The neural activities of the greater superficial petrosal nerve of the rat in response to chemical stimulation of the palate
The neural activities of the greater superficial petrosal nerve of the rat in response to chemical stimulation of the palate
复制标题
大鼠岩大浅神经响应上腭化学刺激的神经活动
DOI：
10.1093/chemse/11.3.283
复制
发表时间：
1986
期刊：
影响因子：
3.5
通讯作者：
M. S. Nejad
中科院分区：
文献类型：
--
作者：
M. S. Nejad
比较了大鼠岩大浅神经（GSP）和鼓索神经（CT）对多种味觉刺激的综合反应。大鼠的GSP神经对口腔的化学刺激反应强烈。在所选的刺激有关的四个基本的味道品质，0.5 M蔗糖产生的最大的神经反应的GSP神经，而0.1 M NaCl产生的最大的CT神经。GSP神经集成响应0.5 M蔗糖溶液的幅度约为3倍，0.1 M NaCl溶液。GSP和CT神经的神经反应幅度如下：GSP神经; 0.5 M蔗糖>0.02 M糖精钠>0.05 M柠檬酸>0.1 M NaCl > 0.01 M奎宁-HCl。CT神经; 0.1 M NaCl > 0.05 M柠檬酸> 0.02 M Na-糖精> 0.01 M奎宁-HCl>0.5 M蔗糖。GSP神经对0.3 M氯化物盐溶液的反应幅度为：LiCl > CaCl 2> NaCl > NH 4Cl> KCl，而CT神经对上述盐的反应幅度为：LiCl > NaCl > NH 4Cl> CaCl 2> KCl。所选糖（蔗糖、鼠李糖、半乳糖、乳糖、果糖、α-甲基-D-葡萄糖苷、木糖、甘露糖、阿拉伯糖、麦芽糖、山梨糖和葡萄糖）的所有0.5 M溶液均在GSP和CT神经中诱发神经反应。GSP神经对所选糖的响应幅度的顺序与CT神经的相似，但GSP神经的绝对幅度更大。
A comparison of the integrated responses of the rat's greater superficial petrosal (GSP) and chorda tympani (CT) nerves to a number of taste stimuli was studied. The GSP nerve of the rat was very responsive to the chemical stimulation of the oral cavity. Among the selected stimuli related to the four basic taste qualities, 0.5 M sucrose produced the greatest neural response in the GSP nerve, whereas, 0.1 M NaCl produced the greatest in the CT nerve. The GSP nerve integrated response to 0.5 M sucrose solution was approximately three times as great in magnitude as that to a 0.1 M NaCl solution. The neural response magnitude of the GSP and CT nerves were as follows: GSP nerve; 0.5 M sucrose >0.02 M Na-saccharin >0.05 M citric acid >0.1 M NaCl > 0.01 M quinine-HCl. CT nerve; 0.1 M NaCl > 0.05 M citric acid > 0.02 M Na-saccharin > 0.01 M quinine-HCl >0.5 M sucrose. The response magnitudes of the GSP nerve to 0.3 M chloride salt solutions were: LiCl > CaCl2> NaCl > NH4Cl > KCl, whereas the response magnitudes of the CT nerve to the above salts were: LiCl > NaCl > NH4Cl > CaCl2> KCl. All 0.5 M solutions of the selected sugars (sucrose, rhamnose, galactose, lactose, fructose, α-methyl-D-glucoside, xylose, mannose, arabinose, maltose, sorbose and glucose) evoked neural responses in both GSP and CT nerves. The order of the response magnitudes of the GSP nerve to the selected sugars was similar to that of the CT nerve but the absolute magnitudes of the GSP nerve were greater.