• Electrical properties and gustatory responses of various taste disk cells of frog fungiform papillae

Sato, Toshihide

Nishishita, Kazuhisa

Okada, Yukio

Toda, Kazuo

    • Copyright (c) 2008 Oxford University Press
  • Other basic taste stimuli
  • Other fungiform papilla
  • Other gustatory transduction
  • Other taste disk cell
  • Other taste response profile
  • We compared the electrical properties and gustatory response profiles of types Ia cell (mucus cell), Ib cell (wing cell), and II/III cell (receptor cell) in the taste disks of the frog fungiform papillae. The large depolarizing responses of all types of cell induced by 1 M NaCl were accompanied by a large decrease in the membrane resistance and had the same reversal potential of approximately +5 mV. The large depolarizing responses of all cell types for 1 mM acetic acid were accompanied by a small decrease in the membrane resistance. The small depolarizing responses of all cell types for 10 mM quinine--HCl (Q-HCl) were accompanied by an increase in the membrane resistance, but those for 1 M sucrose were accompanied by a decrease in the membrane resistance. The reversal potential of sucrose responses in all cell types were approximately +12 mV. Taken together, depolarizing responses of Ia, Ib, and II/III cells for each taste stimulus are likely to be generated by the same mechanisms. Gustatory depolarizing response profiles indicated that 1) each of Ia, Ib, and II/III cells responded 100% to 1 M NaCl and 1 mM acetic acid with depolarizing responses, 2) approximately 50% of each cell type responded to 10 mM Q-HCl with depolarizations, and 3) each approximately 40% of Ia and Ib cells and approximately 90% of II/III cells responded to 1 M sucrose with depolarizations. These results suggest that the receptor molecules for NaCl, acid, and Q-HCl stimuli are equivalently distributed on all cell types, but the receptor molecules for sugar stimuli are richer on II/III cells than on Ia and Ib cells. Type III cells having afferent synapses may play a main role in gustatory transduction and transmission.
  • identifier:Chemical Senses, 33(4), pp.371-378; 2008
  • identifier:1464-3553
PublisherOxford University Press
Date Issued 2008-04
NIItypejournal article
Identifier URI
  • isIdenticalTo DOI
    • ISSN 0379-864X
    • Chemical Senses
    33(4), 371-378