A new method to measure taste bud function

测量味蕾功能的新方法

• 批准号: 7094555
• 负责人: STEPHEN D. ROPER
• 金额: $ 22.61万
• 依托单位: UNIVERSITY OF MIAMI SCHOOL OF MEDICINE
• 依托单位国家: 美国
• 财政年份: 2006
• 资助国家: 美国
• 起止时间: 2006-04-01 至 2011-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7094555
• 关键词: taste; taste buds

DESCRIPTION (provided by applicant): The long-term objectives of this proposal are twofold: (1) to identify neurotransmitters released from taste bud cells during gustatory stimulation and (2) to investigate signal processing within the taste bud. These both are significant unanswered questions in the field of chemosensory reception. To date, there is only indirect evidence for candidate neurotransmitters in taste cells, including serotonin, glutamate, norepinephrine, acetylcholine, ATP, and peptides. We have developed a novel methodology to identify the neurotransmitter(s) released from mouse taste buds during gustatory stimulation. Our methodology uses Chinese Hamster Ovary (CHO) cells stably expressing high affinity receptors for candidate neurotransmitters and loaded with the calcium-sensitive dye, Fura 2. The specific aims include investigating whether taste stimulation elicits release of serotonin, norepinephrine, acetylcholine, glutamate, ATP, CCK, and VIP from taste buds. Further, we aim to investigate whether such release is mediated by Ca2+ influx, intracellular Ca2* release, or via transporter mediated mechanisms. We also will study whether gap junctions mediate signal transfer between taste cells during taste stimulation. The project will illuminate information processing in peripheral taste organs and may solve the conundrum of if/how signals generated in one cell (receptor cells) are transmitted to other cells (output cells) in the taste bud. The results may resolve the dilemma that taste cells appear to express a limited set of taste receptors (i.e. bitter, or sweet GPCRs, but not both) yet some taste cells and many sensory afferent nerve fibers respond to multiple taste stimuli: signals generated in dedicated receptor cells are transmitted to other (output) cells and integrated within processing units prior to the final output from the taste bud.

描述（由申请人提供）：该提案的长期目标是双重的：（1）确定在味觉刺激期间从味蕾中释放出的神经递质，以及（2）研究味蕾内的信号处理。这两者都是化学感觉接收领域的重大未解决问题。迄今为止，只有在味觉细胞中的候选神经递质的间接证据，包括5-羟色胺，谷氨酸，去甲肾上腺素，乙酰胆碱，ATP和肽。我们已经开发了一种新的方法，可以确定在味觉刺激过程中从小鼠味蕾中释放出的神经递质。我们的方法使用中国仓鼠卵巢（CHO）细胞稳定地表达对候选神经递质的高亲和力受体，并带有钙敏感的染料，fura 2。具体目的包括研究味觉刺激的释放是否会释放5-肾上腺素，去甲肾上腺素，乙酰胆碱，Glutamanate，platamamate，cccc，cccc，cccc，ccccc，vipk，vipk and vipk and vipk and vipk and vipk and vipk and vipk and vipk and vipk。此外，我们旨在研究该释放是由Ca2+流入，细胞内Ca2*释放还是通过转运蛋白介导的机制介导的。我们还将研究间隙连接在味觉刺激过程中是否介导味道细胞之间的信号转移。该项目将在外周口味器官中照亮信息处理，并可以解决一个IF/如何在一个细胞中产生的信号（受体细胞）传播到味蕾中其他细胞（输出细胞）的难题。结果可能会解决味道细胞似乎表达有限的味觉受体（即苦味或甜的GPCR，但两者兼而有之）的困境，但一些味道细胞和许多感觉传入神经纤维对多种味道刺激产生的信号响应：专用受体细胞中产生的信号在其他（输出）细胞之前传递给其他（输出）细胞，并集成在“味觉”中，从最终的良好构装中进行了整合。