EFFECTS OF INORGANIC CONSTITUENTS OF SALIVA ON TASTE RESPONSES OF THE RAT CHORDA TYMPANI NERVE

The effects of saliva on the taste responses of the chorda tympani nerve to the 4 standard chemical stimuli (sucrose, NaCl, HCl, and quinine hydrochloride) and water were investigated in anesthetized rats. When the tongue was adapted to pilocarpine-stimulated whole saliva (pH 8.7), the magnitude of neural response to sucrose was about 2 times that obtained when the tongue was adapted to distilled water. Under saliva-adapted conditions, the magnitude of responses to other taste stimuli was reduced by 10-30%, and the water response appeared. These changes were dependent on the concentration of electrolytes (Na+, K+, Cl-, and HCO3-) and on the pH of the saliva. When the tongue was adapted to 10-30 mM NaHCO3 (pH 8.4-8.6), taste and water responses were similar to those under saliva-adapted conditions. Single fiber analyses revealed that the enhancement of the sucrose response after adaptation to NaHCO3 was produced by an increased overall activity of sucrose-responsive fibers. The correlation coefficients of the magnitude of the taste responses between the 4 taste stimuli remained unchanged, but the water response showed a high correlation to HCl and quinine hydrochloride responses after adaptation. Possible mechanisms for the effects of saliva on taste and water responses were discussed.