Taste transduction: Linkage between molecular mechanisms and psychophysics

Taste transduction is initiated when taste stimuli interact with receptor sites on the exposed apical microvilli of receptor cells. The interaction leads to an increase in intracellular Ca++ and transmitter release from the taste cell. Recent studies have revealed that taste cells utilize a diversity of mechanisms for transduction. Ionic taste stimuli, such as salts and acids, interact directly with apically located ion channels to depolarize taste cells. In contrast, amino acids, sweeteners and most bitter tasting stimuli bind to specific membrane receptors that are usually coupled to G proteins and second messenger systems. This review summarizes recent progress in understanding the initial events in taste transduction. Commonalities of molecular mechanisms for different taste stimuli may help explain psychophysical interactions of taste stimuli. Copyright (C) 1996 Elsevier Science Ltd