Back

Title
  • Wing (Ib) cells in frog taste discs detect dietary unsaturated fatty acids
Creator

Okada, Yukio

Miyazaki, Toshihiro

Fujiyama, Rie

Toda, Kazuo

Rights
    • © 2013 Elsevier Inc.
    • NOTICE: this is the author’s version of a work that was accepted for publication in Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 166, 3(2013)
Subject
  • Other Arachidonic acid
  • Other Cation conductance
  • Other Linoleic acid
  • Other Lithobates catesbeianus
  • Other Rana catesbeiana
  • Other Taste disc
  • Other Wing cell
Description
Other
  • The effects of unsaturated fatty acids on membrane properties were studied using conventional whole-cell patch-clamp recording of isolated wing (Ib) cells in bullfrog (Lithobates catesbeianus) taste discs. Applying arachidonic acid to the bath induced monophasic inward currents in 60% of wing cells and biphasic inward and outward currents in the other cells. The intracellular dialysis of arachidonic acid did not induce an inward current; however, it enhanced a slowly developing Ba2+-sensitive outward current. The effects of various unsaturated fatty acids were explored under the condition of Cs+ internal solution. Linoleic and α-linolenic acids induced large inward currents. Oleic, eicosapentaenoic and docosahexaenoic acids elicited the same inward currents as those of arachidonic acid. Wing cells, under the basal condition with Cs+ internal solution, displayed a small inward current of -1.1±0.1pA/pF at -50mV (n=40), in which the peak existed at a membrane potential of -49mV. Removing external Ca2+ further increased the inward current by -2.9±0.3pA/pF at -50mV (n=4) from the basal current and the peak was located at -55mV. External linoleic acid (50μM) also induced a similar inward current of -5.6±0.6pA/pF at -50mV (n=19) from the basal current and the peak was located at -61mV. External Ca2+-free saline and linoleic acid induced similar current/voltage (I/V) relationships elicited by a ramp voltage as well as voltage steps. Linoleic acid-induced currents were not influenced by replacing internal EGTA with BAPTA, whereas inward currents disappeared under the elimination of external Na+ and addition of flufenamic acid. These results suggest that dietary unsaturated fatty acids may depolarize wing (Ib) cells, which affects the excitability of these cells.
Other
  • identifier:Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 166(3), pp.434-440; 2013
PublisherElsevier Inc.
Date Issued 2013-11
Languageeng
NIItypejournal article
VersiontypeAM
Identifier URI http://hdl.handle.net/10069/33891
Relation
  • isIdenticalTo DOI https://doi.org/10.1016/j.cbpa.2013.07.016
Journal
    • ISSN 1095-6433
    • Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology
    166(3), 434-440
File
Oaidate2013-12-20T03:58:20Z