Interactions Between Odorants and Glutathione Transferases in the Human Olfactory Cleft.

GSTA1 GSTP1 glutathione transferase human odorant olfaction

Journal

Chemical senses
ISSN: 1464-3553
Titre abrégé: Chem Senses
Pays: England
ID NLM: 8217190

Informations de publication

Date de publication:
07 11 2020
Historique:
pubmed: 22 8 2020
medline: 21 5 2021
entrez: 22 8 2020
Statut: ppublish

Résumé

Xenobiotic metabolizing enzymes and other proteins, including odorant-binding proteins located in the nasal epithelium and mucus, participate in a series of processes modulating the concentration of odorants in the environment of olfactory receptors (ORs) and finely impact odor perception. These enzymes and transporters are thought to participate in odorant degradation or transport. Odorant biotransformation results in 1) changes in the odorant quantity up to their clearance and the termination of signaling and 2) the formation of new odorant stimuli (metabolites). Enzymes, such as cytochrome P450 and glutathione transferases (GSTs), have been proposed to participate in odorant clearance in insects and mammals as odorant metabolizing enzymes. This study aims to explore the function of GSTs in human olfaction. Using immunohistochemical methods, GSTs were found to be localized in human tissues surrounding the olfactory epithelium. Then, the activity of 2 members of the GST family toward odorants was measured using heterologously expressed enzymes. The interactions/reactions with odorants were further characterized using a combination of enzymatic techniques. Furthermore, the structure of the complex between human GSTA1 and the glutathione conjugate of an odorant was determined by X-ray crystallography. Our results strongly suggest the role of human GSTs in the modulation of odorant availability to ORs in the peripheral olfactory process.

Identifiants

pubmed: 32822468
pii: 5895478
doi: 10.1093/chemse/bjaa055
doi:

Substances chimiques

Glutathione Transferase EC 2.5.1.18

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

645-654

Informations de copyright

© The Author(s) 2020. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Auteurs

Mathieu Schwartz (M)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Franck Menetrier (F)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Jean-Marie Heydel (JM)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Evelyne Chavanne (E)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Philippe Faure (P)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Marc Labrousse (M)

Laboratoire d'Anatomie, UFR Médecine de Reims, Université de Reims Champagne Ardenne, Reims, France.

Frédéric Lirussi (F)

Université de Bourgogne-Franche Comté, INSERM U1231, University Hospital of Dijon, Dijon, France.

Francis Canon (F)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Bengt Mannervik (B)

Department of Biochemistry and Biophysics, Stockholm University, Stockholm, Sweden.

Loïc Briand (L)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

Fabrice Neiers (F)

Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France.

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Classifications MeSH