SINGLE FIBER GUSTATORY IMPULSES IN RAT AND HAMSTER
SINGLE FIBER GUSTATORY IMPULSES IN RAT AND HAMSTER
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DOI：
10.1002/jcp.1030490213
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发表时间：
1957-01-01
影响因子：
--
通讯作者：
FISHMAN, IY
中科院分区：
文献类型：
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作者：
FISHMAN, IY
记录并分析了大鼠和金黄地鼠鼓索神经单纤维的电活动。本文研究了这些纤维对各种无机盐、盐酸、奎宁和甜味物质刺激舌的反应。结果表明，不同的纤维对四种主要味觉形式的敏感性、一种特定盐在一系列中的相对位置、初始反应、稳态反应以及对二价和一价盐的反应等特性都有很大的不同。描述了五种一般类型的响应。所有刺激的活动在刺激期间都表现出短暂的时间变化，并且放电从来不是像其他感觉系统那样均匀和恒定的。纤维不能根据它们所响应的物质或响应的时间性质严格地分组。味觉纤维在没有化学刺激的情况下对低温有反应。寒冷会减弱对盐的反应。所有纤维的NaCl响应浓度曲线的形状相似。蔗糖和糖精曲线与NaCl曲线相似。KCl曲线与NaCl曲线形状不同。从这些曲线得出的平衡常数范围为10.2至19.2氯化钠和1.4至2.4氯化钾。通过对重叠的单单位反应进行适当的求和，产生了类似于集成的全神经反应的曲线。本文还讨论了与Frings的味觉谱理论和四通道理论有关的数据。
The electrical activity of single fibers of the chorda tympani nerves of rat and hamster was recorded and analyzed. The response of these fibers to stimulation of the tongue with various inorganic salts, hydrochloric acid, quinine and sweet substances was in-vestigated. It was found that sensitivity to substances representing the four primary modalities of taste; the relative position of a particular salt within a series; the characteristics of the initial response, steady-state response and response to divalent and monovalent salts vary con-siderably with different fibers. Five general types of response are described. Activity to all stimuli show brief temporal variations dur-ing stimulation and firing is never uniform and constant as in other sensory systems. Fibers cannot be strictly grouped with respect to the substances to which they respond or with respect to the temporal nature of the response. Taste fibers respond to low temperatures without chemical stimulation. Cold diminishes the response to salt. The NaCl response-concentration curves for all fibers investigated are similar in shape. Sucrose and saccharin curves are similar to NaCl curves. KC1 curves differ in shape from NaCl curves. Equilibrium constants derived from these curves range from 10.2 to 19.2 for NaCl and from 1.4 to 2.4 for KC1. By appropriate summation of overlapping single-unit responses, curves similar to integrated whole-nerve responses have been produced. The data, as related to Frings'' Taste Spectrum theory and the Four Modality theory, are discussed.