,Shank3

Chi-Hong Wu1, Gina G Turrigiano1

  • 1Department of Biology, Brandeis University, Waltham, MA 02453, USA.

まとめ

マウスにおけるShank3遺伝子の削除は,味覚学習の柔軟性を損なう. この遺伝的要因は 脳の感覚処理を妨害し 動物が味覚に基づく行動に適応し 自閉症スペクトル障害の特徴に 潜在的に貢献します

関連する概念動画

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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...
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Conditioned Taste Aversion01:14

Conditioned Taste Aversion

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A notable characteristic of conditioned taste aversion is that it often requires only a single...
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Taste Buds and Receptors01:20

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,...
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