Enhancing effects of saccharin on gustatory responses to d-phenylalanine in monkey single chorda tympani fibers

Yuzo Ninomiya, Gr̈an Hellekant

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Taste enhancing effects of sodium saccharin (Sac) on d-phenylalanine (d-Phe), first found in mice, were examined by comparing single fiber responses to various taste stimuli in the monkey chorda tympani nerve. Fifteen fibers sampled were divided into the following 5 groups according to their responsiveness to 5 prototypical taste stimuli: 8 sucrose-, 2 quinine-, 2 acid-, 2 NaC1- and one monosodium glutamate (MSG)-best fibers. Out of 8 sucrose-best fibers nor other fibers showed the enhancements. These results suggest that (1) the enhancement of d-Phe responses by Sac also occurs in the monkey peripheral taste system, and (2) there exist distinct receptor sites for d-Phe responsible for occurrence of the enhancement, and (3) taste cells possessing the d-Phe receptor site are innervated by a limited supopulation of sucrose-best fibers.

Original languageEnglish (US)
Pages (from-to)335-338
Number of pages4
JournalBrain Research
Volume635
Issue number1-2
DOIs
StatePublished - Jan 28 1994

Bibliographical note

Funding Information:
This study was supported m part by Grants-m-Aid for Soentlfic Research (No. 05671560) from the Ministry of Education, Soence, and Culture of Japan.

Keywords

  • Monkey chorda tympani nerve
  • Saccharin
  • Single fiber response
  • Sweet taste receptor site
  • Taste enhancement
  • d-Phenylalalinine

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