Inward rectifier channel, ROMK, is localized to the apical tips of glial‐like cells in mouse taste buds

Dvoryanchikov, Gennady; Sinclair, Michael S.; Perea-Martinez, Isabel; Wang, Tong; Chaudhari, Nirupa

doi:10.1002/cne.22152

Cited by 68 publications

(68 citation statements)

References 79 publications

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“…The presence of taste bud cDNA was confirmed by detection of PLC-β2, which is an essential component for taste transduction [33], and is not found in surrounding non-taste epithelium [42]. Primers for NK-1R, NK-2R, and NK-3R were validated using cDNA from mouse large intestine (NK-1R, NK-2R) and eye (NK-3R) [43].…”

Section: Resultsmentioning

confidence: 99%

Tachykinins Stimulate a Subset of Mouse Taste Cells

Grant

2012

PLoS ONE

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The tachykinins substance P (SP) and neurokinin A (NKA) are present in nociceptive sensory fibers expressing transient receptor potential cation channel, subfamily V, member 1 (TRPV1). These fibers are found extensively in and around the taste buds of several species. Tachykinins are released from nociceptive fibers by irritants such as capsaicin, the active compound found in chili peppers commonly associated with the sensation of spiciness. Using real-time Ca2+-imaging on isolated taste cells, it was observed that SP induces Ca2+ -responses in a subset of taste cells at concentrations in the low nanomolar range. These responses were reversibly inhibited by blocking the SP receptor NK-1R. NKA also induced Ca2+-responses in a subset of taste cells, but only at concentrations in the high nanomolar range. These responses were only partially inhibited by blocking the NKA receptor NK-2R, and were also inhibited by blocking NK-1R indicating that NKA is only active in taste cells at concentrations that activate both receptors. In addition, it was determined that tachykinin signaling in taste cells requires Ca2+-release from endoplasmic reticulum stores. RT-PCR analysis further confirmed that mouse taste buds express NK-1R and NK-2R. Using Ca2+-imaging and single cell RT-PCR, it was determined that the majority of tachykinin-responsive taste cells were Type I (Glial-like) and umami-responsive Type II (Receptor) cells. Importantly, stimulating NK-1R had an additive effect on Ca2+ responses evoked by umami stimuli in Type II (Receptor) cells. This data indicates that tachykinin release from nociceptive sensory fibers in and around taste buds may enhance umami and other taste modalities, providing a possible mechanism for the increased palatability of spicy foods.

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Section: Resultsmentioning

confidence: 99%

Tachykinins Stimulate a Subset of Mouse Taste Cells

Grant

2012

PLoS ONE

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“…First strand cDNA synthesis was with Superscript III (Invitrogen, Carlsbad, CA) and PCR (Taq Polymerase, Qiagen, Valencia, CA) as detailed previously (Dvoryanchikov et al, 2009). Dispersed taste buds were washed individually in Tyrode's buffer to remove contaminating, adherent, non-taste cells.…”

Section: Methodsmentioning

confidence: 99%

“…Type I cells appear to be supporting or glial-like cells (Bartel et al, 2006;Dvoryanchikov et al, 2009). Some of the Type I cells may also may play a role in salt (Na + ) taste (Vandenbeuch et al, 2008;Chandrashekar et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

GABA, Its Receptors, and GABAergic Inhibition in Mouse Taste Buds

Dvoryanchikov

Huang

Barro-Soria³

et al. 2011

J. Neurosci.

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Taste buds consist of at least three principal cell types that have different functions in processing gustatory signals — glial-like Type I cells, Receptor (Type II) cells, and Presynaptic (Type III) cells. Using a combination of Ca2+ imaging, single cell RT-PCR, and immunostaining, we show that γ-amino butyric acid (GABA) is an inhibitory transmitter in mouse taste buds, acting on GABA-A and GABA-B receptors to suppress transmitter (ATP) secretion from Receptor cells during taste stimulation. Specifically, Receptor cells express GABA-A receptor subunits β2, δ, π, as well as GABA-B receptors. In contrast, Presynaptic cells express the GABA-Aβ3 subunit and only occasionally GABA-B receptors. In keeping with the distinct expression pattern of GABA receptors in Presynaptic cells, we detected no GABAergic suppression of transmitter release from Presynaptic cells. We suggest that GABA may serve function(s) in taste buds in addition to synaptic inhibition. Finally, we also defined the source of GABA in taste buds: GABA is synthesized by GAD65 in Type I taste cells as well as by GAD67 in Presynaptic (Type III) taste cells and is stored in both those two cell types. We conclude that GABA is released during taste stimulation and possibly also during growth and differentiation of taste buds.

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“…They express enzymes and transporters that are required to eliminate extracellular neurotransmitters 112, 113, 164 and ion channels that are associated with the redistribution and spatial buffering of K + (REF. 165 ). Few other details are known about their function.…”

Section: Figurementioning

confidence: 99%

Taste buds: cells, signals and synapses

Roper¹,

2017

Self Cite

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The past decade has witnessed a consolidation and refinement of the extraordinary progress made in taste research. This Review describes recent advances in our understanding of taste receptors, taste buds, and the connections between taste buds and sensory afferent fibres. The article discusses new findings regarding the cellular mechanisms for detecting tastes, new data on the transmitters involved in taste processing and new studies that address longstanding arguments about taste coding.

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Inward rectifier channel, ROMK, is localized to the apical tips of glial‐like cells in mouse taste buds

Cited by 68 publications

References 79 publications

Tachykinins Stimulate a Subset of Mouse Taste Cells

Tachykinins Stimulate a Subset of Mouse Taste Cells

GABA, Its Receptors, and GABAergic Inhibition in Mouse Taste Buds

Taste buds: cells, signals and synapses

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