title: Cracking taste codes by tapping into sensory neuron impulse traffic.
abstract: Insights into the biological basis for mammalian taste quality coding began with electrophysiological recordings from "taste" nerves and this technique continues to produce essential information today. Chorda tympani (geniculate ganglion) neurons, which are particularly involved in taste quality discrimination, are specialists or generalists. Specialists respond to stimuli characterized by a single taste quality as defined by behavioral cross-generalization in conditioned taste tests. Generalists respond to electrolytes that elicit multiple aversive qualities. Na(+)-salt (N) specialists in rodents and sweet-stimulus (S) specialists in multiple orders of mammals are well characterized. Specialists are associated with species' nutritional needs and their activation is known to be malleable by internal physiological conditions and contaminated external caloric sources. S specialists, associated with the heterodimeric G-protein coupled receptor T1R, and N specialists, associated with the epithelial sodium channel ENaC, are consistent with labeled line coding from taste bud to afferent neuron. Yet, S-specialist neurons and behavior are less specific than T1R2-3 in encompassing glutamate and E generalist neurons are much less specific than a candidate, PDK TRP channel, sour receptor in encompassing salts and bitter stimuli. Specialist labeled lines for nutrients and generalist patterns for aversive electrolytes may be transmitting taste information to the brain side by side. However, specific roles of generalists in taste quality coding may be resolved by selecting stimuli and stimulus levels found in natural situations. T2Rs, participating in reflexes via the glossopharynygeal nerve, became highly diversified in mammalian phylogenesis as they evolved to deal with dangerous substances within specific environmental niches. Establishing the information afferent neurons traffic to the brain about natural taste stimuli imbedded in dynamic complex mixtures will ultimately "crack taste codes."
authors.affiliation: Center for Chemosensory Sciences, Department of Oral Health & Diagnostic Sciences, University of Connecticut Health Center, Farmington, CT 06030-1715, United States. mfrank@neuron.uchc.edu
authors.forename: Marion E
authors.initials: ME
authors.lastname: Frank
authors.forename: Robert F
authors.initials: RF
authors.lastname: Lundy
authors.forename: Robert J
authors.initials: RJ
authors.lastname: Contreras
mesh_terms: D000818:Animals; D006801:Humans; D009415:Nerve Net / Q000502:physiology; D011956:Receptors, Cell Surface / Q000502:physiology; D011984:Sensory Receptor Cells / Q000145:classification / Q000502:physiology*; D013268:Stimulation, Chemical; D013649:Taste / Q000502:physiology*
chemical_list: D011956:Receptors, Cell Surface