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The Molecular Basis of Sour Sensing in Mammals

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Molecular Genetics of Dysregulated pH Homeostasis

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Abstract

Taste plays an important role for organisms in determining the properties of ingested substances by conveying important information on five basic taste modalities—sweet, salty, sour, bitter, and umami. Sweet, salty, and umami taste modalities convey the carbohydrate, electrolyte, and glutamate content of food, indicating its desirability and stimulating appetitive responses. Sour and bitter modalities, on the other hand, convey the presence of acidity and potential toxins, respectively, stimulating aversive responses to such tastes. In recent years, the receptors mediating sweet, bitter, and umami tastes have been identified as members of the T1R and T2R G-protein-coupled receptor (GPCR) families, while the molecular mechanisms underlying sour taste have yet to be clearly elucidated. We review aspects of perception and anatomy of acid taste, and explore the various molecules and mechanisms proposed to mediate the detection of sour stimuli.

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Abbreviations

ASIC:

Acid-sensing ion channel

Car4:

Carbonic anhydrase 4

CN:

Cranial nerve

CT:

Chorda tympani

CvP:

Circumvallate papillae

DEG/ENaC:

Caenorhabditis elegans degenerin/human epithelium amiloride-sensitive Na+ channel

DTA:

Diphtheria toxin A fragment

FoP:

Foliate papillae

FuP:

Fungiform papillae

GAD:

Glutamate decarboxylase

GG:

Geniculate ganglion

GN:

Glossopharyngeal

GPCR:

G protein-coupled receptors

GSP:

Greater superficial petrosal

HCN:

Hyperpolarization-activated cyclic nucleotide-gated channel

K2P:

Two-pore domain K + channels

NPG:

Nodose/petrosal ganglion

NST:

Nucleus of the solitary tract

PbN:

Parabrachial nucleus

Pkd1l3:

Polycystic kidney disease 1-like 3

Pkd2l1:

Polycystic kidney disease 2-like 1

SP:

Substance P

TRC:

Taste receptor cell

TRPV1:

Transient receptor potential, vanilloid receptor subtype-1

WGA:

Wheat germ agglutinin

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Authors and Affiliations

  1. Department of Molecular Genetics and Microbiology, Duke University Medical Center, Box 3509, 264 CARL Bldg., 213 Research Dr., 27710, Durham, NC, USA

    Jianghai Ho & Hiroaki Matsunami

  2. Department of Neurobiology, Duke University Medical Center, Box 3209, 412 Research Drive, 27710, Durham, NC, USA

    Hiroaki Matsunami

  3. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1–1-1 Yayoi, 113–8657, Bunkyo-ku, Tokyo, Japan

    Yoshiro Ishimaru

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  1. Jianghai Ho
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Correspondence to Hiroaki Matsunami .

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  1. Department of Molecular Genetics and Microbiology, Duke Center for Genomic and Computational Biology, Durham, North Carolina, USA

    Jen-Tsan Ashley Chi

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Ho, J., Matsunami, H., Ishimaru, Y. (2014). The Molecular Basis of Sour Sensing in Mammals. In: Chi, JT. (eds) Molecular Genetics of Dysregulated pH Homeostasis. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-1683-2_3

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