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核心技术专利：CN118964589B侵权必究

核心技术专利：CN118964589B侵权必究

Department of Physiology, Nagasaki University School of Dentistry, Japan.

Comp Biochem Physiol A Comp Physiol. 1990;95(1):115-20. doi: 10.1016/0300-9629(90)90018-n.

The mean resting potential of supporting cells in the frog taste organ was -19.1 mV. The supporting cells responded to the four basic taste stimuli with a depolarization but responded to water with a depolarization or a hyperpolarization. 2. The membrane resistances of supporting cells decreased during stimulation with sucrose, NaCl and acetic acid, but increased during stimulation with Q-HCl and water. 3. Reversal potential of the depolarizing response for 0.5 M NaCl in supporting cells was +7.6 mV. The depolarizing responses for Q-HCl and acetic acid were independent of the membrane potential level. 4. These results suggest that the characteristics of taste responses in supporting cells are similar to those in taste cells.

青蛙味觉器官中支持细胞的平均静息电位为-19.1毫伏。支持细胞对四种基本味觉刺激产生去极化反应，但对水产生去极化或超极化反应。2. 在用蔗糖、氯化钠和醋酸刺激时，支持细胞的膜电阻降低，但在用盐酸奎宁和水刺激时，膜电阻增加。3. 支持细胞对0.5M氯化钠去极化反应的反转电位为+7.6毫伏。对盐酸奎宁和醋酸的去极化反应与膜电位水平无关。4. 这些结果表明，支持细胞味觉反应的特征与味觉细胞中的相似。

Department of Physiology, Nagasaki University School of Dentistry, Japan.

Comp Biochem Physiol A Comp Physiol. 1990;95(1):115-20. doi: 10.1016/0300-9629(90)90018-n.

The mean resting potential of supporting cells in the frog taste organ was -19.1 mV. The supporting cells responded to the four basic taste stimuli with a depolarization but responded to water with a depolarization or a hyperpolarization. 2. The membrane resistances of supporting cells decreased during stimulation with sucrose, NaCl and acetic acid, but increased during stimulation with Q-HCl and water. 3. Reversal potential of the depolarizing response for 0.5 M NaCl in supporting cells was +7.6 mV. The depolarizing responses for Q-HCl and acetic acid were independent of the membrane potential level. 4. These results suggest that the characteristics of taste responses in supporting cells are similar to those in taste cells.

青蛙味觉器官中支持细胞的平均静息电位为-19.1毫伏。支持细胞对四种基本味觉刺激产生去极化反应，但对水产生去极化或超极化反应。2. 在用蔗糖、氯化钠和醋酸刺激时，支持细胞的膜电阻降低，但在用盐酸奎宁和水刺激时，膜电阻增加。3. 支持细胞对0.5M氯化钠去极化反应的反转电位为+7.6毫伏。对盐酸奎宁和醋酸的去极化反应与膜电位水平无关。4. 这些结果表明，支持细胞味觉反应的特征与味觉细胞中的相似。