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Efectos de la temperatura en las preferencias gustativas influenciadas por TRPM8
bioRxiv : the preprint server for biology
|February 27, 2026
Resumen
La temperatura oral impacta significativamente la percepción del gusto. El silenciamiento del receptor TRPM8 interrumpe las preferencias gustativas por el azúcar, lo que sugiere un vínculo entre la detección de la temperatura y el gusto en ratones.
Área de la Ciencia:
- Neurociencia
- Ciencia Sensorial
- Percepción del Gusto
Sus antecedentes:
- La temperatura oral influye en la percepción del gusto al modular las neuronas trigeminales.
- La interacción entre la detección térmica trigeminal y la percepción del gusto sigue siendo en gran medida inexplorada.
Objetivo del estudio:
- Investigar el efecto de la temperatura oral en las preferencias gustativas de los ratones.
- Determinar cómo el silenciamiento del receptor TRPM8 (receptor potencial transitorio melastatina 8) afecta estas respuestas gustativas dependientes de la temperatura.
Principales métodos:
- Se utilizaron pruebas de termoliquidometría con ratones hembra y macho deficientes en el gen TRPM8 y ratones control.
- Los ratones probaron soluciones de sabor amargo (quinina) y dulce (sacarosa/glucosa) a temperaturas frías (15°C) y cálidas (30°C).
- Las pruebas de acceso breve (10 segundos) capturaron el control sensorial oral del comportamiento de lamido.
Principales resultados:
- Ambos ratones control y deficientes en TRPM8 mostraron respuestas similares a los cambios de temperatura para el gusto amargo.
- Las temperaturas cálidas (30°C) mejoraron la preferencia por el azúcar en ratones control.
- Las temperaturas cálidas (30°C) suprimieron la preferencia por el azúcar en ratones deficientes en TRPM8, lo que indica una respuesta aversiva.
Conclusiones:
- La detección térmica trigeminal, específicamente a través de TRPM8, interactúa con las preferencias gustativas dulces.
- Estos hallazgos sugieren una interacción intermodal trigeminal-neural que influye en la percepción del gusto.
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