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±×·±µ¥ ¿ì¸®´Â ź»êÀÇ ½Ã¿øÇÔÀ» ¹°¸®Àû °¨°¢ÀÎ ÃË°¢À¸·Î ´À³¢Áö ¾Ê°í ¼ö¼ÒÀÌ¿Â ³óµµ¿¡ ÀÇÇØ È­ÇÐÀûÀ¸·Î ´À³¤´Ù°í ÇÑ´Ù. ÀÛÀº ¹°Ã¼¸¦ ÀÌ¿ëÇÏ¿© ÇôÀÇ Ç¥¸é¿¡ ź»ê°¡½ºÃ³·³ ÀÚ±ØÀ» Á־ ½Å°æ¼¼Æ÷´Â ¹ÝÀÀÀ» ÇÏÁö ¾Ê°í, ź»êÀÌ À־ Çô Ç¥¸éÀÇ Åº»êÅ»¼ö¼ÒÈ¿¼Ò 4(CA-¥³: carbonic anhydrase 4)ÀÇ ÀÛ¿ëÀ» ¸·À¸¸é Åå ½î´Â ´À³¦À» ÀüÇô ´À³¢Áö ¸øÇÑ´Ù°í ÇÑ´Ù. ź»êÀÌ ÇôÀÇ Ç¥¸é¿¡ ź»êÅ»¼öÈ¿¼Ò¿Í ¸¸³ª¸é ¼ö¼ÒÀ̿°ú Áßź»êÀÌ¿ÂÀÌ »ý±â´Âµ¥ ¼ö¼ÒÀÌ¿ÂÀÌ °íÃß³ÃÀ̳ª °èÇÇ¿¡ ¹ÝÀÀÇÏ´Â TRPA1 ¼ö¿ëü¿Í ¹ÝÀÀÀ» Çؼ­ ´À²¸Áö´Â °¨°¢À̶ó´Â °ÍÀÌ´Ù. »ç½Ç ÀÎü´Â ÃË°¢, ÈÄ°¢, ±×¸®°í ³ú¿Í Ç÷·ù µî ´Ù¾çÇÑ ¼öÁØ¿¡¼­ ÀÌ»êȭź¼Ò¸¦ °¨ÁöÇÑ´Ù. ±×·¯³ª ±¸Ã¼ÀûÀÎ ¸ÞÄ«´ÏÁòÀº Àß ¸ô¶ú´Âµ¥, NIDCR°ú ÇÏ¿öµåÈÞÁî ÀÇÇבּ¸¼ÒÀÇ ¿¬±¸Áø¿¡ ÀÇÇØ ±× ±âÀÛÀÇ ÀϺΰ¡ ±¸Ã¼ÀûÀ¸·Î ¹àÇôÁø °ÍÀÌ´Ù.

ź»êÀÇ ¸ÀÀº ÃË°¢À¸·Î »ý°¢ÇÏÁö¸¸ »ç½ÇÀº ¹°¸®ÀûÀ¸·Î ÇôÀÇ Ç¥¸é¿¡ ź»ê°¡½º°¡ ¹ß»ýÇßÀ» ¶§ »ý±â´Â ÀÚ±ØÀ» Á־ ½Å°æ¼¼Æ÷°¡ ¹ÝÀÀÀ» ÇÏÁö ¾Ê°í, Çô Ç¥¸éÀÇ Åº»êÅ»¼öÈ¿¼ÒÀÇ ÀÛ¿ëÀ» ¸·À¸¸é ź»êÀ½·áÀÇ Åå ½î´Â ´À³¦À» ÀüÇô ´À³¥ ¼ö ¾ø´Ù´Â Á¡¿¡¼­ ÃË°¢Àº ¾Æ´Ñ ¼ÀÀÌ´Ù. Åå ½î´Â °¨°¢Àº ¾×ü¿¡ ³ìÀº ź»ê°¡½º¿Í ź»êÅ»¼öÈ¿¼ÒÀÇ È­ÇйÝÀÀÀ¸·Î »ý±ä °¨°¢ÀÎ °ÍÀÌ´Ù.
 
ź»êÀ½·á¸¦ ¸¶½Ã¸é ź»êÀÌ Ç¥¸éÀÇ ¼¼Æ÷¿¡ ½º¸çµé¾î ź»êÅ»¼öÈ¿¼Ò¿Í ¸¸³ª°Ô µÈ´Ù. À̶§ ¼ö¼ÒÀ̿°ú Áßź»êÀÌ¿ÂÀÌ »ý±â´Âµ¥ ¼ö¼ÒÀ̿¿¡ ÀÇÇØ Åå ½î´Â ÀÚ±ØÀÌ »ý±â´Â °ÍÀÌ´Ù. ±×¸®°í ÀÌ°ÍÀ» °íÃß³ÃÀ̳ª °èÇÇ¿¡ ¹ÝÀÀÇÏ´Â TRPA1¿¡ ¹ÝÀÀÇÏ´Â °ÍÀÌ´Ù

 

ź»êÀ½·áÀÇ ¸ÀÀ» ´À³¢´Â ¹Ì°¢¼ö¿ëü ¹ß°ß
Reference: The Taste of Carbonation, Science 16 October 2009, Vol. 326. no. 5951, pp. 443 - 445

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ź»êÀ½·áÀÇ ¿ª»ç´Â 250³âÀ̳ª µÇÁö¸¸, »ç¶÷ÀÌ Åº»êÀÇ ¸ÀÀ» ´À³¢´Â ¸ÞÄ¿´ÏÁò¿¡ ´ëÇÑ °úÇÐÀû ¼³¸íÀº ÃæºÐÄ¡ ¸øÇß´ø °ÍÀÌ »ç½ÇÀÌ´Ù. ¹Ì ±¹¸³º¸°Ç¿ø(NIH) »êÇÏ ±¹¸³ Ä¡¾Æ¡¤µÎ°³¾È¸é¿¬±¸¼Ò(NIDCR: Dental and Craniofacial Research)¿Í UCSD »êÇÏ ÇÏ¿öµåÈÞÁî ÀÇÇבּ¸¼Ò(Howard Hughes Medical Institute)ÀÇ ¿¬±¸ÁøÀº Science 10¿ù 16ÀÏÈ£¿¡ ±â°íÇÑ ³í¹®¿¡¼­, ¸¶¿ì½ºÀÇ ±¸°­ ³»¿¡¼­ ź»êÀÇ ¸ÀÀ» ´À³¢°Ô ÇÏ´Â È¿¼Ò¸¦ ã¾Æ³»¾ú´Ù°í ¹ßÇ¥ÇÏ¿´´Ù. ¿¬±¸Áø¿¡ ÀÇÇϸé, ź»êÀÇ ¸ÀÀº ¹Ì·Ú(taste bud)¿¡¼­ÀÇ Ç¥¸é¿¡ ÀÛÀº ±ê¹ßó·³ ²ÈÇô Àִ ź»êÅ»¼ö¼ÒÈ¿¼Ò 4(CA-¥³: carbonic anhydrase 4)ÀÇ ÀÛ¿ë¿¡ ÀÇÇØ °¨ÁöµÈ´Ù°í ÇÑ´Ù. Áï CA-¥³´Â ¹Ì·Ú¿¡¼­ ½Å¸ÀÀ» °¨ÁöÇÏ´Â ¼¼Æ÷¸¦ È°¼ºÈ­½ÃÄÑ ³ú¿¡ °¨°¢½ÅÈ£¸¦ Àü´ÞÇÏ°Ô ÇÏ°í, ³ú´Â ÀÌ°ÍÀ» Ä£¼÷ÇÑ °¨°¢À¸·Î ÀνÄÇÏ°Ô µÈ´Ù´Â °ÍÀÌ´Ù.
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TRPA1 is a component of the nociceptive response to CO2.
Wang YY1, Chang RB, Liman ER.
J Neurosci. 2010 Sep 29;30(39):12958-63. doi: 10.1523/JNEUROSCI.2715-10.2010.

In humans, high concentrations of CO(2), as found in carbonated beverages, evoke a mixture of sensations that include a stinging or pungent quality. The stinging sensation is thought to originate with the activation of nociceptors, which innervate the respiratory, nasal, and oral epithelia. The molecular basis for this sensation is unknown. Here we show that CO(2) specifically activates a subpopulation of trigeminal neurons that express TRPA1, a mustard oil- and cinnamaldehyde-sensitive channel, and that these responses are dependent on a functional TRPA1 gene. TRPA1 is sufficient to mediate responses to CO(2) as TRPA1 channels expressed in HEK-293 cells, but not TRPV1 channels, were activated by bath-applied CO(2). CO(2) can diffuse into cells and produce intracellular acidification, which could gate TRPA1 channels. Consistent with this mechanism, TRPA1 channels in excised patches were activated in a dose-dependent manner by intracellular protons. We conclude that TRPA1, by sensing intracellular acidification, constitutes an important component of the nociceptive response to CO(2).

 


The Taste of Carbonation
- Jayaram Chandrashekar, David Yarmolinsky, Lars von Buchholtz, Yuki Oka, William Sly, Nicholas J. P. Ryba, Charles S. Zuker

 


CARBONATED DRINKS AFFECT PAIN SENSORS IN NASAL CAVITY

Neuroscience NewsNEUROSCIENCE NEWSSEPTEMBER 28, 2010

Neuroscientists at USC have discovered that carbonated drinks set off the same pain sensors in the nasal cavity as mustard, albeit at a lower intensity. During experimentation, researchers flowed carbonated saline over a dish containing nerve cells taken from the sensory circuits in the nose and mouth. They discovered that the gas activated a specific cell which serve as general pain sensors and expresses the TRPA1 gene.

Sparkling drinks spark pain circuits
Fizzy beverages light up same pain sensors as mustard and horseradish, a new study shows — so why do we drink them?
You may not think of the fizz in soda as spicy, but your body does.
The carbon dioxide in fizzy drinks sets off the same pain sensors in the nasal cavity as mustard and horseradish, though at a lower intensity, according to new research from the University of Southern California.
¡°Carbonation evokes two distinct sensations. It makes things sour and it also makes them burn. We have all felt that noxious tingling sensation when soda goes down your throat too fast,¡± said Emily Liman, senior author of a study published online in the Journal of Neuroscience.
That burning sensation comes from a system of nerves that respond to sensations of pain, skin pressure and temperature in the nose and mouth.
¡°What we did not know was which cells and which molecules within those cells are responsible for the painful sensation we experience when we drink a carbonated soda,¡± said Liman, an associate professor of neurobiology in the USC College of Letters, Arts and Sciences.
By flowing carbonated saline onto a dish of nerve cells from the sensory circuits in the nose and mouth, the researchers found that the gas activated only a particular type of cell.
¡°The cells that responded to CO2 were the same cells that detect mustard,¡± Liman said.
These cells express a gene known as TRPA1 and serve as general pain sensors.
Mice missing the TRPA1 gene showed ¡°a greatly reduced response¡± to carbon dioxide, Liman said, while adding the TRPA1 genetic code to CO2-insensitive cells made them responsive to the gas.
Now that carbonated beverages have been linked to pain circuits, some may wonder why we consume them. A new park in Paris even features drinking fountains that dispense free sparkling water.
Liman cited studies going back as far as 1885 that found carbonation dramatically reduced the growth of bacteria.
¡°Or it may be a macho thing,¡± she speculated.
If only a sip of San Pellegrino were all it took to prove one¡¯s hardiness.
The pain-sensing TRPA1 provides only one aspect of carbonation¡¯s sensory experience. In 2009, a group led by Charles Zuker of the University of California, San Diego and Nicholas Ryba of the National Institutes of Health showed that carbonation trips cells in the tongue that convey sourness.

 

 


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