Expression and characterization of delayed rectifying K<sup>+</sup> channels in anterior rat taste buds

Liu, Lidong; Hansen, Dane R.; Kim, Insook; Gilbertson, Timothy A.

doi:10.1152/ajpcell.00115.2005

Cited by 59 publications

(44 citation statements)

References 60 publications

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“…The DRK channels are comprised of at least nine different isoforms within three different subfamilies. Rat fungiform papillae express three of them, i.e., KCNA, KCNB, and KCNC (111). Only the KCNA channels were exclusively sensitive to PUFA (111).…”

Section: Drk Channelsmentioning

confidence: 99%

“…Rat fungiform papillae express three of them, i.e., KCNA, KCNB, and KCNC (111). Only the KCNA channels were exclusively sensitive to PUFA (111). A combination of kinetic, pharmacological, and quantitative expression approaches have revealed that the KCNA5 isotype, also termed Kv1.5, is the major DRK channel in rat TBC (111).…”

Section: Drk Channelsmentioning

confidence: 99%

“…Only the KCNA channels were exclusively sensitive to PUFA (111). A combination of kinetic, pharmacological, and quantitative expression approaches have revealed that the KCNA5 isotype, also termed Kv1.5, is the major DRK channel in rat TBC (111). The structure of the Kv1.5 channel has been solved and is comprised of six spanning domains and one pore loop, its homo-tetramerization forming a central pore (FIGURE 5).…”

Section: Drk Channelsmentioning

confidence: 99%

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Taste of Fat: A Sixth Taste Modality?

Besnard

Passilly-Degrace

Khan

2016

Physiological Reviews

200

170

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An attraction for palatable foods rich in lipids is shared by rodents and humans. Over the last decade, the mechanisms responsible for this specific eating behavior have been actively studied, and compelling evidence implicates a taste component in the orosensory detection of dietary lipids [i.e., long-chain fatty acids (LCFA)], in addition to textural, olfactory, and postingestive cues. The interactions between LCFA and specific receptors in taste bud cells (TBC) elicit physiological changes that affect both food intake and digestive functions. After a short overview of the gustatory pathway, this review brings together the key findings consistent with the existence of a sixth taste modality devoted to the perception of lipids. The main steps leading to this new paradigm (i.e., chemoreception of LCFA in TBC, cell signaling cascade, transfer of lipid signals throughout the gustatory nervous pathway, and their physiological consequences) will be critically analyzed. The limitations to this concept will also be discussed in the light of our current knowledge of the sense of taste. Finally, we will analyze the recent literature on obesity-related dysfunctions in the orosensory detection of lipids ("fatty" taste?), in relation to the overconsumption of fat-rich foods and the associated health risks.

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Section: Drk Channelsmentioning

confidence: 99%

Section: Drk Channelsmentioning

confidence: 99%

Section: Drk Channelsmentioning

confidence: 99%

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Taste of Fat: A Sixth Taste Modality?

Besnard

Passilly-Degrace

Khan

2016

Physiological Reviews

200

170

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“…Although, both receptors are sensitive to PUFAs (i.e., linoleic acid), they are located on different types of taste cells (Type I and Type II, respectively) (5). Numerous studies have demonstrated the importance of delayed rectifying potassium (DRK) channels in detecting the presence of fatty acids, particularly PUFAs (14,25). The most frequently studied fatty acid receptor thus far is CD36.…”

mentioning

confidence: 99%

Preference for linoleic acid in obesity-prone and obesity-resistant rats is attenuated by the reduction of CD36 on the tongue

Chen

Bench

Schreiber

et al. 2013

American Journal of Physiology-Regulatory, Integrative and Comp

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Chen CS, Bench EM, Allerton TD, Schreiber AL, Arceneaux KP 3rd, Primeaux SD. Preference for linoleic acid in obesity-prone and obesityresistant rats is attenuated by the reduction of CD36 on the tongue. Am J Physiol Regul Integr Comp Physiol 305: R1346-R1355, 2013. First published October 23, 2013 doi:10.1152/ajpregu.00582.2012.-Differential sensing of dietary fat and fatty acids by the oral cavity is proposed to regulate the susceptibility to obesity. In the current experiments, animals that differ in their susceptibility to obesity were used to investigate the influence of the oral cavity on the preference for the polyunsaturated fatty acid, linoleic acid. In experiment 1, the preference for differing concentrations of linoleic acid was determined in obesity-prone Osborne-Mendel (OM) and obesity-resistant S5B/Pl (S5B) rats. The preference threshold for linoleic acid was lower in S5B rats, compared with OM rats. To determine whether differences in linoleic acid preference threshold were related to innate strain differences in the fatty acid receptors on the tongue, the expression of GPR120, GPR40, and CD36 on the circumvallate papillae were assessed in OM and S5B rats. Results indicated that the expression of CD36, GPR40, and GPR120 did not differ between these two strains. Numerous studies have examined the role of CD36 on fat intake; therefore, in experiment 3, RNA interference was used to decrease the expression of CD36 on the tongues of OM and S5B rats, and the effect of decreased CD36 expression on linoleic acid preference was determined. CD36 siRNA attenuated linoleic acid preference for the most preferred concentration in both OM and S5B rats. Overall, these data indicate that there are innate differences in the preference threshold for linoleic acid in obesity-prone and obesity-resistant rats. Experimentally reducing the expression of CD36 on the circumvallate papillae attenuated the preference for linoleic acid in both strains. preference threshold; obesity-prone; obesity-resistant; CD36; taste CONSUMPTION OF AN ENERGY-DENSE, high-fat diet has been associated with an increased risk for developing obesity (23). The detection of dietary fat and subsequent fat intake are mediated by input from the oral cavity and by postingestive effects (12). The ability to sense dietary fat in the oral cavity has two main functions: 1) mediation of the cephalic phase response and 2) regulation of food intake (12, 31). Differences in fat/fatty acid sensors in the oral cavity have been proposed as potential mechanisms contributing to the susceptibility of becoming obese. This is characterized by a subset of individuals who become obese on a high-fat diet (HFD) and another subset of individuals that are resistant to becoming obese when consuming a HFD (15,24,31,33). Understanding the detection and regulation of fat intake by fat/fatty acid sensors in the oral cavity may elucidate the mechanisms by which individuals develop preferences for high-fat foods, overconsume dietary fat, and subsequently become obese.Demonstration...

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“…They can realize taste information processing, such as the chemical-electrical signal transformation in taste sensation. Studies indicated that taste receptor cells could produce action potentials, elicited by sour [1] , sweet [2,3] , bitter [4] and salty [5] tastants. The analysis of the features extracted from the elicited action potentials demonstrated that the firing patterns might be utilized in taste coding [6] .…”

Section: Introductionmentioning

confidence: 99%

Modeling and simulation of ion channels and action potentials in taste receptor cells

et al. 2009

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Based on patch clamp data on the ionic currents of rat taste receptor cells, a mathematical model of mammalian taste receptor cells was constructed to simulate the action potentials of taste receptor cells and their corresponding ionic components, including voltage-gated Na(+) currents and outward delayed rectifier K(+) currents. Our simulations reproduced the action potentials of taste receptor cells in response to electrical stimuli or sour tastants. The kinetics of ion channels and their roles in action potentials of taste receptor cells were also analyzed. Our prototype model of single taste receptor cell and simulation results presented in this paper provide the basis for the further study of taste information processing in the gustatory system.

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Expression and characterization of delayed rectifying K⁺ channels in anterior rat taste buds

Abstract: Liu, Lidong, Dane R. Hansen, Insook Kim, and Timothy A. Gilbertson. Expression and characterization of delayed rectifying K ϩ channels in anterior rat taste buds.

Cited by 59 publications

References 60 publications

Taste of Fat: A Sixth Taste Modality?

Taste of Fat: A Sixth Taste Modality?

Preference for linoleic acid in obesity-prone and obesity-resistant rats is attenuated by the reduction of CD36 on the tongue

Modeling and simulation of ion channels and action potentials in taste receptor cells

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Expression and characterization of delayed rectifying K+ channels in anterior rat taste buds

Abstract: Liu, Lidong, Dane R. Hansen, Insook Kim, and Timothy A. Gilbertson. Expression and characterization of delayed rectifying K ϩ channels in anterior rat taste buds.

Cited by 59 publications

References 60 publications

Taste of Fat: A Sixth Taste Modality?

Taste of Fat: A Sixth Taste Modality?

Preference for linoleic acid in obesity-prone and obesity-resistant rats is attenuated by the reduction of CD36 on the tongue

Modeling and simulation of ion channels and action potentials in taste receptor cells

Contact Info

Product

Resources

About

Expression and characterization of delayed rectifying K⁺ channels in anterior rat taste buds