Abstract
► ATP as an excitatory sensory transmitter in taste buds. ► Role of ATP, ACh, adenosine, 5-HT, GABA, and glutamate as taste transmitters. ► Autocrine–paracrine signaling in the taste bud. ► Positive feedback for ATP release from taste buds via P2X and P2Y purinoceptors.
Taste buds are peripheral chemosensory organs situated in the oral cavity. Each taste bud consists of a community of 50–100cells that interact synaptically during gustatory stimulation. At least three distinct cell types are found in mammalian taste buds – Type I cells, Receptor (Type II) cells, and Presynaptic (Type III) cells. Type I cells appear to be glial-like cells. Receptor cells express G protein-coupled taste receptors for sweet, bitter, or umami compounds. Presynaptic cells transduce acid stimuli (sour taste). Cells that sense salt (NaCl) taste have not yet been confidently identified in terms of these cell types. During gustatory stimulation, taste bud cells secrete synaptic, autocrine, and paracrine transmitters. These transmitters include ATP, acetylcholine (ACh), serotonin (5-HT), norepinephrine (NE), and GABA. Glutamate is an efferent transmitter that stimulates Presynaptic cells to release 5-HT. This chapter discusses these transmitters, which cells release them, the postsynaptic targets for the transmitters, and how cell–cell communication shapes taste bud signaling via these transmitters.
