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The Isolation and in Vitro Culture of Mouse Taste Bud Cells
Yu-Mei Qin, Gen-Hua Zhang1, Jin-Qin Shi, Teng-Hao Wang, Shao-Ping Deng*
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China; 1Department of Biological Science, Changshu Institute of Technology, Changshu 215500, China
Abstract: The lingual epithelium of ICR mouse was utilized for this study. The isolated taste bud cells were cultured in rat tail collagen type I-coated cultured plate with IMDM. Phase contrast microscopy was used to record their morphological changes during culture. Immunohistochemistry and immunofluorescent staining was performed to identify taste bud cells. Results showed that taste bud cells changed their morphology after culturing for more than one week， but still retained such molecular markers as: 1) α-gustducin which is involved in intracellular signaling， 2) cytokeratin 8 which is a component of cytoskeleton. These results demonstrated that a primary method might be thus established to separate taste bud cells from the circumvallate of ICR mouse and to culture them in vitro so as to provide an effective way to study their physiological and biochemical characteristics.
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