Multiple sensitivity of chordat typani fibres of the rat and hamster to gustatory and thermal stimuli

Taste nerve responses during licking behavior in rats: importance of saliva in responses to sweeteners

Taste responses of the rat chorda tympani nerve, innervating taste cells on the anterior part of the tongue, were recorded under awake and anesthetic conditions. Responses to licking of taste solutions in conscious animals were compared with those to taste solutions poured onto the tongue, without contamination of saliva, in anesthetized ones. The most noticeable finding was that sweet-tasting substances such as sugars and amino acids elicited larger magnitudes of neural responses (2-4 times) under awake condition than under anesthetic experimental condition. We conclude that a proper ionic composition of mucous substances covering the surface of the taste cell membrane is important in generating good responses to sweeteners as observed in licking rats.

Efferent projections from the anterior nucleus of the solitary tract of the hamster

The efferent projections from the anterior nucleus of the solitary tract (NST) of the golden hamster (Mesocricetus auratus) were determined using both anterograde and retrograde techniques. Injections of [3H]leucine were made into the anterior NST in regions responsive to gustatory stimulation of the anterior tongue. Ascending projections to the parabrachial nuclei (PBN) were evident as were projections within the NST and subjacent reticular formation. The cells of origin for both ascending and descending pathways were characterized by deposits of HRP into the PBN and caudal medulla. Cells projecting to the PBN were located in the dorsal and dorsolateral anterior NST in contrast to cells from the ventral region of the anterior NST which project within the medulla. Neurons in the reticular formation ventral to the anterior NST project to both regions. These local projections adjacent to oral motor nuclei provide an anatomical basis for the anterior nucleus of the solitary tract to influence oro-motor responses.

Thermal sensitivity of neurons in a rostral part of the rat solitary tract nucleus

While stimulating the entire oral cavity of anesthetized rats, we recorded 3 types of neurons in the solitary tract nucleus; taste, mechanoreceptive and cold neurons. Most of the taste neurons were sensitive to thermal as well as to mechanical stimulations. Taste neurons predominantly sensitive to sucrose responded to warming and those most excited by NaCl or HCl were sensitive to cooling, and significant correlations were found between sucrose and warming and between NaCl and cooling. Most of the cold-sensitive taste neurons had receptive fields (RFs) at the anterior tongue and warm-sensitive taste neurons had whole or part of the RFs at the nasoincisor duct. About half the number of mechanoreceptive neurons were sensitive to cooling, producing phasic responses. RFs of some thermosensitive mechanoreceptive neurons and cold neurons were located. Warm-sensitive mechanoreceptive neurons or warm neurons were not evident. Therefore, interaction between thermal and taste sensations in the oral cavity probably takes place in the solitary tract nucleus, as well as in the chorda tympani.

Taste effects of 'umami' substances in hamsters as studied by electrophysiological and conditioned taste aversion techniques

Behavioral and electrophysiological experiments were performed to examine whether or not the taste of 'umami' substances such as monosodium glutamate (MSG), disodium 5'-inosinate (IMP), and disodium 5'-guanilate (GMP) is really unique in hamsters. When the animals were conditioned to avoid ingestion of MSG (or IMP) or their mixture by pairing its ingestion with an i.p. injection of LiCl, suppression of drinking generalized to IMP (or MSG), GMP, NaCl, and other sodium salts. Suppression of drinking after conditioning to NaCl generalized to MSG, IMP, GMP, and inorganic sodium salts. These learned aversions to umami substances and sodium salts were abolished by bilateral deafferentation of the chorda tympani, but were not affected by destruction of the bilateral glossopharyngeal nerves. The integrated whole-nerve responses of the chorda tympani to MSG, IMP, and NaCl were similar to each other, consisting of the initial dynamic phase and the following tonic phase. Synergism of chorda tympani responses to a mixture of MSG and IMP was not observed. Across-fiber response patterns of the chorda tympani for MSG, IMP, or their mixture were very similar to that for NaCl. Even the high concentrations of umami substances (0.3 M MSG, 0.3 M IMP, and the mixture) did not elicit any detectable responses in the glossopharyngeal nerve. These results suggest that the taste of umami substances is not unique in the hamster, but is similar to that of sodium salts, and is mediated exclusively via the chorda tympani.

Transport pathways in rat lingual epithelium

Measurements of ion transport across isolated lingual epithelium of rat were correlated with electrophysiological recordings from taste nerves. At hyperosmotic concentrations of NaCl, sodium ions enter the mucosal membrane of the isolated epithelium partially through an amiloride-inhibitable pathway and exit the serosal membrane through a Na+-K+-ATPase. At hyposmotic concentrations of KCl, potassium ions enter the mucosal membrane through a K+ pathway that is inhibited by 4-aminopyridine and exit at the serosal membrane through a K+ pathway that is inhibited by BaCl2. The inhibition of sodium transport by amiloride and potassium transport by 4-aminopyridine is consistent with previously published electrophysiological recordings from the chorda tympani nerve bundle (CT) and recordings from nucleus of the solitary tract (NST) obtained here. The responses to NaCl are greater than the responses to KCl at equimolar concentrations over the entire concentration range both in epithelial and neural measurements. At hyposmotic concentrations of NaCl the epithelial responses include inward sodium and outward chloride components. Isolated rat tongue is only slightly stimulated by D-glucose or sucrose as are the CT and NTS responses. These data suggest that events in taste transduction can be understood, in part, by measuring the epithelial responses of isolated rat tongue.

Species differences in polysaccharide and sugar taste preferences

This study compared the polysaccharide and sugar taste preferences of humans and four rodent species (laboratory rats, Rattus norvegicus; Golden Syrian hamsters, Mesocricetus auratus; Mongolian gerbils, Meriones unguiculatus; Egyptian spiny mice, Acomys cahirinus). In Experiment 1 human subjects rated the pleasantness, sweetness, and flavor intensity of polysaccharide (Polycose), sucrose, and maltose solutions at concentrations of 0.0125 M to 0.4 M, and 1% to 32% concentrations. At the higher molar concentrations Polycose was rated as less sweet and less pleasant than the sucrose and maltose solutions; there were no differences in the flavor intensity ratings. With the percent concentrations Polycose was rated as less sweet and less flavorable as the sucrose and maltose solutions; there were no reliable differences in the pleasantness ratings. In Experiment 2, the Polycose, sucrose, and maltose preferences of rats, hamsters, gerbils, and spiny mice were compared using 24 hr two-bottle tests (saccharide vs. water) at concentrations of 0.001 M, 0.005 M, 0.01 M, and 0.1 M. In general, the rats displayed stronger preferences for Polycose and maltose than did the other three species. In addition, the gerbils showed a stronger Polycose preference at the 0.1 M concentration than did the hamsters and spiny mice, and the spiny mice display a weaker preference for sucrose than did the other three species. Within species comparisons revealed that all four species displayed preferences for Polycose that were as strong or stronger than their preferences for sucrose and maltose. With only a few exceptions, male and female rodents did not differ in their saccharide preferences. Thus, while rats show the most robust Polycose preference of the four rodent species, all four species were attracted to the taste of polysaccharides. Humans, on the other hand, reported that Polycose solutions were unpleasant. The results suggest that rodents have taste receptors for starch-derived polysaccharides that humans lack.

Multimodal responses of taste neurons in the frog nucleus tractus solitarius

The responses of 216 neurons in the nucleus tractus solitarius (NTS) of the American bullfrog were recorded following taste, temperature, and tactile stimulation. Cells were classified on the basis of their responses to 5 taste stimuli: 0.5 M NaCl, 0.0005 M quinine-HCl (QHCl), 0.01 M acetic acid, 0.5 M sucrose, and deionized water (water). Neurons showing excitatory responses to 1, 2, 3, or 4 of the 5 kinds of taste stimuli were named Type I, II, III, or IV, respectively. Cells whose spontaneous rate was inhibited by taste and/or tactile stimulation of the tongue were termed Type V. Type VI neurons were excited by tactile stimulation alone. Of the 216 cells, 115 were excited or inhibited by taste stimuli (Types I-V), with 35 being Type I, 34 Type II, 40 Type III, 2 Type IV and 4 Type V. The remaining 101 cells were responsive only to tactile stimulation (Type VI). Of those 111 cells excited by taste stimulation (Types I-IV), 106 (95%) responded to NaCl, 66 (59%) to acetic acid, 44 (40%) to QHCl, 10 (9%) to water, and 9 (8%) to warming. No cells responded to sucrose. Of the 111 cells of Types I-IV, 76 (68%) were also sensitive to mechanical stimulation of the tongue. There was some differential distribution of these neuron types within the NTS, with more narrowly tuned cells (Type I) being located more dorsally in the nucleus than the more broadly tuned (Type III) neurons. Cells responding exclusively to touch (Type VI) were also more dorsally situated than those responding to two or more taste stimuli (Types II and III).

Effects of taste stimuli on the efferent activity of the gastric vagus nerve in rats

The effect of taste stimuli on the efferent discharges in the gastric branch of the vagus nerve was studied in rats anesthetized with urethane-chloralose. An increase in discharge rate following taste stimulation with 5% NaCl over the tongue for 5 min, and a decrease of it following an application of 10% sucrose for the same duration were observed in normal as well as in decerebrated rats. The results indicate the existence of a pathway from the taste receptors to the gastric vagus nerve via the brainstem. The reflex effects of taste stimuli on gastric vagal outflow may be related to gastric acid output.

Selective depressant action of antidromic impulses on gustatory nerve signals

The depressant action of antidromic volleys of impulses on gustatory nerve signals from the tongues of bullfrogs was studied. Electrical stimulation of the glossopharyngeal nerve at a rate of 100 Hz for 10 s and at supramaximal intensity slightly depressed the integrated glossopharyngeal nerve responses to quinine and to mechanical taps to the tongue. The same antidromic stimuli resulted in a 30-40% reduction in the responses to salt, acid, water, and warmed saline, but depressed greater than 80% of the afferent impulses firing spontaneously. The magnitude of responses to quinine and NaCl and the number of spontaneous discharges decreased gradually with an increase in either the frequency or the duration of antidromic stimuli. Similar results were obtained with intensities above the threshold for exciting gustatory and slowly adapting mechanosensitive fibers. The time required to recover from termination of the antidromic stimuli to two-thirds of the maximal amount of depression ranged between 6 and 7 min, with no significant differences among the depressions. The possible mechanisms involved in the antidromic depression of gustatory nerve signals are discussed.

Different receptor sites for Ca2+ and Na+ in single water fibers of the frog glossopharyngeal nerve

Unitary discharges were recorded from single water-sensitive fibers (water fibers) of the frog glossopharyngeal nerve during stimulation of the tongue with chemical stimuli. Low CaCl2 (1 mM CaCl2) and relatively high NaCl (500 mM NaCl) are effective stimuli which excite water fibers. To learn whether or not Ca2+ and Na+ react with different receptor sites, a proteolytic enzyme was topically applied to the tongue dorsum. After treatment of the tongue with 0.05% pronase E, the magnitude of the NaCl response remained unchanged, but the magnitude of the CaCl2 response markedly decreased. The selective elimination by the pronase E treatment indicates that there exist different receptor sites for Ca2+ and Na+ in single water fibers of the frog glossopharyngeal nerve. The effect of pronase E treatment was due to the proteolytic action. The results suggest that the Ca2+ receptor site may be composed of a protein.

Anatomy of the gustatory system in the hamster: synaptology of facial afferent terminals in the solitary nucleus

The solitary nucleus is the first level of the central nervous system where processing of taste information can occur. A structural basis for that processing was investigated. Facial taste afferent axons were labelled by application of horseradish peroxidase to either the chorda tympani or the geniculate ganglion. The labelled afferent fibers in the rostral solitary nucleus were studied with light and electron microscopy. Preterminal facial taste afferent axons enter the nucleus from the solitary tract with a pronounced lateral to medial trajectory. The axons bear numerous preterminal and terminal swellings that, with the electron microscope, were identified as synaptic endings located in glomeruli. The endings are ovoid or scalloped, indented by structures that surround them. The primary afferent endings contain large, round vesicles and synapse, by means of slightly asymmetrical junctional complexes, on small dendrites and spines. Two types of unlabelled endings, surrounding the labelled ones, contact the dendrites receiving taste afferent input or contact the endings of taste afferent axons themselves. One type is variable in size and contains scattered large round vesicles. It resembles a presynaptic dendrite. The other is a small axonal ending packed with small, pleomorphic vesicles, that engages in symmetrical junctions. The synaptic milieu of the taste endings allows for the possibility of modulation of taste-elicited activity in afferent endings or second-order neurons by other, possibly interneuronal, inputs.

The taste and mechanical response properties of neurons in the parvicellular part of the thalamic posteromedial ventral nucleus of the rat

A total of 41 taste and 17 mechanoreceptive neurons were recorded in the parvicellular part of the posteromedial ventral nucleus of the thalamus (VPMpc) of amobarbital-anesthetized rats. Most of the taste neurons were located in the rostral part, while most of the mechanoreceptive neurons were located in the middle part of the VPMpc. Stimulation of the whole oral cavity with four basic taste stimuli produced smaller mean response magnitudes in these thalamic taste neurons than in the parabrachio-thalamic (P-T) taste relay neurons. Receptive fields (RFs) for most of the 21 taste neurons examined were located on the tongue or on the tongue and palate, as with P-T relay neurons. Some neurons had RFs ipsilaterally in the oral cavity, as do P-T relay neurons; but others had RFs contralaterally or bilaterally. Several neurons had large RFs in comparison with those of P-T relay neurons. A majority of the thalamic taste neurons were also mechanosensitive, and their RFs were larger for mechanical stimulation than for taste stimulation. Many (12/17) of the mechanoreceptive neurons had a low response threshold, activated by stroking the tissue with a glass rod; and others had a high response threshold, activated by a pinch with a pair of non-serrated forceps. Their RFs were contralaterally or bilaterally located on either the tongue, or palate or on both regions. One taste neuron and some mechanoreceptive neurons were also excited by mechanical stimulation on the cheek or lip. These observations may represent integrative processes for taste and mechanical oral information at the thalamic level.

Responses of solitary tract nucleus neurons to taste and mechanical stimulations of the oral cavity in decerebrate rats

Physiological characteristics of 45 taste and 15 mechanoreceptive units were examined in the solitary tract nucleus (NTS) of rats decerebrated at the pre- or midcollicular level, and compared with previous findings in the intact rat. The rostro-caudal extent of the area, where taste and mechanoreceptive neurons were recorded, was almost the same in the decerebrate rat as that in intact rat. The spontaneous discharge rate was significantly lower in the decerebrate rat than in the intact rat. The taste profile of the NTS units in decerebrate rats was quite different from that in intact rats; significant decreases in correlation coefficients were found between certain pairs of taste stimuli and spontaneous discharge rate, e.g. NaCl-quinine, sucrose-quinine. A large number of taste (18 of 31) and mechanoreceptive (12 of 15) units examined had receptive fields (RFs) on the palate, and four taste and two mechanoreceptive units on the circumvallate area. This contrasts with the findings in the intact rat. Some taste (n = 1) and mechanoreceptive units (n = 2) had large RFs. Taste units with different RF locations showed different taste profiles. Acute i.v. injection of amobarbital sodium affected only the response magnitude of taste units, suggesting that most of the differences between intact and decerebrate rats might be caused by decerebration. The present findings indicate that neural structures above the pre- or midcollicular level have tonic inhibitory or facilitatory effects on the response properties of NTS taste units.

Response to NaCl taste in mixture with HCl by sodium deficient rats

Sodium deficient, adrenalectomized rats and nondeficient control rats were offered, for 20 min, a mixture of 0.1 M NaCl and 0.02 N HCl. The sodium deficient rats drank substantial amounts whereas control animals were essentially indifferent to the mixture. Further tests on the sodium deficient rats with a stronger NaCl concentration in the mixture did not alter the amount drunk, which was about 1/3 the amount ingested of singly presented 0.1 NaCl. These results suggest that the sodium deficient rat can recognize the similarity of the mixture to NaCl but that the other mixture component influences the behavioral outcome in a way other than simple intensity suppression.

Temperature dependent attraction by goldfish to a chemical feeding cue presented alone and in combination with heated water

An eight cell multiple-choice experiment was used to investigate the influence of temperature on the locomotor response of goldfish (Carassius auratus) to a chemical feeding cue. When a food extract was infused into a single cell at ambient temperatures of 26, 28, 30, 32, and 34 degrees C (ambient temperature=acclimation temperature) the goldfish spent more time in the extract cell than three similarly outfitted dummy cells at all temperatures, but the intensity of their attraction varied over the thermal interval. Attraction was highest at 28 degrees C and gradually declined to its lowest level by 34 degrees C. Goldfish acclimated and tested at 26 degrees C spent more time visiting a combination of food extract and heated water (H+E) than either food extract (E) or heated water (H) alone. The preference for H+E over H and E increased with the temperature differential between heated and ambient waters. Successive increased in acclimation/ambient temperature (30, 32, and 34 degrees C) extinguished the differences between H+E and H and E but did not eliminate the attraction for the thermal and chemical stimuli, per se. The importance of temperature in the variability of chemoreceptive behavior and the interaction between chemical and thermal stimuli are discussed.

Gustatory neural responses in three different strains of mice

Taste sensitivity in mice and its strain variation were studied by examining integrated responses and single fiber discharges of the chorda tympani nerve to various taste stimuli in the 3 different strains of mice (BALB, C3H and C57BL mice). A comparison among integrated responses of the 3 strains demonstrated that C57BL mice possess the highest sensitivity to sucrose and the lowest to acids, whereas the opposite is true for BALB mice. These 3 strains of mice commonly possess higher sensitivity to divalent chloride salts than to NaCl. Measures of the breadth of responsiveness showed that single fibers of all 3 strains of mice are relatively more narrowly tuned to taste stimuli than those of rats and hamsters, although the specificity of fibers tends to be greater in the order of C57BL greater than C3H greater than BALB mice. A cluster analysis of fibers demonstrated that two distinct fiber types, a sweet- and Na-type, commonly exist in all 3 strains of mice. The most clear strain difference was found in the sensitivity to D-phenylalanine, which produced good responses in 'sweet-type' fibers of C57BL mice but not in those of C3H and BALB mice. This suggests the possibility that D-phenylalanine has a taste to C57BL mice that is similar to that of sucrose and that it tastes different to C3H and BALB mice.

Responsiveness of solitario-parabrachial relay neurons to taste and mechanical stimulation applied to the oral cavity in rats

A total of 311 units, responsive to natural stimulation of the oral cavity, were isolated from the rostral part of the solitary tract nucleus (NTS) of rats. Of these, 169 "taste neurons", activated by taste stimulation, and 142 mechanoreceptive units, exclusively sensitive to mechanical stimulation of the oral cavity, were found. Most taste units (62.3%) were also excited by mechanical stimulation. Forty-three (34.1%) of the 126 taste units examined were identified as solitario -parabrachial relay (SP) neurons by antidromic stimulation from the ipsilateral dorsal pons, while only eleven (12.6%) of the 87 mechano-receptive units were SP neurons. Taste SP neurons could be divided into two subgroups according to their antidromic latency; the fast SP units with an antidromic latency shorter than 9 ms and slow SP units with a longer antidromic latency. These two subgroups were not differentiated in any physiological properties except that the fast SP neurons were frequently excited by sucrose. Taste neurons were classified according to the best stimulus of the four basic taste solutions to produce the largest number of discharges in each neuron. All types of taste neurons were found among the SP and non-SP neurons, but only a small number of quinine-best neurons (n = 2) were found in the SP neuron group compared to the number of quinine-best neurons in the non-SP neuron group (n = 10). A histological examination of the recording sites revealed that taste relay neurons were found at the central or dorsal part of the nucleus but mechanoreceptive relay neurons were found at the peripheral part, although relay and non-relay neurons of either class were intermingled in the nucleus.

Receptive fields of solitario-parabrachial relay neurons responsive to natural stimulation of the oral cavity in rats

The receptive field (RF) of 67 taste and 85 mechanoreceptive neurons in the solitary tract nucleus (NTS) were located in the oral cavity in albino rats. All of the taste and most (62.4%) of the mechanoreceptive neurons examined had an RF on the ipsilateral side of the tongue and/or the palate. Regardless of whether they were solitario-parabrachial relay (SP) neurons or non-SP neurons, RFs of taste neurons were found on the anterior as well as the posterior tongue. But there were some differences in the RF distribution between the SP and non-SP mechanoreceptive neurons. Most of the mechanoreceptive SP neurons (9 of 11) had an RF on the tongue, while ca. half of the mechanoreceptive non-SP neurons (43 of 79) had an RF on the tongue and palate, but the rest had an RF on other tissue. Most of the neurons studied had a small restricted RF, but complex RFs, e.g. two separate RFs on the tongue, were found in a relatively small number of neurons (four taste and five mechanoreceptive neurons). An inhibitory RF, usually in a remote place from the excitatory RFs, was found in four mechanoreceptive neurons but no inhibitory RFs for taste neurons. Electrical stimulation of the epithelium in the RF with a low current of short duration evoked a few spikes in most units. Two of the three units, giving rise to a vigorous response to taste stimulation, but having single restricted RFs on the anterior tongue, produced a train of spikes lasting more than 20 ms in response to electrical stimulation of the RF.(ABSTRACT TRUNCATED AT 250 WORDS)

Quantitative taste bud distribution in the hamster

The distribution of taste buds was examined in hamsters to reveal the sources of convergent neural activity on taste neurons of the medulla and pons. A total of 723 taste buds was found in adult animals. Fungiform papillae contained 130 taste buds (18%). A single vallate papilla had 168 taste buds (23%). There were 230 taste buds (32%) located on bilateral foliate papillae. The palate contained 100 taste buds (14%) divided among the soft palate (88, 12%) and the incisal papilla (12, 2%). On the epiglottis and adjacent region of the esophagus were found 70 taste buds (10%). About 10 taste buds each were located on the buccal wall (1.4%), while the remaining 5 taste buds were found on the sublingual organ. Conclusions about information processing in central neurons of the gustatory system must reflect knowledge of diverse receptor populations and their interactions.

Anatomy of the gustatory system in the hamster: central projections of the chorda tympani and the lingual nerve

The sensory modalities of taste and touch, for the anterior tongue, are relegated to separate cranial nerves. The lingual branch of the trigeminal nerve mediates touch: the chorda tympani branch of the facial nerve mediates taste. The chorda tympani also contains efferent axons which originate in the superior salivatory nucleus. The central projections of these two nerves have been visualized in the hamster by anterograde labelling with horseradish peroxidase (HRP). Afferent fibers of the chorda tympani distribute to all rostral-caudal levels of the solitary nucleus. They synapse heavily in the dorsal half of the nucleus at its rostral extreme; synaptic endings are sparser and located laterally in caudal regions. These taste afferents travel caudally in the solitary tract and reach different levels by a series of collateral branches which extend medially in the the solitary nucleus, where they exhibit preterminal and terminal swellings. Taste afferent axons range in diameter from 0.2 micrometer to 1.5 micrometers. The thickest axons project exclusively to the rostral and intermediate subdivisions of the solitary nucleus; the find ones may distribute predominantly to the caudal subdivision. Afferent fibers of the lingual nerve terminate heavily in the dorsal one-third of the spinal nucleus of the trigeminal nerve and also as a dense patch in the lateral solitary nucleus at the midpoint between its rostral and caudal poles. This latter projection overlaps that of the chorda tympani. Thus the two sensory nerves which subserve taste and touch from coincident peripheral fields on the tongue converge centrally on the intermediate subdivision of the solitary nucleus. Efferent neurons of the superior salivatory nucleus were labelled retrogradely following application of HRP to the chorda tympani. These cells are located ipsilaterally in the medullary reticular formation ventral to the rostral pole of the solitary nucleus; their dendrites are oriented dorsoventrally. The efferent axons course dorsally, form a genu lateral to the facial somatomotor genu, and course ventrolaterally through the spinal nucleus of the trigeminal nerve to exit the brain ventral to the entering facial afferents.

Gustatory neural response in the mouse

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.

Relationships between spontaneous discharge rates and taste responses of the dog thalamic neurons

Response characteristics to the 4 taste stimuli (NaC1, tartaric acid, sucrose and quinine-HCl) and spontaneous discharge rates of taste neurons in the dog thalamus were examined. Response patterns of 72 thalamic neurons were somewhat complex, involving excitation (on type, on-off type and off type) and inhibition (short-term type and long-term type). A comparison among the responses to the 4 taste stimuli renders low response discharge rates and a high incidence of inhibitory responses to quinine-HCl. Measuring of the breadth of responsiveness showed that the thalamic taste neurons have varying sensitivities to the 4 taste stimuli and neurons responding best to quinine-HCl were more broadly tuned than those to each of the other 3 stimuli. These neurons also have varying spontaneous discharge rates and showed some relationship between the spontaneous rates and responses to taste stimuli. Neurons which showed inhibitory responses to stimuli have relatively high spontaneous rates. Neurons with higher spontaneous rates tend to be more narrowly tuned to the 4 taste stimuli. These relationships appeared not only as a general tendency of all the thalamic neurons but also as a characteristic of each of the 3 individual neurons which changed the spontaneous rates and breadth of responsiveness during long time recordings of neural discharges.

Effects of temperature on the perceived sweetness of sucrose

The sweetness of sucrose depends on the temperature as well as the concentration of a solution. The main effect is that relatively low concentrations gain sweetness as temperature increases. This effect diminishes with progressively higher concentration and finally becomes negligible at about 0.5 M. At this concentration the various functions that relate perceived sweetness to concentration for various temperatures converge. The mechanism of the taste-temperature interaction is speculative, but the interaction is large enough to be of practical interest in the perception of common foods and beverages as well as a variable to be strictly controlled in taste experiments. An examination of method of tasting showed that swallowing stimuli did not substantially increase perceived sweetness.

Dynamic-static sensitivity of rat chorda tympani fibers to anodal current applied to the tongue

Responses of rat single chorda tympani fibers to anodal current of varying rise rates and current intensities applied to the tongue were examined. Thirteen out of fifteen chorda tympani fibers were sensitive to both rate of current rise and current intensity. However, sensitivities to these two stimulus parameters were different among 13 fibers. The remaining two fibers were not sensitive to the rate of current rise, but sensitive to current intensity. It was suggested that sensitivity to the rate of current rise was independent from that to current intensity.

Ontogeny of chorda tympani nerve responses to gustatory stimuli in the rat

Electrical activity (whole-nerve responses) of the chorda tympani nerve (CT) in rats at 2-110 days of age was recorded in response to chemical (0.5 M NaCl, 0.5 M LiCl, 0.5 M NH4Cl, 0.1 M citric acid) stimuli applied to the dorsal surface of the tongue. The CT of rats as young as two days of age was differentially responsive to the various chemical stimuli, and the responsiveness of the CT to 0.5 M NaCl and 0.5 M LiCl relative to 0.5 M NH4Cl increased between 20 and 34 days of age and again between 35 and 90 days of age. The responsiveness of the CT to 0.1 M citric acid relative to 0.5 M NH4Cl increased from 6--19 days of age, then decreased thereafter to adulthood. A concentration series of NH4Cl solutions (0.1 M, 0.25 M, 0.5 M and 1.0 M) revealed that the CT of rats 6--110 days of age displayed increased response magnitudes as the concentration of NH4Cl increased. The CT was responsive to mechanical and thermal stimulation of the tongue, and this responsiveness was essentially unchanged throughout development. These results show that the CT of rats as young as two days of age is differentially responsive to chemical stimuli applied to the tongue, and that CT responsiveness to chemical stimuli changes during development.

Neuron and stimulus typologies in the rat gustatory system

Although gustatory neurons may be categorized in terms of one or a few characteristics (e.g. 'best stimulus'), such typologies are essentialistic and inconsistent with modern taxonomic methods. If olythetic taxonomic criteria are used and the variability among neuronal responses is closely analyzed, neuronal 'types' are found to disappear, at least within the acid-salt range. This applies to both the primary nerve level (chorda tympani nerve) and secondary level (nucleus tractus solitarius) of the taste system in the rat. In the same context, taste stimuli may fall into different groups if several very similar stimuli are used (e.g. sodium and lithium salts). This is not surprising, and may depend on the choice of stimulus arrays rather than a differentiation of a few stimulus types by the taste system. Finally, it should be noted that the arguments regarding neuron and stimulus typologies presented here for the taste system are also valid for other sensory systems, although the conclusions may be different.

Responses of cortical taste cells and chorda tympani fibers to anodal d.c. stimulation of the tongue in rats

Single unit activities of the first-order taste neurons (chorda tympani), cortical field potentials and unit responses of cortical taste cells were recorded during anodal D.C. stimulation of the tongue surface in rats. This technique of anodal stimulation was found to be useful for accurate localization of the recording electrode in the cortical taste area, in order to record its unit activities. Salt-and/or cold-sensitive chorda tympani fibers were sensitive exclusively to anodal D.C. stimulation. The relationship between response magnitude and stimulus intensity corresponded approximately to Stevens' power function. In contrast to fibers in the chorda tympani, cortical cold-sensitive cells were less responsive to D.C. stimulation. Moreover, the dominant responsiveness of salt-sensitive cortical cells to D.C. stimulation of the tongue faded away within 1--5 s after onset of the stimulation.

Effects of binary taste stimuli on the neural activity of the hamster chorda tympani

Binary mixtures of taste stimuli were applied to the tongue of the hamster and the reaction of the whole corda tympani was recorded. Some of the chemicals that were paired in mixtures (HCl, NH4Cl, NaCl, CaCl2, sucrose, and D-phenylalanine) have similar tastes to human and/or hamster, and/or common stimulatory effects on individual fibers of the hamster chorda tympani; other pairs of these chemicals have dissimilar tastes and/or distinct neural stimulatory effects. The molarity of each chemical with approximately the same effect on the activity of the nerve as 0.01 M NaCl was selected, and an established relation between stimulus concentration and response allowed estimation of the effect of a "mixture" of two concentrations of one chemical. Each mixture elicited a response that was smaller than the sum of the responses to its components. However, responses to some mixtures approached this sum, and responses to other mixtures closely approached the response to a "mixture" of two concentrations of one chemical. Responses of the former variety were generated by mixtures of an electrolyte and a nonelectrolyte and the latter by mixtures of two electrolytes or two nonelectrolytes. But, beyond the distinction between electrolytes and nonelectrolytes, the whole-nerve response to a mixture could not be predicted from the known neural or psychophysical effects of its components.

The issue of primary tastes versus a taste continuum

The concept of four primary tastes has been used to direct research and organize data in gustation. The attractive simplicity of this formulation has directed attention away from critical examinations of its validity. The present article shows that arguments used to support the concept of four tastes are equivocal. It is also suggested that the data are more consistent with the hypothesis that gustatory data have a more continuous organization which includes the familial primary four. Data are considered at the stimulus, receptor, neural, and psychophysical levels.

Sodium deprivation alters neural responses to gustatory stimuli

The effects of sodium deprivation for 10 d, a period sufficient to induce sodium appetite, on gustatory nerve discharges in rats were determined. Chorda tympani responses to concentration series of sodium chloride, sucrose, hydrochloric acid, and quinine hydrochloride were recorded and analyzed without the experimenter knowing the animal's deprivation condition. After deprivation, both whole nerve and single nerve fiber responses to sodium chloride were smaller; NaCl-best fibers, those more responsive to sodium chloride than to sucrose, hydrochloric acid, or quinine, were most affected. Thresholds had not changed; however, slopes of the stimulus-response functions for sodium chloride were lowered. Comparable changes in responses to the other stimuli did not occur. These results were discussed with respect to a possible relationship between changes in sodium chloride responsivity and changes in sodium intake, differences between methods of inducing sodium appetite, coding of taste quality and intensity, and mechanisms which might effect the responsivity change.

Studies on neural mechanisms of the gustatory-salivary reflex in rabbits

1. Submandibular salivary secretion and the electrical activity of the parasympathetic preganglionic fibres innervating the submandibular gland were recorded in decerebrated rabbits in response to taste stimulation of the tongue. The electrical activity of a taste nerve (chorda tympani) responding to varying taste stimuli was also recorded in the deeply anaesthetized rabbits. These data representing input and output information were compared with each other. 2. Sucrose, quinine, tartaric acid, NH4Cl and KCl which induced a long-lasting response in the taste nerve evoked a continuous salivary secretion, and those chemicals such as NaCl, CaCl2 and MgCl2 which induced a transient activity of the nerve evoked a transient salivary secretion. 3. The magnitude of responses of the whole taste nerve to moderate concentrations of chemical stimuli applied to the anterior part of the tongue was statistically significantly correlated with the volume of reflex submandibular salivation. 4. Parasympathetic preganglionic fibres to the salivary gland were classified into two types according to their responsiveness to taste stimuli; taste-sensitive and taste-insensitive fibres. The magnitude of electrical activity of the taste nerve fibres was significantly correlated with that of the taste-sensitive preganglionic fibres to stimulation of the tongue with varying taste stimuli. 5. By calculating correlations between responses of the taste fibres to each of the four basic taste stimuli and all the stimuli tested, it was concluded that afferent inputs from the taste of sucrose and NaCl were different, while those of HCl and quinine were similar. On the other hand, it was found by the same procedure for the preganglionic fibres that sucrose and NaCl, and HCl and quinine produced a similar response profile, respectively. This result means that the afferent taste inputs are processed into appropriate outputs (perhaps on a hedonic basis) in the lower brain stem without involvement of higher central nervous mechanisms.

Stimulation of the gerbil's gustatory receptors by disaccharides

The gustatory responses from the chorda tympani nerve of the Mongolian gerbil, Meriones unguiculatus, were treated with 13 disaccharides. Sucrose was the most stimulatory sugar. The ability of fructosyl glycosides to stimulate may depend upon the linkage between fructose and the glycoside. Disaccharides possessing 1 leads to 3, 1 leads to 4, or 1 leads to 6 linkages were poor stimuli compared to sucrose which has a 1 leads to 2 linkage. Glucopyranosyl disaccharides with an alpha-linkage were better stimuli than the beta-anomers, while galactopyranosyl disaccharides possessing a beta-linkage were better than their alpha-amoners.

The pontine taste area in the rat

The pontine taste area relays gustatory information from the rostral pole of the solitary nucleus to both the thalamus and ventral forebrain. An electrophysiological investigation of this area was carried out in 3 stages. First, multiunit responses from the dorsal pons were mapped using sapid, thermal, and tactile stimuli applied to the anterior tongue. The gustatory zone lies within and just dorsal and ventral to the brachium conjunctivum as it enters the pons from the cerebellum. Second, gustatory stimuli were applied independently to the anterior and posterior tongue to determine whether receptors in both fields are represented in the pons. Responses with characteristics similar to those obtained from the glossopharyngeal nerve were located on the dorsal edge of the pontine gustatory zone. More ventrally the responses from the posterior tongue mimicked anterior tongue responses, but were of lesser amplitude than the largest anterior responses occurring at the ventral edge of the gustatory zone. Third, 71 single units were isolated in the dorsal pons, and tested for sensitivity to gustatory stimulation of the anterior and posterior tongue separately. More than half the units responded to gustatory stimuli--some from the anterior tongue alone, some from the posterior alone, but most responded to stimuli applied to either field. In the latter instance 7 of 10 units tested continued to respond after anesthetizing the chorda tympani with Xylocaine instilled into the middle ear, thus demonstrating a true glossopharyngeal input. This proves that gustatory information from two distinct receptive fields may converge on the same central neuron.

An analysis of hamster afferent taste nerve response functions

Sensitivities to moderately intense stimuli representing four taste qualities to man were determined for 79 hamster chorda tympani fibers. Some fibers were very sensitive to sucrose, sodium chloride, or hydrochloric acid, but none were very sensitive to quinine. These sensitivities were not randomly distributed among fibers: the sucrose sensitivity was separated from and negatively correlated with the other sensitivities which were associated and positively correlated with each other. Moreover, there were a limited number of sensitivity patterns: (a) fibers responding best to sucrose responded second-best to salt, less to acid, not to quinine; (b) fibers responding best to salt either responded second-best to sucrose and not to acid or quinine; or second-best to acid, less to quinine, and not to sucrose; and (c) fibers responding best to acid responded second-best to salt, more to quinine, and less to sucrose than other fibers. Therefore, if four stimuli of different taste qualities are ordered from acceptable to unacceptable, neural response functions of most hamster chorda tympani taste fibers peak at one point. Sensitivities to nine other moderately intense stimuli which vary in quality to man were also determined for 46-49 of the fibers. Sensitivities to sweet stimuli were always associated with each other and separated from sensitivities to nonsweet stimuli. Sensitivities to nonsweet stimuli were all associated with each other; however, the strongest correlations were between sensitivities to stimuli of like quality, e.g., the three acids or the two sodium salts.