Using biosensors to detect the release of serotonin from taste buds during taste stimulation

Y. J. Huang, Y. Maruyama, K. S. Lu, E. Pereira, I. Plonsky, J. E. Baur, D. Wu, S. D. Roper

Research output: Contribution to journalArticle

14 Scopus citations

Abstract

CHO cells transfected with high-affinity 5HT receptors were used to detect and identify the release of serotonin from taste buds. Taste cells release 5HT when depolarized or when stimulated with bitter, sweet, or sour tastants. Sour- and depolarization-evoked release of 5HT from taste buds is triggered by Ca 2+ influx from the extracellular fluid. In contrast, bitter- and sweet-evoked release of 5HT is triggered by Ca2+ derived from intracellular stores.

Original languageEnglish (US)
Pages (from-to)87-96
Number of pages10
JournalArchives Italiennes de Biologie
Volume143
Issue number2
StatePublished - May 1 2005

ASJC Scopus subject areas

  • Physiology
  • Cell Biology

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  • Cite this

    Huang, Y. J., Maruyama, Y., Lu, K. S., Pereira, E., Plonsky, I., Baur, J. E., Wu, D., & Roper, S. D. (2005). Using biosensors to detect the release of serotonin from taste buds during taste stimulation. Archives Italiennes de Biologie, 143(2), 87-96.