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© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The essential micronutrient zinc is known to inhibit gastric acid secretion (GAS), where its homeostasis is strictly regulated. We hypothesized that the gastric bitter taste receptors, TAS2Rs, regulate the following: (i) zinc-modulated proton secretory activity (PSA) as a key mechanism of GAS and (ii) zinc homeostasis in immortalized parietal cells. To confirm this hypothesis, human gastric tumor cells (HGT-1) were exposed to 100–1000 µM of zinc salts for 30 min in order to quantitate their TAS2R-dependent PSA and intracellular zinc concentration using a fluorescence-based pH sensor and ICP-MS, respectively. Thereby, we identified TAS2R43 as a key player in parietal cell PSA and zinc homeostasis, with both conclusions being verified by a CRISPR-Cas9 knockout approach. Moreover, by regulating the zinc importer protein ZIP14, TAS2R43 proved to perform a protective role against excessive zinc accumulation in immortalized parietal cells.

Details

Title
Bitter Taste Receptor TAS2R43 Co-Regulates Mechanisms of Gastric Acid Secretion and Zinc Homeostasis
Author
Noreen, Orth H 1 ; Pirkwieser, Philip 2 ; Benthin Julia 1   VIAFID ORCID Logo  ; Koehler, Melanie 3   VIAFID ORCID Logo  ; Sterneder Sonja 4 ; Etkin, Parlar 5 ; Schaudy Erika 5   VIAFID ORCID Logo  ; Lietard Jory 5   VIAFID ORCID Logo  ; Timm, Michel 1 ; Boger, Valerie 2 ; Dunkel, Andreas 2   VIAFID ORCID Logo  ; Somoza, Mark M 6   VIAFID ORCID Logo  ; Somoza Veronika 7   VIAFID ORCID Logo 

 Graduate School of Life Sciences, Technical University of Munich, 85354 Freising, Germany, Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, [email protected] (M.K.); [email protected] (A.D.); [email protected] (M.M.S.) 
 Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, [email protected] (M.K.); [email protected] (A.D.); [email protected] (M.M.S.) 
 Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, [email protected] (M.K.); [email protected] (A.D.); [email protected] (M.M.S.), TUM Junior Fellow, School of Life Sciences, Technical University of Munich, 85354 Freising, Germany 
 Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, [email protected] (M.K.); [email protected] (A.D.); [email protected] (M.M.S.), Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria, Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, 1090 Vienna, Austria 
 Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria 
 Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, [email protected] (M.K.); [email protected] (A.D.); [email protected] (M.M.S.), Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria, Chair of Food Chemistry and Molecular Sensory Science, School of Life Sciences, Technical University of Munich, 85354 Freising, Germany 
 Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, [email protected] (M.K.); [email protected] (A.D.); [email protected] (M.M.S.), Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria, Chair of Nutritional Systems Biology, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany 
First page
6017
Publication year
2025
Publication date
2025
Publisher
MDPI AG
ISSN
16616596
e-ISSN
14220067
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3229148413
Copyright
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.