We know that the human tongue can detect five tastes -- sweet, salt, sour, bitter and umami (a taste for identifying protein rich foods).
Taste cells are found in papillae, the little bumps on our tongues. These cells contain the receptors that interact with chemicals in foods to allow us to sense sweet, salty, sour, bitter, and umami. Taste cells are located in clusters called taste buds, which in turn are found in papillae, the raised bumps visible on the tongue's surface.
Two types of taste cells contain chemical receptors that initiate perception of sweet, bitter, umami, salty, and sour taste qualities. A third type appears to serve as a supporting cell.
A remarkable characteristic of these sensory cells is that they regularly regenerate. All three taste cell types undergo frequent turnover, with an average lifespan of 10-16 days. As such, new taste cells must constantly be regenerated to replace cells that have died.
When sweet, bitter and umami molecules reach the tongue, they activate taste receptors in specialized cells called Type II taste cells. 'how do these taste cells tell the brain that they have detected something?' This question has been a longstanding missing link in our understanding of taste perception. The scientists already knew that activation of taste receptors on Type II cells initiates a complex chain of events inside the taste cells. What they found, as reported in the current issue of Nature, is that the final step involves the opening of a pore formed by CALHM1 (calcium-homeostasis-modulator-1) in the taste cell membrane. The open channel allows molecules of the neurotransmitter ATP to leave the taste cell and relay a signal to adjacent nerve cells connected to the brain.
Monell molecular neurobiologist Ichiro Matsumato, PhD, contributed to the work by showing that the gene for CALHM1 is expressed in Type II taste cells, but not in other types of taste tissue. Their findings demonstrate that the CALHM1 pore is localized specifically in cells that detect sweet, bitter and umami taste.
The necessity of CALHM1 for the ability to taste sweet, bitter, and umami was demonstrated in behavioral tests performed by Tordoff. Reasoning that mice lacking the CALMH1 channel would not be able to release ATP to send information about sweet, bitter and umami taste detection to the brain, Tordoff tested the taste preferences of Calhm1 'knockout' mice. Engineered by co-author Philippe Marambaud, PhD, of the Feinstein Institute for Medical Research, the knockout mice lack the gene that codes for CALHM1.
"Like humans, mice with an intact CALHM1 gene avidly drink sucrose and other sweeteners, and avoid bitter compounds such as quinine. However, mice lacking CALHM1 are very unusual," said Tordoff. "These mice treat sweeteners and bitter compounds as if they were water. They behave as if they can't taste them at all."
Responses to salty and sour tastes were not affected by the missing gene because perception of these taste qualities is mediated via a different set of taste cells.
Of the five taste sensations -- sweet, bitter, sour, salty and umami -- sour is arguably the strongest yet the least understood. Sour is the sensation evoked by substances that are acidic, such as lemons and pickles. The more acidic the substance, the more sour the taste.
Acids release protons. How protons activate the taste system had not been understood. The USC team expected to find protons from acids binding to the outside of the cell and opening a pore in the membrane that would allow sodium to enter the cell. Sodium's entry would send an electrical response to the brain, announcing the sensation that we perceive as sour.
Instead, the researchers found that the protons were entering the cell and causing the electrical response directly.
"In order to understand how sour works, we need to understand how the cells that are responsive to sour detect the protons," said senior author Emily Liman, associate professor of neurobiology in the USC College of Letters, Arts and Sciences.
"In the past, it's been difficult to address this question because the taste buds on the tongue are heterogeneous. Among the 50 or so cells in each taste bud there are cells responding to each of the five tastes. But if we want to know how sour works, we need to measure activity specifically in the sour sensitive taste cells and determine what is special about them that allows them to respond to protons."
Liman and her team bred genetically modified mice and marked their sour cells with a yellow florescent protein. Then they recorded the electrical responses from just those cells to protons.
The ability to sense protons with a mechanism that does not rely on sodium has important implications for how different tastes interact, Liman speculates.
"This mechanism is very appropriate for the taste system because we can eat something that has a lot of protons and not much sodium or other ions, and the taste system will still be able to detect sour," she said. "It makes sense that nature would have built a taste cell like this, so as not to confuse salty with sour."
References:
Of the five taste sensations -- sweet, bitter, sour, salty and umami -- sour is arguably the strongest yet the least understood. Sour is the sensation evoked by substances that are acidic, such as lemons and pickles. The more acidic the substance, the more sour the taste.
Acids release protons. How protons activate the taste system had not been understood. The USC team expected to find protons from acids binding to the outside of the cell and opening a pore in the membrane that would allow sodium to enter the cell. Sodium's entry would send an electrical response to the brain, announcing the sensation that we perceive as sour.
Instead, the researchers found that the protons were entering the cell and causing the electrical response directly.
"In order to understand how sour works, we need to understand how the cells that are responsive to sour detect the protons," said senior author Emily Liman, associate professor of neurobiology in the USC College of Letters, Arts and Sciences.
"In the past, it's been difficult to address this question because the taste buds on the tongue are heterogeneous. Among the 50 or so cells in each taste bud there are cells responding to each of the five tastes. But if we want to know how sour works, we need to measure activity specifically in the sour sensitive taste cells and determine what is special about them that allows them to respond to protons."
Liman and her team bred genetically modified mice and marked their sour cells with a yellow florescent protein. Then they recorded the electrical responses from just those cells to protons.
The ability to sense protons with a mechanism that does not rely on sodium has important implications for how different tastes interact, Liman speculates.
"This mechanism is very appropriate for the taste system because we can eat something that has a lot of protons and not much sodium or other ions, and the taste system will still be able to detect sour," she said. "It makes sense that nature would have built a taste cell like this, so as not to confuse salty with sour."
References:
- Akiyuki Taruno, Valérie Vingtdeux, Makoto Ohmoto, Zhongming Ma, Gennady Dvoryanchikov, Ang Li, Leslie Adrien, Haitian Zhao, Sze Leung, Maria Abernethy, Jeremy Koppel, Peter Davies, Mortimer M. Civan, Nirupa Chaudhari, Ichiro Matsumoto, Göran Hellekant, Michael G. Tordoff, Philippe Marambaud, J. Kevin Foskett. CALHM1 ion channel mediates purinergic neurotransmission of sweet, bitter and umami tastes. Nature, 2013; DOI:10.1038/nature11906
- Monell Chemical Senses Center. "Scientists help identify a missing link in taste perception."ScienceDaily, 6 Mar. 2013. Web. 8 Mar. 2013.
- Rui B. Chang, Hang Waters, Emily R. Liman. A proton current drives action potentials in genetically identified sour taste cells. Proceedings of the National Academy of Sciences, 2010; DOI:10.1073/pnas.1013664107
- University of Southern California (2010, November 25). How people perceive sour flavors: Proton current drives action potentials in taste cells. ScienceDaily. Retrieved March 8, 2013, from http://www.sciencedaily.com/releases/2010/11/101124114709.htm
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