Ninomiya Y, Tonosaki K, Funakoshi M
Brain Res. 1982 Jul 29;244(2):370-3. doi: 10.1016/0006-8993(82)90100-7.
Gustatory responses from the mouse chorda tympani nerve were tested with various chemical solutions. Magnitudes of integrated chorda tympani responses to the 4 basic taste stimuli were greater in the order of HCl, sucrose, NaCl and quinine-HCl. Sucrose was the most effective sugar tested, while NaCl was the least effective salt, but divalent chloride salts were prominently effective stimulants. Many of single chorda tympani fibers responded specifically to one or two of the 4 basic taste stimuli. Single fibers sampled were classified into the following 5 types: sweet-type, Na-type, Ca-Mg-type, acid-type and quinine-type.
用各种化学溶液测试了小鼠鼓索神经的味觉反应。鼓索神经对4种基本味觉刺激的综合反应强度按HCl、蔗糖、NaCl和盐酸奎宁的顺序依次增大。蔗糖是所测试的最有效的糖类，而NaCl是最无效的盐类，但二价氯化物盐是显著有效的刺激物。许多单个鼓索神经纤维对4种基本味觉刺激中的一种或两种有特异性反应。所采样的单纤维分为以下5种类型：甜味型、钠型、钙镁型、酸味型和奎宁型。
