According to the original works of an ancient Chinese medicine book"Treatise on Spleen and Stomach"(Detailed Analysis of Spleen and Stomach Diseases;1249 C.E.)written by Li Dongyuan(1180-1251 C.E),and relate...According to the original works of an ancient Chinese medicine book"Treatise on Spleen and Stomach"(Detailed Analysis of Spleen and Stomach Diseases;1249 C.E.)written by Li Dongyuan(1180-1251 C.E),and related explanations of later physicians,the efficacy and application of Ginseng(Ginseng Radix et Rhizoma)in related prescriptions were investigated from the aspects of dosage,usage and treatment methods.Ginseng appeared in 27 named prescriptions,including 20 decoctions,4 pill and 3 powder.In terms of dosage and usage,the common dosage of Ginseng is five points,mainly decoction.Most of the processing methods are"Fuju"(Bite up the medicine with your mouth so it can be taken.)and decoction with water.In terms of treatment methods,Ginseng is used in the sweet temperature and heat removing method and Nourishes Qi and Eliminates Evils Method(build your body to cure disease)in Li Dongyuan's"Treatise on Spleen and Stomach".Explaining Sweet Temperature Heat Removal Method(Use sweet and warm medicines to treat Qi-deficiency fever or Blood-deficiency fever;there are many reasons for fever,and cold and cooling medicines with heat-clearing effect are generally used for treatment.Use bitter cold medicine,so as not to consume the body's Yang.)takes Buzhong Yiqi Decoction(BYD)as an example,and explaining the Nourishes Qi and Eliminates Evils Method takes Mahuang-renshen-shaoyao decoction as an example.At the same time,"Treatise on Spleen and Stomach"matured in the Jin and Yuan Dynasties(1115-1368 C.E.).Its system of weights and measures,terminology and medical theory are quite different from those of modern Chinese medicine.Therefore,when researching the dosage,usage and treatment methods of Ginseng,we will explore the controversial points,and explain them by using modern Chinese medicine theory,so as to guide the clinical medication more accurately.展开更多
Studies have shown that there are strong interactions between gustatory and visceral sensations the central nervous system when rats ingest sweet foods or solutions. To investigate the role of th subdiaphragmatic vagi...Studies have shown that there are strong interactions between gustatory and visceral sensations the central nervous system when rats ingest sweet foods or solutions. To investigate the role of th subdiaphragmatic vagi in transmitting general visceral information during the process of drinking sweet-tasting solutions, we examined the effects of subdiaphragmatic vagotomy on the intake of 0.5 mol/L sucrose, 0.005 mol/L saccharin or distilled water over the course of 1 hour in rats depriv~ of water. Results showed no significant difference in consumption of these three solutions in vagotomized rats. However, rats in the sham-surgery group drank more saccharin solution than sucrose solution or distilled water. Moreover, the intake of distilled water was similar between vagotomized rats and sham-surgery group rats, but significantly less sucrose and saccharin were consumed by vagotomized rats compared with rats in the sham-surgery group. These findings indicate that subdiaphragmatic vagotomy reduces intake of sweet-tasting solution in rats, and suggest that vagal and extravagal inputs play a balanced role in the control of the intake of sweet-tasting solutions. They also suggest that subdiaphragmatic vagotomy eliminates the difference in hedonic perception induced by sweet-tasting solutions compared with distilled water II E展开更多
甜味是食物摄入的重要驱动因素,是最受欢迎的味觉之一。目前,甜味信号的传导通路与影响甜味感觉的机制已有初步了解,人体甜味感觉至少由两类信号通路表达,一类由味觉受体第一家族成员2(taste receptor family 1 member 2,T1R2)和味觉受...甜味是食物摄入的重要驱动因素,是最受欢迎的味觉之一。目前,甜味信号的传导通路与影响甜味感觉的机制已有初步了解,人体甜味感觉至少由两类信号通路表达,一类由味觉受体第一家族成员2(taste receptor family 1 member 2,T1R2)和味觉受体第一家族成员3(taste receptor family 1 member 3,T1R3)形成的异源二聚体介导;另一类由钠-葡萄糖共转运蛋白与葡萄糖转运蛋白介导。本文综述了T1R2/T1R3异源二聚体结构以及甜味信号传导机制,探讨了苦味、酸味、鲜味、抗甜物质、香气化合物、唾液、肥胖、年龄等体内、外因素对甜味感知的影响;并指出了当前研究的不足之处:目前使用的无热量甜味剂(noncaloric sweeteners,NCSs)在减轻肥胖和糖尿病方面收效甚微,其他四味对甜味感觉的交叉互作研究较少,抗甜物质的调节机制在受体水平上的分子基础仍不清楚,甜味研究中使用啮齿动物代替人类具有一定的局限性。本文旨在理解甜味物质如何从复杂的基质中发挥作用,为今后NCSs食品的开发与应用提供理论支持与思路借鉴。展开更多
Bitter(T2R)and sweet(T1R)taste receptors have been implicated in sinonasal innate immunity and in the pathophysiology of chronic rhinosinusitis(CRS).Taste receptors are expressed on several sinonasal cell types includ...Bitter(T2R)and sweet(T1R)taste receptors have been implicated in sinonasal innate immunity and in the pathophysiology of chronic rhinosinusitis(CRS).Taste receptors are expressed on several sinonasal cell types including ciliated epithelial cells and solitary chemosensory cells.Bitter agonists released by pathogenic microbes elicit a T2R dependent signaling cascade which induces the release of bactericidal nitric oxide,increases mucociliary clearance,and promotes secretion of antimicrobial peptides.Genetic variation conferred by polymorphisms in T2R related genes is associated with differential CRS susceptibility,symptomatology and post-treatment outcomes.More recently,based on our understanding of T1R and T2R function,investigators have discovered novel potential therapeutics in T2R agonists and T1R antagonists.This review will discuss bitter and sweet taste receptor function in sinonasal immunity,explore the emerging diagnostic and therapeutic implications stemming from the most recent findings,and suggest directions for future research.展开更多
Adaptive evolution plays a role in the functional divergence and specialization of taste receptors and the sense of taste is thought to be closely related to feeding ecology.To examine whether feeding ecology has shap...Adaptive evolution plays a role in the functional divergence and specialization of taste receptors and the sense of taste is thought to be closely related to feeding ecology.To examine whether feeding ecology has shaped the evolution of taste receptor genes in vertebrates,we here focus on Tas1r gene family that encodes umami(Tas1r1 and Tas1r3 heterodimer) and sweet(Tas1r2 and Tas1r3 heterodimer) taste receptors.By searching currently available genome sequences in 48 vertebrates that contain 38 mammals,1 reptile,3 birds,1 frog,and 5 fishes,we found all three members of Tas1rs are intact in most species,suggesting umami and sweet tastes are maintained in most vertebrates.Interestingly,the absence and pseudogenization of Tas1rs were also discovered in a number of species with diverse feeding preferences and distinct phylogenetic positions,indicating widespread losses of umami and/or sweet tastes in these animals,irrespective of their diet.Together with previous findings showing losses of tastes in other vertebrates,we failed to identify common dietary factors that could result in the taste losses.Our results report here suggest the evolution of Tas1rs is more complex than we previously appreciated and highlight the caveat of analyzing sequences predicted from draft genome sequences.Future work for a better understanding of taste receptor function would help uncover what ecological factors have driven the evolution history of Tas1rs in vertebrates.展开更多
文摘According to the original works of an ancient Chinese medicine book"Treatise on Spleen and Stomach"(Detailed Analysis of Spleen and Stomach Diseases;1249 C.E.)written by Li Dongyuan(1180-1251 C.E),and related explanations of later physicians,the efficacy and application of Ginseng(Ginseng Radix et Rhizoma)in related prescriptions were investigated from the aspects of dosage,usage and treatment methods.Ginseng appeared in 27 named prescriptions,including 20 decoctions,4 pill and 3 powder.In terms of dosage and usage,the common dosage of Ginseng is five points,mainly decoction.Most of the processing methods are"Fuju"(Bite up the medicine with your mouth so it can be taken.)and decoction with water.In terms of treatment methods,Ginseng is used in the sweet temperature and heat removing method and Nourishes Qi and Eliminates Evils Method(build your body to cure disease)in Li Dongyuan's"Treatise on Spleen and Stomach".Explaining Sweet Temperature Heat Removal Method(Use sweet and warm medicines to treat Qi-deficiency fever or Blood-deficiency fever;there are many reasons for fever,and cold and cooling medicines with heat-clearing effect are generally used for treatment.Use bitter cold medicine,so as not to consume the body's Yang.)takes Buzhong Yiqi Decoction(BYD)as an example,and explaining the Nourishes Qi and Eliminates Evils Method takes Mahuang-renshen-shaoyao decoction as an example.At the same time,"Treatise on Spleen and Stomach"matured in the Jin and Yuan Dynasties(1115-1368 C.E.).Its system of weights and measures,terminology and medical theory are quite different from those of modern Chinese medicine.Therefore,when researching the dosage,usage and treatment methods of Ginseng,we will explore the controversial points,and explain them by using modern Chinese medicine theory,so as to guide the clinical medication more accurately.
基金financially supported by the National Natural Science Foundation of China, No. 81071029the Joint Funds of the Natural Science Foundation Committee with Henan Province Government for Fostering Talents, No. U1204809
文摘Studies have shown that there are strong interactions between gustatory and visceral sensations the central nervous system when rats ingest sweet foods or solutions. To investigate the role of th subdiaphragmatic vagi in transmitting general visceral information during the process of drinking sweet-tasting solutions, we examined the effects of subdiaphragmatic vagotomy on the intake of 0.5 mol/L sucrose, 0.005 mol/L saccharin or distilled water over the course of 1 hour in rats depriv~ of water. Results showed no significant difference in consumption of these three solutions in vagotomized rats. However, rats in the sham-surgery group drank more saccharin solution than sucrose solution or distilled water. Moreover, the intake of distilled water was similar between vagotomized rats and sham-surgery group rats, but significantly less sucrose and saccharin were consumed by vagotomized rats compared with rats in the sham-surgery group. These findings indicate that subdiaphragmatic vagotomy reduces intake of sweet-tasting solution in rats, and suggest that vagal and extravagal inputs play a balanced role in the control of the intake of sweet-tasting solutions. They also suggest that subdiaphragmatic vagotomy eliminates the difference in hedonic perception induced by sweet-tasting solutions compared with distilled water II E
文摘甜味是食物摄入的重要驱动因素,是最受欢迎的味觉之一。目前,甜味信号的传导通路与影响甜味感觉的机制已有初步了解,人体甜味感觉至少由两类信号通路表达,一类由味觉受体第一家族成员2(taste receptor family 1 member 2,T1R2)和味觉受体第一家族成员3(taste receptor family 1 member 3,T1R3)形成的异源二聚体介导;另一类由钠-葡萄糖共转运蛋白与葡萄糖转运蛋白介导。本文综述了T1R2/T1R3异源二聚体结构以及甜味信号传导机制,探讨了苦味、酸味、鲜味、抗甜物质、香气化合物、唾液、肥胖、年龄等体内、外因素对甜味感知的影响;并指出了当前研究的不足之处:目前使用的无热量甜味剂(noncaloric sweeteners,NCSs)在减轻肥胖和糖尿病方面收效甚微,其他四味对甜味感觉的交叉互作研究较少,抗甜物质的调节机制在受体水平上的分子基础仍不清楚,甜味研究中使用啮齿动物代替人类具有一定的局限性。本文旨在理解甜味物质如何从复杂的基质中发挥作用,为今后NCSs食品的开发与应用提供理论支持与思路借鉴。
基金This work was supported by the National Institute on Deafness and Other Communication Disorders of the National Institutes of Health under award number R01DC013588-04S2(to IWM).
文摘Bitter(T2R)and sweet(T1R)taste receptors have been implicated in sinonasal innate immunity and in the pathophysiology of chronic rhinosinusitis(CRS).Taste receptors are expressed on several sinonasal cell types including ciliated epithelial cells and solitary chemosensory cells.Bitter agonists released by pathogenic microbes elicit a T2R dependent signaling cascade which induces the release of bactericidal nitric oxide,increases mucociliary clearance,and promotes secretion of antimicrobial peptides.Genetic variation conferred by polymorphisms in T2R related genes is associated with differential CRS susceptibility,symptomatology and post-treatment outcomes.More recently,based on our understanding of T1R and T2R function,investigators have discovered novel potential therapeutics in T2R agonists and T1R antagonists.This review will discuss bitter and sweet taste receptor function in sinonasal immunity,explore the emerging diagnostic and therapeutic implications stemming from the most recent findings,and suggest directions for future research.
基金supported by a start-up fund from Wuhan University to H. Z
文摘Adaptive evolution plays a role in the functional divergence and specialization of taste receptors and the sense of taste is thought to be closely related to feeding ecology.To examine whether feeding ecology has shaped the evolution of taste receptor genes in vertebrates,we here focus on Tas1r gene family that encodes umami(Tas1r1 and Tas1r3 heterodimer) and sweet(Tas1r2 and Tas1r3 heterodimer) taste receptors.By searching currently available genome sequences in 48 vertebrates that contain 38 mammals,1 reptile,3 birds,1 frog,and 5 fishes,we found all three members of Tas1rs are intact in most species,suggesting umami and sweet tastes are maintained in most vertebrates.Interestingly,the absence and pseudogenization of Tas1rs were also discovered in a number of species with diverse feeding preferences and distinct phylogenetic positions,indicating widespread losses of umami and/or sweet tastes in these animals,irrespective of their diet.Together with previous findings showing losses of tastes in other vertebrates,we failed to identify common dietary factors that could result in the taste losses.Our results report here suggest the evolution of Tas1rs is more complex than we previously appreciated and highlight the caveat of analyzing sequences predicted from draft genome sequences.Future work for a better understanding of taste receptor function would help uncover what ecological factors have driven the evolution history of Tas1rs in vertebrates.
