sarcoendoplasmic reticulum ca2+-atpases (serca) contribute to gpcr-mediated taste perceptionsarcoendoplasmic网ca2 + atp酶(serca的)导致gpcr-mediated味知觉.pdfVIP

Sarco/Endoplasmic Reticulum Ca2+-ATPases (SERCA) Contribute to GPCR-Mediated Taste Perception 1 1 2 2 1 Naoko Iguchi , Tadahiro Ohkuri , Jay P. Slack , Ping Zhong , Liquan Huang * 1 Monell Chemical Senses Center, Philadelphia, Pennsylvania, United States of America, 2 Givaudan Flavors Corporation, Cincinnati, Ohio, United States of America Abstract The sense of taste is important for providing animals with valuable information about the qualities of food, such as nutritional or harmful nature. Mammals, including humans, can recognize at least five primary taste qualities: sweet, umami (savory), bitter, sour, and salty. Recent studies have identified molecules and mechanisms underlying the initial steps of tastant-triggered molecular events in taste bud cells, particularly the requirement of increased cytosolic free Ca2+ concentration ([Ca2+] ) for normal taste signal transduction and transmission. Little, however, is known about the c mechanisms controlling the removal of elevated [Ca2+]c from the cytosol of taste receptor cells (TRCs) and how the disruption of these mechanisms affects taste perception. To investigate the molecular mechanism of Ca2+ clearance in TRCs, we sought the molecules involved in [Ca2+]c regulation using a single-taste-cell transcriptome approach. We found that Serca3, a member of the sarco/endoplasmic reticulum Ca2+-ATPase (SERCA) family that sequesters cytosolic Ca2+ into endoplasmic reticulum, is exclusively expressed in sweet/umami/bitter TRCs, which rely on intracellular Ca2+ r