Progress in taste transduction.docVIP

 PAGE \* MERGEFORMAT 15 Progress in taste transduction [Abstract] salt and acid directly through the top of the non-gated or chemically-gated ion channels in transduction. Saliva T2R/TRB bitter compounds activate the same type of body, this activation led to taste insulin activation of different polymers, activated α -flavor insulin also activated PDE, PDE hydrolysis of cAMP, cAMP levels decrease to cyclic nucleotides Inhibition of cation channels to inhibition, so that increased intracellular Ca2. The smell from the activated insulin released from the Gβ , γ subunit dimer to activate PLC, resulting IP3, resulting in the endoplasmic reticulum Ca2 from the Ca2 library released. An increase in intracellular Ca2 led to the release of neurotransmitter. Saliva in the L-glutamate and membrane mGluR4 combined, this combination led to the closure of non-specific cation channel, resulting in membrane hyperpolarization. [Keywords:] taste; sensory transduction Progress in study of taste transduction [Abstract] Salty and sour directly transduction by apical channels that are non-gated channel or chemically-gated channel. Bitter compounds in saliva activate particular T2R/TRB isoforms which activate gustducin heterotimers, activated α -gustducin stimulates PDE to hydrolyze cAMP, the decreased cAMP may disinhibit cyclic nucleotide-inhibited channels to elevate intracellular Ca2. Gβ , γ subunits released from activated α -gustducin activate PLC to generate IP3 which lead to release of Ca2 from internal stores. A rise in intracellular Ca2 followed by neurotransmitter release. L - glutamate in saliva binds to membrane mGluR4 which leads to closure of unspecific cation channel causing hyperpolarization of cells membrane. [Keywords:] taste sensory; sensory transduction Taste and other animals for survival and nutritional status is essential, people’s sense of taste can be divided into majority of researchers have been commonly accepted salty, sour, bitter and