Effects of Chronic Administration of Green Tea on Anatomical Characters and the Expression of Taste Transduction Protein α-gustducin and PLCβ2 in Fungiform Taste Buds of the Mice

Abstract: In this study， adult ICR mice are used and treated with the solution of green tea and its crucial active components for 21 days， including caffeine， tea polyphenols and L-theanine. Following forementioned chronic exposure， the anatomical characters of fungiform taste buds and the expressions of taste signal transduction proteins，α-gustducin and phospholipase Cβ2 (PLCβ2) in fungiform taste buds are detected by the methods of wholemount preparation of tongue epitheliums， immunohistochemistry and laser confocal scanning microscope. The results show that the mice treated by green tea and caffeine+tea polyphenols have less number of fungiform taste buds and PLCβ2-immunopositive cells per taste bud than that of control mice. The size of fungiform taste buds and the number of α-gustducin-immunopositive cells per taste bud have more significant reduction in all components treated mice. The mice treated with caffeine+tea polyphenols and L-theanine has less taste cells per fungiform taste bud. In conclusion， chronic administration of green tea and its crucial active components changes the anatomical characters of fungiform taste buds and decreases the expression of taste signal transduction protein， which maybe response for， at least in part， the anorectic function and weight loss.

CSTR: 32200.14.cjcb.2013.05.0006