The Response Pattern of Taste Fibres in the Chorda Tympani of the Monkey.

Gordon, G.; Kitchell, R. L.; Ström, Lennart; Zotterman, Yngve

doi:10.1111/j.1748-1716.1959.tb01741.x

Cited by 58 publications

(14 citation statements)

References 8 publications

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“…For example, it often fails to produce any responses in the dog (Andersson et al 1950), whereas in the rhesus monkey TASTE IN RUMINANTS it does (Gordon, Kitchell, Strom & Zotterman, 1959). Beidler (1953) suggests that the positive responses elicited by saccharine in the rat were due to stimulation of 'salt' receptors by the sodium cation of the sodium saccharinate.…”

Section: Resultsmentioning

confidence: 99%

Taste reception in the goat, sheep and calf

Bell¹,

Kitchell²

1966

The Journal of Physiology

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SUMMARY1. The goat, sheep and calf have gustatory chemoreceptors which respond to salt, sweet, sour and bitter solutions, from which the afferent fibres pass centrally in the chorda tympani and glossopharyngeal nerves.2. Action potentials in the afferent gustatory nerves can also be detected when the tongue is irrigated with sodium bicarbonate, ethylene glycol, glycerine, and saccharine.3. Distilled water reduces the background activity in the isolated gustatory nerves, thus demonstrating the absence of fibres in ruminant ungulates of receptors which respond to stimulation by distilled water.4. The responses from the chemoreceptors, associated especially witlh the circumvallate papillae, are enhanced if the papillae are gently moved at the time of irrigation with sapid solutions.5. The chorda tympani is most responsive to salt and acid solutions while the glossopharyngeal is more responsive to sugars, quinine and acid. INTRODIUCTIONThe presence of chemoreceptors in the tongue of the cat was demonstrated electrophysiologically by Zotterman (1935). He showed that stimulation of these chemoreceptors by salt, bitter and acid solutions caused a discharge of impulses in the chorda tympani, but that sugar solutions were without effect. These observations were confirmed by Pfaffmann (1941).

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Section: Resultsmentioning

confidence: 99%

Taste reception in the goat, sheep and calf

Bell¹,

Kitchell²

1966

The Journal of Physiology

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“…BEIDLER (1953) and FISHMAN (1957) have found in the rat's tongue that saccharin produces a response in the units sensitive to sucrose as if it was a sweet substances like sucrose, while saccharin acts on the units sensitive to salts as if it was a salt; GORDON et al (1959) have found that saccharin produces a response in the tongue of Macacus rhesus almost always as a sweet substance. But on the frog's tongue saccharin has an effect similar to monovalent salts (KUSANO and SATO, 1957 (FISHMAN, 1957) , suggest that a single gustatory receptor unit is likely to consist of an axon with several gustatory cells.…”

Section: Discussionmentioning

confidence: 99%

Analysis of the Single Unit Activity of Gustatory Receptors in the Frog Tongue

Kusano

1960

Jpn.J.Physiol

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“…Other animals also produced the water response in their gustatory organs. These include the monkey (Gordon, Kitchell, Str6m & Zotterman, 1959), the pig (Zotterman, 1956), the dog (Liljestrand & Zotterman, 1954), the cat (Liljestrand & Zotterman, 1954;Cohen, Hagiwara & Zotterman, 1955), the rabbit (Zotterman, 1956), the chicken and the pigeon (Kitchell, Strom & Zotterman, 1959;Halpern, 1962). The palatal organs of the carp (Konishi & Zotterman, 1963;Konishi & Niwa, 1964;Konishi, 1966Konishi, , 1967 also produced the water response.…”

Section: Introductionmentioning

confidence: 99%

Water response of the frog olfactory epithelium as observed from the olfactory bulb.

Arito¹,

Iino²,

Takagi³

1978

The Journal of Physiology

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SUMMARYThe water response elicited by application of distilled water on the olfactory epithelium was recorded extracellularly from single olfactory bulb neurones. Characteristics of the water response in the frog olfactory epithelium were examined in comparison with those of the water response in the gustatory and palatal organs.1. Effects of various electrolyte solutions on the generation of the water response were studied by dripping distilled water on the olfactory epithelium after adaptation to each of these electrolyte solutions. Number of the olfactory bulb cells responding to distilled water increased with increasing the charge of the adapting cations and also with decreasing the size of the cations with a few exceptions.2. Magnitude of the 'water response' increased with decreasing concentration of salt in the solution which was dripped after adaptation to the isotonic solution of the same salt.3. The water response was effectively depressed by an electrolyte solution but not by a non-electrolyte solution. An electrolyte also depressed effectively the water response which was produced after adaptation to an organic salt solution.4. The water response was blocked by treatment of the olfactory epithelium with the uranyl ions which had high affinity for phospholipids.A tentative hypothesis on the generating mechanism of the water response in the frog olfactory epithelium is presented on the basis of the present experimental results and the water responses of the gustatory and palatal organs so far reported.

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The Response Pattern of Taste Fibres in the Chorda Tympani of the Monkey.

Cited by 58 publications

References 8 publications

Taste reception in the goat, sheep and calf

Taste reception in the goat, sheep and calf

Analysis of the Single Unit Activity of Gustatory Receptors in the Frog Tongue

Water response of the frog olfactory epithelium as observed from the olfactory bulb.

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