Influence of temperature on taste perception
Influence of temperature on taste perception
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DOI：
10.1007/s00018-006-6384-0
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发表时间：
2007-02-01
影响因子：
8
通讯作者：
Nilius, B.
中科院分区：
文献类型：
--
作者：
Talavera, K.;Ninomiya, Y.;Nilius, B.
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方面感兴趣，但我们才刚刚开始了解不同味觉模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）可能是盐响应的温度依赖性的基础。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。目前发展的方法来研究味觉细胞生理学将有助于确定其他温度敏感的事件在味觉转导途径的贡献。反之亦然，这些事件的热力学性质的分析可能有助于揭示几个味觉过程的性质。
Daily experience tells us that temperature has a strong influence on how we taste. Despite the longstanding interest of many specialists in this aspect of taste, we are only starting to understand the Molecular mechanisins 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 temperature dependence of salt responses. Heat activation of the transient receptor potential channel TRPM5 explains the enhancement of sweet taste perception by warm temperatures. Current development of methods to study taste cell physiology will help to determine the contribution of other temperature-sensitive events in the taste transduction pathways. Vice versa, the analysis of the thermodynamic properties of these events may assist to unveil the nature of several taste processes.