TEMPERATURE-DEPENDENCE OF AMILORIDE-SENSITIVE AND AMILORIDE-INSENSITIVE COMPONENTS OF RAT TASTE NERVE RESPONSE TO NACL
TEMPERATURE-DEPENDENCE OF AMILORIDE-SENSITIVE AND AMILORIDE-INSENSITIVE COMPONENTS OF RAT TASTE NERVE RESPONSE TO NACL
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DOI：
10.1016/0006-8993(88)90923-7
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发表时间：
1988-03-15
期刊：
影响因子：
2.9
通讯作者：
KURIHARA, K
中科院分区：
文献类型：
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作者：
NAKAMURA, M;KURIHARA, K
通过测量阿米洛利处理前后不同温度的NaCl溶液对大鼠鼓索活动的反应，研究了大鼠对NaCl味觉反应的温度依赖性。对NaCl的反应由3个组分组成：不被阿米洛利抑制的组分I和被阿米洛利抑制的组分II和III。组分I、II和III在30 °、30 °和10 °附近显示最大响应。C分别进行。在10 ℃下对NaCl的响应。C主要由阿米洛利敏感组分（组分III）组成。阿米洛利不敏感组分（I）的大小受阴离子种类变化的影响很大。阿米洛利敏感组分II也表现出负离子的影响，但其影响与组分I不同。另一种阿米洛利敏感组分（III）几乎没有显示出阴离子的影响。组分I的组分阈值浓度为0.1 mM，组分II的组分阈值浓度为3 mM，组分III的组分阈值浓度为0.3 mM。在阈值浓度下，Na+跨味觉细胞顶膜的平衡电位计算为组分I为-120.2 mV，组分II为-31.4 mV，组分III为-85.4 mV。因此，组分I和III的阈值处的Na+平衡电位比报道的静息电位更负，这表明Na+通过这些组分的受体位点（或通道）的渗透性增加将导致超极化，而不是味觉细胞的去极化。
The temperature dependence of the rat taste response to NaCl was examined by measuring the chorda tympani activities in response to NaCl solution of varying temperatures before and after amiloride treatment. The response to NaCl was composed of 3 components: component I which was not suppressed by amiloride and components II and III which were suppressed by amiloride. Components I, II and III show maximal responses around 30, 30 and 10.degree. C, respectively. The response to NaCl at 10.degree. C was composed mostly of amiloride-sensitive component (component III). Magnitude of the amiloride-insensitive component (I) was greatly affected by variation of anion species. The amiloride-sensitive component II also showed anion influence but the influence was different from that for component I. Another amiloride-sensitive component (III) showed practically no anion influence. Threshold concentrations of the components were 0.1 mM for component I, 3 mM for component II and 0.3 mM for component III. Equilibrium potentials of Na+ at the threshold concentrations across the apical membrane of taste cells were calculated to be -120.2 mV for component I,-31.4 mV for component II and -85.4 mV for components III. Thus the equilibrium potentials of Na+ at the thresholds for components I and III were more negative than the resting potentials reported, which suggested that an increase in permeabilities of Na+ through receptor sites(or channels) for these components will lead to hyperpolarization, not depolarization of taste cells.