Molecular mechanisms of formation and reformation of taste system for reception and information transmission.

接受和信息传递味觉系统形成和改造的分子机制。

基本信息

批准号：
15209061
负责人：
NINOMIYA Yuzo
金额：
$ 23.05万
依托单位：
KYUSHU UNIVERCITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15209061/
关键词：
taste cell responses taste nerve fiber responses taste receptor gustducin TRPM5 channels synapse formation taste information transmission 味細胞味覚神経情報伝達シナプススパイク発生味細胞味覚応答ホルモン受容体ルースパッチ法鼓索神経舌咽神経 single cell RT-PCR T1r3-

项目摘要

The purpose of this study is to investigate molecular basis for taste reception and information transmission. To do this, by developing new approaches and improving methods, we examined 1) molecular expression of taste cells whose responses to various taste stimuli were recorded by loose-patch recording configuration, 2) similarities and differences of response profiles of taste cells generating action potentials with taste nerve fibers, and compared 3) responses in wild type and T1r3-KO and TRPM5-KO mice. The results demonstrated that taste cells responding to sweet substances did not always express sweet-response-related molecules, such as T1R3(receptor) and Ggust (G-protein). There was only less than 5% of taste cells responding to sweet substances that expressed synapse-related molecule, SNAP25. More than' 60% of taste cells generating action potentials responded to only one of the four basic taste stimuli and groupings of taste cells based on their best-stimulus and cluster analysis were similar to those of taste nerve fibers. T1R3-KO and TRPM5-KO mice showed residual responses to sweet substances. TRPM5-KO mice lacked temperature sensitivities in response to sweet substances. These results suggest that there probably exist multiple receptor and transduction systems for sweet taste. Taste cells generating action potentials in response to taste stimuli lacked conventional synapses. However, similarity of response profiles between taste cells with action potentials and taste nerve fibers to four basic taste stimuli indicates that taste information from taste cells generating action potentials transmitted to the nerve without major modification. Thereby, they may transmit taste information to the nerve by the pathway other than conventional synapses. TRPM5 channels act as not only channels responsible for transduction for sweet taste but also temperature sensor which produce temperature enhancement of sweet responses.

这项研究的目的是研究味觉接收和信息传播的分子基础。为此，通过开发新方法和改进方法，我们检查了1）味觉细胞的分子表达，其对各种味觉刺激的反应是通过松散的记录构型记录的，2）味觉细胞与味觉神经纤维产生动作电位的相似性和差异的差异，并比较3）在野外型和T1R3-KO和T1R3-KO和TRPM5-KO中的反应。结果表明，对甜味物质反应的味道细胞并不总是表达与甜蜜反应相关的分子，例如T1R3（受体）和ggust（G蛋白）。只有不到5％的味觉细胞对表达突触相关的分子SNAP25的甜味物质响应。超过60％的味觉细胞产生动作电位仅根据其最佳刺激和聚类分析对四种基本味觉刺激和味觉细胞的分组响应，与味觉神经纤维的群集分析相似。 T1R3-KO和TRPM5-KO小鼠对甜味物质的残留反应。 TRPM5-KO小鼠对甜味物质缺乏温度敏感性。这些结果表明，可能存在多个可爱味道的受体和转导系统。响应味觉刺激的味觉细胞产生动作电位，缺乏常规的突触。但是，味觉细胞与动作电位和味觉神经纤维之间的响应曲线相似性与四种基本味觉刺激表明，来自味觉细胞产生动作电位的味觉信息无需重大修饰而传播给神经。因此，除了传统的突触外，它们可能会通过其他途径传递味觉信息。 TRPM5通道不仅充当导致甜味转导的通道，而且还充当了温度传感器的温度传感器，从而产生了甜味反应的温度。