Finger Thomas E, Barlow Linda A
Dept. Cell & Developmental Biology, Univ. Colorado School of Medicine, Anschutz Medical Campus, MS 8108, Room L18-11118, RC-1, 12801 E. 17th Ave., Aurora CO 80045.
Curr Opin Physiol. 2021 Apr;20:146-153. doi: 10.1016/j.cophys.2021.01.003. Epub 2021 Jan 12.
Taste buds are the sensory end organs for gustation, mediating sensations of salty, sour, bitter, sweet and umami as well as other possible modalities, e.g. fat and kokumi. Understanding of the structure and function of these sensory organs has increased greatly in the last decades with advances in ultrastructural methods, molecular genetics, and in vitro models. This review will focus on the cellular constituents of taste buds, and molecular regulation of taste bud cell renewal and differentiation.
味蕾是味觉的感觉终末器官，介导咸、酸、苦、甜、鲜味以及其他可能的味觉模式，如脂肪味和醇厚味。在过去几十年里，随着超微结构方法、分子遗传学和体外模型的发展，对这些感觉器官的结构和功能的了解有了很大的增加。本综述将聚焦于味蕾的细胞成分，以及味蕾细胞更新和分化的分子调控。
