Molecular mechanisms for expression of receptor and its related molecules in taste cells and selective synaptic formation between corresponding classes of taste cells and axons

味觉细胞中受体及其相关分子表达以及相应类别味觉细胞和轴突之间选择性突触形成的分子机制

• 批准号: 12470394
• 负责人: NINOMIYA Yuzo
• 金额: $ 7.55万
• 依托单位: Kyushu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 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
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-12470394/
• 关键词: Synapse formation; sweet receptor; Leptin receptor; Gurmarin-sensitive receptor; db mouse

The purpose of this study is to investigate mechanisms for genetic induction of selective synaptic formation between taste cells and axons and expression of receptor and its related molecules in taste cells by using mouse strains possessing combinations of sweet taste receptors (SwR), such as GS-SwR or GISwR, and nor mal and mutated leptin receptors (ObRs). The results lndicated that 1)among several different isoforms of both Ob-Rs and STATs (signal transduction related factors), Ob-Rb as the leptin receptor and STAT3 as the transcription factor would be most active and functional forms in taste cells. 2)the fact that strain with a conbination of mutated Ob-Rb and GI-SwR showed enhanced sweet preference and responses suggested that leptin modulation on sweet taste may be through activation of taste cells possessing the GI-SwR. 3)In mice with crush of the chorda tympani nerve, responses of regenerated nerve to sweet substances were recognized at around 3 weeks after crush. At this period GS was found in some of animals indicating early start recovery of GS-SwR. Reappearance of GS was varied among sweeteners, suggesting multiple sweet receptor systems even in GS-SwR.

这项研究的目的是通过使用具有甜味受体（SWR）组合的小鼠菌株（例如GS-SWR或GISWR或GISWR），以及NOR和MAL和MAL和MAL和突变的瘦素受体（OBR）（OBR）的组合，研究味道细胞和轴突之间选择性突触形成的遗传诱导机制。结果表明，1）在OB-RS和Stats（信号转导相关因素）的几种不同同工型中，OB-RB作为瘦素受体和STAT3作为转录因子作为转录因子将是味觉细胞中最活跃和功能性的形式。 2）与突变的OB-RB和GI-SWR结合的菌株表现出增强的甜偏好和反应表明，对甜味的瘦素调节可能是通过激活具有GI-SWR的味觉细胞而进行的。 3）在伴奏鼓膜神经粉碎的小鼠中，在粉碎后大约3周后发现再生神经对甜美物质的反应。在此期间，在一些动物中发现了GS，表明GS-SWR的早期恢复。甜味剂的GS重新呈不同，即使在GS-SWR中也表明了多个甜味受体系统。

项目成果

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Miura, K. 等人：“Shh 和 Ptc 与成年小鼠的味蕾维持有关”Mechanisms of Develop，emt。

Sugimoto, K., Shigemura, N., Yasumatsu, K., Ohta, R., Nakashima, K., Ninomiya Y.: "Ion channels and second messengers involved in transduction and modulation of sweet taste In mouse taste cells. Participation in the suppressive modulation of sweet sensiti

Sugimoto, K.、Shigemura, N.、Yasumatsu, K.、Ohta, R.、Nakashima, K.、Ninomiya Y.：“离子通道和第二信使参与小鼠味觉细胞中甜味的转导和调节。参与

Ninomiya,Y. et al.: "Responses to umami substances in taste bud cells innervated by the chorda tympani and glossopharyngeal nerves 1,2."J.Nutr.. 130. 950S-953S (2000)

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Kusakabe, Y., Miura, H., Hashimoto, R., Sugiyama, C., Ninomiya, Y., Hino, A.: "The Neural Differentiation Gene Mashi-1 has a Distinct Pattern of Expression from the Taste Reception-related Genes gustducin and T1R2 in the Taste Buds"Chem.Senses. 27. 445-45

Kusakabe, Y.、Miura, H.、Hashimoto, R.、Sugiyama, C.、Ninomiya, Y.、Hino, A.：“神经分化基因 Mashi-1 具有与味觉接收相关的独特表达模式

Lindemann, B., Ogiwara, Y., Ninomiya, Y.: "The Discovery of Umami"Chem.Senses. 27. 843-844 (2002)

Lindemann, B.、Ogiwara, Y.、Ninomiya, Y.：“鲜味的发现”Chem.Senses。