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TRPV1调节器对对味觉刺激的神经和行为反应的差异影响

Mee-Ra Rhyu¹, Mehmet Hakan Ozdener², Vijay Lyall³

¹Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea.

|November 27, 2024

概括

调节TRPV1 (暂时受体潜在化物1) 受体的饮食化合物显著影响味觉感知,影响神经和行为反应对各种味道品质,如盐和甜味.

科学领域:

神经科学是一个神经科学.
感官科学感官科学
药理学药理学是指药理学的学科.

背景情况:

饮食中的化合物经常与TRPV1 (过渡受体潜在化物1) 受体相互作用.
了解这些相互作用对于破译它们对对味道刺激的神经和行为反应的影响至关重要.
TRPV1调节器包括一系列物质,包括素,乙醇和各种.

研究的目的:

总结各种TRPV1调节器对对味觉刺激的神经和行为反应的影响.
调查这些调制剂对不同品味品质的人类味觉感知的影响.
阐明TRPV1在调解对口味和三角体刺激的反应中的作用.

主要方法:

来自动物味觉神经 (chorda tympani) 的电生理学记录.
在动物模型中进行行为分析.
评估人类的味觉感知.
使用TRPV1激动剂,抗剂和淘汰赛小鼠模型.

主要成果:

TRPV1激动剂对盐味神经反应表现出双相作用,在低度下增强,在高度下抑制.
这些效应依赖于度,具有多种刺激的附加性,并被TRPV1抗剂阻断或在淘汰赛小鼠中不存在.
在较高度下,TRPV1调节器会影响谷氨酸的感知,并影响甜味剂的味道,而甜味和苦味的感知仍然在很大程度上独立于TRPV1.

结论:

TRPV1调节器对神经和行为反应对各种口味品质产生差异性影响,包括盐,谷氨酸和甜味剂.
TRPV1在调解对某些味道刺激和与之相关的感知反应方面发挥着重要作用.
作用于TRPV1的饮食化合物可以显著改变动物和人类的味觉体验.

关键词:

苦味的味道苦味的味道卡普赛辛是一种素.科库米的味道是一种味道.树脂胺毒素 (resiniferatoxin) 是一种有毒的物质.有盐味,有盐味的味道.有酸味的味道.甜的味道甜的味道甜的味道暂时的受体潜力瓦尼洛伊德类型1通道乌玛米味道的味道

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