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PubMed2000

Responses to umami substances in taste bud cells innervated by the chorda tympani and glossopharyngeal nerves.

The chorda tympani (CT) and glossopharyngeal (GL) nerves of several mammalian species respond differently to umami substances (US) such as monosodium glutamate (MSG), disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP). In mice and rhesus monkeys, responses to US are greater in the GL than the CT nerve, with the GL nerve containing larger numbers of MSG-sensitive fibers. Gurmarin, a sweet response inhibitor, suppresses the mouse CT responses to the mixture of MSG and IMP to approximately 65% of control levels but not to the metabotropic and ionotropic glutamate agonists 2-amino-4-phophonobutyrate and N-methyl-D-aspartate. Gurmarin does not inhibit any taste responses in the GL. In mice, CT responses to MSG may be masked by their greater sensitivity to sodium ions. Calcium imaging studies demonstrate that some mouse taste cells isolated from the fungiform papilla innervated by the CT respond selectively (as indicated by a rise in intracellular Ca(2+) concentrations) to MSG and/or IMP or GMP. These MSG responses are not suppressed notably by reducing the Ca(2+) concentration of the stimulus solution, suggesting that the observed Ca(2+) release is from intracellular stores. Measurements of second messengers in the mouse fungiform papilla have revealed consistently that MSG elicits increases in both inositol 1,4,5-trisphosphate and adenosine 3', 5'-cyclic monophosphate levels. Together, these results suggest that US may stimulate two different transduction mechanisms in the fungiform papilla. They also suggest that gurmarin-insensitive components of receptors for US, including metabotropic and ionotropic glutamate receptors, may be commonly involved in transduction for umami taste in taste cells on both anterior and posterior parts of the tongue.

Animals↗
PubMedDate not supplied

The mammalian taste bud type III cell: a critical analysis.

Rabbit foliate tissue fixed in 2% paraformaldehyde and 2% glutaraldehyde, postfixed in OsO4, was embedded in Epon and sectioned and stained with uranyl acetate and lead citrate for ultrastructural analysis. Favorable serial sections contained an entire type III cell, demonstrating for the first time in a single preparation its most characteristic features. These are cytoplasm containing specific dense-cored vesicles concentrated in the base, masses of synaptic vesicles near typical chemical synapses with nerves, and the upper part of the cell ending in a blunt extension beyond the dense substance. It is emphasized in particular that specific dense-cored vesicles denote type III cells and larger dark granules denote type I cells. It is postulated that the type III cell is a special, but is not necessarily the only, gustatory receptor cell. Previous evidence from this and other laboratories is systematically reviewed to substantiate the validity of the cell type.

Animals↗
PubMedDate not supplied

Taste and smell losses in normal aging and disease.

OBJECTIVE: To review the scientific literature on the alterations in the senses of taste and smell in the elderly, including causes, diagnosis, prognosis, and treatment. DATA SOURCES: Original reports and reviews obtained through MEDLINE searches from 1966 through June 1997 using the MeSH headings of "taste," "taste buds," "taste disorders," "taste thresholds," "smell," "odors," "aged," and "aging." Articles frequently cited in reference lists were also included. STUDY SELECTION: All articles were reviewed, tabulated, and summarized. DATA EXTRACTION: Criteria for extraction included data quality and validity, statistical treatment of the data, venue of publication, and relevance to clinical care. CONCLUSION: Losses of taste and smell are common in the elderly and result from normal aging, certain disease states (especially Alzheimer disease), medications, surgical interventions, and environmental exposure. Deficits in these chemical senses cannot only reduce the pleasure and comfort from food, but represent risk factors for nutritional and immune deficiencies as well as adherence to specific dietary regimens. Chemosensory decrements can lead to food poisoning or overexposure to environmentally hazardous chemicals that are otherwise detectable by taste and smell. Use of flavor-enhanced food can increase enjoyment of food and have a positive effect on food intake and immune status.

Aged↗