Sensory Attributes of Complex Tasting Divalent Salts Are Mediated by TRPM5 and TRPV1 Channels

Riera, Céline E.; Vogel, Horst; Simon, Sidney A.; Damak, Sami; Coutre, Johannes le

doi:10.1523/jneurosci.4694-08.2009

Cited by 48 publications

(38 citation statements)

References 49 publications

(82 reference statements)

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“…TRPM5 is a highly temperature sensitive, heat activated channel, which has a key role in the perception of sweet, umami and bitter taste (Talavera, et al, 2005, Talavera, et al, 2007. However, studies show that metallic taste is unlikely to be activated by TRPM5 (Riera, et al, 2009), indicating that TRPM5 may not be the only potential mechanism for 'phantom taste' and that further research is needed to determine the mechanisms involved.…”

Section: Thermal Stimulation Of Tastementioning

confidence: 99%

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Yang

Hollowood²,

Hort

2014

Food Quality and Preference

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Joanne (2014) Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status. Food Quality and Preference, 38. pp. 83-91. Abstract Individual variation in taste perception has long been investigated, particular in relation to PROP taster status (PTS). Recently, a new marker has been identified, Thermal Taster Status (TTS), whereby individuals are categorised as thermal tasters (TTs) or thermal non-tasters (TnTs) based on their ability to perceive taste solely from temperature stimulation. The aim of this study was to investigate the incidence of thermal tasters and relative effects of PTS and TTS on oronasal sensitivity across the whole perceptual range. Both detection thresholds (ASTM E679) and intensity measures at suprathreshold level (rated on gLMS) for stimuli from a range of modalities were determined from up to 124 subjects pre-screened for their PTS and TTS. No significant differences were found within either PTS or TTS groups at detection threshold level, with one exception; TTs has a lower threshold for sucrose (p<0.05). At supra-threshold level, PROP supertasters (pSTs) and medium tasters (pMTs) rated stimuli higher than non-tasters, and a consistent trend was observed that TTs rated stimuli higher than TnTs, although only ratings for temperature (warm and cold) reached significance. Global analyses applied across each modality, showed that in general TTs rated gustatory and trigeminal modalities significantly higher than TnTs, whilst this was not the case for olfactory stimuli, indicating that the mechanism for increased perception for TTs may be located in the oral cavity. PTS and TTS were shown to be independent phenotypes, but interestingly, ANOVA revealed significant interactions between TTS and PTS across the three modalities. Most notably, within pMTs, TTs rated stimuli intensity higher than TnTs, while the opposite trend was observed for pSTs. The intensity advantage gained by thermal tasters appears to be more apparent for pMTs than the already highly sensitive pSTs.

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Section: Thermal Stimulation Of Tastementioning

confidence: 99%

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Yang

Hollowood²,

Hort

2014

Food Quality and Preference

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“…'New' taste qualities and the chemical sense Besides bitter, sweet, umami, sour, and salty, several new taste qualities have been identified, such as the taste of minerals, which may arise from the TRPV1 (transient receptor potential cation channel subfamily V member 1) receptor [79,80] or the taste of calcium, arising from a heterodimer of T1R3 and the calcium-sensing receptor [81]. Humans also perceive chemicals such as menthol (cool) or capsaicin (chili hot).…”

Section: Differences In Umami Sour and Salty Taste Detectionmentioning

confidence: 99%

Heritable differences in chemosensory ability among humans

Newcomb

Xia

Reed

2012

Flavour

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The combined senses of taste, smell and the common chemical sense merge to form what we call 'flavor.' People show marked differences in their ability to detect many flavors, and in this paper, we review the role of genetics underlying these differences in perception. Most of the genes identified to date encode receptors responsible for detecting tastes or odorants. We list these genes and describe their characteristics, beginning with the best-studied case, that of differences in phenylthiocarbamide (PTC) detection, encoded by variants of the bitter taste receptor gene TAS2R38. We then outline examples of genes involved in differences in sweet and umami taste, and discuss what is known about other taste qualities, including sour and salty, fat (termed pinguis), calcium, and the 'burn' of peppers. Although the repertoire of receptors involved in taste perception is relatively small, with 25 bitter and only a few sweet and umami receptors, the number of odorant receptors is much larger, with about 400 functional receptors and another 600 potential odorant receptors predicted to be non-functional. Despite this, to date, there are only a few cases of odorant receptor variants that encode differences in the perception of odors: receptors for androstenone (musky), isovaleric acid (cheesy), cis-3-hexen-1-ol (grassy), and the urinary metabolites of asparagus. A genome-wide study also implicates genes other than olfactory receptors for some individual differences in perception. Although there are only a small number of examples reported to date, there may be many more genetic variants in odor and taste genes yet to be discovered.Keywords: Flavor, Genetics, Evolution, Taste, Odor, Receptor, Polymorphism Review Why we differ in taste perceptionHumans use several kinds of information to decide what to eat, and the combination of experience and sensory evaluation helps us to choose whether to consume a particular food. If the sight, smell, and taste of the food are acceptable, and we see others enjoying it, we finish chewing and swallow it. Several senses combine to create the idea of food flavor in the brain. For example, a raw chili pepper has a crisp texture, an odor, a bitter and sour taste, and a chemesthetic 'burn.' Each of these sensory modalities is associated with a particular group of receptors: at least three subtypes of somatosensory receptors (touch, pain, and temperature), human odor receptors, which respond either singly or in combination; [1,2], at least five types of taste receptors (bitter, sour, sweet, salty, and umami (the savory experience associated with monosodium glutamate [3])), and several families of other receptors tuned to the irritating chemicals in foods, especially of herbs and spices (for example, eugenol found in cloves [4] or allicin found in garlic [5]). The information from all these receptors are transmitted to the brain, where it is processed and integrated [6]. Experience is a potent modifier of chemosensory perception, and persistent exposure to an odorant is enough to change...

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“…However, the role of TRPM5 is by no means restricted to the sensing of sweet, bitter, and umami taste. It is suggested that the sensory attributes of complex-tasting divalent salts are also mediated by TRPM5 and TRPV1 channels (42). TRPM5 is also essential for fat taste (23) and for linoleic acid-induced CCK secretion from the enteroendocrine cell line STC-1 (44).…”

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confidence: 99%

TRPM5-dependent amiloride- and benzamil-insensitive NaCl chorda tympani taste nerve response

Ren

Rhyu

Phan

et al. 2013

American Journal of Physiology-Gastrointestinal and Liver Physi

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Ren Z, Rhyu M, Phan TT, Mummalaneni S, Murthy KS, Grider JR, DeSimone JA, Lyall V. TRPM5-dependent amilorideand benzamil-insensitive NaCl chorda tympani taste nerve response. Am J Physiol Gastrointest Liver Physiol 305: G106 -G117, 2013. First published May 2, 2013; doi:10.1152/ajpgi.00053.2013.-Transient receptor potential (TRP) subfamily M member 5 (TRPM5) cation channel is involved in sensing sweet, bitter, umami, and fat taste stimuli, complex-tasting divalent salts, and temperature-induced changes in sweet taste. To investigate if the amiloride-and benzamil (Bz)-insensitive NaCl chorda tympani (CT) taste nerve response is also regulated in part by TRPM5, CT responses to 100 mM NaCl ϩ 5 M Bz (NaCl ϩ Bz) were monitored in Sprague-Dawley rats, wild-type (WT) mice, and TRP vanilloid subfamily member 1 (TRPV1) and TRPM5 knockout (KO) mice in the presence of resiniferatoxin (RTX), a TRPV1 agonist. In rats, NaCl ϩ Bz ϩ RTX CT responses were also monitored in the presence of triphenylphosphine oxide, a specific TRPM5 blocker, and capsazepine and N-(3-methoxyphenyl)-4-chlorocinnamid (SB-366791), specific TRPV1 blockers. In rats and WT mice, RTX produced biphasic effects on the NaCl ϩ Bz CT response, enhancing the response at 0.5-1 M and inhibiting it at Ͼ1 M. The NaCl ϩ Bz ϩ SB-366791 CT response in rats and WT mice and the NaCl ϩ Bz CT response in TRPV1 KO mice were inhibited to baseline level and were RTX-insensitive. In rats, blocking TRPV1 by capsazepine or TRPM5 by triphenylphosphine oxide inhibited the tonic NaCl ϩ Bz CT response and shifted the relationship between RTX concentration and the magnitude of the tonic CT response to higher RTX concentrations. TRPM5 KO mice elicited no constitutive NaCl ϩ Bz tonic CT response. The relationship between RTX concentration and the magnitude of the tonic NaCl ϩ Bz CT response was significantly attenuated and shifted to higher RTX concentrations. The results suggest that pharmacological or genetic alteration of TRPM5 activity modulates the Bz-insensitive NaCl CT response and its modulation by TRPV1 agonists. triphenylphosphine oxide; resiniferatoxin; capsazepine; SB-366791; TRPV1 APPETITIVE AND AVERSIVE NEURAL and behavioral responses to NaCl are most likely transduced by a variety of mechanisms (35). Several studies suggest that in the anterior tongue Na ϩ from a Na ϩ salt taste stimulus enters a subset of taste bud cells by at least two types of cation channels located in taste cell apical membranes. One channel type is the Na ϩ -specific epithelial Na ϩ channel (ENaC), in which Na ϩ transport is inhibited by amiloride and benzamil (Bz) (1, 3, 8). The second involves Na ϩ transport through a putative transient receptor potential (TRP) vanilloid subfamily member 1 (TRPV1t)-nonspecific cation channel (26,27). The TRPV1t channel is insensitive to amiloride and Bz, permeable to Na ϩ , K ϩ , NH 4 ϩ , and Ca 2ϩ , and contributes to cell depolarization (31). These conclusions are supported by the observations that the phasic (transient) and tonic (steady-state) components of ...

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Sensory Attributes of Complex Tasting Divalent Salts Are Mediated by TRPM5 and TRPV1 Channels

Cited by 48 publications

References 49 publications

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Heritable differences in chemosensory ability among humans

TRPM5-dependent amiloride- and benzamil-insensitive NaCl chorda tympani taste nerve response

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