口腔粘膜中的默克尔细胞和角质细胞通过机械刺激来激活
Chi-Kun Tong1, Yalda Moayedi1, Ellen A Lumpkin1,2
1Department of Physiology and Cellular Biophysics, Columbia University Medical Center, New York, New York, USA.
Physiological reports
|January 21, 2024
概括
口腔默克尔细胞检测食物的机械性质,并有助于味道偏好. 这项研究揭示了它们在口腔中的功能,与其他上皮细胞一起,用于感觉处理.
科学领域:
- 神经科学是一个神经科学.
- 细胞生物学 细胞生物学
- 感官生理学 感官生理学
背景情况:
- 机械检测对于食物摄入和评估至关重要.
- 口腔机械感觉的机制尚不清楚.
- 默克尔细胞是已知的皮肤机械受体,研究了它们的口腔功能.
研究的目的:
- 为了研究口腔默克尔细胞的机械敏感性.
- 在口腔中识别其他机械敏感细胞.
- 确定口腔默克尔细胞在味觉感知中的作用.
主要方法:
- 在ex vivo小鼠口腔组织 (牙,口腔) 中活细胞成像.
- 机械刺激用于评估默克尔细胞和角质细胞的反应.
- 行为测试以评估默克尔细胞在食物偏好中的作用.
主要成果:
- 口腔默克尔细胞表现出特定区域的机械激活值.
- 口腔角质细胞也具有机械敏感性,独立于默克尔细胞.
- 口腔默克尔细胞会影响人们对油性乳液的偏好.
结论:
- 口腔粘膜至少含有两个不同的机敏上皮细胞群.
- 口腔默克尔细胞在口腔感官处理和食物偏好中发挥着功能性作用.
- 这是第一个功能性地描述口腔默克尔细胞及其在味道检测中的作用的研究.
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