Visions & Reflections (Minireview) Influence of temperature on taste perception
Visions & Reflections (Minireview) Influence of temperature on taste perception
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愿景
DOI：
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发表时间：
2007
期刊：
影响因子：
--
通讯作者：
B. Nilius
中科院分区：
文献类型：
--
作者：
K. Talavera;Y. Ninomiya;C. Winkel;T. Voets;B. Nilius
日常经验告诉我们，温度对我们的口味有很大的影响。尽管许多专家长期以来对味觉的这一方面感兴趣，但我们才刚刚开始了解不同味觉形式的温度依赖性的分子机制。最近的研究已导致一些强热敏分子的味道转导途径的鉴定。冷激活的上皮Na +通道和热激活的味觉变体的香草素受体（TRPV1t）可能是温度依赖性的盐响应。瞬时受体电位通道TRPM5的热激活解释了温暖温度对甜味感知的增强。目前味觉细胞生理学研究方法的发展将有助于确定味觉传导途径中其他温度敏感事件的贡献。反之亦然，这些事件的热动力学性质的分析可能有助于揭示几种味觉过程的本质。
Daily experience tells us that temperature has a strong influence on how we taste. Despite the longstand- ing interest of many specialists in this aspect of taste, we are only starting to understand the molecular mechanisms underlying the temperature dependence of different taste modalities. Recent research has led to the identification of some strong thermosensitive molecules in the taste transduction pathway. The cold activation of the epithelial Na + channel and the heat activation of the taste variant of the vanilloid receptor (TRPV1t) may underlie the tem- perature dependence of salt responses. Heat activation of the transient receptor potential channel TRPM5 explains the enhancement of sweet taste perception by warm tem- peratures. Current development of methods to study taste cell physiology will help to determine the contribution of other temperature-sensitive events in the taste transduc- tion pathways. Vice versa, the analysis of the thermody- namic properties of these events may assist to unveil the nature of several taste processes.
培养的大鼠三叉神经节神经元对苦味促味剂的反应。
影响因子：
3.5
作者：
Liu,L;Simon,SA
通讯作者：
Simon,SA
影响因子：
3.5
作者：
Damak, S;Rong, MQ;Margolskee, RF
通讯作者：
Margolskee, RF