Sour Taste Responses in Mice Lacking PKD Channels
Figure 5
Taste responses of GAD67-GFP taste cells in FP taste buds of WT and PKD2L1−/− mice.
A, B. Sample recording from a GAD67-GFP taste cell (see picture) of WT (A) and PKD2L1−/− (B) mice. Taste responses to 10 mM HCl, 10 mM citric acid (CA), and 30 mM acetic acid (AA) were shown. Red bars indicate duration of taste stimulation. C–E. Concentration-response relationships of taste responses of GAD67-GFP taste cells for HCl (C), citric acid (D) and acetic acid (E). Taste responses of PKD2L1−/− mice (white triangle, HCl: n = 18∼27, citric acid: n = 17∼24, acetic acid: n = 17∼24) were significantly smaller than those of WT mice (black rectangle, HCl: n = 17∼31, citric acid: n = 16∼30, acetic acid: n = 17∼25) in ANOVA tests (see Result) and post hoc t-tests (*: P<0.05, **: P<0.01). Values indicated are means ± S.E.M.