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相关概念视频

Taste Buds and Receptors01:20

Taste Buds and Receptors

2.8K
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,...
2.8K
The Physiology of Taste01:24

The Physiology of Taste

4.3K
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...
4.3K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

230
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...
230
Gustation01:43

Gustation

48.9K
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.
48.9K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

37.4K
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.
37.4K
Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

9.6K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
9.6K

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相关实验视频

Updated: Sep 11, 2025

Taste Exam: A Brief and Validated Test
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Taste Exam: A Brief and Validated Test

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在长期COVID中品味功能障碍

Hanna Morad1, Tytti Vanhala2, Marta A Kisiel3

  • 1Clinic of Ear, Nose and Throat diseases (ENT), Uppsala University Hospital, Uppsala, Sweden.

bioRxiv : the preprint server for biology
|August 12, 2025
PubMed
概括
此摘要是机器生成的。

长期的COVID可能会导致持久的味觉丧失,影响甜味,乌玛米和苦味,原因是PLCβ2表达减少,而不是广泛的味蕾损伤. 这会影响SARS-CoV-2感染后的味道受体细胞功能.

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Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
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Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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相关实验视频

Last Updated: Sep 11, 2025

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07:10

Taste Exam: A Brief and Validated Test

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Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test
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科学领域:

  • 神经科学是一个神经科学.
  • 免疫学 免疫学 免疫学
  • 耳鼻喉科 耳鼻喉科 耳鼻喉科

背景情况:

  • 持续的味觉功能障碍是SARS-CoV-2感染 (长期COVID) 的一个已知的症状.
  • 在COVID后的味觉障碍背后的组织学,细胞和分子机制在很大程度上是未知的.

研究的目的:

  • 研究长期COVID患者持续味觉功能障碍的病理基础.
  • 为了将味觉功能与味觉受体细胞 (TRC) 中的分子标记物相关联.

主要方法:

  • 在28名报告口味障碍的受试者中评估了口味功能>12个月后SARS-CoV-2使用无水体验味道测试 (WETT).
  • 从20名参与者收集了真菌状乳头活检,用于对味蕾结构和内化进行组织学分析.
  • 使用定量PCR (qPCR) 来表达味觉受体细胞标记物的量化信使RNA (mRNA),包括PLCβ2.

主要成果:

  • 虽然大多数受试者报告主观的味道丧失,但客观测试显示,许多人在特定的味道品质上存在显著的缺陷.
  • 失去甜味,乌玛米和苦味的感觉比失去酸味或味的感觉更为常见.
  • 减少PLCβ2mRNA表达与对甜味,乌玛米和苦味的感知受损相关.
  • 组织学检查显示,味蕾结构和内化在一般情况下保持不变,没有广泛的损伤.

结论:

  • 在COVID-19之后的长期味道功能障碍不成比例地影响了PLCβ2依赖的味道模式.
  • 观察到的味觉障碍与味觉受体细胞的分子变化有关,特别是涉及PLCβ2通路.
  • 研究结果表明,COVID后的味觉丧失主要不是由于味觉外围的粗结构损伤造成的.