title: Intracellular calcium increase in gerbil taste cell by amino acid sweeteners.
abstract: Gustatory transduction mechanisms for sucrose and amino acid sweeteners in gerbil taste cells were studied with Ca2+ imaging and whole cell recording techniques. A 100 mM sucrose stimulus with Ca2+ increased the intracellular Ca2+ concentration ([Ca2+]i) in sweet-sensitive taste cells of the taste bud, but the sucrose stimulus without Ca2+ did not change the [Ca2+]i. A 10 mM D-phenylalanine sweet stimulus with or without Ca2+ similarly increased the [Ca2+]i in the taste bud. The addition of 5 microM ionomysin, a Ca(2+)-ionophore, without Ca2+ greatly increased the [Ca2+]i in the taste bud. The application of 10 mM D-phenylalanine stimulus without Ca2+ enhanced the outward K+ current in isolated taste cells. These results suggest that a sugar sweetener such as sucrose induces a depolarization in gerbil taste cells which activates voltage-dependent Ca2+ channels and that a non-sugar sweetener such as D-phenylalanine releases Ca2+ from the internal stores without a depolarization.
authors.affiliation: Department of Physiology, Nagasaki University School of Dentistry, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Uchida
authors.forename: T
authors.initials: T
authors.lastname: Sato
mesh_terms: D000818:Animals; D002118:Calcium / Q000378:metabolism*; D005849:Gerbillinae; D015759:Ionomycin / Q000494:pharmacology; D008564:Membrane Potentials / Q000187:drug effects; D010649:Phenylalanine / Q000494:pharmacology*; D011188:Potassium / Q000494:pharmacology; D013395:Sucrose / Q000494:pharmacology*; D013649:Taste / Q000502:physiology*
chemical_list: D010649:Phenylalanine; D015759:Ionomycin; D013395:Sucrose; D011188:Potassium; D002118:Calcium