Apical localization of K+ channels in taste cells provides the basis for sour taste transduction.

Abstract

Previous studies have shown that mudpuppy taste receptor cells respond to sour taste stimuli (weak acids) with depolarizing receptor potentials or action potentials that are blocked by the K+ channel blocker tetraethylammonium. Voltage-clamp recordings from isolated taste cells indicated that taste receptor cells exhibit a variety of voltage-dependent conductances and that acids reduce a voltage-dependent K+ current. Since taste stimuli are restricted to the apical surface of the intact tongue, only 1-2% of the taste receptor cell surface is exposed to chemical stimuli. Thus, modification of a K+ conductance would be an effective transduction mechanism in receptor cells only if the majority of K+ channels were located on the apical membrane. We have used a combination of "loose-patch" and whole-cell recording methods to map the distribution of voltage-sensitive K+ and Na+ channels on dissociated Necturus maculosus taste cells. We report here that the K+ conductance is approximately equal to 50-fold greater on apical membrane than on basolateral membrane, whereas the Na+ conductance is distributed evenly. The marked nonuniformity of the voltage-sensitive K+ conductance, together with the block of this conductance by sour stimuli, indicates that K+ current modulation is the mechanism of sour taste transduction.