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. 2012 Feb 23;37(6):523–532. doi: 10.1093/chemse/bjs004

Figure 5.

Figure 5

Comparison of SL nerve responses with a variety of test solutions in WT (solid bar) and P2X-dblKO (hatched bar) mice. P2X-dblKO mice show markedly reduced responses to many tastants including MSG, sucrose, urea, and denatonium, suggesting a failure of taste buds to transmit this information to the taste fibers in the SL nerve. The SL nerve of P2X-dblKO mice does, however, show substantial responses to acids as well as other activators of general epithelial innervation, that is, menthol, KCl, and caffeine, suggesting that this component of the response may be attributable to nontaste fibers of the SL nerve. Responses are normalized to DW. Values indicated are expressed as mean ± SE. Number of subjects are 4–11 for WT mice and 4–13 for KO mice. *P < 0.05; Tukey’s post hoc.