味細胞における酸味及び苦味刺激情報のトランスダクション

抄録

We studied gustatory transduction in frog taste cells for acid and bitter stimulations. It is concluded that the receptor potential in response to HCl in a taste cell is primarily generated by cations passing through Ca²⁺ channels at the apical receptor membrane. The receptor potential in response to quinine-HCl of a bitter substance is generated by a secretion of intracellular Cl^- ions through the receptor membrane.