Capsaicin modifies responses of rat chorda tympani nerve fibers to NaCl.

  title={Capsaicin modifies responses of rat chorda tympani nerve fibers to NaCl.},
  author={Kazumi Osada and Michio Komai and Bruce P. Bryant and H Suzuki and A Goto and Kenji Tsunoda and Shuichi Kimura and Yuji Furukawa},
  journal={Chemical senses},
  volume={22 3},
Single-fiber preparations of the rat chorda tympani (CT) nerve were used to study the mechanism of action of capsaicin on salt-taste transduction. Capsaicin selectively suppressed the responses to NaCl of the CT nerve fibers (N-fibers) that are sodium-specific (insensitive or poorly sensitive to potassium). Among the more broadly responsive, cation-sensitive fibers (E-fibers) there are two subtypes, both of which responded to capsaicin but in different ways ('enhanced' type and 'suppressed… 

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