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Ca(2+)-dependent Cl- conductance in taste cells from Necturus

R Taylor1, S Roper

  • 1Department of Anatomy and Neurobiology, Colorado State University, Ft. Collins 80523.

Journal of Neurophysiology
|July 1, 1994
PubMed
Summary

A novel calcium-dependent anion channel in taste cells may explain taste adaptation. This conductance terminates receptor potentials during sustained chemical stimulation, modulating taste bud responses.

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Area of Science:

  • Neuroscience
  • Sensory Biology
  • Cell Physiology

Background:

  • Taste responses adapt to constant chemical stimuli.
  • The underlying ionic mechanisms of taste adaptation are not fully understood.
  • A new ionic conductance in taste cells is investigated.

Purpose of the Study:

  • To identify and characterize a novel ionic conductance in taste cells.
  • To elucidate the role of this conductance in taste adaptation.
  • To understand the modulation of impulse discharge patterns in taste buds.

Main Methods:

  • Patch-clamp recordings on isolated Necturus taste cells and lingual slices.
  • Elimination of sodium (Na+) and potassium (K+) currents using tetrodotoxin (TTX) and tetraethyl-ammonium (TEA).
  • Investigation of calcium (Ca2+) currents and subsequent outward currents, with substitutions of Ca2+ and chloride (Cl-) ions, and application of Cl- channel blockers (SITS, DIDS).

Main Results:

  • A Ca2+-dependent outward anion current was identified in Necturus taste cells.
  • This current was abolished by substituting Ca2+ with Ba2+ or Cl- with large organic anions.
  • The current was reduced by SITS and DIDS, suggesting a role for Cl- conductance.

Conclusions:

  • A Ca2+-dependent anion conductance in taste cells is described.
  • This conductance likely terminates depolarizing receptor potentials during sustained chemostimulation.
  • The findings suggest a significant role in chemosensory adaptation and taste bud impulse modulation.

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