Response properties of the pharyngeal branch of the glossopharyngeal nerve for umami taste in mice and rats

Abstract

Many studies have reported the mechanism underlying umami taste. However, there are no investigations of responses to umami stimuli taste originating from chemoreceptors in the pharyngeal region. The pharyngeal branch of the glossopharyngeal nerve (GPN-ph) innervating the pharynx has unique responses to taste stimulation that differs from responses of the chorda tympani nerve and lingual branch of the glossopharyngeal nerve. Water evokes robust response, but NaCl solutions at physiological concentrations do not elicit responses. The present study was designed to examine umami taste (chemosensory) responses in the GPN-ph. Response characteristics to umami taste were compared between mice and rats. In mice, stimulation with compounds eliciting umami taste (0.1 M monosodium l-glutamate (MSG), 0.01 M inosine monophosphate (IMP) and the mixture of 0.1 M MSG + 0.01 M IMP) evoked higher responses than application of distilled water (DW). However, synergistic response of a mixture of 0.1 M MSG + 0.01 M IMP was not observed. In rats, there is no significant difference between the responses to umami taste (0.1 M MSG, 0.01 M IMP and the mixture of 0.1 M MSG + 0.01 M IMP) and DW. Monopotassium glutamate (MPG) was used in rats to examine the contribution of the sodium component of MSG on the response. Stimulation with 0.1 M MPG evoked a higher response when compared with responses to DW. The present results suggest that umami taste compounds are effective stimuli of the chemoreceptors in the pharynx of both mice and rats.