Oral sensation of ethanol in a primate model III:: responses in the lingual branch of the trigeminal nerve of Macaca mulatta
Oral sensation of ethanol in a primate model III:: responses in the lingual branch of the trigeminal nerve of Macaca mulatta
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DOI：
10.1016/s0741-8329(01)00178-1
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发表时间：
2002-01-01
期刊：
影响因子：
2.3
通讯作者：
Hellekant, G
中科院分区：
文献类型：
--
作者：
Danilova, V;Hellekant, G
经口给予乙醇已被证明在恒河猴味觉神经中引起强有力的反应。本研究通过对70根舌神经纤维的记录，探讨了乙醇对舌非味觉感受器的影响。在这70种纤维中，54种（78%）对一种或多种浓度的0.7-12 M乙醇有反应; 16种纤维（22%）不受影响。在48条（69%）纤维中，乙醇增加了神经活动，而6条（9%）纤维表现出抑制，表现为对机械刺激的反应减弱。兴奋性反应的特点是在潜伏期3-40秒后有规律的冲动活动。乙醇浓度越高，潜伏期越短，诱发的冲动活动越高。在许多纤维的反应达到峰值，并在52秒长刺激期结束前停止。大多数受乙醇影响的纤维对轻触和冷却有反应。在重复触摸期间，乙醇最初增强，然后消除对机械刺激的反应。甲醇和丙醇得到类似的结果。丁醇只抑制神经活动。(C)2002年爱思唯尔科学公司All rights reserved.
Ethanol administered orally has been shown to elicit a powerful response in rhesus monkey taste nerves. In this study we focused on the effects of ethanol on lingual non-gustatory receptors by recording from 70 single lingual nerve fibers. Of these 70 fibers, 54 (78%) responded to one or more concentrations of 0.7-12 M ethanol; 16 fibers (22%) were not affected. In 48 (69%) fibers, ethanol increased nerve activity, whereas 6 fibers (9%) exhibited suppression, which was displayed as a diminished response to mechanical stimulation. The excitatory response was characterized by regular impulse activity after a latency of 3-40 sec. With higher concentrations of ethanol, the latency became shorter, and the impulse activity evoked became higher. In many fibers the response peaked and ceased before the end of the 52-sec long-stimulation period. Most of the fibers affected by ethanol responded to light touch and cooling. During repeated touch, ethanol initially potentiated and then abolished the response to mechanical stimulation. Methanol and propanol gave similar results. Butanol only inhibited nerve activity. (C) 2002 Elsevier Science Inc. All rights reserved.