Taste receptor membranes, initial interaction with

It has been proposed " that the mechanism(s) of action of gymnemic acids and ziziphins is a biphasic, model-membrane penetration-process. The model suggested that the modifier molecules interact first with the receptor-cell plasma-membrane surface. It was postulated that this initial interaction involves a selective effect on taste perception, including the transduction and quality specification of the sweet stimuli, and selective depression of sweetness perception. Following the initial interaction, the modifier molecules interact with the membrane-lipid interior to produce a general disruption of membrane function and a nonselective effect on taste... 

The sweet taste and olfactory responses to a variety of stimuli are examples of chemical senses that utilize protein receptors for initial detection of the stimulus. Most bitter compounds have a hydrophobic component which enables their direct interaction with the cell membrane however, some evidence suggests a protein receptor mechanism. The cooling sensation is treated as a chemesthetic sense, where stimulation takes place at the basal membrane. However, compounds that evoke this response have very specific structural limitations, and most are related to menthol. For purposes of discussion, bitter and cooling sensations will be discussed under generalized receptor mechanisms. 

Taste transduaion is initiated when taste stimuli interact with exposed cells in the apical microvilli of the tongue. The receptor-ligand interaction leads to membrane depolarization and to activation of afferent gustatory neurons. The perception of the common human taste qualities— sweet, bitter, salty, and sour—has been assigned to groups of taste neurons. But a characteristic property of taste transduction is that the taste cells can also be stimulated directly without the intervention of receptors. 

Fig. 1.—Diagrammatic Representation of the Three Steps in the Taste-cell Transduction. Step 1, interaction of stimulus (S) with membrane-bound receptor (R) to form stimulus-receptor complex (SR) step 2, conformational change (SR) to (SR), brought about by interaction of S with R (this change initiates a change in plasma-membrane conformation of taste cells, probably below the level of the tight junction) and step 3, conformational changes of the membrane result in lowered membrane resistance, and the consequential influx on intracellular ionic species, probably Na. This influx generates the receptor potential which induces synaptic vesicular release to the innervating, sensory nerve, leading to the generator potential.

The taste cells are situated in the lingual epithelium with the apical membrane exposed to the mucosal surface of the oral cavity and the basal surface in contact with the nerve [interstitial fluid] [FIGURE 10]. Within the basolateral surface are the nerves which respond to the chemestiietic stimulants, i.e. direct nerve stimulation. The microvilli at the apical membrane contain receptor proteins which respond to sweeteners, some bitters and possibly coolants. The olfactory cells are bipolar neurons with dendritic ends containing cilia exposed to the surface and axons linked to the brain, where they synapse in the olfactory bulb. The transfer of information from this initial stimulus-receptor interaction to the brain processing centers involves chentical transduction steps in the membrane and within the receptor cells. The potential chemical interactions at the cell membrane and within the cell are schematically outlined in FIGURE 10. 

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