A physico-chemical theory of sweet and bitter taste excitation based on the properties of the plasma membrane

Abstract

This paper is concerned with physical and chemical changes occurring in the taste buds due to the presence of sapid substances, and not with the nervous mechanism transmitting impulses to the brain. From this standpoint taste phenomena are closely allied with general cell physiology or pharmacology. It has been shown that the great majority of anesthetic or toxic substances have a bitter taste and it is considered that the same structural changes occur in the cell membranes in taste buds as in other cells of the body when such substances are present. From consideration of a large amount of experimental data on the taste of organic compounds it is shown that thesweet and bitter substances are chemically very closely related and there is no line of demarcation between them. In many homologous series there is a continuous (rather than discontinuous) transition from sweet to bitter. Sweet substances having a bitter after-taste are also common.It has been pointed out that it is a general property of anesthetics to be stimulants (i. e. to accelerate cell activities)when in low concentrations. The continuous transition from stimulant to narcotic action is correlated with the sweet-bitter transition. FollowingClowes, Lillie and others the cell membrane is looked upon as a balanced emulsion partly of the water in oil type and partly of the reverse type.The phenomena cited above have been explained in terms of adsorption and surface tension action of substances on this emulsion system and the consequent changes in cell membrane permeability due to changes in the phase ratio of the emulsion types.