摘要
Sour, the taste of acids, provides important sensory information to prevent the ingestion of unripe, spoiled, or fermented foods. In mammals, acids elicit disgust and pain by simultaneously activating taste and somatosensory neurons innervating the oral cavity. Early researchers detected electrical activity in taste nerves upon presenting acids to the tongue, establishing this as the bona fide sour taste. Recent studies have made significant contributions to our understanding of the mechanisms underlying acid sensing in the taste receptor cells at the periphery and the neural circuitry that convey this information to the brain. In this chapter, we discuss the characterization of sour taste receptor cells, the twists and turns eventually leading to the identification of Otopetrin1 (OTOP1) as the sour taste receptor, the pathway of sour taste signaling from the tongue to the brainstem, and other roles sour taste receptor cells play in the taste bud.
摘要译文
酸，酸的味道，提供了重要的感官信息，以防止摄入未成熟，变质或发酵食品。在哺乳动物中，酸通过同时激活口腔的味觉和体感神经元引起厌恶和疼痛。早期的研究人员在向舌头展示酸后发现了味觉神经中的电活动，并将其确定为真正的酸味。最近的研究对我们对周围味道受体细胞中酸感应的机制的理解做出了重大贡献，以及将该信息传达给大脑的神经回路。在本章中，我们讨论了酸味受体细胞的表征，曲折和转弯最终导致otopetrin1（otop1）作为酸味受体，从舌头到脑干的酸味信号传递的途径以及其他角色以及其他角色的途径，以及其他角色酸味受体细胞在味蕾中发挥作用。
Jin Zhang[1];Hojoon Lee[2];Lindsey J. Macpherson[3];Dr. R. Kyle Palmer[4];Dr. Guy Servant[5]. Mechanisms for the Sour Taste. The Pharmacology of Taste[M].DE: Springer, 2022: 229-245