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Chemical Senses 2005 30(Supplement 1):i29-i30; doi:10.1093/chemse/bjh097
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Chemical Senses Vol. 30 No. suppl 1 © Oxford University Press 2005; all rights reserved

Multiple Pathways for Signaling Glutamate Taste in Rodents

Nirupa Chaudhari1,2, Yutaka Maruyama1, Stephen Roper1,2 and Kristina Trubey1

1 Department of Physiology and Biophysics, University of Miami School of Medicine, Miami, FL 33136, USA and 2 Neuroscience Program, University of Miami School of Medicine, Miami, FL 33136, USA

Correspondence to be sent to: Nirupa Chaudhari, e-mail: nchaudhari@miami.edu

Key words: cAMP, functional imaging, taste receptor, umami

The first 150 words of the full text of this article appear below.


   Umami: a complex taste
 
L-glutamate, typically as its Na salt (MSG), elicits a taste termed umami. A characteristic feature of umami taste is the synergistic potentiation of glutamate taste by purine nucleotide (inosine, guanosine) monophosphates. This is manifested as an enhanced electrophysiological response from taste receptor cells, as an increase in nerve firing rate, or as increased preference in behavioral assays. Apart from this enhanced intensity, it is not clear whether the addition of nucleotides also leads to a change in the perceived quality of glutamate in animals and humans.

The magnitude of nucleotide-potentiation in nerve recordings varies considerably between the chorda tympani (CT) and glossopharyngeal (GL) nerves (Ninomiya et al., 1993Go). Single-unit recordings further highlight the heterogeneity of umami responses in that nucleotide-potentiated signals are seen in distinct fiber-types (sucrose-best or glutamate-best) in the CT and GL nerves (Ninomiya and Funakoshi, 1989Go; Yamamoto et al., 1991Go; Formaker . . . [Full Text of this Article]


   Identifying taste receptors
 

   Umami responses of taste cells
 

   Conclusion
 

   Acknowledgements
 

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