EVIDENCE FOR NEURAL INHIBITION IN BITTERSWEET TASTE MIXTURES
EVIDENCE FOR NEURAL INHIBITION IN BITTERSWEET TASTE MIXTURES
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DOI：
10.1037/h0077582
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发表时间：
1979-01-01
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影响因子：
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通讯作者：
LAWLESS, HT
中科院分区：
文献类型：
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作者：
LAWLESS, HT
来自心理物理实验的证据表明，苦味和甜味的相互抑制是由于神经抑制，而不是溶液中的化学相互作用或分子对共同受体位置的竞争。从苦甜混合物中去除甜味会导致苦味增加。这是通过适应蔗糖或用匙羹藤处理来完成的，这两种方法都不会影响舌头上蔗糖的浓度。混合物中苦味的增加与甜掩蔽物质的浓度无关，很难与化学相互作用的抑制相协调。在苯硫代氨基脲和蔗糖的混合物中观察到类似的抑制依赖于感知强度（而不依赖于浓度）。尝过苯硫胺的人比没有尝过的人对甜味的抑制更强。这与导致抑制的分子相互作用不一致，这将导致两组的抑制程度相同。研究结果支持混合抑制的神经解释，例如反转录抑制或闭塞。
Lines (3) of evidence from psychophysical experiments implied that mutual suppression of bitter and sweet tastes is due to neural inhibition rather than chemical interactions in solution or competition of molecules for common receptors sites. Removal of sweetness from bittersweet mixtures caused the bitterness to increase. This was accomplished by adaptation to sucrose or by treatment with Gymnema sylvestre, neither of which affect the concentration of sucrose on the tongue. Increases in the bitterness of mixtures, independent of the concentration of the sweet masking substance, are difficult to reconcile with suppression by means of chemical interactions. Similar dependence of suppression on perceived intensity (and independence from concentration) was observed with mixtures of phenylthiocarbamide and sucrose. Tasters (human) of phenylthiocarbamide showed stronger suppression of sweetness than nontasters. This was inconsistent with molecular interactions causing suppression, which would have resulted in the same degree of suppression for the 2 groups. Findings support neural explanations of mixture suppression, e.g., antidromic inhibition or occlusion.