Interkingdom Detection of Bacterial Quorum-Sensing Molecules by Mammalian Taste Receptors.
Interkingdom Detection of Bacterial Quorum-Sensing Molecules by Mammalian Taste Receptors.
复制标题
哺乳动物味觉受体对细菌群体感应分子的间际检测。
DOI：
10.3390/microorganisms11051295
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发表时间：
2023-05-16
期刊：
影响因子：
4.5
通讯作者：
中科院分区：
文献类型：
--
作者：
苦味和甜味G蛋白偶联受体（分别称为T2 R和T1 R）最初在舌头上的II型味觉细胞中被鉴定，它们分别发出苦味和甜味的信号。在过去的15年里，味觉受体已经在全身细胞中被发现，证明了比味觉更普遍的化学感受作用。苦味和甜味受体调节肠上皮功能、胰腺β细胞分泌、甲状腺激素分泌、脂肪细胞功能和许多其他过程。来自各种组织的新数据表明，味觉受体也被哺乳动物细胞用来“窃听”细菌的通讯。这些受体被几种群体感应分子激活，包括来自革兰氏阴性细菌如铜绿假单胞菌的酰基高丝氨酸内酯和喹诺酮，来自变形链球菌的感受态刺激肽和来自金黄色葡萄球菌的D-氨基酸。味觉受体是免疫监视的一个分支，类似于Toll样受体和其他模式识别受体。因为它们被群体感应分子激活，味觉受体根据细胞外环境的化学组成报告关于微生物种群密度的信息。本文综述了目前的知识细菌激活味觉受体，并确定在这一领域仍然存在的重要问题。
Bitter and sweet taste G protein-coupled receptors (known as T2Rs and T1Rs, respectively) were originally identified in type II taste cells on the tongue, where they signal perception of bitter and sweet tastes, respectively. Over the past ~15 years, taste receptors have been identified in cells all over the body, demonstrating a more general chemosensory role beyond taste. Bitter and sweet taste receptors regulate gut epithelial function, pancreatic β cell secretion, thyroid hormone secretion, adipocyte function, and many other processes. Emerging data from a variety of tissues suggest that taste receptors are also used by mammalian cells to “eavesdrop” on bacterial communications. These receptors are activated by several quorum-sensing molecules, including acyl-homoserine lactones and quinolones from Gram-negative bacteria such as Pseudomonas aeruginosa, competence stimulating peptides from Streptococcus mutans, and D-amino acids from Staphylococcus aureus. Taste receptors are an arm of immune surveillance similar to Toll-like receptors and other pattern recognition receptors. Because they are activated by quorum-sensing molecules, taste receptors report information about microbial population density based on the chemical composition of the extracellular environment. This review summarizes current knowledge of bacterial activation of taste receptors and identifies important questions remaining in this field.
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影响因子：
7.7
作者：
Atsumi, Nanako;Yasumatsu, Keiko;Takashina, Yuriko;Ito, Chiaki;Yasui, Norihisa;Margolskee, Robert F.;Yamashita, Atsuko
通讯作者：
Yamashita, Atsuko
影响因子：
6.4
作者：
Adappa ND;Truesdale CM;Workman AD;Doghramji L;Mansfield C;Kennedy DW;Palmer JN;Cowart BJ;Cohen NA
通讯作者：
Cohen NA
影响因子：
3.5
作者：
Asano-Miyoshi, M;Abe, K;Emori, Y
通讯作者：
Emori, Y
影响因子：
4.8
作者：
Brown, DA;Bruce, JIE;Yule, DI
通讯作者：
Yule, DI
影响因子：
6.4
作者：
Barham, Henry P.;Cooper, Sarah E.;Anderson, Catherine B.;Tizzano, Marco;Kingdom, Todd T.;Finger, Tom E.;Kinnamon, Sue C.;Ramakrishnan, Vijay R.
通讯作者：
Ramakrishnan, Vijay R.