on calcium release from stores. These data suggest that RyR1 is an important regulator of calcium signaling and that its physiological role in taste cells is dictated by the nature of the calcium signaling mechanisms expressed.
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影响因子：
3.3
作者：
Brain, KL;Trout, SJ;Cunnane, TC
通讯作者：
Cunnane, TC
DOI：
10.1083/jcb.128.5.893
发表时间：
1995-03
期刊：
The Journal of cell biology
影响因子：
--
作者：
Giannini G;Conti A;Mammarella S;Scrobogna M;Sorrentino V
通讯作者：
Sorrentino V
影响因子：
3.8
作者：
BEAM, KG;KNUDSON, CM
通讯作者：
KNUDSON, CM
影响因子：
56.9
作者：
GYORKE, S;FILL, M
通讯作者：
FILL, M
影响因子：
5.3
作者：
Carter, AG;Vogt, KE;Regehr, WG
通讯作者：
Regehr, WG