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大鼠鼓索神经对钠盐反应的电压依赖性:对味觉受体细胞功能组织的影响

Voltage dependence of the rat chorda tympani response to Na+ salts: implications for the functional organization of taste receptor cells.

作者信息

Ye Q, Heck G L, DeSimone J A

机构信息

Department of Physiology, Medical College of Virginia, Virginia Commonwealth University, Richmond 23298-0551.

出版信息

J Neurophysiol. 1993 Jul;70(1):167-78. doi: 10.1152/jn.1993.70.1.167.

Abstract
  1. Voltage-clamp and current-clamp data were obtained from a circumscribed region of the anterior rat lingual epithelium while simultaneously monitoring the afferent, stimulus-evoked, neural response from the same receptive field. 2. Chorda tympani (CT) responses at constant Na(+)-salt concentration were enhanced by submucosa negative voltage clamp and suppressed by positive voltage clamp. The complete CT response profile, including the time course of adaptation, was not uniquely determined by NaCl concentration alone. The response could be reproduced at different NaCl concentrations by applying a compensating voltage. 3. The form of the concentration and voltage dependence of the CT response indicates that the complete stimulus energy is the Na+ electrochemical potential difference across receptor cell apical membranes, and not Na+ concentration alone. This is the underlying principal behind the equivalence of chemical and electric taste for Na+ salts. 4. CT responses to sodium gluconate (25 and 200 mM) and 25 mM NaCl produced amiloride-insensitive components (AIC) of low magnitude. NaCl at 200 mM produced a significantly larger AIC. The AIC was voltage-clamp independent. The relative magnitude of the AIC was positively correlated with the transepithelial conductance of each salt. This suggests that the large AIC for 200 mM NaCl results from its relatively high permeability through the paracellular pathway. 5. Analysis of the CT response under voltage clamp revealed two anion effects on Na(+)-salt taste, both of which act through the paracellular shunt. 1) Anions modify the transepithelial potential (TP) across tight junctions and thereby modulate the cell receptor potential. This anion effect can be eliminated by voltage clamping the TP. 2) Sufficiently mobile anions facilitate electroneutral diffusion of Na+ salts through tight junctions. This effect is observed especially when Cl- is the anion and when the stimulus concentration favors NaCl influx, allowing Na+ to stimulate receptor cells from the submucosal side. Because the submucosal intercellular spaces are nearly isopotential regions, this effect is insensitive to voltage clamp of the TP. The large AIC associated with this anion effect is due to the low permeability of amiloride.
摘要
  1. 在监测来自相同感受野的传入性、刺激诱发的神经反应的同时,从前额大鼠舌上皮的一个限定区域获取电压钳和电流钳数据。2. 在恒定的钠(+)盐浓度下,鼓索神经(CT)反应通过黏膜下层负电压钳增强,通过正电压钳抑制。完整的CT反应曲线,包括适应的时间进程,并非仅由氯化钠浓度唯一确定。通过施加补偿电压,可在不同的氯化钠浓度下重现该反应。3. CT反应的浓度和电压依赖性形式表明,完整的刺激能量是跨受体细胞顶端膜的钠+电化学势差,而非仅为钠+浓度。这是钠盐化学味觉和电味觉等效背后的基本原理。4. CT对葡萄糖酸钠(25和200 mM)和25 mM氯化钠的反应产生了低幅度的amiloride不敏感成分(AIC)。200 mM的氯化钠产生了显著更大的AIC。AIC与电压钳无关。AIC的相对幅度与每种盐的跨上皮电导呈正相关。这表明200 mM氯化钠的大AIC是由于其通过细胞旁途径的相对高渗透性。5. 在电压钳下对CT反应的分析揭示了阴离子对钠(+)盐味觉的两种影响,两者均通过细胞旁分流起作用。1)阴离子改变跨紧密连接的跨上皮电位(TP),从而调节细胞受体电位。通过对TP进行电压钳可消除这种阴离子效应。2)足够可移动的阴离子促进钠+盐通过紧密连接的电中性扩散。尤其当阴离子为氯离子且刺激浓度有利于氯化钠内流时,允许钠+从黏膜下侧刺激受体细胞时,可观察到这种效应。由于黏膜下细胞间空间几乎是等电位区域,这种效应对TP的电压钳不敏感。与这种阴离子效应相关的大AIC是由于amiloride的低渗透性。

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