منابع مشابه
Apical localization of K+ channels in taste cells provides the basis for sour taste transduction.
Previous studies have shown that mudpuppy taste receptor cells respond to sour taste stimuli (weak acids) with depolarizing receptor potentials or action potentials that are blocked by the K+ channel blocker tetraethylammonium. Voltage-clamp recordings from isolated taste cells indicated that taste receptor cells exhibit a variety of voltage-dependent conductances and that acids reduce a voltag...
متن کاملAcid Stimulation (Sour Taste) Elicits GABA and Serotonin Release from Mouse Taste Cells
Several transmitter candidates including serotonin (5-HT), ATP, and norepinephrine (NE) have been identified in taste buds. Recently, γ-aminobutyric acid (GABA) as well as the associated synthetic enzymes and receptors have also been identified in taste cells. GABA reduces taste-evoked ATP secretion from Receptor cells and is considered to be an inhibitory transmitter in taste buds. However, to...
متن کاملThe sour taste of a proton current.
S our taste can be agreeable in moderation. However, most people respond to drinking lemon juice with a violent contortion of their faces that clearly signals to everybody around that a mouth free of acid is greatly preferred. Such a strong aversive response must be based on a reliable aciddetection system on the tongue. Emily Liman’s Laboratory of Sensory Neurobiology at the University of Sout...
متن کاملBortezomib alters sour taste sensitivity in mice
Chemotherapy-induced taste disorder is one of the critical issues in cancer therapy. Bortezomib, a proteasome inhibitor, is a key agent in multiple myeloma therapy, but it induces a taste disorder. In this study, we investigated the characteristics of bortezomib-induced taste disorder and the underlying mechanism in mice. Among the five basic tastes, the sour taste sensitivity of mice was signi...
متن کاملThe chemistry and physiology of sour taste--a review.
Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydro...
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ژورنال
عنوان ژورنال: The Journal of Physiology
سال: 2008
ISSN: 0022-3751
DOI: 10.1113/jphysiol.2008.155960