Recent advances in taste transduction and signaling.
Recent advances in taste transduction and signaling.
复制标题
DOI：
10.12688/f1000research.21099.1
复制
发表时间：
2019-01-01
期刊：
影响因子：
--
通讯作者：
Finger, Thomas E
中科院分区：
文献类型：
--
作者：
Kinnamon, Sue C;Finger, Thomas E
在过去的几年中，味觉细胞和神经节细胞的单细胞分析已经推进了我们对味蕾传递到中枢神经系统的信息的转导，编码和传输的理解。这篇综述着重于从这些分子方法中获得的新知识，并试图将其置于该领域以前的问题和发现的背景下。味蕾内的单个味觉细胞在分子上专门用于检测主要味觉品质之一：盐，酸，甜，鲜味和苦味。与那些转导甜味、鲜味或苦味的味觉细胞（II型细胞）相比，转导酸味的味觉细胞（III型细胞）的转导和递质释放机制有很大不同，尽管最终所有的味觉传递都依赖于传入神经上嘌呤能P2X受体的激活。为味蕾提供神经支配的神经节细胞似乎也可分为功能和分子亚型，并且每个神经节细胞主要但不排他地对一种味觉质量做出反应。
In the last few years, single-cell profiling of taste cells and ganglion cells has advanced our understanding of transduction, encoding, and transmission of information from taste buds as relayed to the central nervous system. This review focuses on new knowledge from these molecular approaches and attempts to place this in the context of previous questions and findings in the field. The individual taste cells within a taste bud are molecularly specialized for detection of one of the primary taste qualities: salt, sour, sweet, umami, and bitter. Transduction and transmitter release mechanisms differ substantially for taste cells transducing sour (Type III cells) compared with those transducing the qualities of sweet, umami, or bitter (Type II cells), although ultimately all transmission of taste relies on activation of purinergic P2X receptors on the afferent nerves. The ganglion cells providing innervation to the taste buds also appear divisible into functional and molecular subtypes, and each ganglion cell is primarily but not exclusively responsive to one taste quality.