Nakamura M, Kurihara K
Faculty of Pharmaceutical Sciences, Hokkaido University, Sapporo, Japan.
Am J Physiol. 1991 Dec;261(6 Pt 2):R1402-8. doi: 10.1152/ajpregu.1991.261.6.R1402.
The temperature dependence of the canine and rat chorda tympani nerve responses to various taste stimuli was examined. The temperature dependence greatly varied with species of stimuli. In the dog, the tonic responses to fructose, sucrose, acetic acid, and guanosine 5'-monophosphate (GMP) and the response induced by the synergism between monosodium glutamate (MSG) and GMP showed peaks at approximately 30 degrees C, whereas those to NaCl, NH4Cl, and MSG showed peaks between 10 and 20 degrees C. In the rat, the tonic response to NH4Cl increased with an increase in temperature up to 45 degrees C, whereas the responses to other stimuli examined showed peaks at approximately 30 degrees C. The responses to glycine, sucrose, and quinine showed sharp temperature dependence, and the responses to acids (HCl and acetic acid) and salts (NaCl and KCl) showed relatively flat dependence. The effects of the temperature change on dose-response curves for fructose, NH4Cl, and GMP were examined using dogs. The temperature change did not practically affect the thresholds for these stimuli and affected the magnitude of the responses to higher concentrations of stimuli. The origins of the temperature dependence were discussed in terms of taste receptor mechanisms.
研究了犬和大鼠鼓索神经对各种味觉刺激反应的温度依赖性。温度依赖性因刺激种类而异。在狗中，对果糖、蔗糖、乙酸和5'-鸟苷单磷酸（GMP）的紧张性反应以及由味精（MSG）和GMP协同作用诱导的反应在约30℃时达到峰值，而对氯化钠、氯化铵和味精的反应在10至20℃之间达到峰值。在大鼠中，对氯化铵的紧张性反应随温度升高至45℃而增加，而对其他所检测刺激的反应在约30℃时达到峰值。对甘氨酸、蔗糖和奎宁的反应表现出明显的温度依赖性，而对酸（盐酸和乙酸）和盐（氯化钠和氯化钾）的反应表现出相对平缓的依赖性。使用狗研究了温度变化对果糖、氯化铵和GMP剂量-反应曲线的影响。温度变化实际上并未影响这些刺激的阈值，但影响了对较高浓度刺激的反应幅度。从味觉受体机制方面讨论了温度依赖性的起源。
