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Am J Physiol Regul Integr Comp Physiol 278: R1513-R1517, 2000;
0363-6119/00 $5.00
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Vol. 278, Issue 6, R1513-R1517, June 2000

Inhibitory effect of gurmarin on palatal taste responses to amino acids in the rat

Shuitsu Harada and Yasuo Kasahara

Department of Oral Physiology, Kagoshima University Dental School, 8-35-1 Sakuragaoka, Kagoshima 890-8544, Japan

Gurmarin (10 µg/ml), a protein extracted from Gymnema sylvestre, depressed significantly (40-50%) the phasic taste responses to sugars (sucrose, fructose, lactose, and maltose) and saccharin sodium recorded from the greater superficial petrosal nerve (GSP) innervating palatal taste buds in the rat. However, no significant effect of gurmarin was observed for taste responses to NaCl, HCl, and quinine hydrochloride. Phasic responses to D-amino acids that taste sweet to humans (His, Asn, Phe, Gln) were also depressed, but gurmarin treatment was without significant effect on taste responses to D-Trp and D-Ala, six L-amino acids (His, Asn, Phe, Gln, Trp, and Ala), and two basic amino acid HCl salts (Arg and Lys). With the exception of D-Trp, these inhibitory effects of gurmarin on GSP taste responses were related to the rat's preference for these substances.

greater superficial petrosal nerve; soft palate


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