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PubMed1989

Anatomy and neurophysiology of the taste system in aged animals.

In summary, the recent data from quantitative studies of taste buds in old humans, rhesus monkeys, and rats complement neurophysiological data on taste responses from aged rats and lead to the general conclusion that the peripheral taste system is maintained structurally and functionally across the life span. Although some statistically significant differences were observed, the magnitude of these differences would not lead one to predict altered taste preferences or feeding behavior in old animals. The robust nature of the peripheral sense of taste in old age appears to be in sharp contrast to other sensory systems. Not only do receptors alter with age, but accessory organs, such as the lens in the visual system, also alter structurally so that sensory function is compromised. One factor contributing to maintenance of the receptor organ of taste bud and papilla is the turnover and replacement of taste bud cells and surrounding epithelial cells. Recent studies in aged mice indicate no differences in turnover time in epithelial mucosa lining the mouth. There are no data on turnover time, however, for taste bud cells or for gustatory papilla epithelium in old animals. Alterations in taste bud cell or membrane receptor turnover could affect function. In other cell types and receptors, age-related differences in membrane lipids, proteins, and fluidity characteristics are reported. Membrane changes such as these are proposed to account for age-related differences in response properties of the system of cardiac muscarinic receptors, a system in which density of receptors does not alter. The small, but statistically significant, differences in neurophysiological responses to taste stimuli from the chorda tympani nerve might well relate to age-related differences in membrane receptors. Not only is there an absence of data on turnover time or membrane characteristics for taste bud cells in old age, but there are no observations on the ultrastructure of taste buds in old animals. The taste bud is a complex structure, composed of many cells and different cell types, with a specific orientation and access to the oral cavity via the taste pore, and with extensive associations with the innervating afferent fibers. Ultrastructural observations could provide information on changes in synapses and other nerve/cell contacts--in microvilli and taste pore structure, and in numbers of various cell types within the bud. Such data will be essential to understanding the nature and extent of age-related alterations in the taste system.(ABSTRACT TRUNCATED AT 400 WORDS)

Aging↗
PubMed1991

Postlarval growth of the peripheral gustatory system in the channel catfish, Ictalurus punctatus.

The phenomenon of postlarval cell addition to the peripheral nervous system of fish has been reported for some sensory systems, but has yet to be characterized for the gustatory system. Many fishes, such as catfish, possess taste buds scattered across their body surface, and presumably, the number of taste buds increases during growth of the animal. The present study was undertaken in order to examine the process of growth in the peripheral gustatory system and to determine whether the degree of convergence of receptors onto primary sensory afferents changes during growth. The recurrent facial nerve of channel catfish was used for these studies since this nerve contains no general cutaneous components and innervates taste buds along the fish's body surface. Electron micrographs were made of cross sections of this nerve taken from individuals ranging in size from 5.1 to 39.5 cm standard length. In addition, estimates were made of the number of taste buds innervated by this nerve by determining taste bud density along selected regions of the flank and fins in large and small fish. As catfish get larger, the number of both myelinated and unmyelinated axon profiles in the recurrent facial nerve increases, but at a slower rate than the number of taste buds innervated by this nerve. Thus, on average, the number of taste buds innervated by each fiber increases as the fish enlarges; on average there are 2 taste buds per axons profile in small fish and nearly 14 taste buds per axon profile in large fish. The rate of addition of new axon profiles to the nerve is estimated at roughly 70 per day over the range of sizes studied. Although generation of new ganglion cells and axons may contribute to this increase, several lines of evidence indicate that axonal branching occurs. In addition, the mean axon diameter for both myelinated and unmyelinated axons increases during postlarval growth. The finest myelinated fibers (0.2 micron) in small animals were significantly smaller than the finest myelinated fibers (0.7 micron) in larger animals.

Animals↗
PubMed1993

Evidence for stimulus access to taste cells and nerves during development: an electron microscopic study.

We have examined developing taste buds in fungiform papillae of rats from the 18th day of gestation (E18) to the 15th postnatal day (P15). Nerve processes were seen in the epithelium of E18 rats before taste buds were obvious. At E20, early taste buds were visible, but were embedded within the epithelium, i.e., their cells were shielded from the oral cavity by overlying squamous epithelium. At this stage, the epithelium on the lateral aspects of the fungiform papillae was keratinized, but that overlying the taste bud was not. Some taste bud cells at E20 contained synapse-like structures near their contacts with nerve processes. In postnatal animals, keratinized epithelial cells were seen overlying taste buds, but taste pores were not observed until P10. How, then, do stimuli reach the taste cells and elicit physiological and behavioral responses as reported by others? The keratinized epithelium overlying the buds was unlike that on the lateral aspect of the papilla in at least one significant way. Few lamellated bodies were present in intercellular spaces beneath the stratum corneum, whereas these were abundant in the corresponding location within epithelium on the slope of the papilla. Although some were present within the squamous epithelium overlying the bud, they apparently were not released into the intercellular space. These lipid-rich lamellated bodies are thought to represent the water barrier of the epithelium, i.e., the barrier which prevents aqueous solutions from passing through the epithelium. We determined that the keratinized epithelium overlying the taste bud was permeable to a tracer, lanthanum nitrate, whereas that on the lateral surface was not. Lanthanum was visualized around taste cells and around nerve profiles within and near the taste bud. We propose that the absence of an aqueous permeability barrier in the epithelium overlying taste buds likely explains the ability of tastants to reach the taste bud cells and nerves in the developmental period before pore formation.

Animals↗
PubMed1999

Early dietary sodium restriction disrupts the peripheral anatomical development of the gustatory system.

Dietary sodium restriction has profound effects on the development of peripheral taste function and central taste system anatomy. This study examined whether early dietary sodium restriction also affects innervation of taste buds. The number of geniculate ganglion cells that innervate single fungiform taste buds were quantified for the midregion of the tongue in two groups of rats: those fed either a low-sodium diet and those fed a sodium replete diet (control rats) from early prenatal development through adulthood. The same mean number of ganglion cells in developmentally sodium-restricted and control adult rats innervated taste buds on the midregion of the tongue. However, the characteristic relationship of the larger the taste bud, the more neurons that innervate it did not develop in sodium-restricted rats. The failure to form such a relationship in experimental rats was likely due to a substantially smaller mean taste bud volume than controls and probably not to changes in innervation. Further experiments demonstrated that the altered association between number of innervating neurons and taste bud size in restricted rats was reversible. Feeding developmentally sodium-restricted rats a sodium replete diet at adulthood resulted in an increase in taste bud size. Accordingly, the high correlation between taste bud volume and innervation was established in sodium-replete rats. Findings from the current study reveal that early dietary manipulations influence neuron-target interactions; however, the effects of dietary sodium restriction on peripheral gustatory anatomy can be completely restored, even in adult animals.

Animals↗
PubMed2006

Developmental change of alpha-gustducin expression in the mouse fungiform papilla.

Developmental changes in the distribution pattern of taste buds in newborn mouse have not been previously elucidated, and little work has been done to examine the postnatal alteration of the expression of alpha-gustducin in the mouse taste buds. In the present paper, we delineated the development and frequency distribution of the taste buds as well as the immunohistochemical expression of alpha-gustducin, a G protein closely related to the transduction of taste stimuli in the fungiform papilla from the birthday till the age of week 9. At birth, more than 45 taste buds (with or without pores) were observed on the fungiform papilla, then the number of mature taste buds increased rapidly, and resulted in 66% (80.2 +/- 0.6 of 122.2 +/- 1.3) of fungiform papilla taste buds containing taste pores at week 3. By age the total counts of pored taste buds continuously increased and their morphological features became quite discernible. They became ellipse in shape, characterized by distinct pores. Quantitative analysis of alpha-gustducin expression at different postnatal ages revealed a significant increase in the number of immunolabeled taste buds and alpha-gustducin-positive cells in single taste buds from week 1 to 7, by week 7, the number reached the value found in adults (99.3 +/- 0.9 and 8.3 +/- 0.3, respectively). These results indicated that taste buds within fungiform papilla play an important role in the detection of nutrients in the postnatal mouse.

Animals↗
PubMed1996

Calbindin D28k-like immunoreactivity in the gustatory epithelium in the rat.

The distribution of calbindin D28k (CB)-like immunoreactivity (-LI) in the gustatory epithelium was examined in the adult rat. In the circumvallate and foliate papillae, CB-like immunoreactive (-IR) nerve fibers were observed in the subgemmal region, and some of these penetrated the taste buds. Two or three spindle-shaped gustatory cells displayed CB-LI in each taste bud of these lingual papillae; the immunoreactivity was restricted to the cytoplasm. In the fungiform papilla, CB-IR nerve fibers were detected in the subgemmal region, but no CB-IR cells were observed in the taste buds of the fungiform papillae. In the taste buds of the incisive papillae, many CB-IR intragemmal nerve fibers were observed, but no apparent CB-IR cells were detected. In the soft palate, CB-IR nerve fibers associated with the taste buds were also observed, but no CB-IR cells were detected in the taste buds. The present findings indicate that CB-IR gustatory cells were only localized in the taste buds in the posterior lingual papillae (circumvallate and foliate papillae), but not in the taste buds in other gustatory epithelium.

Animals↗
PubMed2001

Mouse taste cells with glialike membrane properties.

Taste buds are sensory structures made up by tightly packed, specialized epithelial cells called taste cells. Taste cells are functionally heterogeneous, and a large proportion of them fire action potentials during chemotransduction. In view of the narrow intercellular spaces within the taste bud, it is expected that the ionic composition of the extracellular fluid surrounding taste cells may be altered significantly by activity. This consideration has led to postulate the existence of glialike cells that could control the microenvironment in taste buds. However, the functional identification of such cells has been so far elusive. By using the patch-clamp technique in voltage-clamp conditions, I identified a new type of cells in the taste buds of the mouse vallate papilla. These cells represented about 30% of cells patched in taste buds and were characterized by a large leakage current. Accordingly, I named them "Leaky" cells. The leakage current was carried by K(+), and was blocked by Ba(2+) but not by tetraethylammonium (TEA). Other taste cells, such as those possessing voltage-gated Na(+) currents and thought to be chemosensory in function, did not express any sizeable leakage current. Consistent with the presence of a leakage conductance, Leaky cells had a low input resistance (approximately 0.25 G Omega). In addition, their zero-current ("resting") potential was close to the equilibrium potential for potassium ions. The electrophysiological analysis of the membrane currents remaining after pharmacological block by Ba(2+) revealed that Leaky cells also possessed a Cl(-) conductance. However, in resting conditions the membrane of these cells was about 60 times more permeable to K(+) than to Cl(-). The resting potassium conductance in Leaky cells could be involved in dissipating rapidly the increase in extracellular K(+) during action potential discharge in chemosensory cells. Thus Leaky cells might represent glialike elements in taste buds. These findings support a model in which specific cells control the chemical composition of intercellular fluid in taste buds.

Animals↗
PubMed1991

Immunohistochemical localization of neuron-specific enolase and calcitonin gene-related peptide in rat taste papillae.

Calcitonin gene-related peptide-like and neuron-specific enolase-like immunoreactivity (CGRP-IR and NSE-IR) were surveyed immunohistochemically in the fungi-form, foliate and circumvallate papillae in rats. A dense CGRP-IR network (subgemmal and extragemmal) in the taste papillae is linked to the presence of taste buds, even though CGRP-IR fibers are rarely present in the taste buds. Three typical fiber populations were detected with these two markers. (a) A population of coarse NSE-IR intragemmal fibers characterized by thick neural swellings, never expressing CGRP-immunoreactivity. (b) A population of thin varicose intragemmal NSE/CGRP-IR fibers. (c) A population of subgemmal and extragemmal NSE-/CGRP-IR fibers that partly penetrated the epithelium. The common distribution of CGRP-IR and NSE-IR fibers at the base of taste buds, their differential distribution and morphology within taste buds, added to their restricted nature (gustatory or somatosensory) suggest that a population of CGRP-IR fibers undergoes a target-induced inhibition of its CGRP phenotype while entering the taste buds. The combined use of NSE and CGRP allowed a better characterization of nerve fibers within and between all three types of taste papillae. NSE was also a very good marker for a subtype of taste bud cells in the foliate and in the circumvallate papillae, but no such cells could be observed in the fungiform papillae.

Animals↗
PubMed2004

Neuron/target plasticity in the peripheral gustatory system.

Taste bud volume on the anterior tongue in adult rats is matched by an appropriate number of innervating geniculate ganglion cells. The larger the taste bud, the more geniculate ganglion cells that innervate it. To determine if such a match is perturbed in the regenerated gustatory system under different dietary conditions, taste bud volumes and numbers of innervating neurons were quantified in adult rats after unilateral axotomy of the chorda tympani nerve and/or maintenance on a sodium-restricted diet. The relationship between taste bud size and innervation was eliminated in rats merely fed a sodium-restricted diet; individual taste bud volumes were smaller than predicted by the corresponding number of innervating neurons. Surprisingly, the relationship was disrupted in a similar way on the intact side of the tongue in unilaterally sectioned rats, with no diet-related differences. The mismatch in these groups was due to a decrease in average taste bud volumes and not to a change in numbers of innervating ganglion cells. In contrast, individual taste bud volumes were larger than predicted by the corresponding number of innervating neurons on the regenerated side of the tongue; again, with no diet-related differences. However, the primary variable responsible for disrupting the function on the regenerated side was an approximate 20% decrease in geniculate ganglion cells available to innervate taste buds. Therefore, the neuron/target match in the peripheral gustatory system is susceptible to surgical and/or dietary manipulations that act through multiple mechanisms. This system is ideally suited to model sensory plasticity in adults.

Animals↗
PubMed1981

[Sublingual structures of primates. II. Hominoidea, review, summary and literature].

1. In Homo and the great apes (Pongidae) there occurs, besides the plica sublingualis a plica fimbriata at the ventral surface of the tongue. This duplicature of the mucosa does not occur in the Hylobytidae and in the other primates. 2. Some taste buds could be found in the epithelium of the plica sublingualis of the Pongidae. 3. There are many taste buds in the epithelium of the plica fimbriata of the Pongidae. On this sublingual structure there were counted 1776 taste buds in Pongo, 592 in Gorilla and 280 in Pan. A few taste buds could also be found on the plica fimbriata of a human newborn. 4. A glandula apicis linguae occurs in Homo, Pan, Gorilla and Pongo. 5. The fresh saliva of the glandula apicis linguae and the saliva on the floor of the mouth can be tested by the taste buds in the epithelium of the plica fimbriata, of papillae lenticulares and of areae gustatoriae at the ventral surface of the tongue. 6. It might be the function of the sublingual taste buds to taste the fresh saliva as a gradient for the central nervous comparison with the taste of the saliva on the dorsal surface of the tongue. 7. Because of the complete absence of a sublingua in the Platyrrhini and in the Cercopithecinae it is unlikely that the plica fimbriata of Homo and the great apes can be interpreted as a homalogon of the sublingua in the prosimians. 8. Because of the absence of a sublingua in other ordines of the Mammalia (Insectivora, Carnivora, Rodentia, Chiroptera, Ungulata) it is unlikely as well that the sublingua in the prosimians can be interpreted as a homologon of the tongues of the lower vertebrates. The sublingual structures occuring in the Marsupialia have to be investigated. 9. Because of these reasons the new development of the sublingua in the prosimians and the plica fimbriata in the Hominoidea, in complete independence from one another, seems to be a better explanation of the 2 structures and less contradictionary to anatomical and phylogenetic arguments. The different function of both structures in the recent primates gives a hint for the possible reason for their development during the process of evolution.

Animals↗
PubMed2005

Confocal microscopy of the peripheral gustatory system: comparison between healthy subjects and patients suffering from taste disorders during radiochemotherapy.

OBJECTIVES: Laser-scanning microscopy (LSM) was used to compare taste buds and epithelia of fungiform papillae of healthy subjects with those of patients suffering from taste disorders during/after radiochemotherapy (RCT). Aim of the study was to investigate effects responsible for taste loss at a microscopic level. STUDY DESIGN: Prospective study. METHODS: Data from 12 healthy subjects (mean age 52.4, SD 9.5 years) were compared with those of 12 patients (mean age 54.7, SD 8.5 years) with head and neck cancer suffering from taste disorders during RCT. Four parameters from LSM were selected for analysis: 1) distance between the pore of the taste buds of fungiform papillae and the crest of the papillary vessels; 2) epithelial cells of each taste bud at 34 mum; 3), cell density, and 4) area of the taste pore at 4 mum. These data were correlated to measures of gustatory sensitivity obtained with both the validated "taste strips" test kit and electrogustometry. RESULTS: Patients complaining from taste disorders during RCT exhibited a significant decrease of taste function assessed with both natural and electric stimuli. In these patients, we found thicker epithelia and smaller areas of the taste pores compared with healthy subjects. In 30% of those patients, no taste pores were detectable; in deeper sections, however, normal taste buds were present. CONCLUSIONS: In conclusion, in RCT patients with taste disorders, LSM indicates changes of epithelia of fungiform papilla but no changes of the taste bud structure. Damage of the chorda tympani nerve by scattered rays, direct or indirect mucotoxic effects of chemotherapeutic agents, and covering of taste pores by epithelial cells are likely reasons for taste loss during RCT.

Adult↗
PubMed2005

Building sensory receptors on the tongue.

Neurotrophins, neurotrophin receptors and sensory neurons are required for the development of lingual sense organs. For example, neurotrophin 3 sustains lingual somatosensory neurons. In the traditional view, sensory axons will terminate where neurotrophin expression is most pronounced. Yet, lingual somatosensory axons characteristically terminate in each filiform papilla and in each somatosensory prominence within a cluster of cells expressing the p75 neurotrophin receptor (p75NTR), rather than terminating among the adjacent cells that secrete neurotrophin 3. The p75NTR on special specialized clusters of epithelial cells may promote axonal arborization in vivo since its over-expression by fibroblasts enhances neurite outgrowth from overlying somatosensory neurons in vitro. Two classical observations have implicated gustatory neurons in the development and maintenance of mammalian taste buds--the early arrival times of embryonic innervation and the loss of taste buds after their denervation in adults. In the modern era more than a dozen experimental studies have used early denervation or neurotrophin gene mutations to evaluate mammalian gustatory organ development. Necessary for taste organ development, brain-derived neurotrophic factor sustains developing gustatory neurons. The cardinal conclusion is readily summarized: taste buds in the palate and tongue are induced by innervation. Taste buds are unstable: the death and birth of taste receptor cells relentlessly remodels synaptic connections. As receptor cells turn over, the sensory code for taste quality is probably stabilized by selective synapse formation between each type of gustatory axon and its matching taste receptor cell. We anticipate important new discoveries of molecular interactions among the epithelium, the underlying mesenchyme and gustatory innervation that build the gustatory papillae, their specialized epithelial cells, and the resulting taste buds.

Animals↗
PubMed1999

Decreased parotid saliva gustin/carbonic anhydrase VI secretion: an enzyme disorder manifested by gustatory and olfactory dysfunction.

BACKGROUND: Taste and smell dysfunction has been reported to occur in patients with a variety of clinical problems. We wanted to investigate a specific group of patients in whom taste and smell dysfunction occurred putatively related to a specific biochemical abnormality in a salivary growth factor [gustin/carbonic anhydrase (CA) VI] considered responsible for maintenance of taste bud function. METHODS: Eighteen patients developed loss and/or distortion of taste and smell after an acute influenza-type illness. They were evaluated clinically, by psychophysical tests of taste and smell function, by measurement of parotid salivary gustin/CAVI by a radioimmunoassay and by measurement of serum, urine, and salivary zinc. Biopsies of circumvallate papillae were obtained in 6 patients and examined by transmission electron microscopy. Similar studies were performed in 55 asymptomatic volunteers with biopsies of circumvallate papillae performed in 4. RESULTS: Taste and smell acuity were impaired in patients compared with healthy volunteers and parotid gustin/CAVI, salivary, and serum zinc concentrations were lower in patients than in healthy volunteers. Taste buds in circumvallate papillae of patients exhibited severe vacuolization, cellular degeneration, and absence of dense extracellular material. CONCLUSIONS: These results describe a clinical disorder formulated as a syndrome of hyposmia (decreased smell acuity), hypogeusia (decreased taste acuity), dysosmia (distorted smell function), dysgeusia (distorted taste function), and decreased secretion of parotid saliva gustin/CAVI with associated pathological changes in taste bud anatomy. Because gustin/CAVI is found in humans only in parotid saliva and has been associated with taste bud growth and development these results suggest that inhibition of synthesis of gustin/CAVI is associated with development of taste bud abnormalities and thereby loss of taste function.

Adult↗
PubMed2003

Sour taste stimuli evoke Ca2+ and pH responses in mouse taste cells.

Sour taste is elicited by acids. How taste cells transduce sour taste is controversial because acids (specifically protons) have diverse effects on cell membranes. Consequently, it is difficult to differentiate between events related to sour taste transduction per se and unrelated effects of protons. We have studied acid taste transduction in mouse taste buds using a lingual slice preparation where it is possible to measure changes in pH and [Ca2+]i simultaneously in taste cells. Focal application of citric acid or HCl to the apical tips of taste buds produced widespread acidification of the entire taste bud. Citric acid was effective at a pH of approximately 4, but HCl only at a pH of approximately 1.5. Despite acidification of the whole taste bud, only a select few taste cells exhibited Ca2+ responses. Acid-evoked Ca2+ responses were dose dependent in a range consistent with them being sour-taste responses. Cells exhibiting acid-evoked Ca2+ responses also responded to KCl depolarization. Acid-evoked Ca2+ responses were blocked by Ba2+ (2 mM) and Cd2+ (500 microM), suggesting that acid responses are generated by Ca2+ influx through depolarization-gated Ca2+ channels. Removing extracellular Ca2+ reduced acid-evoked Ca2+ responses, but depleting intracellular Ca2+ stores with thapsigargin had no effect, suggesting that acid taste responses are generated by an influx of extracellular Ca2+. Neither Cs+ (500 microM) nor amiloride (100 microM) affected acid-evoked Ca2+ responses, suggesting that neither hyperpolarization-activated cyclic nucleotide-gated cation (pacemaker) channels nor epithelial Na+ channels, respectively, transduce sour taste. Collectively, the results indicate that acids, especially weak acids, acidify the taste bud and evoke depolarization-induced Ca2+ entry into a select subset of taste cells. The primary transducer protein(s) for sour taste remain undiscovered.

Animals↗
PubMed1992

The microphysiology of peripheral taste organs.

Recent studies on how peripheral taste organs function have revealed a number of intriguing membrane mechanisms underlying taste transduction. The story is still evolving, but certain generalities can now be stated confidently. For example, there is no one single chemosensory membrane transduction event. Instead, the different taste qualities--sweet, sour, salty, bitter--are subserved by different mechanisms. Furthermore, chemical and electrical synaptic processing in the taste bud is likely to modulate the output of the taste organs and may contribute to how different taste qualities are discriminated. Synapses occur between adjacent cells in the taste organ as well as between receptor cells and sensory fibers. The preponderance of data indicates that biogenic amines are present in taste buds and exert some form of neuromodulatory control, if not frank neurotransmission, in peripheral taste organs. Current research in the microphysiology of taste buds includes extending and refining our understanding of how the apical, chemosensitive regions of receptor cells respond to taste stimuli, identifying what synaptic transmitters exist in taste organs, and exploring synaptic mechanisms in taste buds.

Animals↗
PubMed1996

Neuromodulation of transduction and signal processing in the end organs of taste.

Chemical synapses transmit gustatory signals from taste receptor cells to sensory afferent axons. Chemical (and electrical) synapses also provide a lateral pathway for cells within the taste bud to communicate. Lateral synaptic pathways may represent some form of signal processing in the peripheral end organs of taste. Efferent synaptic input may also regulate sensory transduction in taste buds. To date, the synaptic neurotransmitter(s) or neuromodulator(s) released at chemical synapses in taste buds have not been identified unambiguously. This paper summarizes the attempts that have been made over the past 40 years to identify the neuroactive substances acting at taste bud synapses. We review the four traditional criteria for identifying chemical transmitters elsewhere in the nervous system-localization, uptake/degradation, release and physiological actions- and apply these criteria to neuroactive substances in taste buds. The most complete evidence to date implicates serotonin as a neuromodulator of taste transduction in the end organs. However, studies also suggest that adrenergic, cholinergic and peptidergic neurotransmission may be involved in taste buds.

Animals↗
PubMed2002

Electrophysiology of Necturus taste cells.

Taste buds are sensory end organs that detect chemical substances occurring in foodstuffs and relay the relative information to the brain. The mechanisms by which the chemical stimuli are converted into biological signals represent a central issue in taste research. Our understanding of how taste buds accomplish this operation relies on the detailed knowledge of the biological properties of taste bud cells-the taste cells-and of the functional processes occurring in these cells during chemostimulation. The amphibian Necturus maculosus (mudpuppy) has proven to be a very useful model for studying basic cellular processes of vertebrate taste reception, some of which are still awaiting to be explored in mammals. The main advantages offered by Necturus are the large size of its taste cells and the relative accessibility of its taste buds, which can therefore be handled easily for experimental manipulations. In this review, I summarize the functional properties of Necturus taste cells studied with electrophysiological techniques (intracellular recordings and patch-clamp recordings). My focus is on ion channels in taste cells and on their role in signal transduction, as well as on the functional relationships among the cells inside Necturus taste buds. This information has revealed to be well suited to outline some of the general physiological processes occurring during taste reception in vertebrates, including mammals, and may represent a useful framework for understanding how taste buds work.

Action Potentials↗
PubMed1991

Taste-responsive neurons of the glossopharyngeal nerve of the rat.

1. Taste sensibilities of neurons in mammalian glossopharyngeal nerves have been inadequately studied, although they innervate the majority of taste buds and may provide unique taste information. 2. Extracellular responses of glossopharyngeal neural units to taste stimuli infused into foliate or vallate papillae were recorded in anesthetized rats. A 0.3-ml/min infusion of stimuli into papillae resulted in short-latency, 5-s nerve-impulse rates that approached 10 times the response rates observed using less invasive means of stimulation. 3. Sucrose, Na saccharin, NaCl, NH4Cl, KCl, HCl, citric acid, acetic acid, MgSO4, and quinine.HCl were effective stimuli for glossopharyngeal neurons at concentrations that have behavioral significance. 4. Response spectra for individual neural units with either foliate or vallate receptive fields fell into three clusters. Forty-six percent were A units that responded most strongly to acids and chloride salts, NH4Cl being the most effective; neither quinine nor sucrose was effective. Twenty-three percent were S units that responded to sugars and saccharin; quinine, salts, and acids were not effective. Thirty-one percent were Q units that responded to quinine; neither NaCl, HCl, nor sucrose was effective stimulus for these fragile units. 5. Glossopharyngeal A neural units were more sensitive to 1 mM HCl than were electrolyte-sensitive H units of the chorda tympani, although both respond generally to salts and acids. Units relatively specific for sodium salts (N units), which are common in the chorda tympani nerve, were not found in the glossopharyngeal nerve, which explains losses in sodium-specific behavior after cutting only the chorda tympani nerve. 6. Q units were the only glossopharyngeal neural units that responded significantly to quinine, and units with similar response spectra do not occur in the chorda tympani nerve. Q units probably mediate aversive reflexes to quinine that are eliminated by cutting only the glossopharyngeal nerve. Glossopharyngeal S neural units were more sensitive to sucrose and are more common than their counterparts in the chorda tympani, although it is not known how they might compare with sugar-sensitive units in the greater superficial petrosal nerve. 7. These data strongly suggest that posterior taste bud fields innervated by the glossopharyngeal nerve are specialized for functions different from those of anterior taste bud fields innervated by the facial nerve.

Animals↗