Taste transduction is initiated when tastants interact with specific receptors on the apical membrane of taste cells. Modulation of the taste signal can occur in these cells before transmission to the brain. Strategies to modulate some taste qualities include the direct interference of compounds with taste receptors. However, some taste-enhancing substances interact with other receptors to modulate taste responses such as glutamylcysteinylglycine (GSH) which activates Calcium-Sensing receptors (CaSR). In the present study, we examined the effects of novel Taste Modifier Compounds (TMCs) on taste responses in mice. Behavior studies showed that mice consumed more NaCl or RebA when TMCs were present compared to NaCl or RebA alone. To elucidate whether the interactions occured at the taste bud level, electrophysiological recordings of the chorda tympani nerve (innervating the fungiform papillae on the front of the tongue) were performed. Results showed higher response to NaCl + TMCs compared to NaCl. Interestingly, TMCs alone did not elicit any response in both tests. Additional experiments are in progress to clarify the mechanism(s) involved in the modulation.

Effect of taste modifier compounds (TMCs) on mice taste responses

256th National Meeting (2018)

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