Extracellular protons activate K+ current in a subpopulation of frog taste receptor cells

Liquid membrane transport of potassium fluoride by the organotin-based ditopic host Ph2FSnCH2SnFPh-CH2-[19]-crown-6

A novel tin-based ditopic host efficiently transports KF through an organic membrane.

Carbenoxolone-sensitive and cesium-permeable potassium channel in the rod cells of frog taste discs

The rod cells in frog taste discs display the outward current and maintain the negative resting potential in the condition where internal K⁺ is replaced with Cs⁺. We analyzed the properties of the Cs⁺-permeable conductance in the rod cells. The current–voltage (I/V) relationships obtained by a voltage ramp were bell-shaped under Cs⁺ internal solution. The steady state I/V relationships elicited by voltage steps also displayed the bell-shaped outward current. The activation of the current accelerated with the depolarization and the inactivation appeared at positive voltage. The gating for the current was maintained even at symmetric condition (Cs⁺ external and internal solutions). The wing cells did not show the properties. The permeability for K⁺ was a little larger than that for Cs⁺. Internal Na⁺ and NMDG⁺ could not induce the bell-shaped outward current. Carbenoxolone inhibited the bell-shaped outward Cs⁺ current dose dependently (IC₅₀: 27 μM). Internal arachidonic acid (20 μM) did not induce the linear current–voltage (I–V) relationship which is observed in two-pore domain K⁺ channel (K_2P). The results suggest that the resting membrane potentials in the rod cells are maintained by the voltage-gated K⁺ channels.

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Frog taste cells displayed bell-shaped outward current under Cs⁺ internal solution.

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The gating for the current was maintained even at symmetric ionic condition.

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Carbenoxolone inhibited the outward Cs⁺ current dose dependently (IC₅₀: 27 μM).

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The resting potentials may be maintained by the voltage-gated K⁺ channels.

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.

Physiology of morphologically identified cells of the bullfrog fungiform papilla

Voltage-gated ionic current and the response to quinine were studied on the four types of morphologically identified taste cells of the bullfrog fungiform papilla by whole-cell patch clamp recording with a Lucifer yellow-filled pipette. Dye-coupled type Ia cells (mucous cells) did not show voltage-activated currents. Type Ib cells (wing cells) characterized by the fin-like processes, type II cells (rod cells) having a thick straight dendrite running to the surface and type III cells with a thin dendrite had voltage-gated sodium (INa) and potassium currents (IK) and generated action potentials. The amplitude of INa was significantly larger in type Ib and II cells than in type III cells. Type Ib and II cells responded to quinine but Type III cells did not.