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Transduction mechanism of four basic taste stimuli into electric signals of taste cell

四种基本味觉刺激转变成味觉细胞电信号的转导机制

基本信息

批准号：
60480402
负责人：
SATO Toshihide
金额：
$ 4.16万
依托单位：
Nagasaki University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1985
资助国家：
日本
起止时间：
1985 至 1986
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-60480402/
关键词：
Frog Tongue Taste Cell Four Basic Taste Stimuli Receptor Potential Taste Receptor Membrane Basolateral Membrane Ionic Permeability 界面電位

项目摘要

1. The purpose of this project is to clarify the mechanisms underlying the generation of receptor potential of the taste cell in response to the four taste stimuli.2. The in situ frog tongues were used and intracellular receptor potentials were recorded from single taste cells of the fungiform papillae by inserting a 3 M KCl-filled microelectrode into the cell. As the four basic taste stimuli, 0.5 M NaCl, 1 mM HCl, 10 mM quinine-HCl (Q-HCl) and 1 M garactose were used.3. The receptor potential for NaCl was greatly reduced by removing mono- and divalent cations from the superficial fluid over the tongue and <Na^+> from the interstitial fluid surrounding taste cells. Therefore it is concluded that the NaCl-induced receptor potential is generated by ionic currents flowing cation-selective channel of the receptor membrane and <Na^+> channel of the basolateral membrane.4. The receptor potential for HCl was not affected by interstitial ions, but was greatly depressed by removing <Ca^(2+)> and <Na^+> in the superficial fluid and by adding furosemide to it. Even after adaptation of the tongue to water, large acid response was evoked. Therefore, the large portion of the HCl-induced response is generated by <Ca^(2+)> channel of the receptor membrane but the remaining portion is generated by the phase boundary potential.5. The receptor potential for Q-HCl was greatly increased by reducing <Cl^-> in the superficial fluid and was reduced by removing <Na^+> and <Ca^(2+)> and adding furosemide in the interstitial fluid. Therefore, the most of the Q-HCl response is generated by a release of <Cl^-> accumulated by a <Na^+> / <Cl^-> cotransport.6. The receptor potential for galactose was greatly reduced by removing <Cl^-> and adding DCCD in the interstitial fluid and increased by reducing a pH of superficial fluid. Thus it is suggested that the galactose response is generated by a release of <OH^-> which is related to <Cl^-> -dependent <H^+> pump.

1.本研究的目的是阐明味觉细胞对四种味觉刺激产生受体电位的机制.在原位蛙舌和细胞内受体电位记录从单一的味细胞的菌状乳头插入一个3 M KCl填充的微电极到细胞。作为四种基本味觉刺激物，使用0.5M NaCl、1 mM HCl、10 mM奎宁-HCl（Q-HCl）和1 M半乳糖。通过去除舌表面液中的一价和二价阳离子以及味觉细胞周围间质液中的Na^+，可以大大降低NaCl的受体电位。因此，NaCl诱导的受体电位是通过受体膜阳离子选择性通道和基底外侧膜<Na^+>通道的离子电流产生的.盐酸的受体电位不受间隙离子的影响，但通过去除表层液中的<Ca^（2+）>和<Na^+>并向其中加入速尿，可大大降低盐酸的受体电位，甚至在舌适应水后，也可诱发大量的酸反应。因此，盐酸诱导的反应的大部分是由受体膜的<Ca^（2+）>通道产生的，而其余部分是由相边界电位产生的。减少表层液中的Cl^-可使Q-HCl的受体电位大大增加，而去除组织液中的Na^+和Ca^（2+）并加入呋塞米则可使Q-HCl的受体电位降低。因此，大部分Q-HCl响应是由<Na^+> / <Cl^->共转运累积的<Cl^->释放产生的。6.通过去除间质液中的<Cl^->和加入DCCD，半乳糖的受体电位大大降低，通过降低表面液的pH值，半乳糖的受体电位增加。因此，我们认为半乳糖反应是通过释放与Cl^-依赖性H^+泵有关的OH^-而产生的。