Calcium Buffering Mechanisms in Taste Cells

味觉细胞中的钙缓冲机制

• 批准号: 6967734
• 负责人: KATHRYN MEDLER
• 金额: $ 7.88万
• 依托单位: STATE UNIVERSITY OF NEW YORK AT BUFFALO
• 依托单位国家: 美国
• 财政年份: 2004
• 资助国家: 美国
• 起止时间: 2004-07-01 至 2007-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6967734
• 关键词: calcium channel; calcium flux; calcium indicator; calcium transporting ATPase; cell cell interaction; cell population study; cell type; gene expression; laboratory mouse; membrane transport proteins; mitochondria; polymerase chain reaction; sensory feedback; taste; taste buds

DESCRIPTION (provided by applicant): Calcium is an important second messenger for many cellular processes; therefore, its presence is tightly regulated within cells. Cells have developed at least five calcium buffering mechanisms: the plasma membrane Ca2+-ATPase and Na+/Ca2+ exchanger, the Ca2+-ATPase on the endoplasmic reticulum, the mitochondria, and cytosolic calcium buffering proteins. Since a rise in calcium is the final step in taste transduction, the presence of calcium must be tightly regulated in taste cells as well; however, the calcium buffering mechanisms used by taste cells are not known. It is likely that different calcium buffering mechanisms contribute to the formation and modulation of the calcium signal in response to taste stimuli. This is probably critical in determining how a taste cell communicates to other cells. This application intends to characterize the calcium buffering mechanisms that are present in taste cells. It will correlate their expression with the different cell types that are present in taste buds. It has been shown previously that there are two distinct electrophysiological profiles in taste cells, those with voltage gated calcium channels and those without. These two different profiles correlate loosely with cell type. The first hypothesis is that there will be different calcium buffering mechanisms, depending on whether the cells express calcium channels or not. The second hypothesis is that calcium buffering mechanisms are important components in the formation of the cell's response to taste stimuli. The specific aims of this application are: (1) Characterize the expression of calcium buffering mechanisms present in taste cells and correlate their expression to different cell types; (2) Determine the physiological role of calcium buffering mechanisms in taste cells and determine their role in shaping the Ca2+ response to taste stimuli. These aims will be accomplished by using molecular techniques for aim 1 and calcium imaging for aim 2. Results from the proposed experiments will provide new information about how taste cells generate Ca2+ signals and communicate to other cells/afferent neurons. These data will determine if there are differences between taste cells that have calcium influx through voltage gated calcium channels and cells that use the PLC signaling pathway that results in calcium release from intracellular stores. This data will further our understanding about how taste cells generate a signal in response to a taste stimuli.

描述（由申请人提供）：钙是许多细胞过程的重要第二信使；因此，它的存在在细胞内受到严格调节。细胞已经形成了至少五种钙缓冲机制：质膜Ca2+-ATP酶和Na+/Ca2+交换器、内质网上的Ca2+-ATP酶、线粒体和胞质钙缓冲蛋白。由于钙的增加是味觉传导的最后一步，因此味觉细胞中钙的存在也必须受到严格调节。然而，味觉细胞使用的钙缓冲机制尚不清楚。不同的钙缓冲机制可能有助于响应味觉刺激的钙信号的形成和调节。这对于确定味觉细胞如何与其他细胞通讯可能至关重要。本申请旨在表征味觉细胞中存在的钙缓冲机制。它将它们的表达与味蕾中存在的不同细胞类型相关联。先前已经表明，味觉细胞中有两种不同的电生理学特征，即具有电压门控钙通道的味觉细胞和没有电压门控钙通道的味觉细胞。这两种不同的特征与细胞类型松散相关。第一个假设是，根据细胞是否表达钙通道，会有不同的钙缓冲机制。第二个假设是钙缓冲机制是细胞对味觉刺激反应形成的重要组成部分。该应用的具体目标是：（1）表征味觉细胞中存在的钙缓冲机制的表达，并将其表达与不同的细胞类型相关联； (2) 确定味觉细胞中钙缓冲机制的生理作用，并确定其在形成对味觉刺激的 Ca2+ 反应中的作用。这些目标将通过使用目标 1 的分子技术和目标 2 的钙成像来实现。拟议实验的结果将提供有关味觉细胞如何产生 Ca2+ 信号并与其他细胞/传入神经元通信的新信息。这些数据将确定通过电压门控钙通道进行钙流入的味觉细胞与使用 PLC 信号通路导致细胞内储存的钙释放的细胞之间是否存在差异。这些数据将进一步加深我们对味觉细胞如何响应味觉刺激而产生信号的理解。