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The Journal of Neurophysiology Vol. 88 No. 1 July 2002, pp. 133-141
Copyright ©2002 by the American Physiological Society
Department of Anatomy and Neurobiology, Colorado State University, Fort Collins, 80523; and the Rocky Mountain Taste and Smell Center, University of Colorado Health Sciences Center, Denver, Colorado 80262
Lin, Weihong,
Tatsuya Ogura, and
Sue C. Kinnamon.
Acid-Activated Cation Currents in Rat Vallate Taste Receptor
Cells. J. Neurophysiol. 88: 133-141, 2002. Sour taste is mediated by acids with the degree of sourness a
function of proton concentration. Recently, several members of the
acid-sensing ion channel subfamily (ASICs) were cloned from taste cells
and proposed to mediate sour taste. However, it is not known whether
sour responses in taste cells resemble the responses mediated by ASICs.
Using the whole cell patch-clamp technique and
Na+ imaging, we have characterized responses to
acid stimuli in isolated rat vallate taste cells. Citric acid (pH 5)
induced a large, rapidly activating inward current in most taste cells
tested. The response showed various degrees of desensitization with
prolonged stimulation. Current amplitudes were pH dependent, and
adapting with acidic bath solutions reduced subsequent responses to
acid stimulation. Amiloride (100-500 µM) partially and reversibly
suppressed the acid-induced current. The current-voltage relationship
showed reversal potential near the Na+
equilibrium potential, suggesting that the current is carried predominantly by Na+. These data were consistent
with Na+ imaging experiments showing that acid
stimulation resulted in increases in intracellular
Na+. Taken together, these data indicate that
acid-induced currents in vallate taste cells share general properties
with ASICs expressed in heterologous cells and sensory neurons that
express ASIC subunits. The large amplitude of the current and its
existence in a high percentage of taste cells imply that ASICs or
ASIC-like channels may play a prominent role in sour-taste transduction.
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