PHYSICOCHEMICAL STUDIES OF TASTE RECEPTION VI: Interpretation of Anion Influences on Taste Response

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Abstract
Monolayers of lipids from bovine tongue epithelium were prepared as a model system for the gustatory receptor membrane to clarify the effects of anions on the taste response. Changes in the surface potential of the monolayers were measured by use of the ionizing-electrode method under the presence of sodium and calcium salts carrying various species of anions in the aqueous phase. The organic and chaotropic anions showed the suppressive effect on the surface potentials as compared with Cl– or NO3-. The influences of anion species on the surface potential were similar to those on the taste response recorded from glossopharyngeal nerve of the frog. This suggested that the effects of anions on the taste response could be explained in terms of the electrical potential at the interface between the receptor membrane and stimulating solution. Analysis of data on the surface potential revealed that a conformational change of the monolayers caused by non-electrical interaction between the monolayers and anions is responsible for the suppressive effect.

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