Immunohistochemical studies on protein gene product 9.5, serotonin and neuropeptides in vallate taste buds and related nerves of the guinea pig.

Abstract

The occurrence, distribution and innervation of guinea pig vallate papillae were investigated by means of indirect immunofluorescence and immunoperoxidase methods using antibodies against: a neuron-specific protein, protein gene product 9.5 (PGP 9.5); various neuropeptides including calcitonin gene-related peptide (CGRP), substance P (SP), vasoactive intestinal polypeptide (VIP) and galanin; a monoamine, serotonin (5-hydroxytryptamine; 5HT). Numerous PGP 9.5-immunoreactive nerve fibers were found to form plexuses in the lingual epithelium both intragemmally and extragemmally and to comprise dense bundles in the lamina propria just beneath the epithelium. Moderate numbers of PGP 9.5-immunoreactive cells were observed in the taste buds. These cells, typically spindle in shape, extended through the entire thickness of the taste bud. CGRP-immunoreactive nerve fibers were numerous in the subgemmal connective tissue and entered the epithelium to form intragemmal and extragemmal networks. A dense subgemmal SP-immunoreactive network in the vallate papilla can be linked to the presence of taste buds, even though SP-immunoreactive nerve fibers rarely occurred intragemmally. No taste cells immunoreactive for CGRP and for SP were observed. Immunoreactivity for VIP or galanin was not detected in nerve fibers and taste cells. In contrast, some taste cells and a few, fine networks of nerve fibers in the connective tissue were immunoreactive for 5HT; none of the intraepithelial fibers were 5HT-immunoreactive. We suggest that: 1) functionally, 5HT-containing cells and the CGRP-containing nerve fibers may be primarily involved in the neural transmission or its modulation of the taste sensation; and 2) VIP and galanin can be excluded from that group of substances which plays important roles in taste sensation.