The Journal of Neurophysiology Vol. 88 No. 2 August 2002, pp. 579-594
Copyright ©2002 by the American Physiological Society

Sense of Taste in a New World Monkey, the Common Marmoset: Recordings From the Chorda Tympani and Glossopharyngeal Nerves

 ¹Department of Animal Health and Biomedical Sciences, University of Wisconsin, Madison, Wisconsin 53706; and  ²Laboratoire de Biochimie Structurale, Université Claude Bernard 114, Cours Albert Thomas F-69008, Lyon, France

Danilova, Vicktoria, Yuri Danilov, Thomas Roberts, Jean-Marie Tinti, Claude Nofre, and Göran Hellekant. Sense of Taste in a New World Monkey, the Common Marmoset: Recordings From the Chorda Tympani and Glossopharyngeal Nerves. J. Neurophysiol. 88: 579-594, 2002. Whole nerve, as well as single fiber, responses in the chorda tympani proper (CT) and glossopharyngeal (NG) nerves of common marmosets were recorded during taste stimulation with three salts, four acids, six bitter compounds and more than 30 sweeteners. We recorded responses of 49 CT and 41 NG taste fibers. The hierarchical cluster analysis distinguished three major clusters in both CT and NG: S, Q, and H. The S_CT fibers, 38% of all CT fibers, responded only to sweeteners. The S_CT fibers did not respond during stimulation with salts, acids, and bitter compounds but exhibited OFF responses after citric and ascorbic acids, quinine hydrochloride (QHCl), and salts (in 80% of S_CT fibers). S_NG fibers, 50% of all NG fibers, also responded to sweeteners but not to stimuli of other taste qualities (except for citric acid, which stimulated 70% of the S_NG fibers). Some sweeteners, including natural (the sweet proteins brazzein, monellin) and artificial [cyclamate, neohesperidin dihydrochalcone (NHDHC), N-3,5-dichlorophenyl-N'-(S)--methylbenzylguanidineacetate (DMGA), N-4-cyanophenylcarbamoyl-(R,S)-3-amino-3-(3,4-methylenedioxyphenyl) propionic acid (CAMPA)] did not elicit responses in the S fibers. In general, the response profiles of the S_CT and S_NG clusters were very similar, the correlation coefficient between the responses to sweeteners in these clusters was 0.94. Both the Q_CT and the Q_NG fibers (40 and 46% of all fibers) were predominantly responsive to bitter compounds, although their responses to the same set of bitter compounds were quite different. Sweeteners with sweet/bitter taste for humans also stimulated the Q clusters. The H clusters (22 and 3% of all fibers) were predominantly responsive to acids and did not respond to stimuli of other taste qualities. However, bitter stimuli, mainly QHCl, inhibited activity in 70% of H_CT fibers. Among a total of 90 fibers from both nerves there was only 1 NaCl-best fiber in CT. We found, however, that 35% of the CT fibers reacted to salts with inhibition of activity during stimulation, followed by an OFF response. This OFF response was diminished or eliminated by amiloride. These characteristics indicate that amiloride-sensitive sodium channels are involved in salt transduction in marmosets. In the two NG fibers responding to NaCl, we recorded neither suppression by amiloride nor OFF responses. Comparison of marmoset data with those of other nonhuman primates studied, rhesus and chimpanzee, demonstrates phylogenetic trends in the organization of taste system. This can help to uncover pathways of primate evolution.