@article {46189, title = {The neural representation of taste quality at the periphery.}, journal = {Nature}, volume = {517}, year = {2015}, month = {2015 Jan 15}, pages = {373-6}, abstract = {

The mammalian taste system is responsible for sensing and responding to the five basic taste qualities: sweet, sour, bitter, salty and umami. Previously, we showed that each taste is detected by dedicated taste receptor cells (TRCs) on the tongue and palate epithelium. To understand how TRCs transmit information to higher neural centres, we examined the tuning properties of large ensembles of neurons in the first neural station of the gustatory system. Here, we generated and characterized a collection of transgenic mice expressing a genetically encoded calcium indicator in central and peripheral neurons, and used a gradient refractive index microendoscope combined with high-resolution two-photon microscopy to image taste responses from ganglion neurons buried deep at the base of the brain. Our results reveal fine selectivity in the taste preference of ganglion neurons; demonstrate a strong match between TRCs in the tongue and the principal neural afferents relaying taste information to the brain; and expose the highly specific transfer of taste information between taste cells and the central nervous system.

}, keywords = {Animals, Calcium, Geniculate Ganglion, Mice, Mice, Transgenic, Neurons, Taste, Taste Buds, Taste Perception, Tongue}, issn = {1476-4687}, doi = {10.1038/nature13873}, author = {Barretto, Robert P J and Gillis-Smith, Sarah and Chandrashekar, Jayaram and Yarmolinsky, David A and Schnitzer, Mark J and Ryba, Nicholas J P and Zuker, Charles S} } @article {47204, title = {Sweet and bitter taste in the brain of awake behaving animals.}, journal = {Nature}, volume = {527}, year = {2015}, month = {2015 Nov 26}, pages = {512-5}, abstract = {

Taste is responsible for evaluating the nutritious content of food, guiding essential appetitive behaviours, preventing the ingestion of toxic substances, and helping to ensure the maintenance of a healthy diet. Sweet and bitter are two of the most salient sensory percepts for humans and other animals; sweet taste allows the identification of energy-rich nutrients whereas bitter warns against the intake of potentially noxious chemicals. In mammals, information from taste receptor cells in the tongue is transmitted through multiple neural stations to the primary gustatory cortex in the brain. Recent imaging studies have shown that sweet and bitter are represented in the primary gustatory cortex by neurons organized in a spatial map, with each taste quality encoded by distinct cortical fields. Here we demonstrate that by manipulating the brain fields representing sweet and bitter taste we directly control an animal{\textquoteright}s internal representation, sensory perception, and behavioural actions. These results substantiate the segregation of taste qualities in the cortex, expose the innate nature of appetitive and aversive taste responses, and illustrate the ability of gustatory cortex to recapitulate complex behaviours in the absence of sensory input.

}, keywords = {Animals, Appetitive Behavior, Avoidance Learning, Brain Mapping, Cerebral Cortex, Discrimination (Psychology), Male, Mice, Mice, Inbred C57BL, Optogenetics, Stereotaxic Techniques, Taste, Taste Perception, Wakefulness}, issn = {1476-4687}, doi = {10.1038/nature15763}, author = {Peng, Yueqing and Gillis-Smith, Sarah and Jin, Hao and Tr{\"a}nkner, Dimitri and Ryba, Nicholas J P and Zuker, Charles S} } @article {4385, title = {A gustotopic map of taste qualities in the mammalian brain.}, journal = {Science}, volume = {333}, year = {2011}, month = {2011 Sep 2}, pages = {1262-6}, abstract = {

The taste system is one of our fundamental senses, responsible for detecting and responding to sweet, bitter, umami, salty, and sour stimuli. In the tongue, the five basic tastes are mediated by separate classes of taste receptor cells each finely tuned to a single taste quality. We explored the logic of taste coding in the brain by examining how sweet, bitter, umami, and salty qualities are represented in the primary taste cortex of mice. We used in vivo two-photon calcium imaging to demonstrate topographic segregation in the functional architecture of the gustatory cortex. Each taste quality is represented in its own separate cortical field, revealing the existence of a gustotopic map in the brain. These results expose the basic logic for the central representation of taste.

}, keywords = {Afferent Pathways, Animals, Brain Mapping, Cerebral Cortex, Cycloheximide, Inbred C57BL, Knockout, Mice, Molecular Imaging, Neurons, Sodium Chloride, Sodium Glutamate, Sweetening Agents, Taste, Taste Buds}, issn = {1095-9203}, doi = {10.1126/science.1204076}, author = {Chen, Xiaoke and Gabitto, Mariano and Peng, Yueqing and Ryba, Nicholas J P and Zuker, Charles S} } @article {1767, title = {The cells and peripheral representation of sodium taste in mice.}, journal = {Nature}, volume = {464}, year = {2010}, month = {2010 Mar 11}, pages = {297-301}, abstract = {

Salt taste in mammals can trigger two divergent behavioural responses. In general, concentrated saline solutions elicit robust behavioural aversion, whereas low concentrations of NaCl are typically attractive, particularly after sodium depletion. Notably, the attractive salt pathway is selectively responsive to sodium and inhibited by amiloride, whereas the aversive one functions as a non-selective detector for a wide range of salts. Because amiloride is a potent inhibitor of the epithelial sodium channel (ENaC), ENaC has been proposed to function as a component of the salt-taste-receptor system. Previously, we showed that four of the five basic taste qualities-sweet, sour, bitter and umami-are mediated by separate taste-receptor cells (TRCs) each tuned to a single taste modality, and wired to elicit stereotypical behavioural responses. Here we show that sodium sensing is also mediated by a dedicated population of TRCs. These taste cells express the epithelial sodium channel ENaC, and mediate behavioural attraction to NaCl. We genetically engineered mice lacking ENaCalpha in TRCs, and produced animals exhibiting a complete loss of salt attraction and sodium taste responses. Together, these studies substantiate independent cellular substrates for all five basic taste qualities, and validate the essential role of ENaC for sodium taste in mice.

}, keywords = {Animals, Behavior, Epithelial Sodium Channel, Mice, Sodium, Taste, Taste Buds, Transgenic}, issn = {1476-4687}, doi = {10.1038/nature08783}, author = {Chandrashekar, Jayaram and Kuhn, Christina and Oka, Yuki and Yarmolinsky, David A and Hummler, Edith and Ryba, Nicholas J P and Zuker, Charles S} } @article {4387, title = {Common sense about taste: from mammals to insects.}, journal = {Cell}, volume = {139}, year = {2009}, month = {2009 Oct 16}, pages = {234-44}, abstract = {

The sense of taste is a specialized chemosensory system dedicated to the evaluation of food and drink. Despite the fact that vertebrates and insects have independently evolved distinct anatomic and molecular pathways for taste sensation, there are clear parallels in the organization and coding logic between the two systems. There is now persuasive evidence that tastant quality is mediated by labeled lines, whereby distinct and strictly segregated populations of taste receptor cells encode each of the taste qualities.

}, keywords = {Animals, Chemoreceptor Cells, Insects, Mammals, Taste, Taste Buds, Tongue}, issn = {1097-4172}, doi = {10.1016/j.cell.2009.10.001}, author = {Yarmolinsky, David A and Zuker, Charles S and Ryba, Nicholas J P} } @article {1768, title = {The taste of carbonation.}, journal = {Science}, volume = {326}, year = {2009}, month = {2009 Oct 16}, pages = {443-5}, abstract = {

Carbonated beverages are commonly available and immensely popular, but little is known about the cellular and molecular mechanisms underlying the perception of carbonation in the mouth. In mammals, carbonation elicits both somatosensory and chemosensory responses, including activation of taste neurons. We have identified the cellular and molecular substrates for the taste of carbonation. By targeted genetic ablation and the silencing of synapses in defined populations of taste receptor cells, we demonstrated that the sour-sensing cells act as the taste sensors for carbonation, and showed that carbonic anhydrase 4, a glycosylphosphatidylinositol-anchored enzyme, functions as the principal CO2 taste sensor. Together, these studies reveal the basis of the taste of carbonation as well as the contribution of taste cells in the orosensory response to CO2.

}, keywords = {Action Potentials, Animals, Benzolamide, Bicarbonates, Calcium Channels, Carbon Dioxide, Carbonated Beverages, Carbonic Anhydrase Inhibitors, Carbonic Anhydrase IV, Carbonic Anhydrases, Cell Surface, Chorda Tympani Nerve, Gene Expression Profiling, Mice, Protons, Receptors, Taste, Taste Buds, Taste Perception, Transgenic}, issn = {1095-9203}, doi = {10.1126/science.1174601}, author = {Chandrashekar, Jayaram and Yarmolinsky, David and von Buchholtz, Lars and Oka, Yuki and Sly, William and Ryba, Nicholas J P and Zuker, Charles S} } @article {1773, title = {The cells and logic for mammalian sour taste detection.}, journal = {Nature}, volume = {442}, year = {2006}, month = {2006 Aug 24}, pages = {934-8}, abstract = {

Mammals taste many compounds yet use a sensory palette consisting of only five basic taste modalities: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate). Although this repertoire may seem modest, it provides animals with critical information about the nature and quality of food. Sour taste detection functions as an important sensory input to warn against the ingestion of acidic (for example, spoiled or unripe) food sources. We have used a combination of bioinformatics, genetic and functional studies to identify PKD2L1, a polycystic-kidney-disease-like ion channel, as a candidate mammalian sour taste sensor. In the tongue, PKD2L1 is expressed in a subset of taste receptor cells distinct from those responsible for sweet, bitter and umami taste. To examine the role of PKD2L1-expressing taste cells in vivo, we engineered mice with targeted genetic ablations of selected populations of taste receptor cells. Animals lacking PKD2L1-expressing cells are completely devoid of taste responses to sour stimuli. Notably, responses to all other tastants remained unaffected, proving that the segregation of taste qualities even extends to ionic stimuli. Our results now establish independent cellular substrates for four of the five basic taste modalities, and support a comprehensive labelled-line mode of taste coding at the periphery. Notably, PKD2L1 is also expressed in specific neurons surrounding the central canal of the spinal cord. Here we demonstrate that these PKD2L1-expressing neurons send projections to the central canal, and selectively trigger action potentials in response to decreases in extracellular pH. We propose that these cells correspond to the long-sought components of the cerebrospinal fluid chemosensory system. Taken together, our results suggest a common basis for acid sensing in disparate physiological settings.

}, keywords = {Action Potentials, Animals, Calcium Channels, Cell Surface, Computational Biology, Gene Expression Profiling, Hydrogen-Ion Concentration, Membrane Glycoproteins, Mice, Neurons, Phosphoproteins, Receptors, Spinal Cord, Taste, Tongue, Transgenic}, issn = {1476-4687}, doi = {10.1038/nature05084}, author = {Huang, Angela L and Chen, Xiaoke and Hoon, Mark A and Chandrashekar, Jayaram and Guo, Wei and Tr{\"a}nkner, Dimitri and Ryba, Nicholas J P and Zuker, Charles S} } @article {1771, title = {The receptors and cells for mammalian taste.}, journal = {Nature}, volume = {444}, year = {2006}, month = {2006 Nov 16}, pages = {288-94}, abstract = {

The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to what was generally believed, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes: sweet, sour, bitter, salty and umami. Importantly, receptor cells for each taste quality function as dedicated sensors wired to elicit stereotypic responses.

}, keywords = {Animals, G-Protein-Coupled, Humans, Receptors, Signal Transduction, Taste, Taste Buds}, issn = {1476-4687}, doi = {10.1038/nature05401}, author = {Chandrashekar, Jayaram and Hoon, Mark A and Ryba, Nicholas J P and Zuker, Charles S} } @article {1774, title = {The receptors and coding logic for bitter taste.}, journal = {Nature}, volume = {434}, year = {2005}, month = {2005 Mar 10}, pages = {225-9}, abstract = {

The sense of taste provides animals with valuable information about the nature and quality of food. Bitter taste detection functions as an important sensory input to warn against the ingestion of toxic and noxious substances. T2Rs are a family of approximately 30 highly divergent G-protein-coupled receptors (GPCRs) that are selectively expressed in the tongue and palate epithelium and are implicated in bitter taste sensing. Here we demonstrate, using a combination of genetic, behavioural and physiological studies, that T2R receptors are necessary and sufficient for the detection and perception of bitter compounds, and show that differences in T2Rs between species (human and mouse) can determine the selectivity of bitter taste responses. In addition, we show that mice engineered to express a bitter taste receptor in {\textquoteright}sweet cells{\textquoteright} become strongly attracted to its cognate bitter tastants, whereas expression of the same receptor (or even a novel GPCR) in T2R-expressing cells resulted in mice that are averse to the respective compounds. Together these results illustrate the fundamental principle of bitter taste coding at the periphery: dedicated cells act as broadly tuned bitter sensors that are wired to mediate behavioural aversion.

}, keywords = {Animals, Food Preferences, G-Protein-Coupled, Humans, Inbred BALB C, Inbred C57BL, Knockout, Mice, Palate, Physical Stimulation, Receptors, Species Specificity, Substrate Specificity, Taste, Tongue}, issn = {1476-4687}, doi = {10.1038/nature03352}, author = {Mueller, Ken L and Hoon, Mark A and Erlenbach, Isolde and Chandrashekar, Jayaram and Zuker, Charles S and Ryba, Nicholas J P} } @article {1777, title = {Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways.}, journal = {Cell}, volume = {112}, year = {2003}, month = {2003 Feb 7}, pages = {293-301}, abstract = {

Mammals can taste a wide repertoire of chemosensory stimuli. Two unrelated families of receptors (T1Rs and T2Rs) mediate responses to sweet, amino acids, and bitter compounds. Here, we demonstrate that knockouts of TRPM5, a taste TRP ion channel, or PLCbeta2, a phospholipase C selectively expressed in taste tissue, abolish sweet, amino acid, and bitter taste reception, but do not impact sour or salty tastes. Therefore, despite relying on different receptors, sweet, amino acid, and bitter transduction converge on common signaling molecules. Using PLCbeta2 taste-blind animals, we then examined a fundamental question in taste perception: how taste modalities are encoded at the cellular level. Mice engineered to rescue PLCbeta2 function exclusively in bitter-receptor expressing cells respond normally to bitter tastants but do not taste sweet or amino acid stimuli. Thus, bitter is encoded independently of sweet and amino acids, and taste receptor cells are not broadly tuned across these modalities.

}, keywords = {Action Potentials, Afferent, Animals, Cell Membrane, Cell Surface, Cells, Citric Acid, Cultured, Female, Glutamic Acid, GTP-Binding Proteins, Isoenzymes, Knockout, Male, Membrane Proteins, Mice, Neurons, Phospholipase C beta, Quinine, Receptors, Sensory Receptor Cells, Signal Transduction, Sucrose, Taste, Taste Buds, TRPM Cation Channels, Type C Phospholipases}, issn = {0092-8674}, author = {Zhang, Yifeng and Hoon, Mark A and Chandrashekar, Jayaram and Mueller, Ken L and Cook, Boaz and Wu, Dianqing and Zuker, Charles S and Ryba, Nicholas J P} } @article {1776, title = {The receptors for mammalian sweet and umami taste.}, journal = {Cell}, volume = {115}, year = {2003}, month = {2003 Oct 31}, pages = {255-66}, abstract = {

Sweet and umami (the taste of monosodium glutamate) are the main attractive taste modalities in humans. T1Rs are candidate mammalian taste receptors that combine to assemble two heteromeric G-protein-coupled receptor complexes: T1R1+3, an umami sensor, and T1R2+3, a sweet receptor. We now report the behavioral and physiological characterization of T1R1, T1R2, and T1R3 knockout mice. We demonstrate that sweet and umami taste are strictly dependent on T1R-receptors, and show that selective elimination of T1R-subunits differentially abolishes detection and perception of these two taste modalities. To examine the basis of sweet tastant recognition and coding, we engineered animals expressing either the human T1R2-receptor (hT1R2), or a modified opioid-receptor (RASSL) in sweet cells. Expression of hT1R2 in mice generates animals with humanized sweet taste preferences, while expression of RASSL drives strong attraction to a synthetic opiate, demonstrating that sweet cells trigger dedicated behavioral outputs, but their tastant selectivity is determined by the nature of the receptors.

}, keywords = {Animals, Flavoring Agents, G-Protein-Coupled, Gene Deletion, Humans, In Situ Hybridization, kappa, Knockout, Mice, Opioid, Protein Isoforms, Protein Subunits, Receptors, Sodium Glutamate, Sucrose, Taste, Taste Buds}, issn = {0092-8674}, author = {Zhao, Grace Q and Zhang, Yifeng and Hoon, Mark A and Chandrashekar, Jayaram and Erlenbach, Isolde and Ryba, Nicholas J P and Zuker, Charles S} } @article {1778, title = {An amino-acid taste receptor.}, journal = {Nature}, volume = {416}, year = {2002}, month = {2002 Mar 14}, pages = {199-202}, abstract = {

The sense of taste provides animals with valuable information about the nature and quality of food. Mammals can recognize and respond to a diverse repertoire of chemical entities, including sugars, salts, acids and a wide range of toxic substances. Several amino acids taste sweet or delicious (umami) to humans, and are attractive to rodents and other animals. This is noteworthy because L-amino acids function as the building blocks of proteins, as biosynthetic precursors of many biologically relevant small molecules, and as metabolic fuel. Thus, having a taste pathway dedicated to their detection probably had significant evolutionary implications. Here we identify and characterize a mammalian amino-acid taste receptor. This receptor, T1R1+3, is a heteromer of the taste-specific T1R1 and T1R3 G-protein-coupled receptors. We demonstrate that T1R1 and T1R3 combine to function as a broadly tuned L-amino-acid sensor responding to most of the 20 standard amino acids, but not to their D-enantiomers or other compounds. We also show that sequence differences in T1R receptors within and between species (human and mouse) can significantly influence the selectivity and specificity of taste responses.

}, keywords = {Alleles, Amino Acids, Animals, Calcium Signaling, Cell Line, Cell Surface, Chorda Tympani Nerve, Dose-Response Relationship, Drug, G-Protein-Coupled, Genetic, Heterotrimeric GTP-Binding Proteins, Humans, Inosine Monophosphate, Mice, Mutation, Polymorphism, Protein Subunits, Receptors, Stereoisomerism, Structure-Activity Relationship, Substrate Specificity, Taste, Taste Buds, Transfection}, issn = {0028-0836}, doi = {10.1038/nature726}, author = {Nelson, Greg and Chandrashekar, Jayaram and Hoon, Mark A and Feng, Luxin and Zhao, Grace and Ryba, Nicholas J P and Zuker, Charles S} }