QUICK SEARCH:   [advanced] Author: Keyword(s):
Home     Help     Feedback     Subscriptions     Archive     Search     Table of Contents

First published online December 16, 2008
Journal of Experimental Biology 212, 42-49 (2009)
Published by The Company of Biologists 2009
doi: 10.1242/jeb.025700

This Article Summary Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Døving, K. B. Articles by Kasumyan, A. Search for Related Content PubMed Articles by Døving, K. B. Articles by Kasumyan, A. Social Bookmarking                         What's this?

Ligand-specific induction of endocytosis in taste receptor cells

Kjell B. Døving^1,*, Kirsten Sandvig² and Alexander Kasumyan³

¹ Physiology Program, Department of Molecular Bioscience, PO Box 1041, University of Oslo, 0316 Oslo, Norway
² Centre for Cancer Biomedicine, University of Oslo and Department of Biochemistry, Institute for Cancer Research, Norwegian Radium Hospital, Rikshospitalet University Hospital, Montebello, 0310 Oslo, Norway
³ Department of Ichthyology, Faculty of Biology, Moscow State University, 119991, Moscow, Russia

View larger version (5K): [in this window] [in a new window]   Fig. 1. Staining of taste receptor cells is concentration dependent. The histograms demonstrate the increase in number of stained taste receptor cells and of taste buds containing stained receptor cells with increasing concentration of the stimulant amino acid L-cysteine together with 1 µmol l–1 FM1-43, over a 2 min exposure. Means of two fish. The control is 1 µmol l–1 FM1-43 alone. Cells were counted in the anterior region of the lips, tongue and vomer.

View larger version (59K): [in this window] [in a new window]   Fig. 2. Receptor cells in taste buds of juvenile trout. (A) A receptor cell from a taste bud in the vomer, stained with L-cysteine (100 mmol l–1) + FM1-43 (1 µmol l–1). The taste bud was exposed for 30 s and fixed with paraformaldehyde in 0.1 mol l–1 phosphate buffer. (B) A taste bud on the tongue with three sensory cells stained with L-cysteine (100 mmol l–1) + FM1-43 (1 µmol l–1; 5 min). The images are z-projections taken using a fluorescence microscope with 2.5 µm distance, stack parameter `max intensity' and processed with ImageJ. The scale bar is for both images.

View larger version (76K): [in this window] [in a new window]   Fig. 3. Taste receptor cells stained with dextrans. (A) Taste receptor cell stained with L-cysteine (100 mmol l–1) + 3 kDa dextran Texas Red (20 µmol l–1; 5 min). (B) A taste receptor cell stained with L-cysteine (100 mmol l–1) + 40 kDa dextran fluorescein (20 µmol l–1, 5 min). The images are z-projections taken using a fluorescence microscope with 2.5 µm distance. Processed by ImageJ with the stack parameter `max intensity'.

View larger version (92K): [in this window] [in a new window]   Fig. 4. Cells in a taste bud stained by stimulant and deterrent taste substances. Confocal micrographs showing cross sections of a taste bud taken at the taste bud pore (A), 20 µm below (B), and 40 µm below (C) that level. The oral cavity was first exposed for 5 min to glycine (gly), 100 mmol l–1 + AM1-43, 1 µmol l–1 (green, left column) and then for 5 min to L-cysteine (cys), 100 mmol l–1 + FM4-64FX, 20 µmol l–1 (red, middle column). The right column is the merged pictures. The yellow colour in some cells (arrows) indicates colocalization of green and red dye in the same cell. Note that two cells are yellow at all levels. Scale bar is for all images. See text for details.

CiteULike

Complore

Connotea

Del.icio.us

Digg

Reddit

Technorati

Twitter