通过TRPC3介导的Ca2+进入味道转导的贡献
Alexander P Cherkashin1, Olga A Rogachevskaja1, Alexander A Khokhlov1
1Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia.
Pflugers Archiv : European journal of physiology
|June 27, 2023
概括
以前被忽视的二甲基甘油 (DAG) 信号传递在味道转导中起着至关重要的作用. 这条涉及TRPC3通道的途径扩展了最初的味道受体潜力,增强了苦味感知.
科学领域:
- 神经科学是一个神经科学.
- 分子生物学分子生物学
- 感官生物学 感官生物学
背景情况:
- 味觉转导依赖于II型味觉细胞中的TASR/PLCβ2/IP3R3/TRPM5通路.
- 虽然伊诺西三酸盐 (IP3) 生成是关键的,但二甲糖醇 (DAG) 被认为只是一种副产品.
研究的目的:
- 调查DAG信号在味道传导中的潜在作用.
- 为了确定涉及II型味觉细胞的特定DAG道.
主要方法:
- 在不同类型的味觉细胞中对DAG导入电流的电生理学记录.
- 对苦刺激和DAG类似物反应的成像.
- 在味道组织中检测TRPC3通道转录.
- 在线监测从味蕾释放的ATP,使用露西费林/露西费拉酶试验和乌辛类似的腔室.
主要成果:
- 通过DAG引入的道在II型味觉细胞中具有特殊的功能.
- 苦刺激和DAG类似物会诱导依赖Ca2+流入的Ca2+过渡物.
- 仅检测到TRPC3转录,这意味着TRPC3在DAG调节的Ca2+输入中.
- 由苦刺激和DAG类似物触发的ATP分泌是Ca2+依赖的.
结论:
- 由TRPC3通道介导的DAG信号,对味道转导有显著的贡献.
- 这一途径延长了IP3和TRPM5.5启动的初始受体潜力.
- 通过DAG调节的Ca2+流入扩展了Ca2+信号,保持了TRPM5活动,以持续地感知苦味.
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