Biochemical and Biophysical Research Communications
The calcium-sensing receptor in taste tissue
Section snippets
Materials and methods
Papillae micro-dissection and polymerase chain reaction. Six male Sprague–Dawley rats (2–4 months) and six C57BL/6ByJ (B6) male mice (29–36 g) (Charles River, Japan) were handled according to our laboratory protocol. Briefly, habituation took place for 2 weeks in a controlled temperature (23 ± 1 °C) and 12:12 h light/dark cycle (lights on at 07.00 and off at 19.00 h). Animals had free access to chow and tap water. After euthanasia under anesthesia, the tongue, esophagus, mucosa, stomach and kidney
CASR is expressed in rat and mouse taste tissue
To determine whether CaSR plays a role in calcium or amino acid taste detection, we first studied if the receptor is expressed in taste receptor cells of rodents. RT-PCR of microdissected circumvallate, foliate and fungiform papillae of peeled rat and mouse tongue epithelium showed that CaSR is expressed in gustatory tissue (Fig. 1A and B). This expression was specific to taste cells. The skin of the molar eminence of the tongue that does not have taste buds (non-taste tissue control; CONT) did
Acknowledgments
We thank Dr. Michael Tordoff from the Monell Chemical Senses Center for his valuable comments of the manuscript, Mr. Seikichi Sekine for tissue preparations, and Ms. Mariko Ozawa and Ms. Sachie Otsuka for their technical assistance. Authors are employees of Ajinomoto Co. Inc., which has supported this work.
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2023, Biochemistry and Biophysics ReportsCitation Excerpt :Furthermore, they found that blocking calcium-sensing receptor (CaSR) had no effect on ENaC activation by arginyl dipeptides. These findings are significant because CaSR is thought to function as a kokumi taste receptor [9,21,22] in taste tissues [10,23–25]. Here we wanted to test if the well-known kokumi-active γ-glutamyl tripeptides, GSH and EVG [9,26], enhanced the activity of ENaC as arginyl dipeptides did.
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2021, Trends in Food Science and TechnologyCitation Excerpt :The interaction between CaSR and γ-glutamyl peptides has been intensively investigated in the past years. It has been found that the Kokumi taste of γ-glutamyl peptide can be elicited by allosteric activation of CaSR in taste bud cells (Broadhead et al., 2011; Gabriel et al., 2009; Ohsu et al., 2010). CaSR is expressed not only in taste bud cells, but also in many other organs, such as parathyroid gland, gastrointestinal tract, kidney and central nervous system (Brown & MacLeod, 2001).
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2020, Biochemical and Biophysical Research CommunicationsCitation Excerpt :Geibel et al. [18] showed that the activation of CaSR in the stomach stimulated the secretion of gastrin and stomach acid, thus indicating that CaSR activators modulate appetite. In 2009, San et al. [19] found that CaSR is expressed in the taste buds of mice. hCaSR is suggested to function as a novel taste receptor (kokumi taste receptor); hCaSR activators induce “kokumi taste”, which is not a taste on its own, but enhances sweet, salty, and umami tastes and enhanced all three kokumi taste characteristics (thickness, continuity, and mouthfulness) in human sensory analyses [14,15,20].
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2019, Trends in Food Science and TechnologyGlutaminase-catalyzed γ-glutamylation to produce CCK secretion-stimulatory γ-[Glu]<inf>n</inf>-Trp peptides superior to tryptophan
2019, Journal of Functional FoodsCitation Excerpt :Amino acids, especially aromatic amino acids (Phe and Trp), have been shown to stimulate the CCK secretion/release through activating the CaSR in cell line, rodents and humans (Liou et al., 2011; Wang et al., 2011). Recently, CaSR was found a taste receptor for kokumi substances, and in particular, CaSR-expressing taste cells serve as primary and independent detectors of these substances (Maruyama, Yasuda, Kuroda, & Eto, 2012; Ohsu et al., 2010; San-Gabriel, Uneyama, & Torii, 2009). Gamma-glutamyl peptides, known as the typical kokumi-active substances, act as CaSR agonists via allosteric modulation (Broadhead et al., 2011; Kuroda & Miyamura, 2015; Maruyama et al., 2012; Ohsu et al., 2010).