Summary
Taste was considered as an isolated cephalic regulatory moment in parotid salivary secretion. A different salivary response was obtained due to specific taste qualities. “Sweet” taste showed to exert aβ-adrenergic-like stimulatory effect on parotid secretion contrary to “sour” which showed a parasympathicometic effect. A correlation between the intensity of taste sensation and the parotid secretion could not be found; therefore, the tastemediated parotid secretory response primarily seems to be of the gustatory subcortical reflex type. The central nervous mediated parotid secretory response via vagus appears to be of minor importance.
Zusammenfassung
Der Geschmack wurde als isoliertes kephales Regulationselement in der Physiologie der Speichelsekretion betrachtet. Dabei zeigte sich eine selektive Beeinflussung der Sekretion unter verschiedenen Geschmacksrichtungen. Unter Stimulation mit den Geschmacksqualitäten sauer und süß ließ sich eine Sonderstellung des süßen Geschmacksstoffes erkennen, der einenβ-adrenerg ähnlichen Effekt aufweist, während saure Geschmacksstoffe ihre Wirkung über vagale Mechanismen zu entfalten scheinen. Eine Beeinflussung der Parotissekretion durch das subjektive Geschmacksempfinden des Individuums war nicht erkennbar, so daß in erster Linie eine chemosensorische Vermittlung der Geschmacksempfindung über den gustatorisch-salivatorischen Reflexweg angenommen werden muß und erst in zweiter Linie eine Beeinflussung der Sekretion über die ZNS-vagale Achse hinzukommt.
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Mit Unterstützung des Sonderforschungsbereiches SFB 87
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Kemmer, T., Malfertheiner, P. Der differenzierte Einfluß der Geschmacksqualitäten „süß“ und „sauer“ auf die Parotissekretion. Res. Exp. Med. 183, 35–46 (1983). https://doi.org/10.1007/BF01851761
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DOI: https://doi.org/10.1007/BF01851761