味覚受容機構における分子生物学的急展開  [in Japanese] Molecular Biological Progress in Receptors and Transduction Mechanisms in Taste  [in Japanese]

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Author(s)

    • 勝川 秀夫 KATSUKAWA HIDEO
    • 朝日大学歯学部口腔機能修復学講座口腔生理学分野 Department of Oral Physiology, Division of Oral Functional Science and Rehabilitation, Asahi University School of Dentistry
    • 硲 哲崇 SAKO NORITAKA
    • 朝日大学歯学部口腔機能修復学講座口腔生理学分野 Department of Oral Physiology, Division of Oral Functional Science and Rehabilitation, Asahi University School of Dentistry
    • 杉村 忠敬 SUGIMURA TADATAKA
    • 朝日大学歯学部口腔機能修復学講座口腔生理学分野 Department of Oral Physiology, Division of Oral Functional Science and Rehabilitation, Asahi University School of Dentistry

Abstract

食物の味は塩味,酸味,甘味,苦味,うま味の単独あるいはそれらの組み合わせとして表現される.近年,ゲノム科学や分子生物学的技術の急速な進展によって塩味,酸味の受容に関与するイオンチャネル型受容体と甘味,苦味,うま味の受容に関与するGタンパク質共役受容体(GPCR)やその下流にある細胞内シグナリング分子群が次々と同定されてきている.これにより,味物質が味細胞によって受容され,味覚神経にインパルスが発生するまでのしくみがほぼわかってきた.本総説では,味覚受容機構の最近の進歩と今後の課題について概説する.

Taste stimuli that activate taste receptor cells have been categorized into five basic taste modalities: salty, sour, sweet, bitter, and umami. Recent progress in genome science and molecular biology has identified G-protein-coupled receptors and intracellular signaling molecules for the transduction of sweet, bitter and umami tastes, and ion channels for the transduction of salty and sour tastes. Here, we review our current knowledge about taste transduction mechanisms along with the newly emerging information regarding the receptor and signaling molecules.

Journal

  • The journal of Gifu Dental Society

    The journal of Gifu Dental Society 30, 172-182, 2004-11-20

    Asahi University

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Codes

  • NII Article ID (NAID)
    110004689644
  • NII NACSIS-CAT ID (NCID)
    AN00053070
  • Text Lang
    JPN
  • Article Type
    REV
  • ISSN
    03850072
  • Data Source
    CJP  NII-ELS 
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