Large enhancement of canine taste responses to sugars by salts

Characteristics of the Digestive Tract of Dogs and Cats

As for other mammals, the digestive system of dogs (facultative carnivores) and cats (obligate carnivores) includes the mouth, teeth, tongue, pharynx, esophagus, stomach, small intestine, large intestine, and accessory digestive organs (salivary glands, pancreas, liver, and gallbladder). These carnivores have a relatively shorter digestive tract but longer canine teeth, a tighter digitation of molars, and a greater stomach volume than omnivorous mammals such as humans and pigs. Both dogs and cats have no detectable or a very low activity of salivary α-amylase but dogs, unlike cats, possess a relatively high activity of pancreatic α-amylase. Thus, cats select low-starch foods but dogs can consume high-starch diets. In contrast to many mammals, the vitamin B12 (cobalamin)-binding intrinsic factor for the digestion and absorption of vitamin B12 is produced in: (a) dogs primarily by pancreatic ductal cells and to a lesser extent the gastric mucosa; and (b) cats exclusively by the pancreatic tissue. Amino acids (glutamate, glutamine, and aspartate) are the main metabolic fuels in enterocytes of the foregut. The primary function of the small intestine is to digest and absorb dietary nutrients, and its secondary function is to regulate the entry of dietary nutrients into the blood circulation, separate the external from the internal milieu, and perform immune surveillance. The major function of the large intestine is to ferment undigested food (particularly fiber and protein) and to absorb water, short-chain fatty acids (serving as major metabolic fuels for epithelial cells of the large intestine), as well as vitamins. The fermentation products, water, sloughed cells, digestive secretions, and microbes form feces and then pass into the rectum for excretion via the anal canal. The microflora influences colonic absorption and cell metabolism, as well as feces quality. The digestive tract is essential for the health, survival, growth, and development of dogs and cats.

Characteristics of Nutrition and Metabolism in Dogs and Cats

Domestic dogs and cats have evolved differentially in some aspects of nutrition, metabolism, chemical sensing, and feeding behavior. The dogs have adapted to omnivorous diets containing taurine-abundant meat and starch-rich plant ingredients. By contrast, domestic cats must consume animal-sourced foods for survival, growth, and development. Both dogs and cats synthesize vitamin C and many amino acids (AAs, such as alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, and serine), but have a limited ability to form de novo arginine and vitamin D3. Compared with dogs, cats have greater endogenous nitrogen losses and higher dietary requirements for AAs (particularly arginine, taurine, and tyrosine), B-complex vitamins (niacin, thiamin, folate, and biotin), and choline; exhibit greater rates of gluconeogenesis; are less sensitive to AA imbalances and antagonism; are more capable of concentrating urine through renal reabsorption of water; and cannot tolerate high levels of dietary starch due to limited pancreatic α-amylase activity. In addition, dogs can form sufficient taurine from cysteine (for most breeds); arachidonic acid from linoleic acid; eicosapentaenoic acid and docosahexaenoic acid from α-linolenic acid; all-trans-retinol from β-carotene; and niacin from tryptophan. These synthetic pathways, however, are either absent or limited in all cats due to (a) no or low activities of key enzymes (including pyrroline-5-carboxylate synthase, cysteine dioxygenase, ∆6-desaturase, β-carotene dioxygenase, and quinolinate phosphoribosyltransferase) and (b) diversion of intermediates to other metabolic pathways. Dogs can thrive on one large meal daily, select high-fat over low-fat diets, and consume sweet substances. By contrast, cats eat more frequently during light and dark periods, select high-protein over low-protein diets, refuse dry food, enjoy a consistent diet, and cannot taste sweetness. This knowledge guides the feeding and care of dogs and cats, as well as the manufacturing of their foods. As abundant sources of essential nutrients, animal-derived foodstuffs play important roles in optimizing the growth, development, and health of the companion animals.

Sodium-glucose cotransporter 1 as a sugar taste sensor in mouse tongue

AIM

We investigated potential neuron types that code sugar information and how sodium-glucose cotransporters (SGLTs) and T1Rs are involved.

METHODS

Whole-nerve recordings in the chorda tympani (CT) and the glossopharyngeal (GL) nerves and single-fibre recordings in the CT were performed in T1R3-KO and wild-type (WT) mice. Behavioural response measurements were conducted in T1R3-KO mice using phlorizin (Phl), a competitive inhibitor of SGLTs.

RESULTS

Results indicated that significant enhancement occurred in responses to sucrose and glucose (Glc) by adding 10 mmol/L NaCl but not in responses to KCl, monopotassium glutamate, citric acid, quinine sulphate, SC45647(SC) or polycose in both CT and GL nerves. These enhancements were abolished by lingual application of Phl. In single-fibre recording, fibres showing maximal response to sucrose could be classified according to responses to SC and Glc with or without 10 mmol/L NaCl in the CT of WT mice, namely, Phl-insensitive type, Phl-sensitive Glc-type and Mixed (Glc and SC responding)-type fibres. In T1R3-KO mice, Phl-insensitive-type fibres disappeared. Results from behavioural experiments showed that the number of licks and amount of intake for Glc with or without 10 mmol/L NaCl were significantly suppressed by Phl.

CONCLUSION

We found evidence for the contribution of SGLTs in sugar sensing in taste cells of mouse tongue. Moreover, we found T1R-dependent (Phl-insensitive) type, Glc-type and Mixed (SGLTs and T1Rs)-type fibres. SGLT1 may be involved in the latter two types and may play important roles in the glucose-specific cephalic phase of digestion and palatable food intake.

Taste buds: cells, signals and synapses

The past decade has witnessed a consolidation and refinement of the extraordinary progress made in taste research. This Review describes recent advances in our understanding of taste receptors, taste buds, and the connections between taste buds and sensory afferent fibres. The article discusses new findings regarding the cellular mechanisms for detecting tastes, new data on the transmitters involved in taste processing and new studies that address longstanding arguments about taste coding.

Sodium aspartate as a specific enhancer of salty taste perception-sodium aspartate is a possible candidate to decrease excessive intake of dietary salt

The excessive intake of dietary salt is a global issue in health. Attempts have been made to address this issue, including the development of salt substitutes. Yet, none of these substances are currently in wide use, because of their weak saltiness. The purpose of this study was to assess the effects of sodium aspartate (Asp-Na) on salty taste perception using the bullfrog glossopharyngeal nerve response and human sensory tests. When added to the mixture of NaCl and KCl, Asp-Na significantly enhanced the glossopharyngeal nerve response to the mixture by 1.6-fold compared to control. Asp-Na did not enhance the response to NaCl, nor did Asp-Na enhance the response to sour, bitter, or umami stimuli. The optimal concentration for Asp-Na to enhance the salt mixture was 1.7mM. The largest enhancement was induced when NaCl and KCl were mixed at equimolar concentrations. Asp-Na significantly suppressed the glossopharyngeal nerve response to quinine hydrochloride, which suggests that bitterness of KCl is suppressed by Asp-Na. The salty taste enhancing effect of Asp-Na was also confirmed with human sensory tests. The present results suggested that the mixture of NaCl and KCl containing Asp-Na can be used as a salt substitute. In addition to demonstrating that Asp-Na enhanced salt taste responses in an experimental animal and human, our findings provide clues to identify the elusive salty taste receptors.

Time-dependent expression of hypertonic effects on bullfrog taste nerve responses to salts and bitter substances

We previously showed that the hypertonicity of taste stimulating solutions modified tonic responses, the quasi-steady state component following the transient (phasic) component of each integrated taste nerve response. Here we show that the hypertonicity opens tight junctions surrounding taste receptor cells in a time-dependent manner and modifies whole taste nerve responses in bullfrogs. We increased the tonicity of stimulating solutions with non-taste substances such as urea or ethylene glycol. The hypertonicity enhanced phasic responses to NaCl>0.2M, and suppressed those to NaCl<0.1M, 1mM CaCl2, and 1mM bitter substances (quinine, denatonium and strychnine). The hypertonicity also enhanced the phasic responses to a variety of 0.5M salts such as LiCl and KCl. The enhancing effect was increased by increasing the difference between the ionic mobilities of the cations and anions in the salt. A preincubation time >20s in the presence of 1M non-taste substances was needed to elicit both the enhancing and suppressing effects. Lucifer Yellow CH, a paracellular marker dye, diffused into bullfrog taste receptor organs in 30s in the presence of hypertonicity. These results agreed with our proposed mechanism of hypertonic effects that considered the diffusion potential across open tight junctions.

Hypertonicity augments bullfrog taste nerve responses to inorganic salts

The tonicity of taste stimulating solutions has been usually ignored, though taste substances themselves yielded the tonicity. We investigated the effect of hypertonicity on bullfrog taste nerve responses to inorganic salts by adding nonelectrolytes such as urea and sucrose that elicited no taste nerve responses. Here, we show that hypertonicity alters bullfrog taste nerve-response magnitude and firing pattern. The addition of urea or sucrose enhances the taste nerve-response magnitude to NaCl and shifts the concentration-response curve to the left. The effect of hypertonicity on responses to CaCl(2) is bimodal; hypertonicity suppresses CaCl(2) responses at concentrations less than ~30 mM and enhances them at concentrations greater than ~30 mM. The hypertonicity also enhances response magnitude to other monovalent salts. The extent of the enhancing effects depends on the difference between the mobility of the cation and anion in the salt. We quantitatively suggest that both the enhancing and suppressing effects result from the magnitude and direction of local circuit currents generated by diffusion potentials across tight junctions surrounding taste receptor cells.

Glucose transporters and ATP-gated K+ (KATP) metabolic sensors are present in type 1 taste receptor 3 (T1r3)-expressing taste cells

Although the heteromeric combination of type 1 taste receptors 2 and 3 (T1r2 + T1r3) is well established as the major receptor for sugars and noncaloric sweeteners, there is also evidence of T1r-independent sweet taste in mice, particularly so for sugars. Before the molecular cloning of the T1rs, it had been proposed that sweet taste detection depended on (a) activation of sugar-gated cation channels and/or (b) sugar binding to G protein-coupled receptors to initiate second-messenger cascades. By either mechanism, sugars would elicit depolarization of sweet-responsive taste cells, which would transmit their signal to gustatory afferents. We examined the nature of T1r-independent sweet taste; our starting point was to determine if taste cells express glucose transporters (GLUTs) and metabolic sensors that serve as sugar sensors in other tissues. Using RT-PCR, quantitative PCR, in situ hybridization, and immunohistochemistry, we determined that several GLUTs (GLUT2, GLUT4, GLUT8, and GLUT9), a sodium-glucose cotransporter (SGLT1), and two components of the ATP-gated K(+) (K(ATP)) metabolic sensor [sulfonylurea receptor (SUR) 1 and potassium inwardly rectifying channel (Kir) 6.1] were expressed selectively in taste cells. Consistent with a role in sweet taste, GLUT4, SGLT1, and SUR1 were expressed preferentially in T1r3-positive taste cells. Electrophysiological recording determined that nearly 20% of the total outward current of mouse fungiform taste cells was composed of K(ATP) channels. Because the overwhelming majority of T1r3-expressing taste cells also express SUR1, and vice versa, it is likely that K(ATP) channels constitute a major portion of K(+) channels in the T1r3 subset of taste cells. Taste cell-expressed glucose sensors and K(ATP) may serve as mediators of the T1r-independent sweet taste of sugars.

The evolutionary basis for the feeding behavior of domestic dogs (Canis familiaris) and cats (Felis catus)

The dentition, sense of taste and meal patterning of domestic dogs and cats can be interpreted in terms of their descent from members of the order Carnivora. The dog is typical of its genus, Canis, in its relatively unspecialized dentition, and a taste system that is rather insensitive to salt. The preference of many dogs for large infrequent meals reflects the competitive feeding behavior of its pack-hunting ancestor, the wolf Canis lupus. However, its long history of domestication, possibly 100,000 years, has resulted in great intraspecific diversity of conformation and behavior, including feeding. Morphologically and physiologically domestic cats are highly specialized carnivores, as indicated by their dentition, nutritional requirements, and sense of taste, which is insensitive to both salt and sugars. Their preference for several small meals each day reflects a daily pattern of multiple kills of small prey items in their ancestor, the solitary territorial predator Felis silvestris. Although in the wild much of their food selection behavior must focus on what to hunt, rather than what to eat, cats do modify their food preferences based on experience. For example, the "monotony effect" reduces the perceived palatability of foods that have recently formed a large proportion of the diet, in favor of foods with contrasting sensory characteristics, thereby tending to compensate for any incipient nutritional deficiencies. Food preferences in kittens during weaning are strongly influenced by those of their mother, but can change considerably during at least the first year of life.

Unpleasant sweet taste: a symptom of SIADH caused by lung cancer

A 56 year old woman with large cell lung carcinoma complained of an unpleasant sweet taste (dysgeusia). She developed hyponatraemia caused by the syndrome of inappropriate antidiuretic hormone secretion (SIADH). Dysgeusia disappeared when serum sodium normalised and recurred when hyponatraemia relapsed. Dysgeusia was the initial and only symptom of SIADH in this case.

Pentavalent Vanadium at Concentration of the Underground Water Level Enhances the Sweet Taste Sense to Glucose in College Students

Underground water in volcanic areas contains vanadium when the basalt layer exists among igneous rocks. The concentration of vanadium in drinking water sometimes exceeds 0.8 microM in these areas, however, the physiological effects of vanadium, especially non-toxic effects, at concentrations lower than 1 microM are unknown. In the present experiments, we examined the effect of pentavalent vanadium and tetravalent vanadium at 0.8 and 8.0 microM concentrations on the recognition threshold to taste substances in healthy college students. Pentavalent vanadium, ammonium vanadate, lowered the sweet taste threshold to glucose at 0.8 and 8.0 microM as well. Tetravalent vanadium, vanadium sulfate, did not alter the threshold to glucose either at 8.0 microM or at 0.8 microM. Ammonium vanadate also decreased the sweet taste threshold to L-proline at 8.0 microM. Ammonium vanadate did not influence the sour taste threshold to hydrogen chloride. Neither ammonium sulfate nor ammonium bicarbonate altered the sweet taste threshold to glucose. Therefore, the effect of ammonium vanadate on the sweet taste threshold is attained by vanadium but not by ammonium. It was concluded that pentavalent vanadium at 0.8 microM intensifies the sweet taste sense to glucose rather specifically. We have first shown the physiological effect of vanadium at the concentration of the underground water level.

Oral delivery of medications to companion animals: palatability considerations

There is an increased need for highly palatable solid oral dosage forms for companion animals, which are voluntarily accepted by the dog or cat, either from a feeding bowl or from the outstretched hand of the pet owner. Such dosage forms represent an emerging trend in companion animal formulations with major impact on medical needs such as convenience and compliance, particularly for chronically administered medications, and on marketing needs such as product differentiation. This review focuses on the science of taste, food and flavor preferences of dogs and cats, and palatability testing, in the context of applying these principles to the development of an oral palatable tablet for companion animals.

Role of saliva in the maintenance of taste sensitivity

Saliva is the principal fluid component of the external environment of the taste receptor cells and, as such, could play a role in taste sensitivity. Its main role includes transport of taste substances to and protection of the taste receptor. In the initial process of taste perception, saliva acts as a solvent for taste substances; salivary water dissolves taste substances, and the latter diffuse to the taste receptor sites. During this process, some salivary constituents chemically interact with taste substances. For example, salivary buffers (e.g., bicarbonate ions) decrease the concentration of free hydrogen ions (sour taste), and there are some salivary proteins which may bind with bitter taste substances. Another effect of saliva on taste transduction is that some salivary constituents can continuously stimulate the taste receptor, resulting in an alteration of taste sensitivity. For example, the taste detection threshold for NaCl is slightly above the salivary sodium concentrations with which the taste receptor is continuously stimulated. In contrast, saliva protects the taste receptor from damage brought about by dryness and bacterial infection, and from disuse atrophy via a decrease in transport of taste stimuli to the receptor sites. This is a long-term effect of saliva that may be related to taste disorders. These various effects of saliva on the taste perception differ depending on the anatomical relationship between the taste buds and oral openings of the ducts of the salivary glands. Many taste buds are localized in the trenches of the foliate and circumvallate papillae, where the lingual minor salivary glands (von Ebner's glands) secrete saliva. Taste buds situated at the surface of the anterior part of the tongue and soft palate are bathed with the mixed saliva secreted mainly by the three major salivary glands.

Calcium: taste, intake, and appetite

This review summarizes research on sensory and behavioral aspects of calcium homeostasis. These are fragmented fields, with essentially independent lines of research involving gustatory electrophysiology in amphibians, ethological studies in wild birds, nutritional studies in poultry, and experimental behavioral studies focused primarily on characterizing the specificity of the appetite in rats. Recently, investigators have begun to examine potential physiological mechanisms underlying calcium intake and appetite. These include changes in the taste perception of calcium, signals related to blood calcium concentrations, and actions of the primary hormones of calcium homeostasis: parathyroid hormone, calcitonin, and 1,25-dihydroxyvitamin D. Other influences on calcium intake include reproductive and adrenal hormones and learning. The possibility that a calcium appetite exists in humans is discussed. The broad range of observations documenting the existence of a behavioral limb of calcium homeostasis provides a strong foundation for future genetic and physiological analyses of this behavior.

Physiological studies on umami taste

The first electrophysiological studies on umami taste were conducted with rats and cats. Unlike humans, these animals did not show a large synergism between monosodium glutamate (MSG) and disodium guanylate (GMP) or disodium inosinate (IMP). The taste nerve responses of these animals to umami substances were not differentiated from the salt responses. The canine taste system was sensitive to umami substances and showed a large synergism between MSG and GMP or IMP. The umami substances showed no enhancing effects on other basic tastes. Amiloride, an inhibitor for the response to NaCl, did not inhibit the large response induced by the synergism between MSG and the nucleotides, indicating that the response to the umami substances is independent of the response to salt. Single-fiber analysis on the responses of mouse glossopharyngeal nerve and monkey primary taste cortex neurons also showed that the responses to umami substances are independent of other basic tastes. On the basis of these results, it was proposed that the umami taste is a fifth basic taste, and that there is a unique receptor for umami substances. Hence, we compared the taste of agonists for brain glutamate receptors. In humans, the order of intensity of umami taste induced by a mixture of 0.5 mmol/L GMP and 1.5 mmol/L of various agonists was glutamate > ibotenate > L(+)-2-amino-4-phosphonobutyric acid (L-AP4) = (+/-)1-aminocyclopentane-trans-1,3-dicarboxylic acid (ACPD). Kainate, N-methyl-D-aspartic acid (NMDA) and (RS)-amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid (AMPA), which are agonists for ionotropic receptors, had no umami taste. It was concluded that the umami receptor is not identical to any known glutamate receptors; there seems, therefore, to be a unique receptor for umami.

Effects of acids on neural activity elicited by other taste stimuli in the rat Chorda tympani

The purpose of this study is whether the gustatory neural response of taste cell to a binary mixture with threshold concentration of acid becomes synergistic or antagonistic can be estimated from the whole chorda tympani (CT) nerve in the rat. The present data demonstrate that acids are synergistic enhancer for sugars, and suppressor for NaCl and QHCl, but no effect to glycine and alanine. These results suggest that the acid was modifying the interaction of the other stimulus with its transduction mechanism.

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.

Enhancing effects of binary mixtures of acid with salt on the gustatory neural activity in the clawed toad, Xenopus laevis

Binary mixtures of acid with salt were observed to produce enhancing effects on oral chemoreceptor responses by recording the activity of the whole glossopharyngeal nerve of the clawed toad (Xenopus laevis). The mixtures of HCl with various inorganic salts elicited responses larger than the sum of the responses to individual component chemicals of each mixture. The results indicated that the mixture response was composed of a large HCI response and a negligibly small salt response. The concentration-response curve for HCl shifted toward lower concentrations due to the presence of NaCl without affecting the maximal response, and the Hill constant for the curve was unchanged, suggesting that the binding affinity of protons increases with an increase in the concentration of the mixed NaCl. The enhancing effects of the mixtures of HCl and various monovalent sodium salts having equal ionic strength showed distinct differences among the anion species of the salts. The responses to the mixtures of HCl with typical chloride salts having cations of various valencies depended on the Cl- ion concentration up to 0.1 M, whereas they depended on ionic strength as well, suggesting a possible role of salt cations in the enhancing effects of the mixtures. Thus, the enhancing effects of salts on the acid responses are interpreted mostly in terms of the interaction of the salt anions on the receptor membrane around the receptor sites for acid. The additive role of the cationic activity of the mixed salts, however, is also involved.

Responses of the hamster chorda tympani nerve to binary component taste stimuli: evidence for peripheral gustatory mixture interactions

Studies of taste mixtures suggest that stimuli which elicit different perceptual taste qualities physiologically interact in the gustatory system and thus, are not independently processed. The present study addressed the role of the peripheral gustatory system in these physiological interactions by measuring the effects of three heterogeneous taste mixtures on responses of the chorda tympani (CT) nerve in the hamster (Mesocricetus auratus). Binary taste stimuli were presented to the anterior tongue and multi-fiber neural responses were recorded from the whole CT. Stimuli consisted of a concentration series of quinine.HCl (QHCl: 1-30 mM), sodium chloride (NaCl: 10-250 mM), sucrose (50-500 mM) and binary combinations of the three different chemicals. Each mixture produced a unique pattern of results on CT response magnitudes measured 10 s into the response. Sucrose responses were inhibited by quinine in QHCl-sucrose mixtures. Neural activity did not increase when quinine was added to 50-250 mM NaCl in QHCl-NaCl mixtures. However, the neural activity elicited by sucrose-NaCl mixtures was greater than the activity elicited by either component stimulus presented alone. The results demonstrate that gustatory mixture interactions are initiated at the level of the taste bud or peripheral nerve. Mechanisms for these interactions are unknown. The results are consistent with one component stimulus modifying the interaction of the other component stimulus with its respective transduction mechanism. Alternatively, peripheral inhibitory mechanisms may come into play when appetitive and aversive stimuli are simultaneously presented to the taste receptors.

Expression and localization of amiloride-sensitive sodium channel indicate a role for non-taste cells in taste perception

Salty taste is blocked by the diuretic amiloride, which inhibits specific sodium channels. We have isolated an amiloride-sensitive sodium channel (ASSC) from taste tissues by polymerase chain reaction and screening of a cDNA library prepared from rat circumvallate papillae. Northern analysis reveals ASSC in taste and non-taste tissues with the highest level of expression of ASSC in the lung. In situ hybridization establishes ASSC localizations in the epithelia of lung and colon as well as tongue epithelial layers containing and lacking taste buds. These results support a model in which ASSC in non-taste cells regulates responses of taste cells to salt as well as other tastants.

Enhancement of murine gustatory neural responses to D-amino acids by saccharin

Taste enhancing effects of sodium saccharin (Sac) on responses to particular sweet-tasting D-amino acids were found during the recording of mouse chorda tympani nerve responses to various taste stimuli in C57BL and BALB strains. In both strains, responses to D-tryptophan and D-histidine significantly increased (167.7-216.7% of control) after the stimulation with Sac as compared with those applied before Sac. In C57BL mice, the enhancement of Sac was also observed in response to D-phenylalanine (262.5% of control), but this was not the case for BALB mice, suggesting a prominent strain difference in response to D-phenylalanine, as shown previously. Responses to other sweet-tasting D- and L-amino acids and sugars were not enhanced by Sac. Enhancement of responses to these D-amino acids by Sac was also evident when responses to a mixture of D-amino acids and Sac were compared with the sum of responses to each component, although in this response analysis, the calculated magnitude of enhancement generally become smaller (135.7-180.5% of the sum) and enhancement of D-histidine responses disappeared. Except for Sac, various sweet-tasting amino acids and sugars and NaCl also tested showed no enhancing effect on D-phenylalanine responses in C57BL mice. Sac and D-amino acids, to which responses were enhanced by Sac, possess some common molecular features, namely ring structures. This structural similarity probably relates to the occurrence of the enhancement at the receptor sites.

Transcellular and paracellular pathways in lingual epithelia and their influence in taste transduction

The lingual epithelium is innervated by special sensory (taste) and general sensory (trigeminal) nerves that transmit information about chemical stimuli introduced into the mouth to the higher brain centers. Understanding the cellular mechanisms involved in eliciting responses from these nerves requires a detailed understanding of the contributions of both the paracellular and transcellular pathways. In this paper we focus on the contribution of these 2 pathways to the responses of salts containing sodium and various organic anions in the presence and absence of amiloride. Electrophysiological recordings from trigeminal nerves, chorda tympani nerves, and isolated lingual epithelia were combined with morphological studies investigating the location (and permeability) of tight junctions, the localization of amiloride-inhibitable channels, and Na-K-ATPase in taste and epithelial cells. Based on these measurements, we conclude that diffusion across tight junctions can modulate chorda tympani and trigeminal responses to sodium-containing salts and rationalize the enhancement of taste responses to saccharides by NaCl.

Effects of inorganic constituents of saliva on taste responses of the rat chorda tympani nerve

The effects of saliva on the taste responses of the chorda tympani nerve to the 4 standard chemical stimuli (sucrose, NaCl, HCl, and quinine hydrochloride) and water were investigated in anesthetized rats. When the tongue was adapted to pilocarpine-stimulated whole saliva (pH 8.7), the magnitude of neural response to sucrose was about 2 times that obtained when the tongue was adapted to distilled water. Under saliva-adapted conditions, the magnitude of responses to other taste stimuli was reduced by 10-30%, and the water response appeared. These changes were dependent on the concentration of electrolytes (Na+, K+, Cl-, and HCO3-) and on the pH of the saliva. When the tongue was adapted to 10-30 mM NaHCO3 (pH 8.4-8.6), taste and water responses were similar to those under saliva-adapted conditions. Single fiber analyses revealed that the enhancement of the sucrose response after adaptation to NaHCO3 was produced by an increased overall activity of sucrose-responsive fibers. The correlation coefficients of the magnitude of the taste responses between the 4 taste stimuli remained unchanged, but the water response showed a high correlation to HCl and quinine hydrochloride responses after adaptation. Possible mechanisms for the effects of saliva on taste and water responses were discussed.

Cellular basis of taste reception

The recent application of precise biochemical and electrophysiological techniques to studies of taste cells has brought new insights into the cellular mechanisms of taste transduction. They have revealed that taste cells use a variety of mechanisms for transduction, including apically located ion channels, ligand-gated channels, and receptors coupled to second messenger systems.

Rat taste nerve responses to salts carrying cations of large molecular size; are the taste responses to the salts induced by cation transport across apical membranes of taste cells?

1. The responses of rat chorda tympani nerve to various salts carrying cations of large molecular size which have small permeability were measured. 2. Salts carrying polyvalent cations such as Fe3+ or La3+ elicited much larger responses than NaCl or KCl. 3. Ammonium chloride derivatives having methyl or ethyl groups and salts carrying other organic cations of large molecular size elicited the responses comparable to that induced by NH4Cl or NaCl. 4. It was suggested that the taste responses to the salts carrying the cations of large molecular size are induced not by the cation transport but by adsorption of the cations on the membranes.

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.