Lipopolysaccharide-induced inflammation increases nitric oxide production in taste buds.

Lipopolysaccharide-induced inflammation increases nitric oxide production in taste buds.
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DOI:
10.1016/j.bbi.2022.04.016
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发表时间:
2022-07
期刊:
Brain, behavior, and immunity
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其他
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诱导型一氧化氮合酶(iNOS)在细胞被促炎细胞因子和/或细菌脂多糖(LPS)诱导或刺激时表达。iNOS是NF-κB通路的下游基因。我们的前期研究表明,五个Nfkb基因在小鼠味觉上皮和味觉类器官中表达。然而,目前还不清楚NF-κB通路的激活是否可以诱导诱导iNOS基因表达和增加味蕾中一氧化氮(NO)的产生。本研究观察了LPS刺激后诱导型一氧化氮合酶mRNA和蛋白的表达。我们的研究结果表明,一个子集的味蕾细胞和味觉神经元表达诱导型一氧化氮合酶蛋白LPS刺激后。此外,离体小鼠味觉上皮细胞在暴露于LPS后可以释放NO。在味觉行为测试中,NO供体硝普钠增强了小鼠对咸味、苦味和酸味化合物的厌恶反应。增强的厌恶反应对咸味尤其强烈。总之,我们的研究结果表明,iNOS和NO可能在炎症相关的味觉障碍中发挥作用。
Inducible nitric oxide synthase (iNOS) is expressed when cells are induced or stimulated by proinflammatory cytokines and/or bacterial lipopolysaccharide (LPS). iNOS is a downstream gene of the NF-κB pathway. Our previous studies demonstrated that five Nfkb genes are expressed in mouse taste epithelium and taste organoids. However, it is unclear whether activation of the NF-κB pathway could induce iNOS gene expression and increase nitric oxide (NO) production in taste buds. In this study, we investigated the expression of iNOS mRNA and protein after LPS stimulation. Our results showed that a subset of taste bud cells and taste neurons express iNOS proteins after LPS stimulation. In addition, isolated mouse taste epithelium can release NO after exposure to LPS ex vivo. In taste behavioral tests, the NO donor nitroprusside enhanced mouse aversive responses to salty, bitter, and sour taste compounds. The enhanced aversive responses were especially strong for salty taste. In conclusion, our results suggest that iNOS and NO may play a role in the inflammation-associated taste disturbances.
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