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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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The Tongue and Taste Buds00:49

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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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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Myasthenia Gravis: Diagnostic Tests01:15

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Myasthenia gravis is an autoimmune condition affecting neuromuscular transmission, causing generalized weakness in skeletal muscles. Initial diagnoses rely on patients' signs, symptoms, and medical history. The challenge lies in distinguishing myasthenia from other muscular dystrophies. An important diagnostic feature is the significant improvement of symptoms after administering anticholinesterase inhibitors.
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Conditioned Taste Aversion01:14

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Magnetic Resonance Imaging of Multiple Sclerosis at 7.0 Tesla
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Taste dysfunction in multiple sclerosis.

Richard L Doty1,2, Isabelle A Tourbier3,4, Dzung L Pham5

  • 1Smell and Taste Center, Perelman School of Medicine, University of Pennsylvania, 5 Ravdin Building, 3400 Spruce Street, Philadelphia, PA, 19104-4823, USA. richard.doty@uphs.upenn.edu.

Journal of Neurology
|January 27, 2016
PubMed
Summary
This summary is machine-generated.

Multiple sclerosis (MS) patients often experience taste deficits, affecting sweet, sour, bitter, and salty perceptions. These taste impairments correlate with brain lesions, particularly in frontal and parietal regions.

Keywords:
Chemosensory transductionMagnetic resonance imagingMultiple sclerosisSex differencesTasteTaste disorders

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Area of Science:

  • Neuroscience
  • Neurology
  • Sensory Science

Background:

  • Taste function studies in multiple sclerosis (MS) are infrequent.
  • Quantitative assessment of taste function and its correlation with central nervous system (CNS) lesions in MS is lacking.

Purpose of the Study:

  • To quantitatively assess taste function in MS patients.
  • To determine if taste deficits correlate with the number and volume of MS-related brain lesions.

Main Methods:

  • A 96-trial taste perception test (sweet, sour, bitter, salty) was administered to anterior and posterior tongue regions in 73 MS patients and 73 controls.
  • Quantitative MRI assessed lesion number and volume in 52 brain regions for 63 MS patients.

Main Results:

  • MS patients showed significantly lower taste identification scores for all four basic tastes (sucrose, citric acid, caffeine, NaCl) in both anterior and posterior tongue regions.
  • A substantial percentage of MS patients had taste identification scores below the 5th percentile of controls (15.07% for caffeine to 31.50% for NaCl).
  • Taste identification scores inversely correlated with lesion volumes in specific brain lobes (temporal, medial frontal, superior frontal) and lesion counts in other areas (superior frontal lobes, anterior cingulate gyrus, parietal operculum).

Conclusions:

  • A significant number of MS patients exhibit taste deficits.
  • These taste deficits are associated with MS-related brain lesions, indicating a link between central nervous system pathology and sensory perception.
  • Women generally outperformed men in taste measures across both groups.