THE ORGANIZATION OF TASTE SENSIBILITIES IN HAMSTER CHORDA TYMPANI NERVE-FIBERS
THE ORGANIZATION OF TASTE SENSIBILITIES IN HAMSTER CHORDA TYMPANI NERVE-FIBERS
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DOI：
10.1085/jgp.91.6.861
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发表时间：
1988-06-01
影响因子：
3.8
通讯作者：
SMITH, DV
中科院分区：
文献类型：
--
作者：
FRANK, ME;BIEBER, SL;SMITH, DV
本实验采用电生理方法研究了仓鼠鼓索神经单纤维味觉感受的组织结构。将非常相似或容易区分的中等强烈味道溶液施加到舌前表面。40个响应曲线或13个刺激激活模式被认为是变量，并用多变量统计技术进行检查。三种响应曲线被认为是在不同的纤维，在他们的整体敏感性的味道解决方案。一个曲线（S）显示对甜味剂的选择性，第二个曲线（N）显示对钠盐的选择性，第三个曲线（H）显示对盐、酸和其他化合物的敏感性。层次聚类分析表明，配置文件落入离散类。许多对有效的刺激的反应是协变的跨类内的配置文件，但一些酸性刺激有更多的特质的影响。因子分析的配置文件确定了两个共同的因素，占77%的方差。一个单极因子被确定为N曲线，一个双极因子被确定为S曲线和其相反的H曲线。三种刺激激活模式引起的味觉解决方案，不同的强度的影响。系统聚类分析表明，模式落入离散类。模式的因素分析确定了三个共同的单极因素占82%的方差。8种刺激物（MgSO_4、NH_4Cl、KCl、柠檬酸、乙酸、尿素、盐酸奎宁、盐酸奎宁）选择性激活H型纤维，3种刺激物（果糖、糖精钠、蔗糖）选择性激活S型纤维，2种刺激物（NaNO_3、NaCl）激活N型纤维的作用强于H型纤维。引起不同模式的刺激对仓鼠来说是不同的。引起相同模式的刺激尝起来更相似。得出的结论是，神经支配舌前部的数百个外周味觉神经元发挥三种功能作用之一，提供有关不同化学溶液共享的三个特征之一的信息。
Electrophysiological measurements of nerve impulse frequencies were used to explore the organization of taste sensibilities in single fibers of the hamster chorda tympani nerve. Moderately intense taste solutions that are either very similar or easily discriminated were applied to the anterior lingual surface. 40 response profiles or 13 stimulus activation patterns were considered variables and examined with multivariate statistical techniques. Three kinds of response profiles were seen in fibers that varied in their overall sensitivity to taste solutions. One profile (S) showed selectivity for sweeteners, a second (N) showed selectivity for sodium salts, and a third (H) showed sensitivity to salts, acids, and other compounds. Hierarchical cluster analysis indicated that profiles fell into discrete classes. Responses to many pairs of effective stimuli were covariant across profiles within a class, but some acidic stimuli had more idiosyncratic effects. Factor analysis of profiles identified two common factors, accounting for 77% of the variances. A unipolar factor was identified with the N profile, and a bipolar factor was indentified with the S profile and its opposite, the H profile. Three stimulus activation patterns were elicited by taste solutions that varied in intensity of effect. Hierarchical cluster analysis indicated that the patterns fell into discrete classes. Factor analysis of patterns identified three common unipolar factors accounting for 82% of the variance. Eight stimuli (MgSO4, NH4Cl, KCl, citric acid, acetic acid, urea, quinine HCL, HCL) selectively activated fibers with H profiles, three stimuli (fructose, Na saccharin, sucrose) selectively activated fibers with S profiles, and two stimuli (NaNO3, NaCl) activated fibers with N profiles more strongly than fibers with H profiles. Stimuli that evoke different patterns taste distinct to hamsters. Stimuli that evoke the same pattern taste more similar. It was concluded that the hundreds of peripheral taste neurons that innervate the anterior tongue play one of three functional roles, providing information about one of three features that are shared by different chemical solutions.