1. Role of the pain component in the organization of the chemosensory taste reaction
- Author
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Marinova TIu, Nikitina Aa, Liubimova Zv, and Subrakova Sa
- Subjects
Taste ,medicine.medical_specialty ,Histaminergic ,Connective tissue ,Substance P ,General Medicine ,Anatomy ,General Biochemistry, Genetics and Molecular Biology ,Major duodenal papilla ,chemistry.chemical_compound ,Endocrinology ,medicine.anatomical_structure ,chemistry ,Capsaicin ,Tongue ,Internal medicine ,medicine ,Histamine - Abstract
The investigation of algoinductor (histaminergic) and peptidergic relations in peripheral pain reaction of taste was performed by using of different histamine liberators (applied on tongue). By fluorescence-histochemical methods it was shown that histamine in the apical portion of papilla is derived from cells of taste buds and in the basal zone--from connective tissue cells (including mast cells). It was established in behavior trials on peptidergic system that consumption of taste solutions became changed. It was suggested that histaminergic structures together with SP-containing fibers ensure food controlling in oral cavity.
- Published
- 1991
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