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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
G-Protein Gated Ion Channels01:21

G-Protein Gated Ion Channels

GPCRs are primarily responsible for our sense of smell, taste, and vision.  The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory organs,...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
G-protein Coupled Receptors01:21

G-protein Coupled Receptors

G-protein coupled receptors are ligand binding receptors that indirectly affect changes in the cell. The actual receptor is a single polypeptide that transverses the cell membrane seven times creating intracellular and extracellular loops. The extracellular loops create a ligand specific pocket which binds to neurotransmitters or hormones. The intracellular loops holds onto the G-protein.
G-protein Coupled Receptors01:21

G-protein Coupled Receptors

G-protein coupled receptors are ligand binding receptors that indirectly affect changes in the cell. The actual receptor is a single polypeptide that transverses the cell membrane seven times creating intracellular and extracellular loops. The extracellular loops create a ligand specific pocket which binds to neurotransmitters or hormones. The intracellular loops holds onto the G-protein.
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...

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Related Experiment Video

Updated: Jul 14, 2026

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

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Modeling P2Y receptor-Ca2+ response coupling in taste cells.

Ilya V Fedorov1, Olga A Rogachevskaja, Stanislav S Kolesnikov

  • 1Institute of Cell Biophysics, Russian Academy of Sciences, Pushchino, Moscow Region, 142290, Russia.

Biochimica Et Biophysica Acta
|May 22, 2007
PubMed
Summary

Mouse taste cells

Area of Science:

  • Biochemistry
  • Cell Biology
  • Neuroscience

Background:

  • Purinergic signaling, involving ATP and UTP, plays a role in taste cell function.
  • P2Y receptors are G protein-coupled receptors activated by nucleotides.
  • Calcium (Ca2+) mobilization is a key downstream signaling event in taste transduction.

Purpose of the Study:

  • To develop an analytical approach for simulating dose-response curves of cellular receptors.
  • To investigate the role of P2Y receptors in purinergic calcium signaling in taste cells.
  • To determine the specific P2Y receptor subtypes and their oligomeric states involved in taste cell responsiveness to nucleotides.

Main Methods:

  • Mathematical modeling of purinergic Ca2+ signaling in taste cells.
  • Simulation of dose-response curves for various P2Y receptor combinations.

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  • Analysis of experimental data on taste cell responses to ATP, UTP, BzATP, and suramin.

    • Main Results:

    • ATP and UTP equipotently mobilized intracellular Ca2+ in taste cells, consistent with P2Y(2) and P2Y(4) receptor expression.
    • BzATP dose-response curves suggested the involvement of both high and low affinity BzATP receptors.
    • Simulations indicated that P2Y(2)/P2Y(4) homo- and heterodimers provided the best fit for the pharmacological data.

    Conclusions:

    • ATP responsiveness in mouse taste cells is likely mediated by P2Y(2) and P2Y(4) receptors.
    • These receptors predominantly function in a dimeric form.
    • The findings provide insights into the molecular mechanisms of purinergic taste signaling.