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PubMed1964

DUPLEXITY THEORY OF TASTE.

When two different taste stimuli are presented, one to the left and the other to the right side of the tongue, they may add together to a sensation in the middle of the tongue, or they may stay separated. This phenomenon can be used to show that the four primary taste sensations seem to form two well-differentiated groups. Warm and cold stimuli act similarly to the four primary taste stimuli, thus separating the sensations on the tongue into two groups: bitter, warm, sweet; and sour, cold, salty.

Biomedical Research↗
PubMed1998

Identification of taste-tissue-specific cDNA clones from a subtraction cDNA library of rat circumvallate and foliate papillae.

To identify genes specifically expressed in taste tissues, we constructed a subtraction cDNA library of epithelium of rat circumvallate and foliate papillae and carried out differential screening of this library. Dot blot analysis showed 46 out of 88 clones obtained by this method to be expressed in the epithelium of papillae. The cDNA inserts in these clones were sequenced and analyzed for similarity to entries the GenBank database. About 54.3% of the clones were known sequences, including the sequences of ebnerin, cytokeratin 18, and Na+,K+-ATPase, that were shown by in situ hybridization to be expressed in the circumvallate papillae. About 41.3% of the papillae-specific clones had no significant similarity to known sequences and are candidates for novel taste bud-specific marker genes.

Animals↗
PubMed1976

Non-specific esterases in the gustatory epithelia of man and dog.

(1) Simple esterase activity has been demonstrated in the gustatory epithelium of man and dog by the simultaneous coupling azo dye technique using alpha-naphthol and naphthol As acetate. Unfixed cryostat and fixed paraffin sections were used. (2) A peculiar pattern of simple esterase activity was encountered in which--contrary to what was to be expected--the taste bud-carrying papillae showed a very poor reaction while there was a gradual increase in the enzyme intensity as the epithelium was traced away from these papillae. (3) It seems that among the reported differences between simple esterases and cholinesterases is this differential activity in relation to the gemmal system. (4) A peculiar difference in the enzyme activity was reported between the unfixed cryostat and the fixed paraffin sections in the human material.

Adolescent↗
PubMed2004

The sweet and the bitter of mammalian taste.

The discovery of two families of mammalian taste receptors has provided important insights into taste recognition and taste perception. Recent studies have examined the receptors and signaling pathways that mediate sweet, bitter, and amino acid taste detection in mammals. These studies demonstrate that taste cells are selectively tuned to different taste modalities and clarify the logic of taste coding in the periphery.

Animals↗
PubMed1962

Stimulation of a primary taste receptor by salts.

A quantitative study was made of the repetitive response of the salt receptor cell of the blowfly taste receptor. The response begins at a high frequency and declines to a steady frequency during brief stimuli. The initial response was found to be a sigmoid function of the log of stimulus intensity over a short range of intensities. It was shown that a theory (Beidler, 1954; for mammalian salt receptors) that relates the magnitude of the steady response to stimulus intensity applies to this receptor. From the theory, it was calculated that the relative free energy change of the reaction between salt and receptor site was in the range 0 to -1 kcal/mole; and, therefore, the reaction probably involves weak physical forces. Evidence is given that the salt-combining sites of the receptor are anionic and strongly acidic and that consequently the cation of a salt largely dominates stimulation. Preliminary evidence suggests that the receptor has a high degree of specificity toward salts, being stimulated primarily by monovalent inorganic cations.

Animals↗