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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Regulation of Food Intake01:30

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
G-Protein Gated Ion Channels01:21

G-Protein Gated Ion Channels

GPCRs are primarily responsible for our sense of smell, taste, and vision.  The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory organs,...
Transducer Mechanism: Enzyme-Linked Receptors01:27

Transducer Mechanism: Enzyme-Linked Receptors

Enzyme-linked receptors are cell-surface receptors acting as an enzyme or associating with an enzyme intracellularly. They make excellent drug targets. Drugs can bind to the extracellular ligand-binding domain or directly affect their enzymatic domain and alter their activity.
Major types that are helpful drug targets include:

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Related Experiment Video

Updated: May 14, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Peptide regulators of peripheral taste function.

Cedrick D Dotson1, Maartje C P Geraedts, Steven D Munger

  • 1Department of Neuroscience, University of Florida College of Medicine, McKnight Brain Institute, Gainesville, FL 32611, USA.

Seminars in Cell & Developmental Biology
|January 26, 2013
PubMed
Summary
This summary is machine-generated.

Taste buds contain diverse cells expressing bioactive peptides that signal taste information and influence appetite, satiety, and metabolism. This highlights a connection between taste perception and the regulation of feeding behaviors.

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Last Updated: May 14, 2026

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07:10

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Published on: August 17, 2018

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

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Published on: February 11, 2021

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Area of Science:

  • Neuroscience
  • Endocrinology
  • Sensory Biology

Background:

  • Taste buds, the sensory organs of taste, comprise diverse cells.
  • These cells exhibit molecular heterogeneity in stimulus reception and signal transduction.
  • Bioactive peptides are expressed within taste buds, suggesting roles in taste signaling.

Purpose of the Study:

  • To review the expression of bioactive peptides in taste buds.
  • To examine the functional impact of these peptides on taste perception.
  • To explore the link between gustatory system peptides and feeding regulation.

Main Methods:

  • Literature review of studies on bioactive peptide expression in taste buds.
  • Analysis of research on the functional roles of these peptides in taste.
  • Investigation of peptide effects on appetite, satiety, and metabolism.

Main Results:

  • Taste cells display molecular diversity, including the expression of various bioactive peptides.
  • These peptides are involved in inter- and intra-taste bud signaling.
  • Many taste bud peptides influence systemic functions like appetite and metabolism.

Conclusions:

  • Bioactive peptides in taste buds play crucial roles in taste information processing.
  • These peptides connect the gustatory system with neural and endocrine feeding regulation.
  • Taste perception is linked to broader metabolic and homeostatic control mechanisms.