The identity of the current carriers in canine lingual epithelium in vitro

The Role of the Anion in Salt (NaCl) Detection by Mouse Taste Buds

How taste buds detect NaCl remains poorly understood. Among other problems, applying taste-relevant concentrations of NaCl (50-500 mm) onto isolated taste buds or cells exposes them to unphysiological (hypo/hypertonic) conditions. To overcome these limitations, we used the anterior tongue of male and female mice to implement a slice preparation in which fungiform taste buds are in a relatively intact tissue environment and stimuli are limited to the taste pore. Taste-evoked responses were monitored using confocal Ca²⁺ imaging via GCaMP3 expressed in Type 2 and Type 3 taste bud cells. NaCl evoked intracellular mobilization of Ca²⁺ in the apical tips of a subset of taste cells. The concentration dependence and rapid adaptation of NaCl-evoked cellular responses closely resembled behavioral and afferent nerve responses to NaCl. Importantly, taste cell responses were not inhibited by the diuretic, amiloride. Post hoc immunostaining revealed that >80% of NaCl-responsive taste bud cells were of Type 2. Many NaCl-responsive cells were also sensitive to stimuli that activate Type 2 cells but never to stimuli for Type 3 cells. Ion substitutions revealed that amiloride-insensitive NaCl responses depended on Cl^- rather than Na⁺ Moreover, choline chloride, an established salt taste enhancer, was equally effective a stimulus as sodium chloride. Although the apical transducer for Cl^- remains unknown, blocking known chloride channels and cotransporters had little effect on NaCl responses. Together, our data suggest that chloride, an essential nutrient, is a key determinant of taste transduction for amiloride-insensitive salt taste.SIGNIFICANCE STATEMENT Sodium and chloride are essential nutrients and must be regularly consumed to replace excreted NaCl. Thus, understanding salt taste, which informs salt appetite, is important from a fundamental sensory perspective and forms the basis for interventions to replace/reduce excess Na⁺ consumption. This study examines responses to NaCl in a semi-intact preparation of mouse taste buds. We identify taste cells that respond to NaCl in the presence of amiloride, which is significant because much of human salt taste also is amiloride-insensitive. Further, we demonstrate that Cl^-, not Na⁺, generates these amiloride-insensitive salt taste responses. Intriguingly, choline chloride, a commercial salt taste enhancer, is also a highly effective stimulus for these cells.

The Role of the Anion in Salt (NaCl) Detection by Mouse Taste Buds

How taste buds detect NaCl remains poorly understood. Among other problems, applying taste-relevant concentrations of NaCl (50-500 mm) onto isolated taste buds or cells exposes them to unphysiological (hypo/hypertonic) conditions. To overcome these limitations, we used the anterior tongue of male and female mice to implement a slice preparation in which fungiform taste buds are in a relatively intact tissue environment and stimuli are limited to the taste pore. Taste-evoked responses were monitored using confocal Ca2+ imaging via GCaMP3 expressed in Type 2 and Type 3 taste bud cells. NaCl evoked intracellular mobilization of Ca2+ in the apical tips of a subset of taste cells. The concentration dependence and rapid adaptation of NaCl-evoked cellular responses closely resembled behavioral and afferent nerve responses to NaCl. Importantly, taste cell responses were not inhibited by the diuretic, amiloride. Post hoc immunostaining revealed that >80% of NaCl-responsive taste bud cells were of Type 2. Many NaCl-responsive cells were also sensitive to stimuli that activate Type 2 cells but never to stimuli for Type 3 cells. Ion substitutions revealed that amiloride-insensitive NaCl responses depended on Cl- rather than Na+ Moreover, choline chloride, an established salt taste enhancer, was equally effective a stimulus as sodium chloride. Although the apical transducer for Cl- remains unknown, blocking known chloride channels and cotransporters had little effect on NaCl responses. Together, our data suggest that chloride, an essential nutrient, is a key determinant of taste transduction for amiloride-insensitive salt taste.SIGNIFICANCE STATEMENT Sodium and chloride are essential nutrients and must be regularly consumed to replace excreted NaCl. Thus, understanding salt taste, which informs salt appetite, is important from a fundamental sensory perspective and forms the basis for interventions to replace/reduce excess Na+ consumption. This study examines responses to NaCl in a semi-intact preparation of mouse taste buds. We identify taste cells that respond to NaCl in the presence of amiloride, which is significant because much of human salt taste also is amiloride-insensitive. Further, we demonstrate that Cl-, not Na+, generates these amiloride-insensitive salt taste responses. Intriguingly, choline chloride, a commercial salt taste enhancer, is also a highly effective stimulus for these cells.

A permeability barrier surrounds taste buds in lingual epithelia

Epithelial tissues are characterized by specialized cell-cell junctions, typically localized to the apical regions of cells. These junctions are formed by interacting membrane proteins and by cytoskeletal and extracellular matrix components. Within the lingual epithelium, tight junctions join the apical tips of the gustatory sensory cells in taste buds. These junctions constitute a selective barrier that limits penetration of chemosensory stimuli into taste buds (Michlig et al. J Comp Neurol 502: 1003-1011, 2007). We tested the ability of chemical compounds to permeate into sensory end organs in the lingual epithelium. Our findings reveal a robust barrier that surrounds the entire body of taste buds, not limited to the apical tight junctions. This barrier prevents penetration of many, but not all, compounds, whether they are applied topically, injected into the parenchyma of the tongue, or circulating in the blood supply, into taste buds. Enzymatic treatments indicate that this barrier likely includes glycosaminoglycans, as it was disrupted by chondroitinase but, less effectively, by proteases. The barrier surrounding taste buds could also be disrupted by brief treatment of lingual tissue samples with DMSO. Brief exposure of lingual slices to DMSO did not affect the ability of taste buds within the slice to respond to chemical stimulation. The existence of a highly impermeable barrier surrounding taste buds and methods to break through this barrier may be relevant to basic research and to clinical treatments of taste.

Ion pathways in the taste bud and their significance for transduction

Taste buds share a topology with ion-transporting epithelial and evidence now indicates that neural responses in rats to Na+ salts of differing anion are mediated by both transcellular and paracellular ion transport. Na+ exerts its effects mainly on the transcellular pathway. Neural responses to Na+ salts are enhanced by negative voltage clamp and suppressed by positive clamp in a manner indicating modulation of the apical membrane potential of receptor cells. Anion effects are mainly paracellular. Under zero current clamp increasing anion size reduces the neural response at constant Na+ concentration. Below about 50 mM this difference is entirely eliminated under voltage clamp. This suggests that paracellular transepithelial potentials normally create an anion difference. At higher concentrations the relatively high permeability of the paracellular shunt to Cl- permits sufficient electroneutral diffusion of NaCl below the tight junctions to stimulate cells that do not make direct contact with the oral cavity. In general, the sensitivity of a response to perturbations in the apical membrane potential indicates that some phase of Na+ salt taste transduction is accompanied by changes in an apical membrane channel conductance.

Channels as taste receptors in vertebrates

Taste reception is fundamental for proper selection of food and beverages. Chemicals detected as taste stimuli by vertebrates include a large variety of substances, ranging from inorganic ions (e.g., Na(+), H(+)) to more complex molecules (e.g., sucrose, amino acids, alkaloids). Specialized epithelial cells, called taste receptor cells (TRCs), express specific membrane proteins that function as receptors for taste stimuli. Classical view of the early events in chemical detection was based on the assumption that taste substances bind to membrane receptors in TRCs without permeating the tissue. Although this model is still valid for some chemicals, such as sucrose, it does not hold for small ions, such as Na(+), that actually diffuse inside the taste tissue through ion channels. Electrophysiological, pharmacological, biochemical, and molecular biological studies have provided evidence that indeed TRCs use ion channels to reveal the presence of certain substances in foodstuff. In this review, we focus on the functional and molecular properties of ion channels that serve as receptors in taste transduction.

Effects of osmolarity on taste receptor cell size and function

Osmotic effects on salt taste were studied by recording from the rat chorda tympani (CT) nerve and by measuring changes in cell volume of isolated rat fungiform taste receptor cells (TRCs). Mannitol, cellobiose, urea, or DMSO did not induce CT responses. However, the steady-state CT responses to 150 mM NaCl were significantly increased when the stimulus solutions also contained 300 mM mannitol or cellobiose, but not 600 mM urea or DMSO. The enhanced CT responses to NaCl were reversed when the saccharides were removed and were completely blocked by addition of 100 microM amiloride to the stimulus solution. Exposure of TRCs to hyperosmotic solutions of mannitol or cellobiose induced a rapid and sustained decrease in cell volume that was completely reversible, whereas exposure to hypertonic urea or DMSO did not induce sustained reductions in cell volume. These data suggest that the osmolyte-induced increase in the CT response to NaCl involves a sustained decrease in TRC volume and the activation of amiloride-sensitive apical Na(+) channels.

Epithelial Na+ channel subunits in rat taste cells: localization and regulation by aldosterone

Amiloride-sensitive Na+ channels play an important role in transducing Na+ salt taste. Previous studies revealed that in rodent taste cells, the channel shares electrophysiological and pharmacological properties with the epithelial Na+ channel, ENaC. Using subunit-specific antibodies directed against alpha, beta, and gamma subunits of rat ENaC (rENaC), we observed cytoplasmic immunoreactivity for all three subunits in nearly all taste cells of fungiform papillae, and in about half of the taste cells in foliate and vallate papillae. The intensity of labeling in cells of vallate papillae was significantly lower than that of fungiform papillae, especially for beta and gamma subunits. Dual localization experiments showed that immunoreactivity for the taste cell-specific G protein, gustducin, occurs in a subset ofrENaC positive taste cells. Aldosterone is known to increase the amiloride sensitivity of the NaCl taste response. In our study, increases in blood aldosterone levels enhanced the intensity of apical immunoreactivity for beta and gamma rENaC in taste cells of all papillae. In addition, whole cell recordings from isolated taste cells showed that in fungiform papillae, aldosterone increased the number of amiloride-sensitive taste cells and enhanced the current amplitude. In vallate taste cells, which are normally unresponsive to amiloride, aldosterone treatment induced an amiloride sensitive current in about half of the cells. Immunoreactivity for rENaC subunits also was present in nonsensory epithelial cells, especially in the anterior portion of the tongue. In addition, immunoreactivity for all subunits, but especially beta and gamma, was associated with some nerve fibers innervating taste papillae. These extragustatory sites of rENaC expression may indicate a role for this channel in paracellular transduction of sodium ions.

Effects of extracellular pH, PCO2, and HCO3- on intracellular pH in isolated rat taste buds

We studied the effects of changing external pH (pHo), external bicarbonate concentration ([HCO3-]o), and PCO2 on taste receptor cell (TRC) intracellular pH (pHi) in taste bud fragments (TBFs) isolated from rat circumvallate and fungiform papillae with the pH-sensitive fluoroprobe 2',7'-bis(2-carboxyethyl)-5(6)-carboxyfluorescein (BCECF) using microfluorometric and imaging techniques. In N-2-hydroxyethylpiperazine-N'-2-ethanesulfonic acid-buffered solutions, TRC pHi responded rapidly and monotonically to changes in pHo between 6.5 and 8.0. The relationship between pHi and pHo was steep, with slopes varying between 0.8 and 1.2. Similarly, varying pHo by changing PCO2 at constant [HCO3-]o or changing [HCO3-]o at constant PCO2 led to rapid, monotonic changes in pHi. The relationship between pHi and pHo was once again steep, with slopes varying between 0.8 and 1.2. However, simultaneous changes in PCO2 and [HCO3-]o at constant pHo did not cause any significant changes in steady-state pHi. In imaging studies, single, isolated TRCs responded to changes in pHo, with parallel changes in pHi in the soma and apical process. In addition, changes in pHo induced parallel changes in pHi throughout TBFs. These data suggest that the steady-state TRC pHi is a function of pHo. Changes in TRC pHi may be involved in acid sensing, and salivary [HCO3-] may play a role in the maintainance of steady-state TRC pHi and in the neutralization of acid-induced changes in pHi.

New perspectives in a gustatory physiology: transduction, development, and plasticity

Major advances in the understanding of mammalian gustatory transduction mechanisms have occurred in the past decade. Recent research has revealed that a remarkable diversity of cellular mechanisms are involved in taste stimulus reception. These mechanisms range from G protein-and second messenger-linked receptor systems to stimulus-gated and stimulus-admitting ion channels. Contrary to widely held ideas, new data show that some taste stimuli interact with receptive sites that are localized on both the apical and basolateral membranes of taste cells. Studies of taste system development in several species indicate that the transduction pathways for some stimuli are modulated significantly during the early postnatal period. In addition, recent investigations of adult peripheral gustatory system plasticity strongly suggest that the function of the Na+ sensing system can be modulated by circulating hormones, growth factors, or cytokines.

Ion transport in rat tongue epithelium in vitro: a developmental study

The responsiveness of the rat gustatory system to monochloride salts changes during development. Neurophysiological recordings in the chorda tympani indicate that a) the taste responses to NaCl and KCl in early postnatal rats are small relative to NH4Cl, b) both salts become more potent stimuli as the animal matures, and c) the developmental increase is accompanied by an increase in sensitivity of the NaCl response to the sodium transport blocker amiloride. We measured ion transport properties of in vitro tongue epithelia from Wistar rats. When the tissue is mounted in an Ussing chamber, the short-circuit current responses to NaCl and KCl are small in the neonatal rat and increase during development in postweaning and adult animals. Amiloride sensitivity of the NaCl response also increases with age. This study confirms that increased sensitivity of the rat gustatory system to NaCl with age reflects changes in the peripheral membranes. The results support hypothesis that the increased sensitivity is due to amiloride-sensitive membrane components being added or becoming functional.

Ion transport across lingual epithelium is modulated by chorda tympani nerve fibers

Each chorda tympani (CT) nerve innervates taste cells in fungiform papillae on one side of the anterior two-thirds of mammalian tongues. In this study, three effects of unilateral CT transection were investigated: (1) the persistence of taste cells on the ipsilateral and contralateral sides; (2) the ability of the CT to modulate ion transport across the ipsilateral and contralateral sides of canine lingual lingual epithelia; and (3) the effect on contralateral CT responses. Unilateral transection of dog CT caused the mean number of taste buds/fungiform papilla on the ipsilateral side to decrease from five to zero by 29-30 days after surgery. Taste buds reappeared after 44 days but in reduced numbers (two taste buds/papilla). This reappearance of taste buds after 44 days is consistent with the time predicted for the CT to regenerate and reach the anterior portion of the tongue. The number of taste buds/papilla remained unchanged on the contralateral side. Measurements of the short-circuit current (Isc) across both ipsilateral and contralateral sections of isolated canine lingual epithelia were performed at various times after unilateral CT transection. Both sides responded similarly. The Isc began to decline after 3 days, reached a minimum after approximately 18 days (approximately 40% of control Isc) and increased to control values after approximately 40 days. This includes experiments performed 30 days after surgery, when no taste buds were present on the ipsilateral side and the Isc was 80% of control values. For all times after CT transection, amiloride, an epithelial Na+ channel blocker, inhibited Isc. Thus, epithelial cells in dog tongue have amiloride-inhibitable pathways. These results show that proteins involved in active Na+ transport across lingual epithelial can be modulated by CT nerve fibers.

Anion modulation of taste responses in sodium-sensitive neurons of the hamster chorda tympani nerve

Beidler's work in the 1950s showed that anions can strongly influence gustatory responses to sodium salts. We have demonstrated "anion inhibition" in the hamster by showing that the chorda tympani nerve responds more strongly to NaCl than to Na acetate over a wide range of concentrations. Iontophoretic presentation of Cl- and acetate to the anterior tongue elicited no response in the chorda tympani, suggesting that these anions are not directly stimulatory. Drugs (0.01, 1.0, and 100 microM anthracene-9-carboxylate, diphenylamine-2-carboxylate, 4-acetamido-4'-isothiocyanatostilbene-2,2'-disulfonate, and furosemide) that interfere with movements of Cl- across epithelial cells were ineffective in altering chorda tympani responses to 0.03 M of either NaCl or Na acetate. Anion inhibition related to movements of anions across epithelial membranes therefore seems unlikely. The chorda tympani contains a population of nerve fibers highly selective for Na+ (N fibers) and another population sensitive to Na+ as well as other salts and acids (H fibers). We found that N fibers respond similarly to NaCl and Na acetate, with spiking activity increasing with increasing stimulus concentration (0.01-1.0 M). H fibers, however, respond more strongly to NaCl than to Na acetate. Furthermore, H fibers increase spiking with increases in NaCl concentration, but generally decrease their responses to increasing concentrations of Na acetate. It appears that anion inhibition applies to taste cells innervated by H fibers but not by N fibers. Taste cells innervated by N fibers use an apical Na+ channel, whereas those innervated by H fibers may use a paracellularly mediated, basolateral site of excitation.

Identification of muscarinic acetylcholine receptors in isolated canine lingual epithelia via voltage clamp measurements

Acetylcholine (ACh), muscarine and methacholine all decreased the short-circuit current (Isc) measured across isolated canine lingual epithelia bathed in symmetrical solutions of Krebs-Henseleit buffer when added to the serosal, but not mucosal, solutions. Atropine inhibited the ACh-induced decrease in Isc whereas serosal solutions of 1 mM hexamethonium or 1 mM nicotine did not. Addition of a membrane-permeable analogue of cAMP also reduced Isc and, in the presence of this analogue, the decrease in Isc produced by ACh was markedly reduced. These data suggested the presence of muscarinic acetylcholine receptors in the serosal membranes of isolated canine lingual epithelia. The decrease in Isc induced by ACh may involve the inhibition of Ba(2+)-inhibitable K+ currents, as the addition of 100 microM BaCl2 to the serosal solution inhibited Isc and also completely inhibited the response produced by ACh. These findings suggest that responses of sensory fibres in lingual epithelia elicited by ACh may involve an interaction of ACh with epithelial cells rather than a direct interaction of ACh with receptors on sensory nerves.

Astringent-tasting compounds alter ion transport across isolated canine lingual epithelia

The effects of acid and astringent compounds on ion transport across isolated canine lingual epithelia were measured in an Ussing chamber. Lowering the pH from 7.4 to 3.2 decreases ion transport, as measured by the short-circuit current (Isc), when the dorsal surface of the tongue is bathed in 0.5 M NaCl and increases Isc when it is bathed in 0.05 M NaCl, tannic acid (0.1 M) inhibits Isc at both pH 3.2 and 7.4. At 0.05 M NaCl, pH 7.4 tannic acid also inhibits Isc. Thus, inhibition of Isc by tannic acid does not depend upon the pH, meaning that the reduction in transport arises from tannic acid. In the presence of NaCl (at both 0.05 and 0.5 M NaCl), 0.1 M AlK (SO4)2 or 0.1 M AlNH4(SO4)2 also inhibit Isc. For these salts, the decrease in Isc arises from the aluminum ion and not from K+, NH4+, or SO(4-)-. Other less astringent compounds (gallic and tartaric acids) had only slight effects on Isc. The main findings of this study are that both tannic acid and the aluminum salts inhibited ion transport, likely Na+ influx, via amiloride-inhibitable channels in isolated lingual epithelia. Inhibition of such Na+ channels may contribute to astringent taste.

Salt-induced electrical epithelial responses of the frog (Rana catesbeiana) tongue and their relation to gustatory nerve activity in vivo

Stimulation of the frog tongue with various salts produced changes in epithelial potential of the tongue, accompanied by changes in gustatory nerve activity. Both changes varied similarly according to the stimulus. The results indicate that cation transport in the lingual epithelium is involved in gustation.

The anion paradox in sodium taste reception: resolution by voltage-clamp studies

Sodium salts are potent taste stimuli, but their effectiveness is markedly dependent on the anion, with chloride yielding the greatest response. The cellular mechanisms that mediate this phenomenon are not known. This "anion paradox" has been resolved by considering the field potential that is generated by restricted electrodiffusion of the anion through paracellular shunts between taste-bud cells. Neural responses to sodium chloride, sodium acetate, and sodium gluconate were studied while the field potential was voltage-clamped. Clamping at electronegative values eliminated the anion effect, whereas clamping at electropositive potentials exaggerated it. Thus, field potentials across the lingual epithelium modulate taste reception, indicating that the functional unit of taste reception includes the taste cell and its paracellular microenvironment.

The effect of amiloride on taste-evoked activity in the nucleus tractus solitarius of the rat

Amiloride is an inhibitor of passive sodium transport. Its application to taste receptors blocks inward sodium current, suppresses sodium-induced neural activity and reduces the perceived intensity of NaCl. We recorded taste-evoked responses of single neurons in the nucleus tractus solitarius (NTS) of the rat before and after the lingual application of amiloride to determine which neurons would be affected, the degree of the effect and the subsequent form of the neural code for sodium. Responses to all 7 stimuli that contained Na+ or Li+ were suppressed by amiloride. Activity evoked by the 8 other stimuli was unaltered. NTS neurons could be divided into 4 subsets according to their response profiles: Group 1 (salt-sugar), Group 2 (salt), Group 3 (salt-acid) and Group 4 (acid-salt-bitter). The entire effect of amiloride was discharged on cells in Groups 1 and 2; those in Groups 3 and 4 were unaffected. Following amiloride application, the neural code for sodium and lithium salts was highly similar to those for acids, bitter salts and quinine. Thus the activity of neurons in Groups 1 and 2 may be responsible for the distinction between 'saltiness' and sour-bitter tastes. The results imply that specific receptors are responsible for the recognition and transduction of sodium salts and that this specificity is maintained in the peripheral taste nerves to be manifested in the NTS.

Model for the dynamic responses of taste receptor cells to salty stimuli. I. Function of lipid bilayer membranes

The dynamic response of the lipid bilayer membrane is studied theoretically using a microscopic model of the membrane. The time courses of membrane potential variations due to monovalent salt stimulation are calculated explicitly under various conditions. A set of equations describing the time evolution of membrane surface potential and diffusion potential is derived and solved numerically. It is shown that a rather simple membrane such as lipid bilayer has functions capable of reproducing the following properties of dynamic response observed in gustatory receptor potential. Initial transient depolarization does not occur under Ringer adaptation but does under water. It appears only for comparatively rapid flows of stimuli, the peak height of transient response is expressed by a power function of the flow rate, and the membrane potential gradually decreases after reaching its peak under long and strong stimulation. The dynamic responses in the present model arise from the differences between the time dependences in the surface potential phi s and the diffusion potential phi d across a membrane. Under salt stimulation phi d cannot immediately follow the variation in phi s because of the delay due to the charging up of membrane capacitance. It is suggested that lipid bilayer in the apical membrane is the most probable agency producing the initial phasic response to the stimulation.

Electrophysiological responses to non-electrolytes in lingual nerve of rat and in lingual epithelia of dog

Epithelial and neural mechanisms underlying the trigeminal chemoreception of non-electrolytes were investigated in whole-nerve recordings from lingual nerve and in Ussing-chamber studies of isolated lingual epithelia. The non-electrolytes included menthol, amyl acetate, phenethyl alcohol, toluene, methanol, ethanol, propanol, butanol, hexanol and octanol. They produced different lingual nerve responses: methanol and ethanol only increased ongoing activity; longer-chain alcohols initially increased but then suppressed activity below baseline; phenethyl alcohol and toluene only suppressed activity. Their threshold concentrations for lingual nerve responses, with the exception of menthol, were proportional to the octanol:water partition coefficients of the stimuli. The threshold concentration for menthol was significantly lower than predicted by this coefficient. Calculation of the free energy of transfer from the threshold concentrations for the n-alcohols suggests that they undergo partition into a hydrophobic environment such as is found in lipid bilayers. Lanthanum chloride, which inhibited lingual nerve responses to hydrophilic compounds, presumably by blocking their diffusion across tight junctions, did not inhibit responses to these non-electrolytes. At high concentrations, hexanol acted as an anaesthetic in that the lingual nerve no longer responded to thermal and chemical stimuli whereas ethanol, which only increased lingual nerve activity, did not inhibit those responses. Epithelial transport, as indicated by the short-circuit current (Isc) measured across tongues bathed in symmetrical solutions of Krebs-Henseleit buffer, was reversibly inhibited by ethanol, hexanol, octanol, phenyl ethanol and menthol. The stimulus concentration necessary to inhibit 50% of the Isc decreased with increasing octanol:water partition coefficient.(ABSTRACT TRUNCATED AT 250 WORDS)

The anion in salt taste: a possible role for paracellular pathways

It is well established from psychophysical and electrophysiological measurements that both Na and Cl contribute to the taste response to NaCl. The contribution of Na to the NaCl response can be studied using amiloride, a drug that inhibits Na transport in taste and other epithelial cells. The pathways involved in response to Cl are less well understood. We undertook a series of experiments in the rat to determine whether tonic chorda tympani responses to NaCl are inhibited by specific inhibitors of anion transport. Whole nerve responses to NaCl were unchanged by bathing the tongue in SITS, DIDS, bumetanide, furosemide, 9-anthracene carboxylic acid, or an antibody that blocks Cl conductance pathways in many epithelia. Thus, Cl co-transporters, exchangers, and channels (at least in the apical membrane of taste cells) are probably not involved in NaCl taste responses. When other anions (acetate, isethionate, methane sulfonate, gluconate, tartrate), which are generally impermeant in other Cl-selective pathways, were substituted for Cl, the dose-response curves for the chorda tympani response were shifted toward higher concentrations than the response to NaCl, but achieved the same maximum value at sufficiently high concentrations (1.0 M Na). For all the organic Na salts, the amiloride-insensitive portion of the response was substantially less than for NaCl. Experiments with Na acetate at different pHs showed that intracellular acidification is not responsible for the differences between NaCl and organic salts of Na. One possibility which remains is that apical stimulation with these other Na salts results in a taste cell membrane potential that is hyperpolarized with respect to the membrane potential in NaCl.(ABSTRACT TRUNCATED AT 250 WORDS)

Non-specific inhibition by amiloride of canine chorda tympani nerve responses to various salts: do Na(+)-specific channels exist in canine taste receptor membranes?

In order to test the hypothesis that the taste response to NaCl is induced by entry of Na+ through the apical membranes of taste cells, the effects of amiloride on the canine chorda tympani nerve responses to various stimuli were compared with those on the short-circuit current (Isc) in the presence of salts in an in vitro preparation of the canine lingual epithelium. Application of amiloride to the tongue greatly inhibited the taste nerve responses to NaCl, LiCl, RbCl, CsCl, KCl and NH4Cl. There was no large difference in the amiloride inhibition among these salts. Amiloride also inhibited partly the responses to salts carrying impermeable cations such as choline+ or glycineamide+. Amiloride shifted the dose-response curves for the salt taste responses to a higher concentration region without appreciable effects on the maximal responses, suggesting that amiloride inhibits the salt responses in a competitive manner. It was concluded that the effects of amiloride on the taste nerve responses observed in the present study were quite different from those on Isc. The present results favor a conclusion that in the dog, a competitive binding of amiloride carrying a positive charge to the receptor sites for the cations of the salt stimuli leads to inhibition of the salt responses.

The effect of amiloride analogs on taste responses in gerbil

Amiloride analogs that were designed to inhibit three types of Na+ transport systems (the epithelial Na+ channel, the Na+/H+ antiporter, and the Na+/Ca++ exchanger) were applied to the tongue of the gerbil to determine their effects of electrophysiological taste responses to NaCl, CaCl2, sucrose, and glutamic acid. The pattern of responses from the chorda tympani nerve indicates that the taste of NaCl is almost totally accounted for by the epithelial Na+ channel. Phenamil, an amiloride analog which specifically blocks the epithelial Na+ channel at low concentrations, suppressed the taste responses to 0.03 M NaCl by 97%. The pattern of responses also indicates that the Na+/H+ antiporter and the Na+/Ca2+ exchanger do not mediate salt taste in the gerbil. None of the amiloride analogs blocked taste responses to CaCl2, sucrose, or glutamic acid. It is concluded that the salty taste of NaCl in the gerbil is almost totally mediated by the epithelial Na+ channel, and the kinetics of this channel are identical to amiloride-sensitive sodium channels in other systems.

Identification of electrophysiologically distinct subpopulations of rat taste cells

The gustatory sensory system provides animals with a rapid chemical analysis of a potential food substance providing information necessary to facilitate ingestion or rejection of the food. The process of gustatory transduction is initiated in the taste cells in the lingual epithelium. However, due to the small size, scarcity of the cells and their location, embedded in a keratinized squamous epithelium, it has been difficult to study the primary events in the transduction process. Recently, we have developed a preparation of dissociated rat taste cells that permits studies of the taste transduction process in single isolated cells. We have now investigated the electrophysiological properties of the rat taste cells using the patch-clamp technique. We have identified two populations of cells within the taste bud: one expressing a voltage-dependent potassium current and the second containing both voltage-dependent sodium and potassium currents. The potassium current in both cell groups is blocked by external TEA, Ba2+, and quinine. Two types of K+ channels have been identified: a 90-pS delayed rectifier K+ channel and a "maxi" calcium-activated K+ channel. The sodium current is blocked by TTX, but not by amiloride.

Inhibition of taste responses to Na+ salts by epithelial Na+ channel blockers in gerbil

The Na+ transport inhibitor amiloride blocks taste responses to NaCl by 60-70%. The purpose of the present study was to determine if greater inhibition could be achieved with three potent amiloride analogs that are specific for the epithelial Na+ channel: phenamil, 2',4'-dimethylbenzamil, and 3',4'-dichlorobenzamil. Application of phenamil (100 microM) to the anterior tongue blocked integrated responses to NaCl from the chorda tympani nerve by 98.04%, but had no significant effect on sucrose or NH4Cl. This finding suggests that the epithelial Na+ channel alone transduces the taste of NaCl in gerbil. The residual 30-40% of the response that is not blocked by amiloride can simply be explained by the fact that amiloride is less potent than phenamil. On average, 100 microM phenamil blocked responses to Na+ salts with a variety of anions by 94.2%; 100 microM 2',4'-dimethylbenzamil, by 89.83%; and 100 microM 3',4'-dichlorobenzamil, by 72.56%. Small residual responses to salts of glutamate and phosphate were not eliminated by the amiloride analogs; this suggests that other transduction mechanisms may account for a small portion of taste responses for these salts in the gerbil.

Mechanisms of chemosensory transduction in taste cells

The application of new techniques to the study of taste cells has revealed much about both the basic physiology of these cells and also about the mechanisms of taste transduction. The taste cells are electrically excitable cells with a variety of voltage-dependent ion currents. These ionic currents have an important role in the transduction of salt taste in mammals and frogs. In mudpuppies different ion channels are involved in the transduction of acidic-sour stimuli. The role of ion currents in the transduction of sweet taste is less clear. Some proposed mechanisms suggest an important role for ion currents and others suggest that the transduction process may be a biochemical event involving cell surface receptors and intracellular second messengers, possibly cAMP. The transduction of bitter taste seems to be a biochemical event involving cell surface receptors and intracellular second messengers in the inositol trisphosphate pathway. Thus, one cannot talk about "the mechanism" of taste transduction. Different taste modalities are transduced by different mechanisms. A corollary to this is that taste cells are not a homogeneous population of cells. In order to provide animals with the ability to discriminate between different taste modalities the taste cells consist of distinct subpopulations of cells based on their primary taste modality. The primary taste modality in a given cell is determined by the receptors and transduction mechanism(s) expressed in that cell. Evidence suggests that modality-specific receptors are expressed in a segregated manner in distinct subpopulations of taste cells. Secondary responses observed in gustatory axons may arise due to a lack of absolute specificity in the transduction processes and nonspecific effects of low pH and high ionic strength and osmolarity on the taste cells. An interesting area for future work will be to elucidate the mechanism(s) by which basal cells become committed to a given taste modality and how the gustatory neurons influence this process of differentiation. The involvement of the gustatory neurons is critical as they must synapse with taste cells of the correct taste modality to preserve the integrity of the information transferred to the CNS. This process of synaptogenesis is presumably mediated by the expression of taste-modality-specific, cell surface antigens on the basolateral domain of a taste cell and receptors on the appropriate neurons, but much work will be necessary to elucidate this process.(ABSTRACT TRUNCATED AT 400 WORDS)

Direct measurement of translingual epithelial NaCl and KCl currents during the chorda tympani taste response

We have measured the NaCl or KCl currents under voltage clamp across the dorsal lingual epithelium of the rat and simultaneously the response of the taste nerves. Under short-circuit conditions a NaCl stimulus evoked an inward current (first current) that coincided with excitation of the chorda tympani. This was followed by a slower inward current (second current) that matched the kinetics of taste nerve adaptation. The peak first current and the coincident neural response satisfied the same saturating NaCl concentration dependence. Both first and second currents were partially blocked by amiloride as were the phasic and tonic components of the neural response. The NaCl-evoked second current was completely blocked by ouabain. Investigation of the NaCl-evoked current and the neural response over a range of clamped voltages showed that inward negative potentials enhanced the inward current and the neural response to 0.3 M NaCl. Sufficiently high inward positive potentials reversed the current, and made the neural response independent of further changes in voltage. Therefore, one of the NaCl taste transduction mechanisms is voltage dependent while the other is voltage independent. A KCl stimulus also evoked an inward short-circuit current, but this and the neural response were not amiloride-sensitive. The data indicate that neural adaptation to a NaCl stimulus, but not a KCl stimulus, is mediated by cell Na/K pumps. A model is proposed in which the connection between the NaCl-evoked second current and cell repolarization is demonstrated.

A bitter substance induces a rise in intracellular calcium in a subpopulation of rat taste cells

The sense of taste permits animals to discriminate between foods that are safe and those that are toxic. Because most poisonous plant alkaloids are intensely bitter, bitter taste warns animals of potentially hazardous foods. To investigate the mechanism of bitter taste transduction, a preparation of dissociated rat taste cells was developed that can be studied with techniques designed for single-cell measurements. Denatonium, a very bitter substance, caused a rise in the intracellular calcium concentration due to release from internal stores in a small subpopulation of taste cells. Thus, the transduction of bitter taste may occur via a receptor-second messenger mechanism leading to neurotransmitter release and may not involve depolarization-mediated calcium entry.

Amiloride-blockable sodium currents in isolated taste receptor cells

Isolated taste receptor cells from the frog tongue were investigated under whole-cell patch-clamp conditions. With the cytosolic potential held at -80 mV, more than 50% of the cells had a stationary inward Na current of 10 to 700 pA in Ringer's solution. This current was in some cells partially, in others completely, blockable by low concentrations of amiloride. With 110 mM Na in the external and 10 mM Na in the internal solution, the inhibition constant of amiloride was (at -80 mV) near 0.3 microM. In some cells the amiloride-sensitive conductance was Na specific; in others it passed both Na and K. The Na/K selectivity (estimated from reversal potentials) varied between 1 and 100. The blockability by small concentrations of amiloride resembled that of channels found in some Na-absorbing epithelia, but the channels of taste cells showed a surprisingly large range of ionic specificities. Receptor cells, which in situ express these channels in their apical membrane, may be competent to detect the taste quality "salty." The same cells also express TTX-blockable voltage-gated Na channels.

Lingual epithelium of spontaneously hypertensive rats has decreased short-circuit current in response to NaCl

Alterations in ion transport associated with hypertension have been found in a variety of organs. We used a modified Ussing chamber to compare the NaCl dependence of the short-circuit current across the dorsal lingual epithelium in vitro from spontaneously hypertensive rats (SHR) with that from Wistar-Kyoto rats (WKY). The short-circuit current in response to mucosal NaCl was less in SHR than in WKY at hyperosmotic concentrations (above 0.15 M and up to 2.0 M). Since ion transport in the lingual epithelium has been found to play a role in early events of salt taste transduction, the attenuation in the short-circuit current in hypertensive animals may be a factor in the enhanced salt preference of SHR compared with WKY.

Response properties of fibers in the hamster superior laryngeal nerve

The purpose of the present investigation was to record electrophysiological responses from single fibers in the hamster superior laryngeal nerve (SLN) that were responsive to chemical stimulation of the larynx. Twenty chemical solutions, commonly used in studies of mammalian gustatory physiology, were applied to taste buds on and around the epiglottis. These stimuli were dissolved in physiological saline. Responses were the number of impulses elicited over a 15-s period following stimulus onset, above or below the background activity elicited by a previous rinse with saline. Unlike fibers in the hamster chorda tympani or glossopharyngeal nerves, SLN units were not easily classifiable into response types. Excitatory stimuli were primarily acids and bitter-tasting stimuli, with the order of their effectiveness being urea much greater than tartaric acid greater than HCl greater than KCl greater than citric acid greater than caffeine greater than quinine hydrochloride greater than acetic acid. The sweet-tasting stimuli and most salts other than KCl were primarily inhibitory, with the order of inhibitory effectiveness being CaCl2 greater than sucrose greater than fructose greater than LiCl greater than NaNO3 greater than Li2SO4 greater than NaCl. A hierarchical cluster analysis of fibers yielded no distinct clusters, yet differing sensitivities across the fibers were suggested. SLN fibers are highly responsive to sour and bitter stimuli, although they are not sensitive to fine differences in taste quality, as are fibers in other gustatory nerves.

Interaction between sodium and chloride transport in bovine tracheal epithelium

The active transport of Na and Cl across bovine tracheal epithelium was studied in vitro by measuring 22Na and 36Cl fluxes under short-circuit conditions. Under basal conditions, both net Cl secretion and net Na absorption were observed: the sum of these two net fluxes accounted for 85% of the measured short-circuit current. The rate of spontaneous Cl secretion exceeded that of Na absorption by a factor of 2. Indomethacin, an inhibitor of endogenous prostaglandin production, decreased Cl secretion and increased Na absorption, reversing the direction of net transepithelial ion flow from secretion to absorption. The ratio of the change in each net ion flux was about 1:1. 50% of the basal net flux of Na was inhibited by amiloride (10(-4) M). The indomethacin-induced increase in the lumen-to-serosa flux of Na was entirely amiloride sensitive. An amiloride-insensitive fraction of this flux, of constant magnitude, was apparent in both control and indomethacin-treated tissues. The Na transport inhibitor had no effect on unidirectional or net Cl fluxes. Cl secretion was abolished by 4-methyl-diphenylamine-2'-carboxylic acid (50B). The Cl transport inhibitor had no effect on unidirectional or net Na fluxes. The results suggest that the rates of Na and Cl transport may be modulated in a reciprocal fashion by certain agents, which probably act through cyclic AMP, but that the two transport processes are not mutually interdependent in any simple, direct fashion. The lack of evidence for direct interaction between Na and Cl transport raises the possibility that there are separate absorptive and secretory cells in the tracheal epithelium, rather than a single transporting cell.

Bretylium tosylate enhances salt taste

Bretylium tosylate (BT), an antifibrillary drug, was found to potentiate the taste of NaCl and LiCl in both humans and rats. Application of 1 mM BT (pH 6.3) to the human tongue statistically potentiated the taste of 0.2 M NaCl and 0.2 M LiCl by 33.5% and 12.5% respectively. Electrophysiological taste responses from nucleus tractus solitarius (NTS) in rat for both hyposmotic and hyperosmotic concentrations of NaCl and 0.1 M LiCl were also increased by 30 to 40% after application of 1 mM BT. This potentiation induced by BT was reduced by amiloride in both humans and rats. Furthermore, amiloride became ineffective in inhibiting taste responses to NaCl in the presence of BT.