在TRPM4和TRPM5对脂肪味道的贡献中,雌激素依赖的变化
bioRxiv : the preprint server for biology
|November 24, 2025
概括
雌激素显著影响脂肪味觉,影响味觉细胞对脂肪酸的反应. 味道信号中的这些性别差异可能会影响饮食选择和代谢健康.
科学领域:
- 生理学 生理学 生理学
- 神经科学是一个神经科学.
- 内分泌学 在内分泌学.
背景情况:
- 人们越来越多地认识到生理学上的性别差异,但外围味道系统对性别的反应仍未得到充分研究.
- 脂肪味觉表现出性二态,雌激素受体 (ER) 在II型味觉受体细胞中高度表达.
- 精确的雌激素影响脂肪味道转导的分子机制在很大程度上是未知的.
研究的目的:
- 阐明雌激素在分子水平脂肪味道传导中的作用.
- 调查短暂受体潜在通道M4 (TRPM4) 和M5 (TRPM5) 在味觉细胞内的雌激素敏感脂肪酸信号传递中的参与.
主要方法:
- 利用Trpm5缺乏的小鼠来评估不同雌性阶段和性别的脂肪酸 (FA) 反应.
- 在高和低循环雌激素期间,对野生型和Trpm5缺乏的小鼠对FA刺激的细胞反应进行了检查.
- 研究了补充雌激醇对酸 (LA) 诱导的TRPM5-介导的味觉细胞激活的作用.
主要成果:
- 在雌激期男性和女性中,Trpm5缺乏显著降低了FA反应,但在雌激期女性中没有,这表明依赖于雌激素的,独立于TRPM5的信号传递.
- 在高雌激素期间,在Trpm5缺乏和野生型小鼠之间没有观察到FA反应的显著差异.
- 补充性雌激醇增强了LA诱导的TRPM5激活,而前期雌性对FA响应的TRPM5-独立通路的依赖性增加.
结论:
- 雌激素在外周味觉系统中起着重要的调节作用,特别是在脂肪酸信号中.
- 味觉细胞传导元素的功能变化,受雌激素等性激素的影响,调解了周围脂肪味道.
- 了解这些性别特异的口味差异对于了解饮食偏好和代谢健康差异至关重要.
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