Miyamoto T, Fujiyama R, Okada Y, Sato T
Takenori Miyamoto, Department of Physiology, Nagasaki University School of Dentistry, Japan.
Ann N Y Acad Sci. 1998 Nov 30;855:128-33. doi: 10.1111/j.1749-6632.1998.tb10554.x.
The amiloride-sensitive and -insensitive components of salt- and acid-induced responses in C57BL/6 and BALB/c mouse nondissociated taste cells were examined using the whole-cell clamp technique and localized taste stimulation method. Both amiloride-sensitive and -insensitive components were involved in a salt-induced depolarizing response. The taste cells of both mouse strains exhibited an amiloride-insensitive salt-induced response, which consisted of multiple components. In C57BL/6 mice, an amiloride-sensitive strain, more than 60% of salt-induced responses were amiloride-sensitive at the apical membrane, whereas in BALB/c mice, an amiloride-insensitive strain, less than 40% of responses were amiloride-sensitive. All the acid-induced responses in taste cells examined were insensitive to amiloride, and were markedly suppressed by the Cl- channel blocker, 5-nitro-2-(3-phenylpropylamino)-benzoic acid (NPPB). These results suggest that multiple, different transduction mechanisms are involved in, and contribute to salty and sour transductions. In addition, we found that strain differences exist in salty transduction.
利用全细胞膜片钳技术和局部味觉刺激方法，研究了C57BL/6和BALB/c小鼠未分离味觉细胞中盐和酸诱导反应的氨氯吡咪敏感和不敏感成分。盐诱导的去极化反应涉及氨氯吡咪敏感和不敏感成分。两种小鼠品系的味觉细胞均表现出对氨氯吡咪不敏感的盐诱导反应，该反应由多个成分组成。在氨氯吡咪敏感品系C57BL/6小鼠中，超过60%的盐诱导反应在顶端膜对氨氯吡咪敏感，而在氨氯吡咪不敏感品系BALB/c小鼠中，不到40%的反应对氨氯吡咪敏感。所检测的味觉细胞中所有酸诱导反应对氨氯吡咪均不敏感，并被氯离子通道阻滞剂5-硝基-2-(3-苯丙基氨基)-苯甲酸（NPPB）显著抑制。这些结果表明，多种不同的转导机制参与并促成了咸和酸的转导。此外，我们发现咸转导存在品系差异。
