Elucidation of channel synapse-mediated neurotransmission of tastes

2022 Fiscal Year Final Research Report

• Project/Area Number: 19H03819
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 57010:Oral biological science-related
• Research Institution: Kyoto Prefectural University of Medicine
• Principal Investigator: Taruno Akiyuki 京都府立医科大学, 医学(系)研究科(研究院), 教授 (20706824)
• Co-Investigator(Kenkyū-buntansha): 岩槻 健 東京農業大学, 応用生物科学部, 教授 (50332375) ; 城戸 瑞穂 佐賀大学, 医学部, 教授 (60253457) ; 山本 正道 国立研究開発法人国立循環器病研究センター, 研究所, 特任部長 (70423150)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: 味覚 / シナプス / 神経伝達 / ATP / イオンチャネル / CALHM / ミトコンドリア

Outline of Final Research Achievements

In taste buds, taste receptor cells for sweetness, bitterness, and umami are classified as type II taste cells. When taste substances bind to taste receptors, adenosine triphosphate (ATP) is released as a neurotransmitter, transmitting taste information to gustatory nerves. In previous research, the lead researcher discovered that the heteromeric CALHM1/3 channel formed by CALHM1 and CALHM3 is the pathway for neurotransmitter release, and named this unique chemical synaptic machinery as "channel synapse". In this study, we were able to deepen our understanding of channel synapses through elucidating the structure of channel synapses, the structural basis of CALHM1/3 channel activity, the role of channel synapses in salt taste perception, and the distribution of channel synapses outside the oral cavity.

Free Research Field

生理学

Academic Significance and Societal Importance of the Research Achievements

本研究では塩の美味しさを司る塩味受容の細胞分子メカニズムを解明した。塩の過剰摂取は高血圧のリスク因子であり、全世界で減塩が推奨されている。今後、科学的な知見に基づいた減塩食品の開発研究が加速すると期待できる。