Effects of Ionic Compositions of the Medium on Monosodium Glutamate Binding to Taste Epithelial Cells

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Monosodium glutamate and nucleotides are umami taste substances in animals and have a synergistic effect on each other. We studied the ligand-binding properties of the glutamate receptors in taste epithelial cells isolated from bovine tongue. Specific glutamate binding was observed in an enriched suspension of taste receptor cells in Hanks' balanced salt solution, while no specific glutamate binding was apparent in the absence of divalent ions or when the cells had been depolarized by a high content of potassium in Hanks' balanced salt solution. There was no significant difference between the release of glutamate under depolarized or divalention-free conditions and under normal conditions. However, glutamate was easily released from the depolarized cells in the absence of divalentions. These data suggest that the binding of glutamate to receptors depends on divalentions, which also have an effect on maintaining binding between glutamate and receptors.
社団法人日本農芸化学会の論文
1999-03-23