Functional diversity of taste cells. A review.

Bigiani, Albertino; Prandi, Simone

doi:10.1002/ffj.2065

Cited by 10 publications

(4 citation statements)

References 51 publications

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“…Mature TBCs, based on their differential morphology and function, are generally categorized into three major types: I, II, and III ( Chaudhari and Roper, 2010 ; Bigiani and Prandi, 2011 ). Type I cells have glia-like morphology and play supportive roles to other TBCs whereas type II cells are receptor cells, sensing sweet, bitter, and umami tastes with G protein-coupled receptors TAS1Rs and TAS2Rs.…”

Section: Introductionmentioning

confidence: 99%

Mammalian Taste Bud Cells Utilize Extragemmal 5-Hydroxy-L-Tryptophan to Biosynthesize the Neurotransmitter Serotonin

Pan

Tian

Xue

et al. 2018

Front. Cell. Neurosci.

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Serotonin or 5-hydroxytryptamine (5-HT) is an important neurotransmitter that is found in mammalian taste buds and can regulate the output of intragemmal signaling networks onto afferent nerve fibers. However, it is unclear how 5-HT is produced, synthesized locally inside taste buds or absorbed from outside sources. In this study, we attempt to address this question by delineating the process of possible 5-HT biosynthesis within taste buds. First, we verified that the rate-limiting enzyme tryptophan hydroxylase (TPH2) responsible for converting L-tryptophan into the intermediate 5-hydroxy-L-tryptophan (5-HTP) is expressed in a subset of type II taste bud cells (TBCs) whereas the enzyme aromatic L-aromatic amino acid decarboxylase (AADC) capable of converting 5-HTP into 5-HT is found in type III TBCs. And abolishment of TPH2 did not affect the production of intragemmal 5-HT or alter TBCs; the mutant mice did not show any changes in behavioral responses to all five primary taste qualities: sweet, umami, bitter, salty, and sour. Then we identified that 5-HTP as well as AADC are abundant in type III TBCs; and application of an AADC inhibitor significantly blocked the production of 5-HT in taste buds. In contrast, administration of an inhibitor on serotonin-reuptake transporters had minimal impact on the 5-HT amount in taste buds, indicating that exogenous 5-HT is not a major source for the intragemmal transmitter. Taken together, our data indicate that intragemmal serotonin is not biosynthesized de novo from tryptophan; instead, it is produced by AADC-mediated conversion of 5-HTP absorbed from the plasma and/or nerve fibers into 5-HT. Thus, our results suggest that the overall bodily 5-HTP level in the plasma and nervous system can regulate taste buds’ physiological function, and provide an important molecular mechanism connecting these peripheral taste organs with the circulatory and nervous systems.

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Section: Introductionmentioning

confidence: 99%

Mammalian Taste Bud Cells Utilize Extragemmal 5-Hydroxy-L-Tryptophan to Biosynthesize the Neurotransmitter Serotonin

Pan

Tian

Xue

et al. 2018

Front. Cell. Neurosci.

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“…5 and 6 ). Type II cells sense sweet, bitter, and umami substances, while Type III cells detect acids and hypertonic salt solutions [ [36] , [37] , [38] , [39] ]. Supplementary Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na+ channels in rat fungiform taste cells

Bigiani¹,

Rhyu²

2023

Biochemistry and Biophysics Reports

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“…With the advent of molecular techniques it has been possible to confirm further that taste receptors and downstream molecular pathways are not expressed by all taste cells but are segregated in specific cell subsets: for example, taste cells responding to sweet, bitter and umami stimuli belong to the type II category, whereas those sensitive to acids are of type III [15] [21] [111]. It is not yet clear which cell type houses the molecular machinery for detecting sodium ions [7].…”

Section: Localization Of Enac In Taste Cell Subsetsmentioning

confidence: 99%

Electrophysiology of Sodium Receptors in Taste Cells

Bigiani¹

2016

JBiSE

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Sodium intake is important to maintain proper osmolarity and volume of extracellular fluid in vertebrates. The ability to find sources of sodium ions for managing electrolyte homeostasis relies on the activity of the taste system to sense salt. Several studies have been performed to understand the mechanisms underlying Na+ reception in taste cells, the peripheral detectors for food chemicals. It is now generally accepted that Na+ interacts with specific ion channels in taste cell membrane, called sodium receptors. As ion channels, these proteins mediate transmembrane ion fluxes (that is, electrical currents) during their operation. Thus, a lot of information on the functional properties of sodium receptors has been obtained by using electrophysiological techniques. Here, I review our current knowledge on the biophysical and physiological features of these receptors obtained by applying the patch-clamp recording techniques to single taste cells

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Functional diversity of taste cells. A review.

Cited by 10 publications

References 51 publications

Mammalian Taste Bud Cells Utilize Extragemmal 5-Hydroxy-L-Tryptophan to Biosynthesize the Neurotransmitter Serotonin

Mammalian Taste Bud Cells Utilize Extragemmal 5-Hydroxy-L-Tryptophan to Biosynthesize the Neurotransmitter Serotonin

Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na+ channels in rat fungiform taste cells

Electrophysiology of Sodium Receptors in Taste Cells

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