Identification of a phospholipase C β subtype in rat taste cells

Rössler, Patricia; Kroner, Christine; Freitag, Joachim; Noé, Johannes; Breer, Heinz

doi:10.1016/s0171-9335(98)80114-3

Cited by 187 publications

(144 citation statements)

References 35 publications

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“…In addition to this, it was shown by Rossler et al (1998) that U73122 also blocks PLC-b activity. As a consequence of this, the possible side effects of both U73122 as well as the organic solvent could not be excluded.…”

mentioning

confidence: 77%

“…In addition to this, this approach also overcomes the limitations that could occur in case of U73122 usage since this inhibitor has to be dissolved in organic solvents and tend to precipitate when transferred to aqueous solutions, thereby losing its inhibitory capacity. Furthermore, U73122 also blocks PLC-b activity (Rossler et al, 1998) and therefore possible side effects of both U73122 as well as the organic solvent could not be excluded.…”

Section: Discussionmentioning

confidence: 99%

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Antitumour effects of PLC-γ1-(SH2)2-TAT fusion proteins on EGFR/c-erbB-2-positive breast cancer cells

et al. 2004

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Due to its pivotal role in the growth factor-mediated tumour cell migration, the adaptor protein phospholipase C-g1 (PLC-g1) is an appropriate target to block ultimately the spreading of EGFR/c-erbB-2-positive tumour cells, thereby minimising metastasis formation. Here, we present an approach to block PLC-g1 activity by using protein-based PLC-g1 inhibitors consisting of PLC-g1 SH2 domains, which were fused to the TAT-transduction domain to ensure a high protein transduction efficiency. Two proteins were generated containing one PLC-g1-SH2-domain (PS1-TAT) or two PLC-g1-SH2 domains (PS2-TAT). PS2-TAT treatment of the EGFR/c-erbB-2-positive cell line MDA-HER2 resulted in a reduction of the EGF-mediated PLC-g1 tyrosine phosphorylation of about 30%, concomitant with a complete abrogation of the EGF-driven calcium influx. In addition to this, long-term PS2-TAT treatment both reduces the EGF-mediated migration of about 75% combined with a markedly decreased time locomotion of single MDA-HER2 cells as well as decreases the proliferation of MDA-HER2 cells by about 50%. Due to its antitumoral capacity on EGFR/c-erbB-2-positive breast cancer cells, we conclude from our results that the protein-based PLC-g1 inhibitor PS2-TAT may be a means for novel adjuvant antitumour strategies to minimise metastasis formation because of the blockade of cell migration and proliferation.

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mentioning

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Antitumour effects of PLC-γ1-(SH2)2-TAT fusion proteins on EGFR/c-erbB-2-positive breast cancer cells

et al. 2004

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“…The proteins and other mediators involved in this second messenger cascade have been identified in taste cells, including the discovery of a taste-specific isoform of phospholipase C (PLCβ2) [112], the presence of IP3R3 receptors in taste cells [113], the measurement of taste-evoked IP3 increases [114,115], and the all-important observation that taste stimulation indeed evokes intracellular Ca 2+ release [116,117]. Notably, single-cell PCR experiments show that all the proteins in the PLCβ2-IP3-Ca 2+ pathway are expressed in the same cell, the taste receptor cell [118,119].…”

Section: Calcium As a Second Messenger In Tastementioning

confidence: 99%

Signal transduction and information processing in mammalian taste buds

Roper

2007

Pflugers Arch - Eur J Physiol

262

215

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The molecular machinery for chemosensory transduction in taste buds has received considerable attention within the last decade. Consequently, we now know a great deal about sweet, bitter, and umami taste mechanisms and are gaining ground rapidly on salty and sour transduction. Sweet, bitter, and umami tastes are transduced by G-protein-coupled receptors. Salty taste may be transduced by epithelial Na channels similar to those found in renal tissues. Sour transduction appears to be initiated by intracellular acidification acting on acidsensitive membrane proteins. Once a taste signal is generated in a taste cell, the subsequent steps involve secretion of neurotransmitters, including ATP and serotonin. It is now recognized that the cells responding to sweet, bitter, and umami taste stimuli do not possess synapses and instead secrete the neurotransmitter ATP via a novel mechanism not involving conventional vesicular exocytosis. ATP is believed to excite primary sensory afferent fibers that convey gustatory signals to the brain. In contrast, taste cells that do have synapses release serotonin in response to gustatory stimulation. The postsynaptic targets of serotonin have not yet been identified. Finally, ATP secreted from receptor cells also acts on neighboring taste cells to stimulate their release of serotonin. This suggests that there is important information processing and signal coding taking place in the mammalian taste bud after gustatory stimulation.

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“…In mammalian taste cells, phospholipase2β (PLCβ2) is activated, which ultimately leads to activation of TRPM5, a transient receptor potential (TRP) channel, and subsequent cell depolarization [47,[93][94][95][96]. Animals that lack either PLCβ2 or TRPM5 fail to detect sugars, bitter compounds, or amino acids [47].…”

Section: Signal Transductionmentioning

confidence: 99%

Taste and pheromone perception in the fruit fly Drosophila melanogaster

Ebbs

Amrein

2007

Pflugers Arch - Eur J Physiol

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Taste is an essential sense for detection of nutrient-rich food and avoidance of toxic substances. The Drosophila melanogaster gustatory system provides an excellent model to study taste perception and taste-elicited behaviors. "The fly" is unique in the animal kingdom with regard to available experimental tools, which include a wide repertoire of molecular-genetic analyses (i.e., efficient production of transgenics and gene knockouts), elegant behavioral assays, and the possibility to conduct electrophysiological investigations. In addition, fruit flies, like humans, recognize sugars as a food source, but avoid bitter tasting substances that are often toxic to insects and mammals alike. This paper will present recent research progress in the field of taste and contact pheromone perception in the fruit fly. First, we shall describe the anatomical properties of the Drosophila gustatory system and survey the family of taste receptors to provide an appropriate background. We shall then review taste and pheromone perception mainly from a molecular genetic perspective that includes behavioral, electrophysiological and imaging analyses of wild type flies and flies with genetically manipulated taste cells. Finally, we shall provide an outlook of taste research in this elegant model system for the next few years.Keywords Drosophila . Gustatory receptor neurons . GTP-binding protein-coupled receptors Like most animals, Drosophila monitor their chemical world with two distinct senses: the olfactory system, which is used for the detection of volatile chemicals, and the gustatory (taste) system, which enables the fly to detect soluble compounds. The olfactory sensory system (or the fly nose) is comprised of two pairwise head appendages, the third segments of the antennae, and the maxillary palps (Fig. 1). These appendages are covered with hundreds of sensory hairs, each of which contains two to four olfactory sensory neurons (OSNs) [1]. In contrast, the gustatory system is widely distributed over the animal's body. The main taste organ, the proboscis or labial palps (i.e., the fly tongue), is located on the distal end of the labellum (also a head appendage), but flies, like many other insects, have taste sensilla on legs and wings and, in females, on the genitalia [1,2].The roles of the olfactory and taste systems are clearly separated with regard to the physical state of chemicals they detect (volatile vs solubilized). However, the two systems often cooperate to fulfill specific functions in related processes and behaviors, the most obvious of them being the location and identification of food. For example, chemical cues such as the specific odor of a flower and the sugar compounds present in its nectar are by nature associated with one another. Thus, the odor cue provides a primary sensory input for an insect such as a honeybee to locate a food source (nectar), whose particular chemical composition is subsequently verified by the taste system. Similarly, the typical odor of yeast, which produces high amounts of t...

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Identification of a phospholipase C β subtype in rat taste cells

Cited by 187 publications

References 35 publications

Antitumour effects of PLC-γ1-(SH2)2-TAT fusion proteins on EGFR/c-erbB-2-positive breast cancer cells

Antitumour effects of PLC-γ1-(SH2)2-TAT fusion proteins on EGFR/c-erbB-2-positive breast cancer cells

Signal transduction and information processing in mammalian taste buds

Taste and pheromone perception in the fruit fly Drosophila melanogaster

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