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Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
Published on: February 11, 2021
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Zinc localization in taste bud membranes.
J S Law1, N Nelson, R I Henkin
1Center for Molecular Nutrition and Sensory Disorders, Georgetown, University Medical Center, 2007, Washington, DC.
Biological Trace Element Research
|November 23, 2013
Summary
Zinc is concentrated in bovine taste buds, potentially stabilizing membranes or aiding alkaline phosphatase activity. This finding highlights zinc's crucial role in taste perception mechanisms.
Area of Science:
- Biochemistry
- Neuroscience
- Cell Biology
Background:
- Taste perception involves complex cellular mechanisms.
- The specific role of minerals like zinc in taste bud function is not fully understood.
- Bovine taste bud membranes offer a model for studying taste physiology.
Purpose of the Study:
- To quantify zinc concentrations in bovine taste bud membranes.
- To investigate the relationship between zinc levels and taste bud purity.
- To explore the potential functions of zinc in taste bud membranes.
Main Methods:
- Flame aspiration atomic absorption spectrophotometry was used for zinc measurement.
- Analysis was performed on homogenates, enriched fractions, and subfractions of bovine tissues.
- Control tissues lacking taste buds were used for comparison.
Main Results:
- Significantly higher zinc concentrations were detected in tissues containing taste buds compared to controls.
- Zinc concentration increased with enhanced biochemical and electron microscopic purity of taste bud fractions.
- Specific activity of alkaline phosphatase, a zinc-dependent enzyme, increased in taste bud membranes.
Conclusions:
- Zinc is a key component of bovine taste bud membranes.
- Zinc may play a role in membrane stabilization.
- Zinc's involvement in alkaline phosphatase activity is likely important for taste bud function.
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