How taste sensation is transmitted? Are gustatory cells specilized for each taste?
| Accession number;05A0535029 |
| Title;How taste sensation is transmitted? Are gustatory cells specilized for each taste? |
| Author;MASUHO IKUO(Chiba Univ., Graduate School, JPN) SAITO OSAMU(Nagahamabaiodai Baiosaiensu) |
Journal Title;Kagaku to Seibutsu
|
Journal Code:G0527A
|
ISSN:0453-073X
|
|
VOL.43;NO.6;PAGE.348-349(2005)
|
| Figure&Table&Reference;FIG.2, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The mechanism of taste perception in humans is introduced. While sweetness, bitterness, and umami are detected by G protein-coupled receptor (GPCR), saltiness and sourness are detected by the ion channel. The detection of sweetness and umami involves T1R receptor involving three kinds of genes, and sweetness and sweetness are received by a heteromer of T1R2 and T1R3 and umami by a heteromer of T1R1 and T1R3. Bitterness is received by a family composed of tens of T2R receptors. Furthrmore, such G proteins specific for gustatory cell as gustoducin, phosphodiesterase, phospholipase C.BETA.2, IP3 receptor, and TRPM5 have been found to exist in the downstream of these receptors. This article introduces what has been found about the information transmission systems for five kinds of taste sensation: saltiness, sourness, sweetness, bitterness, and umami. |
|
