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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 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

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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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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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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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Tactile and Chemical Senses01:27

Tactile and Chemical Senses

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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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Related Experiment Video

Updated: Feb 25, 2026

New Methods to Study Gustatory Coding
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Rewiring the taste system.

Hojoon Lee1,2, Lindsey J Macpherson1,2, Camilo A Parada1,2

  • 1Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, New York 10032, USA.

Nature
|August 10, 2017
PubMed
Summary
This summary is machine-generated.

Taste receptor cells constantly regenerate, yet maintain specific connections to neurons. This study reveals guidance molecules like SEMA3A and SEMA7A ensure accurate taste wiring, preserving signal integrity.

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Area of Science:

  • Neuroscience
  • Sensory Biology
  • Molecular Biology

Background:

  • Mammalian taste buds contain 50-100 taste receptor cells (TRCs) representing five basic tastes.
  • Mature TRCs have short lifespans (5-20 days) and are replenished by stem cells.
  • Maintaining precise connections between TRCs and neurons is crucial for taste signal fidelity.

Purpose of the Study:

  • To investigate the mechanisms ensuring accurate wiring of taste receptor cells to their corresponding neurons.
  • To understand how signal transmission integrity is maintained despite rapid cell turnover.

Main Methods:

  • Examined instructive signals provided by bitter and sweet TRCs to target neurons.
  • Utilized guidance molecules SEMA3A and SEMA7A.
  • Engineered mice with targeted expression of guidance molecules in specific TRC classes.

Main Results:

  • Bitter and sweet TRCs use distinct guidance molecules (SEMA3A and SEMA7A) to instruct target neurons.
  • Targeted expression of SEMA3A or SEMA7A resulted in miswired sweet and bitter cells.
  • Engineered mice exhibited altered neuronal responses to sweet, bitter, and sour stimuli.

Conclusions:

  • Uncovered the peripheral wiring logic of the mammalian taste system.
  • Demonstrated how guidance molecules ensure labelled-line sensory circuit integrity.
  • Highlighted the role of molecular cues in maintaining sensory pathway fidelity during cell turnover.