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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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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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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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Conditioned Taste Aversion01:14

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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).
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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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Tactile and Chemical Senses01:27

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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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New Methods to Study Gustatory Coding
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Recableando el sistema del gusto

Hojoon Lee1,2, Lindsey J Macpherson1,2, Camilo A Parada1,2

  • 1Howard Hughes Medical Institute, Department of Biochemistry and Molecular Biophysics, Columbia College of Physicians and Surgeons, Columbia University, New York, New York 10032, USA.

Nature
|August 10, 2017
PubMed
Resumen
Este resumen es generado por máquina.

Las células receptoras del gusto se regeneran constantemente, pero mantienen conexiones específicas con las neuronas. Este estudio revela que las moléculas de guía como SEMA3A y SEMA7A aseguran un cableado de sabor preciso, preservando la integridad de la señal.

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Área de la Ciencia:

  • La neurociencia
  • Biología sensorial
  • Biología molecular

Sus antecedentes:

  • Las papilas gustativas de los mamíferos contienen 50-100 células receptoras del gusto (TRC) que representan cinco sabores básicos.
  • Los TRC maduros tienen una vida útil corta (5-20 días) y se reponen con células madre.
  • El mantenimiento de conexiones precisas entre las TRC y las neuronas es crucial para la fidelidad de la señal de sabor.

Objetivo del estudio:

  • Investigar los mecanismos que aseguran el cableado preciso de las células receptoras del gusto a sus neuronas correspondientes.
  • Comprender cómo se mantiene la integridad de la transmisión de la señal a pesar de la rápida rotación de células.

Principales métodos:

  • Se examinaron las señales instructivas proporcionadas por los TRC amargos y dulces a las neuronas objetivo.
  • Se utilizan las moléculas guía SEMA3A y SEMA7A.
  • Ratones diseñados con expresión dirigida de moléculas de guía en clases específicas de TRC.

Principales resultados:

  • Las TRC amargas y dulces usan moléculas de guía distintas (SEMA3A y SEMA7A) para instruir a las neuronas objetivo.
  • La expresión dirigida de SEMA3A o SEMA7A dio lugar a células dulces y amargas mal conectadas.
  • Los ratones diseñados exhibieron respuestas neuronales alteradas a estímulos dulces, amargos y ácidos.

Conclusiones:

  • Descubrió la lógica de cableado periférico del sistema de sabor de los mamíferos.
  • Se ha demostrado cómo las moléculas de guía garantizan la integridad del circuito sensorial de la línea marcada.
  • Destacó el papel de las señales moleculares en el mantenimiento de la fidelidad de la vía sensorial durante la rotación celular.