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Gustation

Gustation

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.

Thermosensation

Thermosensation

Peripheral thermosensation is the perception of external temperature. A change in temperature (on the surface of the skin and other tissues) is detected by a family of temperature-sensitive ion channels called Transient Receptor Potential, or TRP, receptors. These receptors are located on free nerve endings. Those detecting cold temperatures are closer to the surface of the skin than the nerve endings detecting warmth. These thermoTRP channels, while temperature selective, have relatively...

G-Protein Gated Ion Channels

G-Protein Gated Ion Channels

GPCRs are primarily responsible for our sense of smell, taste, and vision. The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory...

Taste Buds and Receptors

Taste Buds and Receptors

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,...

The Physiology of Taste

The Physiology of Taste

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...

Tactile and Chemical Senses

Tactile and Chemical Senses

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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Updated: Apr 14, 2026

Taste Preference Assay for Adult Drosophila

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Las T2R funcionan como receptores del sabor amargo.

J Chandrashekar¹, K L Mueller, M A Hoon

¹Howard Hughes Medical Institute and Department of Biology, University of California, San Diego, La Jolla 92093, USA.

|April 13, 2000

Resumen

Se identificaron y caracterizaron funcionalmente los receptores de sabor amargo de los mamíferos (T2R). Se demostró que los T2R específicos detectan compuestos amargos como la cicloheximida, lo que explica cómo los animales evitan las sustancias venenosas.

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Área de la Ciencia:

Biología Molecular Biología Molecular
La neurociencia sensorial es una neurología sensorial.
Genética La genética.

Sus antecedentes:

La percepción del sabor amargo es un mecanismo de defensa crucial contra la ingestión de toxinas.
Los receptores gustativos de los mamíferos, específicamente los T2R, están implicados en la detección de compuestos amargos.

Objetivo del estudio:

Caracterizar funcionalmente los receptores gustativos específicos de los mamíferos (T2R).
Para demostrar que las T2R funcionan como receptores del sabor amargo.

Principales métodos:

Sistema de expresión heterólogo utilizado para probar la función del receptor.
Análisis de cepas de ratón con detección alterada de cicloheximida.
Expresión de T2R de ratón (mT2R-5) en células de insectos para estudiar la activación de la proteína G.

Principales resultados:

Las T2R específicas (mT2R-5, hT2R-4, mT2R-8) respondieron a sabores amargos (cicloheximida, denatonio, 6-n-propil-2-tiouracilo).
Las variaciones genéticas en mT2R-5 se correlacionaron con la detección alterada de cicloheximida en ratones.
La activación de mT2R-5 condujo a una activación específica dependiente del sabor de gustducina.

Conclusiones:

Las T2Rs específicas funcionan como receptores de sabor amargo, mediando la detección de compuestos tóxicos.
El diverso repertorio de T2Rs expresado en las células gustativas explica la percepción de varias sustancias amargas.