利用生物传感器检测味觉刺激期间味蕾中血清素的释放。
Using biosensors to detect the release of serotonin from taste buds during taste stimulation.
作者信息
Huang Y J, Maruyama Y, Lu K S, Pereira E, Plonsky I, Baur J E, Wu D, Roper S D
机构信息
Department of Physiology and Biophysics, University of Miami School of Medicine, Miami, FL 33136, USA.
出版信息
Arch Ital Biol. 2005 May;143(2):87-96.
Abstract
CHO cells transfected with high-affinity 5HT receptors were used to detect and identify the release of serotonin from taste buds. Taste cells release 5HT when depolarized or when stimulated with bitter, sweet, or sour tastants. Sour- and depolarization-evoked release of 5HT from taste buds is triggered by Ca2+ influx from the extracellular fluid. In contrast, bitter- and sweet-evoked release of 5HT is triggered by Ca2+ derived from intracellular stores.
摘要
用转染了高亲和力5-羟色胺（5HT）受体的中国仓鼠卵巢（CHO）细胞来检测和识别味蕾中5-羟色胺的释放。当味觉细胞去极化时，或者用苦味、甜味或酸味剂刺激时，会释放5-羟色胺。味蕾中由酸味和去极化引起的5-羟色胺释放是由细胞外液中的钙离子内流触发的。相比之下，由苦味和甜味引起的5-羟色胺释放是由细胞内储存的钙离子触发的。
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