Multiple receptor sites mediate sweetness: Evidence from cross adaptation

Schiffman, Susan S.; Cahn, H. A.; Lindley, M. G.

doi:10.1016/0091-3057(81)90266-5

Cited by 74 publications

(39 citation statements)

References 17 publications

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“…The higher peak-magnitude sweetness responses displayed by sugars in vivo may be explained if sugars act via nonsaturable transporters and saturable T1r2 + T1r3, whereas noncaloric sweeteners act only on T1r. Consistent with this proposal, it has been observed that sugars act more broadly than artificial sweeteners in eliciting cross-adaptation (i.e., there are sugar-sensing mechanisms used by taste cells that cannot be desensitized by noncaloric sweeteners) (44).…”

Section: Discussionsupporting

confidence: 57%

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

Yee

Sukumaran

Kotha

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

192

178

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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.

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Section: Discussionsupporting

confidence: 57%

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

Yee

Sukumaran

Kotha

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

192

178

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“…Some bitter substances did not cross-adapt (McBurney, Smith, & Shick, 1972), and the crossadaptation between sweeteners on the threshold and suprathreshold levels indicates that the sweet taste may be mediated by multiple receptor sites (Lawless & Stevens, 1983;Schiffman, Cahn, & Lindley, 1981).…”

Section: Discussionmentioning

confidence: 99%

Individual gustatory reaction times to various groups of chemicals that provoke basic taste qualities

Bujas

Szabó

Ajdukovć

et al. 1989

Perception & Psychophysics

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Reaction times (RTs) to four groups of substances that provoke different taste qualities were measured. Measurements for all substances with the same taste, equalized in perceived intensity and provoking a very strong taste, were made concurrently for each subject. The comparisons were made on the individual level. No significant differences in RTs to substances with the same taste quality were found. When the factor of perceived intensity is kept constant, no effect of the stimulus chemical composition on RTs seems to be present. RTs to stimuli with different tastes differ significantly, the shortest being to salt and the longest to bitter. The difference in RTs for sour and sweet substances is small, and the subjects were not all alike in terms of the order of RTs with respect to these stimuli.Although by far the dominant part of total reaction time (RT) is attributable to the time of cortical processing events (Halpern, 1986), some significant differences in RTs to various taste substances imply that the time of receptor-organ events can also playa detectable role. In fact, some investigators, on the basis of their gustatory RT results, have made certain remarks concerning the similarity or dissimilarity in the receptor transduction process. But these RT comparisons have been limited to various salt and sweet substances (yamamoto, Kato, Matsuo, Kawamura, & Yoshida, 1985;Yamamoto & Kawamura, 1984) or to a few stimuli that evoke a sour taste (Bujas, Szabo, Mayer, Ajdukovic, & Vodanovic, 1989). Also, in some of these studies, the different subjects have been stimulated by different substances, so that a great intervariability could have distorted the comparison results.The purpose of the present study was to obtain, if possible, some information on the receptor transduction mechanism by comparing RTs to various typical substances with the same taste quality, with the same subjects being exposed to all the stimuli used. Because the taste RT for a substance varies widely with its taste intensity, it was necessary, within each group of substances and for each individual subject, to equalize perceived taste intensities carefully. To diminish the influence of each subject's intravariability from session to session, all RT Correspondence may be sent to Silvija Szabo, Department of Psychology, Filozofski fakultet, University of Zagreb, Dj. Salaja 3,41000 Zagreb, Yugoslavia. measurements for substances with the same taste quality were made concurrently. Moreover, to have a common reference point, the RTs to l.OM NaCl in all sessions were determined. METHOD Apparatus and StimuliTaste stimuli were applied to the anterior part of the tongue by a gravity flow system. To assure an initially uniform hydrodynamic pressure of the liquid against the tongue surface, a siphon container was used. From this container, the solution flowed through three channels at 6 ml/sec over a tongue area of about 7 em', eliciting, at contact, only a slight touch sensation. The stimulus duration time was 5 sec. The solutions were warmed to 38°C.Fo...

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“…Although there are individual differences in the human psychophysical responses to sweeteners [119,120,121], and some evidence indicates that sweet perception is somewhat heritable (described above), the differences among people are not as large as they are for bitter perception. However since DNA sequence variants have an effect on the intake of sweeteners in mice and cats, it is at least possible that this is also true in humans.…”

Section: Taste Perception and Behavior Health And Nutritionmentioning

confidence: 99%

Diverse tastes: Genetics of sweet and bitter perception

Reed

Tanaka

McDaniel

2006

Physiology & Behavior

163

129

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Humans will eat almost anything, from caribou livers to rutabagas, but there are some types of foods, and their associated taste qualities, that are preferred by large groups of people regardless of culture or experience. When many choices are available, humans chose foods that taste good, that is, create pleasing sensations in the mouth. The concept of good taste for most people encompasses both flavor and texture of food, and these sensations merge with taste proper to form the concept of goodness. Although we acknowledge the universality of the goodness (sweet) or badness (bitter) of basic taste qualities, we also find that people differ, sometimes extremely so, in their ability to perceive and enjoy these qualities and, by extension, food and drink. The reasons for these differences among people are not clear but are probably due to a combination of experience beginning at an early age, perhaps in utero; learning, for example, as with conditioned taste aversions; sex and maturity; and perceptual differences that arise from genetic variation. In this review, we focus on individual variations that arise from genetic differences and review two domains of science: recent developments in the molecular biology of taste transduction, with a focus on the genes involved and second, studies that examine biological relatives to determine the heritability of taste perception. Because the receptors for sweet, savory (umami), and bitter have recently been discovered, we summarize what is known about their function by reviewing the effect of naturally occurring and man-made alleles of these receptors, their shape and function based on receptor modeling techniques, and how they differ across animal species that vary in their ability to taste certain qualities. We discuss this literature in the context of how taste genes may differ among people and give rise to individuated taste experience, and what is currently known about the genetic effects on taste perception in humans.

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Multiple receptor sites mediate sweetness: Evidence from cross adaptation

Cited by 74 publications

References 17 publications

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

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

Individual gustatory reaction times to various groups of chemicals that provoke basic taste qualities

Diverse tastes: Genetics of sweet and bitter perception

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Multiple receptor sites mediate sweetness: Evidence from cross adaptation

Cited by 74 publications

References 17 publications

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

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

Individual gustatory reaction times to various groups of chemicals that provoke basic taste qualities

Diverse tastes: Genetics of sweet and bitter perception

Contact Info

Product

Resources

About

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

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