Ninomiya Y, Mizukoshi T, Higashi T, Katsukawa H, Funakoshi M
Brain Res. 1984 Jun 8;302(2):305-14. doi: 10.1016/0006-8993(84)90244-0.
Taste sensitivity in mice and its strain variation were studied by examining integrated responses and single fiber discharges of the chorda tympani nerve to various taste stimuli in the 3 different strains of mice (BALB, C3H and C57BL mice). A comparison among integrated responses of the 3 strains demonstrated that C57BL mice possess the highest sensitivity to sucrose and the lowest to acids, whereas the opposite is true for BALB mice. These 3 strains of mice commonly possess higher sensitivity to divalent chloride salts than to NaCl. Measures of the breadth of responsiveness showed that single fibers of all 3 strains of mice are relatively more narrowly tuned to taste stimuli than those of rats and hamsters, although the specificity of fibers tends to be greater in the order of C57BL greater than C3H greater than BALB mice. A cluster analysis of fibers demonstrated that two distinct fiber types, a sweet- and Na-type, commonly exist in all 3 strains of mice. The most clear strain difference was found in the sensitivity to D-phenylalanine, which produced good responses in 'sweet-type' fibers of C57BL mice but not in those of C3H and BALB mice. This suggests the possibility that D-phenylalanine has a taste to C57BL mice that is similar to that of sucrose and that it tastes different to C3H and BALB mice.
通过检测3种不同品系小鼠（BALB、C3H和C57BL小鼠）鼓索神经对各种味觉刺激的综合反应和单纤维放电，研究了小鼠的味觉敏感性及其品系差异。对这3种品系综合反应的比较表明，C57BL小鼠对蔗糖的敏感性最高，对酸的敏感性最低，而BALB小鼠则相反。这3种品系的小鼠对二价氯化物盐的敏感性通常高于对氯化钠的敏感性。反应广度的测量表明，与大鼠和仓鼠相比，这3种品系小鼠的单纤维对味觉刺激的调谐相对更窄，尽管纤维的特异性倾向于按C57BL＞C3H＞BALB小鼠的顺序增加。对纤维的聚类分析表明，所有3种品系的小鼠中通常都存在两种不同的纤维类型，即甜味型和钠型。在对D-苯丙氨酸的敏感性方面发现了最明显的品系差异，D-苯丙氨酸在C57BL小鼠的“甜味型”纤维中产生良好反应，但在C3H和BALB小鼠的“甜味型”纤维中则不然。这表明，D-苯丙氨酸对C57BL小鼠的味道可能与蔗糖相似，而对C3H和BALB小鼠的味道则不同。
