Why low concentrations of salt enhance sweet taste.
Why low concentrations of salt enhance sweet taste.
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DOI：
10.1111/apha.13560
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发表时间：
2020-12
期刊：
影响因子：
--
通讯作者：
Kinnamon SC
中科院分区：
文献类型：
--
作者：
Vandenbeuch A;Kinnamon SC
长期以来的烹饪习惯是在西瓜、西红柿或哈密瓜等水果上撒一点盐，让它们吃起来更甜。在最新一期的《生理学报》中，Yasumatsu等人描述了这种现象的可能机制。他们首次报道了钠-葡萄糖共转运蛋白1 （SGLT1）在甜敏感味觉细胞的顶膜中表达，是对含葡萄糖的糖的味觉的重要贡献者。在五种味道中，甜味是一种强烈的食欲味道，它驱使人们进食，表明食物中存在碳水化合物，是一种能量来源。甜味化合物的检测发生在口腔的味蕾层面。味蕾包含50到100个味觉受体细胞，根据形态、分子和生理特性通常分为三种类型。I型细胞约占芽细胞总数的一半，被认为具有类似胶质细胞的功能。它们表达各种神经递质降解和再摄取的酶和转运体。III型细胞仅占味蕾细胞的5%-10%，对酸和一些咸的刺激有反应。它们与传入味觉神经纤维形成常规突触，并释放作为神经递质的血清素。最后，II型细胞具有G蛋白偶联受体和检测甜、苦和鲜味刺激的转导机制。它们不与神经纤维形成传统的突触，而是通过非水疱突触释放ATP与神经系统交流。大多数II型细胞只对一种味觉质量有反应，因为它们只表达一种味觉受体。这些受体包括作为苦味刺激受体的T2R家族和检测甜味和鲜味刺激的T1R家族。T1R2/T1R3异源二聚体作为所有甜味化合物的受体，包括天然糖和人工甜味剂（关于味觉细胞类型和转导的最新综述，见2）。
A long-standing culinary practice is to sprinkle a little salt on fruits such as watermelon, tomatoes or cantaloupe to make them taste sweeter. In the current issue of Acta Physiologica, Yasumatsu et al1 describe a likely mechanism for this phenomenon. They report for the first time that the sodium-glucose cotransporter 1 (SGLT1) is expressed in the apical membrane of sweet-sensitive taste cells and is an important contributor to the taste of glucose-containing sugars.Among the five taste qualities, sweet, a strongly appetitive taste quality that drives ingestion, indicates the presence of carbohydrates in food and a source of energy. The detection of sweet compounds takes place in the mouth at the level of the taste bud. Taste buds contain between 50 and 100 taste receptor cells that are commonly divided into three types based on morphological, molecular and physiological properties. Type I cells represent about half of the total number of cells in a bud and are thought to have a glial-like function. They express enzymes and transporters for the degradation and reuptake of various neurotransmitters. Type III cells represent only 5%–10% of the taste bud cells and respond to sour and some salty stimuli. They form conventional synapses with afferent gustatory nerve fibres and release serotonin as a neurotransmitter. Finally, Type II cells possess the G protein coupled receptors and transduction machinery for the detection of sweet, bitter and umami stimuli. They do not form conventional synapses with nerve fibres but release ATP via a nonvesicular synapse to communicate with the nervous system. Most Type II cells respond to only one taste quality since they express only one type of taste receptor. These receptors include the T2R family, which serve as receptors for bitter stimuli and the T1R family, which detect sweet and umami stimuli. The T1R2/T1R3 heterodimer functions as a receptor for all sweet compounds, including natural sugars as well as artificial sweeteners (for recent review on taste cell types and transduction, see2).
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DOI：
10.1111/apha.13529
发表时间：
2020-12
期刊：
Acta physiologica (Oxford, England)
影响因子：
--
作者：
Yasumatsu K;Ohkuri T;Yoshida R;Iwata S;Margolskee RF;Ninomiya Y
通讯作者：
Ninomiya Y
影响因子：
3.8
作者：
KUMAZAWA, T;KURIHARA, K
通讯作者：
KURIHARA, K
DOI：
10.1073/pnas.1520843113
发表时间：
2016-05-24
影响因子：
11.1
作者：
Sukumaran, Sunil K.;Yee, Karen K.;Margolskee, Robert F.
通讯作者：
Margolskee, Robert F.
DOI：
10.1152/ajpregu.00433.2016
发表时间：
2017-04-01
影响因子：
2.8
作者：
Glendinning, John I.;Frim, Yonina G.;Sclafani, Anthony
通讯作者：
Sclafani, Anthony
糖激活的离子转运在犬舌上皮中。对糖味转移的影响。
影响因子：
3.8
作者：
Mierson, S;DeSimone, S K;Heck, G L;DeSimone, J A
通讯作者：
DeSimone, J A