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Успехи физиологических наук, 2023, T. 54, № 4, стр. 73-92

Сладкий вкус: от рецепции к восприятию

В. О. Муровец a, *, Е. А. Лукина a, **, В. А. Золотарев a, ***

a Институт физиологии им. И.П. Павлова РАН
199034 Санкт-Петербург, Россия

* E-mail: murovetsvo@infran.ru
** E-mail: lukinaea@infran.ru
*** E-mail: zolotarevva@infran.ru

Поступила в редакцию 20.04.2023
После доработки 25.04.2023
Принята к публикации 30.04.2023

Аннотация

Сладкое – наиболее сильная вкусовая модальность, формирующая пищевое поведение и влияющая на гомеостаз. В обзоре суммированы сведения о рецепции и кодировании вкусовых сигналов на уровне вкусовых почек и центров головного мозга при потреблении сладких веществ. Основное внимание уделено молекулярно-клеточным механизмам идентификации сладкого вкуса и детекции калорийного состава пищи, включая роль мембранных белковых рецепторов T1R2/T1R3 и связанного с ними внутриклеточного ферментативного каскада, а также метаболического механизма оценки концентрации поступающей в цитоплазму глюкозы. Описаны генетические аспекты чувствительности к сладкому и влияние полиморфизма генов рецептора сладкого вкуса на чувствительность к сахарам и низкокалорийным сахарозаменителям. В обзоре приведены результаты современных исследований эндокринной, паракринной и аутокринной модуляции рецепции и восприятия сладкого вкуса в зависимости от метаболического статуса организма. Сделано предположение о перспективном направлении исследований по проблеме.

Ключевые слова: вкусовые рецепторы сладкого, белки T1R2 и T1R3, головной мозг, нейропептиды, гомеостаз

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