Related Experiment Video
Updated: Feb 22, 2026
07:57
Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
Published on: April 5, 2021
5.1K
Bortezomib alters sour taste sensitivity in mice
Akihiro Ohishi1, Kentaro Nishida1, Karin Miyamoto1
1Department of Environmental Biochemistry, Kyoto Pharmaceutical University 5 Nakauchi-cho, Misasagi, Yamashina-ku, Kyoto 607-8414, Japan.
Toxicology Reports
|September 30, 2017
Summary
Bortezomib, used in multiple myeloma treatment, alters taste by increasing sour sensitivity in mice. This change is linked to increased PKD2L1 protein and reverses upon drug cessation.
Area of Science:
- Oncology
- Neuroscience
- Sensory Biology
Background:
- Chemotherapy-induced taste disorders are a significant challenge in cancer treatment.
- Bortezomib, a proteasome inhibitor, is crucial for multiple myeloma therapy but causes taste disturbances.
Purpose of the Study:
- To characterize bortezomib-induced taste disorders in a mouse model.
- To elucidate the underlying molecular mechanisms of bortezomib's effect on taste sensitivity.
Main Methods:
- Administration of bortezomib to mice.
- Assessment of taste sensitivity across the five basic tastes.
- Analysis of protein expression, specifically PKD2L1, in taste-related pathways.
Main Results:
- Bortezomib administration significantly increased sour taste sensitivity in mice.
- Increased protein expression of PKD2L1 was observed in bortezomib-treated mice.
- Sour taste sensitivity and PKD2L1 levels returned to normal after bortezomib cessation.
Conclusions:
- Increased PKD2L1 protein expression enhances sour taste sensitivity in bortezomib-treated mice.
- The observed taste alterations are reversible upon discontinuation of bortezomib therapy.
Keywords:
AADC, aromatic amino acid decarboxylaseAdverse effectBSA, bovine serum albuminBortezomibCP, circumvallate papillaeChemotherapyDMSO, dimethyl sulfoxideHCl, hydrochloric acidHE, hematoxylin-eosinMSG, mono sodium glutamateNaCl, sodium chlorideQHCl, quinine hydrochlorideSour tasteTaste disorder
Related Concept Videos
01:24The Physiology of Taste
8.0K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
8.0K
01:20Taste Buds and Receptors
5.5K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
5.5K
01:14Conditioned Taste Aversion
1.0K
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
A notable characteristic of conditioned taste aversion is that it often requires only a single...
1.0K
01:43Gustation
52.7K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
52.7K
00:49The Tongue and Taste Buds
41.3K
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
41.3K