Intracellular taste cell responses of mouse

Intracellular recordings of membrane potentials of taste cells in mouse taste bud were made using a glass microelectrode filled with procion yellow dye solution. The recorded taste cell was injected with procion yellow dye solution. Each taste bud preparation was observed under a fluorescence microscope and if a stained taste cell was not found in the taste bud preparation, the responses were negated. Sucrose produced a depolarization response and the response was accompanied by resistance increase, whereas NaCl produced a depolarization, hyperpolarization or null response and the response was accompanied by resistance decrease in all cases. Most mouse taste cells showed a multiple sensitivity to four fundamental taste stimuli.