GUSTATORY NERVE IMPULSES IN RAT, CAT AND RABBIT
GUSTATORY NERVE IMPULSES IN RAT, CAT AND RABBIT
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DOI：
10.1152/jn.1955.18.5.429
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发表时间：
1955-01-01
影响因子：
2.5
通讯作者：
PFAFFMANN, C
中科院分区：
文献类型：
--
作者：
PFAFFMANN, C
在大鼠、猫和家兔的鼓索神经上，分别记录到总神经干和单根神经纤维的传入神经冲动。基本味觉刺激物HC1、NaCl、KCl、蔗糖和奎宁的有效性在3种鱼中存在差异。在阈值和对阈上浓度的响应幅度方面都是如此。因此，不同化学物质刺激味觉感受器的功效存在明显的物种差异。单纤维分析进一步表明，在任何一种植物中，不同化学物质的有效性可能因单一元素而异。因此，单纤维制剂的特征在于对4种基本味觉刺激的不同模式的敏感性。基本的受体类型没有明显的分类。
Afferent nerve impulses in the chorda tympani nerve of the rat, cat and rabbit were recorded in both the total nerve trunk and single nerve fibers. Effectiveness of the basic taste stimuli HC1, NaCl, KC1, sucrose and quinine differed in the 3 spp. both in terms of threshold values and magnitude of response to suprathreshold concentrations. Thus there is a clear sp. difference in the efficacy of different chemicals in stimulating the taste receptors. Single fiber analysis shows further that within any one sp. the effectiveness of different chemicals may differ from one single element to another. Single fiber preparations thus are characterized by different patterns of sensitivity to the 4 basic taste stimuli. No classification of basic receptor types is apparent.