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
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影响因子:
--
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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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影响因子:
4.6
作者:
Cano A;Pontes G;Sfara V;Anfossi D;Barrozo RB
通讯作者:
Barrozo RB
DOI:
10.1016/j.bbi.2015.04.001
发表时间:
2015-10
期刊:
Brain, behavior, and immunity
影响因子:
--
作者:
Feng P;Jyotaki M;Kim A;Chai J;Simon N;Zhou M;Bachmanov AA;Huang L;Wang H
通讯作者:
Wang H
影响因子:
6.1
作者:
MORLEY, JE;FLOOD, JF
通讯作者:
FLOOD, JF
影响因子:
6.1
作者:
MORLEY, JE;FLOOD, JF
通讯作者:
FLOOD, JF
DOI:
10.1016/j.ajpath.2021.05.010
发表时间:
2021-09
期刊:
The American journal of pathology
影响因子:
--
作者:
Doyle ME;Appleton A;Liu QR;Yao Q;Mazucanti CH;Egan JM
通讯作者:
Egan JM