Responses from parabrachial gustatory neurons in behaving rats.
Responses from parabrachial gustatory neurons in behaving rats.
复制标题
行为大鼠臂旁味觉神经元的反应。
DOI：
10.1152/jn.1990.63.4.707
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发表时间：
1990
影响因子：
2.5
通讯作者：
Norgren,R
中科院分区：
文献类型：
--
作者：
Nishijo,H;Norgren,R
1.在清醒大鼠臂旁核（PBN）共记录到70个单个神经元的反应。在59个神经元中，sapid刺激（0.5ml）引起显着的味觉反应。在这59个神经元中，有10个对水也有明显的反应。味觉神经元的平均自发速率为13.4 +/-6.9（SD）峰/s。其余11个神经元中，9个仅对水有显着反应; 2个对标准液体刺激无显着反应。2.根据它们对我们的四种标准刺激的反应大小，将味觉神经元分类如下：42个NaCl-最佳，14个蔗糖-最佳，2个柠檬酸-最佳，和1个QHCl-最佳。其中，25只响应于四个sapid刺激之一，这些特定的细胞中有20只响应于NaCl。其余34个神经元对4种味觉刺激中的2种或2种以上有反应，以NaCl和蔗糖反应为主。对于59个味觉神经元，反应绝对值的平均熵为0.68;对于单独的兴奋性活动，它为0.58。3. NaCl和蔗糖浓度系列的平均响应单调增加。除最低浓度外，对柠檬酸的反应也呈单调增加，但斜率较低。然而，对QHCl的平均响应保持稳定，甚至随浓度增加而降低。因此，NaCl和蔗糖的强度响应系列的幂函数高于柠檬酸和QHCl。4. 59个臂旁神经元的层次聚类分析提出了四个不同的类别：NaCl最好的，蔗糖最好的，柠檬酸最好的，QHCl最好的。这些类别是不太明显的二维空间中产生的多维分析，因为NaCl和蔗糖最好的神经元的位置形成了一个连续体，其中神经反应曲线连续变化，从蔗糖特异性NaCl特异性。5.结果与以前的解剖学和神经生理学数据一致，表明在延髓中的感觉输入从鼻门齿管（NID）和前舌（AT）的受体的收敛。NID中的味蕾优先对蔗糖做出反应，而AT上的味蕾对NaCl做出更多反应。（400字处截断摘要）
1. The responses of a total of 70 single neurons were recorded from the parabrachial nuclei (PBN) in awake rats. In 59 neurons, sapid stimuli (0.5 ml) elicited significant taste responses. Of these 59 neurons, 10 also had significant responses to water. The mean spontaneous rate of the taste neurons was 13.4 +/- 6.9 (SD) spikes/s. Of the remaining 11 neurons, 9 responded significantly only to water; 2 had no significant responses to the standard fluid stimuli. 2. Based on the magnitude of their response to our four standard stimuli, the taste neurons were classified as follows: 42 NaCl-best, 14 sucrose-best, 2 citric acid-best, and 1 QHCl-best. Of these, 25 responded only to one of four sapid stimuli; 20 of these specific cells responded only to NaCl. All the remaining 34 neurons responded to two or more of the four sapid stimuli, with NaCl and sucrose responsiveness dominant. For the 59 taste neurons, the mean entropy for the absolute value of the responses was 0.68; for the excitatory activity alone, it was 0.58. 3. The mean responses to NaCl and sucrose concentration series increased monotonically. Except at the lowest concentration, responses to citric acid also increased monotonically, but with a lower slope. Mean responses to QHCl, however, remained stable or even decreased with increasing concentration. Thus the power functions for the NaCl and sucrose intensity-response series were higher than those of citric acid and QHCl. 4. A hierarchical cluster analysis of 59 parabrachial neurons suggested four different categories: NaCl-best, sucrose-best, citric acid-best, and QHCl-best. These categories were less evident in the two-dimensional space produced by multidimensional analysis, because the positions of NaCl- and sucrose-best neurons formed a continuum in which neural response profiles change successively from sucrose-specific to NaCl-specific. 5. The results were consistent with previous anatomic and neurophysiological data suggesting convergence in the medulla of sensory input from receptors in the nasoincisor ducts (NID) and on the anterior tongue (AT). Taste buds in the NID respond preferentially to sucrose, whereas those on the AT respond more to NaCl.(ABSTRACT TRUNCATED AT 400 WORDS)