Rationale, methods, and assays for identifying human and non-human primate taste specific genes and use thereof in taste modulator and therapeutic screening assays
This invention relates to novel rationale and methods for identifying human and primate taste-specific genes, including genes involved in salty taste perception, especially human salty taste perception, but also genes involved in sweet, bitter, umami, and sour taste perception, and genes involved in other taste cell or taste receptor related activities such as digestive function and digestive related diseases, taste cell turnover, immunoregulation of the oral and digestive tract, and metabolic regulation such as in diabetes and obesity, the genes identified using these methods, and assays for identifying taste modulators (enhancers or blockers) and potential therapeutics using these genes. These compounds have potential application in modulating (enhancing or blocking) taste perception, especially salty taste perception and as potential therapeutics. In addition, this invention relates to novel methods for identifying taste-specific genes that can be used as markers for different taste cell types, including sweet, bitter, umami, sour, salty, and other taste cells in mammals as well as assays that measure the activity of the sweet, bitter, umami, or sour receptor in the presence of these genes to identify modulators of sweet, bitter, umami, and sour taste and to identify therapeutics especially for treating digestive or metabolic disorders, taste loss, and oral infections. Particularly, the genes identified herein and antibodies or oligos thereto can be used as markers to identify and/or purify specific taste cells e.g., from taste cell suspensions by use of FACS or magnetic bead cell selection or other known cell purification and isolation procedures.
1. A composition consisting of (i) a purified primate taste cell population, wherein the purified taste cells co-express KIT, T1R1 and T1R3 and (ii) a probe that provides for the specific detection of nucleic acids encoding KIT nucleic acid or KIT polypeptides.
2. The composition containing purified taste cell population of claim 1 , wherein the probe comprises at least one nucleic acid which hybridizes to KIT.
3. The composition containing purified taste cell population of claim 1 , wherein the probe comprises at least antibody which specifically binds to KIT polypeptides.
4. The composition containing purified taste cell population of claim 1 , wherein the purified taste cells further express TRPM5.
5. The composition containing purified taste cell population of claim 1 , wherein the purified taste cells are macaque taste cells.
6. The composition containing purified taste cell population of claim 1 , wherein the purified taste cells are human taste cells.
7. A method of isolating taste cells that express KIT, comprising: (i) contacting an impure population of cells containing taste cells with a probe that specifically detects taste cells which express KIT; (ii) separating the detected KIT-expressing taste cells from the impure cell population and (iii) identifying in the resultant KIT-expressing taste cells those taste cells which further co-express T1R1 and T1R3.
8. The method of claim 7 , wherein the probe comprises at least one nucleic acid which hybridizes to KIT.
9. The method of claim 7 , wherein the probe comprises at least antibody which specifically binds to KIT polypeptides.
10. The method of claim 7 , further comprising separating those KIT expressing cells which are detected to further express T1R1 and T1R3.
11. The method of claim 7 , wherein the KIT-expressing taste cells and/or KIT/T1R1 and/or T1R3 co-expressing cells taste cells are separated by FACS or magnetic bead cell separation.
12. The method of claim 7 , wherein the purified taste cells are macaque taste cells.
13. The method of claim 7 , wherein the purified taste cells are human taste cells.