酸味的细胞和分子基础。

IF 15.7 1区 医学 Q1 PHYSIOLOGY Annual review of physiology Pub Date : 2022-02-10 DOI:10.1146/annurev-physiol-060121-041637
Heather N Turner, Emily R Liman
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引用次数: 9

摘要

酸味,即酸的味道,是五种基本味觉品质中最神秘的一种;其功能尚不清楚,其受体直到最近才为人所知。酸味在舌头和上颚上皮的味蕾中由味觉受体细胞亚群(称为III型细胞)传导。III型细胞表达许多独特的标记物,允许它们的识别和操作。这些细胞以动作电位对酸性刺激作出反应,并向传入神经纤维释放神经递质,其细胞体位于膝状神经节和岩状神经节。在这里,我们回顾了酸味的经典研究,最终确定了酸受体作为质子通道OTOP1。
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The Cellular and Molecular Basis of Sour Taste.

Sour taste, the taste of acids, is one of the most enigmatic of the five basic taste qualities; its function is unclear and its receptor was until recently unknown. Sour tastes are transduced in taste buds on the tongue and palate epithelium by a subset of taste receptor cells, known as type III cells. Type III cells express a number of unique markers, which allow for their identification and manipulation. These cells respond to acid stimuli with action potentials and release neurotransmitters onto afferent nerve fibers, with cell bodies in geniculate and petrosal ganglia. Here, we review classical studies of sour taste leading up to the identification of the sour receptor as the proton channel OTOP1.

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来源期刊
Annual review of physiology
Annual review of physiology 医学-生理学
CiteScore
35.60
自引率
0.00%
发文量
41
期刊介绍: Since 1939, the Annual Review of Physiology has been highlighting significant developments in animal physiology. The journal covers diverse areas, including cardiovascular physiology, cell physiology, ecological, evolutionary, and comparative physiology, endocrinology, gastrointestinal physiology, neurophysiology, renal and electrolyte physiology, respiratory physiology, and special topics.
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