Figure 5.

Effects of temperature on voltage-gated outward K⁺ currents in type II taste-bud cells. A and B: representative families of whole cell currents evoked by 100-ms voltage pulses from −80 mV to +70 mV in 5-mV increments from a holding potential of −70 mV in single type II taste-bud cells in the physiological solutions (A) and in Cs⁺/TEA⁺ solutions (B) (described in materials and methods). Voltage-gated outward K⁺ currents and inward Na⁺ currents observed in A but only voltage-gated inward Na⁺ currents observed in B. C–G: families of currents evoked by 100-ms voltage pulses from −160 to +135 mV in 5-mV increments from a holding potential of −70 mV in physiological solutions (described in materials and methods) at different temperatures as indicated. Vertical bars = 100 pA/pF; horizontal bars = 20 ms. H: normalized currents at +110 mV at indicated temperatures. Whole cell capacitances: 4.97 ± 1.38 pF for 10°C (n = 7, P = 0.809); 4.84 ± 1.45 pF for 15°C (n = 9, P = 0.849); 5.11 ± 1.38 pF for 20°C (n = 38); 4.97 ± 1.62 pF for 25°C (n = 7, P = 0.605); and 5.02 ± 1.72 pF for 30°C (n = 13, P =0.802). P values were obtained from Student’s t test, compared with data at 20°C.