QUALITATIVE DISCRIMINATION OF GUSTATORY STIMULI IN 3 DIFFERENT STRAINS OF MICE
QUALITATIVE DISCRIMINATION OF GUSTATORY STIMULI IN 3 DIFFERENT STRAINS OF MICE
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DOI：
10.1016/0006-8993(84)91183-1
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发表时间：
1984-01-01
期刊：
影响因子：
2.9
通讯作者：
FUNAKOSHI, M
中科院分区：
文献类型：
--
作者：
NINOMIYA, Y;HIGASHI, T;FUNAKOSHI, M
通过比较 3 种不同品系小鼠（BALB、C3H 和 C57BL 小鼠）从单一化学物质到其他化合物的条件性厌恶的泛化模式，检查了各种味觉刺激之间定性的相似性和差异。在所有 3 个品系的小鼠中观察到一个共同特征，即糖和糖精钠之间的泛化梯度按蔗糖、糖精钠、果糖、葡萄糖、麦芽糖的顺序出现，其中越接近的刺激彼此泛化越强。在 C57BL 小鼠中发现对 D-苯丙氨酸和 L-脯氨酸的敏感性存在品系差异，这种差异普遍适用于糖和糖精钠，但在 BALB 和 C3H 小鼠中则不然。这些品系差异与之前在 3 个品系小鼠中单个鼓索纤维对这些氨基酸的反应中观察到的差异非常吻合。层次聚类分析和多维标度分析表明，在3个品系的小鼠中，包括4种基本味觉刺激（蔗糖、氯化钠、盐酸和奎宁-HCl）在内的15种化合物根据其行为相似性被分为7个不同的组，并且一些氨基酸没有与4种基本味觉刺激中的任何一种分组。小鼠感知这些氨基酸的味道的方式可能不同于人类的原味。
Qualitative similarities and differences among various taste stimuli were examined by comparing the generalization patterns of a conditioned aversion from single chemicals to other compounds in 3 different strains of mice (BALB, C3H and C57BL mice). It was observed as a common characteristic in all 3 strains of mice that generalization gradients among sugars and saccharin Na appeared in the order sucrose, saccharin Na, fructose, glacose, maltose, in which the closer stimuli generalized more strongly to each other. Strain differences were found in sensitivities to D-phenylalanine and L-proline, which generalized to sugars and saccharin Na in C57BL mice, but not in BALB and C3H mice. These strain differences correspond quite well to those previously observed in the responses of single chorda tympani fibers to these amino acids in the 3 strains of mice. A hierarchical cluster analysis and a multidimensional scaling analysis showed that 15 compounds including the 4 basic taste stimuli (sucrose, NaCl, HCl and quinine-HCl) were classified into 7 different groups according to their behavioral similarities and some amino acids were not grouped with any of the 4 basic taste stimuli in the 3 strains of mice. Mice may perceive tastes of these amino acids in a way different from human taste primaries.