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Chem. Senses 28: 131-140, 2003
© Oxford University Press 2003

RESEARCH PAPERS

Responsiveness of the Cortical Taste Area Neurons to a Mixture of the Four Basic Tastants in Rats

K. Hasegawa, S. Otawa, I. Ikeda and H. Ogawa

Department of Physiology, Kumamoto University School of Medicine, Kumamoto 860–0811, Japan

Correspondence to be sent to: K. Hasegawa, Department of Physiology, Kumamoto University School of Medicine, Honjo 2-2-1, Kumamoto 860-0811, Japan. e-mail: kayoko{at}kaiju.medic.kumamoto-u.ac.jp

Abstract

The taste coding mechanism in the cortical taste area was investigated by analyzing the responses of 59 neurons in the cortical taste area of the anesthetized rat to a mixture of the four basic tastants in both absence and presence of bicuculline methiodide, a specific antagonist to the GABAA receptors. The mixture caused response suppression more frequently than response facilitation, both in the control state and during bicuculline application. Cluster analysis revealed that only a group of the neurons with the best response to both NaCl and HCl (group NH) showed the best response to the mixture in the control state, whereas during bicuculline application, in addition to group NH, two other groups of neurons responding to sucrose, or to HCl and quinine responded vigorously to the mixture. Multidimensional scaling located the mixture outside the space of the four basic tastants facing an NaCl–HCl line in both states. GABAergic inhibition caused the group NH to represent the taste of the mixture in the control state. Thus, the mixture probably tastes salty and sour to rats. No cortical neuron was found which specifically responded to the mixture.

Key words: cortex, GABA, rat, taste interaction, taste mixture


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