品味
味蕾
生物物理学
化学
动作(物理)
离子
食品科学
生物
物理
有机化学
量子力学
作者
Zhongming Ma,Usha Paudel,J. Kevin Foskett
出处
期刊:American Journal of Physiology-cell Physiology
[American Physical Society]
日期:2023-06-05
卷期号:325 (1): C155-C171
被引量:3
标识
DOI:10.1152/ajpcell.00413.2022
摘要
Temperature strongly influences the intensity of taste, but it remains understudied despite its physiological, hedonic, and commercial implications. The relative roles of the peripheral gustatory and somatosensory systems innervating the oral cavity in mediating thermal effects on taste sensation and perception are poorly understood. Type II taste-bud cells, responsible for sensing sweet, bitter umami, and appetitive NaCl, release neurotransmitters to gustatory neurons by the generation of action potentials, but the effects of temperature on action potentials and the underlying voltage-gated conductances are unknown. Here, we used patch-clamp electrophysiology to explore the effects of temperature on acutely isolated type II taste-bud cell electrical excitability and whole cell conductances. Our data reveal that temperature strongly affects action potential generation, properties, and frequency and suggest that thermal sensitivities of underlying voltage-gated Na
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