A serotonin-sensitive sensor for investigation of taste cell-to-cell communication

Taste receptor cells are the taste sensation elements for sour, salty, sweet, bitter and umami sensations. It was demonstrated that there are cell-to-cell communications between type II (sour) and type III (sweet, bitter and umami) taste cells. Serotonin (5-HT) is released from type III cells, which is the only type of taste cells that has synaptic process with sensory afferent fibers. Then, taste information is transmitted via fibers to the brain. During this process, 5-HT plays important roles in taste information transmission. In order to explore a sensor to detect 5-HT released from taste cell or taste cell networks, we develop a 5-HT sensitive sensor based on LAPS chip. This sensor performs with a detection limit of 3.3 x 10(-13) M and a sensitivity of 19.1 mV per concentration decade. Upon the stimuli of sour and mix (bitter, sweet and umami) tastants, 5-HT released from taste cells could be detected flexibly, benefit from the addressability of LAPS chip. The experimental results show that the local concentration of 5-HT is around several nM, which is consistent with those from other methods. In addition, immunofluorescent imaging technique is utilized to confirm the functional existence of both type II and III cells in a cluster of isolated taste cells. Different types of taste cells are labeled with corresponding specific antibody. This 5-HT sensitive LAPS chip provides a potential and promising way to detect 5-HT and to investigate the taste coding and information communication mechanisms. (C) 2010 Published by Elsevier B.V.