'Thermal taste' predicts higher responsiveness to chemical taste and flavor

Individual differences in taste perception have been explained in part by variations in peripheral innervation associated with the genetic ability to taste the bitter substances PTC and PROP. In the present study we report evidence of another source of individual differences that is independent of taste stimulus, taste quality, or gustatory nerve. Individuals who perceived taste from thermal stimulation alone (thermal taste) gave significantly higher taste ratings to chemical stimuli--often by a factor of >2:1--than did individuals who perceived no taste from thermal stimulation. This was true for all taste stimuli tested (sucrose, saccharin, sodium chloride, citric acid, quinine sulfate, MSG and PROP), for all three gustatory areas of the mouth (anterior tongue, posterior tongue and soft palate) and for whole-mouth stimulation. Moreover, the same individuals reported stronger sensations from the olfactory stimulus vanillin, particularly when it was sensed retronasally. The generality of the thermal-taster advantage and its extension to an olfactory stimulus suggests that it arises from individual differences in CNS processes that are involved in perception of both taste and flavor.     

Cutaneous sensory afferents recorded from the nervus intramandibularis ofGallus gallus vardomesticus

Summary The responses of single sensory afferent nerve fibres were recorded from small nerve bundles of the intramandibular nerve of the chicken following thermal and mechanical stimulation of the beak. Thermoreceptors, nociceptors and mechanoreceptors were identified and their responses characterized.Of the thermoreceptors identified 11 units were classified as cold receptors, which responded to cooling the receptive field by increasing the discharge rate and had conduction velocities in the range 0.83 to 4.4 m/s. Only one warm unit was identified.Two classes of nociceptors were identified: mechano-thermal (polymodal) nociceptors and high threshold mechanical nociceptors. The discharge characteristics and stimulus-response curves of both types were described. While the mechanothermal nociceptors were exclusively C-fibres (c.v. 0.4 to 1.86 m/s), the high threshold mechanoreceptors contained both C and A delta fibres (c.v. 1 to 5.5 m/s). Thermal response thresholds for the mechano-thermal units ranged from 41 to 50 °C with mechanical thresholds of 2 to over 50 g. Mechanical thresholds for the high threshold units ranged from 5 to over 50 g.The mechanoreceptors were either slowly or rapidly adapting. The pattern of response together with stimulus-response curves were presented for the slowly adapting units. Conduction velocities of the slowly adapting units varied from 0.7 to 20 m/s and mechanical threshold from 0.1 to 2 g. On the basis of their response to a vibrating, and a ramp-and-hold mechanical stimulus, the rapidly adapting units were divided into Herbst and Grandry units with only the Herbst units responding accurately to the vibrating stimulus. Both units had fibres conducting in the 50 m/s range with thresholds in the 0.1 to 10 g range.The results are discussed in relation to the receptors found in other avian species and mammalian peripheral sensory afferents.Abbreviations c.v. conduction velocity - RA rapidly adapting (receptors) - SA slowly adapting (receptors)     

Response properties of diencephalic neurons to visual, acoustic and hydrodynamic stimulation in the goldfish, Carassius auratus

We studied the responses to sensory stimulation of three diencephalic areas, the central posterior nucleus of the dorsal thalamus, the anterior tuberal nucleus of the hypothalamus, and the preglomerular complex. Units sensitive to acoustic (500 Hz tone burst), hydrodynamic (25 Hz dipole stimulus) and visual (640 nm light flash) stimuli were found in both the central posterior and anterior tuberal nucleus. In contrast, unit responses or large robust evoked potentials confined to the preglomerular complex were not found. In the central posterior nucleus, most units were unimodal. Many units responded exclusively to visual stimulation and exhibited a variety of temporal response patterns to light stimuli. In the anterior tuberal nucleus of the hypothalamus, most units responded to more than one modality and showed a stronger response decrement to stimulus repetitions than units in the central posterior nucleus. Our data suggest that units in the central posterior nucleus are primarily involved in the unimodal processing of sensory information whereas units in the anterior tuberal nucleus of the hypothalamus may be involved in multisensory integration.     

Mechanical sensitivity of the facial nerve fibers innervating the anterior palate of the puffer,Fugu pardalis,and their central projection to the primary taste center

Mechanical and chemical sensitivity of the palatine nerve, ramus palatinus facialis, innervating the anterior palate of the puffer, Fugu pardalis, and their central projection to the primary taste center were investigated. Application of horseradish peroxidase (HRP) to the central cut end of the palatine nerve resulted in retrogradely labeled neurons in the geniculate ganglion but no such neurons in the trigeminal ganglion, suggesting that the palatine nerve is represented only by the facial component. Tracing of the facial sensory root in serial histological sections of the brain stem suggested that the facial sensory nerve fibers project only to the visceral sensory column of the medulla. Peripheral recordings from the palatine nerve bundle showed that both mechanical and chemical stimuli caused marked responses. Mechanosensitive fibers were rather uniformly distributed in the nerve bundle. Intra-cranial recordings from the trigeminal and facial nerves at their respective roots revealed that tactile information produced in the anterior palate was carried by the facial nerve fibers. Elimination of the sea water current over the receptive field also caused a marked response in the palatine nerve bundle or facial nerve root while this did not cause any detectable responses in the trigeminal nerve root. Single fiber analyses of the mechanical responsiveness of the palatine nerve were performed by recording unit responses of 106 single fibers to mechanical stimuli (water flow), HCl (0.005 M), uridine-5'-monophosphate (UMP, 0.001 M), proline (0.01 M), CaCl2 (0.5 M), and NaSCN (0.5 M). All these fibers responded well to one of the above stimuli; however, most taste fibers did not respond well to the inorganic salts. The palatine fibers (n = 36), identified as mechanosensitive, never responded to any of the chemical stimuli, whereas chemosensitive fibers (n = 70) did not respond to mechanical stimuli at all. The chemosensitive units showed a high specificity to the above stimuli: they tended to respond selectively to hydrochloric acid, UMP, or proline. The responses of the mechanosensitive units consisted of phasic and tonic impulse trains and the sensitivity of the units varied considerably. The results reveal that the facial nerve fibers innervating the anterior palate of the puffer contain two kinds of afferent fibers, chemosensory and mechanosensory respectively, and suggest that the convergence of the tactile and gustatory information first occurs in the neurons of the primary gustatory center in the medulla.     

草地贪夜蛾幼虫对四种刺激物质的味觉感受和取食选择

【目的】为了筛选有效的草地贪夜蛾Spodoptera frugiperda幼虫取食激食素和抑制剂并探究其味觉感受机理,为生态防治草地贪夜蛾提供理论和实践上的依据。【方法】利用单感受器记录法测定草地贪夜蛾5龄第2天幼虫下颚外颚叶上中栓锥感器和侧栓锥感器对不同浓度的蔗糖、黑芥子苷、单宁酸和盐酸奎宁4种刺激物质的电生理反应,并采用二项叶碟法测定草地贪夜蛾幼虫对这些刺激物质的取食选择行为。【结果】草地贪夜蛾幼虫中栓锥感器和侧栓锥感器内均存在对蔗糖、黑芥子苷和单宁酸敏感的味觉受体神经元,但是神经元的活性随着刺激物的种类及浓度而变化。其中,两类感器内神经元对蔗糖和黑芥子苷的反应均呈现典型的浓度梯度反应。中栓锥感器内存在对盐酸奎宁敏感的味觉受体神经元,但是呈现逆浓度梯度的反应模式,侧栓锥感器内不存在对盐酸奎宁敏感的神经元。蔗糖显著诱导幼虫的取食行为,而盐酸奎宁、黑芥子苷和单宁酸均抑制幼虫的取食行为,且都呈现浓度梯度的抑制活性。【结论】草地贪夜蛾幼虫中栓锥感器和侧栓锥感器内均存在对取食激食素和抑制剂敏感的味觉受体神经元,但是两类感器不论在反应谱上还是敏感性上均存在差异。蔗糖可以作为取食激食素,盐酸奎宁、黑芥子苷和单宁酸可以作为取食抑制剂的有效候选物质。幼虫对蔗糖、黑芥子苷和单宁酸的味觉反应在一定程度上解释了其取食选择行为的味觉基础。本研究为草地贪夜蛾的生态防治提供了味觉信息。     

Distribution of chemoreceptors to quinine on the cell surface of Paramecium caudatum

The topological distribution of the chemoreceptors to quinine in the membrane of a ciliate Paramecium caudatum were examined by conventional electrophysiological techniques. A CNR-mutant specimen defective in voltage-gated Ca channels produced a transient depolarization followed by a transient hyperpolarization and a sustained depolarization when 1 mM quinine-containing solution was applied to its entirety. A Ni²⁺-paralyzed CNR-mutant specimen produced a simple membrane depolarization in response to a local application of 1 mM quinine-containing solution to its anterior end, whereas it produced a transient membrane hyperpolarization in response to an application to its posterior end. An anterior half fragment of a CNR specimen produced a membrane depolarization whereas a posterior half fragment of the specimen produced a transient hyperpolarization upon application of 1 mM quinine-containing solution. Both anterior depolarization and posterior hyperpolarization took place prior to the contraction of the cell body. It is concluded that Paramecium caudatum possesses two kinds of chemoreceptors or two kinds of coupling of the same receptor to different signal transduction pathways to quinine which are distributed in different locations on the cell surface. Activation of the anterior receptor produces a sustained depolarizing receptor potential while activation of the posterior receptor produces a transient hyperpolarizing receptor potential.Abbreviation CNR caudatum non reversal     

Interaction among different sensory units within a single fungiform papilla in the frog tongue

The possible interaction among different sensory units in the frog tongue was studied using several single papillae dually innervated by the medial and lateral branches of the glossopharyngeal (IXth) nerve. The afferent activity in one branch exposed to NaCl stimulation of the papilla revealed marked inhibition after antidromic electrical stimulation (100 Hz, 30 s, and 3 V) of the other branch. The degree of inhibition depended on the number of sensory responses observed in the electrically stimulated branch as well as the nature of the stimulated sensory units. Statistical analysis suggested that antidromic activation of gustatory units conducting the responses to NaCl and quinine and slowly adapting mechanosensitive units produced a large antidromic inhibition amounting to 19-25%, but that of gustatory units conducting the responses to acetic acid and rapidly adapting mechanosensitive units gave rise to only a slight inhibition. To examine the differential effects of these sensory units in antidromic inhibition, antidromic impulses were evoked by chemical stimulation of the adjacent papilla neuronally connected with the dually innervated papilla under study. Antidromic volleys of impulses elicited by NaCl or quinine stimulation produced a large inhibition of the afferent activity in the other branch, as induced by NaCl stimulation of the dually innervated papilla. Plausible mechanisms of synaptic interaction in peripheral gustatory systems are considered.     

Different Characteristics of Gustatory Responses Between the Greater Superficial Petrosal and Chorda Tympani Nerves in the Rat

The integrated responses to gustatory stimuli applied to thesoft palate were recorded from the greater superficial petrosalnerve (GSP) and were compared with those from the chorda tympaninerve (CT) innervating the anterior part of the tongue in therat. Stimuli included various concentrations of NaCl, sucrose,HCl and quinine hydrochloride, and 0.5 M of six sugars. Theinhibitory effects of amiloride on the responses to sodium salts,including various concentration of NaCl, 0.1 M sodium acetateand 0.01 M sodium saccharin, were also tested. Both the phasicand tonic responses to sugars in the GSP were significantlylarger than those in the CT, whereas both responses to NaClin the GSP were significantly smaller than those in the CT.Although amiloride at 50 µM significantly depressed thephasic and tonic responses to NaCl with a wide range of concentrationin the CT, little inhibitory effect was observed in the GSP.The tonic response to sodium acetate, when dissolved in amiloridesolution, was depressed to 15% of the control in the CT, andslightly but significantly depressed to 70% in the GSP. Theseresponse characteristics of the GSP may play important rolesin the processing of gustatory information. Chem. Senses 22:133–140, 1997.     

Taste responses to amino acids in the southern leopard frog, Rana sphenocephala

Integrated taste recordings of the glossopharyngeal (IX) nerve innervating the tongue of the southern leopard frog were studied in response to various amino acids and quinine hydrochloride. Amino acids and quinine hydrochloride elicited primarily phasic taste responses. Acidic (L-aspartic and L-glutamic) and basic (L-lysine and L-arginine) amino acids, adjusted to pH8, were effective taste stimuli. All glossopharyngeal nerve twigs that responded to amino acid stimuli also responded to quinine; however, not all quinine-sensitive IX nerve bundles were responsive to amino acids. Electrophysiological thresholds for amino acids were estimated to be 2.5-10 mM, whereas threshold for quinine hydrochloride averaged approximately 10 microM.     

Differential covariation in taste responsiveness to bitter stimuli in rats

Variation exists in the sensitivity of individual rodents and humans to different bitter tastants. An absence of uniform correlation in responsiveness to different bitter substances across individuals within a species suggests heterogeneity in the mechanisms underlying stimulus processing within this taste modality. Here, we examined taste responsiveness of individual rats to three bitter compounds (quinine hydrochloride, denatonium benzoate, and cycloheximide) in short-term lick tests to determine the magnitude of covariation among responses to these stimuli and infer commonalities in their receptor and neural mechanisms. Rats were tested with a given pair of bitter stimuli during three sessions comprising randomized trial blocks of six concentrations of each stimulus + deionized water. Psychophysical functions were generated for individual rats for respective stimulus pairs, and concentrations of each stimulus that produced equivalent lick suppression relative to water were correlated across animals. Behavioral taste responsiveness to quinine hydrochloride strongly covaried with responsiveness to denatonium benzoate (r = +0.82). Lick responsiveness to quinine was less robustly correlated with that to cycloheximide (r = +0.44), and denatonium and cycloheximide responses failed to correlate. These results imply substantial overlap in the bitter taste coding mechanisms for quinine and denatonium but some degree of independence in the mechanisms responsible for gustatory processing of cycloheximide. More generally, these data reinforce the notion that bitter taste processing is not a homogeneous event.     

Response properties of the glossopharyngeal taste system of the mud puppy (Necturus maculosus)

Summary The responses of individual glossopharyngeal neurons of the mud puppy,Necturus maculosus, were examined over an extended concentration series of NaCl, HCl, quinine hydrochloride (QHCl) and sucrose solutions. Neuron isolation was evaluated by a computer program that sorted neural impulses according to amplitude (Fig. 1). When sufficient isolation existed, a second program counted the impulses in each test period as well as in pre- and post-stimulus periods. Response latencies were calculated independently.The response to taste stimulation took one of three forms: 1) increased activity, 2) decreased activity, or 3) increased activity to the water rinse. For each concentration series the magnitude (SR) and latency functions of the responses were determined. These varied among stimuli and among nerve fibers (Fig. 4). However, the SR and latency functions were found in specific combinations, the most unique being one in which both functions remained constant over an entire concentration series (Fig. 4E, F).Most neurons responded to more than one of the stimuli. Many, however, responded to at least one of the stimuli with a particular form of response and combination of SR and latency functions (Fig. 6). In this sense they may be considered chemospecific as well as multiply sensitive. Despite the many types of response, the sum of the individual SR functions closely resembled the SR functions of the whole nerve (Fig. 7) and the summed latencies produced a temporal pattern with a phasic component similar to that of the whole nerve response (Fig. 8).Abbreviations SR stimulus concentration vs response magnitude - L latency of response - +,0, -,I (SR orL) magnitude or latency functions with positive, zero, negative or indeterminate slope - QHCl quinine hydrochloride Supported in part by NIH Grant NS09168The authors wish to thank Mr. Marc Schneider for the computer programs and his expert assistance and Mrs. G. Chapman of Florida State University for photography. We also thank Dr. David V. Smith for his critical comments. This work was submitted in partial fulfillment of the requirements for the Ph. D. degree to Michigan State University by the senior author.     

Oral behaviour following forebrain ablations in Gallus Domesticus

The oral behaviour of adult Brown Leghorn hens was recorded in response to oral stimulation with water, 2 M sodium chloride, 2 M acetic acid and 0.1 M quinine hydrochloride before and after surgical ablation of either the anterior telencephalon or the entire telencephalon and/or the diencephalon. It was found that beak wiping behaviour could be abolished by the removal of the anterior telencephalon. Head shaking behaviour was abolished only by the complete removal of the forebrain (telencephalon and diencephalon) whereas beak and tongue movements persisted after forebrain removal. Although these three behaviour patterns occur together in response to the stimulus, they appear to be controlled in different areas of the brain. The results are discussed in relation to the current work on the control of oral behaviour in mammals.     

Aldosterone increases gustatory neural response to NaCl in frog

1. The effect of aldosterone on frog gustatory response was investigated by recording integrated responses of the whole glossopharyngeal nerve elicited by taste stimuli. 2. After aldosterone (1 microM) was perfused to the basolateral side of taste cells through the lingual artery, the gustatory neural response for a NaCl stimulus was greatly enhanced, but the gustatory responses for CaCl2, hydrochloric acid, quinine hydrochloride and galactose were not affected. 3. At 3 and 6 hr after the onset of aldosterone perfusion, the magnitudes of the responses for NaCl increased to 2.0 and 3.6 times the control, respectively. 4. These results suggest that aldosterone may regulate the gustatory responses for monovalent salts alone.     

A metric for the breadth of tuning of gustatory neurons

The breadth of the responsiveness of gustatory neurons to thefour basic taste stimuli (sucrose,NaCl, HCl and quinine hydrochloride)is a question of importance to current theories of gustatoryquality coding. The mathematical expression of entropy frominformation theory can provide a measure of the breadth of tuningof these neurons. The entropy measure, as applied here, variescontinuously from 0.0 for a unit that responds exclusively toone stimulus (i.e., narrowly tuned) to 1.0 for a cell that respondsequivalently to all four of the basic compounds (i.e., broadlytuned). Subtle variations in the neural response profile ofa cell, such as those produced by changes in stimulus concentration,are reflected in this measure. Thus, the use of the equationfor entropy to describe the responsiveness of gustatory neuronsprovides a quantitative measure of their breadth of tuning thatcan be meaningfully applied to the problems of gustatory qualitycoding.     

Selective depressant action of antidromic impulses on gustatory nerve signals

The depressant action of antidromic volleys of impulses on gustatory nerve signals from the tongues of bullfrogs was studied. Electrical stimulation of the glossopharyngeal nerve at a rate of 100 Hz for 10 s and at supramaximal intensity slightly depressed the integrated glossopharyngeal nerve responses to quinine and to mechanical taps to the tongue. The same antidromic stimuli resulted in a 30-40% reduction in the responses to salt, acid, water, and warmed saline, but depressed greater than 80% of the afferent impulses firing spontaneously. The magnitude of responses to quinine and NaCl and the number of spontaneous discharges decreased gradually with an increase in either the frequency or the duration of antidromic stimuli. Similar results were obtained with intensities above the threshold for exciting gustatory and slowly adapting mechanosensitive fibers. The time required to recover from termination of the antidromic stimuli to two-thirds of the maximal amount of depression ranged between 6 and 7 min, with no significant differences among the depressions. The possible mechanisms involved in the antidromic depression of gustatory nerve signals are discussed.     

Bitter taste stimuli induce differential neural codes in mouse brain

A growing literature suggests taste stimuli commonly classified as "bitter" induce heterogeneous neural and perceptual responses. Here, the central processing of bitter stimuli was studied in mice with genetically controlled bitter taste profiles. Using these mice removed genetic heterogeneity as a factor influencing gustatory neural codes for bitter stimuli. Electrophysiological activity (spikes) was recorded from single neurons in the nucleus tractus solitarius during oral delivery of taste solutions (26 total), including concentration series of the bitter tastants quinine, denatonium benzoate, cycloheximide, and sucrose octaacetate (SOA), presented to the whole mouth for 5 s. Seventy-nine neurons were sampled; in many cases multiple cells (2 to 5) were recorded from a mouse. Results showed bitter stimuli induced variable gustatory activity. For example, although some neurons responded robustly to quinine and cycloheximide, others displayed concentration-dependent activity (p<0.05) to quinine but not cycloheximide. Differential activity to bitter stimuli was observed across multiple neurons recorded from one animal in several mice. Across all cells, quinine and denatonium induced correlated spatial responses that differed (p<0.05) from those to cycloheximide and SOA. Modeling spatiotemporal neural ensemble activity revealed responses to quinine/denatonium and cycloheximide/SOA diverged during only an early, at least 1 s wide period of the taste response. Our findings highlight how temporal features of sensory processing contribute differences among bitter taste codes and build on data suggesting heterogeneity among "bitter" stimuli, data that challenge a strict monoguesia model for the bitter quality.     

Receptor sites for alanine,proline, and betaine in the palatal taste system of the puffer,Fugu pardalis

Summary To elucidate the relative independence of the receptor sites for amino acids and betaine in the gustatory system of fish, the neural responses from the ramus palatinus facialis innervating the anterior palate of the puffer, Fugu pardalis, were recorded.There were observed independent amino acidsensitive and betaine-sensitive fibers.Cross-adaptation to pairs of stimulant was studied. The pair stimulants were applied reciprocally, i.e. after adapting with one stimulus the second stimulus was applied and then reversed. There were observed 3 types of cross-effects for the pairs of stimulants tested: (1) a reciprocal profound cross-adaptation; (2) no distinct cross-adaptation; and (3) a reciprocal enhancement of the response between betaine and alanine or glycine. Such an enhancement between betaine and alanine occurred in the amino acid-sensitive fibers, suggesting that betaine has an enhancing effect on the amino acid receptors.The present results suggest at least 3 different groups of receptor sites for the stimulants tested: (1) alanine sites for alanine, glycine and sarcosine; (2) proline sites for proline and dimethylglycine; and (3) betaine sites for betaine and dimethylglycine.     

Palate shelf movement in mouse embryo culture: evidence for skeletal and smooth muscle contractility.

Previous biochemical and morphological studies have shown the presence of contractile proteins in mouse palates at the time of shelf movement. In order to determine whether the palatal contractile proteins function in shelf rotation, an embryo culture system in which palate shelves rotate has been developed. $\text{A}\text{J}$ mouse fetuses with tongues removed (day 14.75) have been cultured close to the time that palatal shelves move in vivo and pharmacological agents added. The anterior end of the palate shelf completely rotated after overnight culture in the presence or absence of drugs. However, rotation of the posterior end of the palate was only partial. Agents that stimulate skeletal and smooth muscle contractility, pyridostigmine (2 × 10^?6–9 × 10^?5M) and bethanechol (10^?10–10^?4M), respectively, both enhanced posterior shelf rotation after overnight culture. Pyridostigmine (9 × 10^?5M) increased posterior shelf rotation 74% over control; bethanechol (10^?4M) 53%. Pyridostigmine effected an appreciable increase in anterior shelf movement within 60 min, while bethanechol stimulated posterior shelf rotation by 60% in that time. These results imply a cholinergic involvement in palate shelf rotation. Furthermore, contraction of “smooth muscle-like” structures previously found on the tongue side extending from top mid-palate to the posterior end may be involved in posterior palate shelf rotation; and contraction of skeletal muscle observed on the oral side posteriorly may aid both posterior and anterior shelf movement.     

Stimulation of bitterness by capsaicin and menthol: differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves

Capsaicin is viewed as a purely chemesthetic stimulus that selectively stimulates the somatosensory system. Here we show that when applied to small areas of the tongue, capsaicin can produce a bitter taste as well as sensory irritation. In experiment 1, individuals were screened for the ability to perceive bitterness from capsaicin on the circumvallate papillae. Fifteen of 25 subjects who reported at least weak bitterness rated the intensity of taste, irritation and coolness produced by 100-320 microM capsaicin and 100-320 mM menthol applied via cotton swabs to the tip (fungiform region), the posterior edge (foliate region), and the dorsal posterior surface (circumvallate region) of the tongue. Sucrose, citric acid, sodium chloride and quinine hydrochloride were applied to the same areas to assess tastes responsiveness. On average, capsaicin and menthol produced "moderate" bitterness (and no other significant taste qualities) in the circumvallate region, and weaker bitterness on the side and tip of the tongue. Sensory irritation from capsaicin was rated significantly higher at the tongue tip, whereas menthol coolness was rated higher in the circumvallate region. In experiment 2 we applied sucrose and quinine hydrochloride together with capsaicin to investigate the effects other taste stimuli might have on capsaicin's reported bitterness. As expected, adding quinine produced stronger bitterness in the circumvallate and fungiform regions, and adding sucrose significantly reduced the bitterness of capsaicin in the circumvallate region. Overall, the results suggest that capsaicin and menthol are capable of stimulating a subset of taste neurons that respond to bitter substances, perhaps via receptor-gated ion channels like those recently found in capsaicin- and menthol-sensitive trigeminal ganglion neurons, and that the glossopharyngeal nerve may contain more such neurons than the chorda tympani nerve. That some people fail to perceive bitterness from capsaicin further implies that the incidence of capsaicin-sensitive taste neurons varies across people as well as between gustatory nerves.     

Configurational pattern discrimination responsible for dishabituation in common toads Bufo bufo (L.): Behavioral tests of the predictions of a neural model

Summary Recently, a neural model of visual pattern discrimination for stimulus-specific habituation was developed, based on previous behavioral studies which demonstrated that toads exhibit a dishabituation hierarchy for different worm-like stimuli. The model suggests that visual objects are represented by temporal coding and predicts that the dishabituation hierarchy changes when the stimulus/background contrast direction is reversed or the stimulus size is varied. The behavioral experiments reported in this paper were designed to test these predictions, (1) For a pair of stimuli from the contrast reversal prediction, the experimental results validated the theory. (2) For a pair of stimuli from the size reduction prediction, the experimental results failed to validate the theory. Further experiments concerning size effects suggest that configurai visual pattern discrimination in toads exhibits size invariance. (3) Inspired by the Groves-Thompson account of habituation, we found that dishabituation by a second stimulus has a separate process from habituation to a first stimulus. This paper serves as an example of a fruitful dialogue between experimentation and modeling, crucial for understanding brain functions.Abbreviations a-h worm-like stimulus patterns - AT anterior thalamus - ERF excitatory receptive field - IRF inhibitory receptive field - RF receptive field - R2 to R4 retinal ganglion cell types - vMP posterior ventromedial pallium