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阿尔茨海默病小鼠模型味蕾中的磷酸化tau蛋白

Phosphorylated Tau in the Taste Buds of Alzheimer's Disease Mouse Models.

作者信息

Kim Hyun Ji, Kim Bo Hye, Kim Dong Kyu, Kim Hanbin, Choi Sang-Hyun, Kim Dong-Hoon, Choi Myunghwan, Mook-Jung Inhee, Jeong Yong Taek, Kwon Obin

机构信息

BK21 Graduate Program, Department of Biomedical Sciences, Korea University College of Medicine, Seoul 02841, Korea.

Department of Pharmacology, Korea University College of Medicine, Seoul 02841, Korea.

出版信息

Exp Neurobiol. 2024 Aug 31;33(4):202-214. doi: 10.5607/en24004.

DOI:10.5607/en24004
PMID:39266476
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11411091/
Abstract

Numerous systemic diseases manifest with oral symptoms and signs. The molecular diagnosis of Alzheimer's disease (AD), the most prevalent neurodegenerative disease worldwide, currently relies on invasive or expensive methods, emphasizing the imperative for easily accessible biomarkers. In this study, we explored the expression patterns of key proteins implicated in AD pathophysiology within the taste buds of mice. We detected the expression of amyloid precursor protein (APP) and tau protein in the taste buds of normal C57BL/6 mice. Phosphorylated tau was predominantly found in type II and III taste cells, while APP was located in type I taste cells. Remarkably, we observed significantly stronger immunoreactivity to phosphorylated tau in the taste buds of aged AD mouse models compared to age-matched controls. These findings underscore the oral expression of biomarkers associated with AD, highlighting the diagnostic potential of the oral cavity for neurodegenerative diseases.

摘要

许多全身性疾病会表现出口腔症状和体征。阿尔茨海默病（AD）是全球最常见的神经退行性疾病，其分子诊断目前依赖于侵入性或昂贵的方法，这凸显了易于获取的生物标志物的必要性。在本研究中，我们探索了与AD病理生理学相关的关键蛋白在小鼠味蕾中的表达模式。我们检测了正常C57BL/6小鼠味蕾中淀粉样前体蛋白（APP）和tau蛋白的表达。磷酸化tau主要存在于II型和III型味觉细胞中，而APP位于I型味觉细胞中。值得注意的是，与年龄匹配的对照组相比，我们在老年AD小鼠模型的味蕾中观察到对磷酸化tau的免疫反应性明显更强。这些发现强调了与AD相关的生物标志物在口腔中的表达，突出了口腔在神经退行性疾病诊断方面的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/d0c83475845e/en-33-4-202-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/31d16729d107/en-33-4-202-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/905e764fd3f5/en-33-4-202-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/2576d40862c6/en-33-4-202-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/800399db1f9c/en-33-4-202-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/d0c83475845e/en-33-4-202-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/31d16729d107/en-33-4-202-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/905e764fd3f5/en-33-4-202-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/2576d40862c6/en-33-4-202-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/800399db1f9c/en-33-4-202-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a1d0/11411091/d0c83475845e/en-33-4-202-f5.jpg

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本文引用的文献

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Epithelial plasticity enhances regeneration of committed taste receptor cells following nerve injury.上皮细胞可塑性增强了神经损伤后定向味觉受体细胞的再生。
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