TAS2R14 Membrane Protein Introduction

Introduction of TAS2R14

Taste receptor type 2 member 14, also known as Taste receptor family B member 1 (TRB1), is a protein that in humans is encoded by the TAS2R14 gene. It belongs to the family of candidate taste receptors which are specifically expressed in the taste receptor cells of the tongue and palate epithelia. As a member of the G-protein-coupled receptor superfamily, TAS2R14 is organized in the genome in clusters and is genetically linked to loci that influence bitter perception in mice and humans.

Function of TAS2R14 Membrane Protein

TAS2R14 is a member of the family of taste type 2 receptors (TAS2Rs) which were first identified in taste buds and subsequently discovered in extra-oral systems, where they acted with various physiological effects. During the past years, a series of studies have shown that sensing potentially harmful bitter substances in the oral cavity is achieved by the members of TAS2Rs, which are expressed in specialized sensory cells and recognize individual but overlapping sets of bitter compounds. As a member of the TAS2Rs, TAS2R14 has been proved to have extremely broad spectra for activation towards a large variety of putative bitter tastants that are structurally very divergent. This feature of TAS2R14 might explain how the limited number of bitter taste receptors enable mammals to recognize thousands of different bitter tasting molecules. What's more, it has been reported that TAS2R14 is expressed significant highly in human bronchi among the 25 TAS2Rs, indicating that TAS2R14 could be potentially used as a therapeutic target against respiratory diseases.

Fig.1 Taste receptors for five basic taste qualities and signal transduction pathways. (Kobayashi, 2010)

Application of TAS2R14 Membrane Protein in Literature

1. Zhang Y., et al. Identification of a specific agonist of human TAS2R14 from Radix Bupleuri through virtual screening, functional evaluation, and binding studies. Scientific reports. 2017, 7(1): 12174. PubMed ID: 28939897
   
   

   This article suggests that Saikosaponin b (SSb) is a direct TAS2R14 agonist that has the ability to inhibit IgE-induced mast cell degranulation.

2. Le Nevé B., et al. The steroid glycoside Hg-12 from Hoodia gordonii activates the human bitter receptor TAS2R14 and induces CCK release from HuTu-80 cells. American Journal of Physiology-Gastrointestinal and Liver Physiology. 2010, 299(6): G1368-75. PubMed ID: 20930049
   
   

   This article identifies a natural agonist of TAS2R7 and TAS2R14 may play a role as a bitter receptor in satiety control and food intake.

3. Campa D., et al. A gene-wide investigation on polymorphisms in the taste receptor 2R14 (TAS2R14) and susceptibility to colorectal cancer. BMC medical genetics. 2010, 11(1): 88. PubMed ID: 20534144
   
   

   This article indicates that the TAS2R14 gene doesn't play a major role in colorectal cancer risk in this population though there is insufficient statistical data to completely exclude the possibility that rare variants of the TAS2R14 might be involved in colorectal cancer risk.

4. Schrumpfová P.P., et al. Telomere binding protein TRB1 is associated with promoters of translation machinery genes in vivo. Plant molecular biology. 2016, 90(1-2): 189-206. PubMed ID: 26597966
   
   

   This article suggests that TRB1 plays a role in the regulation of genes involved in the biogenesis of the translational machinery, in addition to its preferential telomeric localization.

5. Miyajima C., et al. Pseudokinase tribbles 1 (TRB1) negatively regulates tumor-suppressor activity of p53 through p53 deacetylation. Biological and Pharmaceutical Bulletin. 2015, 38(4): 618-24. PubMed ID: 25832642
   
   

   This article shows that TRB1 could interact with p53 and suppress its tumor suppressor activity. TRB1 knockdown enhances the transcriptional activity of p53 and decreases cell viability. It indicates that TRB1 is involved in the proliferation of tumor cells by inhibiting the activities of tumor suppressor p53 in solid tumors.

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Reference

1. Kobayashi, et al. (2010). Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensors. 10(4), 3411-3443.

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