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Los canales activados por hiperpolarización HCN1 y HCN4 median respuestas a estímulos ácidos

D R Stevens¹, R Seifert, B Bufe

¹Department of Physiology, Universität des Saarlandes, Homburg, Germany.

|October 26, 2001

Resumen

Los protones desencadenan la percepción del sabor agrio. Los investigadores descubrieron que los canales activados por hiperpolarización por nucleótidos cíclicos (HCN) en las células gustativas de ratas son activados por protones, lo que sugiere que funcionan como receptores de sabor agrio.

Área de la Ciencia:

La neurociencia es la neurociencia.
Biología Sensorial Biología Sensorial
Biología Molecular Biología Molecular

Sus antecedentes:

La transducción del sabor agrio en los vertebrados implica múltiples vías.
Los protones son los estímulos primarios para la percepción del sabor agrio, actuando sobre los receptores o canales de las células gustativas.

Objetivo del estudio:

Para investigar los efectos de los estímulos ácidos en las células gustativas en la papilla valata de rata.
Para identificar los mecanismos moleculares subyacentes a la transducción del sabor agrio.

Principales métodos:

Registros electrofisiológicos de las células gustativas de ratas.
In situ hibridación e inmunohistoquímica para detectar la expresión de genes y proteínas.
Manipulación del pH para estudiar las propiedades de bloqueo de canales.

Principales resultados:

Se identificó una corriente activada por hiperpolarización, similar a Ih, en un subconjunto de células gustativas y mejorada por la estimulación ácida.
Los subtipos 1 y 4 (HCN1 y HCN4) de los canales activados por hiperpolarización y por nucleótidos cíclicos (HCN) se expresaron en estas células gustativas.
La concentración de protones extracelulares moduló las curvas de activación del canal HCN de una manera dependiente de la dosis, lo que indica la entrada de protones.

Conclusiones:

Los canales HCN se expresan en un subconjunto de células gustativas y están cerrados por protones extracelulares.
Estos hallazgos sugieren que los canales de HCN pueden funcionar como receptores moleculares para los estímulos de sabor agrio.

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