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Avancées récentes dans les recherches modernes sur les récepteurs du goût et la théorie des cinq saveurs de la médecine traditionnelle chinoise

  • role： First author第一作者
  • Affiliation：

    Shandong University of Traditional Chinese Medicine， Jinan 250355， China

  • Email：1719007388@qq.com
  • Introduction：徐晓晓，在读硕士，从事中药炮制研究，E-mail：1719007388@qq.com
XU Xiaoxiao1,  
  • Affiliation：

    Shandong University of Traditional Chinese Medicine， Jinan 250355， China

BAI Hongjie1,  
  • Affiliation：

    Shandong University of Traditional Chinese Medicine， Jinan 250355， China

BI Yu1,  
  • Affiliation：

    Shandong Academy of Chinese Medicine， Jinan 250014， China

    Key Unit for Research of Technique and Principle of Honey-processing and Carbonizing of SATCM， Jinan 250014， China

QU Zhenni23,  
  • Affiliation：

    Shandong Academy of Chinese Medicine， Jinan 250014， China

    Key Unit for Research of Technique and Principle of Honey-processing and Carbonizing of SATCM， Jinan 250014， China

SHI Dianhua23,  
  • role： Corresponding author通信作者
  • Affiliation：

    Shandong Academy of Chinese Medicine， Jinan 250014， China

    Key Unit for Research of Technique and Principle of Honey-processing and Carbonizing of SATCM， Jinan 250014， China

  • Email：daiyanpeng1027@163.com
  • Introduction：戴衍朋，副研究员，硕士生导师，从事中药炮制研究，E-mail：daiyanpeng1027@163.com
DAI Yanpeng23*

résumé

Le goût est une sensation résultant de la réaction des substances dans la bouche avec les cellules des récepteurs du goût. Une fonction gustative normale est essentielle pour la vie quotidienne et la santé humaine. Les récepteurs du goût, qui sont les récepteurs des molécules gustatives, comprennent les récepteurs acides, amers, sucrés, salés et umami, principalement distribués dans la cavité buccale, le tractus gastro-intestinal et l'épithélium des voies respiratoires, où ils jouent un rôle physiologique. Dans la théorie de la médecine traditionnelle chinoise, les herbes ont cinq saveurs : acide, amer, doux, piquant et salé, qui sont étroitement liées à leurs effets. Excepté les récepteurs pour le goût piquant et umami, les cinq autres récepteurs du goût correspondent respectivement aux cinq saveurs des herbes. Cependant, la corrélation entre eux n'a pas été étudiée dans la littérature, comme les récepteurs amers et les herbes amères, les récepteurs sucrés et les herbes douces. Cet article résume les recherches récentes sur les récepteurs du goût, analyse la relation entre « récepteur - herbe », les cinq saveurs, les mécanismes de transmission et les maladies, et propose la possibilité de combiner la théorie des cinq saveurs de la médecine traditionnelle chinoise avec la recherche biomédicale moderne, fournissant ainsi une référence pour les recherches sur les « saveurs » des herbes et leur corrélation avec les récepteurs du goût.

mots-clés

récepteurs du goût;mécanismes de transmission;cinq saveurs de la médecine traditionnelle chinoise;maladies;corrélation

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