Evidence for a role of voltage-sensitive apical K+ channels in sour and salt taste transduction

Sue C Kinnamon; Stephen D Roper

doi:10.1093/chemse/13.1.115

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Evidence for a role of voltage-sensitive apical K+ channels in sour and salt taste transduction

Journal article

Peer reviewed

Evidence for a role of voltage-sensitive apical K+ channels in sour and salt taste transduction

Sue C Kinnamon and Stephen D Roper

Chemical senses, Vol.13(1), pp.115-121

1988-03

DOI: https://doi.org/10.1093/chemse/13.1.115

Abstract

The taste stimulus KCl is transduced in mudpuppy taste cells by a voltage-sensitive K+ conductance on the apical membrane. Sour taste stimuli produce depolarizing receptor potentials by blocking this conductance.

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.220 Smell & Taste Science; 3.220.1242 Aspartame
Web Of Science research areas: Behavioral Sciences; Food Science & Technology; Neurosciences; Physiology
ESI research areas: Neuroscience & Behavior

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Details

Title: Evidence for a role of voltage-sensitive apical K+ channels in sour and salt taste transduction
Creators: Sue C Kinnamon - Department of Anatomy and Neurobiology, Colorado State University Fort Collins, CO 80523
Stephen D Roper - Rocky Mountain Taste and Smell Center, University of Colorado Health Sciences Center 4200 East 9th Avenue, Denver, CO 80262, USA
Publication Details: Chemical senses, Vol.13(1), pp.115-121
Publisher: Oxford University Press
Academic Unit: Miller School of Medicine; Physiology and Biophysics Research
Language: English
Resource Type: Journal article
Record Identifier: 991031614201902976