The Contribution of SERCA to Taste Perception Figure 7. Whole-nerve recordings from the glossopharyngeal nerves of WT and Serca3 KO mice upon taste stimuli. (A) Representative responses of the glossopharyngeal nerves to the taste substances: sweet (0.5 M sucrose), umami (0.1 M MPG), bitter (0.1 mM denatonium (denato) and 0.3 mM quinine), sour (10 mM HCl), and salty (0.1 M NaCl). The responses to 0.1 M NH4Cl were used as reference for data analysis. The robust responses to bitter-tasting substances were recorded from the Serca3 KO mice versus WT mice. (B) Concentration–response curves to the bitter taste PLoS ONE | www.plosone.org 7 August 2011 | Volume 6 | Issue 8 | e23165