The arginine taste receptor. Physiology, biochemistry, and immunohistochemistry

William Grosvenor, Alexander M. Feigin, Andrew Spielman, Thomas E. Finger, Malcolm R. Wood, Anne Hansen, D. Lynn Kalinoski, John H. Teeter, Joseph G. Brand

Research output: Contribution to journalArticle

Abstract

The amino acid, L-arginine (L-Arg), is a potent taste stimulus for the channel catfish, Ictalurus punctatus. Receptor binding studies demonstrated a high-affinity binding of L-Arg to putative taste receptor sites. This binding could be inhibited by preincubation of the tissue in the lectins Phaseolus vulgaris agglutinin (PHA) and Ricinus communis agglutinin I (RCA I). Neurophysiological studies demonstrated that the L-Arg receptor is a stimulus-gated ion channel type receptor whose conductance was stimulated by L-Arg and inhibited by D-arginine (D-Arg). To purify the receptor we subjected CHAPS solubilized partial membrane preparation from barbel epithelium to RCA I lectin affinity chromatography. The bound proteins were eluted with D-galactose. When these proteins were reconstituted into Lipid bilayers, L-Arg activated single channel currents with conductances between 45 and 85 pS. Sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the eluted protein showed a distinct band at ~83 kDa. Polyclonal antibodies raised against this 83-kDa band in guinea pigs reacted with numerous small (~ 1 μm) sites within the taste pore of every taste bud when applied to fixed nonpermeabilized barbels. This observation suggests that the antibodies recognize an externally-facing epitope of the putative Arg receptor. The antibodies also inhibited L-Arg-stimulated currents in reconstitution studies. Sephacryl S-300 HR chromatography of the eluant from the affinity column showed a high molecular weight peak (> 700 kDa) which was recognized by the antibodies. Reconstitution of the protein from this peak into a lipid bilayer resulted in L-Arg-stimulated channels that could be inhibited by D-Arg. This high molecular weight component may be aggregates of the arginine taste receptor.

Original languageEnglish (US)
Pages (from-to)134-142
Number of pages9
JournalAnnals of the New York Academy of Sciences
Volume855
StatePublished - 1998

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Biochemistry
Physiology
Arginine
Immunohistochemistry
Ictaluridae
Cyprinidae
Lipid bilayers
Antibodies
Lipid Bilayers
Affinity Chromatography
Proteins
Molecular Weight
Molecular weight
Taste Buds
Affinity chromatography
Facings
Agglutinins
Phytohemagglutinins
Chromatography
Electrophoresis

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Grosvenor, W., Feigin, A. M., Spielman, A., Finger, T. E., Wood, M. R., Hansen, A., ... Brand, J. G. (1998). The arginine taste receptor. Physiology, biochemistry, and immunohistochemistry. Annals of the New York Academy of Sciences, 855, 134-142.

The arginine taste receptor. Physiology, biochemistry, and immunohistochemistry. / Grosvenor, William; Feigin, Alexander M.; Spielman, Andrew; Finger, Thomas E.; Wood, Malcolm R.; Hansen, Anne; Kalinoski, D. Lynn; Teeter, John H.; Brand, Joseph G.

In: Annals of the New York Academy of Sciences, Vol. 855, 1998, p. 134-142.

Research output: Contribution to journalArticle

Grosvenor, W, Feigin, AM, Spielman, A, Finger, TE, Wood, MR, Hansen, A, Kalinoski, DL, Teeter, JH & Brand, JG 1998, 'The arginine taste receptor. Physiology, biochemistry, and immunohistochemistry', Annals of the New York Academy of Sciences, vol. 855, pp. 134-142.
Grosvenor, William ; Feigin, Alexander M. ; Spielman, Andrew ; Finger, Thomas E. ; Wood, Malcolm R. ; Hansen, Anne ; Kalinoski, D. Lynn ; Teeter, John H. ; Brand, Joseph G. / The arginine taste receptor. Physiology, biochemistry, and immunohistochemistry. In: Annals of the New York Academy of Sciences. 1998 ; Vol. 855. pp. 134-142.
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