Modeling and simulation of ion channels and action potentials in taste receptor cells

Abstract

Based on patch clamp data on the ionic currents of rat taste receptor cells, a mathematical model of mammalian taste receptor cells was constructed to simulate the action potentials of taste receptor cells and their corresponding ionic components, including voltage-gated Na(+) currents and outward delayed rectifier K(+) currents. Our simulations reproduced the action potentials of taste receptor cells in response to electrical stimuli or sour tastants. The kinetics of ion channels and their roles in action potentials of taste receptor cells were also analyzed. Our prototype model of single taste receptor cell and simulation results presented in this paper provide the basis for the further study of taste information processing in the gustatory system.

Progress in Multisensory Synergistic Salt Reduction

“…Salty taste, as one of the five basic tastes in humans, primarily arises from the activation of taste receptors by NaCl and other mineral ions. It is particularly emphasized that taste receptors are specialized epithelial cells clustered in sensory end-organs; they can realize taste information processing, such as the chemical–electrical signal transformation in taste sensation, which is located primarily on the tongue and within the oral cavity that detects and responds to different taste stimuli [ 18 , 19 , 20 , 21 ]. It plays a key role in shaping food flavor and enriching people’s taste experiences.…”

“…This class of channels exhibits high selectivity for sodium ions. When sodium ions enter the taste receptor cells through ENaC channels, they cause cell membrane depolarization, subsequently activating downstream signaling pathways, including the opening of CALHM1/3 ion channels and the release of ATP, eventually generating neural signals [ 20 ]. These signals are transmitted via taste nerves to the brain, where the taste cortex region deciphers them, resulting in salty taste perception [ 17 , 19 , 22 , 26 ].…”

“…Therefore, e-tongues are valuable tools for screening and quality control but should not be considered the definitive standard for salty taste perception [ 33 , 34 , 35 , 36 ]. Cellular biology techniques, like constructing taste cell models, offer a novel perspective for assessing salty taste intensity by directly observing taste cell responses to salty substances of different strengths [ 20 ]. For example, by stimulating with NaCl, the taste receptor cell potential will increase in a dose-dependent manner within a certain range.…”

“…Oral touch serves as the primary mode of food perception [ 21 ]. Research indicates that taste receptors are likely to exhibit sensitivity to tactile stimuli, particularly within oral tissues like the tongue, hard palate and gingiva [ 18 , 20 , 21 ]. These regions possess tactile sensitivity to food surface roughness and shape, facilitating enhanced contact between salty substances and taste buds, thereby augmenting salty taste perception.…”