Jove
Visualize
Contáctanos
JoVE
x logofacebook logolinkedin logoyoutube logo
ACERCA DE JoVE
Visión GeneralLiderazgoBlogCentro de Ayuda JoVE
AUTORES
Proceso de PublicaciónConsejo EditorialAlcance y PolíticasRevisión por ParesPreguntas FrecuentesEnviar
BIBLIOTECARIOS
TestimoniosSuscripcionesAccesoRecursosConsejo Asesor de BibliotecasPreguntas Frecuentes
INVESTIGACIÓN
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchivo
EDUCACIÓN
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualCentro de Recursos para ProfesoresSitio de Profesores
Términos y Condiciones de Uso
Política de Privacidad
Políticas

Videos de Conceptos Relacionados

Gustation01:43

Gustation

53.8K
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.
53.8K
Thermosensation01:43

Thermosensation

35.6K
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...
35.6K
G-Protein Gated Ion Channels01:21

G-Protein Gated Ion Channels

7.4K
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...
7.4K
Taste Buds and Receptors01:20

Taste Buds and Receptors

6.1K
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,...
6.1K
The Physiology of Taste01:24

The Physiology of Taste

8.4K
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...
8.4K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

1.7K
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...
1.7K

También podría leer

Artículos Relacionados

Artículos vinculados a este trabajo por autores compartidos, revista y gráfico de citas.

Ordenar por
Same author

Correction: <i>Drosophila</i> FMRFa neuropeptide signaling modulates systemic glycogen metabolism and fitness in a sex-specific manner.

Frontiers in endocrinology·2026
Same author

<i>Drosophila</i> FMRFa neuropeptide signaling modulates systemic glycogen metabolism and fitness in a diet-dependent manner.

Frontiers in endocrinology·2026
Same author

Development of a novel simplified Q-system with integrated temporal expression control.

bioRxiv : the preprint server for biology·2026
Same author

Glucose-6-phosphatase is required for organelle reorganization, energy metabolism and motility of <i>Drosophila</i> sperm.

bioRxiv : the preprint server for biology·2025
Same author

<i>Drosophila</i> neuronal Glucose-6-Phosphatase is a modulator of neuropeptide release that regulates muscle glycogen stores via FMRFamide signaling.

Proceedings of the National Academy of Sciences of the United States of America·2024
Same author

<i>Drosophila</i> Neuronal Glucose 6 Phosphatase is a Modulator of Neuropeptide Release that Regulates Muscle Glycogen Stores via FMRFamide Signaling.

bioRxiv : the preprint server for biology·2023

Video Experimental Relacionado

Updated: Apr 15, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.3K

Solución agridulce en la transducción del sabor.

Hubert Amrein1, Steve Bray

  • 1Department of Molecular Genetics and Microbiology, Duke University Medical Center, 252 CARL Bldg/Research Drive, Durham, NC 27710, USA.

Cell
|February 13, 2003
PubMed
Resumen

Un nuevo estudio sugiere que el reconocimiento del sabor dulce, umami y amargo comparte moléculas de señalización comunes. Las células gustativas individuales están especializadas en solo una de estas tres cualidades gustativas, resolviendo un debate de larga data.

Más Videos Relacionados

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli
07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

5.7K
Author Spotlight: Advances in Chemoreception &#8211; From Insect Odor Receptors to Non-Coding RNAs
04:58

Author Spotlight: Advances in Chemoreception – From Insect Odor Receptors to Non-Coding RNAs

Published on: March 1, 2024

1.7K

Videos de Experimentos Relacionados

Last Updated: Apr 15, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.3K
In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli
07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

5.7K
Author Spotlight: Advances in Chemoreception &#8211; From Insect Odor Receptors to Non-Coding RNAs
04:58

Author Spotlight: Advances in Chemoreception – From Insect Odor Receptors to Non-Coding RNAs

Published on: March 1, 2024

1.7K

Área de la Ciencia:

  • Biología molecular La biología molecular.
  • La neurociencia es la neurociencia.
  • La ciencia sensorial es la ciencia sensorial.

Sus antecedentes:

  • Los mecanismos moleculares que subyacen a la percepción del gusto, particularmente para los sabores dulces, umami y amargos, han sido objeto de una extensa investigación y debate.
  • Estudios anteriores propusieron vías de señalización superpuestas y distintas para diferentes modalidades de sabor.

Objetivo del estudio:

  • Para investigar si el reconocimiento del sabor dulce, umami y amargo utiliza moléculas de señalización comunes.
  • Para determinar la especificidad de las células gustativas individuales en la transducción de estas cualidades gustativas.

Principales métodos:

  • Utilizó técnicas genéticas y moleculares para examinar la señalización de los receptores del gusto.
  • Realizó grabaciones electrofisiológicas para evaluar las respuestas de las células gustativas.

Principales resultados:

  • Proporcionó una fuerte evidencia de que la percepción del sabor dulce, umami y amargo involucra moléculas de señalización compartidas.
  • Se demostró que las células individuales de los receptores gustativos se dedican exclusivamente a la transducción de una sola calidad de sabor (dulce, umami o amargo).

Conclusiones:

  • Los hallazgos apoyan un modelo unificado para el reconocimiento molecular de sabores dulces, umami y amargos.
  • Esta investigación aclara la especificidad funcional de las células receptoras del gusto, avanzando en nuestra comprensión del gusto.