5'-RIBONUCLEOTIDES AS GUSTATORY STIMULI IN RATS

1 January 1965

journal article
Published by Physiological Society of Japan in The Japanese Journal of Physiology

Vol. 15 (6) , 570-578
https://doi.org/10.2170/jjphysiol.15.570

Abstract

The chorda tympani response of rats to taste stimulations by NaCl, MSG, 5'-GMP, 5'-IMP, 5'-UMP, 5'-CMP and their mixtures at temperatures varying from10° to45°C was recorded. The magnitude of response to NaCl and MSG was reduced with a rise in temperature, while the response to 5'-GMP and 5'-IMP showed a greatest value at about30°C. The magnitude of response to mixtures of MSG with one of 5'-ribonucleotides was modified by a change in temperature as if it consisted of two kinds of temperature-dependent processes, one for MSG and the other for 5'-ribonucleotides. Little enhancement in the response magnitude to mixtures of MSG with5'-ribonucleotides was observed at10°-15°C, but the enhancement became increased gradually with a rise in temperature, the increase being prominent in the order of 5'-GMP>5'-IMP>5'-UMP>5'-CMP.

Keywords

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