>We examined changes of intracellular free calcium concentration [Ca2+]i elicited by taste stimuli of sucrose, denatonium and NaCl in the taste buds of seven human fungiform papillae. In one taste bud we observed an increase in [Ca2+]i induced by only NaCl. In another bud an increase of [Ca2+]i in response to both NaCl and sucrose was found. The Ca2+ responses to NaCl and sucrose occurred in differential areas within the one taste bud. In the other five fungiform papillae [Ca2+]i was not changed by the taste stimuli. These results suggest that an increase of [Ca2+]i participates in taste transduction mechanisms for sucrose and NaCl, and that taste cells in one taste bud may respond to differential stimuli.
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机译：>我们研究了七个人真菌状乳头的味蕾中蔗糖，地那铵和NaCl味觉刺激引起的细胞内游离钙浓度[Ca 2 + ] i 的变化。 。在一个味蕾中，我们观察到仅NaCl诱导的[Ca 2 + ] i 的增加。在另一个芽中，发现响应NaCl和蔗糖的[Ca 2 + ] i 的增加。 Ca 2 + 对NaCl和蔗糖的反应发生在一个味蕾内的不同区域。在其他五个真菌样乳头中，[Ca 2 + ] i 不会因味觉刺激而改变。这些结果表明，[Ca 2 + ] i 的增加参与了蔗糖和NaCl的味觉转导机制，并且一个味蕾中的味觉细胞可能对不同的刺激作出反应。 。
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