研究进展盐度感知和盐替代品的研究进展

Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.

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...

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.

When cells are placed in a hypotonic (low-salt) fluid, they can swell and burst. Meanwhile, cells in a hypertonic solution—with a higher salt concentration—can shrivel and die. How do fish cells avoid these gruesome fates in hypotonic freshwater or hypertonic seawater environments?

Subliminal perception refers to the processing of sensory information that occurs below the level of conscious awareness. Researchers study subliminal perception by presenting a stimulus, such as a word or image, very quickly, typically around 50 milliseconds. This rapid presentation is often followed by another stimulus, such as a pattern of dots or lines, which blocks further mental processing of the initial stimulus. As a result, if participants cannot identify the initial stimulus better...

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,...