EFFECT OF UMAMI TASTE STIMULATIONS ON VAGAL EFFERENT ACTIVITY IN THE RAT
EFFECT OF UMAMI TASTE STIMULATIONS ON VAGAL EFFERENT ACTIVITY IN THE RAT
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DOI：
10.1016/0361-9230(91)90131-3
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发表时间：
1991-09-01
影响因子：
3.8
通讯作者：
NIIJIMA, A
中科院分区：
文献类型：
--
作者：
NIIJIMA, A
在麻醉大鼠上，观察了谷氨酸盐（MSG）刺激鲜味对迷走神经胰、胃和肝分支传出放电的影响，并与甜味和咸味刺激作了比较。用2.8%味精溶液刺激鲜味，可引起胰、胃和肝支迷走神经活动增强。5%葡萄糖或10%蔗糖刺激可增加迷走神经肝、胰支的传出活动，抑制迷走神经胃分支的传出活动。5%NaCl的咸味刺激可引起胃迷走神经活动增加，胰迷走神经和肝迷走神经活动减少，而0.9%NaCl的弱咸味刺激对胃迷走神经传出活动无明显影响。因此，我们认为鲜味刺激、强咸味刺激和甜味刺激反映了不同的迷走神经反应模式，这些迷走神经反应在不同味觉食物摄入后肝、胰和胃功能的不同预期变化中起一定作用。
Effects of umami taste stimulation with monosodium glutamate (MSG) on the efferent discharges in the pancreatic, gastric and hepatic branch of the vagus nerve were observed in the anesthetized rat, in comparison with those of sweet and salty taste stimulation. Umami taste stimulation with 2.8% MSG solution caused an enhancement of vagal activities in pancreatic, gastric and hepatic branches. Sweet taste stimulation with 5% glucose or 10% sucrose increased efferent activity of hepatic and pancreatic branches and inhibited in gastric branch of the vagus nerve. Salty taste stimulation with 5% NaCl resulted in an increase in vagal gastric nerve activity and a decrease in that of vagal pancreatic and hepatic nerve; however, weak salty taste stimulation with 0.9% NaCl solution caused no remarkable change in efferent activity. It was assumed that umami taste stimulation, strong salty taste stimulation and sweet taste stimulation revealed different patterns of vagal responses which play some role on different anticipatory changes in hepatic, pancreatic and gastric functions following ingestion of food with different taste.