Ohta Hiroto, Takebe Youhei, Murakami Yuka, Takahama Yusei, Morimura Shigeru
a Graduate School of Science and Technology , Kumamoto University , Kumamoto , Japan.
Biosci Biotechnol Biochem. 2017 May;81(5):1002-1006. doi: 10.1080/09168451.2016.1274640. Epub 2017 Jan 13.
The aromatic amines tyramine and β-phenylethylamine are abundant in fermented foods. Recently, a family of human trace amine-associated receptors (hTAARs) was discovered that responds to these compounds. This study examined the expression of hTAAR genes in five human organs. Among them, the stomach expressed hTAAR1 and hTAAR9. Interestingly, more hTAAR1 was expressed in the pylorus than in the other stomach regions. The CRE-SEAP reporter assay revealed that only hTAAR1 functioned as a G-coupled receptor in response to tyramine and β-phenylethylamine stimulation. The β-phenylethylamine-mediated hTAAR1 activity could be potentiated using 3-isobutyl-1-methylxanthine. These data suggest that tyramine and β-phenylethylamine in fermented foods act at hTAAR1 as agonists in the pylorus of stomach.
芳香胺酪胺和β-苯乙胺在发酵食品中含量丰富。最近，发现了一类对这些化合物有反应的人类微量胺相关受体（hTAARs）。本研究检测了hTAAR基因在五种人体器官中的表达。其中，胃表达hTAAR1和hTAAR9。有趣的是，幽门中表达的hTAAR1比胃的其他区域更多。CRE-SEAP报告基因检测显示，只有hTAAR1在酪胺和β-苯乙胺刺激下作为G偶联受体发挥作用。使用3-异丁基-1-甲基黄嘌呤可增强β-苯乙胺介导的hTAAR1活性。这些数据表明，发酵食品中的酪胺和β-苯乙胺在胃幽门中作为激动剂作用于hTAAR1。
