Abstract
TRPM5, a cation channel of the TRP superfamily, is highly expressed in taste buds of the tongue, where it has a key role in the perception of sweet, umami and bitter tastes1,2. Activation of TRPM5 occurs downstream of the activation of G-protein-coupled taste receptors and is proposed to generate a depolarizing potential in the taste receptor cells2. Factors that modulate TRPM5 activity are therefore expected to influence taste. Here we show that TRPM5 is a highly temperature-sensitive, heat-activated channel: inward TRPM5 currents increase steeply at temperatures between 15 and 35°C. TRPM4, a close homologue of TRPM5, shows similar temperature sensitivity. Heat activation is due to a temperature-dependent shift of the activation curve, in analogy to other thermosensitive TRP channels3. Moreover, we show that increasing temperature between 15 and 35°C markedly enhances the gustatory nerve response to sweet compounds in wild-type but not in Trpm5 knockout mice. The strong temperature sensitivity of TRPM5 may underlie known effects of temperature on perceived taste in humans4-6, including enhanced sweetness perception at high temperatures and 'thermal taste', the phenomenon whereby heating or cooling of the tongue evoke sensations of taste in the absence of tastants7.
| Original language | English |
|---|---|
| Pages (from-to) | 1022-1025 |
| Number of pages | 4 |
| Journal | Nature |
| Volume | 438 |
| Issue number | 7070 |
| DOIs | |
| Publication status | Published - Dec 15 2005 |
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Heat activation of TRPM5 underlies thermal sensitivity of sweet taste. / Talavera, Karel; Yasumatsu, Keiko; Voets, Thomas; Droogmans, Guy; Shigemura, Noriatsu; Ninomiya, Yuzo; Margolskee, Robert F.; Nilius, Bernd.
In: Nature, Vol. 438, No. 7070, 15.12.2005, p. 1022-1025.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Heat activation of TRPM5 underlies thermal sensitivity of sweet taste
AU - Talavera, Karel
AU - Yasumatsu, Keiko
AU - Voets, Thomas
AU - Droogmans, Guy
AU - Shigemura, Noriatsu
AU - Ninomiya, Yuzo
AU - Margolskee, Robert F.
AU - Nilius, Bernd
PY - 2005/12/15
Y1 - 2005/12/15
N2 - TRPM5, a cation channel of the TRP superfamily, is highly expressed in taste buds of the tongue, where it has a key role in the perception of sweet, umami and bitter tastes1,2. Activation of TRPM5 occurs downstream of the activation of G-protein-coupled taste receptors and is proposed to generate a depolarizing potential in the taste receptor cells2. Factors that modulate TRPM5 activity are therefore expected to influence taste. Here we show that TRPM5 is a highly temperature-sensitive, heat-activated channel: inward TRPM5 currents increase steeply at temperatures between 15 and 35°C. TRPM4, a close homologue of TRPM5, shows similar temperature sensitivity. Heat activation is due to a temperature-dependent shift of the activation curve, in analogy to other thermosensitive TRP channels3. Moreover, we show that increasing temperature between 15 and 35°C markedly enhances the gustatory nerve response to sweet compounds in wild-type but not in Trpm5 knockout mice. The strong temperature sensitivity of TRPM5 may underlie known effects of temperature on perceived taste in humans4-6, including enhanced sweetness perception at high temperatures and 'thermal taste', the phenomenon whereby heating or cooling of the tongue evoke sensations of taste in the absence of tastants7.
AB - TRPM5, a cation channel of the TRP superfamily, is highly expressed in taste buds of the tongue, where it has a key role in the perception of sweet, umami and bitter tastes1,2. Activation of TRPM5 occurs downstream of the activation of G-protein-coupled taste receptors and is proposed to generate a depolarizing potential in the taste receptor cells2. Factors that modulate TRPM5 activity are therefore expected to influence taste. Here we show that TRPM5 is a highly temperature-sensitive, heat-activated channel: inward TRPM5 currents increase steeply at temperatures between 15 and 35°C. TRPM4, a close homologue of TRPM5, shows similar temperature sensitivity. Heat activation is due to a temperature-dependent shift of the activation curve, in analogy to other thermosensitive TRP channels3. Moreover, we show that increasing temperature between 15 and 35°C markedly enhances the gustatory nerve response to sweet compounds in wild-type but not in Trpm5 knockout mice. The strong temperature sensitivity of TRPM5 may underlie known effects of temperature on perceived taste in humans4-6, including enhanced sweetness perception at high temperatures and 'thermal taste', the phenomenon whereby heating or cooling of the tongue evoke sensations of taste in the absence of tastants7.
UR - http://www.scopus.com/inward/record.url?scp=30744463490&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=30744463490&partnerID=8YFLogxK
U2 - 10.1038/nature04248
DO - 10.1038/nature04248
M3 - Article
C2 - 16355226
AN - SCOPUS:30744463490
VL - 438
SP - 1022
EP - 1025
JO - Nature
JF - Nature
SN - 0028-0836
IS - 7070
ER -