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Study of the transduction mechanisms in taste cell.

味觉细胞转导机制的研究。

基本信息

批准号：
02454431
负责人：
TONOSAKI Keiichi
金额：
$ 2.82万
依托单位：
Asahi University, School of Dentistry
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1990
资助国家：
日本
起止时间：
1990 至 1991
项目状态：
已结题

项目摘要

The sensation of taste caused by taste is producesd by a chemo-electrical signal transduction process, which upon specific interaction of taste with receptor cells leads to a membrane depolarization. Several mechanisms have been proposed to explain taste transduction, including direct taste gated permeability changes, compelling evidence has been accumulated suggesting that c-GMP, C-AMP and/or IP-, serves as an intracellular messenger in this process. Although the stimulation of c^3-GMP by taste is an attractive scheme for mediating taste transduction. It is questionable Whether this mechanien is responsible for detection of all tastes, or whether different second messenger pathways are involved. Recent electrophysiological study suggests that there is a positive correlation between the magnitudeof C-GMP activation and the amplitude of the receptor potential induced by sweet taste. From the result, it has been concluded that c-GMP activity is a key element in taste transduction. Furthe … More rmore it was also proposed that bitter taste caused an increase of IP_3 concentration. These studies demonstrated that each taste can activate alternative second messenger pathways in the taste transduction. However, their relation to the taste transduction process is unclear. One important criterion for a candidate second messenger of taste transduction is that its formation must accompany by the onset of the taste stimulus. In order to approach the question if the type of second messenger system that is activated can be correlated to taste qualities, individual tastes from sweet, bitter, sour and salt have been assayed for their potential to activate either the c-GMP or the IP_3-pathway- Radio-immuno assay methods are appropriate to understand cellular taste transduction properties whereas, such transduction may be missed when looking at properties of intracellular potentials and single channels.It is a question whether a transduction mechanism is responsible for detection of all tastes, or whether different second messenger pathways are involved. One important criterion for a candidate second messenger of taste transduction is that its formation must accompany by the onset of the taste stimulus. This study demonstrated that the primary four taste qualities were assayed for their potential to activate second messenger pathways using radioimmuno assay technique in taste cells from mouse tongue. It was found that each taste does not all activate the same second messenger. Sucrose increased the concentration of c-GMP and quinine increased the concentration of IP_3. Less

味觉引起的味觉是通过化学-电信号传导过程产生的，当味觉与受体细胞发生特异性相互作用时，会导致膜去极化。已提出多种机制来解释味觉传导，包括直接味觉门控渗透性变化，积累的令人信服的证据表明c-GMP、C-AMP和/或IP-在此过程中充当细胞内信使。尽管味觉刺激c^3-GMP是一个有吸引力的介导味觉传导的方案。这个机制是否负责检测所有的味道，或者是否涉及不同的第二信使途径，这是值得怀疑的。近年来的电生理研究表明，甜味引起的C-GMP激活幅度与受体电位幅度呈正相关。从结果可以得出结论，c-GMP活性是味觉传导的关键因素。富特 ...更多信息此外，还提出苦味引起IP_3浓度的增加。这些研究表明，每一种味道都可以激活味觉传导中的替代性第二信使途径。然而，它们与味觉传导过程的关系尚不清楚。味觉传导第二信使的一个重要标准是它的形成必须伴随着味觉刺激的开始。为了探讨被激活的第二信使系统的类型是否与味觉品质相关的问题，已经测定了甜、苦、酸和盐的个体味觉激活c-GMP或IP_3途径的潜力。放射免疫测定方法适合于理解细胞味觉转导特性，当观察细胞内电位和单通道的特性时，这种转导可能会被忽略。2是否一种转导机制负责检测所有的味道，或者是否涉及不同的第二信使途径，这是一个问题。味觉传导第二信使的一个重要标准是它的形成必须伴随着味觉刺激的开始。本研究采用放射免疫分析技术，在小鼠舌味觉细胞中检测了四种主要味觉品质激活第二信使途径的潜力。研究发现，每种味道并不都激活相同的第二信使。蔗糖可使c-GMP浓度升高，奎宁可使IP_3浓度升高。少