Lack of gurmarin sensitivity of sweet taste receptors innervated by the glossopharyngeal nerve in C57BL mice.
Lack of gurmarin sensitivity of sweet taste receptors innervated by the glossopharyngeal nerve in C57BL mice.
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C57BL 小鼠舌咽神经支配的甜味受体缺乏古尔马林敏感性。
DOI：
10.1152/ajpregu.1997.272.3.r1002
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发表时间：
1997
期刊：
影响因子：
--
通讯作者：
K. Nakashima
中科院分区：
文献类型：
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作者：
Y. Ninomiya;M. Inoue;T. Imoto;K. Nakashima
本文研究了糖反应抑制剂gurmarin对小鼠C57BL/KsJ品系鼓室索和舌咽神经反应的影响。如前所述，舌部应用3.0微克/毫升（约0.7微米）或更高浓度的gurmarin可显著抑制鼓室索对0.5微米蔗糖的反应。在50微克/毫升（约11.9微米）时，gurmarin对鼓室索反应的抑制程度达到平台（约为对照组的45%）。相比之下，即使在100微克/毫升（约23.8微米）的浓度下，在舌咽神经中也没有观察到这种gurmarin对蔗糖反应的抑制作用。在舌部应用一种蛋白水解酶，pronase，抑制了中耳索和舌咽神经的蔗糖反应，低于对照的20%。这些结果表明，由鼓室索和舌咽神经支配的甜味受体对gurmarin的敏感性存在差异。前者显然具有gurmarin敏感性，而后者大多数可能缺乏敏感性。
Effects of a sweet response inhibitor, gurmarin, on responses of the chorda tympani and glossopharyngeal nerves were studied in the C57BL/KsJ strain of mice. The lingual application of gurmarin at 3.0 microg/ml (approxiamtely 0.7 microM) or more significantly suppressed chorda tympani responses to 0.5 M sucrose, as previously reported. The magnitude of gurmarin inhibition of the chorda tympani responses reached a plateau (approximately 45% of control) at 50 microg/ml (approximately 11.9 microM). In contrast, no such gurmarin inhibition of sucrose responses was observed in the glossopharyngeal nerve even at 100 microg/ml (approximately 23.8 microM). The lingual application of a proteolytic enzyme, pronase, suppressed sucrose responses to <20% of control in both chorda tympani and glossopharyngeal nerves. These results suggest differential sensitivity to gurmarin by sweet taste receptors innervated by the chorda tympani and the glossopharyngeal nerves. The former apparently possess gurmarin sensitivity, whereas most of the latter may be lacking sensitivity.