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Receptor Site for Sour Stimuli

Nature volume 239, pages 459–460 (1972)Cite this article

Abstract

ELECTROPHYSIOLOGICAL studies1,2 showed that sour taste is induced by binding of hydrogen ions to the gustatory receptor membrane. Because biological membrane is composed mainly of protein and lipid it seems that either the carboxylic group of protein or the phosphate group of phospholipids is the receptor site for sour stimuli. We examine interaction of acids with monolayers of lipids from bovine fungiform papillae and propose that the phosphate group of phospholipids in the gustatory receptor membrane is the receptor site for sour stimuli.

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References

  1. Beidler, L. M., in Olfaction and Taste (edit. by Hayashi, T.), 2, 509 (Pergamon Press, Oxford, 1967).

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  2. Beidler, L. M., in Handbook of Sensory Physiology (edit. by Beidler, L. M.), 4 (2)200 (Springer-Verlag, Berlin, 1971).

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  3. Folch, J., Ascoli, I., Lees, M., Meath, J. A., and Lebaron, F. N., J. Biol. Chem., 191, 833 (1951).

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  4. Koyama, N., and Kurihara, K., Nature (in the press).

  5. Davson, H., and Danielli, J. F., in The Permeability of Natural Membranes (Cambridge University Press, London, 1943).

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  6. Kurihara, K., Koyama, N., and Kurihara, Y., in Olfaction and Taste (edit. by Schneider, D.), 4 (Springer-Verlag, Berlin, in the press).

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Authors and Affiliations

  1. Biological Laboratory, Tokyo Institute of Technology, Meguro-ku, Tokyo

    NORIYUKI KOYAMA & KENZO KURIHARA

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  1. NORIYUKI KOYAMA
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  2. KENZO KURIHARA
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KOYAMA, N., KURIHARA, K. Receptor Site for Sour Stimuli. Nature 239, 459–460 (1972). https://doi.org/10.1038/239459a0

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