Electrical responses to taste chemicals across the dorsal epithelium of bullfrog tongue

Stimulation of the bullfrog tongue with taste chemicals produced a slow change in transepithelial potential difference across the dorsal epithelium. The potential profile was in many respects similar to that of the intracellularly recorded potential changes in taste cells and to the activity of taste fibers in frogs.     

An initial phasic depolarization exists in the receptor potential of taste cells.

When frog taste cells were stimulated by varying salts after adaptation to water, quinine or acetic acid, a phasic depolarization appeared initially in the receptor potential of taste cells. The initial transient depolarization may be related to the enhancement of an initial phasic response in the taste nerve.     

Influence of temperature on taste perception

Daily experience tells us that temperature has a strong influence on how we taste. Despite the longstanding interest of many specialists in this aspect of taste, we are only starting to understand the molecular mechanisms underlying the temperature dependence of different taste modalities. Recent research has led to the identification of some strong thermosensitive molecules in the taste transduction pathway. The cold activation of the epithelial Na⁺ channel and the heat activation of the taste variant of the vanilloid receptor (TRPV1t) may underlie the temperature dependence of salt responses. Heat activation of the transient receptor potential channel TRPM5 explains the enhancement of sweet taste perception by warm temperatures. Current development of methods to study taste cell physiology will help to determine the contribution of other temperature-sensitive events in the taste transduction pathways. Vice versa, the analysis of the thermodynamic properties of these events may assist to unveil the nature of several taste processes. Received 29 August 2006; received after revision 5 October 2006; accepted 20 November 2006     

Latency of taste nerve signals in frog (Rana catesbeiana).

The latency of frog gustatory neural impulses to 1.0 M NaCl was a mean of 86 msec. Electrical stimulation of taste cell membranes produced gustatory neural impulses with the mean 5 msec latency. It is concluded that most of the 86 msec latency of taste nerve responses to 1.0 N NaCl is due to the latency of taste receptor potential following the onset of gustatory stimulation.     

Taste perception and coding in the periphery

Recent identification of taste receptors and their downstream signaling molecules, expressed in taste receptor cells, led to the understanding of taste coding in the periphery. Ion channels appear to mediate detection of salty and sour taste. The sensations of sweet, umami and bitter taste are initiated by the interaction of sapid molecules with the G-protein-coupled receptors T1Rs and T2Rs. Mice lacking either PLCβ2 or TRPM5 diminish behavioral and nerve responses to sweet, umami and bitter taste stimuli, suggesting that both receptor families converge on a common signaling pathway in the taste receptor cells. Nevertheless, separate populations of taste cells appear to be uniquely tuned to sweet, umami and bitter taste. Since PLCβ2-deficient mice still respond to sour and salty stimuli, sour and salty taste are perceived independent of bitter, umami and sweet taste. In this review, the recent characterization of the cellular mechanisms underlying taste reception and perception, and of taste coding in the periphery will be discussed. Received 5 March 2006; received after revision 2 May 2006; accepted 10 June 2006     

Peptide interactions with taste receptors: overlap in taste receptor specificity

Two hitherto unrelated areas of taste appear to provide an important insight into a class of taste receptor sites. A region of the sweet protein monellin is similar to a savory tasting beef octapeptide, and this peptide region could represent an overlap in the specificity of binding to a common peptide taste receptor site. Such an overlap in binding specificity explains the low but significant level of sweetness observed with savory tasting stimuli.     

Does an initial phasic response exist in the receptor potential of taste cells?

The depolarizing receptor potentials to 0.5 M NaCl recorded from frog taste cells did not exhibit any phasic response, even when the rectangular waveform of stimulus onset was employed. The quickest depolarizations recorded reached the peak in 50 msec. On the other hand, the gustatory neural response showed initial overshoot of the impulse discharge even when 0.5 M NaCl was delivered at the slower rate of 0.06 ml/sec. It is concluded that the initial neural response may be associated with the rate of rise of the receptor potential before its plateau level is reached.     

Speed and consistency of human decisions to swallow or spit sweet and sour solutions

Measurements of the frequency and speed of spitting or swallowing citric acid, sodium saccharin, or mixture solutions, using the taste of one of them as the definition of what was to be spit, revealed that ‘correct’ spits occurred on ≥70% of trials with equal reliability and latency among the liquids, indicating that recognition-based rejection decisions in adult humans are as rapid and consistent for an arbitrary sweet taste as for a sour or mixed taste.     

Speed and consistency of human decisions to swallow or spit sweet and sour solutions.

Measurements of the frequency and speed of spitting or swallowing citric acid, sodium saccharin, or mixture solutions, using the taste of one of them as the definition of what was to be spit, revealed that 'correct' spits occurred on > or = 70% of trials with equal reliability and latency among the liquids, indicating that recognition-based rejection decisions in adult humans are as rapid and consistent for an arbitrary sweet taste as for a sour or mixed taste.     

Peptide interactions with taste receptors: Overlap in taste receptor specificity

Summary Two hitherto unrelated areas of taste appear to provide an important insight into a class of taste receptor sites. A region of the sweet protein monellin is similar to a savory tasting beef octapeptide, and this peptide region could represent an overlap in the specificity of binding to a common peptide taste receptor site. Such an overlap in binding specificity explains the low but significant level of sweetness observed with savory tasting stimuli.The work from this laboratory was supported by NIH Research Grant No. NS-15740 from NINCDS and by the Veterans Administration.     

Signaling in the Chemosensory Systems

Taste bud cells communicate with sensory afferent fibers and may also exchange information with adjacent cells. Indeed, communication between taste cells via conventional and/or novel synaptic interactions may occur prior to signal output to primary afferent fibers. This review discusses synaptic processing in taste buds and summarizes results showing that it is now possible to measure real-time release of synaptic transmitters during taste stimulation using cellular biosensors. There is strong evidence that serotonin and ATP play a role in cell-to-cell signaling and sensory output in the gustatory end organs.     

Molecular neurophysiology of taste in <Emphasis Type="Italic">Drosophila</Emphasis>

The recent identification of candidate receptor genes for sweet, umami and bitter taste in mammals has opened a door to elucidate the molecular and neuronal mechanisms of taste. Drosophila provides a suitable system to study the molecular, physiological and behavioral aspects of taste, as sophisticated molecular genetic techniques can be applied. A gene family for putative gustatory receptors has been found in the Drosophila genome. We discuss here current knowledge of the gustatory physiology of Drosophila. Taste cells in insects are primary sensory neurons whereupon each receptor neuron responds to either sugar, salt or water. We found that particular tarsal gustatory sensilla respond to bitter compounds. Electrophysiological studies indicate that gustatory sensilla on the labellum and tarsi are heterogeneous in terms of their taste sensitivity. Determination of the molecular bases for this heterogeneity could lead to an understanding of how the sensory information is processed in the brain and how this in turn is linked to behavior.Received 12 May 2003; received after revision 9 June 2003; accepted 13 June 2003     

Change in taste preference related to aging of taste cells in rat

Following the suppression of renewal of rat taste cells by vinblastine sulphate, the preference for sucrose decreased markedly while the aversion to quinine did not change. The results suggest that the sensitivity of taste cells to sucrose decreases with their aging, but the sensitivity to quinine increases.     

Do taste receptors respond to perturbation of water structure?

The pmr spin-spin pulse relaxation times (T2 values) of the L-amino acids are examined in relation to their taste threshold values. There is an inverse trend between T2 value and threshold value with a good correlation for amino acids whose natural pH is close to neutrality. These results may indicate that taste receptors respond to perturbation of water structure.     

Receptor potential of rat taste cell to potassium benzoate

Summary Rat taste cells responded to relatively low concentrations of K-benzoate with a hyperpolarization and to the high concentrations with a depolarization. During both responses the membrane resistance of a taste cell decreased. Depolarization elicited by application of a combination of 0.25 M NaCl and 0.05 M K-benzoate was smaller than that by the NaCl alone, indicating a depressant action of K-benzoate.     

Receptor potential of rat taste cell to potassium benzoate.

Rat taste cells responded to relatively low concentrations of K-benzoate with a hyperpolarization and to the high concentrations with a depolarization. During both responses the membrane resistance of a taste cell decreased. Depolarization elicited by application of a combination of 0.25 M NaCl and 0.05 M K-benzoate was smaller than that by the NaCl alone, indicating a depressant action of K-benzoate.     

Do taste receptors respond to perturbation of water structure?

The pmr spin-spin pulse relaxation times (T₂ values) of the L-amino acids are examined in relation to their taste threshold values. There is an inverse trend between T₂ value and threshold value with a good correlation for amino acids whose natural pH is close to neutrality. These results may indicate that taste receptors respond to perturbation of water structure.     

Natural sweet macromolecules: how sweet proteins work

A few proteins, discovered mainly in tropical fruits, have a distinct sweet taste. These proteins have played an important role towards a molecular understanding of the mechanisms of taste. Owing to the huge difference in size, between most sweeteners and sweet proteins, it was believed that they must interact with a different receptor from that of small molecular weight sweeteners. Recent modelling studies have shown that the single sweet taste receptor has multiple active sites and that the mechanism of interaction of sweet proteins is intrinsically different from that of small sweeteners. Small molecular weight sweeteners occupy small receptor cavities inside two subdomains of the receptor, whereas sweet proteins can interact with the sweet receptor according to a mechanism called the ‘wedge model’ in which they bind to a large external cavity. This review describes these mechanisms and outlines a history of sweet proteins. Received 11 February 2006; received after revision 31 March 2006; accepted 11 May 2006     

Lipid characterization and 14C-acetate metabolism in catfish taste epithelium

The catfish, Ictalurus punctatus is an important model system for the study of the biochemical mechanisms of taste reception. A detailed lipid analysis of epithelial tissue from the taste organ (barbel) of the catfish has been performed. Polar lipids account for 62 +/- 1% of the total, neutrals for 38 +/- 1%. Phosphatidyl-cholines, serines and ethanolamines are the major constituents of the polar fraction. Plasmalogen concentration is high relative to that of non-neural tissues. [14C]-Acetate is incorporated into cell lipid fractions after incubation of barbel tissue at 37 degrees C for 60 min. Percentage amounts of most lipids change with time during this in vitro incubation. The phospholipids are the most metabolically active fractions. This work yields information for continuing reconstitution experiments and indicates that the taste epithelium of this important model system is a metabolically active tissue capable of supporting lipid turnover/synthesis.     

Lipid characterization and14C-acetate metabolism in catfish taste epithelium

Summary The catfish,Ictalurus punctatus is an important model system for the study of the biochemical mechanisms of taste reception. A detailed lipid analysis of epithelial tissue from the taste organ (barbel) of the catfish has been performed. Polar lipids account for 62±1% of the total, neutrals for 38±1%. Phosphatidyl-cholines, serines and ethanolamines are the major constitutents of the polar fraction. Plasmalogen concentration is high relative to that of non-neural tissues. [¹⁴C]-Acetate is incorporated into cell lipid fractions after incubation of barbel tissue at 37°C for 60 min. Percentage amounts of most lipids change with time during this in vitro incubation. The phospholipids are the most metabolically active fractions. This work yields information for continuing reconstitution experiments and indicates that the taste epithelium of this important model system is a metabolically active tissue capable of supporting lipid turnover/synthesis.This work was supported in part by NIH Research Grant No. NS-23622, NS-22620, and by the Veterans Administration.