Frank M E, Gent J F, Hettinger T P
Division of Neurosciences, Department of Oral Diagnosis, School of Dental Medicine, University of Connecticut Health Center, Taste and Smell Center MC 1718, 263 Farmington Avenue, Farmington, CT 06030-1718, USA.
Physiol Behav. 2001;74(1-2):85-99. doi: 10.1016/s0031-9384(01)00558-3.
Chlorhexidine, a bis-cationic biguanide antiseptic, greatly reduces the perceived intensity of the salty prototype sodium chloride and may prove to be an important probe of mechanisms that underlie the human salty taste quality. Chlorhexidine, which tastes bitter, also reduces quinine hydrochloride taste intensity, but neither sweet sucrose nor sour citric acid is affected. Perceptual intensity rating and quality identification were measured for human subjects before and for 30 min following treatment with 1.34 mM chlorhexidine gluconate. In one experiment, test stimuli were the taste-quality prototypes; in a second experiment, stimuli were series of sodium, halide and sulfate salts. Experiment 1 showed a single 3-min chlorhexidine treatment resulted in reductions in taste intensity that persisted for at least 30 min. Experiment 2 showed a single 2-min chlorhexidine treatment reduced perceptual intensities of halide and sulfate salts except those with divalent cations. Chlorhexidine impaired identification of the salty quality and produced a bitter quality in nonbitter salts and impaired identification of the bitter quality of quinine, but not bitter salts. The specific effect of chlorhexidine on the bitterness of quinine suggests it may bind to the same receptor as quinine. The ability of chlorhexidine to specifically disrupt saltiness of a wide range of salts is consistent with proposed peripheral transduction mechanisms for the salty quality that involve transepithelial ion transport.
洗必泰是一种双阳离子双胍类防腐剂，能显著降低咸味原型氯化钠的感知强度，可能是探究人类咸味品质潜在机制的重要探针。洗必泰尝起来有苦味，它也能降低盐酸奎宁的味道强度，但对甜味的蔗糖和酸味的柠檬酸均无影响。对人类受试者在使用1.34 mM葡萄糖酸氯己定治疗前及治疗后30分钟进行感知强度评级和品质识别。在一个实验中，测试刺激物是味觉品质原型；在第二个实验中，刺激物是一系列钠、卤化物和硫酸盐。实验1表明，单次3分钟的洗必泰治疗导致味觉强度降低，这种降低持续了至少30分钟。实验2表明，单次2分钟的洗必泰治疗降低了卤化物和硫酸盐的感知强度，但含有二价阳离子的盐除外。洗必泰损害了对咸味品质的识别，并在无苦味的盐中产生了苦味品质，还损害了对奎宁苦味品质的识别，但对苦味盐没有影响。洗必泰对奎宁苦味的特殊作用表明它可能与奎宁结合到相同的受体上。洗必泰能够特异性地破坏多种盐的咸味，这与所提出的涉及跨上皮离子转运的咸味外周转导机制是一致的。
