Chromosaponin I stimulates the sugar taste receptor cells of the blowfly, Phormia regina

Chromosaponin I (CSI), a gamma-pyronyl-triterpenoid saponin isolated from pea and other leguminous plants, stimulates the growth of roots in a variety of plants. In the present work, we introduce CSI as a sugar taste substance for the blowfly, Phormia regina. The blowfly has taste chemosensilla on the labellum. The sensory receptor cells in the chemosensillum are highly specialized for the tastes of sugar, salt and water, respectively. Application of CSI induced the feeding response of blowflies including full proboscis extension. CSI also induced impulses of the sugar taste receptor cell in the LL-type sensillum. The optimum concentration of CSI in these responses was 0.1 mM which is much lower than that of sucrose. Based on the comparison of dose-response relationships, CSI is 100 times more effective than sucrose in stimulating the sugar taste receptor cells. CSI-induced impulses appeared after a significant latency compared with sucrose. As far as we know, this is the first report describing that a natural saponin induces sugar responses in insects. CSI is a unique saponin because of its bifunctional property in plants and insects.     

Chemosensory control of pollen ingestion in the hoverfly Eristalis tenax by labellar taste hairs

The labellar gustatory system of the dronefly Eristalis tenax L. (Syrphidae; Diptera) that enables the fly to discriminate between pollen and nectar is investigated, and the triggering of pollen ingestion is examined. In behavioural preference tests, exhaustively extracted pollen of the sunflower Helianthus annuus is consumed in smaller amounts than untreated pollen, indicating that water-soluble substances are important for acceptance. Dry pollen is preferred over moist pollen in which the grains stick together, suggesting that mechanical properties of the pollen also play a role in its sensory assessment. Electrophysiological studies of the labellar taste hairs reveal that aqueous extracts of pollen (2% w/v) stimulate the salt receptor cell, but not the sugar receptor cell. The response of the water receptor cell remains the same as to pure water (or standard electrolyte, 10 mmol · l⁻¹ KCl). Of the 20 amino acids tested, the salt cell is sensitive only to proline in a submillimolar range. Behavioural experiments support the electrophysiological findings. When KCl is applied at concentrations eliciting salt-cell spike frequencies equal to those produced by pollen extract (which is often accepted), the water receptor cell is inhibited and a pronounced rejection behaviour occurs. This rejection of concentrated salt solution in Eristalis is therefore mainly mediated by the inhibition of the water cell. Accepted: 27 November 1999     

Water channel does not limit evaporation of water from plant cells

Evaporation of water from the cell surface of the internode ofChara corallina was not affected by HgCl₂ which is known to inhibit water channels. This makes a sharp contrast to the fact that most of osmotically driven water transport is inhibited by HgCl₂. Also in radish hypocotyls whose epidermis had been peeled off, evaporation of water was not inhibited by HgCl₂, while osmotic water transport was significantly inhibited. The cell wall tube was prepared by squeezing out the content of theChara internode. The rate of evaporation from the cell wall tube filled with 150 mM KCl was almost equal to that from the living cell. The apparent hydraulic conductivity of the cell calculated from evaporation rate was found to be 1–2×10⁻³ pm s⁻¹ Pa⁻¹ which is about 1/1000 times the hydraulic conductivity of the plasma membrane (L_p) and 1/40 times the L_p under maximal inhibition with HgCl₂. It is concluded that under the relative humidity of 53–70% the rate of evaporation of water from the cell surface is limited by the rate of evaporation from the cell wall which is so low that the loss of water can be supplemented without delay from the cell interior across the plasma membrane even when water channels are completely closed.     

Multiple mode of action of the feeding deterrent,toosendanin, on the sense of taste in Pieris brassicae larvae

Toosendanin, a tetranortriterpenoid isolated from the bark of Melia toosendan, is a feeding deterrent for larvae of Pieris brassicae. By using electrophysiological techniques, it was found that toosendanin stimulates a deterrent receptor cell located in the medial maxillary sensillum styloconicum. Toosendanin also inhibits responses of both the sugar and glucosinolate receptor cell, which are localized in the lateral sensillum styloconicum. The degree of inhibition of the sugar receptor increases with increasing sucrose concentration. The glucosinolate receptor cell shows a reversed reaction: inhibition by toosendanin decreases with increasing sinigrin concentration. Inhibitory effects occur at a toosendanin concentration as low as 10^–9 M and are dose dependent. The taste neurons that respond to amino acids or deterrents in the lateral sensillum, however, are not affected by toosendanin. It is concluded that the sensory code underlying feeding behaviour is modulated by toosendanin via several different peripheral sensory mechanisms.     

Biochemical and physiological evidence that calmodulin is involved in the taste response of the sugar receptor cells of the blowfly, Phormia regina

The gustatory system is essential for almost all animals. However, the signal transduction mechanisms have not yet been fully elucidated. We isolated labellar chemosensilla from blowfly, Phormia regina, and purified calcium binding proteins from the water soluble fraction. The most abundant calcium-binding protein was calmodulin. To investigate the role of calmodulin in taste transduction, electrophysiological responses were recorded with the calmodulin inhibitor, W-7. When we stimulated the labellar chemosensillum with sucrose plus W-7, a dose-dependent decrease of impulse frequency was observed when the concentration was <50 microM. In addition, when W-7 at 50 microM or higher concentration was added, an initial short-term impulse generation from the sugar receptor cell was observed, but this was followed by a silent period. When the sensillum was stimulated with W-7 plus a membrane-permeable cGMP analog, dibtyryl-cGMP or 8-bromo-cGMP, impulses of the sugar receptor cell were induced but the frequency was decreased. By the sidewall-recording method, we observed that the receptor potential induced by sucrose stimulation was decreased by W-7 in the sugar receptor cell, and corresponded with a disappearance of impulses. These data strongly suggest that the cGMP-gated channel generating receptor potential in the sugar receptor cell requires calmodulin for its gating.     

A physico-chemical theory of sweet and bitter taste excitation based on the properties of the plasma membrane

Summary This paper is concerned with physical and chemical changes occurring in the taste buds due to the presence of sapid substances, and not with the nervous mechanism transmitting impulses to the brain. From this standpoint taste phenomena are closely allied with general cell physiology or pharmacology. It has been shown that the great majority of anesthetic or toxic substances have a bitter taste and it is considered that the same structural changes occur in the cell membranes in taste buds as in other cells of the body when such substances are present. From consideration of a large amount of experimental data on the taste of organic compounds it is shown that thesweet and bitter substances are chemically very closely related and there is no line of demarcation between them. In many homologous series there is a continuous (rather than discontinuous) transition from sweet to bitter. Sweet substances having a bitter after-taste are also common.It has been pointed out that it is a general property of anesthetics to be stimulants (i. e. to accelerate cell activities)when in low concentrations. The continuous transition from stimulant to narcotic action is correlated with the sweet-bitter transition. FollowingClowes, Lillie and others the cell membrane is looked upon as a balanced emulsion partly of the water in oil type and partly of the reverse type.The phenomena cited above have been explained in terms of adsorption and surface tension action of substances on this emulsion system and the consequent changes in cell membrane permeability due to changes in the phase ratio of the emulsion types.     

Triterpenoid saponins stimulate the sugar taste receptor cell through a G protein-mediated mechanism in the blowfly,Phormia regina

The blowfly has taste chemosensilla on the labellum. The sensory receptor cells in the chemosensillum are highly specialized for the tastes of sugar, salt and water, respectively. Previously we introduced chromosaponin I (CSI) and glycyrrhizin (GL), as sweet substances for the blowfly, Phormia regina. Application of these triterpenoid saponins induced feeding responses as well as impulses of the sugar taste receptor cell in the LL-type sensillum at a much lower concentration than that of sucrose. In the present paper, we show the involvement of G protein-mediated cascade in the CSI- and GL-responses as well as in sugar responses. CSI activates the sugar signal transduction cascade after penetrating through the membrane. On the other hand, GL exerts dual effects to stimulate the sugar signal transduction possibly by activating it inside the cell and also by interacting with the pyranose sugar receptor site. A non hydrolyzable G protein inhibitor guanosine 5′-O-(2-thiodiphosphate), GDPβS, markedly decreased the responses of the sugar receptor cell to the two triterpenoid saponins as well as the response to sucrose and fructose. These results suggest that CSI and GL are direct activators of G protein.     

Physicochemical studies of taste reception. III. Interpretation of the water response in taste reception

The model membrane composed of a Millipore filter paper and the total lipids from bovine tongue epithelium or phosphatidylcholine from egg yolk simulated well the water response of a living taste cell. The water response observed with the model membrane adapted to various salt solutions was interpreted in terms of changes in electric potential at the membrane-solution interface, i.e. the water response was attributed to the e.m.f. change produced by diffusion of the electrolytes dissolved in (or adsorbed on) the membrane surface into the bulk solution.The water response of the frog tongue was also investigated by measuring the neural response of the glossopharyngeal nerve. The results obtained were consistent with the mechanism proposed in the present paper. The response of the frog to Ca²⁺ was examined under the condition where the water response was suppressed, and it was concluded that the water response of the frog is different from the response to Ca²⁺.     

Physicochemical studies of taste reception. V. Suppressive effect of salts on sugar response of the frog

The model membrane composed of a Millipore filter paper and the total lipids from bovine tongue epithelium or phosphatidylcholine from egg yolk simulated well the water response of a living taste cell. The water response observed with the model membrane adapted to various salt solutions was interpreted in terms of changes in electric potential at the membrane-solution interface, i.e. the water response was attributed to the e.m.f. change produced by diffusion of the electrolytes dissolved in (or adsorbed on) the membrane surface into the bulk solution.The water response of the frog tongue was also investigated by measuring the neural response of the glossopharyngeal nerve. The results obtained were consistent with the mechanism proposed in the present paper. The response of the frog to Ca²⁺ was examined under the condition where the water response was suppressed, and it was concluded that the water response of the frog is different from the response to Ca²⁺.     

Receptor current fluctuation analysis in the labellar sugar receptor of the fleshfly

Fluctuations in the receptor current of the labellar sugar receptor of the fleshfly were analyzed. The receptor current was recorded extracellularly as a drop in potential between the tip and the base of the taste sensillum. After treatment with tetrodotoxin, the taste cells completely lost their impulses but retained their receptor currents, thus facilitating analysis of the receptor current without disturbance by impulses. The current fluctuation increased markedly when the sensillum was stimulated with effective sugars: maltose, sucrose, and fructose. The fluctuation increased in parallel with development of the receptor current, which indicates that it occurs as soon as the sugar reaches the apex of the sensory process. Analysis of fluctuations by computation of autocorrelation functions (ACFs) or power spectra (PS) revealed that: (a) the variance (mean square) of fluctuation vs. sugar concentration curve reached a maximum, in contrast to the monotonic increase shown by the receptor current; (b) the ACF was approximated by an exponential term, and its time constant differed according to the sugars used and their concentrations. The time constants for fructose and maltose decreased with increases in sugar concentration. At the concentrations of sugars evoking the same magnitude of receptor current, the time constant for fructose was the largest and that for maltose was the smallest. It was strongly suggested that transduction ion channels are present at the tip region of the sensory process of the sugar receptor cell and are operated directly by sugars.     

Determination of the taste threshold of copper in water

Copper effects on human health represent a relevant issue in modern nutrition. One of the difficulties in assessing the early, acute effects of copper ingested via drinking water is that the taste of copper may influence the response and the capacity to taste copper in different waters is unknown. The purpose of the study was to determine the taste threshold of copper in different types of water, using soluble and insoluble salts (copper sulfate and copper chloride). Copper-containing solutions (range 1.0-8.0 mg/l Cu) were prepared in tap water, distilled deionized water and uncarbonated mineral water. Sixty-one healthy volunteers (17-50 years of age), with no previous training for sensory evaluation, participated in the study. A modified triangle test was used to define the taste threshold value. The threshold was defined as the lowest copper concentration detected by 50% of the subjects assessed. To evaluate the olfactory input in the threshold value obtained, 15 of 61 subjects underwent a second set of triangle tests with the nose open and clamped, using distilled water with copper sulfate at a concentration corresponding to the individual's threshold. The taste threshold in tap water was 2.6 mg/l Cu for both copper sulfate and copper chloride. The corresponding values for distilled deionized water were 2.4 and 2.5 mg/l Cu for copper sulfate and copper chloride, respectively. In uncarbonated mineral water the threshold values were slightly higher, 3.5 and 3.8 mg/l Cu for copper sulfate and for copper chloride, respectively, which are significantly higher than those observed in tap and distilled waters (P < 0.01, Kruskal-Wallis test). The taste threshold did not change significantly when the nose was clamped. In conclusion, the median values for copper taste threshold were low, ranging between 2.4 and 3.8 mg/l Cu, depending on the type of water.     

N-substituted maleimide inactivation of the response to taste cell stimulation

N-Ethylmaleimide (NEM) irreversibly inactivates the response of gustatory cells to stimulation by NaCl, sucrose and hydrogen ions. The rate of inactivation can be measured by monitoring the decay of NaCl-stimulated summated electrophysiological activity at the chorda tympani nerve in the presence of NEM. The observed pseudo first-order rate constants are linear with NEM concentration, and the second-order rate constant is 0.38 M^?1 sec^?1. Other N-substituted maleimides, such as N-methylmaleimide and N-butylmaleimide, which have ether:water partition coefficients similar to NEM, inactivate the NaCl-stimulated response at rates comparable to NEM. However, the hydrophobic derivative, 4-(N-maleimido)phenyltrimethylammonium has a significantly lower ether:water partition coefficient and is essentially ineffective as an inactivator of the NaCl response. These results, together with the observation that the inactivation rate is independent of pH between 4.5 and 7.0, indicate the inactivation site is either intracellular or buried within the cell membrane at a locus inaccessible to most extracellular fluids. The rate of inactivation of the sucrose and HCl responses were measured indirectly and found to be comparable to the NaCl-stimulated inactivation rate, indicating the inhibited event is common to the transduction of the response for all of the stimuli examined. Possible sites of inactivation by N-Substituted maleimides are considered in the context of the results. This kinetic approach should have application in searching for and characterizing receptor-specific as well as other classes of taste cell inhibitors.     

The effect of cell turgor on sugar uptake in strawberry fruit cortex tissue

A reduction in cell turgor has been shown to stimulate sugar uptake in several plant sink tissues and it may regulate the import of assimilate into the sink apoplast, as well as maintain cell turgor. To determine whether cell turgor influences sugar uptake by strawberry (Fragaria x ananassa Duch. cv. Brighton) fruit cortex tissue, disks were cut from greenhouse-grown primary fruit at the green-white stage of development and placed in buffered incubation solutions containing either mannitol or ethylene glycol as an osmoticum. Cell turgor of fruit disks was calculated from the difference between the water potential of bathing solution and tissue solute potential after incubation at various osmolarities. Cell turgor increased when tissue disks were placed into mannitol incubation solutions more dilute than the water potential of fresh tissue (about 415 mOsmol kg^?1). The rate of uptake of [¹⁴C]-sucrose or [¹⁴C]-glucose decreased as osmolarity of the incubation solution increased, i.e. as cell turgor declined. Cell turgor and the rate of [¹⁴C]-sucrose uptake were unaffected when rapidly permeating ethylene glycol was used as an osmoticum. A decrease in cell turgor reduced both the V_max of the saturable (carrier mediated) kinetic component of sucrose uptake, and the slope of the linear (diffusional) component. The sulfhydryl binding reagent p-chloromercuibenzenesulfonic acid, an inhibitor of the plasma membrane sucrose carrier, strongly inhibited only the saturable component of sucrose uptake. Increased uptake of the nonmetabolizable sugar, O-methyl-glucose, at high turgor was similar to that of glucose, indicating that carrier activity was influenced by cell turgor, not cell metabolism. Turgor did not influence efflux of [¹⁴C]-sucrose from disks and had no effect on cell viability. Strawberry fruit cells do not possess a sugar uptake system that is stimulated by a reduction in turgor.     

Inhibition in the eye of Limulus

In the compound lateral eye of Limulus each ommatidium functions as a single receptor unit in the discharge of impulses in the optic nerve. Impulses originate in the eccentric cell of each ommatidium and are conducted in its axon, which runs without interruption through an extensive plexus of nerve fibers to become a fiber of the optic nerve. The plexus makes interconnections among the ommatidia, but its exact organization is not understood. The ability of an ommatidium to discharge impulses in the axon of its eccentric cell is reduced by illumination of other ommatidia in its neighborhood: the threshold to light is raised, the number of impulses discharged in response to a suprathreshold flash of light is diminished, and the frequency with which impulses are discharged during steady illumination is decreased. Also, the activity that can be elicited under certain conditions when an ommatidium is in darkness can be inhibited similarly. There is no evidence for the spread of excitatory influences in the eye of Limulus. The inhibitory influence exerted upon an ommatidium that is discharging impulses at a steady rate begins, shortly after the onset of the illumination on neighboring ommatidia, with a sudden deep minimum in the frequency of discharge. After partial recovery, the frequency is maintained at a depressed level until the illumination on the neighboring receptors is turned off, following which there is prompt, though not instantaneous recovery to the original frequency. The inhibition is exerted directly upon the sensitive structure within the ommatidium: it has been observed when the impulses were recorded by a microelectrode thrust into an ommatidium, as well as when they were recorded more proximally in single fibers dissected from the optic nerve. Receptor units of the eye often inhibit one another mutually. This has been observed by recording the activity of two optic nerve fibers simultaneously. The mediation of the inhibitory influence appears to depend upon the integrity of nervous interconnections in the plexus: cutting the lateral connections to an ommatidium abolishes the inhibition exerted upon it. The nature of the influence that is mediated by the plexus and the mechanism whereby it exerts its inhibitory action on the receptor units are not known. The depression of the frequency of the discharge of nerve impulses from an ommatidium increases approximately linearly with the logarithm of the intensity of illumination on receptors in its vicinity. Inhibition of the discharge from an ommatidium is greater the larger the area of the eye illuminated in its vicinity. However, equal increments of area become less effective as the total area is increased. The response of an ommatidium is most effectively inhibited by the illumination of ommatidia that are close to it; the effectiveness diminishes with increasing distance, but may extend for several millimeters. Illumination of a fixed region of the eye at constant intensity produces a depression of the frequency of discharge of impulses from a nearby ommatidium that is approximately constant, irrespective of the level of excitation of the ommatidium. The inhibitory interaction in the eye of Limulus is an integrative process that is important in determining the patterns of nervous activity in the visual system. It is analogous to the inhibitory component of the interaction that takes place in the vertebrate retina. Inhibitory interaction results in the exaggeration of differences in sensory activity from different regions of the eye illuminated at different intensities, thus enhancing visual contrast.     

The reversible effect of colchicine on the taste bud cells of the central circumvallate papilla in the rat

Summary It is believed that differentiation and maintenance of taste buds in vertebrates is dependent on the trophic function of their sensory nerve supply. In the present work colchicine was injected into the circumvallate papilla of the rat. This produced a reversible blockade of neuroplasmic transport and disappearance of taste buds. Colchicine inhibited the further differentiation of bud cells, but apparently did not change the life cycle of the cells present already at the time of injection. It is speculated that the neurotrophic factors in this particular cell system are effective to induce cell differentiation only.This work was supported by CAIT Grant No 1776     

Taste responses to divalent cations in the frog glossopharyngeal nerve: competitive inhibition of the Mg2+ response by Ca2+

In the frog glossopharyngeal nerve, single water fibers respondto low CaCl₂ (1–2 mM) and relatively high MgCl₂ (100 mM).In the present study, it was found that stimulation by a mixtureof low CaCl₂ and relatively high MgCl₂ led to a small response.This suggests that the Ca⁺ response is inhibited by the presenceof Mg²⁺ and the Mg²⁺ response is inhibited by the presence ofCa²⁺. Hence, it is suggested that there are different receptorsites for divalent cations in single water fibers of the frogglossopharyngeal nerve, a calcium receptor site (X_Ca) responsiblefor the Ca²⁺ response and a magnesium receptor site (X_Mg) responsiblefor the Mg²⁺ response. It has been reported that Mg²⁺ inhibitsthe Ca²⁺ response by competing with Ca²⁺ for X_Ca (Kitada andShimada, 1980). In the present study, the inhibition of theMg²⁺ response by Ca²⁺ was examined quantitatively under theassumption that the magnitude of the neural response is proportionalto the amount of MgX_Mg complex minus a constant (the thresholdconcentration of the MgX_Mg complex). The results obtained indicatethat Ca²⁺ competes with Mg²⁺ for X^Mg. The apparent dissociationconstants for MgX_Mg complex and CaX_Mg complex, which were obtainedfrom the present study, were 8.0 x 10^–2 M and 7.2 x 10^–4M, respectively. Thus, competition between Ca⁺ and Mg²⁺ forthe distinct receptor sites involved in taste reception wasdemonstrated by the results described in this paper. Since thedivalent cations do not always bring about activation of tastereceptors, the responses to salts in the frog glossopharyngealnerve cannot be explained in terms of changes in the surfacepotential outside the taste cells. The present results suggestthat there exist multiple specific receptor sites for cationsinvolved in salt taste responses, and only the binding of eachseparate cation to its appropriate receptor sites leads to activationof the receptor and the initiation of impulses in sensory nerveendings.     

Electrical excitability of taste cells. Mechanisms and possible physiological significance

Neuronal, muscle and some endocrine cells are electrically excitable. While in muscle and endocrine cells AP stimulates and synchronizes intracellular processes, neurons employ action potentials (APs) to govern discontinuous synapses located distantly. Meanwhile, such axonless sensory cells as photoreceptors and hair cells exemplify afferent output, which is not driven by APs; instead, gradual receptor potentials elicited by sensory stimuli control the release of afferent neurotransmitter glutamate. Mammalian taste cells of the type II and type III are electrically excitable and respond to stimulation by firing APs. Since taste cells also have no axons, physiological significance of the electrical excitability for taste transduction and encoding sensory information is unclear. Perhaps, AP facilitates transmitter release, ATP in type II cells and 5-HT in type III cells, although via different mechanisms. The ATP release is mediated by connexin hemichannels, does not require a Ca²⁺ trigger, and largely gated by membrane voltage. 5-HT secretion is driven by intracellular Ca²⁺ and involves VG Ca²⁺ channels. Here, we discuss ionic mechanisms of excitability of taste cells and speculate on a likely role of APs in mediating their afferent output.     

Influence of tight junctions on the interaction of salts with lingual epithelia: responses of chorda tympani and lingual nerves

The role of tight junctions in modulating responses from chorda tympani (taste) and lingual (general sensory) nerves are clarified in regard to their responses to salts. Chorda tympani (CT) responses elicited by organic sodium salts require greater Na⁺ concentrations to elicit the same magnitude of response as NaCl. These data can be understood in terms of the organic anions (compared with Cl^–) producing larger liquid-junction potentials across tight junctions between taste cells which, in turn, reduces Na⁺ influx into taste cells via amiloride-inhibitable channels. The anion contribution to the CT response to different Na⁺ salts can be eliminated (or enhanced) by voltage clamping the tongue with negative (with respect to the serosal solution) potentials.Whole nerve recordings from the lingual branch of the trigeminal nerve elicited by NaCl (and other salts) were reversibly inhibited by the tight junction blocker, LaCl₃ These data suggest that small hydrophilic molecules elicit responses from trigeminal fibers by diffusing across tight junctions between epithelial cells and altering the composition of the extracellular space.     

Electrophysiology of the Insect Dorsal Ocellus : I. Origin of the components of the electroretinogram

Dorsal ocelli are small cup-like organs containing a layer of photoreceptor cells, the short axons of which synapse at the base of the cup with dendritic terminals of ocellar nerve fibers. The ocellar ERG of dragonflies, recorded from the surface of the receptor cell layer and from the long lateral ocellar nerve, contains four components. Component 1 is a depolarizing sensory generator potential which originates in the distal ends of the receptor cells and evokes component 2. Component 2 is believed to be a depolarizing response of the receptor axons. It evokes a hyperpolarizing postsynaptic potential, component 3, which originates in the dendritic terminals of the ocellar nerve fibers. Ocellar nerve fibers in dragonflies are spontaneously active, discharging afferent nerve impulses (component 4) in the dark-adapted state. Component 3 inhibits this discharge. The ERG of the cockroach ocellus is similar. The main differences are that component 3 is not as conspicuous as in the dragonflies and that in most cases ocellar nerve impulses appear only as a brief burst at "off." In one preparation a spontaneous discharge of nerve impulses was observed. As in the dragonflies, this was inhibited by illumination.