Taste responsiveness of fungiform taste cells with action potentials.
Taste responsiveness of fungiform taste cells with action potentials.
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DOI：
10.1152/jn.00409.2006
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发表时间：
2006-12
影响因子：
2.5
通讯作者：
R. Yoshida;N. Shigemura;K. Sanematsu;K. Yasumatsu;S. Ishizuka;Y. Ninomiya
中科院分区：
文献类型：
--
作者：
R. Yoshida;N. Shigemura;K. Sanematsu;K. Yasumatsu;S. Ishizuka;Y. Ninomiya
已知味觉细胞的子集响应于味觉刺激而产生动作电位。然而，这些细胞对特定促味剂的反应性仍然未知。在本研究中，通过使用一种新开发的细胞外记录技术，我们记录了动作电位从基底外侧膜的单一受体细胞在响应的味觉刺激施加顶端的味蕾分离小鼠菌状乳头。通过这种方法，我们研究了味觉细胞的反应，刺激代表四个基本的味觉品质（NaCl，糖精钠，盐酸，盐酸奎宁）。在72个对味觉刺激有反应的细胞中，48个（67%）对四种味觉刺激中的一种有反应，22个（30%）对两种有反应，2个（3%）对三种有反应。表示反应宽度的熵值为0.158 +/- 0.234（平均值+/- SD），接近神经纤维的熵值（0.183 +/- 0.262）。此外，味细胞的比例主要敏感的四个味觉刺激，和分层聚类分析的基础上的味觉细胞的分组，与鼓索（CT）纤维。对四种味觉刺激具有不同味觉反应性的每一类味觉细胞的发生与CT纤维的发生没有显着差异，除了具有广泛味觉反应性的类。这些结果表明，来自产生动作电位的味觉细胞的信息可能提供了传递到味觉神经纤维的味觉信息的主要成分。
It is known that a subset of taste cells generate action potentials in response to taste stimuli. However, responsiveness of these cells to particular tastants remains unknown. In the present study, by using a newly developed extracellular recording technique, we recorded action potentials from the basolateral membrane of single receptor cells in response to taste stimuli applied apically to taste buds isolated from mouse fungiform papillae. By this method, we examined taste-cell responses to stimuli representing the four basic taste qualities (NaCl, Na saccharin, HCl, and quinine-HCl). Of 72 cells responding to taste stimuli, 48 (67%) responded to one, 22 (30%) to two, and 2 (3%) to three of four taste stimuli. The entropy value presenting the breadth of responsiveness was 0.158 +/- 0.234 (mean +/- SD), which was close to that for the nerve fibers (0.183 +/- 0.262). In addition, the proportion of taste cells predominantly sensitive to each of the four taste stimuli, and the grouping of taste cells based on hierarchical cluster analysis, were comparable with those of chorda tympani (CT) fibers. The occurrence of each class of taste cells with different taste responsiveness to the four taste stimuli was not significantly different from that of CT fibers except for classes with broad taste responsiveness. These results suggest that information derived from taste cells generating action potentials may provide the major component of taste information that is transmitted to gustatory nerve fibers.