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Fig. 1. Stimulus-evoked firings (impulses/s) of 113 nucleus of the solitary tract (NST) neurons, in response to four basic taste stimuli, 25% ethanol (EtOH), and distilled water (dH2O) at 40°C and 4°C in order from top to bottom panels. The last panel shows the mean number of spikes during 5 sec of dH2O at a room temperature (baseline activity) before taste stimulus. Net taste responses, unaffected by somatosensory or thermal aspects of the test solutions, were calculated as a mean number of spikes during the first 5 sec of each taste stimulus minus the baseline activity of same neuron. Each neuron was classified according to the taste stimulus that was the most effective in causing it to respond (best stimulus) and cells are arranged along the abscissa according to their best stimulus, with cells 1–33 being sucrose-best (Sb: red), 34–51 NaCl-best (Nb: blue), 52–54 citric acid-best (Cb: yellow), and 55–60 QHCl-best (Qb: green) in EtOH-responsive groups (A). Similarly, 53 cells are arranged: 3 Sb, 16 Nb, 15 Cb, and 19 Qb are arranged in EtOH-non-responsive groups (B). Within each best-stimulus group, cells are arranged according to the magnitude of the response to their best stimulus. The response profile for any one cell in the figure can be read from top to bottom.
Korean J Physiol Pharmacol 2021;25:603-611 https://doi.org/10.4196/kjpp.2021.25.6.603
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