INNERVATION OF FROGS TASTE ORGAN - A HISTOCHEMICAL STUDY
INNERVATION OF FROGS TASTE ORGAN - A HISTOCHEMICAL STUDY
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DOI：
10.1016/0024-3205(73)90165-3
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发表时间：
1973-01-01
期刊：
影响因子：
6.1
通讯作者：
GRAZIADEI, P
中科院分区：
文献类型：
--
作者：
DEHAN, RS;GRAZIADEI, P
对蛙菌状乳头的形态学研究表明，这种味觉器官包含两种不同的细胞群：联想细胞和感觉细胞。由感觉细胞接收的信息被认为是通过肾上腺素能递质的介导来传递的。荧光显微镜和电子组织化学显示，这种化学物质被储存在突触颗粒囊泡中，这些囊泡在典型的化学突触复合物中的感觉细胞的细胞质突起的膜上积累。感觉细胞胞质突起形成这些复合体的突触前成分，其突触后成分是供应味蕾的神经纤维。这些感觉神经纤维含有无颗粒囊泡，可能是胆碱能的，因为它们在光镜和电镜水平上显示出阳性胆碱酯酶活性。
Morphological investigations on the fungiform papilla of the frog (Rana pipiens) have shown that this taste organ contains two distinct populations of cells: associate and sensory. Messages received by the sensory cells are believed to be transmitted through the mediation of an adrenergic transmitter. This chemical was shown by fluorescence microscopy and electron histochemistry to be stored in synaptic granular vesicles which accumulate at the membrane of the cytoplasmic processes of the sensory cells in typical chemical synaptic complexes. The sensory cell cytoplasmic processes form the presynaptic component of these complexes whose post synaptic components are the nerve fibres supplying the taste buds. These sensory nerve fibres contain agranular vesticles and are probably cholinergic, since they show positive cholinesterase activity at the light and electron microscopical levels.