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Sweet taste receptor mechanisms.

M Sato

    The Japanese Journal of Physiology
    |January 1, 1985
    PubMed
    Summary
    This summary is machine-generated.

    Species exhibit varied responses to sweet tastes, with specific nerve fibers and blocking compounds influencing perception. Research suggests copper and zinc ions may interfere with sweet taste receptors.

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    Area of Science:

    • Neuroscience
    • Sensory Biology
    • Chemosensation

    Background:

    • Mammalian species show significant differences in their responses to sweet-tasting compounds.
    • Specific nerve fibers in the chorda tympani respond to common sweeteners like sucrose and sodium saccharin.
    • Certain compounds, such as gymnemic acid, ziziphin, and metal salts (Cu2+, Zn2+), can selectively block sweet taste perception in some mammals.

    Purpose of the Study:

    • To investigate the molecular mechanisms underlying species-specific sweet taste perception.
    • To explore the potential role of specific proteins in mediating sweet taste responses.
    • To understand how certain compounds interact with sweet taste receptors.

    Main Methods:

    • Electrophysiological recordings from chorda tympani nerve fibers to assess responses to various sweet stimuli.

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  • Application of blocking agents (gymnemic acid, ziziphin, Cu2+, Zn2+) to determine their effects on nerve responses.
  • Biochemical analysis to isolate and characterize potential sweet taste receptor proteins from monkey tongues.

    • Main Results:

    • A distinct population of chorda tympani nerve fibers was identified that responds primarily to sucrose and sodium saccharin.
    • Copper (Cu2+) and zinc (Zn2+) salts were found to selectively suppress the nerve response to sweet stimuli in rodents, suggesting competitive binding at receptor sites.
    • A protein with an approximate molecular weight of 50,000, capable of binding thaumatin, was isolated from monkey tongues, predominantly from taste papillae.

    Conclusions:

    • Sweet taste perception varies significantly across mammalian species.
    • Metal ions like Cu2+ and Zn2+ likely compete with sweet compounds for binding to taste receptors.
    • A thaumatin-binding protein of approximately 50,000 molecular weight has been identified in monkey taste tissues, potentially playing a role in sweet taste reception.