Laryngeal afferent activity and reflexes in the guinea pig.
We have investigated the various sensory modalities represented in the laryngeal nerves of the guinea pig. In addition, we have examined the defensive responses to mechanical stimuli and capsaicin instillation into the laryngeal lumen of the same species. Recording from both the whole superior laryngeal nerve and from single units of the same nerve revealed the presence of afferent activity related (1) to the contraction of laryngeal muscles and/or the 'tracheal tug', (2) to transmural pressure changes, either positive or negative and (3) to mechanical and chemical irritants. The irritant type receptors of this species, when challenged with water solutions, show two distinct patterns of activation: some behave as osmoreceptors, some respond to the lack of chloride ions. Challenges with capsaicin solutions activated one ending with the characteristics of a C-fiber receptor that failed to respond to a subsequent trial. This behavior is consistent with the reflex apnea, dependent on an intact laryngeal innervation, induced by capsaicin instillation that was not elicitable on repeating the challenge. Cough to mechanical probing of the supraglottic area depended on an intact SLN, whereas cough elicited from the subglottic area depended on an intact RLN. Cough to mechanical stimulation could not be desensitized by capsaicin. These findings suggest the presence of two independent afferent pathways for defensive responses.
Tsubone
H
H
Department of Physiology and Biophysics, University of Texas Medical Branch, Galveston 77550-2274.
Sant'Ambrogio
G
G
Anderson
J W
JW
Orani
G P
GP
D000344:Afferent Pathways / Q000502:physiology*; D000818:Animals; D002211:Capsaicin / Q000494:pharmacology; D004594:Electrophysiology; D006168:Guinea Pigs; D007823:Laryngeal Nerves / Q000502:physiology*; D010812:Physical Stimulation; D012018:Reflex / Q000502:physiology; D011984:Sensory Receptor Cells / Q000502:physiology*; D013268:Stimulation, Chemical; D014867:Water / Q000494:pharmacology
D014867:Water; D002211:Capsaicin