Kyushu Institute of Technology

　The information in our external environment is initially detected by sensory organs such as the eyes or the ears and converted into biological information (electrical and chemical information), which reaches the brain by the afferent nerves, allowing us to recognize the external environment. In our lab, we investigate the neuronal basis of chemical sensing, particularly taste sensing mechanisms, using electrophysiological recordings (patch clamp recordings), Ca²⁺ imaging, immunohistostaining, and molecular biological methods. Recently, we reported that taste receptor cells in the taste buds generate an oscillating membrane depolarization in response to substances with sweet, umami, and bitter taste. By clarifying the molecular mechanisms generating the oscillation, its physiological significance, and other related questions we aim to contribute the development of novel chemical sensors which can mimick the signal processing found on taste buds.