Taste transduction: a diversity of mechanisms.
Taste transduction: a diversity of mechanisms.
复制标题
味觉传导：多种机制。
DOI：
10.1016/0166-2236(88)90010-0
复制
发表时间：
1988
影响因子：
15.9
通讯作者：
Kinnamon,SC
中科院分区：
文献类型：
--
作者：
Kinnamon,SC
味觉是由主要存在于舌头的舌上皮中的一小群特殊受体细胞引发的。最近的研究，特别是那些使用膜片钳记录分离的味觉细胞的研究，已经开始揭示这些细胞使用的多种生理机制。感觉转导取决于几个独特的特征：顶端限制分布的电压敏感 K+ 通道（酸味）、顶端阿米洛利敏感 Na+ 通道。 Na+ 盐味和电压不敏感的基底外侧 K+ 通道的 cAMP 依赖性磷酸化，可能是甜味。因此，味觉传导涉及多种似乎与不同味觉模式相关的机制。舌头如何告诉大脑有关味觉的信息？受体细胞如何检测我们吃的食物中的甜、酸、咸和苦化学物质？尽管经过多年的研究，味觉所涉及的细胞机制直到现在才被新的方法和技术所揭示。
The sensation of taste is initiated by small populations of specialized receptor cells found primarily in the lingual epithelium of the tongue. Recent studies, especially those using patch-clamp recordings from isolated taste cells, have begun to unravel the diverse physiological mechanisms used by these cells. Sensory transduction depends on several unique features: an apically restricted distribution of voltage-sensitive K+ channels for sour taste, apical amiloride-sensitive Na+ channels. for Na+ salt taste and a cAMP-dependent phosphorylation of voltage-insensitive basolateral K+ channels, possibly for sweet taste. Thus, taste transduction involves a divers@ of mechanisms that appear to relate to the different taste modalities.How does the tongue tell the brain about taste? How do receptor cells detect the sweet, sour, salty and bitter chemicals in the food that we eat? Despite many years of research, the cellular mechanisms involved in the sense of taste are only now being revealed by new methods and techniques.