Fatty acid modulation of K+ channels in taste receptor cells: Gustatory cues for dietary fat
Fatty acid modulation of K+ channels in taste receptor cells: Gustatory cues for dietary fat
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DOI：
10.1152/ajpcell.1997.272.4.c1203
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发表时间：
1997-04-01
影响因子：
5.5
通讯作者：
Monroe, WT
中科院分区：
文献类型：
--
作者：
Gilbertson, TA;Fontenot, DT;Monroe, WT
为了确定口腔脂肪提供的化学感觉线索（如果有的话），我们在游离脂肪酸的应用中对分离的大鼠味觉受体细胞进行了膜片钳记录。顺式多不饱和脂肪酸，当应用于细胞外，抑制延迟整流K+通道。在一部分细胞中，这些脂肪酸也增强了向内整流的K+电流。饱和脂肪酸、单不饱和脂肪酸和反式多不饱和脂肪酸对K+电流没有显著影响。这些作用不涉及G蛋白介导的途径的激活，包括蛋白激酶C和蛋白激酶A、脂加氧酶途径、环加氧酶途径或细胞色素P-450途径，与对这些离子通道或密切相关蛋白的直接作用一致。脂肪酸的净效应是延长刺激诱导的味觉受体细胞的去极化，我们认为对K+通道的影响代表了口腔中受体细胞检测脂肪的机制。
In an attempt to determine the chemosensory cues, if any, provided by fats in the oral cavity, we have performed patch-clamp recordings on isolated rat taste receptor cells during application of free fatty acids. Cis-polyunsaturated fatty acids, when applied extracellularly, inhibit delayed-rectifying K+ channels. In a subset of cells, these fatty acids also enhance inwardly rectifying K+ currents. Saturated, monounsaturated, and trans-polyunsaturated fatty acids have no significant effect on K+ currents. These effects do not involve activation of G protein-mediated pathways, including protein kinase C and protein kinase A, lipoxygenase pathways, cyclooxygenase pathways, or cytochrome P-450 pathways, consistent with direct effects on these ion channels or closely associated proteins. The net effect of fatty acids is to prolong stimulus-induced depolarizations of taste receptor cells, and we propose the effects on K+ channels represent the mechanism by which fats are detected by receptor cells in the oral cavity.