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膜结合钙在青蛙味觉感受中的作用。

Role of membrane-bound calcium in taste reception of the frog.

作者信息

Kamo N, Kashiwagura T, Kobatake Y, Kurihara K

出版信息

J Physiol. 1978 Sep;282:115-29. doi: 10.1113/jphysiol.1978.sp012452.

DOI:10.1113/jphysiol.1978.sp012452
PMID:31457
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1282728/
Abstract
  1. The frog gustatory responses to various salt stimuli and distilled water were greatly enhanced after the tongue was treated with an alkaline solution containing salts of low concentration. The incubation of the alkali-treated tongue in solution of pH 6.0 containing Ca2+ restored reversibly the behaviour of the gustatory receptor to that before the treatment, while Mg2+ had no ability to do this. 2. The responses to salt stimuli and distilled water were greatly decreased after the tongue was incubated in solutions of pH 5.3 containing Ca2+. 3. On piece of tongue incubated in a solution of pH 5.3 containing 45Ca released a larger amount of 45Ca by the alkali treatment than another piece incubated in pH 7.0. It was concluded that removal of Ca2+ from the gustatory receptor membrane by the alkali treatment led to enhancement of the responses and binding of extra Ca2+ to the membrane by the incubation in acidic CaCl2 solution led to suppression of the responses. We emphasized that a conformational change of the receptor domains plays an important role in the transduction process of the gustatory response.
摘要
  1. 在用含低浓度盐的碱性溶液处理舌头后,青蛙对各种盐刺激和蒸馏水的味觉反应大大增强。将经碱处理的舌头置于含Ca2+的pH 6.0溶液中孵育,可使味觉感受器的行为可逆地恢复到处理前的状态,而Mg2+无此能力。2. 将舌头置于含Ca2+的pH 5.3溶液中孵育后,对盐刺激和蒸馏水的反应大大降低。3. 在含45Ca的pH 5.3溶液中孵育的一块舌头,经碱处理后比在pH 7.0溶液中孵育的另一块舌头释放出更多的45Ca。得出的结论是,碱处理使味觉感受器膜中的Ca2+去除导致反应增强,而在酸性CaCl2溶液中孵育使额外的Ca2+与膜结合导致反应受到抑制。我们强调,受体结构域的构象变化在味觉反应的转导过程中起重要作用。

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本文引用的文献

1
THE RECEPTOR POTENTIAL OF THE TASTE CELL OF THE RAT.大鼠味觉细胞的感受器电位
J Gen Physiol. 1964 Jan;47(3):479-86. doi: 10.1085/jgp.47.3.479.
2
A theory of taste stimulation.一种味觉刺激理论。
J Gen Physiol. 1954 Nov 20;38(2):133-9. doi: 10.1085/jgp.38.2.133.
3
Membrane phenomena.膜现象
Annu Rev Physiol. 1968;30:15-72. doi: 10.1146/annurev.ph.30.030168.000311.
4
Pysicochemical studies of taste reception. V. Suppressive effect of salts on sugar response of the frog.
Biochim Biophys Acta. 1976 Jul 15;436(4):856-62. doi: 10.1016/0005-2736(76)90412-0.
5
Physicochemical studies of taste reception. III. Interpretation of the water response in taste reception.味觉感受的物理化学研究。III. 味觉感受中对水反应的解释。
Biochim Biophys Acta. 1976 Jul 15;436(4):843-55. doi: 10.1016/0005-2736(76)90411-9.
6
Enhancement of salt responses in frog gustatory nerve by removal of Ca2+ from the receptor membrane treated with 1-anilinonaphthalene-8-sulfonate.
J Membr Biol. 1977 Jul 14;35(3):205-17. doi: 10.1007/BF01869950.
7
Phasic and tonic components of gustatory response in the frog.
Am J Physiol. 1976 Oct;231(4):1097-104. doi: 10.1152/ajplegacy.1976.231.4.1097.