Sweet-sensitive protein from the rat tongue: Its interaction with various sugars

Hiji, Y; Kobayashi, Nobuya; Satō, Masayasu

doi:10.1016/0305-0491(71)90181-7

Cited by 15 publications

(10 citation statements)

References 7 publications

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“…The tongues were removed from the bodies after blood-290 THE JOURNAL OF GENERAL PHYSIOLOGY VOLUME 6,1973 pages [290][291][292][293][294][295][296][297][298][299][300][301][302][303][304] letting by cutting the hearts. Four types of papillae and region A without any taste buds are shown in Fig.…”

Section: Epithelia Containing Taste Budsmentioning

confidence: 99%

“…Stock B: pH 6.7; 2.85 g Tris, I M H3PO4 to pH 6.7, and water to 50 ml. Stock C: 6.67 g acrylamide, 0.067 g N,N'-methylenebisacrylamide, 1.25 mg K3Fe(CN) 6 , and water to 12.5 ml. Stock D: 70 mg (NH 4 ) 2 S2Os, 25 ml 2% Triton X-100, and water to 50 ml.…”

Section: Stock Solutionsmentioning

confidence: 99%

“…Dastoli and Price (1) extracted from bovine tongues a protein which combined with the substances which taste sweet to man and which they denoted "sweet-sensitive protein." Since then, several biochemical studies on taste receptors have been reported (2)(3)(4)(5)(6)(7)(8)(9). These reports, however, are not conclusive and contradict each other.…”

Section: Introductionmentioning

confidence: 99%

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Disc Electrophoresis of Extracts from the Taste Buds Located in Circumvallate Papillae of Rat Tongues

Uehara

1973

The Journal of General Physiology

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The epithelium of the circumvallate papillae of rat tongues was stripped off by treatment with 0.005% elastase in a state when many taste buds were present. The taste buds were isolated from the stripped epithelium by further treatment with 0.005 % elastase and 0.08 % trypsin. A protein which was thought to be characteristic of taste buds was found from semimicro disc polyacrylamide gel electrophoretic studies of the stripped epithelia with and without taste buds. This result was supported by micro disc polyacrylamide gel electrophoretic studies of isolated taste buds.

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Section: Epithelia Containing Taste Budsmentioning

confidence: 99%

Section: Stock Solutionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Disc Electrophoresis of Extracts from the Taste Buds Located in Circumvallate Papillae of Rat Tongues

Uehara

1973

The Journal of General Physiology

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“…This preparation was a fraction precipitating between 20 and 40 % ammonium sulfate (w/v) and was originally referred to as the "sweet-sensitive protein." HIJI et al [24,25] obtained similar fractions from tongues of rats and monkeys, and demonstrated that the magnitude of alterations in the ultraviolet spectrum in the presence of various sugars parallels neural response in vivo. Similar extracts from tongues of cats, which have little sensitivity to sugars, and of rats treated with colchicine to cause taste bud degeneration showed very little change in the ultraviolet spectrum caused by sugars.…”

Section: Sweet Receptor Proteinmentioning

confidence: 87%

Sweet taste receptor mechanisms.

Satō

1985

Jpn.J.Physiol

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The primary event in the initiation of a sweet taste response involves the interaction of a stimulant molecule with a receptor site at the taste cell membrane. Chemicals of diverse structures are capable of eliciting sweet taste responses in humans, and the structure-sweet taste relation has been studied in detail [2]. Marked differences in sweet taste responses exist among mammals, and the mechanism underlying sweet taste reception at the receptor is poorly understood.This report briefly reviews species differences in sweet taste sensitivity among mammals, distinctiveness of taste nerve fibers mediating sweet taste response, and selective blockers of the sweet response. Next, it describes some recent experiments on the inhibition of sweet response in mice by transition metals, and of attempts to isolate sweet receptor molecules. SPECIES DIFFERENCE IN SWEET TASTE RESPONSESweet taste can be evoked in humans by a variety of chemicals. Those used most commonly are sugars, D-amino acids and artificial sweeteners including saccharin, cyclamate, and aspartame (L-aspartyl-L-phenylalanyl methyl ester). In addition, a number of substances derived from plants taste sweet in humans. They include stevioside, a glycoprotein from leaves of Stevia rebeaudiana, and the sweet-tasting proteins, monellin, and thaumatin, from West African plants, Dioscoreophyllum cumminsii and Thanumatococcus danielli, respectively. Monellin (M.W., 10,500) and thaumatin (M.W., 21,000) are each about 105 times sweeter than sucrose on molar bases [39,58]. Thaumatin is composed of two components, thaumatin I and II (M.W., 21,000 and 20,400, respectively); both are intensely sweet [58]. Psychophysical experiments indicate coross-adaptation between thaumatin, monellin, and sucrose. The sweet taste of these proteins can be abolished by gymnemic acid, a selective inhibitor of sweet taste [56].Most mammals show strong preference for sweets. However, there are marked differences betweeen mammalian species in taste sensitivity and preference for sweet-tasting compounds. For example, rodents prefer sugars and saccharin, while cats do not prefer them [7]. Even among rodents, differences in sweet tate sensitivity have been noted: hamsters and mice showed a large

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“…Interactions with sweet compounds were measured by using changes in refractive index upon mixing a sweet compound with the protein fraction; they also reported that difference spectral changes in the ultraviolet region could equally well be used. Electrophysiological and behavioral studies by Sato and coworkers (40,41) (40). In particular, they showed that use of extracts of circumvallate or of fungiform papillae, which contain taste buds, resulted in spectra changes no different from those elicited by extracts of tongue epithelium devoid of taste buds.…”

Section: Methodsmentioning

confidence: 99%

Biochemical studies of taste sensation: binding to taste tissue of 3H-labeled monellin, a sweet-tasting protein.

Çağan¹,

Morris²

1979

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

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Binding of 3H-labeled methylated monellin to taste receptor tissue was demonstrated in vitro. Preparations of bovine and human circumvallate (taste) papillae bound more of the ligand than did lingual and nonlingual epithelial preparations devoid of taste buds. Binding to the taste preparations saturated at high ligand concentrations. Furthermore, sugars and other sweet-tasting molecules appeared to compete to some extent with this sweet-tasting protein for its binding sites. These binding measurements of the intensely sweet-tasting protein monellin to taste receptor preparations help to establish the binding interaction as an initial step in taste sensation.Relatively little is understood about the biochemical basis of sweet taste despite considerable knowledge of a wide variety of sweet-tasting chemical compounds (1)(2)(3)(4)(5)(6). Most of the behavioral, physiological, and biochemical research on sweet taste has used sucrose or other sugars. The inherently weak binding (6-8) of sugars to taste receptors, with values of KD in the range of 10-1 to 10-3 M (9, 10), presents a substantial difficulty in directly studying the biochemical basis of how a sugar binds to and triggers a taste receptor to respond. The interest in our laboratory (11)(12)(13)(14)(15)(16) formaldehyde was diluted with unlabeled formaldehyde to yield 2.7 M and a specific radioactivity of 9.5 Ci/ mol). This was followed by reduction with 100 ,ul of 1.2 M NaBH4 (in water) for 5 min and then with 400,l for another 5 min. The preparation was washed at room temperature with 10 mM sodium phosphate buffer ( To prepare the tissue fraction, we thawed the frozen tongues or human tissue samples and dissected the circumvallate papillae free, with the top surface (0.2-0.5 mm) having been removed with a scalpel. Small (5 X 5 mm) blocks of tongue epithelium provided control tissue devoid of taste buds (bovine and human), and pectoral skin (human) was also used as a control tissue where indicated. The epidermal sidewalls of the papillae and the upper layer from the control epithelial blocks were teased off with forceps (18,19) PA 19013. 1692 The publication costs of this article were defrayed in part by page charge payment. This article must therefore be hereby marked "advertisement" in accordance with 18 U. S. C. §1734 solely to indicate this fact.

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Sweet-sensitive protein from the rat tongue: Its interaction with various sugars

Cited by 15 publications

References 7 publications

Disc Electrophoresis of Extracts from the Taste Buds Located in Circumvallate Papillae of Rat Tongues

Disc Electrophoresis of Extracts from the Taste Buds Located in Circumvallate Papillae of Rat Tongues

Sweet taste receptor mechanisms.

Biochemical studies of taste sensation: binding to taste tissue of 3H-labeled monellin, a sweet-tasting protein.

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