Role of water in short-range repulsive and attractive interactions between macromolecules and bilayers.
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Electrochemistry↗
Biomedical subjects
S A Simon
Publications and source records attributed to S A Simon.
Modulation of rat chorda tympani nerve activity by lingual nerve stimulation.
1. A subpopulation of lingual nerve (LN) fibers surround and/or terminate in taste buds in fungiform papillae. One possible function of these fibers is to modulate chorda tympani fiber (CT) or taste responses. To test this hypothesis, the rat LN was stimulated electrically at various voltages (to 20 V), and single- and multiunit CT responses to water-0.1 M NaCl cycles were recorded before, during, and after LN stimulation. 2. When a thermally controlled water-0.1 M NaCl stimulus cycle was applied onto the tongue's surface, the surface temperature remained constant, independent of the stimulation voltage. In the absence of a liquid stimulus, the tongue's surface temperature increased approximately 4 degrees C upon LN stimulation for voltages > or = 5 V. This temperature increase, caused by vasodilation by way of the axon reflex flare mechanism, was taken as evidence that LN stimulation induces peptide release. 3. Comparison of CT activity before LN stimulation with the activity either during or after stimulation revealed statistically significant changes in CT activity. During LN stimulation the CT activity decreased. After LN stimulation, the variability in amount of CT activity increased. 4. In rats treated postnatally with subcutaneous injections of capsaicin to reduce or eliminate polymodal nociceptors, LN stimulation did not produce increases in the tongue's surface temperature or changes in CT activity. 5. Changes in CT activity could be detected seconds after LN stimulation, suggesting that the intragemmal and/or perigemmal LN fibers modulate CT activity. 6. The physiological implications of this study suggest that CT responses to salt can be modulated by endogenous compounds (probably peptides), eating foods that activate LN responses (e.g., foods that are very acidic or contain capsaicin) may modulate taste responses, and peri- and intragemmal fibers should be considered an integral part of the taste receptor system.
Animals↗
Long- and short-range interactions between phospholipid/ganglioside GM1 bilayers.
The structure and interactive properties of liquid-crystalline egg phosphatidylcholine (EPC) bilayers containing the ganglioside GM1 and its uncharged analogue, asialoGM1 (AGM1), have been obtained by X-ray diffraction analysis of osmotically stressed liposomes. Both electron density profiles and reciprocal space modeling indicate that (1) the incorporation of up to 30 mol % GM1 into EPC bilayers has little effect on bilayer organization and (2) the oligosaccharide portion of the GM1 molecule extends at least 12 A beyond the EPC head group into the fluid space, implying that the GM1 head group is nearly fully extended from the bilayer surface. Pressure-distance relations for EPC:GM1 bilayers in 100 mM ionic strength buffer show that, for large bilayer separations, the interbilayer repulsive pressure decays exponentially with a decay length and magnitude expected for electrostatic repulsion arising from the charged GM1. However, at interbilayer separations of < or = 30 A for 7:3 and 8:2 EPC:GM1 and < or = 22 A for 9:1 EPC:GM1, the pressure-distance curves have distinct upward breaks, with the sharpness of this break depending strongly on the amount of GM1 in the bilayer. For 7:3 EPC:GM1 bilayers, the break is quite sharp so that the distance between bilayers does not decrease below 28 A with further increases in applied pressure. For EPC:GM1 8:2 and 9:1 bilayers, the upward break becomes softer with decreasing GM1 concentration. For uncharged EPC:AGM1 bilayers, the repulsive pressure extends only to an equilibrium fluid separation of about 36 A, but has a similar behavior to the pressure-distance data for EPC:GM1 for separations below 20 A. We argue that the nonelectrostatic repulsive pressures arise primarily from the steric interactions between the hydrated oligosaccharide head groups that protrude from the bilayer surface.
Animals↗
A rapid capsaicin-activated current in rat trigeminal ganglion neurons.
A subpopulation of pain fibers are activated by capsaicin, the ingredient in red peppers that produces a burning sensation when eaten or placed on skin. Previous studies on dorsal root ganglion neurons indicated that capsaicin activates sensory nerves via a single slowly activating and inactivating inward current. In rat trigeminal neurons, we identified a second capsaicin-activated inward current. This current can be distinguished from the slow one in that it rapidly activates and inactivates, requires Ca2+ for activation, and is insensitive to the potent capsaicin agonist resiniferatoxin. The rapid current, like the slower one, is inhibited by ruthenium red and capsazepine. The two capsaicin-activated inward currents share many similarities with the two inward currents activated by lowering the pH to 6.0. These similarities include kinetics, reversal potentials, responses to Ca2+, and inhibition by ruthenium red and capsazepine. These results suggest that acidic stimuli may be an endogenous activator of capsaicin-gated currents and therefore may rationalize why pain is produced when the plasma acidity is increased, as occurs during ischemia and inflammation.
Animals↗
Increased adhesion between neutral lipid bilayers: interbilayer bridges formed by tannic acid.
Tannic acid (TA) is a naturally occurring polyphenolic compound that aggregates membranes and neutral phosolipid vesicles and precipitates many proteins. This study analyzes TA binding to lipid membranes and the ensuing aggregation. The optical density of dispersions of phosphatidylcholine (PC) vesicles increased upon the addition of TA and electron micrographs showed that TA caused the vesicles to aggregate and form stacks of tightly packed disks. Solution calorimetry showed that TA bound to PC bilayers with a molar binding enthalpy of -8.3 kcal/mol and zeta potential measurements revealed that TA imparted a small negative charge to PC vesicles. Monolayer studies showed that TA bound to PC with a dissociation constant of 1.5 microM and reduced the dipole potential by up to 250 mV. Both the increase in optical density and decrease in dipole potential produced by TA could be reversed by the addition of polyvinylpyrrolidone, a compound that chelates TA by providing H-bond acceptor groups. NMR, micropipette aspiration, and x-ray diffraction experiments showed that TA incorporated into liquid crystalline PC membranes, increasing the area per lipid molecule and decreasing the bilayer thickness by 2 to 4%. 2H-NMR quadrupole splitting measurements also showed that TA associated with a PC molecule for times much less than 10(-4) s. In gel phase bilayers, TA caused the hydrocarbon chains from apposing monolayers to fully interdigitate. X-ray diffraction measurements of both gel and liquid crystalline dispersions showed that TA, at a critical concentration of about 1 mM, reduced the fluid spacing between adjacent bilayers by 8-10 A. These data place severe constraints on how TA can pack between adjacent bilayers and cause vesicles to adhere. We conclude that TA promotes vesicle aggregation by reducing the fluid spacing between bilayers by the formation of transient interbilayer bridges by inserting its digallic acid residues into the interfacial regions of adjacent bilayers and spanning the interbilayer space.
Adsorption↗
Hydration and steric pressures between phospholipid bilayers.
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Chemical Phenomena↗
Transcellular and paracellular pathways in lingual epithelia and their influence in taste transduction.
The lingual epithelium is innervated by special sensory (taste) and general sensory (trigeminal) nerves that transmit information about chemical stimuli introduced into the mouth to the higher brain centers. Understanding the cellular mechanisms involved in eliciting responses from these nerves requires a detailed understanding of the contributions of both the paracellular and transcellular pathways. In this paper we focus on the contribution of these 2 pathways to the responses of salts containing sodium and various organic anions in the presence and absence of amiloride. Electrophysiological recordings from trigeminal nerves, chorda tympani nerves, and isolated lingual epithelia were combined with morphological studies investigating the location (and permeability) of tight junctions, the localization of amiloride-inhibitable channels, and Na-K-ATPase in taste and epithelial cells. Based on these measurements, we conclude that diffusion across tight junctions can modulate chorda tympani and trigeminal responses to sodium-containing salts and rationalize the enhancement of taste responses to saccharides by NaCl.
Animals↗
Contributions of hydration and steric (entropic) pressures to the interactions between phosphatidylcholine bilayers: experiments with the subgel phase.
The total repulsive interaction between electrically neutral, fluid bilayer membranes is thought to have a number of components, including a hydration pressure, due to the reorientation of water by the bilayer, and steric (entropic) pressures due to bilayer undulations, head group motion, and molecular protrusions. For fully hydrated, crystalline bilayers these three steric pressures should be relatively small, and the major repulsive pressure present should be the hydration pressure. Therefore, to isolate the contribution of hydration pressure to the total interbilayer interaction, we have measured pressure-distance data by X-ray diffraction analysis of osmotically stressed dipalmitoylphosphatidylcholine (DPPC) multilayers in the subgel phase, where wide-angle and low-angle X-ray data show the bilayers are crystalline. As applied pressure was increased from 0 to 1 x 10(6) dyn/cm2, the interbilayer fluid space (df) decreased less than 1 A from its value at full hydration of 8.4 A. As the pressure was increased from 1 x 10(6) to 3 x 10(7) dyn/cm2, df decreased from about 8 to 4 A. For this range of df, the repulsive pressure decayed exponentially with df with a decay length of 1.4 A. Further increases in applied pressure did not appreciably decrease df, so that there was a sharp upward break in the pressure-distance curve at an interbilayer spacing of about 3 A. In contrast, pressure-distance relations for gel (L beta') phase and liquid-crystalline (L alpha) phase bilayers had much softer upward breaks at df < 5 A and extended to larger df at zero applied pressure. However, the pressure-distance curves for all three phases decayed exponentially with approximately the same decay length for 4 < df < 8 A. We interpret these data to mean the following: (1) the repulsion observed for df < 5 A is primarily a steric pressure whose range depends on head group motion; (2) the steric undulation pressure plays an important role in determining the hydration properties and the range of the total repulsive pressure for fluid membranes; (3) the same underlying mechanisms govern the repulsive pressure for all phases for 4 < df < 8 A; (4) these mechanisms include a pressure due to reorientation of water molecules; and (5) the hydration pressure component extents a maximum of about two water molecules from the bilayer surface for the subgel phase.
1,2-Dipalmitoylphosphatidylcholine↗
Identification of acetylcholine receptors in adult rat trigeminal ganglion neurons.
Nicotinic acetylcholine receptors (nAChRs) were identified in a subpopulation of cultured adult rat trigeminal ganglia (TG) neurons by whole-cell patch-clamp recordings. Dimethylphenylpiperazinium (DMPP), a nAChR agonist, induced inward currents in 21/68 of TG neurons having soma diameters greater than 28 microns. These currents were inhibited by hexamethonium, mecamylamine and atropine, indicating the presence of neuronal ganglionic-type nAChRs. This interpretation is consistent with the finding that the nicotine- or DMPP-induced currents were not inhibited by alpha-bungarotoxin (alpha-Bng) in 5 of the 9 cells tested with this compound. However, in 2 of the 9 cells tested, the DMPP-induced currents were completely inhibited by alpha-Bng, and in the remaining two cells tested, the currents were partially inhibited by alpha-Bng. About 22% of the cells having diameters > or = 28 microns were specifically labeled with FITC-labeled alpha-Bng, whereas only 2% of the cells with soma diameters < 28 microns were labeled. These data taken together suggest that more than one subtype of nAChR is present in TG.
Acetylcholine↗
Ion transport across lingual epithelium is modulated by chorda tympani nerve fibers.
Each chorda tympani (CT) nerve innervates taste cells in fungiform papillae on one side of the anterior two-thirds of mammalian tongues. In this study, three effects of unilateral CT transection were investigated: (1) the persistence of taste cells on the ipsilateral and contralateral sides; (2) the ability of the CT to modulate ion transport across the ipsilateral and contralateral sides of canine lingual lingual epithelia; and (3) the effect on contralateral CT responses. Unilateral transection of dog CT caused the mean number of taste buds/fungiform papilla on the ipsilateral side to decrease from five to zero by 29-30 days after surgery. Taste buds reappeared after 44 days but in reduced numbers (two taste buds/papilla). This reappearance of taste buds after 44 days is consistent with the time predicted for the CT to regenerate and reach the anterior portion of the tongue. The number of taste buds/papilla remained unchanged on the contralateral side. Measurements of the short-circuit current (Isc) across both ipsilateral and contralateral sections of isolated canine lingual epithelia were performed at various times after unilateral CT transection. Both sides responded similarly. The Isc began to decline after 3 days, reached a minimum after approximately 18 days (approximately 40% of control Isc) and increased to control values after approximately 40 days. This includes experiments performed 30 days after surgery, when no taste buds were present on the ipsilateral side and the Isc was 80% of control values. For all times after CT transection, amiloride, an epithelial Na+ channel blocker, inhibited Isc. Thus, epithelial cells in dog tongue have amiloride-inhibitable pathways. These results show that proteins involved in active Na+ transport across lingual epithelial can be modulated by CT nerve fibers.
Animals↗
An enthalpic model of anesthesia.
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Anesthesia, General↗
Selectivity of lingual nerve fibers to chemical stimuli.
The cell bodies of the lingual branch of the trigeminal nerve were localized in the trigeminal ganglion using extracellular recordings together with horseradish peroxidase labeling from the tongue. Individual lingual nerve fibers were characterized with regard to their conduction velocities, receptive fields, and response to thermal, mechanical, and chemical stimuli. Fibers were classified as C, A delta, A beta, cold, and warm. The chemical stimuli included NaCl, KCl, NH4Cl, CaCl2, menthol, nicotine, hexanol, and capsaicin. With increasing salt concentration the latency of the response decreased and the activity increased. The responses elicited by salts (to 2.5 M), but not nonpolar stimuli such as menthol, were reversibly inhibited by 3.5 mM of the tight junction blocker, LaCl3. These data suggest that salts diffuse into stratified squamous epithelia through tight junctions in the stratum corneum and stratum granulosum, whereupon they enter the extracellular space. 11 C fibers were identified and 5 were characterized as polymodal nociceptors. All of the C fibers were activated by one or more of the salts NaCl, KCl, or NH4Cl. Three C fibers were activated by nicotine (1 mM), but none were affected by CaCl2 (1 M), menthol (1 mM), or hexanol (50 mM). However, not all C fibers or even the subpopulation of polymodals were activated by the same salts or by nicotine. Thus, it appears that C fibers display differential responsiveness to chemical stimuli. A delta fibers also showed differential sensitivity to chemicals. Of the 35 characterized A delta mechanoreceptors, 8 responded to NaCl, 9 to KCl, 9 to NH4Cl, 0 to CaCl2, menthol, or hexanol, and 2 to nicotine. 8 of 9 of the cold fibers (characterized as A delta's) responded to menthol, none responded to nicotine, 8 of 16 were inhibited by hexanol, 9 of 19 responded to 2.5 M NH4Cl, 5 of 19 responded to 2.5 M KCl, and 1 of 19 responded to 2.5 M NaCl. In summary, lingual nerve fibers exhibit responsiveness to chemicals introduced onto the tongue. The differential responses of these fibers are potentially capable of transmitting information regarding the quality and quantity of chemical stimuli from the tongue to the central nervous system.
Ammonium Chloride↗
Astringent compounds suppress taste responses in gerbil.
Astringent tastes are generally considered those that induce long-lasting puckering and drying sensations on the tongue and membranes of the oral cavity. Electrophysiological recordings were made here from the whole chorda tympani nerve in gerbil to understand the interactive effect of astringent-tasting molecules with a broad spectrum of tastants including mono- and divalent salts, bitter compounds, acids, and sweeteners. The astringent tasting compounds were tannic acid (24 mM at pH's 2.9 and 5.5), aluminum ammonium sulfate (30 mM), aluminum potassium sulfate (10 mM) and gallic acid (30 mM). Hydrochloric acid (1 mM, pH 2.9) was also tested to control for acidity, since aqueous solutions of astringent-tasting compounds are acidic. Adaptation of the tongue to tannic acid (24 mM) at both pH 2.9 and 5.5 markedly inhibited responses elicited by salts, acids, sweeteners, and bitter-tasting compounds. The degree of the inhibition at these two pH values is about the same which suggests that tannic acid itself (as opposed to acidity) may produce this inhibition. Chorda tympani responses to sweeteners were completely suppressed by tannic acid; responses to KCl, NH4Cl, and urea were the least suppressed. The aluminum salts also inhibited the chorda tympani responses to all stimuli tested. Gallic acid, which is weakly astringent, had minimal effects on the chorda tympani responses to the test compounds. These data suggest that both tannic acid and the aluminum salts inhibit a variety of transport pathways and receptors in taste cells for a broad spectrum of tastants. The inhibition of some of these pathways may contribute to the astringent taste sensation.
Aluminum↗
Influence of tight junctions on the interaction of salts with lingual epithelia: responses of chorda tympani and lingual nerves.
The role of tight junctions in modulating responses from chorda tympani (taste) and lingual (general sensory) nerves are clarified in regard to their responses to salts. Chorda tympani (CT) responses elicited by organic sodium salts require greater Na+ concentrations to elicit the same magnitude of response as NaCl. These data can be understood in terms of the organic anions (compared with Cl-) producing larger liquid-junction potentials across tight junctions between taste cells which, in turn, reduces Na+ influx into taste cells via amiloride-inhibitable channels. The anion contribution to the CT response to different Na+ salts can be eliminated (or enhanced) by voltage clamping the tongue with negative (with respect to the serosal solution) potentials. Whole nerve recordings from the lingual branch of the trigeminal nerve elicited by NaCl (and other salts) were reversibly inhibited by the tight junction blocker, LaCl3. These data suggest that small hydrophilic molecules elicit responses from trigeminal fibers by diffusing across tight junctions between epithelial cells and altering the composition of the extracellular space.
Amiloride↗
Structure and cohesive properties of sphingomyelin/cholesterol bilayers.
Thermal, structural, and cohesive measurements have been obtained for both bovine brain sphingomyelin (BSM) and N-tetracosanoylsphingomyelin (C24-SM) in the presence and absence of cholesterol. A goal of these experiments has been to clarify the mechanisms responsible for the strong interaction between sphingomyelin and cholesterol. Differential scanning calorimetry shows that fully hydrated bilayers of BSM and C24-SM have main endothermic phase transitions at 39 and 46 degrees C, respectively, that reflect the melting of the acyl chains from a gel to a liquid-crystalline phase. For each lipid, the addition of cholesterol monotonically reduces the enthalpy of this transition, so that at equimolar cholesterol the transition enthalpy is zero. The addition of equimolar cholesterol to either BSM or C24-SM coverts the wide-angle X-ray diffraction reflection at 4.15 A to a broad band centered at 4.5 A. Electron density profiles of gel-phase C24-SM bilayers contain two terminal methyl dips in the center of the bilayer, indicating that the lipid hydrocarbon chains partially interdigitate so that the long saturated 24-carbon acyl chains in one monolayer cross the bilayer center and appose the shorter sphingosine chains from the other monolayer. The incorporation of cholesterol adds electron density to the hydrocarbon chain region near the head group and removes the double terminal methyl dip. These wide- and low-angle X-ray data indicate that cholesterol packs into the hydrocarbon chain region near the sphingomyelin head group, fluidizes the methylene chains near the center of the bilayer compared to the gel phase, and reduces the extent of methylene chain interdigitation.(ABSTRACT TRUNCATED AT 250 WORDS)
Animals↗
Interbilayer interactions between sphingomyelin and sphingomyelin/cholesterol bilayers.
Pressure versus fluid spacing relations have been obtained for sphingomyelin bilayers in the gel phase and equimolar sphingomyelin/cholesterol in the liquid-crystalline phase by the use of X-ray diffraction analysis of osmotically stressed aqueous dispersions and oriented multilayers. For interbilayer separations in the range of 5-20 A, the repulsive hydration pressure decays exponentially with increasing fluid spacing. The decay length (lambda) of this repulsive pressure is about 2 A for both bovine brain and N-tetracosanoylsphingomyelin, similar to that previously found for phosphatidylcholine bilayers. However, both the magnitude of the hydration pressure and the magnitude of the dipole potential (V) measured for monolayers in equilibrium with liposomes are considerably smaller for sphingomyelin than for either gel or liquid-crystalline phosphatidylcholine bilayers. Addition of equimolar cholesterol increases both the magnitude of the hydration pressure and the dipole potential. These data suggest that the magnitude of the hydration pressure depends on the electric field at the interface as given by (V/lambda)2. For sphingomyelin bilayers, there is a sharp upward break in the pressure-fluid spacing relation at an interbilayer spacing of about 5 A, indicating the onset of steric hindrance between the head groups of apposing bilayers.
Animals↗
Identification of muscarinic acetylcholine receptors in isolated canine lingual epithelia via voltage clamp measurements.
Acetylcholine (ACh), muscarine and methacholine all decreased the short-circuit current (Isc) measured across isolated canine lingual epithelia bathed in symmetrical solutions of Krebs-Henseleit buffer when added to the serosal, but not mucosal, solutions. Atropine inhibited the ACh-induced decrease in Isc whereas serosal solutions of 1 mM hexamethonium or 1 mM nicotine did not. Addition of a membrane-permeable analogue of cAMP also reduced Isc and, in the presence of this analogue, the decrease in Isc produced by ACh was markedly reduced. These data suggested the presence of muscarinic acetylcholine receptors in the serosal membranes of isolated canine lingual epithelia. The decrease in Isc induced by ACh may involve the inhibition of Ba(2+)-inhibitable K+ currents, as the addition of 100 microM BaCl2 to the serosal solution inhibited Isc and also completely inhibited the response produced by ACh. These findings suggest that responses of sensory fibres in lingual epithelia elicited by ACh may involve an interaction of ACh with epithelial cells rather than a direct interaction of ACh with receptors on sensory nerves.
Acetylcholine↗
Chorda tympani and lingual nerve responses to astringent compounds in rodents.
A wide variety of compounds in foods and beverages produce astringent sensations when introduced into the oral cavity. There is controversy, however, whether "astringency," with its associated puckering and drying sensations, is a fundamental taste quality or is a tactile sensation. To address this issue, electrophysiological recordings were made from the gerbil chorda tympani nerve and the rat lingual nerve. The chorda tympani nerve transmits taste information from the anterior 2/3 of the tongue, whereas the lingual nerve transmits tactile, thermal and pain sensations from the anterior 2/3 of the tongue. The astringent compounds tested were: tannic acid, tartaric acid, gallic acid, aluminum ammonium sulfate and aluminum potassium sulfate. Tannic acid, tartaric acid, and gallic acids were tested at concentrations up to 120 mM over a pH range from approximately 2 to 6. The aluminum salts were tested at concentrations up to 160 mM only at low pH's. All compounds rapidly (and at lower concentrations, reversibly) stimulate the chorda tympani nerve in a concentration-dependent manner at all pH's tested. The rapidity and reversibility of the chorda tympani responses suggest that astringent-tasting compounds interact directly with taste cells rather than indirectly by precipitating salivary proteins. At pH 6, tannic acid, tartaric acid, and gallic acid all elicit robust chorda tympani responses, implying that the ionized forms of these compounds produce taste sensations. None of these compounds stimulate lingual nerves over the same concentration and pH ranges used in the chorda tympani experiments.(ABSTRACT TRUNCATED AT 250 WORDS)
Animals↗