Transient receptor potential (TRP) channels and taste sensation.
Transient receptor potential (TRP) channels and taste sensation.
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DOI：
10.1177/0022034508330212
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发表时间：
2009-03
影响因子：
7.6
通讯作者：
Matsunami H
中科院分区：
文献类型：
--
作者：
Ishimaru Y;Matsunami H
人类有五种基本味觉模式：甜、苦、酸、盐和鲜味（L-氨基酸的味道）。在与瞬时受体电位（TRP）通道相关的33个基因中，其中3个包括TRP-melastatin 5（TRPM5）、多囊肾病1样3（PKD1L3）和多囊肾病2样1（PKD2L1），在味觉受体细胞中特异性表达。 TRPM5 与甜味、苦味和鲜味受体 T1R 和 T2R 共表达，并作为味觉信号转导中的常见下游组件发挥作用。相比之下，PKD1L3 和 PKD2L1 在不表达甜味、苦味和鲜味感受细胞的不同味觉受体细胞亚群中共表达。在异源表达系统中，表达 PKD1L3 和 PKD2L1 的细胞对酸味刺激有反应。表达 PKD2L1 的细胞的基因消融导致味觉神经对酸味刺激的反应消除，表明表达 PKD2L1 的细胞充当酸味检测器。这些结果表明 PKD1L3/PKD2L1 可能在酸味感觉中发挥重要作用，可能作为味觉受体。
Humans have five basic taste modalities: sweet, bitter, sour, salt and umami (taste of l-amino acids). Among thirty-three genes related to transient receptor potential (TRP) channels, three including TRP-melastatin 5 (TRPM5), Polycystic kidney disease-1 like 3 (PKD1L3) and Polycystic kidney disease-2 like 1 (PKD2L1), are specifically expressed in taste receptor cells. TRPM5 is co-expressed with sweet, bitter and umami taste receptors, T1Rs and T2Rs, and functions as a common downstream component in taste signal transduction. In contrast, PKD1L3 and PKD2L1 are co-expressed in distinct subsets of taste receptor cells not expressing sweet, bitter and umami sensing cells. In the heterologous expression system, cells expressing both PKD1L3 and PKD2L1 responded to sour stimuli. Genetic ablation of PKD2L1-expressing cells resulted in elimination of gustatory nerve response to sour stimuli, indicating that cells expressing PKD2L1 function as sour taste detector. These results suggest that PKD1L3/PKD2L1 may play a significant role, possibly as taste receptors, in sour taste sensation.
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影响因子：
4.8
作者：
Hisatsune, Chihiro;Yasumatsu, Keiko;Mikoshiba, Katsuhiko
通讯作者：
Mikoshiba, Katsuhiko
影响因子：
64.5
作者：
Adler, E;Hoon, MA;Zuker, CS
通讯作者：
Zuker, CS
影响因子：
3.5
作者：
Asano-Miyoshi, M;Abe, K;Emori, Y
通讯作者：
Emori, Y
DOI：
10.1073/pnas.0611280104
发表时间：
2007-04-10
影响因子：
11.1
作者：
Huang, Yi-Jen;Maruyama, Yutaka;Roper, Stephen D.
通讯作者：
Roper, Stephen D.
影响因子：
64.5
作者：
Chandrashekar, J;Mueller, KL;Ryba, NJP
通讯作者：
Ryba, NJP