Nerve fibers sensitive to ionic taste stimuli in chorda tympani of the rat

Frank, Marion E.; Contreras, Robert J.; Hettinger, Thomas P.

doi:10.1152/jn.1983.50.4.941

Cited by 200 publications

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“…Why does disruption of facial nerve input have such severe effects on the behavioral discrimination of quinine from KCl, given that this nerve does not ostensibly contain units that are differentially responsive to these compounds? Quinine-responsive fibers of the CT (H-units) also respond to nonsodium salts such as KCl (Frank et al, 1983;Dahl et al, 1997). Because H-units do not differentially respond to these stimuli (at concentrations examined), it is surprising that this nerve provides valuable information for such a behavioral discrimination.…”

Section: Discussionmentioning

confidence: 99%

“…Although all of these branches respond to all of the classes of prototypical taste compounds, they are differentially sensitive to these sapid stimuli. The chorda tympani (C T) branch of the seventh nerve, which innervates tastes buds on the anterior tongue, is noted for its sensitivity to sodium salts and acids, whereas this nerve responds poorly to sugars and alkaloids (Pfaffmann, 1955;Frank et al, 1983;Boudreau et al, 1985;Nejad, 1986;Dahl et al, 1997;Harada et al, 1997). The greater superficial petrosal branch of the seventh nerve (GSP), which innervates palatal taste buds, responds strongly to sugars but modestly to alkaloids (such as quinine) and salts (Nejad, 1986;Nejad and Beidler, 1987;Harada et al, 1997;Sollars and Hill, 1997).…”

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confidence: 99%

“…We therefore examined the performance of rats operantly trained to discriminate quinine from KC l, a salt that tastes salty-bitter to humans (van der K laauw and Smith, 1995). This stimulus pair was chosen because single fibers in the C T do not appear to respond differentially to quinine and KC l, whereas GL fibers do (Ogawa et al, 1968;Boudreau et al, 1983Boudreau et al, , 1987Frank et al, 1983;Frank, 1991). Thus, we hypothesized that the GL would be critical in the behavioral discrimination between these stimuli, whereas the CT would not.…”

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confidence: 99%

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Behavioral Discrimination between Quinine and KCl Is Dependent on Input from the Seventh Cranial Nerve: Implications for the Functional Roles of the Gustatory Nerves in Rats

John

Spector

1998

J. Neurosci.

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The rat glossopharyngeal nerve (GL), which innervates posterior tongue taste buds, contains several physiologically defined taste fiber types; at least one type is primarily responsive to certain alkaloids (such as quinine), and another is primarily responsive to acids and salts. In contrast, the chorda tympani (CT), which innervates anterior tongue taste buds, does not appear to contain fibers that differentially respond to quinine relative to salts and acids. It was therefore predicted that GL transection should disrupt behavioral discriminations between quinine and either acids or salts. Water-restricted rats were trained to press one of two levers if a sampled taste stimulus was quinine (0.1-1.0 mM) and the second lever if the sampled stimulus was KCl (0.1-1.0 M). Sham surgery, GL transection, and sublingual and submaxillary salivary gland extirpation were found to have no effect relative to presurgical performance. Both CT transection and combined GL and CT transection caused a substantial and approximately equal decrement in discrimination performance. Removal of the gustatory branches of the seventh cranial nerve [CT and greater superficial petrosal (GSP)] nearly eliminated the discrimination of the taste stimuli, and combined transection of the CT, GL, and GSP unequivocally reduced performance to chance levels. Although these findings were not presaged by the known electrophysiology, they nonetheless compare favorably with other studies reporting little effect of GL transection on behavioral responses to quinine. These results, in the context of other discrimination studies reported in the literature, suggest that, in rats, the neural coding of taste quality depends primarily on the input of the facial nerve.

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Section: Discussionmentioning

confidence: 99%

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Behavioral Discrimination between Quinine and KCl Is Dependent on Input from the Seventh Cranial Nerve: Implications for the Functional Roles of the Gustatory Nerves in Rats

John

Spector

1998

J. Neurosci.

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“…In rats transection of all three of these cranial nerves disrupts salt ingestion (Richter, 1956(Richter, , 1942, indicating that intact gustatory afferents are critical for sodium consumption. In particular, the chorda tympani, a branch of the facial nerve, is the gustatory afferent most heavily implicated in the detection of sodium taste (Frank et al, 1983;Pfaffmann et al, 1979). However, contrary to their behavioral correlates, electrophysiological studies suggested that sodium deficiency did not affect the threshold for chorda tympani responses to NaCl (Nachman & Pfaffmann, 1963;Pfaffman & Bare, 1950).…”

Section: Peripheral Gustatory Processingmentioning

confidence: 99%

Richter and sodium appetite: From adrenalectomy to molecular biology

Krause

Sakai

2007

Appetite

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Nearly three-quarters of a century ago, Curt Richter removed the adrenal glands from rats and noted that the animal's vitality was dependent on its increased consumption of sodium chloride. In doing so, Richter revealed an innate behavioral mechanism that serves to maintain the hydromineral balance of an animal faced with sodium deficit. This experiment and others like it, led to the development of a field of research devoted to the investigation of salt appetite. The following is a discussion of how Richter's initial observations gave birth to an evolving field that incorporates multiple approaches to examine the drive to consume sodium. KeywordsSalt appetite; Angiotensin; Aldosterone; Corticosterone; Richter The Discovery of Salt AppetiteAt the time that Richter began his career at Johns Hopkins University much of the research examining ingestive behavior focused on the responses of individual organs or closely coordinated systems. Richter's pioneering work initiated a fundamental paradigm shift that moved the focus to adaptations of the organism as a whole. Specifically, he was interested in changes in behavior that compensated for perturbations in the internal environment. His approach toward investigation of such behaviors was as thorough as it was fundamental. Richter manipulated diet, interfered with the nervous system, and removed or replaced glandular secretions in attempt to understand the nutritional, neural, and endocrine signals that contribute to behavior.Richter created disturbances in the nutritional or mineral content of the internal environment with dietary deficiency. Subsequently, "self selection" experiments were performed where choices of different minerals and nutrients were presented for consumption. More often than not, animals would consume minerals and nutrients in amounts that would alleviate their experimentally-induced deficiencies. One of the most striking behaviors that Richter observed was that of rats voluntarily ingesting salt when faced with sodium deficit. Sodium chloride was removed from the rats' food and they were given access to water and 3 % NaCl solution. The intake of the NaCl solution was approximately 1% of the total diet, which remarkably, is the

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“…One group of neurons seems to be specifically tuned to sodium salts (Frank, Contreras, & Hettinger, 1983). In the hamster, these neurons are ami1oride-sensitive (Hettinger & Frank, 1987).…”

Section: Saltymentioning

confidence: 99%

Sensory factors in eating behavior

Bartoshuk

1991

Bulletin of the Psychonomic Society

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Before foods or fluids can affect behavior, they must be sensed. Olfaction, touch, temperature, and pain (e.g., chili peppers) are all sensations associated with food. Taste appears to be tuned to nutrients. Sugars are sweet, NaCI is salty, and many poisons are bitter. Olfaction, on the other hand, appears to be organized to identify foods holistically (e.g., bacon, pizza, peanut butter, etc.) rather than to identify the nutrients within them. The roles of the other senses in food perception are less clear. Some differences in the ability to taste and smell are genetic, age changes taste and smell differentially (age affects smell much more than taste), and pathology, disease, and treatments for disease may affect taste and smell. Species differences in taste and smell place limitations on animal models. Sensory studies have an important role in studies of eating behavior. MODALITIES THAT SENSE FOODAll of the sensory modalities contribute to our appreciation of foods and beverages. Vision contributes via the appearance of foods and audition contributes via the sounds (e.g., crunchiness) associated with some foods; however, these sensations do not arise from contact with the oral and nasal cavities. The sensory qualities evoked by contact with foods and beverages are taste, olfaction, touch, temperature, and pain. The roles of these modalities are sometimes misunderstood partly because we lack appropriate names for the sensations. For example, when food is placed in the mouth, it contacts the tongue and the roof of the mouth, evoking taste sensations from gustatory receptors. The volatiles from the food travel inside the mouth, up the rear of the oral cavity into the nasal cavity, and contact the olfactory receptors. The combination of taste and olfaction is called flavor. Since taste and smell are both stimulated during eating, we should not say we "taste" food; rather, we should say that we "flavor" food. Note, however, that the wrong meaning is conveyed. To flavor food means to add flavor to food. There is no verb that means to perceive flavor in food. This is probably not just a linguistic oversight. There are sensory reasons, to be discussed below, why we use the word taste to convey the perception of flavor. The individual modalities are discussed below. TemperatureThermal receptors in the oral cavity contribute to the perception of foods. One function of the thermal sensations is to protect the oral cavity from thermal damage, but thermal sensations obviously playa more complex role in our appreciation of foods. For example, Cines and

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Nerve fibers sensitive to ionic taste stimuli in chorda tympani of the rat

Cited by 200 publications

References 0 publications

Behavioral Discrimination between Quinine and KCl Is Dependent on Input from the Seventh Cranial Nerve: Implications for the Functional Roles of the Gustatory Nerves in Rats

Behavioral Discrimination between Quinine and KCl Is Dependent on Input from the Seventh Cranial Nerve: Implications for the Functional Roles of the Gustatory Nerves in Rats

Richter and sodium appetite: From adrenalectomy to molecular biology

Sensory factors in eating behavior

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