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µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo
Published on: April 22, 2021
Human salt taste and the lingual surface potential correlate
George M Feldman1, Gerard L Heck, Nancy L Smith
1Medical Service, Hunter Holmes McGuire Veterans Affairs Medical Center, Richmond, VA 23249, USA. george.feldman@va.gov
Chemical Senses
|March 14, 2009
Summary
The lingual surface potential (LSP) correlates with salt taste intensity in humans. Amiloride, a sodium channel blocker, impacts salt taste discrimination, suggesting LSP
Area of Science:
- Neuroscience
- Sensory Science
- Physiology
Background:
- The lingual surface potential (LSP) is a physiological response observed in humans.
- Understanding the relationship between LSP and salt taste perception is crucial for sensory science.
Purpose of the Study:
- To investigate the correlation between Na(+)-evoked lingual surface potential (LSP) and perceived salt taste intensity.
- To determine the role of epithelial sodium channels in human salt taste discrimination.
Main Methods:
- Simultaneous measurement of LSP and salt taste intensity using varying NaCl concentrations (50-1000 mM) in 7 subjects.
- Assessment of salt taste discrimination between 100 and 300 mM NaCl in 14 subjects.
- Application of amiloride (10 muM), an epithelial sodium channel inhibitor, to evaluate its effect on taste perception and LSP.
Main Results:
- A strong correlation (r(2) = 0.992) was found between evoked LSPs and perceived salt taste intensity.
- Three out of 14 subjects could consistently discriminate between 100 and 300 mM NaCl.
- Amiloride significantly impaired salt taste discrimination and affected LSP in these subjects.
Conclusions:
- The lingual surface potential (LSP) appears to be a component of the human salt taste signal transduction system.
- An amiloride-sensitive mechanism plays a role in the ability of adept salt tasters to distinguish salt concentrations.
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