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Related Concept Videos

Taste Buds and Receptors01:20

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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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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 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 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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The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
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Sensory receptors play an integral part in comprehending our external and internal environments. They receive diverse stimuli, converting them into the nervous system's electrochemical signals. This conversion occurs as the stimulus alters the sensory neuron's cell membrane potential, instigating the generation of an action potential. This action potential is subsequently transmitted to the central nervous system (CNS), which integrates with other sensory data or higher cognitive...
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Taste Exam: A Brief and Validated Test
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Taste: A Scattered Affair.

Patricia M Di Lorenzo1

  • 1Department of Psychology, Binghamton University, Binghamton, NY 13902, USA.

Current Biology : CB
|January 26, 2021
PubMed
Summary
This summary is machine-generated.

In alert mice, taste-responsive cells in the gustatory cortex show varied tuning breadth across tastes. These cells are sparsely and widely distributed throughout the cortex.

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Area of Science:

  • Neuroscience
  • Sensory systems
  • Gustation

Background:

  • The gustatory cortex processes taste information.
  • Understanding neuronal responses to different taste qualities is crucial for deciphering sensory processing.

Purpose of the Study:

  • To investigate the characteristics of taste-responsive neurons in the gustatory cortex.
  • To determine the breadth of tuning and spatial distribution of these neurons.

Main Methods:

  • In vivo two-photon calcium imaging was performed in the gustatory cortex of alert mice.
  • Neuronal activity was monitored during taste stimulation.

Main Results:

  • Taste-responsive cells exhibited variability in their tuning breadth across different taste qualities.
  • These cells were found to be sparsely distributed across the cortical surface.
  • A broad spatial distribution of taste-responsive cells was observed.

Conclusions:

  • Neuronal representation of taste in the gustatory cortex is diverse, with cells responding to a varying range of tastes.
  • The sparse and distributed nature of these cells suggests complex coding mechanisms for gustatory information.