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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 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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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

Gustation

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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).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
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Ingratiation refers to deliberate behaviors aimed at increasing one’s attractiveness or likability to a target person, often for strategic interpersonal or social gain. This set of impression management tactics is especially prevalent in hierarchical contexts, where influencing someone with greater power or authority can yield significant benefits. Several distinct ingratiation strategies have been identified, each leveraging psychological cues to foster favor and affiliation.Opinion...
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Taste Exam: A Brief and Validated Test
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Un amor por el gusto

Rebecca D Tarvin1

  • 1Department of Integrative Biology and Museum of Vertebrate Zoology, University of California, Berkeley, Berkeley, CA 94720.

Cell
|October 30, 2020
PubMed
Resumen
Este resumen es generado por máquina.

Los científicos exploraron la base molecular del sistema sensorial del tacto y el gusto del pulpo. Esta investigación arroja luz sobre cómo los pulpos perciben su entorno a través de sus chupones, avanzando nuestra comprensión de la biología de los cefalópodos.

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Área de la Ciencia:

  • Biología marina
  • La neurociencia
  • La genómica

Sus antecedentes:

  • La biología moderna permite aplicar técnicas de sistemas modelo a diversos organismos con genomas secuenciados.
  • Los cefalópodos, como los pulpos, poseen sistemas sensoriales complejos cruciales para su nicho ecológico.

Objetivo del estudio:

  • Para caracterizar los fundamentos moleculares del sistema sensorial del tacto y el sabor en los chupadores de pulpo.
  • Para investigar la neurobiología y los mecanismos quimiosensoriales en los cefalópodos.

Principales métodos:

  • Análisis genómico de especies de pulpos.
  • Caracterización molecular de los receptores sensoriales.
  • Ensayos funcionales para determinar las propiedades del sistema sensorial.

Principales resultados:

  • Identificación de genes y proteínas clave involucradas en el sistema de tacto y sabor del pulpo.
  • Elucidación de las vías moleculares que median la quimiosensibilidad en los chupones.
  • Conocimiento de la evolución de los sistemas sensoriales en los invertebrados.

Conclusiones:

  • El estudio proporciona una comprensión fundamental del sistema sensorial del pulpo en un nivel molecular.
  • Este trabajo abre nuevas vías para la investigación de la biología sensorial y la evolución de los cefalópodos.