Amiloride reduces the taste intensity of Na+ and Li+ salts and sweeteners.

Schiffman, Susan S.; Lockhead, Elaine; Maes, F.W.

doi:10.1073/pnas.80.19.6136

Cited by 210 publications

(116 citation statements)

References 19 publications

Supporting

Mentioning

108

Contrasting

Order By: Relevance

“…The sodium-selective ion channels, or epithelial sodium channels (ENaCs), expressed by these cells can be blocked with the drug amiloride (see Brand, Teeter, & Silver, 1985;DeSimone & Ferrell, 1985;Doolin & Gilbertson, 1993;Heck, Mierson, & DeSimone, 1984;Schiffman, Lockhead, & Maes, 1983). A second transduction pathway for sodium, the amiloride-insensitive (AI) pathway, is not sodium selective but instead appears to be activated by a variety of cations, including Na ϩ , K ϩ , and NH 4 ϩ (Brand et al, 1985;DeSimone & Ferrell, 1985;Kloub, Heck, & DeSimone, 1997;Ye, Heck, & DeSimone, 1994).…”

mentioning

confidence: 99%

Anion Size Does Not Compromise Sodium Recognition by Rats After Acute Sodium Depletion.

Geran¹,

Spector²

2004

Behavioral Neuroscience

View full text Add to dashboard Cite

Amiloride-insensitive sodium taste transduction is severely limited by large anions (i.e., gluconate). We found that in a brief-access taste test, sodium-depleted rats exhibited similar levels of increased licking to several sodium salts regardless of anion but did not increase licking to nonsodium salts compared with water. The enhanced licking of sodium salts was abolished in the presence of amiloride. These results suggest that the amiloride-sensitive taste transduction pathway is not only necessary but that it is also sufficient for sodium identification in rats. Sodium-depleted rats tested with amiloride initiated significantly more trials than nondepleted rats; hence, appetitive behavior was mildly potentiated by depletion, even in the absence of a sodium taste cue. Overall, these findings provide compelling support for the primacy of the amiloride-sensitive taste transduction mechanism and its associated neural pathway in the recognition of the sodium cation.

show abstract

mentioning

confidence: 99%

Anion Size Does Not Compromise Sodium Recognition by Rats After Acute Sodium Depletion.

Geran¹,

Spector²

2004

Behavioral Neuroscience

View full text Add to dashboard Cite

show abstract

“…As far as has been tested, all sources of saltiness cross-adapt in human subjects (Bartoshuk & Dember, 1988;McBurney & Lucas, 1966;Smith & McBurney, 1969). Amiloride, a sodium channel blocker, originally appeared to block salty tastes in human subjects (Schiffman, Lockhead, & Mars, 1983), but later work failed to confirm this observation (Desor & Finn, 1989).…”

Section: Saltymentioning

confidence: 98%

Sensory factors in eating behavior

Bartoshuk

1991

Bulletin of the Psychonomic Society

View full text Add to dashboard Cite

Before foods or fluids can affect behavior, they must be sensed. Olfaction, touch, temperature, and pain (e.g., chili peppers) are all sensations associated with food. Taste appears to be tuned to nutrients. Sugars are sweet, NaCI is salty, and many poisons are bitter. Olfaction, on the other hand, appears to be organized to identify foods holistically (e.g., bacon, pizza, peanut butter, etc.) rather than to identify the nutrients within them. The roles of the other senses in food perception are less clear. Some differences in the ability to taste and smell are genetic, age changes taste and smell differentially (age affects smell much more than taste), and pathology, disease, and treatments for disease may affect taste and smell. Species differences in taste and smell place limitations on animal models. Sensory studies have an important role in studies of eating behavior. MODALITIES THAT SENSE FOODAll of the sensory modalities contribute to our appreciation of foods and beverages. Vision contributes via the appearance of foods and audition contributes via the sounds (e.g., crunchiness) associated with some foods; however, these sensations do not arise from contact with the oral and nasal cavities. The sensory qualities evoked by contact with foods and beverages are taste, olfaction, touch, temperature, and pain. The roles of these modalities are sometimes misunderstood partly because we lack appropriate names for the sensations. For example, when food is placed in the mouth, it contacts the tongue and the roof of the mouth, evoking taste sensations from gustatory receptors. The volatiles from the food travel inside the mouth, up the rear of the oral cavity into the nasal cavity, and contact the olfactory receptors. The combination of taste and olfaction is called flavor. Since taste and smell are both stimulated during eating, we should not say we "taste" food; rather, we should say that we "flavor" food. Note, however, that the wrong meaning is conveyed. To flavor food means to add flavor to food. There is no verb that means to perceive flavor in food. This is probably not just a linguistic oversight. There are sensory reasons, to be discussed below, why we use the word taste to convey the perception of flavor. The individual modalities are discussed below. TemperatureThermal receptors in the oral cavity contribute to the perception of foods. One function of the thermal sensations is to protect the oral cavity from thermal damage, but thermal sensations obviously playa more complex role in our appreciation of foods. For example, Cines and

show abstract

“…The diuretic agent amiloride, a sodium channel blocker, selectively suppresses taste responses to NaCl, but not to sweet, sour, and bitter substances in many mammals (Schiffman et al, 1983, Heck et al, 1984, Jakinovich 1985, Simon et al, 1986, Herness 1987, Ninomiya et al, 1989, Hellekant and Ninomiya, 1991. Subsequent studies using amiloride in rodents suggested that two distinct components underlie cellular sensitivity to NaCl: one that is amiloride-sensitive and another that is amilorideinsensitive.…”

Section: Neural and Molecular Mechanisms Of Salt Taste Perceptionmentioning

confidence: 99%

“…Psychophysical studies in humans have shown that taste intensity for Na + and Li + salts is also suppressed by amiloride treatment (Schiffman et al, 1983). Genetic variants in ENaC (βENaC (G442V) or αENaC (T663A)) relate to aldosterone and potassium excretion and risk for hypertension (Ambrosius et al, 1999).…”

Section: Neural and Molecular Mechanisms Of Salt Taste Perceptionmentioning

confidence: 99%

“…Therefore, ENaC was predicted to be a potential amiloride-sensitive salt taste receptor based on the results of multiple studies (Schiffman et al, 1983, Heck et al, 1984, Jakinovich 1985, Simon et al, 1986, Herness 1987, Ninomiya et al, 1989, Hellekant and Ninomiya, 1991. It was demonstrated several years ago that the ENaC α-subunit (αENaC) plays an essential role as a receptor for amiloride-sensitive sodium taste in mice, since taste-cell-specific αENaC knockout (KO) mice exhibited a complete loss of amiloride-sensitive sodium taste response without any effect on responses to other salts or sweet, umami, bitter and sour substances (Chandrashekar et al, 2010).…”

Section: Neural and Molecular Mechanisms Of Salt Taste Perceptionmentioning

confidence: 99%

See 1 more Smart Citation

Modulation of Taste Responsiveness by Angiotensin II

Shigemura

2015

FSTR

View full text Add to dashboard Cite

AbbreviationsAldo, aldosterone; AngII, angiotensin II; AT1 (AT2), angiotensin II receptor type 1 (type 2); Car4, carbonic anhydrase 4; CB1, cannabinoid receptor 1; CT, chorda tympani; DW, distilled water; GAD67, glutamic acid decarboxylase 67; GLAST, glial glutamate/ aspartate transporter; ENaC, epithelial sodium channel; Entpd2, ecto-ATPase2; GFP, green fluorescent protein; HCl, hydrochloric acid; i.p., intraperitoneal; IP3R3, inositol 1,4,5-trisphosphate receptor type 3; KCl, potassium chloride; KO, knockout; MSG, monosodium glutamate, NaCl, sodium chloride; NCAM, neural cell adhesion molecule; PGP9.5, protein gene product 9.5; Pkd2L1, polycystic kidney disease 2-like 1; PLCβ2, phospholipase C β2; QHCl, quinine hydrochloride; RT-PCR, reverse transcriptase polymerase chain reaction; SNAP25, Moreover, the possible cross-talk between salty and sweet taste modulation by angiotensin II signaling may optimize sodium and calorie intake.

show abstract

Amiloride reduces the taste intensity of Na+ and Li+ salts and sweeteners.

Cited by 210 publications

References 19 publications

Anion Size Does Not Compromise Sodium Recognition by Rats After Acute Sodium Depletion.

Anion Size Does Not Compromise Sodium Recognition by Rats After Acute Sodium Depletion.

Sensory factors in eating behavior

Modulation of Taste Responsiveness by Angiotensin II

Contact Info

Product

Resources

About