Astringent-tasting compounds alter ion transport across isolated canine lingual epithelia.
Journal Article (Journal Article)
The effects of acid and astringent compounds on ion transport across isolated canine lingual epithelia were measured in an Ussing chamber. Lowering the pH from 7.4 to 3.2 decreases ion transport, as measured by the short-circuit current (Isc), when the dorsal surface of the tongue is bathed in 0.5 M NaCl and increases Isc when it is bathed in 0.05 M NaCl, tannic acid (0.1 M) inhibits Isc at both pH 3.2 and 7.4. At 0.05 M NaCl, pH 7.4 tannic acid also inhibits Isc. Thus, inhibition of Isc by tannic acid does not depend upon the pH, meaning that the reduction in transport arises from tannic acid. In the presence of NaCl (at both 0.05 and 0.5 M NaCl), 0.1 M AlK (SO4)2 or 0.1 M AlNH4(SO4)2 also inhibit Isc. For these salts, the decrease in Isc arises from the aluminum ion and not from K+, NH4+, or SO(4-)-. Other less astringent compounds (gallic and tartaric acids) had only slight effects on Isc. The main findings of this study are that both tannic acid and the aluminum salts inhibited ion transport, likely Na+ influx, via amiloride-inhibitable channels in isolated lingual epithelia. Inhibition of such Na+ channels may contribute to astringent taste.
Full Text
Duke Authors
Cited Authors
- Simon, SA; Hall, WL; Schiffman, SS
Published Date
- September 1992
Published In
Volume / Issue
- 43 / 1
Start / End Page
- 271 - 283
PubMed ID
- 1384072
International Standard Serial Number (ISSN)
- 0091-3057
Digital Object Identifier (DOI)
- 10.1016/0091-3057(92)90668-6
Language
- eng
Conference Location
- United States