A THEORY OF TASTE STIMULATION

The treatment in this paper of available quantitative data on the response of taste receptors to sodium salt stimulation clearly indicates that the ions of the chemical stimulus are loosely bound to some substance of the taste receptor. This can be thought of as an initial reaction which ultimately...

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Detalles Bibliográficos
Autor principal: Beidler, Lloyd M.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1954
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2147399/
https://www.ncbi.nlm.nih.gov/pubmed/13211989
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author Beidler, Lloyd M.
author_facet Beidler, Lloyd M.
author_sort Beidler, Lloyd M.
collection PubMed
description The treatment in this paper of available quantitative data on the response of taste receptors to sodium salt stimulation clearly indicates that the ions of the chemical stimulus are loosely bound to some substance of the taste receptor. This can be thought of as an initial reaction which ultimately leads to stimulation of the receptor and an eventual depolarization of the associated sensory neuron. The speed of the total reaction suggests that the receptor substance is located on or near the surface of the receptor. The recently proposed (7) enzymatic reactions for chemoreceptors do not appear plausible for sodium salt stimulation of the taste receptors of the rat.
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spelling pubmed-21473992008-04-23 A THEORY OF TASTE STIMULATION Beidler, Lloyd M. J Gen Physiol Article The treatment in this paper of available quantitative data on the response of taste receptors to sodium salt stimulation clearly indicates that the ions of the chemical stimulus are loosely bound to some substance of the taste receptor. This can be thought of as an initial reaction which ultimately leads to stimulation of the receptor and an eventual depolarization of the associated sensory neuron. The speed of the total reaction suggests that the receptor substance is located on or near the surface of the receptor. The recently proposed (7) enzymatic reactions for chemoreceptors do not appear plausible for sodium salt stimulation of the taste receptors of the rat. The Rockefeller University Press 1954-11-20 /pmc/articles/PMC2147399/ /pubmed/13211989 Text en Copyright © Copyright, 1954, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Beidler, Lloyd M.
A THEORY OF TASTE STIMULATION
title A THEORY OF TASTE STIMULATION
title_full A THEORY OF TASTE STIMULATION
title_fullStr A THEORY OF TASTE STIMULATION
title_full_unstemmed A THEORY OF TASTE STIMULATION
title_short A THEORY OF TASTE STIMULATION
title_sort theory of taste stimulation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2147399/
https://www.ncbi.nlm.nih.gov/pubmed/13211989
work_keys_str_mv AT beidlerlloydm atheoryoftastestimulation
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