哺乳动物味觉感受机制研究进展
Progress in the Mechanisms of Mammalian Taste
王兴亚 1庞广昌1
作者信息
- 1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134
- 折叠
摘要
味觉系统对于食品风味、营养和毒害的“主动认知”对保证哺乳动物生存具有积极意义.哺乳动物具有甜、鲜、苦、咸、酸五类基本味觉.近年来,随着微电子技术及分子生物学等学科的快速发展,人类对味觉系统的研究取得了较大的进展.呈味分子与味觉感受器上的受体结合后,引起味觉细胞去极化和神经递质的释放,神经纤维接收递质并将产生的神经信号传达到脑的味觉感受区,完成味觉识别过程.本文对味觉系统中味觉感受器的组成、味觉受体介导的信号途径以及味觉信息的神经传导过程进行了系统的论述.
Abstract
The "active perception" of mammalian taste system for food flavor,nutrition and poison has a positive significance to guarantee their survival.Mammals have five basic tastes,such as sweet,fresh,bitter,salty and sour.Recent researches have made great progress on human taste system along with the rapid development of microelectronics,molecular biology and other subjects.Tastant binding with gustatory receptor causes cell depolarization and release of neurotransmitters,which are accepted by nerve fibers to generate nerve signals.The signals are conveyed to the area of taste perception in brain and then taste recognition process is completed.In this paper,the progress of the composition of taste receptors,taste receptor mediated signaling pathways and gustatory information as well as the nerve conduction are briefly reviewed.
关键词
味觉/细胞学基础/味觉受体/信号传导Key words
taste/cytological basis/taste receptor/signal transduction引用本文复制引用
基金项目
国家自然科学基金(31371773)
国家科技攻关(2012BAD29B07)
出版年
2014
NETL
NSTL
维普
万方数据