推定哺乳類の味覚受容体:独特の地形選択性を有する味覚特異的なGPCRのクラス

M A Hoon¹, E Adler, J Lindemeier

¹National Institute of Dental and Craniofacial Research, National Institutes of Health, Bethesda, Maryland 20892, USA.

Cell

|March 3, 1999

まとめ

研究者らは,味覚に関与する2つの新しいタンパク質を特定した. これらのGタンパク質結合受容体は味蕾に位置し,哺乳類の味覚受容体として機能する可能性があります.

科学分野:

* 分子生物学 * 分子生物学
* 神経科学について
* 感覚生物学について

背景:

*味覚は哺乳類における重要な感覚入力であり,味覚分子認識によって開始される.
* 舌やの上皮質の味覚受容体細胞の膜受容体は,この最初の認識に責任があります.
*これらの味覚受容体の特定の分子同一性は,ほとんど不明のままである.

研究の目的:

*哺乳類の味覚に関与する新しいタンパク質をクローンして特徴づけること.
* 味覚受容体細胞と味覚受容体の内部における,新たに特定されたこれらのタンパク質の局所化と潜在的機能を決定する.

主な方法:

*2つの新しい7トランスメブラン領域タンパク質のクローニング.
* タンパク質発現パターンと味覚受容体細胞と味蕾内の局所化の特徴.
*Gタンパク質結合受容体と推定フェロモン受容体との比較を含む,タンパク質ファミリー関係の分析.

主要な成果:

*2つの新しい7トランスメブランドメインタンパク質の識別とクローン.
*これらのタンパク質は,味覚受容体細胞と味蕾の異なるサブ集団で発現します.
* タンパク質は,味孔に特異的に局所されており,Gタンパク質結合受容体の新しいグループに属しています.

結論:

*2つの新しい7トランス膜ドメインタンパク質は,味覚受容体として機能することが提案されています.
*これらの発見は,哺乳類の味覚の分子基礎を理解するのに役立ちます.
*この発見は,特定の味の様式と受容体の機能に関するさらなる研究への道を開く.

さらに関連する動画

07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

関連する概念動画

01:43

Gustation

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.

01:15

G Protein-coupled Receptors

G Protein-Coupled Receptors or GPCRs are membrane-bound receptors that transiently associate with heterotrimeric G proteins and induce an appropriate response to sensory stimuli such as light, odors, hormones, cytokines, or neurotransmitters.
GPCRs are also called heptahelical, 7TM, or serpentine receptors, and consist of seven (H1-H7) transmembrane alpha-helices that span the bilayer to form a cylindrical core. The transmembrane helices are connected by three extracellular loops and three...

01:21

G-Protein Gated Ion Channels

GPCRs are primarily responsible for our sense of smell, taste, and vision. The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory organs,...

01:15

G Protein-coupled Receptors

01:30

Transducer Mechanism: G Protein–Coupled Receptors

G Protein–Coupled Receptors (GPCRs) are membrane-bound receptors that transiently associate with heterotrimeric G proteins and induce an appropriate response to various stimuli. GPCRs regulate critical physiological pathways and are excellent drug targets for treating diseases such as diabetes, cancer, obesity, depression, or Alzheimer's. Nearly 35% of approved drugs implement their therapeutic effects by selectively interacting with specific GPCRs.
GPCRs are also called heptahelical, 7TM, or...

01:24

The Physiology of Taste

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 diffusion of...

関連する実験動画