Figure 5.

Unlike WT animals, P2X-dblKO mice show little tastant-specific activation in the gustatory nTS. Bar graphs showing the number of tastant-specific Fos-LI (tastant − average water raw counts) at each level of the nTS in WT and P2X-dblKO animals. A–C, Although water (A) produced significantly more Fos-LI in the nTS of P2X-dblKO mice than in WT mice, both MSG and NaCl stimulation produced significantly less NaCl-specific (B) and MSG-specific (C) Fos-LI. This is attributable largely to a significant increase in water-induced label and concomitant decrease in tastant-specific Fos-LI at r4, i1, i2, i3, i4, and i5. *, KO significantly different from WT, p < 0.05.