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  • Physiology of Gustation

    Diunggah oleh

    Aileen Loo
    7 tayangan9 halaman
    1. Taste receptor cells detect chemicals in food and drink via sensory transduction, which leads to the opening of ion channels and the release of neurotransmitters. 2. Signals are then sent via cranial nerves to the brainstem and thalamus, and ultimately to the gustatory cortex, where different tastes such as sweet, salty, sour, bitter and umami are identified. 3. Both taste and smell receptors contribute to the overall sensation of flavor, as smell receptors detect vapors in the nasal passages.

    Deskripsi Asli:

    How taste works in our mouth.

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    1. Taste receptor cells detect chemicals in food and drink via sensory transduction, which leads to the opening of ion channels and the release of neurotransmitters. 2. Signals are then sent via cranial nerves to the brainstem and thalamus, and ultimately to the gustatory cortex, where different tastes such as sweet, salty, sour, bitter and umami are identified. 3. Both taste and smell receptors contribute to the overall sensation of flavor, as smell receptors detect vapors in the nasal passages.

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    © All Rights Reserved
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    7 tayangan9 halaman

    Physiology of Gustation

    Diunggah oleh

    Aileen Loo
    1. Taste receptor cells detect chemicals in food and drink via sensory transduction, which leads to the opening of ion channels and the release of neurotransmitters. 2. Signals are then sent via cranial nerves to the brainstem and thalamus, and ultimately to the gustatory cortex, where different tastes such as sweet, salty, sour, bitter and umami are identified. 3. Both taste and smell receptors contribute to the overall sensation of flavor, as smell receptors detect vapors in the nasal passages.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai PPTX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 9

    Physiology of

    Gustation
    PBL 1.6 Taste Buddy

    How does it work?


    Via sensory transduction.
    1. Chemicals bind to taste receptor cells.
    2. Excitation of voltage-gated Na +, K+, and
    Ca2+channels (DEPOLARIZATION) can
    generate action potentials
    3. These currents open the voltage-gated
    Ca2+channels near the base of the taste cells
    4. Neurotransmitters are released
    5. Produces action potentials in afferent
    nerve fibres signals sent to brain

    1. Mediated by Na+ions which diffuse


    through a Na+channel located in the
    microvilli.
    2. The influx of these ions of salt evokes a
    depolarization in the apical membrane

    Saltine
    ss

    1. The hydrogen proton of acids and sour foods influx


    through Na+channels, or through a proton transport
    membrane protein.
    2. Some acids block the efflux of K+.
    3.
    The influx of protons or a reduction in
    K+conductance will initiate receptor potentials in
    response to the quality of sour tastes.

    Sourne
    ss

    Sweetness

    Bitterness
    1) Blockage of the efflux of K+by
    bitter substances causes
    DEPOLARIZATION

    Thus releasing Ca2+, an


    action potential will be
    fired.

    Umami
    Interacts with a ligand-gated
    inotropic glutamate receptor coupled
    to gustducin and Ca2+channel
    membrane proteins.

    1. Cranial nerves
    innervated
    2. Cranial nerves
    terminate on 2ndorder
    sensory neurons in
    the nucleus of the
    solitary tract
    3. Fibers of the
    2ndorder neurons
    travel through the
    ipsilateral central
    tegmental tract to the
    3rdorder sensory
    neurons in the VPM of
    the thalamus
    4. VPM projects to the
    ipsilateralgustatory
    cortex or insular
    cortex

    Gustatory
    Tract

    Smell and Taste


    Taste: A compound sensation produced by
    taste and smell receptors
    Taste receptors: Specialized cells that
    detect chemicals present in the mouth itself
    Smell receptors: Modified sensory neurons
    in nasal passages that detect vapors from
    distant sources x3400 more sensitive
    ** Hot foods have more taste than cold foods,
    because they vaporize more

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