scholarly journals A Possibility of Efferent Innervation of the Gustatory Cell in the Rat Circumvallate Taste Bud.

1996 ◽  
Vol 59 (5) ◽  
pp. 479-484 ◽  
Author(s):  
Sumio YOSHIE ◽  
Hiroaki KANAZAWA ◽  
Tsuneo FUJITA
Keyword(s):  
Taste Bud ◽  
Efferent Innervation ◽  
Gustatory Cell

scholarly journals Conductance Change Associated with Receptor Potentials of Gustatory Cells in Rat

1971 ◽  
Vol 58 (6) ◽  
pp. 688-699 ◽  
Author(s):  
Masahiro Ozeki
Keyword(s):  
Membrane Conductance ◽  
Receptor Potential ◽  
Cell Types ◽  
Taste Bud ◽  
Resting Potential ◽  
Gustatory Cell ◽  
Long Duration ◽  
Intracellular Microelectrodes ◽  
Chemical Stimuli ◽  
Potential Level

The electrical properties of gustatory cells and cells which do not respond to chemical stimuli in the taste bud of fungiform papillae in rats were studied by means of intracellular microelectrodes. Neither of these cell types showed spike electrogenesis. Gustatory cells showed a depolarization, the receptor potential, associated with an increase in the membrane conductance in response to NaCl, sucrose, and HCl, whereas quinine produced a decrease in the conductance together with an increase in the receptor potential magnitude. The reversal point of the receptor potential in response to NaCl or KCl was close to zero membrane potential, but in the case of quinine it was at a more negative potential level than the resting potential. From these results two receptive processes are postulated in the gustatory cell membrane. When the gustatory cells were stimulated for a long duration by concentrated NaCl or sucrose, receptor potentials showed adaptation with decrease in magnitude, but adaptation of the responses to HCl and quinine were hardly detected. Adaptation of the receptor potential was not correlated with conductance change.

Some Observations on Changes in Denervated Taste Buds of Circumvallate Papillae of Rabbits

1969 ◽  
Vol 27 ◽  
pp. 308-309
Author(s):  
Sunao Fujimoto ◽  
Raymond G. Murray ◽  
Assia Murray
Keyword(s):  
Taste Buds ◽  
Taste Bud ◽  
Cell Type ◽  
Dark Cells ◽  
Type Iii ◽  
Circumvallate Papillae ◽  
Taste Bud Cells ◽  
Light Cells

Taste bud cells in circumvallate papillae of rabbit have been classified into three groups: dark cells; light cells; and type III cells. Unilateral section of the 9th nerve distal to the petrosal ganglion was performed in 18 animals, and changes of each cell type in the denervated buds were observed from 6 hours to 10 days after the operation.Degeneration of nerves is evident at 12 hours (Fig. 1) and by 2 days, nerves are completely lacking in the buds. Invasion by leucocytes into the buds is remarkable from 6 to 12 hours but then decreases. Their extrusion through the pore is seen. Shrinkage and disturbance in arrangement of cells in the buds can be seen at 2 days. Degenerated buds consisting of a few irregular cells and remnants of degenerated cells are present at 4 days, but buds apparently normal except for the loss of nerve elements are still present at 6 days.

scholarly journals Does intervention with GLP-1 receptor agonist semaglutide modulate perception of sweet taste in women with obesity: study protocol of a randomized, single-blinded, placebo-controlled clinical trial

Trials ◽  
2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Mojca Jensterle ◽  
Simona Ferjan ◽  
Tadej Battelino ◽  
Jernej Kovač ◽  
Saba Battelino ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Neural Response ◽  
Taste Perception ◽  
Taste Bud ◽  
Controlled Clinical Trial ◽  
Food Cues ◽  
Link Type ◽  
Visual Food Cues ◽  
Taste Bud Cells

Abstract Background Preclinical studies demonstrated that glucagon-like peptide 1 (GLP-1) is locally synthesized in taste bud cells and that GLP-1 receptor exists on the gustatory nerves in close proximity to GLP-1-containing taste bud cells. This local paracrine GLP-1 signalling seems to be specifically involved in the perception of sweets. However, the role of GLP-1 in taste perception remains largely unaddressed in clinical studies. Whether any weight-reducing effects of GLP-1 receptor agonists are mediated through the modulation of taste perception is currently unknown. Methods and analysis This is an investigator-initiated, randomized single-blind, placebo-controlled clinical trial. We will enrol 30 women with obesity and polycystic ovary syndrome (PCOS). Participants will be randomized in a 1:1 ratio to either semaglutide 1.0 mg or placebo for 16 weeks. The primary endpoints are alteration of transcriptomic profile of tongue tissue as changes in expression level from baseline to follow-up after 16 weeks of treatment, measured by RNA sequencing, and change in taste sensitivity as detected by chemical gustometry. Secondary endpoints include change in neural response to visual food cues and to sweet-tasting substances as assessed by functional MRI, change in body weight, change in fat mass and change in eating behaviour and food intake. Discussion This is the first study to investigate the role of semaglutide on taste perception, along with a neural response to visual food cues in reward processing regions. The study may identify the tongue and the taste perception as a novel target for GLP-1 receptor agonists. Ethics and disseminations The study has been approved by the Slovene National Medical Ethics Committee and will be conducted in accordance with the Declaration of Helsinki and Good Clinical Practice guidelines. Results will be submitted for publication in an international peer-reviewed scientific journal. Trial registration ClinicalTrials.govNCT04263415. Retrospectively registered on 10 February 2020

scholarly journals Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632

2021 ◽  
Vol 22 (13) ◽  
pp. 6782
Author(s):  
Zixing Chen ◽  
Wenmeng He ◽  
Thomas Chun Ning Leung ◽  
Hau Yin Chung
Keyword(s):  
Calcium Imaging ◽  
Cultured Cells ◽  
Rho Kinase ◽  
Culture Method ◽  
Taste Bud ◽  
Label Free ◽  
Sprague Dawley ◽  
Rock Inhibitor ◽  
High Calcium

Cultured keratinocytes are desirable models for biological and medical studies. However, primary keratinocytes are difficult to maintain, and there has been little research on lingual keratinocyte culture. Here, we investigated the effect of Y-27632, a Rho kinase (ROCK) inhibitor, on the immortalization and characterization of cultured rat lingual keratinocyte (RLKs). Three Y-27632–supplemented media were screened for the cultivation of RLKs isolated from Sprague–Dawley rats. Phalloidin staining and TUNEL assay were applied to visualize cytoskeleton dynamics and cell apoptosis following Y-27632 removal. Label-free proteomics, RT-PCR, calcium imaging, and cytogenetic studies were conducted to characterize the cultured cells. Results showed that RLKs could be conditionally immortalized in a high-calcium medium in the absence of feeder cells, although they did not exhibit normal karyotypes. The removal of Y-27632 from the culture medium led to reversible cytoskeletal reorganization and nuclear enlargement without triggering apoptosis, and a total of 239 differentially expressed proteins were identified by proteomic analysis. Notably, RLKs derived from the non-taste epithelium expressed some molecular markers characteristic of taste bud cells, yet calcium imaging revealed that they rarely responded to tastants. Collectively, we established a high-calcium and feeder-free culture method for the long-term maintenance of RLKs. Our results shed some new light on the immortalization and differentiation of lingual keratinocytes.

Taste bud development in the channel catfish

2004 ◽  
Vol 482 (1) ◽  
pp. 1-16 ◽  
Author(s):  
R. Glenn Northcutt
Keyword(s):  
Channel Catfish ◽  
Taste Bud ◽  
Bud Development

Taste bud distribution and innervation on the palate of the rat

1982 ◽  
Vol 7 (1) ◽  
pp. 99-108 ◽  
Author(s):  
Inglis J. Miller ◽  
Kevin M. Spangler
Keyword(s):  
Taste Bud

Neurosecretory cell types in normal taste bud

1970 ◽  
Vol 26 (3) ◽  
pp. 289-290 ◽  
Author(s):  
C. Olivieri Sangiacomo
Keyword(s):  
Neurosecretory Cell ◽  
Cell Types ◽  
Taste Bud ◽  
Normal Taste
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