Gilbertson Timothy A, Boughter John D
Department of Biology, Utah State University, Logan 84322-5305, USA.
Neuroreport. 2003 May 23;14(7):905-11. doi: 10.1097/01.wnr.0000074346.81633.76.
Taste receptors cells sample the chemical composition of ingested material in order to provide the initial sensory information to facilitate decisions regarding its eventual acceptance or rejection. Ion channels, ionotropic and metabotropic receptors have been implicated in the initial events of transduction but until recently their identification has proven difficult. Recent advances in the identification and functional characterization of mammalian taste receptors has greatly increased our understanding of the pathways for the transduction of taste stimuli. This basic information will be critical to answer longstanding questions regarding the coding of taste information and may help elucidate the role of the taste system in the control of food intake.
味觉受体细胞对摄入物质的化学成分进行采样，以便提供初始感官信息，以促进有关其最终接受或拒绝的决策。离子通道、离子型和代谢型受体参与了转导的初始事件，但直到最近，它们的鉴定一直很困难。哺乳动物味觉受体的鉴定和功能表征方面的最新进展极大地增进了我们对味觉刺激转导途径的理解。这些基本信息对于回答有关味觉信息编码的长期问题至关重要，并且可能有助于阐明味觉系统在食物摄入控制中的作用。
