2015 Fiscal Year Final Research Report
Screening of novel ion channels for sour and salty taste
Project/Area Number |
26660108
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Research Category |
Grant-in-Aid for Challenging Exploratory Research
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Allocation Type | Multi-year Fund |
Research Field |
Food science
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Research Institution | The University of Tokyo |
Principal Investigator |
ISHIMARU YOSHIRO 東京大学, 農学生命科学研究科, 特任准教授 (10451840)
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Project Period (FY) |
2014-04-01 – 2016-03-31
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Keywords | 味覚受容体 / イオンチャネル / 遺伝子発現解析 / RNA-Seq法 / in situ hybridization法 |
Outline of Final Research Achievements |
We carried out screening of novel ion channels for salty taste using RNA-Seq method and the transcription factor Skn-1-deficient mice. As a result, we found that gene X is specifically expressed in taste receptor cells of circumavallate and foliate papillae. Electrophysiological analysis using HEK293T cells revealed that X forms a chloride channel. Finally, X-decifient mice showed reduced glossopharyngeal nerve and aversive lick responses to high concentration (>100 mM) of NaCl. Taken together, these results demonstrate that gene X may be involved in the detection of chloride anion in food.
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Free Research Field |
食品科学
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