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Gustatory neural response in the mouse

Y Ninomiya, K Tonosaki, M Funakoshi

    Brain Research
    |July 29, 1982
    PubMed
    Summary

    Researchers studied mouse taste responses using the chorda tympani nerve. They found distinct fiber types responding to specific taste stimuli, with acid and divalent salts being strong stimulants.

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    Area of Science:

    • Neuroscience
    • Sensory Biology
    • Taste Perception

    Background:

    • The chorda tympani nerve transmits taste information from the anterior tongue to the brain.
    • Understanding gustatory nerve responses is crucial for deciphering taste perception mechanisms.

    Purpose of the Study:

    • To investigate the gustatory responses of the mouse chorda tympani nerve to various chemical stimuli.
    • To characterize the response patterns of single chorda tympani nerve fibers to basic taste qualities.

    Main Methods:

    • Electrophysiological recordings were performed on the mouse chorda tympani nerve.
    • Integrated nerve responses and single fiber activity were analyzed using four basic taste stimuli (HCl, sucrose, NaCl, quinine-HCl) and divalent chloride salts.

    Main Results:

    • Integrated chorda tympani responses showed an order of magnitude: HCl > sucrose > NaCl > quinine-HCl.
    • Sucrose was the most effective sugar, while NaCl was the least effective salt; divalent chloride salts were potent stimulants.
    • Many single chorda tympani fibers exhibited specific responses to one or two taste stimuli, allowing classification into five types: sweet, Na, Ca-Mg, acid, and quinine.

    Conclusions:

    • The mouse chorda tympani nerve displays differential responses to basic taste stimuli.
    • Single nerve fibers can be functionally categorized based on their specific taste response profiles, providing insights into taste coding.

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