McCutcheon N B
Department of Psychology, University at Albany, NY 12222.
Physiol Behav. 1992 May;51(5):1069-74. doi: 10.1016/0031-9384(92)90094-i.
Two studies were performed to assess the effects of amiloride on the saltiness of NaCl. In the first study, four highly trained subjects were asked to report the first appearance of saltiness as NaCl microdrops were rapidly applied to an increasing number of fungiform papillae along the front, dorsal surface of the tongue. For two subjects, amiloride, a sodium channel blocker, caused a large and significant increase in the number of papillae needed to report a salty taste. The other two subjects were unaffected, as measured by this procedure. In the second study, four different subjects were trained in the same procedure as in the previous study. For testing, however, they were stimulated on a fixed number of papillae, which was two times the number self-selected during training as sufficient for perception of saltiness with NaCl, and sourness with citric acid. They reported the quality of the experience as salty, sour, or neither, with and without amiloride treatment of the papillae set. Two of the four subjects had a loss of saltiness of NaCl, but not sourness of citric acid, when the papillae set was treated with amiloride.
进行了两项研究以评估氨氯吡咪对氯化钠咸味的影响。在第一项研究中，当沿着舌前部背表面将氯化钠微滴快速施加到越来越多的菌状乳头时，要求四名训练有素的受试者报告咸味首次出现的情况。对于两名受试者，钠通道阻滞剂氨氯吡咪导致报告咸味所需的乳头数量大幅且显著增加。通过该程序测量，另外两名受试者未受影响。在第二项研究中，四名不同的受试者按照与先前研究相同的程序进行训练。然而，为了进行测试，对他们固定数量的乳头进行刺激，该数量是他们在训练期间自行选择的足以感知氯化钠咸味和柠檬酸酸味的数量的两倍。他们报告在对乳头组进行氨氯吡咪处理前后体验的性质是咸、酸或都不是。当对乳头组进行氨氯吡咪处理时，四名受试者中有两名失去了对氯化钠的咸味感知，但对柠檬酸的酸味感知未受影响。
