The Origin of Slow Potentials on the Tongue Surface Induced by Frog Glossopharyngeal Efferent Fiber Stimulation

Sato, Toshihide; Toda, Kazuo; Miyamoto, Tomofumi; Okada, Yukio; Fujiyama, Rie

doi:10.1093/chemse/25.5.583

Cited by 15 publications

(3 citation statements)

References 21 publications

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“…To remove a large physicochemical junction potential generated between GP nerve-induced lingual saliva and lingual superficial solution (Sato et al 2000), atropine sulfate (Sigma-Aldrich, St Louis, MO) was intravenously (i.v.) injected at 1 mg/kg b.w.…”

Section: Recording and Stimulationmentioning

confidence: 99%

Depression of Gustatory Receptor Potential in Frog Taste Cell by Parasympathetic Nerve-Induced Slow Hyperpolarizing Potential

et al. 2006

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Parasympathetic nerve (PSN) innervates taste cells of the frog taste disk, and electrical stimulation of PSN elicited a slow hyperpolarizing potential (HP) in taste cells. Here we report that gustatory receptor potentials in frog taste cells are depressed by PSN-induced slow HPs. When PSN was stimulated at 30 Hz during generation of taste cell responses, the large amplitude of depolarizing receptor potential for 1 M NaCl and 1 mM acetic acid was depressed by approximately 40% by slow HPs, but the small amplitude of the depolarizing receptor potential for 10 mM quinine-HCl (Q-HCl) and 1 M sucrose was completely depressed by slow HPs and furthermore changed to the hyperpolarizing direction. The duration of the depolarizing receptor potentials depressed by slow HPs prolonged with increasing period of PSN stimulation. As tastant-induced depolarizing receptor potentials were increased, the amplitude of PSN-induced slow HPs inhibiting the receptor potentials gradually decreased. The mean reversal potentials of the slow HPs were approximately -1 mV under NaCl and acetic acid stimulations, but approximately -14 mV under Q-HCl and sucrose stimulations. This implies that when a slow HP was evoked on the same amplitude of depolarizing receptor potentials, the depression of the NaCl and acetic acid responses in taste cells was larger than that of Q-HCl and sucrose responses. It is concluded that slow HP-induced depression of gustatory depolarizing receptor potentials derives from the interaction between gustatory receptor current and slow hyperpolarizing current in frog taste cells and that the interaction is stronger for NaCl and acetic acid stimulations than for Q-HCl and sucrose stimulations.

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Section: Recording and Stimulationmentioning

confidence: 99%

Depression of Gustatory Receptor Potential in Frog Taste Cell by Parasympathetic Nerve-Induced Slow Hyperpolarizing Potential

et al. 2006

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“…Salivary water and electrolytes also influence the ionic environment for taste cells, which is probably critical in taste-related signal transduction [ 104 , 105 , 106 ]. For example, the potential differences between the cationic/anionic constitutes of the saliva and the fluid present in the taste buds around the taste cells may generate a liquid junction potential which leads to the generation of slow intracellular potentials of taste cells and consequent alteration of taste [ 107 , 108 ]. The most important ions in this relation may be salivary Na + , K + , Cl − , HCO 3 − and the charged salivary proteins [ 107 , 108 ] because the concentrations of these ions (as well as the proteins) are highly increased during nutrition [ 91 ] due to the action of masticatory-salivary and gustatory-salivary reflexes [ 104 , 109 , 110 ].…”

Section: Saliva and Taste Perceptionmentioning

confidence: 99%

Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva

Fábían¹,

Beck

Fejérdy

et al. 2015

IJMS

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The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed.

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“…The tongue was pulled out and pinned on a cork plate. Before start of experiments atropine (a blocker of muscarinic acetylcholine [Ach] receptor) was intravenously injected at 1 mg/kg to completely block the large physicochemical junction potential generated between secreted saliva and lingual fluid when the GPN was strongly stimulated (Sato et al 2000). All experiments were carried out during normal blood circulation for 4 h of the tongue (Sato et al 2002(Sato et al , 2007b.…”

Section: Preparationmentioning

confidence: 99%

Efferent Fibers Innervate Gustatory and Mechanosensitive Afferent Fibers in Frog Fungiform Papillae

et al. 2011

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A possibility of efferent innervation of gustatory and mechanosensitive afferent fiber endings was studied in frog fungiform papillae with a suction electrode. The amplitude of antidromic impulses in a papillary afferent fiber induced by antidromically stimulating an afferent fiber of glossopharyngeal nerve (GPN) with low voltage pulses was inhibited for 40 s after the parasympathetic efferent fibers of GPN were stimulated orthodromically with high voltage pulses at 30 Hz for 10 s. This implies that electrical positivity of the outer surface of papillary afferent membrane was reduced by the efferent fiber-induced excitatory postsynaptic potential. The inhibition of afferent responses in the papillae was blocked by substance P receptor blocker, L-703,606, indicating that substance P is probably released from the efferent fiber terminals. Slow negative synaptic potential, which corresponded to a slow depolarizing synaptic potential, was extracellularly induced in papillary afferent terminals for 45 s by stimulating the parasympathetic efferent fibers of GPN with high voltage pulses at 30 Hz for 10 s. This synaptic potential was also blocked by L-703,606. These data indicate that papillary afferent fiber endings are innervated by parasympathetic efferent fibers.

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The Origin of Slow Potentials on the Tongue Surface Induced by Frog Glossopharyngeal Efferent Fiber Stimulation

Cited by 15 publications

References 21 publications

Depression of Gustatory Receptor Potential in Frog Taste Cell by Parasympathetic Nerve-Induced Slow Hyperpolarizing Potential

Depression of Gustatory Receptor Potential in Frog Taste Cell by Parasympathetic Nerve-Induced Slow Hyperpolarizing Potential

Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva

Efferent Fibers Innervate Gustatory and Mechanosensitive Afferent Fibers in Frog Fungiform Papillae

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