Amiloride is an Ineffective Conditioned Stimulus in Taste Aversion Learning

The present study demonstrated that 100 µM amiloride servesas an ineffective conditioned taste stimulus in a taste aversionparadigm. Even if amiloride has a detectable taste, it's unlikelythat its behavioral effects in salt mixture experiments aredue to its inherent taste quality. Chem. Senses 20: 559–563,1995.     

A Multidrug ABC Transporter with a Taste for Salt

Background

LmrA is a multidrug ATP-binding cassette (ABC) transporter from Lactococcus lactis with no known physiological substrate, which can transport a wide range of chemotherapeutic agents and toxins from the cell. The protein can functionally replace the human homologue ABCB1 (also termed multidrug resistance P-glycoprotein MDR1) in lung fibroblast cells. Even though LmrA mediates ATP-dependent transport, it can use the proton-motive force to transport substrates, such as ethidium bromide, across the membrane by a reversible, H⁺-dependent, secondary-active transport reaction. The mechanism and physiological context of this reaction are not known.

Methodology/Principal Findings

We examined ion transport by LmrA in electrophysiological experiments and in transport studies using radioactive ions and fluorescent ion-selective probes. Here we show that LmrA itself can transport NaCl by a similar secondary-active mechanism as observed for ethidium bromide, by mediating apparent H⁺-Na⁺-Cl⁻ symport. Remarkably, LmrA activity significantly enhances survival of high-salt adapted lactococcal cells during ionic downshift.

Conclusions/Significance

The observations on H⁺-Na⁺-Cl⁻ co-transport substantiate earlier suggestions of H⁺-coupled transport by LmrA, and indicate a novel link between the activity of LmrA and salt stress. Our findings demonstrate the relevance of investigations into the bioenergetics of substrate translocation by ABC transporters for our understanding of fundamental mechanisms in this superfamily. This study represents the first use of electrophysiological techniques to analyze substrate transport by a purified multidrug transporter.     

A Novel Psychophysical Procedure for Bitter Taste Assessment in Rats

A persistent problem with attempts to examine bitter taste mechanismshas been the lack of adequate behavioral methodology providingdata which parallels that obtained from physiological investigations.We developed a brief contact procedure to assess the abilityof rats to detect the presence of a weak bitter compound dissolvedin a strong sucrose solution. Male Fischer 344 rats were trainedto drink immediately to multiple 10-s presentations of acetaminophen(2, 8, 32, 128 mM), chlorpheniramine maleate (1, 3, 9, 27 mM)L-tryptophan (13.5, 27, 54, 108 mM), pseudoephedrine hydrochloride(1, 4, 16, 64 mM) and quinine hydrochloride (0.008, 0.04, 0.2,1.0 mM) dissolved in 0.8 M sucrose. The number of licks to sucroseand water were also measured. A microcomputer controlled stimuluspresentations and measured the animal's licks of each solutionduring each 10-s presentation. The responses to the bitter +sucrose mixture were significantly decreased at most concentrationswith increasing levels of the bitter component. This was truefor all five bitter-tasting compounds, but over different concentrationranges relatively unique to each compound. The present studyis the first to characterize the sensory effects of acetaminophen,pseudoephedrine, and chlorpheniramine maleate, all purportedto taste bitter to humans. These results demonstrate rats' acuteability to discriminate by taste not only the presence but theconcentration of a dilute bitter compound dissolved in a strongsucrose solution. Chem. Senses 20: 305–312, 1995.     

Taste changes in vitamin A deficiency

Taste preferences were studied in two groups of rats depleted of vitamin A by dietary restriction. One group received sufficient vitamin A acid supplement to maintain normal growth. The other group was repleted with vitamin A alcohol after the classical deficiency symptoms had appeared; this group gradually lost normal preferences for NaCl and aversion to quinine solutions during depletion. Vitamin A alcohol repletion tended to restore taste preferences to normal. In contrast, the group receiving vitamin A acid showed normal taste preferences throughout the depletion period. When the vitamin A acid supplement was removed taste preferences became abnormal and returned to normal when vitamin A acid was restored. Peripheral gustatory neural activity of depleted rats without any form of vitamin A was less than normal both at rest and when the tongue was stimulated with NaCl solutions. Histological examination showed keratin infiltrating the pores of the taste buds. Accessory glandular tissues were atrophied and debris filled the trenches of the papillae. It is concluded that vitamin A acid can provide the vitamin A required for normal taste, as contrasted with its inability to maintain visual function. It is suggested that the effect of vitamin A is exerted at the receptor level, as a result of its role in the biosynthesis of mucopolysaccharides, which have been recently identified in the pore area of taste buds, as well as being present in the various secretions of the oral cavity.     

A High Throughput In Vivo Assay for Taste Quality and Palatability

Taste quality and palatability are two of the most important properties measured in the evaluation of taste stimuli. Human panels can report both aspects, but are of limited experimental flexibility and throughput capacity. Relatively efficient animal models for taste evaluation have been developed, but each of them is designed to measure either taste quality or palatability as independent experimental endpoints. We present here a new apparatus and method for high throughput quantification of both taste quality and palatability using rats in an operant taste discrimination paradigm. Cohorts of four rats were trained in a modified operant chamber to sample taste stimuli by licking solutions from a 96-well plate that moved in a randomized pattern beneath the chamber floor. As a rat’s tongue entered the well it disrupted a laser beam projecting across the top of the 96-well plate, consequently producing two retractable levers that operated a pellet dispenser. The taste of sucrose was associated with food reinforcement by presses on a sucrose-designated lever, whereas the taste of water and other basic tastes were associated with the alternative lever. Each disruption of the laser was counted as a lick. Using this procedure, rats were trained to discriminate 100 mM sucrose from water, quinine, citric acid, and NaCl with 90-100% accuracy. Palatability was determined by the number of licks per trial and, due to intermediate rates of licking for water, was quantifiable along the entire spectrum of appetitiveness to aversiveness. All 96 samples were evaluated within 90 minute test sessions with no evidence of desensitization or fatigue. The technology is capable of generating multiple concentration–response functions within a single session, is suitable for in vivo primary screening of tastant libraries, and potentially can be used to evaluate stimuli for any taste system.     

A Physiologic Role for Serotonergic Transmission in Adult Rat Taste Buds

Of the multiple neurotransmitters and neuropeptides expressed in the mammalian taste bud, serotonin remains both the most studied and least understood. Serotonin is expressed in a subset of taste receptor cells that form synapses with afferent nerve fibers (type III cells) and was once thought to be essential to neurotransmission (now understood as purinergic). However, the discovery of the 5-HT_1A serotonin receptor in a subset of taste receptor cells paracrine to type III cell suggested a role in cell-to-cell communication during the processing of taste information. Functional data describing this role are lacking. Using anatomical and neurophysiological techniques, this study proposes a modulatory role for serotonin during the processing of taste information. Double labeling immunocytochemical and single cell RT-PCR technique experiments documented that 5-HT_1A-expressing cells co-expressed markers for type II cells, cells which express T1R or T2R receptors and release ATP. These cells did not co-express type III cells markers. Neurophysiological recordings from the chorda tympani nerve, which innervates anterior taste buds, were performed prior to and during intravenous injection of a 5-HT_1A receptor antagonist. These experiments revealed that serotonin facilitates processing of taste information for tastants representing sweet, sour, salty, and bitter taste qualities. On the other hand, injection of ondansetron, a 5-HT₃ receptor antagonist, was without effect. Collectively, these data support the hypothesis that serotonin is a crucial element in a finely-tuned feedback loop involving the 5-HT_1A receptor, ATP, and purinoceptors. It is hypothesized that serotonin facilitates gustatory signals by regulating the release of ATP through ATP-release channels possibly through phosphatidylinositol 4,5-bisphosphate resynthesis. By doing so, 5-HT_1A activation prevents desensitization of post-synaptic purinergic receptors expressed on afferent nerve fibers and enhances the afferent signal. Serotonin may thus play a major modulatory role within peripheral taste in shaping the afferent taste signals prior to their transmission across gustatory nerves.     

Taste recognition: food for thought

The ability to identify food that is nutrient-rich and avoid toxic substances is essential for an animal's survival. Although olfaction and vision contribute to food detection, the gustatory system acts as a final checkpoint control for food acceptance or rejection behavior. Recent studies with model organisms such as mice and Drosophila have identified candidate taste receptors and examined the logic of taste coding in the periphery. Despite differences in terms of gustatory anatomy and taste-receptor families, these gustatory systems share a basic organization that is different from other sensory systems. This review will summarize our current understanding of taste recognition in mammals and Drosophila, highlighting similarities and raising several as yet unanswered questions.     

味觉受体第一家族与味觉识别

哺乳动物味觉受体第一家族(taste receptor family 1 member,T1R)的发现提供了甜味与鲜味(氨基酸味)味觉识别与味觉概念一个重要的新视野。T1R包括T1R1、T1R2、T1R3三个成员。这些受体属于G蛋白偶联受体家族第3亚型,其中T1R2 T1R3以异二聚体形式共表达并参与甜味识别,而T1R1 T1R3也以异二聚体形式共表达并参与鲜味(氨基酸味)识别。对T1R的系列研究证明了味细胞对甜味和鲜味(氨基酸味)的选择性识别及其外周味觉编码的逻辑性。     

A Drosophila Gustatory Receptor Essential for Aversive Taste and Inhibiting Male-to-Male Courtship

Contact chemosensation is required for several behaviors that promote insect survival. These include evasive behaviors such as suppression of feeding on repellent compounds, known as antifeedants, and inhibition of male-to-male courtship. However, the gustatory receptors (GRs) required for responding to nonvolatile avoidance chemicals are largely unknown. Exceptions include Drosophila GR66a and GR93a, which are required to prevent ingestion of caffeine [1] and [2], and GR32a, which is necessary for inhibiting male-to-male courtship [3]. However, GR32a is dispensable for normal taste. Thus, distinct GRs may function in sensing avoidance pheromones and antifeedants. Here, we describe the requirements for GR33a, which is expressed widely in gustatory receptor neurons (GRNs) that respond to aversive chemicals. Gr33a mutant flies were impaired in avoiding all nonvolatile repellents tested, ranging from quinine to denatonium, lobeline, and caffeine. Gr33a mutant males also displayed increased male-to-male courtship, implying that it functioned in the detection of a repulsive male pheromone. In contrast to the broadly required olfactory receptor (OR) OR83b, which is essential for trafficking other ORs [4], GR66a and GR93a are localized normally in Gr33a mutant GRNs. Thus, rather than regulating GR trafficking, GR33a may be a coreceptor required for sensing all nonvolatile repulsive chemicals, including tastants and pheromones.     

A Comparison of Collection Techniques for Gene Expression Analysis of Human Oral Taste Tissue

Variability in human taste perception is associated with both genetic and environmental factors. The influence of taste receptor expression on this variability is unknown, in part, due to the difficulty in obtaining human oral tissue that enables quantitative expression measures of taste genes. In a comparison of six current techniques (Oragene RNeasy Kit, Isohelix swab, Livibrush cytobrush, tongue saliva, cheek saliva collection, and fungiform papillae biopsy), we identify the fungiform papillae biopsy is the optimal sampling technique to analyse human taste gene expression. The fungiform papillae biopsy resulted in the highest RNA integrity, enabling amplification of all the assessed taste receptor genes (TAS1R1, TAS1R2, TAS1R3, SCNN1A and CD36) and taste tissue marker genes (NCAM1, GNAT3 and PLCβ2). Furthermore, quantitative expression was observed in a subset of taste genes assessed from the saliva collection techniques (cheek saliva, tongue saliva and Oragene RNA kit). These saliva collection techniques may be useful as a non-invasive alternative sampling technique to the fungiform papillae biopsy. Identification of the fungiform papillae biopsy as the optimal collection method will facilitate further research into understanding the effect of gene expression on variability in human taste perception.     

Multiple Human Taste Receptor Sites: A Molecular Modeling Approach

Numerous experimental data on the human peripheral taste systemsuggest the existence of multiple low-affinity and low-specificityreceptor sites which are responsible for the detection and thecomplete discrimination of a very large number of organic molecules.According to this hypothesis, a given molecule interacts withnumerous taste receptors and vice versa. Statistical analysisof taste intensities estimated by 58 human subjects for variousmolecules enables the calculation of taste intermolecular distances.For the present modeling study, we hypothesized that a shorttaste distance (i.e. taste similarity) between two distinctmolecules indicates that they bind with similar distributionsof affinities to the taste receptors, and hence display similarbinding motifs. In order to find common molecular binding motifsamong 14 selected organic tastants, hydrogen-bonding and hydrophobicinteraction properties were mapped onto their molecular surfaces.The 14 surfaces were then cut in 240 fragments, most of whichwere made up of 2–4 potentially interacting zones. A correspondenceindex was defined to measure the analogy between two optimallysuperimposed fragments. The 75 most representative fragmentswere all matched pairwise. Twelve distinct clusters of fragmentswere isolated from the 2775 calculated comparisons. These 12fragment types were used to calculate structural similaritydistances. We then performed a combinatorial analysis to identifywhich fragment combination best reconciled structural and tastedistances. We finally identified an optimal subset of sevenfragment types out of the 12, which significantly and best accountedfor the 91 pairwise taste distances between all 14 modeled tastants.These seven validated fragment types are therefore presentedas good candidates to be recognized by the same number of distincttaste receptor sites. Potential applications of these identifiedbinding motifs to tastant design are suggested. Chem. Senses21: 425–445, 1996.