Abstract
1. 1. Intracellular recordings of mouse taste cell responses were made using glass microelectrodes filled with procion yellow dye solution. Only responses recorded from taste buds with fluorescent cells, as observed in subsequent histological preparations, were used in this study. 2. 2. The mouse taste cell depolarizes when stimulated with sucrose and is accompanied by either a resistance increase or no change. On the other hand, a NaCl stimulus produces a depolarization, hyperpolarization or null response and is accompanied by either a membrane resistance decrease or no change. 3. 3. Four sugars other than sucrose (maltose, fructose, glucose and lactose) produced the depolarization or null responses and were accompanied by an increase or no change in membrane resistance. 4. 4. From the above observations, it is suggested that each taste cell produces its own characteristic response profiles and membrane resistance changes for the five sugars and NaCl tested.
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