Taste buds relay taste sensory information to the primary taste neurons but depend on those same neurons for essential components to maintain function.While denervation-induced taste bud degeneration and subsequent re...Taste buds relay taste sensory information to the primary taste neurons but depend on those same neurons for essential components to maintain function.While denervation-induced taste bud degeneration and subsequent regeneration were discovered decades ago,the mechanisms underlying these phenomena(e.g.,heterogenous cellular responses to nerve injury and the signaling pathways involved)remain poorly understood.Here,using mouse genetics,nerve injury models,pharmacologic manipulation,and taste bud organoid models,we identify a specific subpopulation of taste cells,predominantly c-Kit-expressing sweet cells,that exhibit superior resistance to nerve injury.We found the c-Kit inhibitor imatinib selectively reduced the number of residual c-Kit-expressing sweet cells at post-operation week 2,subsequently attenuating the re-emergence of other type II cells by post-operation week 4.In taste bud organoids,c-Kit-expressing cells were resistant to R-spondin withdrawal but susceptible to imatinib,while other taste cell types showed the opposite behavior.We also observed a distinct population of residual taste cells that acquired stem-like properties,generating clonal descendent cells among suprabasal keratinocytes independent of c-Kit signaling.Together,our findings reveal that c-Kit signaling confers resilience on c-Kit-expressing sweet cells and supports the broader reconstruction of taste buds during the later regenerative stage following nerve injury.展开更多
The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-act...The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-active metabolites in the sauce.To bridge this gap,our study employed metabolomics and webbased computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation.By leveraging the advantages of the feature-based molecular network(FBMN),we conducted a rapid annotation of metabolites,successfully identifying 205 metabolites,a considerable portion of which were previously unreported.Through the utilization of the Virtual Taste tool,we identified dihydrosphingosine,lactic acid,isoleucine,phytosphingosine,and gluconic acid as potential taste indicators for quality control.Pathway enrichment analysis further supported their primary involvement in key biochemical pathways,including amino acid t RNA biosynthesis,phenylalanine,tyrosine,tryptophan biosynthesis,and sphingolipid metabolism.This investigation provides valuable insights into the underlying mechanisms contributing to the distinctive flavor profile of chili sauce.展开更多
Brain-inspired computer chips can already process visual,auditory,and tactile information,but they have struggled to detect chemicals in wet environments-the way human taste works.This limitation has prevented their u...Brain-inspired computer chips can already process visual,auditory,and tactile information,but they have struggled to detect chemicals in wet environments-the way human taste works.This limitation has prevented their uses in medical and environmental fields.As published in PNAS on July 7(doi:10.1073/pnas.2413060122),researchers from the National Center for Nanoscience and Technology(NCNST)of the Chinese Academy of Sciences developed an artificial taste system that overcomes this challenge.展开更多
基金supported by a National Research Foundation of Korea(NRF)grant funded by the Korean Government(Ministry of Science and ICT,RS-2023-00208193 to Y.T.J.)by a grant of the Korea Health Technology R&D Project through the Korea Health Industry Development Institute(KHIDI)funded by the Ministry of Health&Welfare(RS-2024-00403511 to D.-H.K.)by a Korea University grant(K2117151 to Y.T.J.)。
文摘Taste buds relay taste sensory information to the primary taste neurons but depend on those same neurons for essential components to maintain function.While denervation-induced taste bud degeneration and subsequent regeneration were discovered decades ago,the mechanisms underlying these phenomena(e.g.,heterogenous cellular responses to nerve injury and the signaling pathways involved)remain poorly understood.Here,using mouse genetics,nerve injury models,pharmacologic manipulation,and taste bud organoid models,we identify a specific subpopulation of taste cells,predominantly c-Kit-expressing sweet cells,that exhibit superior resistance to nerve injury.We found the c-Kit inhibitor imatinib selectively reduced the number of residual c-Kit-expressing sweet cells at post-operation week 2,subsequently attenuating the re-emergence of other type II cells by post-operation week 4.In taste bud organoids,c-Kit-expressing cells were resistant to R-spondin withdrawal but susceptible to imatinib,while other taste cell types showed the opposite behavior.We also observed a distinct population of residual taste cells that acquired stem-like properties,generating clonal descendent cells among suprabasal keratinocytes independent of c-Kit signaling.Together,our findings reveal that c-Kit signaling confers resilience on c-Kit-expressing sweet cells and supports the broader reconstruction of taste buds during the later regenerative stage following nerve injury.
基金the financial support from Sichuan Technology Development Program,China(2020YFN0056,2021ZHCG0051,2020YFN0094,2021YFN0048,2020YFN0151)the Natural Science Foundation of Sichuan Province(2022NSFSC0105)Pidu 100 Innovative Talents Program(2022)。
文摘The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-active metabolites in the sauce.To bridge this gap,our study employed metabolomics and webbased computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation.By leveraging the advantages of the feature-based molecular network(FBMN),we conducted a rapid annotation of metabolites,successfully identifying 205 metabolites,a considerable portion of which were previously unreported.Through the utilization of the Virtual Taste tool,we identified dihydrosphingosine,lactic acid,isoleucine,phytosphingosine,and gluconic acid as potential taste indicators for quality control.Pathway enrichment analysis further supported their primary involvement in key biochemical pathways,including amino acid t RNA biosynthesis,phenylalanine,tyrosine,tryptophan biosynthesis,and sphingolipid metabolism.This investigation provides valuable insights into the underlying mechanisms contributing to the distinctive flavor profile of chili sauce.
文摘Brain-inspired computer chips can already process visual,auditory,and tactile information,but they have struggled to detect chemicals in wet environments-the way human taste works.This limitation has prevented their uses in medical and environmental fields.As published in PNAS on July 7(doi:10.1073/pnas.2413060122),researchers from the National Center for Nanoscience and Technology(NCNST)of the Chinese Academy of Sciences developed an artificial taste system that overcomes this challenge.
