Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Tension01:10

Tension

11.2K
Tension is a force along the length of a medium, in particular, a force carried by a flexible medium, such as a rope or cable. The word "tension" comes from Latin, meaning "to stretch". Not coincidentally, the flexible cords that carry muscle forces to other parts of the body are called tendons. Any flexible connector, such as a string, rope, chain, wire, or cable, can exert pull only parallel to its length; so, a force carried by a flexible connector is a tension with a...
11.2K
Tension01:10

Tension

2.8K
2.8K
The Physiology of Taste01:24

The Physiology of Taste

6.7K
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...
6.7K
Indirect-Acting Cholinergic Agonists: Chemistry and Structure-Activity Relationship01:29

Indirect-Acting Cholinergic Agonists: Chemistry and Structure-Activity Relationship

1.1K
Indirect-acting cholinergic agonists are agents that interact with the acetylcholinesterase enzyme in the synaptic cleft, preventing the breakdown of acetylcholine into choline and acetate. Consequently, the concentration of acetylcholine in the synaptic cleft increases. These agonists can be classified into reversible and irreversible inhibitors based on their duration of action.
Reversible inhibitors display short to medium durations of action. Short-acting agents include simple alcohols with...
1.1K
Spasmolytic Agents: Chemical Classification01:29

Spasmolytic Agents: Chemical Classification

1.5K
Spasmolytic agents are drugs used to alleviate muscle spasms and spasticity. They can be categorized into different chemical groups based on their mechanisms of action. Centrally acting spasmolytics primarily affect the spinal cord, while others directly target skeletal muscle cells.
A major class of centrally acting spasmolytics is the α2-agonist, such as tizanidine. These drugs bind to α2-adrenoceptors, inhibiting the release of the excitatory neurotransmitter glutamate. They also...
1.5K
Acid Strength and Molecular Structure03:05

Acid Strength and Molecular Structure

26.0K
Binary Acids and Bases
In the absence of any leveling effect, the acid strength of binary compounds of hydrogen with nonmetals (A) increases as the H-A bond strength decreases down a group in the periodic table. For group 17, the order of increasing acidity is HF < HCl < HBr < HI. Likewise, for group 16, the order of increasing acid strength is H2O < H2S < H2Se < H2Te. Across a row in the periodic table, the acid strength of binary hydrogen compounds increases with...
26.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Decoding Smell from Receptor Structure.

Research square·2026
Same author

Tppp3 determines basal body positioning and identity of respiratory cilia via microtubule assembly and sphingolipid homeostasis.

Proceedings of the National Academy of Sciences of the United States of America·2025
Same author

Evolutionary diversity and function of odorant receptors in birds.

bioRxiv : the preprint server for biology·2025
Same author

Identifying Key Regulators in Odorant Receptor Trafficking.

The Journal of neuroscience : the official journal of the Society for Neuroscience·2025
Same author

Distinct odorant receptor response patterns to aliphatic odorants in freely behaving mice.

Chemical senses·2025
Same author

Olfactory training in specific anosmia to androstenone and its association with genetic variations of OR7D4.

IBRO neuroscience reports·2025

Related Experiment Video

Updated: Apr 29, 2026

Measurement of Aggregate Cohesion by Tissue Surface Tensiometry
12:49

Measurement of Aggregate Cohesion by Tissue Surface Tensiometry

Published on: April 8, 2011

12.4K

Astringency: a more stringent definition.

Yue Jiang1, Naihua N Gong2, Hiroaki Matsunami3

  • 1Department of Molecular Genetics and Microbiology, Duke University Medical Center, Research Drive, Durham, NC 27710, USA, University Program in Genetics and Genomics, Duke University, Durham, NC 27710, USA and yj31@duke.edu.

Chemical Senses
|May 27, 2014
PubMed
Summary
This summary is machine-generated.

Astringency, a common taste sensation, is now understood to be a trigeminal nerve sensation. This sensation involves a specific G protein-coupled pathway in mouse trigeminal ganglion cells.

Keywords:
G proteinastringencytastetrigeminal sensation

More Related Videos

In vitro Functional Characterization of Mouse Colorectal Afferent Endings
14:09

In vitro Functional Characterization of Mouse Colorectal Afferent Endings

Published on: January 21, 2015

9.4K
Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

15.8K

Related Experiment Videos

Last Updated: Apr 29, 2026

Measurement of Aggregate Cohesion by Tissue Surface Tensiometry
12:49

Measurement of Aggregate Cohesion by Tissue Surface Tensiometry

Published on: April 8, 2011

12.4K
In vitro Functional Characterization of Mouse Colorectal Afferent Endings
14:09

In vitro Functional Characterization of Mouse Colorectal Afferent Endings

Published on: January 21, 2015

9.4K
Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

15.8K

Area of Science:

  • Neuroscience
  • Sensory Science
  • Physiology

Background:

  • Astringency is a common sensory experience, yet its underlying mechanisms remain unclear.
  • Understanding astringency is crucial for food science and sensory perception research.

Purpose of the Study:

  • To elucidate the sensory pathways involved in astringency perception.
  • To identify the molecular mechanisms triggering astringency.

Main Methods:

  • Human psychophysical testing to characterize astringency perception.
  • Investigating G protein-coupled pathways in mouse trigeminal ganglion cells.

Main Results:

  • Astringency is demonstrated to be a trigeminal sensation in humans.
  • Astringents activate a G protein-coupled pathway within trigeminal ganglion cells in mice.

Conclusions:

  • Astringency perception involves the trigeminal nerve system.
  • G protein-coupled pathways are implicated in the cellular response to astringents.