The anion paradox in sodium taste reception: resolution by voltage-clamp studies.
The anion paradox in sodium taste reception: resolution by voltage-clamp studies.
复制标题
钠味觉接收中的阴离子悖论：通过电压钳研究解决。
DOI：
10.1126/science.1948054
复制
发表时间：
1991
期刊：
影响因子：
56.9
通讯作者：
J. Desimone
中科院分区：
文献类型：
--
作者：
Q. Ye;G. Heck;J. Desimone
钠盐是有效的味觉刺激，但其有效性明显依赖于阴离子，氯产生最大的反应。介导这种现象的细胞机制尚不清楚。这种“阴离子悖论”通过考虑阴离子通过味蕾细胞间的细胞旁分流而受到限制的电扩散所产生的场电位而得到了解决。研究了对氯化钠、醋酸钠和葡萄糖酸钠的神经反应，同时对电场电位进行了电压箝位。在电负电位处夹紧消除了阴离子效应，而在电正电位处夹紧则放大了阴离子效应。因此，通过舌上皮的场电位调节味觉接收，表明味觉接收的功能单位包括味觉细胞及其细胞旁微环境。
Sodium salts are potent taste stimuli, but their effectiveness is markedly dependent on the anion, with chloride yielding the greatest response. The cellular mechanisms that mediate this phenomenon are not known. This "anion paradox" has been resolved by considering the field potential that is generated by restricted electrodiffusion of the anion through paracellular shunts between taste-bud cells. Neural responses to sodium chloride, sodium acetate, and sodium gluconate were studied while the field potential was voltage-clamped. Clamping at electronegative values eliminated the anion effect, whereas clamping at electropositive potentials exaggerated it. Thus, field potentials across the lingual epithelium modulate taste reception, indicating that the functional unit of taste reception includes the taste cell and its paracellular microenvironment.
阿米洛利抑制大鼠氯化钠味觉反应的知觉特征。
影响因子：
1.9
作者：
Hill,DL;Formaker,BK;White,KS
通讯作者：
White,KS
影响因子：
56.9
作者：
HECK, GL;MIERSON, S;DESIMONE, JA
通讯作者：
DESIMONE, JA
DOI：
10.1016/0005-2736(85)90496-1
发表时间：
1985
期刊：
Biochimica et biophysica acta
影响因子：
--
作者：
Mierson,S;Heck,GL;DeSimone,SK;Biber,TU;DeSimone,JA
通讯作者：
DeSimone,JA