Faculty Bibliography

New techniques for enzymatic dissociation of mammalian taste cells allowed us to study, for the first time, the morphology of murine taste receptor cells using high resolution scanning electron microscopy. Cell shape varied from spindle to bipolar to lamellar, similar to shapes previously described in cells from amphibian taste buds. Cell length varied from 19 to 65-mu-m (39 +/- 19-mu-m), with width averaging 6 +/- 3.4-mu-m. A rare picture of the apical microvilli of a taste receptor cell, and a view of microvilli within a taste pore. suggest that at any given time, five to eight taste cells may be exposed to the oral cavity. Assuming a cell life-span of 10 days, and 50 cells per bud, all of which eventually reach the taste pore, one can calculate that the average cell is exposed to the oral environment for approximately 4-5 h. After this time, these cells may fuse into the surrounding epithelium and slough off into the oral cavity where secretions of the major or von Ebner's salivary glands remove them

Recently completed studies from our laboratories have demonstrated that the characteristic human male axillary odors consist of C6 to C11 normal, branched, and unsaturated aliphatic acids, with (E)-3-methyl-2-hexenoic acid being the most abundant. To investigate the mechanism by which the odor is formed, it is necessary to determine the nature of the odorless precursor(s) found in the apocrine secretion which is converted by the cutaneous microorganisms to the characteristic axillary odor. Pooled apocrine secretion was obtained from several male volunteers by intracutaneous injection of epinephrine. Partitioning this secretion into aqueous and organic soluble fractions was followed by hydrolysis of each fraction with NaOH or incubation with axillary microorganisms (cutaneous lipophilic corynebacterium). Analysis by gas chromatography/mass spectrometry (GC/MS) revealed the presence of (E)- and (Z)-3-methyl-2-hexenoic acid in the aqueous phase hydrolysate and aqueous phase incubated with bacteria; however, only a trace amount was seen in the resultant organic phase mixtures. These results suggest that a water-soluble precursor(s) is converted by the axillary flora to the characteristic axillary odors.

Human saliva is supersaturated with respect to basic calcium phosphate salts but is stabilized by specific macromolecules that inhibit calcium phosphate precipitation. One of the families of inhibitory proteins in human and monkey saliva is the acidic proline-rich proteins. The purpose of this study was to isolate and characterize inhibitors of calcium phosphate precipitation from rabbit parotid saliva. Saliva was fractionated by immunoaffinity chromatography and anion exchange chromatography. Individual fractions were assayed for their ability to inhibit calcium phosphate crystal growth and the fraction associated with the inhibition was purified by repeated anion exchange chromatography, preparative gel electrophoresis and electroelution. A major (APRP) and two minor proteins (AM1, AM2) that were inhibitory were purified. APRP is an acidic proline-rich phospho-glycoprotein and a very potent inhibitor of secondary crystal growth of calcium phosphate as it was active at a concentration of 2 x 10(-8) M in a standard assay. The N-terminal sequence of one APRP was EYENLDGSLAATQNDDD?Q and a clostripain fragment of APRP had the following N-terminal sequence PQHRPPRPGGH-????SPPP?GN???PPP. Although the N-terminal segment of APRP does not resemble that of proline-rich proteins, alignment of the clostripain fragment with the repeat region of such proteins from rat, mouse, monkey and man revealed a high degree of similarity, indicating a structural relationship with the proline-rich protein family

In spite of the coexistence of saliva and taste in the oral cavity, an understanding of their interactions is still incomplete. Saliva has modulating effects on sour, salt, and the monosodium-glutamate-induced savory or umami taste. It has a diminishing effect on sour taste as a result of the buffering by salivary bicarbonate. It probably also contributes to the umami taste with endogenous salivary glutamate levels. Salt taste is detected only when above salivary sodium-chloride concentrations; thus saliva influences salt taste threshold levels. It also provides the ionic environment for taste cells, probably critical in signal transduction. Salivary flow rate and composition are influenced by the type of taste stimuli. In general, sour taste, elicited by citric acid or sour food, induces the highest flow rate and Na+ concentrations, while salt gives rise to high protein and Ca2+ concentrations. Stimulation with the four basic taste modalities (sour, sweet, salty, and bitter), however, does not increase the relative proportion of any of the salivary proteins. This review examines the literature on the interactions of saliva with taste, and the effect of taste on salivary composition. The possible role of the von Ebner's salivary glands and the role of saliva as a chemical cue are also discussed

Individual taste receptor cells were isolated from the tongue of the mouse by enzymatic treatment followed by mechanical dissociation. The cells were morphologically identical with taste cells from amphibians. Whole-cell voltage-clamp recordings indicated that the murine taste cells possess a variety of voltage-dependent inward and outward currents. Delayed rectifier currents were blocked by denatonium benzoate, one of the most bitter compounds known. This preparation should permit a detailed electrophysiologcal investigation of taste transduction in mammals at the level of taste receptor cells