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PubMed2004

[Experimental study of the fungiform papilla and taste bud regeneration following microsurgical repair of lingual nerve in rat].

PURPOSE: To investigate the changes of taste buds following injury to lingual nerve and the regeneration of the fungiform papillae and taste buds following microsurgical epineurial anastomosis of transecting injured lingual nerves in rats. METHODS: We observed the numbers and shapes of the fungiform papillae and taste buds with stereomicroscope, light microscope, and scanning electron microscope at 20 and 100 days after the clamp injury to lingual nerve, or the transecting injury to lingual nerve with/without immediate microsurgical epineurial anastomosis of the injured lingual nerve in rats. RESULTS: The fungiform papillae and taste buds degenerated, atrophied and their numbers diminished obviously at 20 days following either the clamp injury or transecting injury to the lingual nerve. The fungiform papillae and taste buds didn't regenerate spontaneously at 100 days following transection of the lingual nerve without microsurgery. The degenerated fungiform papillae and taste buds regenerated and recovered completely at 100 days following both clamp injury to the lingual nerve and transection of the lingual nerve with immediate microsurgical epineurial anastomosis. CONCLUSION: The degenerated fungiform papillae and taste buds have good ability to regenerate spontaneously following clamp injury to the lingual nerve; the degenerated fungiform papillae and taste buds can regenerate completely with immediate microsurgical epineurial anastomosis of the transected lingual nerve. The quantity and morphology of fungiform papillae and taste buds can be used as objective indicators in the function rehabilitation of injured lingual nerve.

Animals↗
PubMed1991

[The mechanism of taste quality discrimination in rat pontine parabrachial nucleus].

1. Cross-correlation analysis was made in the taste-sensitive neuron pairs recorded simultaneously from the parabrachial nucleus (PBN) of rats. Three indices were adopted to evaluate the activities of the taste neurons: 1) the spike response density (RD value), which is the net spike density with the 4 basic tastes. 2) the frequency of correlated discharges (FC value), which was determined by measuring the area of the peak appearing in the cross-correlogram (CC) during application of the test fluids. 3) the weight of correlated discharge (WC = FC/RD), which shows the relative importance of correlated discharges in the taste signals delivered by a component neuron of a given pair. 2. In 11 of the 23 pairs, the CCs exhibited peaks during stimulation with tastants. These 11 pairs, which were recorded in the pontine taste area, were composed of 18 NaCl-best (most sensitive to NaCl) and 4 HCl-best neurons. In 8 pairs, the best-taste of both of the component neurons was NaCl, and it was HCl in 1 pair (homo-type pairs). The remaining two pairs consisted of an NaCl-best and an HCl best neuron (hetero-type pairs). 3. In 8 homo-type pairs (7 NaCl-best and 1 HCl-best pair), each pair exhibited the maximal FC value during stimulation with the best-taste of the component neurons (2.3 less than or equal to maximal FC less than or equal to 26.6 Hz). In the remaining three pairs, the maximal FC values were low (0.8-1.9 Hz). Two of these pairs were hetero-type, and, in their cases, the maximal FC value was obtains during stimulation with a tastant which was different from the best-taste of the component neurons. 4. The peaks in the CCs usually straddled the origin, and their highest point was located at the origin or very close to it. The width of the peaks appearing in the CCs was broad (3-8 ms) in 7 pairs and narrow (0.5-2 ms) in 4 pairs. In all of the broad-peak pairs, the best-taste of both of the component neurons was identical (homo-type), NaCl or HCl. In six broad-peak pairs peaks also appeared during the application of distilled water. In the narrow-peak pairs, two were of homo-type (NaCl-best) and their maximal FC value was obtained during NaCl stimulation. Their maximal FC value was higher than that of the other two narrow-peak pairs, which were hetero-type and exhibited no peaks during water application.(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗
PubMed1987

Dye-coupling in taste buds in the mudpuppy, Necturus maculosus.

Electrical coupling in taste buds and in non-taste lingual epithelium in the mudpuppy was examined by injecting cells with a fluorescent dye, Lucifer yellow. Lucifer yellow coupling has been shown to indicate the presence of electrical junctions between cells. Lucifer yellow-filled taste cells usually have an elongate shape. Cells were an average of 111 microns long and were 13 microns in diameter at the widest region (nucleus). In taste buds, from a sample of 105 impalements we detected Lucifer yellow coupling in 21 cases: dye-coupled pairs of cells were observed in 17 cases, and trios of cells in 4 cases. Larger subsets of coupled cells (greater than 3) were not observed. Dye-coupled cells were usually equally intensely stained. In non-taste epithelium, we examined dye-coupling in the superficial and basal layers. Extensive Lucifer yellow coupling was found in the basal layer (15/15 cases). The number of cells coupled to the dye-injected cell varied from 3 to 5. In the superficial epithelium, dye-coupling was rare (1/45 cases). No dye-coupling was observed between epithelial cells and taste cells at the taste pore region. We conclude that strong electrical coupling in groups of 2-3 cells occurs in the mudpuppy taste buds. Coupling may occur selectively between identical types of taste cells (dark, light, etc.), but this remains to be determined. Electrical coupling also exists among basal epithelial cells but not in the superficial epithelial layers.

Animals↗
PubMed1996

Unilateral innervation of guinea pig vallate taste buds as determined by glossopharyngeal neurectomy and HRP neural tracing.

The innervation pattern by primary afferent nerve fibres and the neurotrophic effect on taste cells were investigated in the guinea pig vallate taste bud by means of glossopharyngeal neurectomy and horseradish peroxidase (HRP) or wheat germ agglutinin-horseradish peroxidase (WGA-HRP) tracing. In the glossopharyngeal neurectomy study, taste buds in the vallate papillae of adult guinea pigs were denervated by unilateral resection of the right glossopharyngeal nerve. Denervated animals were killed on days 1, 3 and 5 and weeks 1-9, 12 and 24 postneurectomy. The results showed that, on the denervated side, the taste buds decreased significantly in number during the 1st 2 wk, and disappeared completely by wk 3; no mature taste buds were present even 24 wk after neurectomy. This suggests that the vallate taste buds disappear in the absence of the glossopharyngeal nerve. In the neural tracing study, HRP or WGA-HRP was injected into the proximal end of the right glossopharyngeal nerve, near the jugular foramen. After a survival time of 24 h, the vallate papillae were sectioned and examined by light and electron microscopy. Light microscopy revealed that the HRP or WGA-HRP-labelled fibres innervated the vallate taste buds of the injected side. Most of the taste cells in the buds were labelled with HRP or WGA-HRP reaction products from the basal to the apical region. At the ultrastructural level, the reaction products were confined to the cytoplasm of the labelled cells, which were identified as type I, II and III cells, but not basal cells. Labelled intragemmal nerve profiles were seen among the taste cells. No synapse formation was seen with nerve profiles abutting on type I and II cells, whereas on certain type III cells, typical synapses were formed. We conclude that both the right and left vallate papilla in the guinea pig are unilaterally innervated by the glossopharyngeal nerve without cross-innervation.

Animals↗
PubMed1998

Ethanol-induced conditioned taste aversion in BXD recombinant inbred mice.

Genetic differences in sensitivity to ethanol's aversive effects may play an important role in the development of alcohol-seeking behavior and alcoholism. The present study examined the development of ethanol-induced conditioned taste aversion in 20 BXD/Ty recombinant inbred strains of mice and their progenitor inbred strains, C57BL/6J (B6) and DBA/2J (D2). Adult male mice were given 1-hr access to a saccharin-flavored solution every 48 hr for 12 days. After all but the first and last saccharin access periods, they received ethanol injections (0, 2, or 4 g/kg, i.p.). Separate groups of unpaired control mice received 4 g/kg of ethanol 1 hr after water access. Saline control mice were also used for examining preference across a wide range of saccharin concentrations (0.019 to 4.864% w/v). As expected, saccharin consumption during taste conditioning declined over conditioning trials in a dose-dependent manner, indicating development of ethanol-induced conditioned taste aversion. Correlational analyses using strain means from recently published papers indicated no significant genetic correlation between taste conditioning and two phenotypes thought to reflect ethanol reinforcement or reward (ethanol drinking, conditioned place preference). However, there were significant genetic correlations between taste conditioning at the high dose and sensitivity to ethanol-induced hypothermia, rotarod ataxia, and acute withdrawal. Quantitative trait locus (QTL) analyses of strain means indicated that taste aversion was associated (p < 0.01) with genetic markers on nine chromosomes (1, 2, 3, 4, 6, 7, 9, 11, and 17). These QTLs were located near several candidate genes, including genes encoding several different acetylcholine receptor subunits, the delta opioid receptor, and two serotonin receptors (1B and 1D). QTLs for saccharin preference were located on several of the same chromosomes (2, 3, 4, 6, and 11). Two of these saccharin QTLs overlap candidate genes influencing sensitivity to sweet or bitter taste stimuli. In general, these findings support the conclusion that multiple genes influence ethanol-induced conditioned taste aversion. Some of these genes appear to influence taste sensitivity, whereas others appear to mediate sensitivity to aversive pharmacological effects of ethanol.

Alcohol Drinking↗
PubMed1994

PTC/PROP tasting: anatomy, psychophysics, and sex effects.

Taste worlds of humans vary because of taste blindness to phenylthiocarbamide (PTC) and its chemical relative, 6-n-propylthiouracil (PROP). We review early PTC studies and apply modern statistical analyses to show that a higher frequency of women tasted PTC crystals, and were tasters (threshold classification). In our laboratory, scaling of PROP bitterness led to the identification of a subset of tasters (supertasters) who rate PROP as intensely bitter. Supertasters also perceive stronger tastes from a variety of bitter and sweet substances, and perceive more burn from oral irritants (alcohol and capsaicin). The density of taste receptors on the anterior tongue (fungiform papillae, taste buds) correlate significantly with perceived bitterness of PROP and support the supertaster concept. Psychophysical data from studies in our laboratory also show a sex effect; women are supertasters more frequently. The anatomical data also support the sex difference; women have more fungiform papillae and more taste buds. Future investigations of PTC/PROP tasting and food behaviors should include scaling to identify supertasters and separate sex effects.

Female↗
PubMed2005

Two families of candidate taste receptors in fishes.

Vertebrates receive tastants, such as sugars, amino acids, and nucleotides, via taste bud cells in epithelial tissues. In mammals, two families of G protein-coupled receptors for tastants are expressed in taste bud cells-T1Rs for sweet tastants and umami tastants (l-amino acids) and T2Rs for bitter tastants. Here, we report two families of candidate taste receptors in fish species, fish T1Rs and T2Rs, which show significant identity to mammalian T1Rs and T2Rs, respectively. Fish T1Rs consist of three types: fish T1R1 and T1R3 that show the highest degrees of identity to mammalian T1R1 and T1R3, respectively, and fish T1R2 that shows almost equivalent identity to both mammalian T1R1 and T1R2. Unlike mammalian T1R2, fish T1R2 consists of two or three members in each species. We also identified two fish T2Rs that show low degrees of identity to mammalian T2Rs. In situ hybridization experiments revealed that fish T1R and T2R genes were expressed specifically in taste bud cells, but not in olfactory receptor cells. Fish T1R1 and T1R2 genes were expressed in different subsets of taste bud cells, and fish T1R3 gene was co-expressed with either fish T1R1 or T1R2 gene as in the case of mammals. There were also a significant number of cells expressing fish T1R2 genes only. Fish T2R genes were expressed in different cells from those expressing fish T1R genes. These results suggest that vertebrates commonly have two kinds of taste signaling pathways that are defined by the types of taste receptors expressed in taste receptor cells.

Amino Acid Sequence↗
PubMed1994

The effect of unilateral chorda tympani damage on taste.

Patients with localized damage to the taste system often experience no subjective change in real-world taste experience. In an effort to understand this, eight patients who recently underwent acoustic neuroma removal were evaluated for taste loss. Localized taste testing showed that taste intensities decreased in the distribution of cranial nerve VII ipsilateral to tumor removal as expected, but asymmetries occurred for IX. Intensities were greater on the side contralateral to the tumor removal. In addition, palatal taste, also thought to be mediated by VII, was not totally abolished. It is concluded that cranial nerve IX is normally inhibited by cranial nerve VII in the taste network. When VII is damaged, this inhibition is abolished. This release of inhibition serves as a compensation mechanism that preserves normal taste experience.

Chorda Tympani Nerve↗
PubMed2000

Taste aversion induced by confinement in a running wheel.

Opportunities of spontaneous wheel running induced aversion in rats to the taste consumed before the running. Eight thirsty rats of Wistar strain were daily allowed to drink one of two taste solutions (sucrose or sodium chloride, say A) followed by confinement in a wheel or another taste solution (say B) followed by confinement in a Skinner box. Repeated training with Tastes A and B made the rats drink Taste A less than Taste B. Post-training two-bottle choice tests also showed clear demonstration of wheel-running-induced aversion to Taste A. These results confirmed those from Lett's laboratory and expanded the generality of the phenomenon in respect to strain of rats, deprivation conditions of the subjects, tastes, and other details. Furthermore, our procedure rejected three accounts alternative to wheel-induced aversion to Taste A.

Journal Article↗
PubMed2003

Unusual complication of tonsillectomy: taste disturbance and the lingual branch of the glossopharyngeal nerve.

Taste disturbance is an unusual complication of tonsillectomy of which there are very few reports in the literature. The possible causes of this rare complication are: (1) direct or indirect damage to the glossopharyngeal nerve or its lingual branch (LBGN), (2) lack of dietary zinc, and (3) habitual drug intake. We report a 41-year-old man, who complained of taste disturbance following tonsillectomy that was performed for chronic tonsillitis and unilateral (left) tonsillar hypertrophy. During surgery, hypertrophic tonsils were found to be sited deeply into the tonsillar bed, especially at the lower pole of the left tonsil. Pathologic examination following tonsillectomy revealed a keratinous cyst and chronic infection at the left tonsil, and lymphoid hyperplasia and chronic infection at the right tonsil. Although his complaint had been getting better, qualitative examination of his taste function revealed bilateral impairment of the sense of sweet taste on the base of his tongue two months after the surgery, and a taste disturbance of sweet taste on the left side persisted the 10th month after the surgery. His serum zinc value was normal, and he did not take any drug that could affect his sense of taste. Depending on the literature data, possible indirect damage to the LBGN was suspected as the cause of the taste disturbance. This symptom may be reversible within two years after tonsillectomy, but it can also be irreversible. Therefore, tonsillectomy should be performed with minimal trauma to the tonsillar bed, especially when there is an additional pathology extending into the lower pole, and such a patient should be informed of the risk of post-operative taste disturbance after tonsillectomy as being one of the rare complications of this surgery.

Adult↗
PubMed1975

Abnormalities of taste sensation in cancer patients.

In fifty patients with cancer, subjective and objective correlates of anorexia of malignancy were studied. Decreased taste was reported by 25 patients, and an aversion for meat was reported by 16 patients. The decreased taste symptom correlated with an elevated taste threshold for sweet (sucrose), and the symptom of meat aversion correlated with a lowered taste threshold for bitter (urea). The likelihood of having a taste abnormality increased with increasing extent of disease, but not with histologic type of neoplasm. Patients with an abnormality of taste had an increased incidence of weight loss compared with patients with normal taste, even though many in the latter group had other causes of weight loss. These observations suggest that an abnormality of taste may be one determinant of the anorexia of malignancy. Better understanding of the anorexia in the cancer patient may contribute to the care of the patient.

Adult↗
PubMed2004

Morphologic characterization of rat taste receptor cells that express components of the phospholipase C signaling pathway.

Rat taste buds contain three morphologically distinct cell types that are candidates for taste transduction. The physiologic roles of these cells are, however, not clear. Inositol 1,4,5-triphosphate (IP(3)) has been implicated as an important second messenger in bitter, sweet, and umami taste transductions. Previously, we identified the type III IP(3) receptor (IP(3)R3) as the dominant isoform in taste receptor cells. In addition, a recent study showed that phospholipase Cbeta(2) (PLCbeta(2)) is essential for the transduction of bitter, sweet, and umami stimuli. IP(3)R3 and PLCbeta(2) are expressed in the same subset of cells. To identify the taste cell types that express proteins involved in PLC signal transduction, we used 3,3'diaminobenzidine tetrahydrochloride immunoelectron microscopy and fluorescence microscopy to identify cells with IP(3)R3. Confocal microscopy was used to compare IP(3)R3 or PLCbeta(2) immunoreactivity with that of some known cell type markers such as serotonin, protein gene-regulated product 9.5, and neural cell adhesion molecule. Here we show that a large subset of type II cells and a small subset of type III cells display IP(3)R3 immunoreactivity within their cytoplasm. These data suggest that type II cells are the principal transducers of bitter, sweet, and umami taste transduction. However, we did not observe synapses between type II taste cells and nerve fibers. Interestingly, we observed subsurface cisternae of smooth endoplasmic reticulum at the close appositions between the plasma membrane of type II taste cells and nerve processes. We speculate that some type II cells may communicate to the nervous system via subsurface cisternae of smooth endoplasmic reticulum in lieu of conventional synapses.

Animals↗
PubMed1983

Neural basis of developing salt taste sensation: response changes in fetal, postnatal, and adult sheep.

To learn whether salt taste responses change during mammalian development, we recorded from multifiber preparations of the chorda tympani while stimulating the anterior tongue in sheep fetuses, lambs, and adults. Stimuli were 0.5 M NH4Cl, KCl, NaCl, and LiCl, and 0.05-0.75 M concentration series of the first three salts. Ultrastructural studies were made of taste buds at different ages to determine whether morphological elements such as microvilli and tight junctions are present in young fetuses. Substantial changes occur in relative salt taste responses, throughout development. In fetuses that are beginning the last third of gestation, NaCl and LiCl elicit much smaller response magnitudes than NH4Cl and KCl. Throughout the rest of gestation and postnatally, the NaCl and LiCl responses gradually increase in magnitude relative to NH4Cl and KCl. In adults, NaCl, LiCl, and NH4Cl all elicit similar response magnitudes and KCl is less effective as a taste stimulus. At ages when response ratios for the 0.5 M salts are changing, there are no changes in shapes of the response/concentration functions for individual salts. Furthermore, microvilli are present on taste bud cell apices and tight junctions are found between cells in the youngest fetuses studied. Therefore, initial stimulus-receptor membrane contacts are probably similar to those in adults. Our data suggest that different membrane components interact with the various monochloride salts and that taste receptors contain different proportions of these various membrane components at different developmental stages. Therefore young taste bud cells do not have the same salt response characteristics as mature cells, and a changing neural substrate underlies development of salt taste function, both pre- and postnatally.

Animals↗
PubMed1975

[Physiology of smell and taste].

The functional organization of olfaction and taste are briefly discussed in morphological, physiological, biochemical and behavioural terms. Olfaction in animals serves often for long range navigational purposes whereas taste acts as a close up "last moment food checking system". Special attention is given to the coding problems in both systems. In taste, the spatial coding mode is prevalent. In olfaction a very complex coding system exists, which used temporal as well as spatial means and in which a whole set of olfactory nerve fibers is activated during the transmission of any specific odor information, each fiber of the set discharging at a specific impulse pattern. The role of the olfactory bulb is seen as an integrating center with the capabilities for short and long term information storage. The impact of von Békésy's microstimulation experiments on the physiology of taste is discussed. Research on taste modifiers such as gymnemic acid or of the taste modifying protein "miraculin" enrich our present understanding of the interaction between taste stimulants and the chemoreceptor sites in the taste buds.

Animals↗
PubMed1993

Taste perception and breast cancer: evidence of a role for diet.

Suprathreshold taste perception and nutrient intake were assessed for two groups of women aged 44 to 56 years: 24 mastectomized breast cancer outpatients and 24 matched controls. Salty and sweet taste intensity and pleasantness were evaluated in aqueous solutions and simple foods by unstructured line scaling. Dietary intakes were assessed by combined dietary recall (1 day) and food record (3 days). Suprathreshold taste intensity and pleasantness data did not differ between the breast cancer and control groups. Breast cancer subjects consumed less energy and were at greater overall nutritional risk than the controls. Compared with control subjects, breast cancer subjects were at greater risk of calcium and iron deficiency. Regression analysis was used to investigate relationships between diet and taste for a breast cancer subgroup (n = 7) with unusually low energy intake (< or = 1,300 kcal/day) and a high overall nutritional risk (25.6%). For the subgroup, significant relationships between taste and diet were found, although taste data did not differ from that of the controls. Percent risks of nutrient deficiency for vitamin B-12, thiamin, folacin, iron, and riboflavin were important predictors of taste-intensity slopes for the cancer subgroup. Findings suggest that for some of the breast cancer subjects, diet may be associated with unsatisfactory nutritional status and may be affected by suprathreshold taste perception.

Adult↗
PubMed1988

Ionic mechanism of generation of receptor potential in response to quinine in frog taste cell.

The ionic mechanism of generation of the receptor potential in a frog taste cell elicited by quinine-HCl (Q-HCl) was studied with an intracellular recording technique by replacing the superficial and interstitial fluids of the tongue with various saline solutions. The taste cells whose receptor membranes were adapted to normal saline and deionized water generated depolarizing receptor potentials at Q-HCl concentrations higher than 2 and 0.01 mM, respectively. The input resistance of taste cell during Q-HCl stimulation scarcely changed. The receptor potential did not change even when the membrane potential level was broadly changed. The magnitude of the receptor potential was increased by reducing the concentration of superficial Cl- on the taste receptor membrane, but was independent to the concentration of superficial Na+. Injection of Cl- into a taste cell increased the receptor potential to 170%. The magnitude of receptor potential was decreased to 20-30% by removing interstitial Na+ or Cl- or both surrounding the basolateral membrane of taste cell. Furosemide (1 mM) added to the interstitial fluid decreased the receptor potential to 15%, while interstitial ouabain (0.1 mM) and superficial SITS (0.1 mM) did not influence it. From these results, we conclude: (1) an electroneutral Na+/Cl- cotransport occurs through the basolateral membrane of a taste cell in the resting state, so that Cl- accumulates inside the cell. (2) Q-HCl stimulation induces the active secretion of Cl- across the taste receptor membrane, resulting in a depolarizing receptor potential.

Action Potentials↗
PubMed1983

Dependence of gustatory neural response on depolarizing and hyperpolarizing receptor potentials of taste cells in the rat.

The rat taste cells responded to the four basic taste stimuli (0.5 M NaCl, 0.02 M quinine-HCl (Q-HCl), 0.01 M HCl and 0.5 M sucrose) with depolarizing or hyperpolarizing receptor potentials. The rates of obtaining hyperpolarizing responses under 41.1 mM NaCl adaptation were 3% for NaCl, 42% for Q-HCl, 21% for HCl and 37% for sucrose. Most of the taste cells responded to more than two kinds of taste stimuli. The ratio of mean magnitudes of depolarizing and hyperpolarizing responses for the four basic taste stimuli under 41.4 mM NaCl was as follows: NaCl:Q-HCl:HCl:sucrose = 100:9:48:2. The ratio of mean magnitudes of tonic chorda tympani nerve responses for the four basic taste stimuli under 41.4 mM NaCl was: NaCl:Q-HCl:HCl:sucrose = 100:5:37:2. Comparison of both taste cell and nerve responses suggests that the depolarization of a taste cell is concerned with a generation of gustatory neural impulses, and that the hyperpolarization is concerned with a depression of the impulses.

Action Potentials↗
PubMed1984

Intracellular taste cell responses of mouse.

Intracellular recordings of membrane potentials of taste cells in mouse taste bud were made using a glass microelectrode filled with procion yellow dye solution. The recorded taste cell was injected with procion yellow dye solution. Each taste bud preparation was observed under a fluorescence microscope and if a stained taste cell was not found in the taste bud preparation, the responses were negated. Sucrose produced a depolarization response and the response was accompanied by resistance increase, whereas NaCl produced a depolarization, hyperpolarization or null response and the response was accompanied by resistance decrease in all cases. Most mouse taste cells showed a multiple sensitivity to four fundamental taste stimuli.

Animals↗