Comparison of Receptor Potential and Nerve Impulses of Glossopharyngeal Nerve to Taste stimuli in the Frog

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  • カエル味細胞の受容器電位と舌咽神経のインパルスの比較

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Until now, sensory mechanism of coding the taste quality in the nerve has not become clear completely. In the previous studies of comparison of receptor potentials and nerve impulses to taste stimuli, simultaneous records of the above two potentials have not been carried out in the same preparation. In the present study, the simultaneous records from a taste cell and the glossopharyngeal nerve were carried out in the frog, Rana catesbeiana. The similarity and differences in these two responses, and coding taste quality were investigated. The main results were as follows. 1. Receptor potential to 0.5M NaCl attained to its maximum and subsequently decayed to the level of resting potential gradually, and that to 10mM HCl reached a peak quickly, then fell down a little, went up again and reduced to resting potential level finally. The forms of receptor potentials to 0.5M NaCl and 10mM HCl looked somewhat like a gently-sloping hill and M shape of alphabet respectively. The change in frequency of nerve impulses to 0.5M NaCl and 10mM HCl with lapse of time paralleled to that of the receptor potential. The curve of receptor potential induced by 20mM quinine-HCl resembled that of 0.5M NaCl. However, the frequency of nerve impulses reached the maximum as soon as the stimulus was carried out before receptor potential rose to a peak response. 2. The amplitude of receptor potential evoked by 10mM HCl was markedly larger than those of 0.5M NaCl and quinine-HCl. 3. The frequencies of nerve impulses to 0.5M NaCl and 10mM HCl were proportionated to the amplitude of those receptor potentials. However, the frequency of nerve impulses to 20mM quinine-HCl was markedly high although the amplitude of receptor potential to 20 mM quinine-HCl was lower than that of any other stimuli.

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