权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

STUDIES ON THE GUSTATORY SIGNAL TRANSDUCTION MECHANISMS OF MOUSE TASTE CELLS USING CONGENIC CELL LINE

利用同源细胞系研究小鼠味觉细胞味觉信号转导机制

基本信息

批准号：
06671862
负责人：
MIYAMOTO Takenori
金额：
$ 1.34万
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 (C)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

项目摘要

The taste responses to salt-stimuli are known to represent a strain-differences. For example, the salt response of C57BL/6 strain indicates strong amiloride sensitivity, but that of BALB/c does not. we attempted to examine differences of the taste responses among taste cells obtained from these two strains and a congenic strain derived from BALB/c strain. We developed a method to obtain taste responses from non-dessociated taste cells, which are embedded in the taste bud so as to maintain those polarity, using patch clamp technique. This method enable us to perform the localized stimulation to the apical membrane alone. The results is as follows :(1) Both amiloride-sensitive and -insensitive components are involved in the salt responses of the mouse taste cells. The suppression of K^+ channels was suggested to be one of amiloride-insensitive components.(2) The salt responses were categorized into three types :(a) Type I consisted of both amiloride-sensitive and -insensitive components ;(b) Type II involved amiloride-sensitive component alone ;(c) Type III involved amiloride-insensitive component alone. Since the higher aversion threshold to NaCl was known to be observed in BALB/c mouse than in C57BL/6, the amiloride-insensitive pathway may relate to the transduction pathway for a different quality of taste from that the amiloride-sensitive pathway does. An involvement of the suppression of K^+ channels, which is one of the sweet taste transduction mechanisms, in the amiloride-insensitive pathway supports this hypothesis. For sweet taste, we have found few number of taste cells responded to D-phenylalanine (D-Phe) so far. In such taste cells responded to D-Phe, both 5'-GMP and saccharin enhanced the response to D-Phe.

已知对盐刺激的味觉反应代表了品系差异。例如，C57 BL/6品系的盐反应表明阿米洛利敏感性强，而BALB/c品系的盐反应则表明阿米洛利敏感性弱。我们试图检测从这两个品系和来自BALB/c品系的同源品系获得的味觉细胞之间的味觉反应的差异。我们开发了一种方法来获得非dessociated味细胞的味觉反应，这是嵌入在味蕾，以保持这些极性，使用膜片钳技术。这种方法使我们能够单独对顶膜进行局部刺激。结果表明：（1）阿米洛利敏感组分和不敏感组分均参与了小鼠味细胞的盐敏感反应。对钾通道的抑制可能是阿米洛利不敏感的成分之一。(2)将盐响应分为三种类型：（a）由阿米洛利敏感和不敏感组分组成的I型;（B）仅涉及阿米洛利敏感组分的II型;（c）仅涉及阿米洛利不敏感组分的III型。由于已知在BALB/c小鼠中观察到比C57 BL/6小鼠更高的对NaCl的厌恶阈值，因此阿米洛利不敏感途径可能与用于与阿米洛利敏感途径不同的味觉质量的转导途径有关。在阿米洛利不敏感通路中，甜味传导机制之一的K^+通道受到抑制，这一点支持了这一假说。对于甜味，迄今为止，我们发现很少有味觉细胞对D-苯丙氨酸（D-Phe）有反应。在这些味细胞中，5 ′-GMP和糖精都增强了对D-Phe的反应。