Selective electrode for dibenzyl dimethyl ammonium cation as indicator of the membrane potential in biological systems

The electrode sensitive to dibenzyl dimethyl ammonium (DDA+), which is considered to be an indicator of the membrane potential, was constructed by using tetraphenyl borone (TPB-) embedded in dichloroethane. Rapid and Nernstian responses were exhibited against DDA+ solutions ranging between 10(-2) and 3 - 10(-6) M in concentration. High selectivity for DDA+ was observed in the presence of various inorganis salts, ADP, ATP, oxidizable substrates and sugars. The electrode developed here was used to measure the DDA+ uptake in Streptococcus faecalis and the results agreed with those reported by Harold, F.M. and Papineau, D. ((1972) J. Membrane Biol. 8, 27-44 and 45-62). While they determined the DDA+ concentration in the medium by measuring the absorbance of the filtrate treated with the ion-exchangers, the electrode can measure directly the DDA+ concentration in the bacterial suspension without any any pretreatment. It was also shown that the electrode can measure the DDA+ uptake in mitochondria during energization.

Phasic and tonic components of gustatory response in the frog

Characteristics of phasic and tonic responses of the frog glossopharyngeal nerve to various salts were examined under a variety of conditions. The results obtained are summarized as follows: 1) The salt concentration of adapting solutions affected greatly the phasic component of the responses to NaCl, KCl, MgCl2, and CaCl2, whereas the tonic component was independent of the adapting condition. 2) Either the phasic or tonic component was preferentially suppressed under appropriate conditions. 3) An abrupt rise of temperature of stimulating solution produced a phasic response. Magnitude of the phasic response induced by a rise of temperature was a function of both species and concentration of salts in the stimulating solution. 4) Binding of Hg2+ to the receptor and elimination of the bound Hg2+ by mercaptoethanol gave similar large phasic response. A slow elimination of the bound Hg2+ led to no response. It was concluded that a phasic response appears only when environments such as salt concentration or temperature are changing and that its magnitude is related to the rate of changes, whereas a tonic response represents information of the receptor membrane in an equilibrium state. Discussion on the obtained results was made under an assumption that the phasic response is attributed to a dynamic conformational change of the receptor membrane.

Physicochemical studies of taste reception. III. Interpretation of the water response in taste reception

The model membrane composed of a Millipore filter paper and the total lipids from bovine tongue epithelium or phosphatidylcholine from egg yolk simulated well the water response of a living taste cell, The water response observed with the model membrane adapted to various salt solutions was interpreted in terms of changes in electric potential at the membrane-solution interface, i.e. the water response was attributed to the e.m.f. change produced by diffusion of the electrolytes dissolved in (or adsorbed on) the membrane surface into the bulk solution. The water response of the frog tongue was also investigated by measuring the neural response of the glossopharyngeal nerve. The results obtained were consistent with the mechanism proposed in the present paper. The response of the frog to Ca2+ was examined under the condition where the water response was suppressed, and it was concluded that the water response of the frog is different from the response to Ca2+.

Pysicochemical studies of taste reception. V. Suppressive effect of salts on sugar response of the frog

The tast responses of frog to various kinds of sugars were measured quantitatively by use of the glossopharyngeal nerve activity under an appropriate condition where the water response was completely suppressed. The concentration dependences of response of frog tongue to D-fructose, D-glucose, and sucrose were almost the same, D-galactose, however, elicited a much larger response in comparison with the other sugars in the whole range of concentrations examined. The sugar response was suppressed extensively by the presence of small amount of salts in the stimulating sugar solution. The suppressive effects of NaCl, KCl, MgCl2, MgSO4, and K4Fe(CN)6 were examined with a fixed concentration of sugar. The results obtained with these salts, added in various concentrations, fell on a single curve when the data were plotted against the ionic strength in the stimulating solution. The present results were consistent with the notion that the taste receptor potential for salts or acids is attributable to a change in the phase boundary potential at the membrane-solution interface as proposed in the previous papers of this series.

Change in zeta potential and membrane potential of slime mold Physarum polycephalum in response to chemical stimuli

Electrophoretic study of microplasmodia of the true slime mold Physarum polycephalum was carried out in the presence of various concentrations of inorganic salts, nucleotides and sugars, and the zeta potential at the surface of the plasmodia was determined from the electrophoretic mobilities. The membrane potential of the plasmodia was also measured under the same external conditions. It was shown that changes in the membrane potential induced by the chemical stimuli agreed approximately with those induced in the zeta potential in all cases examined. These results suggested that the phase boundary potential at the membrane-solution interface is mainly responsible for the membrane potential in the chemoreception of the slime mold.

Response of Nitella internodal cell to chemical stimulation. A model for olfactory receptor system

Electrical response to excitable internodal cell of Nitella was studied by applying various kinds of odorants to the cell. Changes in membrane potential and resistance during responses induced by odorants were measured intracellularly under a variety of ionic environments in the media. Results were: 1) Some odorants (coumarin, isoamylacetate, methylacetate, 1-octanol, 1-butanol, 1-propanol) produced an all-or-nothing type action potential when the concentration of odorant exceeded a certain threshold. The action potential was followed by a gradual depolarization of the potential whose amplitude depended on the odorant concentration, C. Other odorants (heptanoic acid, beta-ionon) induced gradual depolarization of the membrane potential without evoking an action potential. 2) Membrane resistance Rm changed in various ways during depolarization: some odorants led to a temporal or gradual decrease in Rm, and others caused an increase in Rm when the membrane potential was depolarized by the application of odorants. 3) Magnitude of response to odorants OR was found to be represented by the following equation: OR =(alpha + beta square root I) log (C/Cth) for C greater than or equal to Cth where alpha and beta are constants for a given odorant, I the ionic strength in the medium, and Cth the threshold concentration of the odorant. 4) Plots of olfactory threshold of human and of internodal cell of Nitella gave a straight line having slope unity. 5) Local application of odorants on the internodal cell induced impulses which transmitted from the part treated by odorants to the other portion. Physico-chemical and physiological implications of the results obtained were discussed.

Physico-chemical studies of taste reception. IV. Response of individual phospholipid membrane to a variety of chemical stimuli

Variations in the membrane potential across model membranes made of Millipore filter paper and various single phospholipids were measured in response to salt, acid and distilled water. The phospholipids used were phosphatidylcholine (c), spingomyelin (SM), phosphatidylethanolamine (PE), and phosphatidylserine (PS). Results were compared with those obtained with the model membrane made of the total lipids extracted from bovine tongue epithelium, which simulated well the receptor potential observed with intact tast organs. The membrane potential of PE- and PS-membranes increased monotonously with increase of the concentration of 1:1 type salt, while that of PC- and SM-membranes exhibited no appreciable change in 1:1 salt solutions. Application of CaC12 to the membranes brought about a varity of response depending on the species of lipids used. PE- and PS-membranes showed a larger change in the membrane potential than PC- and SM-membranes when pH of the solution was varied. Fe-3+ was strongly absorbed on the surface of PC and SM-membranes, while Fe-3+ bound to PE- and PS-membranes was easily removed by an application of salt solution. A transient increase in the membrane potential was observed when distilled water was applied to the membrane adapted to an appropriate salt solution, which was similar to the water response observed in taste cells. PC- and SM-membranes responded to water when the membrane adapted to either NaC1 or CaC12, but PS-membrane responded only when the membrane was adapted to a solution containing CaC12. PE-membrane did not respond to water in any cases examined. The membrane prepared with a mixture of two species of phospholipids responded neither to salt nor to water, while the membranes prepared with the total lipids or a mixture of three species of lipids in appropriate ratio responded to both. The water response of the total lipids membrane vanished in a high temperature medium, while the water response of PC-membrane retained in all temperature ranges examined, i.e. between 20 degrees and 62 degrees C. The results obtained suggest that a mosaic structure, where each domain has different functions against various chemical stimuli, is formed on the surface of the model membrane made of the total lipids.

Threshold phenomena in chemoreception and taxis in slime mold Physarum polycephalum

The plasmodium of Physarum polycephalum reacts to various kinds of chemicals substances and moves towards or away from them. Threshold concentration of recognition of chemicals was examined in terms of membrane potential and of the averaged motive force of tactic movement by using a double-chamber method, i.e., a single plasmodium was placed between two compartments through a narrow ditch, and differences in membrane potential and in pressure between two compartments were measured. Results are summarized as follows: (a) By increasing the concentration of various substances in one compartment, the membrane potential started to change at a certain threshold concentration, C-th, for each chemical. Chemotactic movement of the plasmodium took place at the same threshold concentration. These results held both for attractants (glucose, galactose, phosphates, pyrophosphates, ATP, c-AMP, etc) and for repellents (various inorganic salts, sucrose, fructose, etc.). (b) The threshold concentration, Cth, for inorganic salts decreased remarkably with increase of the valences of cations, zeta, and was proportional to Z-6, I.E., THE Shultze-Hardy rule known in the field of colloid chemistry was found to be applicable. (c) The plasmodium distinguished the species of monovalent cations in the following order: H(Li(K(Na(Rb(Cs(NH-4 Plots of log Cth against the lyotropic number of anion fell on different straight lines for each monovalent cation species. (d) Plots of log Cth, against the reciprocal of the absolute tempe lines were almost the same and gave a value of 12 kcal/mol for the enthalpy change. These results suggest that the recognition of chemical substances appears as the result of a structural change of the membrane at the threshold point, and that the change in membrane structure is transmitted simultaneously to the motile system of the plasmodium.

Do unique proteins exist in taste buds?

Proteins in papillae on the bovine tongue were analyzed by semi-micro, polyacrylamide gel electrophoresis. All the proteins in the papillae with taste buds were observed to be common to proteins in the surrounding epithelium without taste buds. The protein band which was reported to form a weak complex with compounds called sweet by man was also found in all parts of the tongue epithelium. The receptor molecules for chemical stimuli may be distributed in all the cells of the tongue epithelium or the content of receptor molecules in taste bud papillae may be extremely low.

Taste-modifying protein from miracle fruit

The active principle of miracle fruit (Synsepalum dulcificum) is a basic glycoprotein with a probable molecular weight of 44,000. Application of the protein to the tongue modifies the taste so that one tastes sour substances as sweet.