Responses to monosodium glutamate and guanosine 5'-monophosphate in rat fungiform taste cells.
Responses to monosodium glutamate and guanosine 5'-monophosphate in rat fungiform taste cells.
复制标题
大鼠蕈状味觉细胞对谷氨酸钠和 5-单磷酸鸟苷的反应。
DOI：
10.1111/j.1749-6632.1998.tb10599.x
复制
发表时间：
1998
影响因子：
5.2
通讯作者：
Kinnamon,SC
中科院分区：
文献类型：
--
作者：
Lin,W;Kinnamon,SC
谷氨酸钠（味精）能产生一种独特的味觉，称为鲜味。5′-核糖核苷酸如5′-单磷酸鸟苷（5′-GMP）的存在可增强该作用。我们使用Giga-seal全细胞记录来检查分离的大鼠真菌状味蕾的单个细胞中的谷氨酸转导。大约56%的菌状味细胞对谷氨酸盐的浴应用作出反应。三种类型的反应发生：减少内向保持电流;增加内向保持电流;和一个双相反应，增加，然后减少保持电流。在对5′-GMP的反应中观察到类似的反应。此外，对5′-GMP的反应可能发生在谷氨酸不敏感的细胞中，这表明不同的受体介导谷氨酸和5′-GMP的转导。谷氨酸盐和5′-GMP的同时浴应用导致一些味觉细胞中的协同反应。
Monosodium glutamate (MSG) elicits a unique taste sensation called umami. Theumamisensation is potentiated by the presence of 5′‐ribonucleotides such as guanosine 5′‐monophosphate (5′‐GMP). We have used giga‐seal whole cell recording to examine glutamate transduction in individual cells of isolated rat fungiform taste buds. Approximately 56% of fungiform taste cells responded to bath application of glutamate. Three types of responses occurred: decrease in inward holding current; increase in inward holding current; and a biphasic response, with an increase followed by a decrease in holding current. Similar responses were observed in response to 5′‐GMP. Further, responses to 5′‐GMP may occur in cells that are glutamate‐insensitive, suggesting that different receptors mediate the transduction of glutamate and 5′‐GMP. Simultaneous bath application of glutamate and 5′‐GMP resulted in a synergistic response in some taste cells.