Molecular mechanisms underlying the differentiation of bitter taste cells

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K05888
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Takasaki University of Health and Welfare (2021-2022); Tokyo Institute of Technology (2020)
• Principal Investigator: Ohmoto Makoto 高崎健康福祉大学, 健康福祉学部, 講師 (30447362)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: 味覚 / 味細胞 / 細胞分化

Outline of Final Research Achievements

The sense of taste occurs when chemical substances in food are detected by taste cells in the taste buds. The five basic tastes (sweet, umami, bitter, sour, and salty) are each detected by different taste cells. To elucidate the molecular mechanism underlying the diversity of taste cells, we searched for the transcription factors that are expressed in specific taste cells and found that Eya1 is specifically expressed in bitter taste cells. To further investigate the role of Eya1 in taste buds, we created mice that lacked Eya1 in their taste buds. In these mice, we observed a reduction in the signal frequency of bitter taste receptors in the taste buds, indicating that Eya1 plays a role in the differentiation of bitter taste cells.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

味細胞は1-3週間の寿命を持ち、口腔内では、上皮系の細胞系譜に属する幹細胞から絶えず新たな味細胞が供給され続けている。常に様々な味を感じることができるのは、種々の味細胞が一定の割合で存在しているためである。こうした味覚の恒常性を解明するためには、種々の味細胞がどのように産生され、それぞれの機能を持った味細胞に分化していくのかを理解する必要があり、本研究の成果は、味覚の恒常性を維持するための機構の解明やさらには味覚障害の発症機構の解明へと繋がることが期待される。