Electrophysiological Study of the Gustatory Effects of the Sweet Proteins Monellin and Thaumatin in Monkey, Guinea Pig and Rat

J. N. Brouwer; G. Hellekant; Y. Kasahara; H. van der Wel; Y. Zotterman

doi:10.1111/j.1748-1716.1973.tb05549.x

Electrophysiological Study of the Gustatory Effects of the Sweet Proteins Monellin and Thaumatin in Monkey, Guinea Pig and Rat

J. N. Brouwer, G. Hellekant, Y. Kasahara, H. van der Wel, Y. Zotterman

Biomedical Sciences

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Abstract

The afferent activity of the facial portion of the chorda‐lingual nerve, the chorda tympani proper, and the glossopharyngeal nerves was recorded during the application of 0.02 % and 0.005 % solutions of Monellin (2times 10^‐5 and 5times 10^‐6 M) and Thaumatin (10‐⁵ and 2.1) × 10 ^‐6 M) and of 0.5 M sucrose, 0.3 M NaCl and 0.03 M citric acid, representing the three taste qualities sweet, salt and acid. Monellin and Thaumatin, which give a sweet sensation in man, elicited a significant electrophysiological response in the monkey which showed several characteristics that could be related to psychophysical observations in man. In guinea pig and rat little or no response could be recorded.

Original language	English (US)
Pages (from-to)	550-557
Number of pages	8
Journal	Acta Physiologica Scandinavica
Volume	89
Issue number	4
DOIs	https://doi.org/10.1111/j.1748-1716.1973.tb05549.x
State	Published - Dec 1973

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AU - Wel, H. van der

AU - Zotterman, Y.

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Electrophysiological Study of the Gustatory Effects of the Sweet Proteins Monellin and Thaumatin in Monkey, Guinea Pig and Rat

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