Screening of novel ion channels for sour and salty taste

2015 Fiscal Year Final Research Report

• Project/Area Number: 26660108
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Food science
• 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)
• Project Period (FY): 2014-04-01 – 2016-03-31
• 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.

Free Research Field

食品科学