Responsiveness of neurons in the hamster parabrachial nuclei to taste mixtures.
Responsiveness of neurons in the hamster parabrachial nuclei to taste mixtures.
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DOI：
10.1085/jgp.84.2.221
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发表时间：
1984-08
期刊：
影响因子：
--
通讯作者：
Smith DV
中科院分区：
文献类型：
--
作者：
Travers SP;Smith DV
记录了鼠臂旁核神经元对蔗糖、NaCl、HCl、盐酸奎宁及6种双组分混合刺激的反应。在大多数情况下，细胞对混合物的反应接近其对混合物中更有效成分的反应，但有时比这种反应更大或更小。因此，神经元对混合物反应的最佳预测指标是它对混合物中更有效成分的反应。对每个神经元确定产生最大反应的单成分刺激，并将对该刺激的反应与六种混合刺激引起的反应进行比较。对于30%的细胞，混合刺激引起了可靠的反应，但仅比对最佳单一成分刺激的反应高1.1-2.1倍。因此，没有专门的神经元对这些混合物做出反应。研究了混合刺激引起的跨神经元模式和最佳刺激类别对混合刺激的反应，并与味觉混合刺激的心理物理数据进行了比较。混合物通常与混合物中的单一成分刺激相关，而与非混合物中的刺激无关。事实上，在多维标度图中，六种混合物中的五种直接落在它们的成分之间。此外，混合物在刺激那些被混合物成分最大程度刺激的神经元类别时最有效。这些结果与心理物理数据相关联，表明味觉刺激的混合唤起了与混合物成分所唤起的相同的味觉品质。
Responses from hamster parabrachial nuclei neurons to stimulation of the anterior tongue with sucrose, NaCl, HCl, quinine hydrochloride, and the six two-component mixtures of these stimuli were recorded. A cell's response to a mixture approached its response to the mixture's more effective component in the majority of cases, but was sometimes greater or smaller than this response. The best predictor of a neuron's response to a mixture, then, was its response to the mixture's more effective component. The single-component stimulus producing the maximum response was determined for each neuron and the response to this stimulus was compared with the responses evoked by the six mixtures. For 30% of the cells, a mixture elicited a response reliably, but only 1.1-2.1 times greater than the response to the best single- component stimulus. Thus, there were no neurons specialized to respond to these mixtures. The across-neuron patterns elicited by mixtures and the responses of best-stimulus classes to mixtures were studied for comparison with psychophysical data on taste mixtures. Mixtures were usually correlated with single-component stimuli in the mixture, but not with stimuli not in the mixture. In fact, five of the six mixtures fell directly between their components in a multidimensional scaling plot. In addition, a mixture was most effective in stimulating only those classes of neurons maximally stimulated by the mixture's components. These results correlate with psychophysical data suggesting that mixtures of taste stimuli evoke the same taste qualities as evoked by the mixture's components.