Yoshiro Ishimaru

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Animals use their gustatory systems to evaluate the nutritious value, toxicity, sodium content, and acidity of food. Although characterization of molecular identities that receive taste chemicals is essential, molecular receptors underlying sour taste sensation remain unclear. Here, we show that two transient receptor potential (TRP) channel members, PKD1L3(More)
In Japan we have had two outbreaks of hand, foot, and mouth disease associated with disorders of the central nervous system, one in 1973 and the other in 1978. The isolated virus in both outbreaks was enterovirus 71. Central nervous system disorders were present in 24% of patients in 1973 and in 8% of patients in 1978. These disorders were localised(More)
Recent progress in the molecular biology of taste reception has revealed that in mammals, the heteromeric receptors T1R1/3 and T1R2/3 respond to amino acids and sweeteners, respectively, whereas T2Rs are receptors for bitter tastants. Similar taste receptors have also been characterized in fish, but their ligands have not been identified yet. In the present(More)
cDNA libraries from porcine group (Gp) C rotavirus strain Cowden and a human Gp C rotavirus strain were generated. The complete nucleotide sequence of gene 8 from the Cowden strain was determined from gene 8-specific clones and viral transcript RNA. A full-length gene 8 clone was generated from the human Gp C virus by polymerase chain reaction (PCR) using(More)
The transient receptor potential channel, PKD2L1, is reported to be a candidate receptor for sour taste based on molecular biological and functional studies. Here, we investigated the expression pattern of PKD2L1-immunoreactivity (IR) in taste buds of the mouse. PKD2L1-IR is present in a few elongate cells in each taste bud as reported previously. The(More)
Of the five basic taste qualities, the molecular mechanisms underlying sweet, bitter, and umami (savory) taste perception have been extensively elucidated, including the taste receptors and downstream signal transduction molecules. Recent studies have revealed that these taste-related molecules play important roles not only in the oral cavity but also in a(More)
Vertebrates receive tastants, such as sugars, amino acids, and nucleotides, via taste bud cells in epithelial tissues. In mammals, two families of G protein-coupled receptors for tastants are expressed in taste bud cells-T1Rs for sweet tastants and umami tastants (l-amino acids) and T2Rs for bitter tastants. Here, we report two families of candidate taste(More)
Ligand-gated ion channels are important in sensory and synaptic transduction. The PKD1L3-PKD2L1 channel complex is a sour taste receptor candidate that is activated by acids. Here, we report that the proton-activated PKD1L3-PKD2L1 ion channels have the unique ability to be activated after the removal of an acid stimulus. We refer to this property as the(More)
G-protein-coupled receptors mediate the senses of taste, smell, and vision in mammals. Humans recognize thousands of compounds as bitter, and this response is mediated by the hTAS2R family, which is one of the G-protein-coupled receptors composed of only 25 receptors. However, structural information on these receptors is limited. To address the molecular(More)
PURPOSE To determine the utility of MR imaging in the evaluation of lingual carcinomas. MATERIAL AND METHODS Eleven patients with lingual carcinoma were evaluated with MR imaging including dynamic study within one week before surgery. Nine patients underwent preoperative chemotherapy or irradiation, and 2 patients had no preoperative treatment.(More)