Taste Responses to Binary Mixtures of Amino Acids in the sea catfish, Arius felis

In vivo electrophysiological recordings in the sea catfish,Arius felis, showed that the magnitude of the integrated facialtaste responses to binary mixtures of amino acids was predictablewith knowledge obtained from previous cross-adaptation studiesof the relative independence of the respective binding sitesof the component stimuli. Each component from which equal aliquotswere drawn to form the mixtures was adjusted in concentrationto provide for approximately equal reponse magnitudes. The magnitudeof the taste responses to binary mixtures whose component aminoacids showed minimal cross-adaptation was significantly greaterthan that to binary mixtures whose components exhibited considerablecross-reactivity. There was no evidence for mixture suppression.The relative magnitude of the taste responses in the sea catfishto stimulus mixtures is similar to that previously reportedfor olfactory receptor responses in the freshwater channel catfishand chorda tympani taste responses in the hamster. Chem. Senses21: 45–53, 1996.     

Electro-olfactogram and multiunit olfactory receptor responses to complex mixtures of amino acids in the channel catfish, Ictalurus punctatus

In vivo electrophysiological recordings from populations of olfactory receptor neurons in the channel catfish, Ictalurus punctatus, clearly showed that both electro-olfactogram and integrated neural responses of olfactory receptor cells to complex mixtures consisting of up to 10 different amino acids were predictable with knowledge of (a) the responses to the individual components in the mixture and (b) the relative independence of the respective receptor sites for the component stimuli. All amino acid stimuli used to form the various mixtures were initially adjusted in concentration to provide approximately equal response magnitudes. Olfactory receptor responses to both multimixtures and binary mixtures were recorded. Multimixtures were formed by mixing equal aliquots of 3-10 different amino acids. Binary mixtures were formed by mixing equal aliquots of two equally stimulatory solutions. Solution 1 contained either one to nine different neutral amino acids with long side-chains (LCNs) or one to five different neutral amino acids with short side-chains (SCNs). Solution 2, comprising the binary mixture, consisted of only a single stimulus, either a LCN, SCN, basic, or acidic amino acid. The increasing magnitude of the olfactory receptor responses to mixtures consisting of an increasing number of neutral amino acids indicated that multiple receptor site types with highly overlapping specificities exist to these compounds. For both binary mixtures and multimixtures composed of neutral and basic or neutral and acidic amino acids, the receptor responses were significantly enhanced compared with those mixtures consisting of an equal number of only neutral amino acids. These results demonstrate that receptor sites for the basic and acidic amino acids, respectively, are highly independent of those for the neutral amino acids, and suggest that a mechanism for synergism is the simultaneous activation of relatively independent receptor sites by the components in the mixture. In contrast, there was no evidence for the occurrence of mixture suppression.     

Electro-olfactogram and multiunit olfactory receptor responses to binary and trinary mixtures of amino acids in the channel catfish, Ictalurus punctatus

In vivo electrophysiological recordings from populations of olfactory receptor neurons in the channel catfish, Ictalurus punctatus, clearly showed that responses to binary and trinary mixtures of amino acids were predictable with knowledge obtained from previous cross-adaptation studies of the relative independence of the respective binding sites of the component stimuli. All component stimuli, from which equal aliquots were drawn to form the mixtures, were adjusted in concentration to provide for approximately equal response magnitudes. The magnitude of the response to a mixture whose component amino acids showed significant cross-reactivity was equivalent to the response to any single component used to form that mixture. A mixture whose component amino acids showed minimal cross-adaptation produced a significantly larger relative response than a mixture whose components exhibited considerable cross-reactivity. This larger response approached the sum of the responses to the individual component amino acids tested at the resulting concentrations in the mixture, even though olfactory receptor dose-response functions for amino acids in this species are characterized by extreme sensory compression (i.e., successive concentration increments produce progressively smaller physiological responses). Thus, the present study indicates that the response to sensory stimulation of olfactory receptor sites is more enhanced by the activation of different receptor site types than by stimulus interaction at a single site type.     

Receptor sites for amino acids in the facial taste system of the channel catfish

1. Receptor sites for different amino acids in the facial taste system of the channel catfish, Ictalurus punctatus, were determined from in vivo electrophysiological cross-adaptation experiments. 2. Relatively independent receptor sites were indicated for L-proline, D-proline, D-arginine, L-histidine and L-lysine, as well as those previously reported for L-alanine, L-arginine and D-alanine. 3. The functional isolation of two nerve twigs that were more responsive to D-alanine than to L-alanine or to other test stimuli provided further evidence for the existence of D-alanine sites that are independent from those to L-alanine. 4. Under all cross-adaptation regimes, the taste responses to the majority of test stimuli were reduced. Various possible mechanisms accounting for this generalized reduction in action potential activity during adaptation are discussed.     

Sensitivities of single nerve fibers in the hamster chorda tympani to mixtures of taste stimuli

Responses of three groups of neural fibers from the chorda tympani of the hamster to binary mixtures of taste stimuli applied to the tongue were analyzed. The groups displayed different sensitivities to six chemicals at concentrations that had approximately equal effects on the whole nerve. Sucrose-best fibers responded strongly only to sucrose and D-phenylalanine. NaCl-best and HCl-best fibers, responded to four electrolytes: equally to CaCl2 and nearly equally to HCl, but the former responded more to NaCl, and the latter responded more to NH4Cl. The groups of fibers dealt differently with binary mixtures. Sucrose- best fibers responded to a mixture of sucrose and D-phenylalanine as if one of the chemicals had been appropriately increased in concentration, but they responded to a mixture of either one and an electrolyte as if the concentration of sucrose or D-phenylalanine had been reduced. NaCl- best fibers responded to a mixture as if it were a "mixture" of two appropriate concentrations of one chemical, or somewhat less. But, responses of HCl-best fibers to mixtures were greater than that, approaching a sum of responses to components. These results explain effects on the whole nerve, suggest that the sensitivity of a mammalian taste receptor to one chemical can be affected by a second, which may or may not be a stimulus for that receptor, and suggest that some effects of taste mixtures in humans may be the result of peripheral processes.     

Overlapping taste and tactile maps of the oropharynx in the vagal lobe of the channel catfish, Ictalurus punctatus

Microelectrode mapping experiments indicate an ipsilateral representation of the oropharynx and a well-defined, bilateral input from the proximal portion of the maxillary barbels and snout region within the vagal lobe of channel catfish. The map of the oropharyngeal epithelium is distorted so that the gill arches are rotated through an angle of 90 degrees along the transverse plane, and the dorsally mapped region of the gill rakers is tilted posteriorly in the sagittal plane of the vagal lobe. Multiunit recording studies fail to provide definitive boundaries of adjacently mapped domains of oropharyngeal structures. Gustatory receptive fields of neurons in the vagal lobe correspond to their location on the topological map obtained by tactile stimulation of the oropharyngeal epithelium. A few single unit recordings indicate restricted receptive fields and different response patterns of taste, tactile, and proprioceptive neurons in the vagal lobe of catfish.     

Overlaping taste and tactile maps of the oropharynx in the vagal lobe of the channel catfish,Ictalurus punctatus

Microelectrode mapping experiments indicate an ipsilateral representation of the oropharynx and a well-defined, bilateral input from the proximal portion of the maxillary barbels and snout region within the vagal lobe of channel catfish. The map of the oropharyngeal epithelium is distorted so that the gill arches are rotated through an angle of 90° along the transverse plane, and the dorsally mapped region of the gill rakers is tilted posteriorly in the sagittal plane of the vagal lobe. Multiunit recording studies fail to provide definitive boundaries of adjacently mapped domains of oropharyngeal structures. Gustatory receptive fields of neurons in the vagal lobe correspond to their location on the topological map obtained by tactile stimulation of the oropharyngeal epithelium. A few single unit recordings indicate restricted receptive fields and different response patterns of taste, tactile, and proprioceptive neurons in the vagal lobe of catfish.     

Multiple excitatory receptor types on individual olfactory neurons: implications for coding of mixtures in the spiny lobster

The aim of our paper was to investigate whether single olfactory receptor neurons (ORNs) of the spiny lobster Panulirus argus functionally express more than one type of receptor, examine the consequences of this on coding of mixtures, and compare principles of odorant mixture coding by spiny lobsters with that by the channel catfish, which has been studied extensively using the same experimental and analytical procedures (Caprio et al. 1989; Kang and Caprio 1991). We examined responses of individual taurine-sensitive ORNs to binary mixtures of excitatory compounds, either competitive agonists (taurine, β-alanine, hypotaurine) or non-competitive agonists (taurine, l-glutamate, ammonium chloride, adenosine-5′-monophosphate). Responses to mixtures were compared to two indices: mixture discrimination index (MDI) and independent component index (ICI). Binary mixtures of competitive agonists had MDI values close to 1.0, as expected for competitors. Mixtures of non-competitive agonists had ICI values averaging 0.83, indicating the effects of the components are not independent. We conclude that individual olfactory cells of spiny lobsters can express more than one type of receptor mediating excitation, one of which typically has a much higher density or affinity, and that spiny lobster and catfish olfactory cells encode mixtures of two excitatory agonists using similar rules. Accepted: 20 December 1996     

Selective interactions of lectins with amino acid taste receptor sites in the channel catfish

Five lectins of varying carbohydrate specificities, Dolichosbiflorus (DBA), jacalin, Phaseolus vulgaris (PHA), Pisum sativum(PSA) and Ricinus communis (RCA I), were used to extend characterizationof the glycoprotein nature of taste plasma membranes and todifferentially affect the binding of two taste stimuli, L-alanineand L-arginine, to their respective taste receptor sites inthe cutaneous taste system of the channel catfish (Ictaluruspunctatus). The binding of the taste stimulus L-arginine toa partial membrane fraction (P_–) from taste epitheliumwas inhibited by 68 and 74% by preincubation in the presenceof the unconjugated lectins PHA and RCA I respectively. A correspondinglevel of inhibition of L-alanine binding was seen in the presenceof RCA I (76%); however, PHA had little effect upon L-alaninebinding. DBA appeared to selectively inhibit L-alanine but notL-arginine binding (60 versus 8% respectively) while jacalinmoderately inhibited the binding of both stimuli to fractionP2. PSA had little effect upon the binding of either L-alanineor L-arginine (4 and 5% inhibition respectively). Inhibitionof taste receptor binding by all lectins was time- and dose-dependent,and was fully abolished by incubation in the presence of theappropriate hapten sugar. The biotinylated lectins DBA, jacalin,PHA, RCA I and concanavalin A (Con A) were used to identifythe glycoprotein components of the chemosensory plasma membranesafter polyacrylamide gel electrophoresis. As previously shown,numerous protein components were labeled by Con A. In contrast,only a few minor protein components were labeled by PHA, DBAand RCA I. This differential labeling of the taste membranesand the differential inhibition of receptor binding by lectinssuggest that they may prove useful as tools in the isolationand purification of taste receptor proteins.     

Amino Acid-Activated Channels in the Catfish Taste System

Membrane vesicles derived from external taste epithelia of channel catfish (Ictalurus punctatus) were incorporated into lipid bilayers on the tips of patch pipettes. Consistent with previous experiments (Teeter, J. H., J. G. Brand, and T. Kumazawa. 1990. Biophys. J. 58:253–259), micromolar (0.5–200 μM) concentrations of l-arginine (l-Arg), a potent taste stimulus for catfish, activated a nonselective cation conductance in some bilayers, which was antagonized by d-Arg. Two classes of l-Arg-gated receptor/channels were observed in reconstituted taste epithelial membranes: one with a unitary conductance of 40–60 pS, and the other with a conductance of 75–100 pS. A separate class of nonselective cation channels, with a conductance of 50–65 pS, was activated by high concentrations of l-proline (l-Pro) (0.1–3 mM), which is the range necessary to elicit neural responses in catfish taste fibers. The l-Pro-activated channels were not affected by either l- or d-Arg, but were blocked by millimolar concentrations of d-Pro. Conversely, neither l- nor d-Pro altered the activity of either class of l-Arg-activated channels, which were blocked by micromolar concentrations of d-Arg. These results are consistent with biochemical, neurophysiological, and behavioral studies indicating that taste responses of channel catfish to l-Arg are mediated by high-affinity receptors that are part of or closely coupled to nonselective cation channels directly gated by low concentrations of l-Arg, while responses to l-Pro are mediated by distinct, low-affinity receptors also associated with nonselective cation channels.     

Branchial mechanoreceptor activity during spontaneous ventilation in channel catfish

Extracellular afferent neural activity was recorded in vivo from cranial nerve IX (glossopharyngeal) from mechanoreceptors in the first gill arch of anesthetized, spontaneously breathing channel catfish (Ictalurus punctatus). Single unit and paucifiber recordings show that both phasic and tonic receptors were active during normal ventilation. Phasic receptors were characterized as having a burst of activity during some phase of the ventilatory cycle. Most of these occurred during peak adduction or peak abduction. Phasic receptors were not active during spontaneous apnic periods. Tonic receptors were always active, even during apneas, firing frequency was modulated by breathing movements with peak activity occurring during adduction. Flow-sensitive mechanoreceptors were identified in anesthetized, paralyzed catfish. These receptors decreased activity when the ventilatory water flow was stopped. Hypercapnia (5% CO(2) in air) stimulated ventilatory rate and amplitude but had no effect on mechanoreceptor activity. The discharge characteristics of branchial mechanoreceptors indicate that they could be involved in the timing and coordination of ventilatory movements and maintenance of the 'gill curtain' to minimize ventilatory dead space. Unlike ventilatory mechanoreceptors in the air breathing organs of gar and lungs of lungfish and tetrapods, branchial mechanoreceptors were insensitive to hypercapnia.     

G-protein gamma subunit 1 is required for sugar reception in Drosophila

Though G-proteins have been implicated in the primary step of taste signal transduction, no direct demonstration has been done in insects. We show here that a G-protein gamma subunit, Ggamma1, is required for the signal transduction of sugar taste reception in Drosophila. The Ggamma1 gene is expressed mainly in one of the gustatory receptor neurons. Behavioral responses of the flies to sucrose were reduced by the targeted suppression of neural functions of Ggamma1-expressing cells using neural modulator genes such as the modified Shaker K+ channel (EKO), the tetanus toxin light chain or the shibire (shi(ts1)) gene. RNA interference targeting to the Ggamma1 gene reduced the amount of Ggamma1 mRNA and suppressed electrophysiological response of the sugar receptor neuron. We also demonstrated that responses to sugars were lowered in Ggamma1 null mutant, Ggamma1(N159). These results are consistent with the hypothesis that Ggamma1 participates in the signal transduction of sugar taste reception.     

Responses of the rat chorda tympani nerve to glutamate-sucrose mixtures

Monosodium glutamate (MSG) has a multifaceted, unusual taste to humans. Rats and other rodents also detect a complex taste to MSG. Responses of the chorda tympani nerve (CT) to glutamate applied to the front of the tongue were recorded in 13 anesthetized rats. Whole-nerve responses to 30 mM, 100 mM and 300 mM MSG mixed with 300 mM sucrose were recorded before and after adding 30 micro M amiloride to the rinse and stimulus solutions. Responses of CT single fibers were also recorded. Predictions from models of whole-nerve responses to binary mixtures were compared to the observed data. Results indicated that MSG-elicited CT responses have multiple sources, even in an amiloride-inhibited environment in rats. Those sources include responses of sucrose-sensitive CT neural units, which may provide the substrate for a sucrose-glutamate perceptual similarity, and responses of sucrose-insensitive CT neural units, which may respond synergistically to MSG-sucrose mixtures.     

A stimulus-activated conductance in isolated taste epithelial membranes.

Membrane vesicles isolated from the cutaneous taste epithelium of the catfish were incorporated into phospholipid bilayers on the tips of patch pipettes. Voltage-dependent conductances were observed in approximately 50% of the bilayers and single-channel currents having conductances from 8 to greater than 250 pS were recorded. In 40% of the bilayers displaying no voltage-dependent conductances, micromolar concentrations of L-arginine, a potent stimulus for one class of catfish amino acid taste receptors, activated a nonselective cation conductance. The L-arginine-gated conductance was concentration-dependent, showing half-maximal activation in response to approximately 15 microM L-arginine. L-Arginine-activated channels had unitary conductances of 40-50 pS and reversed between -6 and +18 mV with pseudointracellular solution in the pipette and Ringer in the bath. L-Alanine, a potent stimulus for the other major class of catfish amino acid taste receptors, did not alter bilayer conductance. D-Arginine, which is a relatively ineffective taste stimulus for catfish but a good cross-adapter of the L-arginine-induced neural response, had no effect on bilayer conductance at concentrations below 200 microM. However, increasing concentrations of D-arginine from 1 to 100 microM progressively suppressed the L-arginine-activated conductance, suggesting that D-arginine competed for the L-arginine receptor, but did not activate the associated cation channel. This interpretation is consonant with recent biochemical binding studies in this system. These results suggest that L-arginine taste receptor proteins in the catfish are part of or closely coupled to cation-selective channels which are opened by L-arginine binding.     

Expression of amiloride-sensitive epithelial sodium channels in mouse taste cells after chorda tympani nerve crush

Our previous electrophysiological study demonstrated that amiloride-sensitive (AS) and -insensitive (AI) components of NaCl responses recovered differentially after the mouse chorda tympani (CT) was crushed. AI responses reappeared earlier (at 3 weeks after the nerve crush) than did AS ones (at 4 weeks). This and other results suggested that two salt-responsive systems were differentially and independently reformed after nerve crush. To investigate the molecular mechanisms of formation of the salt responsive systems, we examined expression patterns of three subunits (alpha, beta and gamma) of the amiloride-sensitive epithelial Na(+) channel (ENaC) in mouse taste cells after CT nerve crush by using in situ hybridization (ISH) analysis. The results showed that all three ENaC subunits, as well as alpha-gustducin, a marker of differentiated taste cells, were expressed in a subset of taste bud cells from an early stage (1-2 weeks) after nerve crush, although these taste buds were smaller and fewer in number than for control mice. At 3 weeks, the mean number of each ENaC subunit and alpha-gustducin mRNA-positive cells per taste bud reached the control level. Also, the size of taste buds became similar to those of the control mice at this time. Our previous electrophysiological study demonstrated that at 2 weeks no significant response of the nerve to chemical stimuli was observed. Thus ENaC subunits appear to be expressed prior to the reappearance of AI and AS neural responses after CT nerve crush. These results support the view that differentiation of taste cells into AS or AI cells is initiated prior to synapse formation.     

Regional specificity of chlorhexidine effects on taste perception

Chlorhexidine (CHX) gluconate, a bitter bis-biguanide antiseptic, reduces the intensity of the salty taste of NaCl and bitter taste of quinine in humans. This study addresses regional specificity of CHX's effects on taste. Perceptual intensity and quality were measured for separate taste bud containing oral loci innervated either by afferent fibers of cranial nerve (CN) VII or CN IX. Measurements were obtained following three 1-min oral rinses with either 1.34 mM CHX or water, the control rinse. CHX rinse reduced the intensity of NaCl more at the tongue tip and palate than at posterior oral sites. Thus, fungiform and palatal salt-taste receptors may differ from salt-taste receptors of the foliate and circumvallate taste papillae. The intensity of quinine.HCl was reduced equally by CHX at all sites tested but was frequently tasteless on the less sensitive anterior sites, suggesting quinine receptor diversity. In rodents, a portion of NaCl-taste receptors in the receptive field of CN VII is sensitive to the epithelial Na+ channel blocker amiloride and a portion is amiloride insensitive; all CN IX receptors are amiloride insensitive. The current results are the first to suggest that there may also be distinct, regionally specific populations of NaCl-taste receptors in humans.     

Binary taste mixture interactions in prop non-tasters, medium-tasters and super-tasters

It is generally assumed that the mutual, but asymmetric, suppression of the components in binary taste mixtures is an invariant property of the human psychophysical response to such mixtures. However, taste intensities have been shown to vary as a function of individual differences in sensitivity, indexed by the perceived bitterness of 6-n-propylthiouracil (PROP). To determine if these variations in taste perception influence taste mixture interactions, groups of PROP super-, medium- and non-tasters assessed four binary taste mixtures: sweet-bitter [sucrose/quinine hydrochloride (QHCl)], sweet-sour (sucrose/citric acid), salty-bitter (NaCl/QHCl) and salty-sour (NaCl/citric acid). In each experiment, subjects received factorial combinations of four levels of each of two tastants and rated individual taste intensities and overall mixture intensity. For each taste quality, super-tasters typically gave higher ratings than either medium- or non-tasters, who tended not to differ. There were also group differences in the interactions of the mixtures' components. Super-tasters rated the overall intensity of the mixtures, most likely reflecting integration of the taste components, as greater than medium- and non-tasters, who again showed few differences. In sweet-bitter mixtures, non-tasters failed to show the suppression of sweetness intensity by the highest QHCl concentration that was evident in super- and medium-tasters. These data show that the perception of both tastes and binary taste mixture interactions varies as a function of PROP taster status, but that this may only be evident when three taster groups are clearly distinguished from one another.     

Cross-adapted sugar responses in the mouse taste cell

1. Intracellular recordings of mouse taste cell responses were made using a glass micro-electrode filled with Procion yellow dye solution. 2. Six sugars (sucrose, maltose, lactose, glucose, galactose and fructose) produced the depolarization responses. 3. Gustatory cross adaptation between sugars was determined. When the taste cell was pre-adapted with one of the six sugars, the other five sugars, cross adapted, produced depolarization, hyperpolarization or null responses. 4. From these observations, it is suggested that there are multiple sugar receptor sites on the receptor membrane of the mouse taste cell.     

Behavioral discrimination of binary mixtures and their components: effects of mixture interactions on coding of stimulus intensity and quality

There is mounting evidence that mixture interactions resultin a physiological response that is different from that predictedfrom observed responses to individual mixture components. Mixtureinteractions that act to alter the neural coding of mixtureintensity (intensity mixture interactions) or quality (patternmixture interactions) may ultimately lead to dramatic differencesbetween the perceived intensities and qualities of a mixtureand its components. These perceptions could be expressed andobserved at the behavioral level. Toward examining this question,we have tested the ability of the Florida spiny lobster (Panulirusargus) to behaviorally discriminate between three odorant compounds[adenosine 5'-monophosphate (AMP), L-glutamate (Glu), and taurine(Tau)] and their binary mixtures through the use of a differentialaversive associative conditioning paradigm. Six groups of lobsterswere used, each being conditioned to avoid one of the singlecompounds or binary mixtures. Behavioral expression of intensitymixture interactions was evident. Preconditioning response magnitudesto binary mixtures were either less than those to their components(e.g. AMP + Glu) or less than predicted from responses to theircomponents (e.g. AMP + Tau). Behavioral expression of patternmixture interactions was also observed. Relationships betweenthe quality of each binary mixture and the qualities of themixture's components were determined from the results of analysisof variance and multidimensional scaling analysis. Analysesincorporated observed responses to all stimuli and ‘predicted’responses to the binary mixtures. Lobsters easily discriminatedbetween the qualities of AMP, Glu and Tau. The quality of themixture of AMP + Glu was different from either component aswell as from the predicted value for this mixture. The mixtureof AMP + Tau was intermediate between both components and wassimilar to the predicted value. The mixture of Glu + Tau, whilemore similar to Glu than to Tau, was different from the predictedvalue, and there was some indication that the Glu was actingto suppress the response to Tau. Behavioral results for AMP+ Tau, which suggest no pattern mixture interactions betweenthese compounds, are in accordance with results of recentlyconducted binding assays which indicate independent receptorsfor these compounds (Olson et al., 1992). Results, especiallyfor AMP + Glu and Glu + Tau, are consistent with results ofour electrophysiological analysis of the effects of patternmixture interactions on coding of stimulus quality and intensityby olfactory receptor cells (Derby et al., 1991a,b). This providesfurther evidence for the effects of peripherally initiated mixtureinteractions on the coding and perception of the quality ofodorant mixtures. ¹Present address: Departments of Psychology and Biology, GeorgiaState University, University Plaza, Atlanta, Georgia 30303,USA     

Ligand binding specificity of a neutral L-amino acid olfactory receptor

1. The ligand binding specificity of the L-[3H]alanine binding site was investigated in isolated cilia preparations from the olfactory epithelium of channel catfish (Ictalurus punctatus) by competitive binding experiments. 2. Approximately 45 amino acids, derivatives and enantiomers were tested for the ability to compete with radiolabeled L-alanine for common binding sites. 3. Acidic and basic L-amino acids and imino acids did not compete as effectively as L-alanine for the receptor, while long-chain neutral ligands were only partially effective inhibitors of L-alanine binding. 4. D-Alanine and L-alanine derivatives with substituted alpha-amino or carboxyl groups exhibited decreased ability to compete for the receptor, paralleling their lower neurophysiological potency. 5. In combination, the ligand binding results were consistent with previous electrophysiological data in catfish, and suggest the presence of an olfactory receptor site that selectively recognizes short-chain neutral amino acids.