PHYSICOCHEMICAL STUDIES OF TASTE RECEPTION .5. SUPPRESSIVE EFFECT OF SALTS ON SUGAR RESPONSE OF FROG
PHYSICOCHEMICAL STUDIES OF TASTE RECEPTION .5. SUPPRESSIVE EFFECT OF SALTS ON SUGAR RESPONSE OF FROG
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DOI：
10.1016/0005-2736(76)90412-0
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发表时间：
1976-01-01
期刊：
影响因子：
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通讯作者：
KOBATAKE, Y
中科院分区：
文献类型：
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作者：
MIYAKE, M;KAMO, N;KOBATAKE, Y
在水反应完全被抑制的适当条件下，利用舌咽神经活动定量测定了牛蛙（Rana catesbeiana）对各种糖的味觉反应。蛙舌对D-果糖、D-葡萄糖和蔗糖的反应的浓度依赖性几乎相同; D-半乳糖在整个浓度范围内引起的反应比其他糖大得多。在刺激糖溶液中加入少量的盐，糖反应被广泛地抑制。在一定浓度的蔗糖条件下，研究了NaCl、KCl、MgCl_2、MgSO_4和K_4Fe（CN）_6等对黄瓜枯萎病的抑制作用。当数据相对于刺激溶液中的离子强度作图时，用以各种浓度添加的这些盐获得的结果落在单一曲线上。盐对酸的味觉感受器电位可能是由于膜-溶液界面处的相边界电位的变化。
The taste responses of frog [Rana catesbeiana] to various kinds of sugars were measured quantitatively by use of the glossopharyngeal nerve activity under an appropriate condition where the water response was completely suppressed. The concentration dependences of response of frog tongue to D-fructose, D-glucose and sucrose were almost the same; D-galactose, elicited a much larger response in comparison with the other sugars in the whole range of concentrations examined. The sugar response was suppressed extensively by the presence of small amount of salts in the stimulating sugar solution. The suppressive effects of NaCl, KCl, MgCl2, MgSO4 and K4Fe(CN)6 were examined with a fixed concentration of sugar. The results obtained with these salts, added in various concentrations, fell on a single curve when the data were plotted against the ionic strength in the stimulation solution. The taste receptor potential for salts on acids may be attributable to a change in the phase boundary potential at the membrane-solution interface.