脂肪酸多重感知受体及其信号传导研究进展

Research Progress on Fatty Acids Sensing and Signal Transduction by Multiple Receptors

味觉生理学研究发现,脂肪酸味觉感知可能基于一种新通路,是不同于现有味觉的感知模式。在咀嚼过程中,游离脂肪酸激活味蕾细胞单个或多个受体,触发K^(+)、Ca^(2+)、神经等信号通路,将信号传递至大脑,形成味觉感知。多数情况下,脂肪酸味觉感知是由多重受体共同作用的。脂肪酸经口腔摄入后还会与胃肠道、下丘脑、脂肪组织等受体结合,调节神经递质和食欲激素分泌,引起进食欲望、进食行为及机体能量代谢的改变。本文综述CD36、GPR40、GPR41、GPR43、GPR84、GPR120和CB1/27种脂肪酸受体及其介导的信号通路,阐述其在信号传导、代谢调节、免疫应答等方面的作用,并对其应用研究进行展望。

Researches in the field of taste physiology have found that the fatty acids taste perception may be based on a new pathway,which is different from the existing taste perception mode.During chewing,free fatty acids activate single or multiple receptors in taste bud cells,trigger the signal transduction pathways of K+,Ca2+and nerves,and pass the signals to the cortex of the brain regions to form taste perception.In most cases,fatty acid taste perception is affected by multiple receptors.After oral intake,fatty acids also activate the receptors in gastrointestinal tract,hypothalamus and adipose tissue,regulate the secretion of neurotransmitters and appetite hormones,and cause changes in appetite,eating behavior and energy metabolism.This paper reviews the seven fatty acid receptors of CD36,GPR40,GPR41,GPR43,GPR84,GPR120 and CB1/2 and their mediated signal pathways in signal transduction,metabolic regulation and immune response,and looks forward to their application researches.