Responses of the chorda tympani and lingual nerve to cupric solution applied to the tongue were recorded in the rat, and the taste effectiveness of this solution was evaluated. The results obtained are as follows:
Integrated responses of the whole chorda tympani to cupric salts (above 10
-3M) consisted of two components: an initial transient response, and a steady response each response showed different concentrationresponse magnitude curves.
Obvious nerve discharges were recorded from the chorda tympani by water rinse after previous application of strong cupric solution (above 5×10
-3M) and these discharges were maintained over 30min.
Previous application of cupric solution (below 10
-3M) enhanced or suppressed the responses of the taste nerve to four subsequently applied fundamental taste stimuli. Responses to sucrose and quinine-HCl solutions were strongly and, in many cases, irreversibly suppressed by 10
-4 to 10
-3M cupric solution, but these suppressed responses recovered to the control level after application of 0.05M EDTA to the tongue surface for 30sec.
Single fiber analysis of taste effectiveness of cupric solution revealed that the nonspecific taste fibers of the chorda tympani, which responded to the four fundamental taste stimuli, induced marked responses to cupric solution, but no response was observed in the specific acid and salt taste fibers or in some of the quinine fibers.
The mechano-and thermosensitive fibers in the lingual nerve did not respond to cupric solution applied to the tongue. The taste effectiveness of cupric salts and the concerned receptor mechanisms were discussed based on the results of the present experiments.
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