鲜味的受体和转导过程,The Journal of Nutrition

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鲜味的受体和转导过程
The Journal of Nutrition ( IF 3.7 ) Pub Date : 2023-02-01 , DOI: 10.1093/jn/130.4.942s
J G Brand ₁

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鲜味的独特味道需要味觉细胞水平上的特定受体。谷氨酸钠 (MSG) 和某些 5'-核糖核苷酸之间的味道协同作用为鲜味的假设机制提供了药理学测试。早期的神经生理学和生化研究表明味觉组织对 L-谷氨酸有特异性识别，并表明与某些 5'-核糖核苷酸发现的协同作用是由于外周事件造成的。目前对鲜味受体的寻找依赖于中枢神经系统（CNS）谷氨酸受体的文献数据。这些数据根据药理学特性和作用方式区分了几类受体。现在有两个假设试图解释鲜味味觉传导。一种说法是鲜味是通过-甲基-D-天冬氨酸（NMDA）型谷氨酸离子通道受体转导的，另一种说法是这种味道是通过代谢型谷氨酸受体转导的。第一个假设的证据来自早期的重构研究，揭示了谷氨酸刺激的离子通道电导，其动力学受到 5'-核糖核苷酸的影响。最近的钙成像和膜片钳研究提供了更多证据，两者都表明啮齿动物味觉细胞上的离子型受体介导谷氨酸诱导的去极化。第二种机制的证据来自于定位大鼠味蕾的代谢型 (mGluR4) 受体信息的研究，以及揭示细胞对谷氨酸和 mGluR4 激动剂的持续电导的全细胞膜片钳记录。这两种机制似乎都涉及鲜味味觉转导，这表明鲜味信号的接收和转导可能构成味蕾内许多细胞的集体特性。

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Receptor and Transduction Processes for Umami Taste

The unique taste of umami argues for a specific receptor at the taste cell level. The taste synergism between monosodium glutamate (MSG) and certain 5′-ribonucleotides provides a pharmacologic test for hypothetical mechanisms of umami taste. Early neurophysiologic and biochemical studies demonstrated specific recognition of L-glutamate by taste tissue and suggested that the synergism found with certain 5′-ribonucleotides was due to a peripheral event. The search for a receptor for umami relies at present on the data in the literature on central nervous system (CNS) glutamate receptors. These data distinguish several classes of receptors on the bases of pharmacologic properties and mode of action. Two hypotheses now seek to explain umami taste transduction. One states that umami is transduced by an -methyl-D-aspartate (NMDA)-type glutamate ion channel receptor, the other that this taste is transduced via a metabotropic-type glutamate receptor. Evidence for the first hypothesis derives from earlier reconstitution studies, revealing a glutamate-stimulated ion channel conductance whose kinetics were affected by 5′-ribonucleotides. Additional evidence is provided from more recent calcium-imaging and patch-clamp studies, both showing that an ionotropic-type receptor on rodent taste cells mediates glutamate-induced depolarization. Evidence for the second mechanism derives from studies that located the message for an metabotropic-type (mGluR4) receptor to rat taste buds, and from whole-cell patch-clamp recordings that revealed sustained cellular conductances to glutamate and an mGluR4 agonist. It appears likely that both mechanisms are involved in umami taste transduction, suggesting the possibility that reception and transduction of the umami signal constitute a collective property of a number of cells within the taste bud.

更新日期：2023-02-01

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