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Taste Sensing Systems Influencing Metabolic Consequences

  • Oral Disease and Nutrition (F Nishimura, Section Editor)
  • Published:
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Abstract

Recent Findings

The taste information contributes to evaluate the quality and nutritional value of food before it is ingested, and thus, is essential for maintaining nutritive homeostasis within the body. Recent studies revealed that taste sensitivity is modulated by humoral factors such as hormones. Angiotensin II is a key hormone regulating sodium and water balance. Investigations of its involvement in the taste system revealed that angiotensin II suppresses the gustatory NaCl responses (amiloride-sensitive component) and enhances sweet taste sensitivity without affecting umami, sour, and bitter responses in mice.

Summary

These results suggest that taste modulation by angiotensin II may play important roles in maintaining electrolyte and glucose homeostasis.

Purpose of Review

This review focuses on the molecular mechanisms of salty taste perception and its modulation through the angiotensin II signaling to work out novel strategies to control food intake influencing metabolic consequences.

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Abbreviations

AngII:

Angiotensin II

AT1 (AT2):

Angiotensin II receptor type 1 (type 2)

CB1:

Cannabinoid receptor 1

CT:

Chorda tympani

ENaC:

Epithelial sodium channel

KCl:

Potassium chloride

KO:

Knockout

NaCl:

Sodium chloride

Pkd2L1:

Polycystic kidney disease 2-like 1

T1r3:

Taste receptor family 1 member 3

Trpm5:

Transient receptor potential cation channel subfamily M member 5

Trpv1:

Transient receptor potential vanilloid 1

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Acknowledgements

This research was supported in part by the Grants-in-Aid 24659828 and 15K11044 (N.S.) for Scientific Research from the Ministry of Education, Culture, Sports and Science, Japan.

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Authors and Affiliations

  1. Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University, 3–1–1 Maidashi, Higashi-ku, Fukuoka, 812-8582, Japan

    Noriatsu Shigemura

  2. Division of Sensory Physiology, Research and Development Center for Taste and Odor Sensing, Kyushu University, Fukuoka, Japan

    Noriatsu Shigemura

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Correspondence to Noriatsu Shigemura.

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Shigemura, N. Taste Sensing Systems Influencing Metabolic Consequences. Curr Oral Health Rep 4, 79–86 (2017). https://doi.org/10.1007/s40496-017-0128-0

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