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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

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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,...
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The Physiology of Taste01:24

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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...
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Gustation01:43

Gustation

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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.
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Thermosensation01:43

Thermosensation

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Peripheral thermosensation is the perception of external temperature. A change in temperature (on the surface of the skin and other tissues) is detected by a family of temperature-sensitive ion channels called Transient Receptor Potential, or TRP, receptors. These receptors are located on free nerve endings. Those detecting cold temperatures are closer to the surface of the skin than the nerve endings detecting warmth. These thermoTRP channels, while temperature selective, have relatively...
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Tactile and Chemical Senses01:27

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Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
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G-Protein Gated Ion Channels01:21

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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.
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Related Experiment Video

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Taste Exam: A Brief and Validated Test
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TRPs in taste and chemesthesis.

Stephen D Roper1

  • 1Department of Physiology and Biophysics, Miller School of Medicine, University of Miami, 1600 NW 10th Ave., Miami, FL, 33136, USA, sroper@med.miami.edu.

Handbook of Experimental Pharmacology
|June 26, 2014
PubMed
Summary

Transient Receptor Potential (TRP) channels in the oronasal cavity mediate taste and chemesthesis. TRPM5 is key in taste transduction, while TRPV1 and TRPA1 detect irritants, influencing food perception.

Area of Science:

  • Neuroscience
  • Sensory Physiology
  • Molecular Biology

Background:

  • Transient Receptor Potential (TRP) channels are crucial for sensory perception in the oronasal cavity.
  • These channels are involved in detecting taste, temperature, and chemical irritants (chemesthesis).

Purpose of the Study:

  • To elucidate the roles of specific TRP channels in taste perception and chemesthesis.
  • To understand how TRP channels contribute to the sensation of pungency, coolness, and irritation.

Main Methods:

  • Expression analysis of TRP channels in taste buds, nerve fibers, and keratinocytes.
  • Functional characterization of TRP channel involvement in chemical and thermal stimuli transduction.

Main Results:

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  • TRPM5 channels are essential for taste transduction, converting calcium signals to depolarization.
  • TRPV1 and TRPA1 channels detect a wide range of irritants and are co-expressed in sensory fibers and keratinocytes.
  • PKD2L1 is found in sour taste cells but its role as a sour transducer is uncertain.

    • Conclusions:

    • TRP channels play diverse roles in oronasal chemosensation, from taste to irritation.
    • The activity of TRP channels is modulated by factors like temperature, acidity, and carbonation, influencing food and beverage perception.