-Although the numerous stimuli representing the taste quality of bitterness are known to be transduced through multiple mechanisms, recent studies have suggested an unpredicted complexity of the transduction pathways for individual bitter stimuli. To investigate this notion more thoroughly, a single prototypic bitter stimulus, caffeine, was studied by using patch-clamp and ratiometric imaging techniques on dissociated rat taste receptor cells. At behaviorally relevant concentrations, caffeine produced strong inhibition of outwardly and inwardly rectifying potassium currents. Caffeine additionally inhibited calcium current, produced a weaker inhibition of sodium current, and was without effect on chloride current. Consistent with its effects on voltage-dependent currents, caffeine caused a broadening of the action potential and an increase of the input resistance. Caffeine was an effective stimulus for elevation of intracellular calcium. This elevation was concentration dependent, independent of extracellular calcium or ryanodine, and dependent on intracellular stores as evidenced by thapsigargin treatment. These dual actions on voltageactivated ionic currents and intracellular calcium levels suggest that a single taste stimulus, caffeine, utilizes multiple transduction mechanisms. sensory transduction; bitter; patch clamp; fura 2; ratiometric imaging TASTE RECEPTOR CELLS CONVEY gustatory information from the oral cavity to afferent nerve fibers that, in turn, relay their activation to the central nervous system. Our present understanding of these processes suggests that not only do different transduction mechanisms exist for the varying qualities of taste but multiple mechanisms exist within a taste quality (15,18). Bitter stimuli, in particular, comprise a particularly heterogeneous group of chemically diverse compounds. For example, alkaloids, glucosides, divalent cations, methylated or acetylated carbohydrates, amino acids, and dipeptides are reported to produce bitter sensations in humans. It is not surprising that a number of mechanisms might be required for this wide array of chemically diverse compounds. Moreover, because many bitter compounds are toxic, there exists an evolutionary advantage to evolve multiple mechanisms to sense noxious stimuli. The details of these transduction mechanisms are the subject of this study.Bitter stimuli have been proposed to utilize transduction pathways that include receptor-mediated production or inhibition of second-messenger molecules, modulation of second-messenger molecules by direct interaction with G proteins or degradative enzymes such as phosphodiesterase, or direct block of ion channels. Many bitter stimuli are proposed to be transduced via the gustducin pathway. Gustducin, a G protein expressed in 20-30% of taste receptor cells, shares considerable homology with transducin in photoreceptors (31). By analogy to transducin, the activation of gustducin by a seven-transmembrane receptor is suggested to stimulate phosphodiesterase, thereby lowering cyclic nucleotide...