The taste transduction channel TRPM5 is a locus for bitter‐sweet taste interactions

Talavera, Karel; Yasumatsu, Keiko; Yoshida, Ryusuke; Margolskee, Robert F.; Voets, Thomas; Ninomiya, Yuzo; Nilius, Bernd

doi:10.1096/fj.07-9591com

Cited by 78 publications

(61 citation statements)

References 52 publications

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“…In contrast, Suc produced a feeble excitatory response when presented alone (Fig.3), but caused nonreciprocal inhibition of the excitatory responses of GRNs to the other plant chemicals (Figs4-6). One possible explanation for this latter case of non-reciprocal inhibition is that Suc directly antagonized the signaling pathways for AA, Glu and Ino (see Talavera et al, 2008).…”

Section: Mixture Suppression In the Peripheral Taste Systemmentioning

confidence: 99%

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Cocco

Glendinning

2012

Journal of Experimental Biology

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SUMMARY Manduca sexta caterpillars are unusual because they exhibit strong peripheral gustatory responses to sugars, but nevertheless fail to show immediate appetitive responses to them. We hypothesized that the primary function of the peripheral gustatory response to sugars is to mask the taste of noxious compounds, which abound in host plants of M. sexta. We compared 10 s biting responses to water with those to mixtures of a noxious compound [caffeine (Caf) or aristolochic acid (AA)] and various combinations of sugars [i.e. sucrose (Suc), glucose (Glu), inositol (Ino), Suc+Glu, Suc+Ino or Glu+Ino]. The biting assays indicated that the aversive taste of AA was completely masked by Suc+Ino, and partially masked by Suc+Glu, Glu+Ino and Suc, whereas that of Caf was completely masked by Suc+Ino and Suc+Glu, and partially masked by Glu+Ino, Suc and Ino. To examine the contribution of the peripheral taste system to the masking phenomenon, we recorded responses of the maxillary gustatory sensilla to each stimulus mixture. The sugars differed greatly in their capacity to suppress peripheral gustatory responses to AA and Caf: Suc+Ino and Suc+Glu produced the greatest suppression, and Glu and Ino the least. Further, the extent to which each sugar stimulus suppressed the peripheral gustatory responses to AA reliably predicted the extent to which it masked the taste of AA in biting assays; no such predictive relationship was observed for the sugar/Caf mixtures. We conclude that some, but not all, sugars act on both peripheral and central elements of the gustatory system to mask the taste of noxious compounds.

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Section: Mixture Suppression In the Peripheral Taste Systemmentioning

confidence: 99%

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Cocco

Glendinning

2012

Journal of Experimental Biology

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“…The similarities in sweet and bitter transduction have lead to considerable research regarding interactions between the two tastes; for review, see Margolskee (2002). Recent research has focussed on specific taste receptor cells and their role in sweet and bitter taste interactions, indicating peripheral gustatory integration (Talavera et al 2008).…”

Section: Introductionmentioning

confidence: 99%

The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer

et al. 2011

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Beer is a complex beverage. Beer flavour is a multisensory experience in which, in addition to aroma volatiles, CO 2 , ethanol, bitterness (hop acids) and sweetness all contribute. To investigate the interactions between these fundamental components, a model beer system was developed using representative ingredients. Samples, selected according to a D-optimal design, were assessed by sensory profiling techniques by a trained panel. Predictive polynomial models generated from mean panel data described variations in the attributes as a function of design factors. Results show that CO 2 significantly impacted on all discriminating attributes, including suppression of sweetness and modification of bitterness. A number of complex interactions with design factors showed the effects of CO 2 to be dependent upon component concentration and level of carbonation. CO 2 interacted with hop acids to increase carbonation and tingly perception, which increased linearly with hop acid addition but only at low levels of CO 2 . Ethanol was the main driver of warming perception and complexity. In agreement with other studies, ethanol enhanced sweet perception and also formed some complex interactions with hop acids and CO 2 to modify various attributes, illustrating its ability to interact with both gustatory and trigeminal stimuli. Whether the mechanisms behind these interactions originate at the gustatory periphery or at higher centres in the brain is an area for further investigation. This study provides an in-depth assessment of important flavour components in beer and advances the limited data available on the effects of CO 2 on sensory perception using a commonly carbonated beverage.

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“…The block of TRPM5 by quinine predicts that co-delivery of quinine with an agonist of the sweet receptors, which also act upstream of TRPM5, will blunt the sweet response. This is indeed what is observed, leading to the conclusion that TRPM5 is a locus for interaction between sweet and bitter tastes (Talavera et al 2008). In a directed high-throughput screen for specific blockers of TRPM5, the chemical triphenylphosphine oxide, TPPO, was identified (Palmer et al 2010).…”

Section: Pharmacologymentioning

confidence: 56%

Trpm5

Liman¹

2014

Handbook of Experimental Pharmacology

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TRPM5 is a Ca(2+)-activated cation channel that mediates signaling in taste and other chemosensory cells. Within taste cells, TRPM5 is the final element in a signaling cascade that starts with the activation of G protein-coupled receptors by bitter, sweet, or umami taste molecules and that requires the enzyme PLCβ2. PLCβ2 breaks down PIP2 into DAG and IP3, and the ensuing release of Ca(2+) from intracellular stores activates TRPM5. Since its initial discovery in the taste system, TRPM5 has been found to be distributed in sparse chemosensory cells located throughout the digestive track, in the respiratory system, and in the olfactory system. It is also found in pancreatic islets, where it contributes to insulin secretion. This review highlights recent work on the mechanisms of the activation of the TRPM5 channel and its regulation by voltage, phosphoinositides, temperature, and pH. The distribution of the channel in the body and its functional contribution to various sensory and nonsensory processes are discussed.

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The taste transduction channel TRPM5 is a locus for bitter‐sweet taste interactions

Cited by 78 publications

References 52 publications

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer

Trpm5

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