ヒガンフグの味応答〔英文〕

概要

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The stimulating effect of taste substances on the lip chemoreceptors of the puffer, Fugu pardalis, was studied by recording the electrical responses from the facial nerve innervating the upper lip. Salts such as NaCl, KCl, CaCl2 and choline chloride stimulated the receptors. It was noted that the sensitivity of the receptors to NaCl was relatively low; e. g., even a molar solu-tion elicited no detectable response in any of the whole nerve preparations. Acids stimulated the receptors markedly. Organic acids such as acetic acid were found to be more effective than HCl of the same pHs when dissolved in distilled water. HCl dissolved in sea water was more effective than HCl in distilled water. HCl in 0.5M NaCl was slightly more effective than HCl in sea water. Quinine hydrochloride was stimulative. Sucrose and other sugars elicited no appreciable responses. Amino acids such as L-alanine, glycine and L-proline and betaine also stimulated the receptors. It was noted that each of the fibers responsive to the above amino acids tended to uniformly respond to all of them.
日本水産學會の論文