The electrophysiological response of chorda tympani nerve to taste stimuli in rats with conditioned taste aversion to saltiness.
10.12047/j.cjap.5768.2019.051
- Author:
La-Mei LI
1
;
Ying-Ying LIAO
1
;
En-She JIANG
1
Author Information
1. Institute of Nursing and Health, Henan University, Kaifeng 475004.
- Publication Type:Journal Article
- MeSH:
Amiloride;
pharmacology;
Animals;
Chorda Tympani Nerve;
physiology;
Conditioning, Classical;
Electrophysiological Phenomena;
Male;
Rats;
Rats, Sprague-Dawley;
Sodium Chloride;
Taste;
physiology
- From:
Chinese Journal of Applied Physiology
2019;35(3):239-244
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To explore the characteristic changes of the peripheral chorda tympanic nerve (CT) electrophysiological responses to salty stimulus and other taste stimuli in rats with the conditioned taste aversion to saltiness.
METHODS:Fourteen adult SD male rats were divided into a conditioned taste aversion to salty group (CTA) and a control group (Ctrl) (n=7/group). On the first day of the experiment, rats were given a 0.1 mol/L NaCl intake for 30 min, then, the rats in CTA and Ctrl groups were injected intraperitoneally with 2 ml of 0.15 mol/L LiCl and the same amount of saline respectively. On day 2, 3 and 4, the 30 min consumption of NaCl and distilled water was measured for both groups of rats. On the 4th day after the behavioral test of that day, CT electrophysiological recording experiments were performed on CTA rats and control rats.
RESULTS:Compared with the rats in Ctrl group, the electrophysiological characteristics of CT in CTA group rats did not change significantly the responses to the series of NaCl and other four basic taste stimuli (P＞0.05). The amiloride, the epithelial sodium channel blocker, strongly inhibited the response of CT to NaCl in CTA and Ctrl group rats (P＜0.01).
CONCLUSION:The electrophysiological responses of CT to various gustatory stimuli do not significantly change in rats after the establishment of conditional taste aversion to the saltiness.
