Modulation of taste peripheral signal through interpapillar inhibition in hamsters

Vandenbeuch, Aurélie; Pillias, Anne-Marie; Faurion, Annick

doi:10.1016/j.neulet.2004.01.013

Cited by 15 publications

(5 citation statements)

References 17 publications

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“…The activation of one taste bud has been reported to inhibit surrounding taste buds, although the mechanism of inhibition was not determined in these studies 134–136 . Glutamate, presumably released from the collateral branches of afferent axons during tastant-induced stimulation, was recently shown to selectively activate type III cells 137, 138 .…”

Section: Cell–cell Communicationmentioning

confidence: 92%

Taste buds: cells, signals and synapses

Roper¹,

2017

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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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Section: Cell–cell Communicationmentioning

confidence: 92%

Taste buds: cells, signals and synapses

Roper¹,

2017

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“…Also unclear is whether hyperpolarization results in a decrease in afferent fiber activity. Glutamate applied apically to the taste pore has been shown to inhibit spontaneous activity in taste nerve fibers, 29 but it is not clear if the inhibition results from hyperpolarization of taste cells or inhibition at the synapse between taste cells and afferent fibers.…”

Section: Physiological Evidence For Additional Umami Receptorsmentioning

confidence: 99%

Receptors and Transduction of Umami Taste Stimuli

Kinnamon

Vandenbeuch

2009

Annals of the New York Academy of Sciences

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L-glutamate and 5'-ribonucleotides, such as GMP and IMP, elicit the "umami" taste, also known as the fifth taste. This review will highlight recent advancements in our understanding of umami taste receptors and their downstream signaling effectors in taste receptor cells. Several G protein-coupled receptors that bind umami stimuli have been identified in taste buds, including the heterodimer T1R1/T1R3, truncated and brain forms of mGluR4 and mGluR1, brain mGluR2, and brain mGluR3. Further, ionotropic glutamate receptors are expressed in taste cells and may play a role in glutamate transduction or signaling between taste cells and/or nerve fibers. Knockout of T1R1 or T1R3 reduces, but does not eliminate, responses to umami stimuli, suggesting that multiple receptors contribute to umami taste. The signaling effectors downstream of umami G protein-coupled receptors involve Gbetagamma activation of PLCbeta2 to elicit Ca(2+) release from intracellular stores and activation of a cation channel, TRPM5. In fungiform and palatal taste buds, T1R1/T1R3 is co-expressed with Galpha gustducin and transducin, but the Galpha proteins involved in circumvallate taste buds have not been identified. In most taste fields, however, cAMP antagonizes responses to umami stimuli, suggesting that the Galpha subunit serves to modulate umami taste sensitivity.

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“…Navigating the interface between the taste receptor cells and the afferent nerves are numerous neurotransmitters, including glutamate, GABA, acetylcholine, norepinephrine and serotonin. In addition to a complex array of neurotransmitters and their potential interactions, there are abundant opportunities for interactions among papillae (Miller, 1974;Vandenbeuch et al, 2004) subserved by the extensive branching of the fibers of the afferent nerves innervating the taste buds (Miller, 1971). This arrangement implies that the signals generated by taste stimuli are highly processed by the time they reach the peripheral nerve fibers.…”

Section: Article In Pressmentioning

confidence: 99%