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Heat activation of TRPM5 underlies thermal sensitivity of sweet taste

Author

Listed:
  • Karel Talavera

    (Campus Gasthuisberg, KU Leuven)

  • Keiko Yasumatsu

    (Kyushu University)

  • Thomas Voets

    (Campus Gasthuisberg, KU Leuven)

  • Guy Droogmans

    (Campus Gasthuisberg, KU Leuven)

  • Noriatsu Shigemura

    (Kyushu University)

  • Yuzo Ninomiya

    (Kyushu University)

  • Robert F. Margolskee

    (Mount Sinai School of Medicine)

  • Bernd Nilius

    (Campus Gasthuisberg, KU Leuven)

Abstract

Hot and sweet One of the most intriguing features of taste perception is its modulation by temperature. It is well known that warming enhances perceived sweetness and bitterness. In addition, around half of the human population experiences taste sensations just by changing the temperature of the tongue, a phenomenon known as ‘thermal taste’. A possible molecular explanation for these thermal effects on taste is now at hand. Activation of the receptors for sweet, bitter and umami taste in specialized cells of the tongue causes opening of the TRPM5 ion channel. This channel has now been found to be activated by heat. Direct heat activation of TRPM5 could lead to activation of taste receptors even in the absence of anything to taste.

Suggested Citation

  • Karel Talavera & Keiko Yasumatsu & Thomas Voets & Guy Droogmans & Noriatsu Shigemura & Yuzo Ninomiya & Robert F. Margolskee & Bernd Nilius, 2005. "Heat activation of TRPM5 underlies thermal sensitivity of sweet taste," Nature, Nature, vol. 438(7070), pages 1022-1025, December.
    • Handle: RePEc:nat:nature:v:438:y:2005:i:7070:d:10.1038_nature04248
    DOI: 10.1038/nature04248
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    Cited by:

    1. Rémi Bos & Benoît Drouillas & Mouloud Bouhadfane & Emilie Pecchi & Virginie Trouplin & Sergiy M. Korogod & Frédéric Brocard, 2021. "Trpm5 channels encode bistability of spinal motoneurons and ensure motor control of hindlimbs in mice," Nature Communications, Nature, vol. 12(1), pages 1-18, December.

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