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John C. Kinnamon

Researcher at University of Denver

Publications -  51
Citations -  2936

John C. Kinnamon is an academic researcher from University of Denver. The author has contributed to research in topics: Taste bud & Taste. The author has an hindex of 26, co-authored 51 publications receiving 2795 citations. Previous affiliations of John C. Kinnamon include University of Colorado Denver & University of Colorado Hospital.

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“Type III” cells of rat taste buds: Immunohistochemical and ultrastructural studies of neuron‐specific enolase, protein gene product 9.5, and serotonin

TL;DR: In rats, some Type III cells accumulate serotonin but do notexpress PGP 9.5, whereas others express PGP 7.5 but doNot accumulate amines, and the serotonin‐immunoreactive taste cells exhibit two morphological varieties.
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Morphologic characterization of rat taste receptor cells that express components of the phospholipase C signaling pathway.

TL;DR: It is suggested that type II cells are the principal transducers of bitter, sweet, and umami taste transduction, but not type III cells, because they did not observe synapses between type II taste cells and nerve fibers.
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Taste cells with synapses in rat circumvallate papillae display SNAP-25-like immunoreactivity.

TL;DR: Evidence that SNAP‐25‐like immunoreactivity can be used as a marker for taste cells with synapses in rat circumvallate papillae is presented and it is suggested that these cells may be gustatory receptor cells.
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Ultrastructure of mouse vallate taste buds. I. Taste cells and their associated synapses

TL;DR: The ultrastructural features of murine vallate taste bud cells and their associated synapses have been examined in thin and thick sections with conventional transmission electron microscope and high‐voltage electron microscopy.
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The candidate sour taste receptor, PKD2L1, is expressed by type III taste cells in the mouse.

TL;DR: The expression pattern of PKD2L1-immunoreactivity in taste buds of the mouse is investigated and it is suggested that Type III cells are necessary for transduction and/or transmission of information about "sour", but have little or no role in transmission of taste information of other taste qualities.