Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

The Physiology of Taste01:24

The Physiology of Taste

7.7K
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...
7.7K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

41.0K
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.
41.0K
Taste Buds and Receptors01:20

Taste Buds and Receptors

5.2K
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,...
5.2K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

596
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...
596
Gustation01:43

Gustation

52.3K
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.
52.3K
Biodiversity and Human Values01:24

Biodiversity and Human Values

17.1K
Human civilization relies on biodiversity in many ways. Sudden changes in species biodiversity result in environmental changes that can modify weather patterns and therefore human civilizations.
17.1K

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Job Strain Profiles in Pharmacy Workforce: Evidence from the Job Demand, Control, and Support Model in Ghana.

Safety and health at work·2026
Same author

Zoonotic disease knowledge, attitudes, and livestock biosecurity practices among community members in Ada East District, Ghana: a concurrent mixed-methods study.

One health outlook·2026
Same author

Early and late mortality among patients with T1-T3 head and neck squamous cell carcinoma: a machine learning analysis using a SEER population-based cohort study.

Scientific reports·2026
Same author

Clinical factors associated with severely reduced health status in patients with COPD and comorbid depression/anxiety: The Swedish PRAXIS study.

NPJ primary care respiratory medicine·2026
Same author

Patient-reported outcomes in oropharyngeal cancer: comparing two cohorts with different treatment protocols.

Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer·2026
Same author

Long COVID and risk of incident cardiovascular disease: a prospective cohort study using the Multimorbidity Integrated Registry Across Care Levels in Stockholm (MIRACLE-S) cohort.

EClinicalMedicine·2026
Same journal

A method for assessing approach and avoidance behavior across multiple olfactory stimuli in mice including multivariate hypothesis comparisons.

Chemical senses·2026
Same journal

From Receptors to Behavior: Molecular and Functional Logic of Sensory Coding in the Mouse Accessory Olfactory System.

Chemical senses·2026
Same journal

Vomeronasal sensory input and its social behavioral output.

Chemical senses·2026
Same journal

Reference data for Bayesian adaptive QUEST-based taste recognition thresholds from pooled individual participant data.

Chemical senses·2026
Same journal

Expression of Calca gene-derived peptides in the murine taste system.

Chemical senses·2026
Same journal

The trigeminal function questionnaire (TriFunQ): a tool for clinical and research use.

Chemical senses·2026
查看所有相关文章

相关实验视频

Updated: Jan 31, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.1K

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.

Chemical senses
|January 29, 2026
PubMed
概括
此摘要是机器生成的。

长期的COVID可能会导致持续的味觉功能障碍,但很少发生. 这种功能障碍通常会影响甜味,乌玛米和苦味,原因是特定的味觉受体细胞的变化,而不是广泛的味蕾损伤.

关键词:
苦的苦是一种痛苦.现在的情况是Covid Covid.在Plcb2中使用Plcb2.甜蜜的甜蜜的甜蜜的甜蜜的甜蜜味蕾是一种味觉.乌玛米 (Umami) 是一个美丽的城市.

更多相关视频

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

Published on: April 5, 2021

5.1K
Technique to Collect Fungiform Taste Papillae from Human Tongue
09:39

Technique to Collect Fungiform Taste Papillae from Human Tongue

Published on: September 18, 2010

30.1K

相关实验视频

Last Updated: Jan 31, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.1K
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

Published on: April 5, 2021

5.1K
Technique to Collect Fungiform Taste Papillae from Human Tongue
09:39

Technique to Collect Fungiform Taste Papillae from Human Tongue

Published on: September 18, 2010

30.1K

科学领域:

  • 神经科学是一个神经科学.
  • 耳鼻喉科 耳鼻喉科 耳鼻喉科
  • 传染性疾病 传染性疾病

背景情况:

  • 持续的味觉功能障碍是SARS-CoV-2感染 (长期COVID) 后的一个常见投诉.
  • 这种味觉功能障碍的潜在病理机制在很大程度上是未知的.
  • 了解这些机制对于开发向治疗至关重要.

研究的目的:

  • 调查长期味觉功能障碍的病理相关性,在有COVID-19病史的人群中.
  • 客观地评估味觉缺陷并分析味蕾结构和基因表达.
  • 要确定味觉功能障碍是否与特定的味觉品质或味觉受体细胞功能有关.

主要方法:

  • 招募了28名非住院的长期COVID患者,经历了>12个月感染后的味觉障碍.
  • 使用WETT味道测试来量化五种品质 (甜,乌玛米,苦,酸,) 的味道能力.
  • 在真菌状乳头活检上进行了组织学分析和定量PCR (qPCR),以评估味蕾结构,内化和基因表达.

主要成果:

  • 虽然整体口味得分大多是正常的,但11名受试者报告说,他们完全失去了一种或多种口味品质.
  • 甜味,乌玛米和苦味品质的损失明显更频繁.
  • 减少了PLCβ2和Tas1R3mRNAs的表达,与味觉丧失相关,偶尔会有不组织的味蕾和异常的上皮细胞.

结论:

  • 在COVID-19后长期的味觉功能障碍并不常见,但可以选择性地影响PLCβ2依赖的味觉品质.
  • 这种病理涉及到味觉受体细胞中的特定分子变化,而不是味觉外围的完全破坏.
  • 研究结果表明,有针对性的分子机制有助于COVID-19后持续的味道丧失.