G-Protein-Dependent and -Independent Pathways in Denatonium Signal Transduction

Sawano, Shoko; Seto, Eri; Mori, Tomohiko; Hayashi, Yukako

doi:10.1271/bbb.69.1643

Cited by 24 publications

(18 citation statements)

References 42 publications

(56 reference statements)

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“…In addition to activation of T2R receptor proteins, some bitter compounds can interact with ion channels in the cell membrane or with intracellular targets (125,145,150). Thus, these proteins may also function as receptors for these compounds.…”

Section: Other Candidate Receptors For Bitter Tastementioning

confidence: 99%

Taste Receptor Genes

Bachmanov

Beauchamp²

2007

Annu. Rev. Nutr.

387

381

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In the past several years, tremendous progress has been achieved with the discovery and characterization of vertebrate taste receptors from the T1R and T2R families, which are involved in recognition of bitter, sweet, and umami taste stimuli. Individual differences in taste, at least in some cases, can be attributed to allelic variants of the T1R and T2R genes. Progress with understanding how T1R and T2R receptors interact with taste stimuli and with identifying their patterns of expression in taste cells sheds light on coding of taste information by the nervous system. Candidate mechanisms for detection of salts, acids, fat, complex carbohydrates, and water have also been proposed, but further studies are needed to prove their identity.

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Section: Other Candidate Receptors For Bitter Tastementioning

confidence: 99%

Taste Receptor Genes

Bachmanov

Beauchamp²

2007

Annu. Rev. Nutr.

387

381

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“…However, some other taste stimuli such as sodium (salty) and protons (sour) may penetrate cell membranes through ion or ligand gated protein channels or other mechanisms that include potential intracellular targets (Bachmanov and Beauchamp 2007;Palmer 2007). Other compounds, including some known bitter and sweet tastants, are able to penetrate the cell without requiring any specific GPCR (Naim et al 2002;Sawano et al 2005).…”

Section: Taste (Gustation)mentioning

confidence: 99%

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Roura¹,

Humphrey²,

Tedó³

et al. 2008

Can. J. Anim. Sci.

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Roura, E., Humphrey, B., Tedo´, G. and Ipharraguerre, I. 2008. Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review. Can. J. Anim. Sci. 88: 535Á558. The evolution of the chemical senses has resulted in a sensory apparatus for high taste and smell acuity in mammals and birds to ensure self-nourishment. Such peripheral chemosensory systems function as a code to unfold the nutritional value of feedstuffs. Food ingestion simultaneously evokes odor, taste and thermo-mechanical (somatosensing) sensations. Olfaction represents the capacity to identify feed volatiles that are predominantly derived from essential nutrients in plants.Comparative biology of olfaction shows that primates and chickens have a smaller olfactory epithelium and fewer olfactory receptor (OR) genes than non-primate mammals studied to date including farm and companion animals, such as the pig, the cow, the dog, the cat and the horse. A significant proportion of the total OR genes in mammals and birds have lost their functionality (pseudogenes) in a process that seems to reflect a decrease in the animal's reliance on the sense of smell, particularly in humans and cows. The taste system allows animals to recognize a diverse repertoire of nutrient (sugars, amino acids, salts, acids and fats) or toxic related chemical entities that provide valuable information about the quality of food. Taste senses non-volatile molecules in the oral cavity through taste receptors (TR). The TR are expressed in the sensory cells forming the taste buds of the tongue's papillae. Taste cells are linked to a network of solitary chemosensory cells diffused through many non-taste tissues involved in metabolic homeostasis. The number of functional taste receptor genes (TASR) in humans is equivalent to that in other mammals and superior to that in chickens. The TASR family 1 (TAS1R coding for umami and sweet TR) is conserved, in number and type, across the species evaluated, with the exception of the sweet receptor in chicken and feline species. The TASR family 2 (TAS2R coding for bitter TR) shows a strong adaptive capacity to dietary sources and digestive physiology across vertebrates. Pseudogenization (loss of gene functionality) in the TAS2R family seems to be a frequent strategy. The implications of oronasal nutrient sensing related to comparative animal feeding strategies and behaviors such as neophobia, feed refusal and hedonic preferences are discussed. Feed palatability and appetence might be one of the main driving forces in short-term feed consumption. Finally, practical applications relevant to animal production are outlined.Key words: Nutrient sensing, taste, olfaction, somatosensing, feed intake, farm, companion animals Roura, E., Humphrey, B., Tedo´, G. et Ipharraguerre, I. 2008. Le code de l'appe´tence a`court terme chez les animaux domestiques et de compagnie. Biologie comparative de la de´tection bucco-nasale des e´le´ments nutritifs. Can. J. Anim. Sci. 88: 535Á558. En e´voluant, ...

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“…Multiple bitter receptors are expressed in a taste receptor cell, but bitter receptors and sweet receptors are rarely present in the same cell type. Although the studies we describe below concentrate on this family of receptors, a second path for bitter perception may exist that is independent of the receptors and their G-proteins [60,61]. This second pathway is open to those bitter chemicals that can come into the cell directly (because some bitter compounds are both water and lipid-loving and can permeate into the taste receptor cell).…”

Section: Location and Receptorsmentioning

confidence: 99%

Diverse tastes: Genetics of sweet and bitter perception

Reed

Tanaka

McDaniel

2006

Physiology & Behavior

160

129

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Humans will eat almost anything, from caribou livers to rutabagas, but there are some types of foods, and their associated taste qualities, that are preferred by large groups of people regardless of culture or experience. When many choices are available, humans chose foods that taste good, that is, create pleasing sensations in the mouth. The concept of good taste for most people encompasses both flavor and texture of food, and these sensations merge with taste proper to form the concept of goodness. Although we acknowledge the universality of the goodness (sweet) or badness (bitter) of basic taste qualities, we also find that people differ, sometimes extremely so, in their ability to perceive and enjoy these qualities and, by extension, food and drink. The reasons for these differences among people are not clear but are probably due to a combination of experience beginning at an early age, perhaps in utero; learning, for example, as with conditioned taste aversions; sex and maturity; and perceptual differences that arise from genetic variation. In this review, we focus on individual variations that arise from genetic differences and review two domains of science: recent developments in the molecular biology of taste transduction, with a focus on the genes involved and second, studies that examine biological relatives to determine the heritability of taste perception. Because the receptors for sweet, savory (umami), and bitter have recently been discovered, we summarize what is known about their function by reviewing the effect of naturally occurring and man-made alleles of these receptors, their shape and function based on receptor modeling techniques, and how they differ across animal species that vary in their ability to taste certain qualities. We discuss this literature in the context of how taste genes may differ among people and give rise to individuated taste experience, and what is currently known about the genetic effects on taste perception in humans.

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G-Protein-Dependent and -Independent Pathways in Denatonium Signal Transduction

Cited by 24 publications

References 42 publications

Taste Receptor Genes

Taste Receptor Genes

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Diverse tastes: Genetics of sweet and bitter perception

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