Ionic basis of receptor potential in frog taste cell in response to salt stimuli.
作者信息
Sato T, Sugimoto K, Okada Y
出版信息
Jpn J Physiol. 1982;32(3):459-62. doi: 10.2170/jjphysiol.32.459.
PMID:6982363
Abstract
Removal of NA+ and/or Ca2+ from a normal interstitial fluid results in a remarkable decrease of receptor potential amplitudes in a taste cell for salt stimuli. This suggests that the salt-induced receptor potential is strongly related to an increase in the permeability of the taste cell membrane to Na+ and Ca2+.
摘要
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