カルボネーションの味がする

Jayaram Chandrashekar¹, David Yarmolinsky, Lars von Buchholtz

¹Howard Hughes Medical Institute and Departments of Neurobiology and Neurosciences, University of California, San Diego, La Jolla, CA 92093, USA.

Science (New York, N.Y.)

|October 17, 2009

まとめ

科学者は,口がどのように炭酸化物の味を味わうかを発見しました. 酸感受性味覚細胞と炭酸アンヒドラゼ4は,飲料中の二酸化炭素 (CO2) を検出する鍵であり,ユニークな感覚を説明します.

科学分野:

神経科学は神経科学である.
感覚生物学感覚生物学について
味覚とは味覚の感覚です.

背景:

炭酸飲料は人気がありますが,口の中で炭酸を感知するメカニズムはほとんど不明です.
炭酸化は,味覚ニューロンの活性化を含む,体感覚と化学感覚の両方の反応を誘発する.

研究の目的:

炭水化物の味覚の細胞および分子基盤を特定する.
二酸化炭素 (CO2) を感知する特定の味覚受容体細胞および分子を解明する.

主な方法:

特定の味覚受容体細胞集団における標的型遺伝的消去.
定義された味覚細胞群におけるシナプス静止.
CO2検出における炭酸アンヒドラゼ4 (CA4) の役割を調査した.

主要な成果:

酸を感知する味覚受容体細胞は,炭酸化のための主要な味覚センサーとして特定されました.
炭酸アンヒドラゼ4 (CA4) は,GPIにアンカーされた酵素であり,CO2の主なセンサーであることが判明しました.
特定の味覚細胞が,CO2に対するオロセンサリー反応に寄与することを実証した.

結論:

炭化物の味は,酸味を感知する味覚細胞によって媒介されます.
炭酸アンヒドラゼ4は,味覚系におけるCO2の重要な分子センサーである.
この研究は,炭酸化ガスによる味覚の基本的メカニズムを明らかにしています.

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