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

AN ANALYSIS OF SYNAPTIC TRANSMISSION MECHANISM FROM TASTE RECEPTOR CELL TO GUSTATORY NERVE

味觉感受器细胞至味觉神经突触传递机制分析

基本信息

批准号：
12671810
负责人：
MIYAMOTO Takenori
金额：
$ 1.98万
依托单位：
NAGASAKI UNIVERSITY GRADUATE SCHOOL OF BIOMEDICAL SCIENCES
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

项目摘要

Immunohistochemical studies have demonstrated that taste receptor cells containing serotonin exist in taste buds. In the previous studies, we detected serotonin secreted from the serosal side of the lingual epithelium in response to the repeated application of NaCl or citric acid to the mucosal side of the lingual epithelium using full-automatical perfusion/sampling device for epithelial tissue and HPLC. Therefore, we attempted to detect serotonin secreted from a single taste bud in response to the application of taste stimuli to the taste pore using localized stimulation procedure and carbon fiber electrodes. However, we were unable to detect any monoamines. We attempted to immunohistochemically detect localization of several subtypes of glutamatergic receptor molecules in the taste buds of the fungiform papilla. One of the metabotropic glutamatergic receptors, mGluR4 was detected in the taste bud cells, but not in the gustatory nerve terminal of the afferent synapse. Taken together w … More ith electrophysiological data, mGluR4 in the taste bud cells possibly play an inhibitory role for transduction mechanism of umami. These results suggest mat substances other than glutamate and monoamines mediate the transmission from taste receptor cells to gustatory nerves. Therefore, we performed a bioassay using vallate papilla (VP)/von Ebner's gland (VEG) complex, where several receptor molecules are expressed on the acinar cells. The results indicated that localized bitter stimuli to the cleft of isolated vallate papilla suppressed voltage-gated K^+ currents of acinar cells, whereas sour stimuli induced inward current responses in acinar cells with slow time course, suggesting that these actions of taste stimuli are due to paracrine effect of transmitters released from taste bud cells. These findings also suggest that transmitter released by bitter stimulus is different from that by sour stimulus, and receptor molecules for these multiple transmitters were expressed on acinar cells of VEG. Less

免疫组织化学研究表明，含5-羟色胺的味觉感受器细胞存在于味蕾中。在以往的研究中，我们检测血清素分泌的舌上皮细胞的血清侧响应于重复应用NaCl或柠檬酸的舌上皮细胞的粘膜侧使用全自动灌注/采样装置的上皮组织和HPLC。因此，我们试图检测从一个单一的味蕾分泌的血清素响应于应用程序的味觉刺激的味觉孔使用本地化的刺激程序和碳纤维电极。然而，我们无法检测到任何单胺。我们试图用化学方法检测菌状乳头味蕾中几种亚型的谷氨酸受体分子的定位。mGluR 4是一种代谢型谷氨酸能受体，在味蕾细胞中检测到，但在传入突触的味觉神经末梢中没有检测到。综合W ...更多信息根据电生理数据，mGluR 4在味蕾细胞中可能对鲜味的传导机制起抑制作用。这些结果表明，除了谷氨酸和单胺外，还有其他物质介导味觉感受器细胞向味觉神经的传递。因此，我们进行了生物测定，使用vallate乳头（VP）/von Ebner腺（VEG）复合物，其中几个受体分子表达的腺泡细胞。结果表明，苦味刺激可抑制腺泡细胞的电压门控性K^+电流，而酸味刺激可诱导腺泡细胞的内向性电流，且时程缓慢，提示味觉刺激的这些作用是由于味蕾细胞释放的递质的旁分泌效应。这些结果还表明，苦味刺激和酸味刺激释放的递质是不同的，并且这些多种递质的受体分子在VEG的腺泡细胞上表达。少