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Titolo:
Gustatory information of umami substances in three major taste nerves
Autore:
Sako, N; Harada, S; Yamamoto, T;
Indirizzi:
Osaka Univ, Fac Human Sci, Dept Behav Physiol, Suita, Osaka 5650871, JapanOsaka Univ Suita Osaka Japan 5650871 Physiol, Suita, Osaka 5650871, Japan Kagoshima Univ, Sch Dent, Dept Oral Physiol, Kagoshima 8908544, Japan Kagoshima Univ Kagoshima Japan 8908544 Physiol, Kagoshima 8908544, Japan
Titolo Testata:
PHYSIOLOGY & BEHAVIOR
fascicolo: 1-2, volume: 71, anno: 2000,
pagine: 193 - 198
SICI:
0031-9384(20001001)71:1-2<193:GIOUSI>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
CHORDA TYMPANI; RESPONSES; GLUTAMATE; RAT; MICE;
Keywords:
umami taste; chorda tympani nerve; glossopharyngeal nerve; greater superficial petrosal nerve; rats;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Social & Behavioral Sciences
Life Sciences
Citazioni:
17
Recensione:
Indirizzi per estratti:
Indirizzo: Yamamoto, T Osaka Univ, Fac Human Sci, Dept Behav Physiol, 1-2 Yamadaoka, Suita, Osaka5650871, Japan Osaka Univ 1-2 Yamadaoka Suita Osaka Japan 5650871 0871, Japan
Citazione:
N. Sako et al., "Gustatory information of umami substances in three major taste nerves", PHYSL BEHAV, 71(1-2), 2000, pp. 193-198

Abstract

The chorda tympani (CT), glossopharyngeal (GL), and greater superficial petrosal (GSP) nerves, the three major branches of cranial nerves innervatingtaste buds, respond with considerable differences to various taste stimuli. To examine which nerve is responsible for transmitting umami taste in rats, we conducted electrophysiological and behavioral experiments. In the electrophysiological study, responses to umami substances were compared among these three nerves. The CT and GSP were more responsive to mixtures of monosodium L-glutamate (MSG) and 5'-inosine monophosphate (IMP) than the GL. Synergistic effects by the mixture of MSG and IMP were the most prominent in the CT followed by the GSP, whereas it was negligible in the GL. In the behavioral study, rats with a combined transection of the CT and GSP could notacquire conditioned taste aversions to umami substances. These results suggest that umami taste is conveyed more dominantly via the CT and GSP than the GL in the rat. (C) 2000 Elsevier Science Inc. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/07/20 alle ore 23:21:16