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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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In the intricate landscape of the gastric lumen, excessive acid secretion disrupts the natural defense mechanisms, weakening the mucus-bicarbonate barrier. This vulnerability allows pepsin to infiltrate epithelial cells, digesting mucosal proteins and triggering erosion, leading to ulcer formation.
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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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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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Mucosal Barrier of the Stomach01:25

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The gastric glands contain parietal cells that secrete hydrochloric acid (HCl) for digestion. The cells secrete HCl because it is highly corrosive and essential for breaking down food. To achieve this, they secrete hydrogen and chloride ions into the lumen of the gastric glands, which combine to form HCl.
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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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Related Experiment Video

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Taste Exam: A Brief and Validated Test
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Comparison of gustatory function between mucosal and squamous disease: a randomised controlled study.

A Anant1, P Lal1, P Pradhan2

  • 1Department of ENT and Head Neck Surgery, Vardhaman Mahavir Medical College and Safdarjung Hospital, New Delhi.

The Journal of Laryngology and Otology
|August 18, 2020
PubMed
Summary

Patients with chronic mucosal diseases showed better taste function recovery after surgery compared to those with squamous diseases. Age and disease duration did not impact taste scores in either group.

Keywords:
Otitis MediaTaste

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Area of Science:

  • Otolaryngology
  • Surgical Oncology
  • Gustatory Neuroscience

Background:

  • Chronic mucosal and squamous diseases can affect patient quality of life.
  • Surgical interventions for these conditions may impact sensory functions, including taste.

Purpose of the Study:

  • To compare gustatory function in patients with chronic mucosal versus squamous diseases.
  • To evaluate pre-operative and post-operative taste perception changes.

Main Methods:

  • Assessed gustatory function in 33 patients with mucosal diseases and 34 with squamous diseases.
  • Compared taste scores between groups in pre-operative and post-operative periods.

Main Results:

  • Mucosal disease group demonstrated significantly better gustatory scores (p < 0.05).
  • No significant correlation was found between age or disease duration and taste scores.

Conclusions:

  • Chronic mucosal disease patients experienced superior improvement in gustatory function post-surgery.
  • Age and disease duration were not significant factors influencing taste outcomes.