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首页> 外文期刊>Cellular & molecular biology letters. >HOW TASTE WORKS: CELLS, RECEPTORS AND GUSTATORY PERCEPTION
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HOW TASTE WORKS: CELLS, RECEPTORS AND GUSTATORY PERCEPTION

机译：口味工作原理：细胞，受体和听觉知觉

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摘要

The sensitivity of taste in mammals varies due to quantitative and qualitative differences in the structure of the taste perception organs. Gustatory perception is made possible by the peripheral chemosensory organs, i.e., the taste buds, which are distributed in the epithelium of the taste papillae of the palate, tongue, epiglottis, throat and larynx. Each taste bud consists of a community of similar to 100 cells that process and integrate taste information with metabolic needs. Mammalian taste buds are contained in circumvallate, fungiform and foliate papillae and react to sweet, salty, sour, bitter and umami stimuli. The sensitivity of the taste buds for individual taste stimuli varies extensively and depends on the type of papillae and the part of the oral cavity in which they are located. There are at least three different cell types found in mammalian taste buds: type I cells, receptor (type II) cells and presynaptic (type III) cells. This review focuses on the biophysiological mechanisms of action of the various taste stimuli in humans. Currently, the best-characterized proteins are the receptors (GPCR). In addition, the activation of bitter, sweet and umami tastes are relatively well known, but the activation of salty and sour tastes has yet to be clearly explained.
机译：哺乳动物对味觉的敏感性因味觉器官的结构在数量和质量上的差异而有所不同。周围的化学感觉器官，即味蕾，使味觉感知成为可能，味蕾分布在味觉乳头的上皮，舌，会厌，喉和喉中。每个味蕾都包含一个由大约100个细胞组成的社区，该社区处理和整合味觉信息与代谢需求。哺乳动物的味蕾包含在周缘的，真菌的和叶状的乳突中，对甜，咸，酸，苦和鲜味的刺激产生反应。味蕾对单个味觉刺激的敏感度差异很大，并取决于乳头的类型和它们所在的口腔部分。哺乳动物味蕾中至少发现三种不同的细胞类型：I型细胞，受体（II型）细胞和突触前（III型）细胞。这篇综述着重于人类各种味觉刺激的生物生理机制。当前，表征最充分的蛋白质是受体（GPCR）。此外，苦味，甜味和鲜味的活化作用是众所周知的，但是咸味和酸味的活化作用尚待明确解释。

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