Pseudo-Taste Cells Derived from Rat Taste and Non-Taste Tissues: Implications for Cultured Taste Cell-Based Biosensors

Abstract

Although the technique for taste cell culture has been reported, cultured taste cells have remained poorly validated. This study systematically compared the cultured cells derived from both taste and non-taste tissues. Fourteen cell lines established from rat circumvallate papillae (RCVs* or RCVs), non-taste lingual epithelia (RVEs), and tail skins (RTLs) were analyzed by PCR, immunocytochemistry, proteomics, and calcium imaging. The cell lines were morphologically indistinguishable, and all expressed some taste-related molecules. Of the tested RCVs*, RCVs, RVEs, and RTLs (%), 84.7 ± 7.8, 63.9 ± 22.8, 46.8 ± 0.3, and 40.8 ± 15.1 of them were responsive to at least one tastant or ATP, respectively. However, the calcium signaling pathways in the responding cells differed from the canonical taste transduction pathways in the taste cells in vivo, suggesting that they were not genuine taste cells. In addition, the growth medium intended for taste cell culture did not prevent the proliferation of non-gustatory epithelial cells regardless of supplementation of Y-27632 and EGF. In conclusion, the current method for taste cell culture is susceptible to pseudotaste cells that may lead to overinterpretation. Thus, biosensors that rely on calcium responses of cultured taste cells should be applied with extreme caution.

New Sweet-Tasting Gypenosides from “Jiaogulan” (Gynostemma pentaphyllum) and Their Interactions with the Homology Model of Sweet Taste Receptors

“…Humans can perceive five basic tastes, i.e., sweet, bitter, salty, umami, and sour, of which sweetness plays a crucial role in food and pharmaceutical products and influences people's preferences. 1,2 Sweetened foods are most favored because of their appealing gustatory perception, overall sensory satisfaction, and potentially rich nutritional cues. 3 The sweetness that people can taste is produced by various sweetening substances called sweeteners with different chemical structures, such as natural nutritive sweeteners like sucrose and fructose; synthetic nonnutritive sweeteners like saccharin, acesulfame, sucralose, and aspartame; and natural non-nutritive sweeteners like mogrosides, steviosides, and sweet proteins (e.g., thaumatin, monellin, brazzein, and curculin).…”

“…1 H and13 C NMR Spectroscopic Data of New Compounds 1 and 2 in Pyridine-d 5 (δ H 8.71, δ C 149.9 ppm) Statistical analysis was performed using Microsoft Excel 2021. The data are expressed as the mean value ± standard deviation (SD) with triplicates.…”