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At least 1,657 records · Page 92Linked to original sources
PubMed1978

Change in taste preference related to aging of taste cells in rat.

Following the suppression of renewal of rat taste cells by vinblastine sulphate, the preference for sucrose decreased markedly while the aversion to quinine did not change. The results suggest that the sensitivity of taste cells to sucrose decreases with their aging, but the sensitivity to quinine increases.

Aging↗
PubMed1976

Does an initial phasic response exist in the receptor potential of taste cells?

The depolarizing receptor potentials to 0.5 M NaCl recorded from frog taste cells did not exhibit any phasic response, even when the rectangular waveform of stimulus onset was employed. The quickest depolarizations recorded reached the peak in 50 msec. On the other hand, the gustatory neural response showed initial overshoot of the impulse discharge even when 0.5 M NaCl was delivered at the slower rate of 0.06 ml/sec. It is concluded that the initial neural response may be associated with the rate of rise of the receptor potential before its plateau level is reached.

Animals↗
PubMed1987

Substance P-like immunoreactive fibers in the frog taste organs.

In the frog tongue, substance P(SP)-like immunoreactive fibers were consistently present in each fungiform papilla, which contained the gustatory apparatus. Numerous SP-like immunoreactive fibers were usually distributed in the periphery of the gustatory disc and formed a varicose meshwork among the ciliated cells encircling the gustatory disc. SP-like immunoreactive fibers were rarely evident inside the gustatory disc. The role of SP-containing fibers in the frog taste organ was discussed.

Animals↗
PubMed1984

Peptide interactions with taste receptors: overlap in taste receptor specificity.

Two hitherto unrelated areas of taste appear to provide an important insight into a class of taste receptor sites. A region of the sweet protein monellin is similar to a savory tasting beef octapeptide, and this peptide region could represent an overlap in the specificity of binding to a common peptide taste receptor site. Such an overlap in binding specificity explains the low but significant level of sweetness observed with savory tasting stimuli.

Amino Acid Sequence↗
PubMed1979

Receptor potential of rat taste cell to potassium benzoate.

Rat taste cells responded to relatively low concentrations of K-benzoate with a hyperpolarization and to the high concentrations with a depolarization. During both responses the membrane resistance of a taste cell decreased. Depolarization elicited by application of a combination of 0.25 M NaCl and 0.05 M K-benzoate was smaller than that by the NaCl alone, indicating a depressant action of K-benzoate.

Animals↗
PubMed1989

Lipid characterization and 14C-acetate metabolism in catfish taste epithelium.

The catfish, Ictalurus punctatus is an important model system for the study of the biochemical mechanisms of taste reception. A detailed lipid analysis of epithelial tissue from the taste organ (barbel) of the catfish has been performed. Polar lipids account for 62 +/- 1% of the total, neutrals for 38 +/- 1%. Phosphatidyl-cholines, serines and ethanolamines are the major constituents of the polar fraction. Plasmalogen concentration is high relative to that of non-neural tissues. [14C]-Acetate is incorporated into cell lipid fractions after incubation of barbel tissue at 37 degrees C for 60 min. Percentage amounts of most lipids change with time during this in vitro incubation. The phospholipids are the most metabolically active fractions. This work yields information for continuing reconstitution experiments and indicates that the taste epithelium of this important model system is a metabolically active tissue capable of supporting lipid turnover/synthesis.

Acetates↗
PubMed1976

Latency of taste nerve signals in frog (Rana catesbeiana).

The latency of frog gustatory neural impulses to 1.0 M NaCl was a mean of 86 msec. Electrical stimulation of taste cell membranes produced gustatory neural impulses with the mean 5 msec latency. It is concluded that most of the 86 msec latency of taste nerve responses to 1.0 N NaCl is due to the latency of taste receptor potential following the onset of gustatory stimulation.

Action Potentials↗
PubMed1990

Lipid metabolic interrelationships and phospholipase activity in gustatory epithelium of Ictalurus punctatus in vitro.

The catfish, Ictalurus punctatus, is an important model for studying the biochemical mechanisms of taste at the peripheral level. The type, amount and metabolic activity of the lipids within this tissue play important roles in taste transduction by forming the matrix in which the receptors for taste stimuli are imbedded and by acting as precursors to second messengers. The metabolic interconversions that occur among the lipids on the taste organ (barbels) of this animal are reported here. When sodium [32P]phosphate was incubated with minced pieces of epithelium from the taste organ of I. punctatus, phospholipids became labeled. Maximal incorporation occurred near 20 min for lysophosphatidylcholines (LPC), phosphatidylcholines (PC) and phosphatidylinositols (PI). The phosphatidylethanolamines (PE) and phosphatidylserines (PS) became labeled more slowly. The label in LPC and PC declined from 20 min to 120 min, while that of the other fractions increased or was stable over the 20-120 min time period. Upon addition of 1,2-di-[1'-14C]palmitoyl-sn-glycero-3-phosphocholine to the medium, 14C was found within minutes in all of the phospholipids assayed. The amount of label incorporated increased with time, with maximum labeling for all phospholipids occurring at 15 min. However, 14C appeared predominantly first (by 5 min) in a neutral lipid fraction (fraction AG, consisting of free fatty acids, mono- and diglycerides, triglycerides and methyl esters), then declined rapidly as the phospholipids gradually incorporated more label. Within minutes of addition of 1-[1'-14C]palmitoyl-sn-glycero-3-phosphocholine (lysophosphatidylcholine) the 14C-label was detected in the neutral lipid fraction AG, then in the PC fraction, and later in the other phospholipids.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1999

Effects of cytochalasin D on taste pores of rat fungiform papillae.

Effects of cytochalasin D on actin filaments in cells encircling taste pores were examined to clarify the functional role of actin filaments in the maintenance of taste pores in rat fungiform papillae, using a confocal laser microscope and a scanning electron microscope. Fluorescence in the taste pore cells was detected as a ring shape produced by actin staining with rhodamine-phalloidin. Treatment of fungiform papillae with cytochalasin D diminished the positive reactions in the taste pore cells and increased the inner diameter of the ring reactions. However, deformation of the taste pores in fungiform papillae was not detected under a scanning electron microscope after treatment with cytochalasin D. These findings suggest that the organization of actin filaments encircling the taste pores contributes to regulation of the taste pore's size in rat fungiform papillae.

Animals↗
PubMed2006

Taste perception and coding in the periphery.

Recent identification of taste receptors and their downstream signaling molecules, expressed in taste receptor cells, led to the understanding of taste coding in the periphery. Ion channels appear to mediate detection of salty and sour taste. The sensations of sweet, umami and bitter taste are initiated by the interaction of sapid molecules with the G-protein-coupled receptors T1Rs and T2Rs. Mice lacking either PLCbeta2 or TRPM5 diminish behavioral and nerve responses to sweet, umami and bitter taste stimuli, suggesting that both receptor families converge on a common signaling pathway in the taste receptor cells. Nevertheless, separate populations of taste cells appear to be uniquely tuned to sweet, umami and bitter taste. Since PLCbeta2-deficient mice still respond to sour and salty stimuli, sour and salty taste are perceived independent of bitter, umami and sweet taste. In this review, the recent characterization of the cellular mechanisms underlying taste reception and perception, and of taste coding in the periphery will be discussed.

Action Potentials↗