Identification and Transduction Mechanisms in Chemoreceptor Cells

化学感受器细胞的识别和转导机制

基本信息

批准号：
63480496
负责人：
KURIHARA Kenzo
金额：
$ 4.42万
依托单位：
Hokkaido 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：
1988
资助国家：
日本
起止时间：
1988 至 1989
项目状态：
已结题

项目摘要

1. Taste receptor mechanisms for salts, sweet substances and umami substances were investigated using the canine taste system. It was found that amiloride suppresses the responses to salts including NaCl, KCI and NH_4Cl. This suppression of the salt response was explained by adsorption of amiloride cation on the salt receptor sites. The responses to sugars were greatly enhanced by the presence of salts. The enhancement was explained by an increase in cooperativity between sugar receptors. It was found that canine taste system responds sensitively to umami substances. The response to monosodium glutamate (MSG) was suppressed by amiloride, but the response to disodium guanylate (GMP) or that induced by synergism between MSG and GMP was not suppressed by amiloride. These results suggested that the response to MSG is composed of salt response and the response to GMP alone or that induced by synergism is composed of umami response.2. Olfactory receptor mechanisms were investigated using the turtle olfactory system. The cross adaptation method was applied to the turtle olfactory system and discrimination of various odorants was quantitatively measured. This method opened the way to study the structure-activity relationship in olfactory system. Perfusion of the turtle olfactory system with salt free solution unchanged the olfactory responsed to various odorants, suggesting that cation channels located at olfactory cilia do not contribute to in vivo olfactory system. It was found that liposomes composed of phosphatidylcholine (PC) and phosphatidylserine (PS) respond sensitively to various odorants. The sensitivity of the liposomes (PS/PC = 0.2) to amyl acetate was much higher than that of the turtle or the frog olfactory system.

1。使用犬味系统研究了盐，甜物质和鲜味物质的味觉受体机制。发现Amiloride抑制了包括NaCl，KCI和NH_4CL在内的盐的反应。盐反应的这种抑制是通过在盐受体部位吸附的氨氧化胺阳离子来解释的。盐的存在大大提高了对糖的反应。增强是通过糖受体之间的合作性提高来解释的。发现犬味系统对鲜味的物质有敏感的反应。阿米洛里德抑制了对谷氨酸单钠（MSG）的反应，但是对鸟苷酸（GMP）的反应，或者没有被amiloride抑制MSG和GMP之间的协同作用。这些结果表明，对MSG的响应由盐反应组成，并且单独对GMP或协同作用引起的反应是由鲜味反应组成的。2。使用乌龟嗅觉系统研究了嗅觉受体机制。将交叉适应方法应用于乌龟嗅觉系统，并定量测量各种气味的歧视。该方法为研究嗅觉系统中的结构活性关系开辟了道路。用无盐溶液灌注乌龟嗅觉系统对各种气味的反应不变的嗅觉，这表明位于嗅觉纤毛的阳离子通道对体内嗅觉系统没有贡献。发现由磷脂酰胆碱（PC）和磷脂酰丝氨酸（PS）组成的脂质体对各种气味有敏感的反应。脂质体（PS/PC = 0.2）对乙酸酯的敏感性远高于乌龟或青蛙嗅觉系统的敏感性。