Taste cell function

Ganchrow, Judith R.

doi:10.1016/s0031-9384(00)00185-2

Cited by 13 publications

(5 citation statements)

References 102 publications

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“…The texture of food and the presence of substances like pepper stimulates pain receptors greatly in condition to the taste experience. 9,10 Experimental evidence suggests that each neurologically distinct component of the taste system responds independently to each of the four taste stimuli and that clinical example representing inability to detect or recognize a particular taste might represent different pathologic states. While patient sometimes describe their inability to taste one quality without loss of sensation for the other three, these symptoms are rarely confirmed by demonstration of specific taste loss.…”

Section: Discussionmentioning

confidence: 99%

Altered Taste Perception in Oral Submucous Fibrosis: A Research

Deeplaxmi¹,

Sakarde

Sur³

et al. 2012

JIAOMR

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The sense of taste is among the regulatory mechanism for acceptance or rejection of foods. In oral submucous fibrosis (OSMF) patients, impairment of taste sensation has not received much attention, owing to limited research work in the field. This study was conducted to analyze the taste impairment in OSMF patients by using four basic tastes: Sweet, sour, salty and bitter, among a group of 30 subjects by using physiological taste stimuli tastants. In OSMF, significant taste alteration was found with sweet followed by salt, bitter and sour.

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Section: Discussionmentioning

confidence: 99%

Altered Taste Perception in Oral Submucous Fibrosis: A Research

Deeplaxmi¹,

Sakarde

Sur³

et al. 2012

JIAOMR

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“…Several neurotransmitter candidates have been proposed for synapses between gustatory TRC and primary sensory afferent fibers, including acetylcholine, NA, 5-HT, amino acids (glutamate and ␥-aminobutyric acid), and peptides (substance P and calcitonin gene-related peptide) (26,27). Among these candidates it has been postulated that 5-HT may be the major taste bud neurotransmitter (22,28,29).…”

Section: Discussionmentioning

confidence: 99%

Linoleic Acid Induces Calcium Signaling, Src Kinase Phosphorylation, and Neurotransmitter Release in Mouse CD36-positive Gustatory Cells

El-Yassimi

Hichami

Besnard

et al. 2008

Journal of Biological Chemistry

168

136

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We have recently demonstrated that the cells expressing CD36, localized apically on the taste buds of mouse lingual circumvallate papillae, act as gustatory cells. In the present study we isolated these CD36-positive cells from mouse circumvallate papillae and investigated intracellular signaling events, triggered by a long-chain polyunsaturated fatty acid, i.e. linoleic acid (LA). LA induced increases in free intracellular calcium concentrations, [Ca 2؉ ] i , by recruiting calcium from endoplasmic reticulum pool via inositol 1,4,5-triphosphate production followed by calcium influx via opening of store-operated calcium (SOC) channels. LA also induced phosphorylation of Srcprotein-tyrosine kinases (Src-PTKs), particularly of The tongue contains primarily four types of papillae. Filiforms are involved in the somesthesic perception of foods, whereas fungiforms, foliates, and circumvallates, which contain taste buds, are responsible for the chemosensory perception of basic taste modalities (sweet, bitter, salt, sour, umami (4) demonstrated that the addition of a lipase inhibitor diminished the spontaneous preference for triglycerides. These investigators proposed that the lingual lipase, present in the rodent saliva, might release free fatty acids that would be detected by gustatory cells. The immunolocalization of CD36 in the apical side of few TRC in circumvallate papillae (3) is especially adequate for this function since CD36 is known to exhibit a very high affinity for long-chain fatty acids (5). Consistent with this assumption, we have recently provided the first evidence that CD36-positive gustatory cells play a significant role in dietary lipid perception in the mouse (3). Indeed, the CD36 gene inactivation fully abolished the spontaneous preference for long-chain fatty acids observed in wild-type mice (3). It is noteworthy that this effect on feeding behavior is lipid-specific since sweet preference and bitter aversion are not affected in these transgenic mice (3).To further explore whether a sixth taste modality devoted to the "fat" functionally exists in rodents, the downstream signaling events triggered by the free fatty acid/CD36 interaction in gustatory cells must be studied. We have for the first time purified the CD36-positive gustatory cells from mouse CVP and demonstrated that linoleic acid induced increases in [Ca 2ϩ ] i in these cells via CD36 (6). In the present study we have extended these investigations to characterize the mechanisms of action of linoleic acid on calcium signaling/protein phosphorylation, leading to the release of neurotransmitters, which might be implicated in the activation of afferent nerve fibers.

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“…The latter requires about four rats per test stimulus to assess generalization between basic tastes. Like CTA, the Morrison task employs one group of animals per comparison stimulus, such that no single animal makes all comparisons between test stimuli and training set (Morrison, 1967; Ganchrow and Erickson, 2000; Grobe and Spector, 2008). The present paradigm requires only four rats to measure behavioral generalization to tens of stimuli, each rat expressing the similarity of a test stimulus to all trained stimuli (four basic tastants and water in our case).…”

Section: Discussionmentioning

confidence: 99%

“…The second approach, called the “Morrison task” (Morrison, 1967; Ganchrow and Erickson, 2000), consisted of a 2-bar operant generalization task. The perceptual similarity between tastants was related to the similarity of neural response patterns to these tastants (Ganchrow and Erickson, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Taste Quality and Intensity of 100 Stimuli as Reported by Rats: The Taste–Location Association Task

Gautam¹,

Rebello²,

Verhagen³

2012

Front. Behav. Neurosci.

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The interpretation of neural activity related to sensory stimulation requires an understanding of the subject’s perception of the stimulation. Previous methods used to evaluate the perception of chemosensory stimuli by rodents have distinct limitations. We developed a novel behavioral paradigm, the taste–location association task, to complement these methods. First we tested if rats are able to learn associations between five basic taste stimuli and their spatial locations. This spatial task was based on four prototypical tastants and water. All four rats trained to perform the task reached levels of performance well above chance. Control trials demonstrated that the rats used only taste cues. Further, the learned stimulus set was resistant to interference, allowing for generalization experiments performed subsequently. We tested the rats’ gustatory generalizations of 100 tastants to the five trained stimuli, both regarding their taste qualities as well as intensity ratings. The taste profiles generated by these experiments contribute to the understanding of how perception of the specific taste stimuli relate to the perception of the five basic taste qualities in intact behaving rats. In this large taste space we found that intensity plays a major role. Furthermore, umami stimuli were not reported as being similar to other basic tastants. Our new paradigm enables neurophysiological studies of taste-based learning and memory in awake, freely moving animals.

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Taste cell function

Cited by 13 publications

References 102 publications

Altered Taste Perception in Oral Submucous Fibrosis: A Research

Altered Taste Perception in Oral Submucous Fibrosis: A Research

Linoleic Acid Induces Calcium Signaling, Src Kinase Phosphorylation, and Neurotransmitter Release in Mouse CD36-positive Gustatory Cells

Taste Quality and Intensity of 100 Stimuli as Reported by Rats: The Taste–Location Association Task

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