Taste sensitivity

Senior researcher,

Bogomoletz Institute of Physiology,

Dr. Tetiana Drevytska

Reception vs perception

1. sweet

2. salty

3. sour

4. bitter

5. umami or savory

Polycystic kidney

disease 2-like 1

protein

also known as

Transient receptor

potential polycystic

3 (TRPP3) –

cation-selective ion

channels that are

permeable to calcium

PKD2L1

Taste receptors

• TAS1R (3 types): sweet and umami (ligands – sugars and glutamate)

• TAS2R (50 types): bitter (ligands – alkaloids and polyphenols)

• PKD2L1: sour (H+ activated Ca2+ channel)

• ENaC: salty ( Na+ channel)

• GPR40, GPR120, GPR119: fatty acids

• mGluR1 and mGluR4: umami (glutamate)

Extracellular recording system to trap adenosine triphosphate (ATP) released from a taste bud cell of α-gustducin–green fluorescence

protein (Gust-GFP) mice

Murata Y et al. J Neurophysiol 2010;104:896-901

©2010 by American Physiological Society

UMAMI RECEPTOR ACTIVATION INCREASES

DUODENAL BICARBONATE SECRETION …Wang JH, Inoue T, Higashiyama M, Guth PH, Engel E, Kaunitz JD, Akiba Y.

J Pharmacol Exp Ther. 2011 Nov;339(2):464-73.