Joint Study on Model of Umami Transduction in the Taste Cell.

味觉细胞鲜味转导模型的联合研究。

• 批准号: 11694204
• 负责人: MORI Tomohiko
• 金额: $ 4.67万
• 依托单位: KYOTO UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B).
• 财政年份: 1999
• 资助国家: 日本
• 起止时间: 1999 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-11694204/
• 关键词: taste; mouse; glutamate; umami; patchclamp; synergistic effect; イボテン酸

Taste is detected by the taste cells distributed in the epithelium of the tongue. The detection is thought to be by the receptors or channels in the taste cell membrane. In the case of Umami taste, umami perception is by the receptor. Patch-clamp study has already revealed that taste cell has three kinds of responses for umami substance, glutamic acid : transient inward current response, sustained inward current response, and outward current response.In this study, the synergistic response between glutamic acid and nucleotide (inosinic acid) was recorded. Taste cell showed three kinds of response. Especially, two kinds of inward responses were clearly enhanced, but outward current response was same amplitude and cell did not response to nucleotide in this concentration. Furthermore, glutamate agonist and umami agonist, L-AP4, which excited only outward current response, excited inward current and outward current coexistent with nucleotide. These results suggest that inward current responses are umami responses.

味觉是通过分布在舌头上皮中的味觉细胞来检测的。这种检测被认为是通过味觉细胞膜上的受体或通道进行的。就鲜味而言，鲜味的感知是通过感受器实现的。膜片钳研究已经发现味觉细胞对鲜味物质谷氨酸有三种反应：瞬时内向电流反应、持续内向电流反应和外向电流反应。味觉细胞表现出三种反应。尤其是两种内向反应明显增强，但外向电流反应幅度相同，细胞对该浓度的核苷酸无反应。此外，谷氨酸激动剂和Mumami激动剂L-AP4仅兴奋外向电流反应，其兴奋的内向电流和外向电流与核苷酸共存。这些结果表明，内向电流反应是指指反应。

项目成果

井関桂子,林由佳子,森友彦: "マウス味細胞を用いたうま味相乗効果に関するパッチクランプ記録."日本味と匂学会誌. 7・3. 531-534 (2000)

Keiko Iseki、Yukako Hayashi、Tomohiko Mori：“使用小鼠味觉细胞的膜片钳记录鲜味协同作用。”日本味觉学会杂志 7・3（2000 年）。

井関桂子: "マウス味細胞を用いたうま味相乗効果に関するパッチクランプ記録."日本味と匂学会誌. 7. 531-534 (2000)

Keiko Iseki：“使用小鼠味觉细胞的膜片钳记录鲜味协同作用。”日本味觉与嗅觉学会杂志 7. 531-534 (2000)。

K.Iseki: "The patch clamp recording of Umami synergism in mouse taste cell."Jpn.J.Taste Smell Res.. 7. 531-534 (2000)

K.Iseki：“小鼠味觉细胞中鲜味协同作用的膜片钳记录。”Jpn.J.Taste Smell Res.. 7. 531-534 (2000)

K.Iseki: "Patch-clamp recordings of mouse taste Cell responses to ibotenic acid as an umami substance."Jpn.J.Taste Smell Res.. 6. 575-578 (1999)

K.Iseki：“小鼠味觉细胞对作为鲜味物质的鹅膏蕈酸的反应的膜片钳记录。”Jpn.J.Taste Smell Res.. 6. 575-578 (1999)

K.Iseki: "Umami taste electrophysiological recordings of synergism in mouse taste cells."Jounal of Sensorv Neuron.. in press.

K.Iseki：“小鼠味觉细胞协同作用的鲜味电生理记录。”《Sensorv Neuron 杂志》正在出版。