Tonosaki K, Funakoshi M
Department of Oral Physiology, School of Dentistry, Asahi University, Gifu, Japan.
Brain Res. 1988 Apr 5;445(2):363-6. doi: 10.1016/0006-8993(88)91200-0.
Intracellular recordings were obtained using the current-clamp and voltage-clamp techniques. When the taste cell membrane was voltage-clamped, the sucrose stimulus induced an inward current accompanied by a membrane resistance increase while the NaCl stimulus induced an inward current accompanied by a membrane resistance decrease. These phenomena indicated that sucrose and NaCl have quite a different generation mechanism of taste responses.
使用电流钳和电压钳技术进行细胞内记录。当味觉细胞膜被电压钳制时，蔗糖刺激诱导出内向电流，同时伴有膜电阻增加，而氯化钠刺激诱导出内向电流，同时伴有膜电阻降低。这些现象表明，蔗糖和氯化钠的味觉反应产生机制有很大不同。
