Behavioral studies of umami: tales told by mice and rats.
Behavioral studies of umami: tales told by mice and rats.
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鲜味的行为研究：老鼠讲述的故事。
DOI：
10.1111/j.1749-6632.2009.03933.x
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发表时间：
2009
影响因子：
5.2
通讯作者：
Eschle,BenjaminK
中科院分区：
文献类型：
--
作者：
Delay,EugeneR;Eddy,MeghanC;Eschle,BenjaminK
用大鼠和小鼠进行的心理物理学研究有助于理解手指味觉的传导和知觉。虽然早期的研究表明，NMDA样受体检测到了能引起鲜味的物质，但用大鼠和小鼠的行为方法进行的研究表明，情况要复杂得多。当G蛋白偶联受体T1R1+T1R3被发现时，它被认为是一种鲜味受体和一种更广谱的L氨基酸受体。然而，从那时起，许多行为研究，如分子和生理研究，报告了其他受体可能对鲜味起作用的证据。例如，T1R3基因敲除小鼠(KO)对谷氨酸钠(MSG)和L-丙氨酸的检测阈值仅略有提高。在条件性味觉厌恶研究中，T1R3KO小鼠表现出对味精和L-丙氨酸之间的厌恶的双向概括，这表明这两种物质有相似的味道。然而，这些KO小鼠可以区分这两种物质的味道，这表明其他受体也对这些氨基酸做出反应。(RS)-α-环丙氨酸-4-磷酸苯甘氨酸可降低大鼠对味精的厌恶，增强对L-精氨酸或L-丝氨酸的厌恶。这些行为学研究表明，谷氨酸可以激活几种可能的受体，最明显的是T1R1+T1R3和味觉-mGluR4，也可能是NMDA样受体或味觉-mGluR1。这些受体产生相似但不相同的感觉，当它们结合在一起时，就形成了一种被识别为鲜味的复杂感觉。此外，这些研究表明，来自T1R1+T1R3和味觉-mGluR4的传入信号可能结合在一起，产生与其他L氨基酸相关的味觉。
Psychophysical research with rats and mice has been instrumental in understanding umami taste transduction and perception. Although early studies suggested that an NMDA‐like receptor detected substances that elicit an umami taste, studies using behavioral methods with both rats and mice indicate that the picture is much more complex. When the G protein‐coupled receptor T1R1+T1R3 was discovered, it was believed to be the umami receptor and a more broadly tuned L‐amino acid receptor. However, since then a number of behavioral studies, like molecular and physiological studies, report evidence that other receptors may contribute to umami taste. For example, T1R3 knockout mice (KO) have only slightly elevated detection thresholds for monosodium glutamate (MSG) and L‐alanine. In conditioned taste aversion studies, T1R3 KO mice show bidirectional generalization of the aversion between MSG and L‐alanine, suggesting that these substances have similar tastes. However, these KO mice can discriminate between the tastes of the two substances, indicating other receptors also respond to these amino acids. (RS)‐α‐cycloprophy‐4‐phosphonophenylglycine (CPPG), a potent mGluR4 antagonist, decreases an aversion to MSG in rats while increasing the strength of generalization of the aversion to L‐arginine or L‐serine. These behavioral studies suggest that glutamate can activate several putative receptors, most notably T1R1+T1R3 and taste‐mGluR4, and possibly NMDA‐like receptors or taste‐mGluR1. These receptors generate similar but not identical sensations which, when combined, form a complex perception identified as umami. Further, these studies suggest that afferent signaling from T1R1+T1R3 and taste‐mGluR4 likely combine to generate the taste sensations associated with other L‐amino acids.
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作者：
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