von Baumgarten R
Physiologisches Institut, Universität Mainz.
Arch Otorhinolaryngol. 1975;210(1):43-65. doi: 10.1007/BF00453707.
The functional organization of olfaction and taste are briefly discussed in morphological, physiological, biochemical and behavioural terms. Olfaction in animals serves often for long range navigational purposes whereas taste acts as a close up "last moment food checking system". Special attention is given to the coding problems in both systems. In taste, the spatial coding mode is prevalent. In olfaction a very complex coding system exists, which used temporal as well as spatial means and in which a whole set of olfactory nerve fibers is activated during the transmission of any specific odor information, each fiber of the set discharging at a specific impulse pattern. The role of the olfactory bulb is seen as an integrating center with the capabilities for short and long term information storage. The impact of von Békésy's microstimulation experiments on the physiology of taste is discussed. Research on taste modifiers such as gymnemic acid or of the taste modifying protein "miraculin" enrich our present understanding of the interaction between taste stimulants and the chemoreceptor sites in the taste buds.
本文从形态学、生理学、生物化学和行为学等方面简要讨论了嗅觉和味觉的功能组织。动物的嗅觉通常用于远距离导航，而味觉则作为一种近距离的“最后一刻食物检查系统”。文中特别关注了这两个系统中的编码问题。在味觉中，空间编码模式较为普遍。在嗅觉方面，存在一种非常复杂的编码系统，它使用时间和空间两种方式，并且在任何特定气味信息的传递过程中，一整套嗅觉神经纤维都会被激活，该组中的每根纤维都以特定的脉冲模式放电。嗅球的作用被视为一个整合中心，具有短期和长期信息存储的能力。文中还讨论了冯·贝凯西的微刺激实验对味觉生理学的影响。对诸如匙羹藤酸等味觉调节剂或味觉修饰蛋白“奇果蛋白”的研究，丰富了我们目前对味觉刺激物与味蕾中化学感受器位点之间相互作用的理解。
