Synaptic Transmission at Taste Buds
Synaptic Transmission at Taste Buds
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味蕾的突触传递
作者：
C. J. Duncan
先前的研究表明，应用乙酰胆碱1可以刺激多种感觉受体，在机械感受器中，加入10 - 5 μ g/ml可以增强这种敏感性。毒扁豆碱乙酰胆碱的兴奋被筒箭毒碱或六甲双铵（10−7-10−5 g/ml）阻断。2，但受体对正常机械刺激的反应不受这些阻断剂的存在的影响1，2，和灰色和钻石的结论，因此，乙酰胆碱没有生理功能作为中介在感官receptors 1的神经冲动的启动。Landgren等人3将药物应用于青蛙的舌头表面，发现高浓度的抗胆碱酯酶最初增加了舌神经的自发活动，随后阻断了味觉敏感性。筒箭毒碱也降低了味蕾对味觉刺激的反应，这些作者认为乙酰胆碱与化学感受器冲动的启动有关。
PREVIOUS investigations have shown that a variety of sensory receptors can be stimulated by the application of acetylcholine1, this sensitivity being enhanced in mechanoreceptors by the addition of 10−5 g/ml. physostigmine. Excitation by acetylcholine was blocked by tubocurarine or hexamethonium (10−7–10−5 g/ml.)2, but the response of the receptor to normal mechanical stimuli was unaffected by the presence of these blocking agents1,2, and Gray and Diamond conclude, therefore, that acetylcholine has no physiological function as an intermediary in the initiation of nerve impulses at sensory receptors1. Landgren et al.3, applying drugs to the surface of the frog's tongue, found, however, that high concentrations of anticholinesterases initially increased the spontaneous activity in the lingual nerve and afterwards blocked taste sensitivity. Tubocurarine also reduced the response of the taste buds to gustatory stimuli and these authors suggest that acetylcholine is concerned with the initiation of impulses at chemoreceptors.