Freeze-fracture characterization of cell types at the surface of the taste organ of the frog, Rana esculenta

Axon-like processes in type III cells of taste organs

Type III cells of the taste organs are widely considered to be chemoreceptors. The present study was performed on the frog taste disk and describes an axon-like process in type III cells, which often contains a bundle of densely-packed parallel microfilaments. These processes pass through the basal membrane of the gustatory epithelium, running into the lamina propria (transbasal membrane processes, tBMPs). In their intraepithelial tract, tBMPs contain dense-cored vesicles revealing their origin from type III cells. Type III cells showing both classic nonrigid processes (with vesicles and nerve contacts) and tBMPs are present. The connective tract of a tBMP usually contains dense-cored vesicles only in its proximal portion. In some cases, the connective tract of tBMPs is almost perpendicular to the basal lamina. In other cases, it runs parallel to and below the basal lamina. Some tBMPs contact nerve fibers running in the subepithelial connective tissue; the contact area is rather wide but evident synapse-like junctions were never detected. Contacts between tBMPs and nerve fibers innervating basal cells are also found. In conclusion, the data demonstrate the existence of epithelial cells resembling primitive neurons that display an apical dendrite and axon-like basal processes. Until now, it was not considered possible that epithelial receptor cells extend processes out of the epithelium.

The anatomy and functional role of the circumvallate papilla/von Ebner gland complex

We suggest that the description of the reciprocal relationships between the circumvallate papilla (CP) and von Ebner glands (VEGs) reported in most textbooks of anatomy must be rewritten. In the past, the VEG was described as a gland ancillary to the taste buds, mainly involved in the washing of the vallum around the CP or in perireceptorial events. Recent data obtained in our laboratory or reported in the literature indicate that both these structures form a single functional unity which could be called circumvallata papilla/von Ebner gland (CP/VEG) complex. The CP/VEG complex seems to represent an important enzyme- and pheromone-producing system composed of a sensitive (taste buds) and an effectory (VEG) branch linked by feedback mechanisms of control. In our hypothesis, the taste buds located in the distal portion of the VEG ductal system can be considered similar to the chemoreceptory cells located in other portions of the digestive apparatus such as pancreatic and bile ducts. Therefore, the CP/VEG complex represents a rare example of chemoreceptor-secretory organ.

Electrophysiological characterization of a putative supporting cell isolated from the frog taste disk

Chemosensory cells in vertebrate taste organs have two obvious specializations: an apical membrane with access to the tastants occurring in food, and synapses with sensory axons. In many species, however, certain differentiated taste cells have access to the tastants but lack any synaptic contacts with axons, and a supportive rather than chemosensory function has been attributed to them. Until now, no functional data are available for these taste cells. To begin to understand their role in taste organ physiology, we have characterized with patch-clamp recording techniques the electrophysiological properties of a putative supporting cell-the so-called wing cell-isolated from frog taste disks. Wing cells were distinguished from chemosensory elements by the presence of a typical, sheet-like apical process. Their resting potential was approximately -52 mV, and the average input resistance was 4.8 GOmega. Wing cells possessed voltage-gated Na+ currents sensitive to TTX, and an inactivating, voltage-gated K+ current sensitive to TEA. Current injections elicited single action potentials but not repetitive firing. We found no evidence for voltage-gated Ca2+ currents under various experimental conditions. Amiloride-sensitive Na+ channels, thought to be involved in Na+ chemotransduction, were present in wing cells. Many of the membrane properties of wing cells have been also reported for chemosensory taste cells. The presence of ion channels in wing cells might be suggestive of a role in controlling the microenvironment inside the taste organs or the functioning of chemosensory cells or both. In addition, they might participate directly in the sensory transduction events by allowing loop currents to flow inside the taste organs during chemostimulation.

The frog taste disc: a prototype of the vertebrate gustatory organ

The frog taste disc (TD) is apparently the largest gustatory organ found in vertebrates and seems to differentiate into a specialized variety of the prototypic scheme of the taste bud. An explanation for this unusual organization is lacking although it is possible to speculate the existence of environmental and nutritional requirements. Up to the present time, the most common model of the TD was based on two main cell types (sensory and sustentacular). This model may oversimplify the morphology of this structure since more numerous cell types have been described. We now propose a new model of the TD, based on comprehensive data on the ultrastructure of the organ obtained in the last 20 years. The main conclusions are the following: (1) the TD is a pluristratified epithelium with a general organization similar to that of the olfactory and vomeronasal epithelium; (2) it has skeleton composed of three different types of epithelial cells; (3) the chemoreceptorial surface is covered by different microenvironments; (4) three different types of neuro-epithelial systems are present; the type II is an 'open' sensory cell with axonal contacts devoid of vesicles; the type III is an 'open' sensory cell with synaptic-like junctions; the type i.v. is a 'closed' sensory cell with a 'Merkel-neurite complex'; (5) the nerve fibers in the basal plexus are mostly cholinergic while the peridiscal nerve fibers are mostly peptidergic. The presence of several cell types in the TD must be considered using these large receptors in electrophysiological studies or as a source of isolated cells, and their complexity must induce caution in the interpretation of the data. Text books of histology usually describe the peripheral structures associated with taste as very simple: an idea that probably must be revised. A taste organ is a highly complex structure composed of several sensory systems and a comparative approach can aid comprehension of its general organization. The study of the 'large taste organs' present in some species of amphibians can provide useful data for knowledge of the gustatory system of vertebrates.

Ultrastructural evidence for a binding substance to the sweet-tasting protein thaumatin inside taste bud pores of rhesus monkey foliate papillae

Thaumatin is a protein that tastes intensely sweet only to Old World monkeys and to higher primates, including man. Here we used pre-embedding ultrastructural methods to study the distribution of thaumatin in apical regions of Rhesus monkey foliate papillae, using thaumatin conjugated to 5 nm gold particles. With freeze-substitution we saw that gold-labeled thaumatin bound to an electron-opaque, sponge-like secretory substance inside the taste bud pores. Labeled thaumatin was found at the surface of the secretory substance even deep inside the pore, where other, unlabeled cellular structures surrounded the substance. With freeze-fracture deep-etching the secretory substance that bound the thaumatin-gold particles appeared coarsely granular. There was no labeling of any other taste bud pore structure, including microvilli and small membrane-lined vesicles. Pre-incubation with an excess of unlabeled thaumatin inhibited binding with gold-labeled thaumatin. The results suggest that the secretory substance had the greatest affinity of all taste pore structures to the sweet-tasting compound under our experimental conditions. Therefore, gustatory reception probably involves various taste compound binding structures, microvilli, and also secretory substances like the one described here which bound thaumatin. We speculate that the secretory substance may bind taste stimuli and serve as an intermediate between stimuli and receptors. It could be involved in stimulus removal or delivery or both.