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Decrease in rat taste receptor cell intracellular pH is the proximate stimulus in sour taste transduction.

V Lyall1, R I Alam, D Q Phan

  • 1Department of Physiology, Virginia Commonwealth University, Richmond, Virginia 23298-0551, USA. vlyall@hsc.vcu.edu

American Journal of Physiology. Cell Physiology
|August 15, 2001
PubMed
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Intracellular acidification of taste receptor cells (TRCs) triggers sour taste perception. This occurs when acids enter TRCs, lowering their internal pH, rather than solely based on external stimulus pH.

Area of Science:

  • Neuroscience
  • Sensory Biology
  • Taste Perception

Background:

  • Taste receptor cells (TRCs) detect sour taste via acid stimulation.
  • The perception of sourness from weak acids does not consistently correlate with their external pH.

Purpose of the Study:

  • To investigate the hypothesis that acids cause sour taste by entering TRCs and reducing intracellular pH (pH(i)).
  • To identify the primary stimulus responsible for sour taste transduction.

Main Methods:

  • Examined taste nerve responses to various acidic stimuli (acetic acid, CO(2), HCl).
  • Measured changes in intracellular pH (pH(i)) of TRCs.
  • Utilized carbonic anhydrase blocker (MK-417) and assessed voltage sensitivity.

Main Results:

Related Experiment Videos

  • Taste nerve responses to weak acids correlated with intracellular acidification, not external pH.
  • CO(2) responses were voltage-sensitive and inhibited by MK-417.
  • Strong acids reduced pH(i) in a subset of TRCs with specific H(+) entry pathways.

Conclusions:

  • A decrease in intracellular pH (pH(i)) within TRCs is the direct stimulus for sour taste transduction in rats.
  • Both plasma membrane and paracellular pathways influence H(+) entry into TRCs.