High salt recruits aversive taste pathways.
High salt recruits aversive taste pathways.
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在舌头中，不同类别的味觉感受器细胞检测五种基本味道，甜，酸，苦，钠盐和鲜味。在这些品质中，苦和酸的刺激是天生的厌恶，而甜和鲜味是食欲，通常对动物有吸引力。相比之下，咸味的独特之处在于，盐浓度的增加从根本上将天生的食欲刺激转化为强烈的厌恶刺激。这种食欲-厌恶平衡有助于维持适当的盐摄入量，是体液和电解质稳态的重要组成部分。我们以前已经表明，NaCl的食欲反应介导的味觉受体细胞表达上皮钠通道，ENaC，而盐厌恶的细胞基质是未知的。在这里，我们探讨了高浓度盐（>300 mM NaCl或KCl）排斥的细胞和分子基础。我们现在表明，高盐通过激活酸和苦的味觉感受细胞来招募两个主要的厌恶性味觉通路。我们还表明，这些途径的遗传沉默废除了行为厌恶浓盐，而不损害盐的吸引力。值得注意的是，缺乏盐厌恶途径的小鼠现在甚至对极高浓度的NaCl也表现出不受阻碍的持续吸引力。我们认为，酸和苦的神经通路的“选择”进化是一种手段，以确保高水平的盐可靠地触发强烈的行为排斥，从而防止其对健康和福祉的潜在有害影响。
In the tongue, distinct classes of taste receptor cells detect the five basic tastes, sweet, sour, bitter, sodium salt, and umami. Among these qualities, bitter and sour stimuli are innately aversive, whereas sweet and umami are appetitive, and generally attractive to animals. In contrast, salty taste is unique in that increasing salt concentration fundamentally transforms an innately appetitive stimulus into a powerfully aversive one. This appetitive-aversive balance helps maintain appropriate salt consumption, and represents an important part of fluid and electrolyte homeostasis. We have previously shown that the appetitive responses to NaCl are mediated by taste receptor cells expressing the epithelial sodium channel, ENaC, while the cellular substrate for salt aversion was unknown. Here we explore the cellular and molecular basis for the rejection of high concentrations of salts (>300 mM NaCl or KCl). We now show that high-salt recruits the two primary aversive taste pathways by activating the sour and bitter taste-sensing cells. We also demonstrate that genetic silencing of these pathways abolishes behavioral aversion to concentrated salt, without impairing salt attraction. Notably, mice devoid of salt-aversion pathways now exhibit unimpeded, continuous attraction even to exceedingly high concentrations of NaCl. We propose that the “co-opting” of sour and bitter neural pathways evolved as a means to ensure that high levels of salt reliably trigger robust behavioral rejection, thus preventing its potentially detrimental effects in health and well-being.
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