The Taste of Carbonation

被引：268

作者：

Chandrashekar, Jayaram ^{[1
,2
,3
]}

Yarmolinsky, David ^{[1
,2
,3
]}

von Buchholtz, Lars ^{[4
]}

Oka, Yuki ^{[1
,2
,3
]}

Sly, William ^{[5
]}

Ryba, Nicholas J. P. ^{[4
]}

Zuker, Charles S. ^{[1
,2
,3
]}

机构：

[1] Univ Calif San Diego, Howard Hughes Med Inst, La Jolla, CA 92093 USA

[2] Univ Calif San Diego, Dept Neurobiol, La Jolla, CA 92093 USA

[3] Univ Calif San Diego, Dept Neurosci, La Jolla, CA 92093 USA

[4] NIDCR, Bethesda, MD 20892 USA

[5] St Louis Univ, Sch Med, Dept Biochem & Mol Biol, St Louis, MO 63104 USA

来源：

SCIENCE | 2009年 / 326卷 / 5951期

关键词：

CARBONIC-ANHYDRASE; MAMMALIAN SWEET; RECEPTOR-CELLS; ORAL SENSATION; BITTER TASTE; UMAMI TASTE; FAMILY; RAT; ACETAZOLAMIDE; DROSOPHILA;

D O I：

10.1126/science.1174601

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Carbonated beverages are commonly available and immensely popular, but little is known about the cellular and molecular mechanisms underlying the perception of carbonation in the mouth. In mammals, carbonation elicits both somatosensory and chemosensory responses, including activation of taste neurons. We have identified the cellular and molecular substrates for the taste of carbonation. By targeted genetic ablation and the silencing of synapses in defined populations of taste receptor cells, we demonstrated that the sour-sensing cells act as the taste sensors for carbonation, and showed that carbonic anhydrase 4, a glycosylphosphatidylinositol-anchored enzyme, functions as the principal CO2 taste sensor. Together, these studies reveal the basis of the taste of carbonation as well as the contribution of taste cells in the orosensory response to CO2.

引用

页码：443 / 445

页数：3

共 38 条

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