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Generation Mechanisms of Mammalian Taste Receptor Cell Responses.

哺乳动物味觉受体细胞反应的产生机制。

基本信息

批准号：
62570848
负责人：
TONOSAKI Keiichi
金额：
$ 1.41万
依托单位：
Asahi 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：
1987
资助国家：
日本
起止时间：
1987 至 1989
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-62570848/
关键词：
Taste cell c-AMP c-GMP IP_3 TEA Intracellular recording Sugar response Electrophoretically injection C-GMP C-AMP ボルテージクランプ法蔗糖食塩細胞内二次伝達物質 EGTA TEA 細胞内電位

项目摘要

The purpose of this research is going to clarified the primary taste transduction mechanisms. Taste stimulus adsorption is believed to occur at the taste cell microvillous membrane. But due to technical difficulties of inserting glass electrode into the mammalian taste cell, little is known about the mechanisms of taste transduction. Reliable intracellular recordings are necessary to determine the characteristics of taste cells. This has been accomplished previously in the mouse and is reported here. Recent experiments indicated that cyclic nucleotides can act on the inner surface of the membranes of a variety of cells to alter their ion-channel activity, and these substances might act as intracellular transmitters in taste cells. But tight junctions found at the apical membrane of mammalian taste cells do not allow stimuli to enter the taste bud, making it difficult to alter the environment of the taste cell by perfusing with chemical solutions. I studied that cyclic-AMP, c-GMP, TEA, EGTA, IP_3, and other kind of chemical substances electrophoretically injected into the mouse taste cell induce membrane depolarization and increased membrane resistance. These results suggest that a cyclic nucleotide enzymatic cascade, modulated by calcium ions, may mediate the potassium permeability that controls taste , in a way analogous to visual and olfactory transduction. Therefore, the taste transduction mechanisms, except sweet, are not clarified yet. Recently, I have got the results that bitter transduction was mainly depended on the IP_3 cascade and salty taste transduction was strongly related to the other kind of secondary messenger cascade. The part of those results have been published in some reports.

本研究的目的是阐明味觉信号传导的主要机制。味觉刺激物的吸收被认为发生在味觉细胞微绒毛膜上。但由于将玻璃电极插入哺乳动物味觉细胞的技术困难，对味觉信号转导的机制知之甚少。可靠的细胞内记录对于确定味觉细胞的特征是必要的。这已经在小鼠中完成，并在这里报告。最近的实验表明，环核苷酸可以作用于各种细胞膜的内表面，从而改变其离子通道的活性，并且这些物质可能作为味觉细胞的细胞内递质。但是，在哺乳动物味觉细胞的顶膜上发现的紧密连接不允许刺激进入味蕾，这使得很难通过灌注化学溶液来改变味觉细胞的环境。本实验研究了将cyclic-AMP、c-GMP、TEA、EGTA、IP_3等化学物质注入小鼠味觉细胞后，引起味觉细胞膜去极化和膜电阻增加。这些结果表明，环核苷酸酶级联，调节钙离子，可能介导钾的渗透性，控制味觉，在视觉和嗅觉转导类似的方式。因此，味觉传导机制，除了甜，还不清楚。最近的研究表明，苦味信号转导主要依赖于IP_3级联，而咸味信号转导则与其它类型的次级信使级联密切相关。这些结果的一部分已在一些报告中发表。