Perceptual characteristics of the amiloride-suppressed sodium chloride taste response in the rat.
Perceptual characteristics of the amiloride-suppressed sodium chloride taste response in the rat.
复制标题
阿米洛利抑制大鼠氯化钠味觉反应的知觉特征。
DOI：
10.1037//0735-7044.104.5.734
复制
发表时间：
1990
影响因子：
1.9
通讯作者：
White,KS
中科院分区：
文献类型：
--
作者：
Hill,DL;Formaker,BK;White,KS
阿米洛利敏感的膜组件的感知NaCl味道的贡献进行了评估，通过使用条件性味觉厌恶程序。八个独立的成年大鼠组的条件，以避免0.1 M NaCl，0.5 M NaCl，0.1 M NH 4 Cl，或1.0 M蔗糖，而他们的舌头暴露于水或钠转运阻滞剂盐酸阿米洛利。在相反的大鼠暴露于水在空调，大鼠暴露于阿米洛利无法获得条件性味觉厌恶0.1 M NaCl。当条件刺激（CS）为0.5 M NaCl、0.1 M NH 4 Cl或1.0 M蔗糖时，阿米洛利和非阿米洛利处理组之间味觉厌恶的获得差异不明显。虽然阿米洛利和非阿米洛利治疗的大鼠之间的0.5 M NaCl厌恶的幅度是相似的，感知特征的CS组之间的差异。刺激泛化梯度的分析表明，阿米洛利治疗的大鼠一般避免所有的单氯化物盐调节后，以0.5 M NaCl，但不是非钠盐或非盐刺激。相比之下，未用阿米洛利治疗的大鼠仅对钠盐产生0.5M NaCl厌恶。当CS为0.1 M NH 4 Cl或1.0 M蔗糖时，组间泛化梯度无差异。这些研究结果表明，“咸”的味道，NaCl主要是有关的阿米洛利敏感部分的功能性味觉反应的大鼠。相反，对阿米洛利不敏感的NaCl反应部分似乎具有“酸-咸”感知特征，并且似乎不被感知为咸的。
The contribution of amiloride-sensitive membrane components to the perception of NaCl taste was assessed by using a conditioned taste aversion procedure. Eight independent groups of adult rats were conditioned to avoid either 0.1 M NaCl, 0.5 M NaCl, 0.1 M NH 4 Cl, or 1.0 M sucrose while their tongues were exposed either to water or to the sodium transport blocker amiloride hydrochloride. In contrast to rats exposed to water during conditioning, rats exposed to amiloride were unable to acquire a conditioned taste aversion to 0.1 M NaCl. Differences in the acquisition of taste aversions between the amiloride-and nonamiloride-treated groups were not apparent when the conditioned stimulus (CS) was 0.5 M NaCl, 0.1 M NH 4 Cl, or 1.0 M sucrose. Although the magnitude of the 0.5 M NaCl aversion was similar between amiloride-and non-amiloride-treated rats, the perceptual characteristics of the CS differed between groups. Analyses of stimulus generalization gradients revealed that amiloride-treated rats generally avoided all monochloride salts after conditioning to 0.5 M NaCl but not nonsodium salts or nonsalt stimuli. In contrast, rats not treated with amiloride only generalized the 0.5 M NaCl aversion to sodium salts. No differences in generalization gradients occurred between groups when the CS was 0.1 M NH 4 Cl or 1.0 M sucrose. These findings suggest that the “salty” taste of NaCl is primarily related to the amiloride-sensitive portion of the functional taste response in rats. Conversely, the portion of the NaCl response insensitive to amiloride appears to have “sour–salty” perceptual characteristics and does not appear to be perceived as being salty.
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DOI：
10.3758/bf03212815
发表时间：
1971
期刊：
Perception & Psychophysics
影响因子：
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作者：
D. Mcburney;Thomas R. Shick
通讯作者：
Thomas R. Shick
DOI：
10.1037/h0037644
发表时间：
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期刊：
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影响因子：
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作者：
Sylvia D. Miller;R. P. Erickson
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影响因子：
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作者：
HECK, GL;MIERSON, S;DESIMONE, JA
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