BITTER TASTE IN SINGLE CHORDA TYMPANI TASTE FIBERS FROM CHIMPANZEE
BITTER TASTE IN SINGLE CHORDA TYMPANI TASTE FIBERS FROM CHIMPANZEE
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DOI：
10.1016/0031-9384(94)90364-6
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发表时间：
1994-12-01
影响因子：
2.9
通讯作者：
NINOMIYA, Y
中科院分区：
文献类型：
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作者：
HELLEKANT, G;NINOMIYA, Y
我们之前发现黑猩猩鼓索味觉纤维属于符合人类味觉品质的类别。这项研究的重点是苦味及其与甜味的关系。根据对 31 种刺激的反应，有 8 种纤维被归类为苦味纤维。刺激物包括苦味化合物奎宁、苯甲酸地那铵和咖啡因。结果表明苦味纤维和甜味纤维之间存在明显的二分性。甜味纤维对苦味化合物没有反应。然而，除了对上述化合物的反应外，一些苦味纤维还受到其他化合物的刺激。最突出的是对氯化钠-阿米洛利混合物、氯化钾和木糖醇的反应。在大多数情况下，原因可以认为是化合物中的苦味。这些结果表明，黑猩猩的苦味和甜味是通过特定且独立的神经纤维群传递的。由于黑猩猩与人类关系密切，这一发现对人类味觉编码问题和味觉品质的概念具有重要意义。
We have found earlier that chimpanzee chorda tympani taste fibers fall into groups that conform with the human taste qualities. This study focuses on bitter taste and its relation to sweet taste. Eight fibers were classified as bitter fibers according to their responses to 31 stimuli. The stimuli included the bitter compounds quinine, denatonium benzoate and caffeine. The results indicate a clear dichotomy between the bitter and sweet fibers. Sweet fibers never responded to the bitter compounds. However, in addition to their responses to the above compounds, some of the bitter fibers were stimulated by other compounds. Most prominent were responses to NaCl-amiloride mixture, KCl and xylitol. In most cases the cause could be assumed to be a bitter taste in the compound. These results suggest that the bitter and sweet tastes are conveyed in specific and separate groups of nerve fibers in the chimpanzee. Because of the closeness between chimpanzee and human, this finding has implications on the question of taste coding in human and the concept of taste qualities.