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Chemical Senses 21: 65-73,
© 1996

research-article

A Quantitative Study of the Enhancing Effect of Nickel Ions on the Taste Response to Sodium Ions of Single Fibers of the Frog Glossopharyngeal Nerve: Competitive Inhibition by Calcium Ions of the Nickel-Enhanced Response to Sodium Ions

Yasuyuki Kitada and Yoshihiro Mitoh1

Department of Physiology, Okayama University Dental School Shikata-cho, Okayama 700, Japan 1Research Service of Oral Function, Okayama University Dental School Shikata-cho, Okayama 700, Japan

Correspondence to be sent to: Yasuyuki Kitada, Department of Physiology, Okayama University Dental School, Shikata-cho, Okayama 700, Japan

Single water fibers of the frog glossopharyngeal nerve respond to relatively high concentrations of NaCl (>80 mM). NiCl2 at 1 mM enhanced the Na+ response and reduced the threshold concentration for NaCl to 20 mM. CaCl2 at 0.5–1 mM induced an inhibition of the Ni2+-enhanced response to Na+ ions. A quantitative explanations for these results is provided by the hypothesis that Ni2+ ions secondarily affect a sodium receptor or channel (designated XNa*) that is responsible for the Na+ response and that Ca2+ ions inhibit the Ni2+-enhanced response to Na+ ions by competing with Na+ ions for XNa*. Double-reciprocal plots of the experimental data indicate that the affinity of XNa* for both Na+ ions (agonist) and Ca2+ ions (competitive antagonist) in the presence of 1 mM NiCl2 was five times higher than the previously reported values obtained in the absence of NiCl2 (Kitada, 1991). Ni2+ ions at 1 mM enhanced the maximal response to Na+ ions by 190%. It appears that a sodium receptor (or channel) interacts with a Ni2+-binding element that is affected by Ni2+ ions and, thus, Ni2+ ions can induce both an increase in the affinity of the sodium receptor for the respective cations and an enhancement of the Na+ response. Chem Senses 21: 65–73, 1996.


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K. Okuda-Akabane, H. Fukami, and Y. Kitada
Mechanism of Enhancement of the Responses of the Frog Glossopharyngeal Nerve to Electrolytes by Enhancers
Chem Senses, July 1, 2008; 33(6): 523 - 530.
[Abstract] [Full Text] [PDF]


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