コイ口蓋化学受容器に対する二酸化炭素の作用

概要

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The stimulatory effect of carbon dioxide dissolved in water upon carp palatal chemoreceptors were studied by recording the electrical responses from the palatine nerve supplying the chemoreceptors. There were found taste units responsive to carbon dioxide in water. These units responded also to one of more of the four conventional taste stimuli used. Among them were units which responded well to carbon dioxide in water but not to hydrochloric acid. No marked correlations could be detected between carbon dioxide and the other stimuli in their stimulating effectiveness for these taste units. The effects of carbon dioxide in phosphate buffer, in disodium hydrogen phosphate and sodium bicarbonate solutions were also studied. From the results with these mixtures, it could be suggested that carbon dioxide itself is responsible for receptor stimulation. It also appeared that the anion is important in stimulation by salts of carp chemoreceptors other than those specifically responsive to dilute electrolyte solutions.
公益社団法人日本水産学会の論文