Fatty acid taste quality information via GPR120 in the anterior tongue of mice
Fatty acid taste quality information via GPR120 in the anterior tongue of mice
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DOI：
10.1111/apha.13215
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发表时间：
2019-05-01
影响因子：
6.3
通讯作者：
Ninomiya, Yuzo
中科院分区：
文献类型：
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作者：
Yasumatsu, Keiko;Iwata, Shusuke;Ninomiya, Yuzo
目的研究编码脂肪酸信息的潜在神经元类型以及GPR120是如何参与的，以阐明脂肪酸味道是否具有与其他基本特性不重叠的品质。方法对GPR120基因敲除小鼠(KO)和野生型小鼠(WT)进行鼓索神经单纤维记录和条件味觉厌恶范式的行为反应测量。结果根据油酸、蔗糖、谷氨酸单钾、盐酸、奎宁和氯化钠之间的最大响应，可将单纤维分为脂肪酸(F)-、S-、M-、电解质(E)-、Q-和N型。在纤维中，GPR120-KO的4.0%和WT小鼠的17.9%对油酸(F型)反应最大。此外，在两个品系的小鼠中，一半或更多的S和M型纤维显示出对脂肪酸的反应，尽管KO小鼠的阈值明显高于WT小鼠，而脉冲频率低于WT小鼠。GPR120-KO小鼠在避免亚油酸的条件下表现出对MPG的普遍刺激回避，表明亚油酸和MPG在性质上相似。KO小鼠对亚油酸的泛化阈值高于WT小鼠。结论脂肪酸味因F型纤维的发现而具有独特的性质，GPR120参与了小鼠CT神经的独特性质和适口性的神经信息通路。GPR120在区分脂肪酸味和其他原汁原味以及检测低亚油酸浓度方面发挥了作用。
Aim To elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved. Methods Single fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice. Results Single fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0% in GPR120-KO and 17.9% in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice. Conclusion Fatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.