Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

1.9K
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,...
1.9K
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

8.9K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
8.9K
The Physiology of Taste01:24

The Physiology of Taste

3.8K
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...
3.8K
Gustation01:43

Gustation

47.6K
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.
47.6K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

118
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).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
118
Cognitive Development During Adulthood01:30

Cognitive Development During Adulthood

65
Cognitive development continues throughout adulthood, undergoing significant shifts across early, middle, and late stages. Individual transition occurs from adolescent idealism to pragmatic and adaptable thinking in early adulthood. During this period, individuals learn to integrate personal beliefs with the recognition that other perspectives are equally valid. Exposure to the complexities of modern society, diverse experiences, and higher education contribute to this adaptive thought process,...
65

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Cave adaptation drives coordinated transcriptional remodeling across diverse cell types in the brain of a teleost fish.

bioRxiv : the preprint server for biology·2026
Same author

Behavior evolves as a correlated response to selection on cuticle color in Drosophila melanogaster and D. simulans.

Evolution; international journal of organic evolution·2026
Same author

A comparative brain atlas in the Mexican cavefish identifies widespread changes in cellular composition and gene expression.

bioRxiv : the preprint server for biology·2026
Same author

Evolution of a central dopamine circuit underlies adaptation of a light-evoked sensorimotor response in the blind cavefish.

Science advances·2026
Same author

Analysis of multi-trait evolution across independently evolved cavefish populations reveals shared and independent evolution of suites of traits.

Proceedings. Biological sciences·2026
Same author

Enhanced multisensory integration in the olfactory bulb of the Mexican cavefish.

bioRxiv : the preprint server for biology·2026

Related Experiment Video

Updated: Jun 11, 2025

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

4.5K

Aging is associated with a modality-specific decline in taste.

Elizabeth B Brown1,2, Evan Lloyd1,2, Rose Riley1

  • 1Department of Biological Sciences, Florida State University, Tallahassee, FL 32306, USA.

Iscience
|October 9, 2024
PubMed
Summary
This summary is machine-generated.

Aging impairs taste in fruit flies, affecting sugar but not fatty acid detection. This taste deficit is mimicked by amyloid beta expression, suggesting distinct aging and Alzheimer

Keywords:
Biological sciencesNeuroscienceSensory neuroscience

More Related Videos

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

Published on: April 5, 2021

4.3K
Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments
06:31

Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments

Published on: February 21, 2020

8.2K

Related Experiment Videos

Last Updated: Jun 11, 2025

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

4.5K
Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

Published on: April 5, 2021

4.3K
Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments
06:31

Assessment of Midline Lingual Point-Pressure Somatosensation Using Von Frey Hair Monofilaments

Published on: February 21, 2020

8.2K

Area of Science:

  • Neuroscience
  • Aging Research
  • Chemosensation

Background:

  • Chemosensory processing declines with age and in neurodegenerative diseases like Alzheimer's disease (AD).
  • The fruit fly, Drosophila melanogaster, serves as a model organism for studying aging and neurodegeneration, but its taste function during these processes is understudied.

Purpose of the Study:

  • To investigate the impact of aging and neurodegeneration on taste function in Drosophila.
  • To explore the specific mechanisms underlying age-related and AD-related taste deficits.

Main Methods:

  • Behavioral assays to assess responses to sugars and fatty acids in aged and genetically modified flies.
  • Functional imaging of gustatory axon terminals.
  • Analysis of gene expression in taste neurons.

Main Results:

  • Aging reduced responses to sugars but not medium-chain fatty acids.
  • Expression of human amyloid beta (Aβ) mimicked aging-related taste deficits.
  • Functional imaging showed reduced sugar responses in axon terminals, with Aβ impacting axonal innervation.
  • 66 age-related gene expression changes were identified in sugar-sensing neurons.

Conclusions:

  • Taste deficits in aged and AD model flies involve distinct mechanisms.
  • Aging primarily affects sugar perception, while amyloid beta impacts neuronal structure and function.
  • Drosophila is a valuable model for dissecting age- and disease-related chemosensory impairments.