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1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweetness, saltiness, sourness, bitterness, and umami. 2) Taste buds contain 50-75 specialized taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brain. The tongue contains fungiform, foliate and vallate papillae that house taste buds. 3) Signals from taste receptors travel along the facial, glossopharyngeal, and vagus nerves to the brainstem. They then project to the thalamus and on to the primary gustatory cortex, which processes taste sensations
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Taste Receptor
1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweet, salty, sour, bitter and umami.
2) Taste buds contain 50-75 taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brainstem and thalamus, which process taste and initiate behavioral responses.
3) The tongue is the major organ of taste, containing fungiform, foliate and vallate papillae that house taste buds. Taste signals are conveyed to the brain via the facial, glossopharyngeal and vagus nerves.
Gustation
This document summarizes the process of gustation (taste) in humans. It describes how taste buds on the tongue, epiglottis and pharynx contain receptors that transmit signals through the facial, glossopharyngeal, and vagus nerves to the nucleus of the solitary tract in the brainstem. These signals are then relayed to the thalamus and insular cortex, which integrate taste information with other sensory and cognitive processes. The document also outlines the five basic taste categories and the molecular mechanisms of sensory transduction for each. Finally, it discusses topography of taste receptors on the tongue and labeled-line coding in the gustatory system.
TASTE & SMELL
This document discusses taste and smell (gustation and olfaction). It describes the anatomy and physiology of taste buds and the taste pathway from receptors to the cerebral cortex. The primary taste sensations are sweet, salty, sour, bitter and umami. For smell, it outlines the olfactory mucosa, pathway from receptors to olfactory cortex, and transduction process. Disorders of taste include ageusia, hypogeusia and dysgeusia. Anosmia, hyposmia and hyperosmia are abnormalities of smell sensation.
Taste buds
This presentation provides information about taste buds, their structure and transduction of signals from taste buds to brain.
Taste Physiology
This document discusses the physiology of taste. It begins by introducing taste buds, which contain receptor cells that detect chemicals in the mouth. There are approximately 10,000 taste buds located mostly on the tongue. Taste buds contain four types of cells and are innervated by nerves. There are five basic tastes: sweet, sour, bitter, salty, and umami. Each taste is detected by different receptor types and pathways in the tongue and brain. The document concludes by covering taste thresholds, abnormalities of taste, and factors that can influence taste perception.
Taste
This document discusses taste and the gustatory system. It describes the five primary tastes: sweet, salty, sour, bitter, and umami. Taste buds located on papillae in the tongue contain receptor cells that detect these tastes. The taste pathway involves nerves carrying signals from taste buds to the brain. Different regions of the tongue are more sensitive to certain tastes. Factors like adaptation can influence taste perception. Taste works closely with smell, and disorders can impact taste sensation. The document provides details on taste receptors, pathways, thresholds, influences on taste, and taste disorders.
Gustaation
The document summarizes the anatomy and physiology of gustation, or the sense of taste. It discusses that taste buds contain receptor cells that detect five basic tastes - sweet, sour, salty, bitter, and umami. Taste buds are located within papillae on the tongue and soft palate. Gustatory signals travel along cranial nerves to the brainstem and thalamus, where conscious taste perception occurs. Taste sensitivity depends on concentrations, and can adapt and decrease with continuous stimulation over minutes.
The taste
The chemical senses of olfaction and gustation are involved in detecting chemicals in the environment and food. Odor and taste receptors generate signals upon binding chemicals and signal the presence of nutrients to seek or toxins to avoid. The olfactory system involves odorant receptors in the nose binding smells and sending signals through the olfactory bulb and tract to areas of the brain involved in perception and behavior. Olfaction provides important functions but can also exhibit abnormalities in conditions affecting the olfactory system.
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Taste Receptor
1) Taste is mediated by taste receptors located in taste buds in the oral cavity and throat. Taste receptors respond to different ions and molecules to produce the sensations of sweet, salty, sour, bitter and umami.
2) Taste buds contain 50-75 taste receptor cells that sample substances in the mouth and transmit signals through nerves to the brainstem and thalamus, which process taste and initiate behavioral responses.
3) The tongue is the major organ of taste, containing fungiform, foliate and vallate papillae that house taste buds. Taste signals are conveyed to the brain via the facial, glossopharyngeal and vagus nerves.
Gustation
This document summarizes the process of gustation (taste) in humans. It describes how taste buds on the tongue, epiglottis and pharynx contain receptors that transmit signals through the facial, glossopharyngeal, and vagus nerves to the nucleus of the solitary tract in the brainstem. These signals are then relayed to the thalamus and insular cortex, which integrate taste information with other sensory and cognitive processes. The document also outlines the five basic taste categories and the molecular mechanisms of sensory transduction for each. Finally, it discusses topography of taste receptors on the tongue and labeled-line coding in the gustatory system.
TASTE & SMELL
This document discusses taste and smell (gustation and olfaction). It describes the anatomy and physiology of taste buds and the taste pathway from receptors to the cerebral cortex. The primary taste sensations are sweet, salty, sour, bitter and umami. For smell, it outlines the olfactory mucosa, pathway from receptors to olfactory cortex, and transduction process. Disorders of taste include ageusia, hypogeusia and dysgeusia. Anosmia, hyposmia and hyperosmia are abnormalities of smell sensation.
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This presentation provides information about taste buds, their structure and transduction of signals from taste buds to brain.
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This document discusses the physiology of taste. It begins by introducing taste buds, which contain receptor cells that detect chemicals in the mouth. There are approximately 10,000 taste buds located mostly on the tongue. Taste buds contain four types of cells and are innervated by nerves. There are five basic tastes: sweet, sour, bitter, salty, and umami. Each taste is detected by different receptor types and pathways in the tongue and brain. The document concludes by covering taste thresholds, abnormalities of taste, and factors that can influence taste perception.
Taste
This document discusses taste and the gustatory system. It describes the five primary tastes: sweet, salty, sour, bitter, and umami. Taste buds located on papillae in the tongue contain receptor cells that detect these tastes. The taste pathway involves nerves carrying signals from taste buds to the brain. Different regions of the tongue are more sensitive to certain tastes. Factors like adaptation can influence taste perception. Taste works closely with smell, and disorders can impact taste sensation. The document provides details on taste receptors, pathways, thresholds, influences on taste, and taste disorders.
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The document summarizes the anatomy and physiology of gustation, or the sense of taste. It discusses that taste buds contain receptor cells that detect five basic tastes - sweet, sour, salty, bitter, and umami. Taste buds are located within papillae on the tongue and soft palate. Gustatory signals travel along cranial nerves to the brainstem and thalamus, where conscious taste perception occurs. Taste sensitivity depends on concentrations, and can adapt and decrease with continuous stimulation over minutes.
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The chemical senses of olfaction and gustation are involved in detecting chemicals in the environment and food. Odor and taste receptors generate signals upon binding chemicals and signal the presence of nutrients to seek or toxins to avoid. The olfactory system involves odorant receptors in the nose binding smells and sending signals through the olfactory bulb and tract to areas of the brain involved in perception and behavior. Olfaction provides important functions but can also exhibit abnormalities in conditions affecting the olfactory system.
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1. Taste buds contain receptor cells that are sensitive to the five basic tastes: salty, sour, sweet, bitter, and umami.
2. When a tastant interacts with receptor cells, it causes depolarization and the release of neurotransmitters that stimulate sensory neurons.
3. Sensory neurons carrying taste information travel in the facial, glossopharyngeal, and vagus nerves to the nucleus tractus solitarius and then thalamus before terminating in the gustatory cortex.
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This document provides information on the physiology of taste sensation. It begins with an introduction to taste buds and the sense of taste. It then describes the anatomy of the tongue, including the different types of papillae and taste buds. It explains the primary tastes detected, gustatory pathway, and mechanism of taste stimulation and transduction. Finally, it discusses applied physiology such as various taste disorders and their causes, as well as methods for diagnosing taste sensation abnormalities.
Taste
The document discusses the sense of taste across different species. It describes how humans have taste buds located on papillae on their tongue that can detect five basic tastes. Other mammals like reptiles have a Jacobson's organ that helps detect chemicals. Birds and fish also have taste receptors that help them identify foods and avoid toxins. Amphibians use taste and smell to assess if prey is safe to eat.
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The document discusses the physiology of taste and smell. It describes the anatomy and function of taste buds and receptors on the tongue that detect the five basic tastes: salty, sour, sweet, bitter, and umami. It also discusses the pathways and centers in the brain involved in taste perception. For smell, it outlines the anatomy of the olfactory epithelium and bulb, and the receptors, binding proteins, and central pathways that underlie olfaction.
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The document discusses the physiology of taste (gustation). It describes taste as being mediated by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by molecules in food and saliva. The primary tastes are salty, sour, sweet, bitter, and umami (savory). Taste signals are transmitted by nerves to the brainstem and thalamus, which process taste information. The sense of taste aids in food selection and plays a role in nutrition.
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This document discusses the chemical senses of taste and smell in humans. It describes the different types of chemoreceptors in the body and focuses on those related to taste and smell. It provides details on the organs, cells, neural pathways and mechanisms of taste and smell transduction. It also compares taste and smell systems between humans and other animals.
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There are several types of chemoreceptors throughout the body that detect chemicals, including taste buds, olfactory receptors, cutaneous nociceptors, muscle sensors, and circulatory sensors. Taste is detected by taste buds on the tongue, palate, and epiglottis that are innervated by cranial nerves, while smell is detected by olfactory receptors in the nasal cavity. Both taste and smell are mediated by chemoreceptors and involve the detection of water-soluble chemicals, but taste receptors are localized to specific areas of the tongue and there are fewer olfactory receptors than taste buds.
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Describe the basic features of the neural elements in the olfactory epithelium and olfactory bulb.
Describe signal transduction in odorant receptors.
Outline the pathway by which impulses generated in the olfactory epithelium reach the olfactory cortex.
Describe the location and cellular composition of taste buds.
Name the five major taste receptors and signal transduction mechanisms in these receptors.
Outline the pathways by which impulses generated in taste receptors reach the insular cortex.
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The tongue contains around 10,000 taste buds that are grouped into papillae and contain receptors that respond to the four basic tastes of sweet, salty, sour, and bitter. Taste buds are distributed on the surface of the tongue and sides, as well as the pharynx and larynx, with each bud containing taste receptor cells that detect these different tastes. Taste disorders can occur if the nerves responsible for taste are damaged, resulting in a loss of taste known as aguesia.
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The document discusses the human sense of taste. It describes the five primary tastes detected by taste buds located on papillae on the tongue. Taste buds contain specialized cells that detect tastes and transmit signals through cranial nerves to the brainstem, thalamus, and gustatory cortex. Factors that influence taste include saliva, medications, disease, and aging. Disorders of taste include loss of taste and distortions or phantom tastes.
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The document discusses the chemical senses of taste and smell. It describes how taste and smell receptors detect flavors in food and influence digestion. Taste is detected by taste receptor cells located in taste buds in the oral cavity and throat. There are five basic tastes: salty, sour, sweet, bitter, and umami. Taste receptor cells detect different ions and molecules to produce different taste sensations. Taste information is transmitted via cranial nerves to the brainstem, thalamus, and gustatory cortex. The physiology of taste receptor cell activation and taste transduction pathways are also described.
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This document discusses salty and sour tastes. It defines taste and describes the five basic tastes: sweet, sour, salty, bitter, and umami. It explains how taste is sensed through taste buds on the tongue. Salty taste is produced by sodium ions, while sourness detects acidity. Foods high in sodium include nuts, chips, and pickles, while sour foods include citrus fruits and fermented dairy. Vinegar is an important sour flavoring produced from ethanol or acetic acid. The document also outlines health benefits and risks of high salty and sour intake.
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This document provides information on smell, taste, and their physiology. It discusses the key features and functions of smell, including olfactory receptors and pathways. It also examines taste sensation in depth, covering the receptors, primary modalities, stimulation methods, pathways, importance in digestion and homeostasis, abnormalities of the tongue, and taste abnormalities. Diagrams are included to illustrate tongue papillae, taste buds, modalities, and pathways.
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The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
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1. Taste buds contain receptor cells that are sensitive to the five basic tastes: salty, sour, sweet, bitter, and umami.
2. When a tastant interacts with receptor cells, it causes depolarization and the release of neurotransmitters that stimulate sensory neurons.
3. Sensory neurons carrying taste information travel in the facial, glossopharyngeal, and vagus nerves to the nucleus tractus solitarius and then thalamus before terminating in the gustatory cortex.
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This document provides an overview of the human taste system. It begins with the development and anatomy of taste buds and papillae on the tongue. It then discusses the five basic tastes - sweet, sour, salty, bitter, and umami - and how each is detected. The pathways that transmit taste information from the tongue to the brain are described. Methods for testing taste acuity and intensity are outlined. Finally, some disorders and conditions that can affect taste perception are mentioned.
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This document provides information on the physiology of taste sensation. It begins with an introduction to taste buds and the sense of taste. It then describes the anatomy of the tongue, including the different types of papillae and taste buds. It explains the primary tastes detected, gustatory pathway, and mechanism of taste stimulation and transduction. Finally, it discusses applied physiology such as various taste disorders and their causes, as well as methods for diagnosing taste sensation abnormalities.
Taste
The document discusses the sense of taste across different species. It describes how humans have taste buds located on papillae on their tongue that can detect five basic tastes. Other mammals like reptiles have a Jacobson's organ that helps detect chemicals. Birds and fish also have taste receptors that help them identify foods and avoid toxins. Amphibians use taste and smell to assess if prey is safe to eat.
Taste and smell
The document discusses the physiology of taste and smell. It describes the anatomy and function of taste buds and receptors on the tongue that detect the five basic tastes: salty, sour, sweet, bitter, and umami. It also discusses the pathways and centers in the brain involved in taste perception. For smell, it outlines the anatomy of the olfactory epithelium and bulb, and the receptors, binding proteins, and central pathways that underlie olfaction.
Physiology of taste
The document discusses the physiology of taste (gustation). It describes taste as being mediated by taste buds located in the mouth and throat. Taste buds contain receptor cells that are stimulated by molecules in food and saliva. The primary tastes are salty, sour, sweet, bitter, and umami (savory). Taste signals are transmitted by nerves to the brainstem and thalamus, which process taste information. The sense of taste aids in food selection and plays a role in nutrition.
Chemical senses - smell and taste
The document discusses various topics related to chemical senses including taste and smell. It provides an overview of the anatomy and physiology of taste buds and olfactory receptors. It discusses how smells and tastes are processed in the brain and coded neurally. Cultural and individual differences in taste and smell perception are also covered.
Chemical Senses
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This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
Physio chemical senses
There are several types of chemoreceptors throughout the body that detect chemicals, including taste buds, olfactory receptors, cutaneous nociceptors, muscle sensors, and circulatory sensors. Taste is detected by taste buds on the tongue, palate, and epiglottis that are innervated by cranial nerves, while smell is detected by olfactory receptors in the nasal cavity. Both taste and smell are mediated by chemoreceptors and involve the detection of water-soluble chemicals, but taste receptors are localized to specific areas of the tongue and there are fewer olfactory receptors than taste buds.
Smell and taste by Pandian M. Dept of Physiology, DYPMCKOP,MH
Describe the basic features of the neural elements in the olfactory epithelium and olfactory bulb.
Describe signal transduction in odorant receptors.
Outline the pathway by which impulses generated in the olfactory epithelium reach the olfactory cortex.
Describe the location and cellular composition of taste buds.
Name the five major taste receptors and signal transduction mechanisms in these receptors.
Outline the pathways by which impulses generated in taste receptors reach the insular cortex.
The Tongue (Its Receptors and Factors that determine)
The tongue contains around 10,000 taste buds that are grouped into papillae and contain receptors that respond to the four basic tastes of sweet, salty, sour, and bitter. Taste buds are distributed on the surface of the tongue and sides, as well as the pharynx and larynx, with each bud containing taste receptor cells that detect these different tastes. Taste disorders can occur if the nerves responsible for taste are damaged, resulting in a loss of taste known as aguesia.
The chemical senses smell and taste
Smell and taste are the chemical senses that allow us to detect odors and flavors. Smell is mediated by odor molecules triggering receptor neurons in the olfactory membrane of the nose, which transmit signals to the brain via the olfactory nerve. Smell plays an important role in alerting us to dangers like fires or rotten food, and is also closely linked to emotion and memory. Taste is sensed by taste receptor cells located on taste buds in the mouth that detect the primary tastes of sweet, sour, salty and bitter, helping our ancestors avoid consuming bad food. Together, smell and taste provide flavor perception through odor, texture, temperature and these basic tastes.
Taste and smell." Gustatory and Olfactory Pathways
This document discusses taste and smell (gustatory and olfactory) pathways. It describes how smell provides awareness of pleasurable sensations and helps identify toxic foods or chemicals. Olfaction is unique in that it reaches the cerebral cortex without relaying through the thalamus. Clinical manifestations of olfactory lesions can include loss or reduction of smell, distortions or illusions of smell, and hallucinations or delusions caused by temporal lobe or psychiatric disorders. Bilateral anosmia is a common complaint that patients believe causes a loss of taste as well.
Taste pathway
The document discusses the human sense of taste. It describes the five primary tastes detected by taste buds located on papillae on the tongue. Taste buds contain specialized cells that detect tastes and transmit signals through cranial nerves to the brainstem, thalamus, and gustatory cortex. Factors that influence taste include saliva, medications, disease, and aging. Disorders of taste include loss of taste and distortions or phantom tastes.
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*Chemical Senses: Smell and Taste (I just took some slide from other slideshares too without their permission, i'm sorry won't happen again.)
*Skin Senses: Touch & Pressure, Temperature, Pain (Phantom Limb Pain, Gate-Theory, Acupuncture)
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Taste ppt
The document discusses the chemical senses of taste and smell. It describes how taste and smell receptors detect flavors in food and influence digestion. Taste is detected by taste receptor cells located in taste buds in the oral cavity and throat. There are five basic tastes: salty, sour, sweet, bitter, and umami. Taste receptor cells detect different ions and molecules to produce different taste sensations. Taste information is transmitted via cranial nerves to the brainstem, thalamus, and gustatory cortex. The physiology of taste receptor cell activation and taste transduction pathways are also described.
Taste sour and salty
This document discusses salty and sour tastes. It defines taste and describes the five basic tastes: sweet, sour, salty, bitter, and umami. It explains how taste is sensed through taste buds on the tongue. Salty taste is produced by sodium ions, while sourness detects acidity. Foods high in sodium include nuts, chips, and pickles, while sour foods include citrus fruits and fermented dairy. Vinegar is an important sour flavoring produced from ethanol or acetic acid. The document also outlines health benefits and risks of high salty and sour intake.
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Smell and Taste Physiology (4-2017) by Dr Khaled A Abulfadle
Smell and Taste Physiology (4-2017) by Dr Khaled A Abulfadle
Smell and taste by Pandian M. Dept of Physiology, DYPMCKOP,MH
Smell and taste by Pandian M. Dept of Physiology, DYPMCKOP,MH
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The Tongue (Its Receptors and Factors that determine)
Taste and smell." Gustatory and Olfactory Pathways
Taste and smell." Gustatory and Olfactory Pathways
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This document summarizes the chemical senses of taste and smell. It discusses the anatomy and physiology of taste receptors on the tongue and smell receptors in the nose. It describes the transduction processes, neural pathways, and theories of coding for both taste and smell. The main points covered are:
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This document discusses the chemical senses of taste and smell in humans. It describes the different types of chemoreceptors in the body and focuses on those related to taste and smell. It explains the basic tastes detected by taste buds on the tongue and how taste is transduced. It also describes the organs and cells involved in smell, including olfactory receptors in the nose, and how odors are transduced. Neural pathways that transmit signals from taste buds and olfactory receptors to the brain are outlined.
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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The document discusses the physiology of taste. It describes the anatomy of taste buds, which are located on papillae on the tongue and contain three main cell types: receptor cells that detect taste, supporting cells, and basal stem cells. Taste buds contain 50-100 receptor cells that extend microvilli to detect taste molecules in saliva. When a taste molecule binds to a receptor on a taste cell, it triggers an electrical signal that causes the cell to release neurotransmitters and signal the brain.
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1. Taste is produced by the interaction of substances with taste receptor cells located in taste buds on the tongue, soft palate, and inner cheeks.
2. There are five basic tastes detected by different regions of the tongue: sweet at the tip, sour on the sides, bitter at the back, salty broadly, and umami by glutamate receptors.
3. Taste signals are transmitted by three cranial nerves to the brainstem and thalamus for processing and interpretation of the taste in the cerebral cortex.
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Taste.pptx
Taste is sensed by taste buds in the tongue and palate. Taste buds contain receptor cells that are responsive to the five basic taste categories: sweet, sour, salty, bitter, and umami. When stimulated, taste receptor cells depolarize and release neurotransmitters that stimulate sensory neurons. A single sensory neuron may be stimulated by receptor cells for multiple taste categories. The brain integrates taste information with smell to perceive complex flavors.
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Digestive system Mouth
1) The gastrointestinal tract is approximately 9 meters long and runs from the mouth to the anus, mechanically and chemically breaking down food.
2) The mouth contains taste buds that detect the five basic tastes and contains salivary glands that produce saliva to moisten food for swallowing.
3) Chewing and swallowing propel food through the esophagus and into the stomach through peristalsis, where further digestion will occur.
Group presentation final
The document summarizes the anatomy and physiology of smell and taste. It describes the main structures involved in each sense, including the olfactory epithelium, olfactory bulb and pathways for smell, and the various papillae and taste buds on the tongue for taste. It explains how smells and tastes are detected, discriminated, and transmitted as nerve impulses to the brain for processing. Both senses involve receptor cells that detect stimuli, but smell information travels directly to the olfactory cortex while taste information goes through more processing centers in the brainstem and thalamus before reaching the cortex.
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Chemical senses
Taste and smell are closely linked senses that involve different receptors but overlap in central processing. Taste is detected by taste receptor cells located in taste buds in the tongue, soft palate, and pharynx, which respond to five primary tastes: salty, sour, sweet, bitter, and umami. Smell is detected by olfactory receptor neurons located in the nasal cavity that transmit signals through the olfactory bulbs and to the brain. Both senses play an important role in food intake and can influence appetite.
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Cell signaling
- 1. Presented By: Mohsin Shad Registration Number: 2013-BC-005 Presentation : Cell Signaling Date: 21-03-2016 Presented To: Dr.Muhammad Tayyab 1
- 3. Taste Receptor • Receptor that facilitates the sensation of taste. • When food or other substances enter the mouth • Molecules interact with saliva and are bound to taste receptors • Present in Oral cavity and throat. • It is type of chemoreceptors that is present on taste buds • Taste buds- epithelial cells that act like neurotransmitters • Innervated by cranial nerves 3
- 4. Taste • Taste (‘gustation’) is often referred to as the chemical senses • They are mediated in the first instance by receptors that are stimulated by chemical substances. • Receptors are called ‘ chemoreceptors • Taste: Chemicals dissolve in our mouth (must be water soluble) and stimulate the taste buds in the oral cavity (tongue, soft palate, cheek, etc.). 4
- 5. Types of Tastes Taste = ‘Gustation Basic tastes: 1= Sweetness - outer tip of tongue 2= Saltiness - lateral edge of tongue behind tip 3= Sourness - lateral edge of tongue behind saltiness region 4=Bitterness - back edge of tongue toward throat 5= Umami - taste of glutamate - not localized 5
- 6. Taste Modalities over Tongue 6
- 7. Four Major Sensations of Taste • Sweet- G-protein activates second messenger system • Bitter- also G-protein activated specific receptor • Sour- proton channel (acids taste sour) • Salty- sodium channels Tastes seem to be enhanced in different parts of the tongue 7
- 8. Different ions or Receptors for Different Tastes 8
- 9. Organ of Taste • The tongue is the major organ of gustation • There are also some taste buds on the palate, pharynx, and epiglottis Papillae - contain taste buds • Fungiform papillae (mushrooms) - top surface of tongue • Foliate papillae (ridges) - rear, lateral margin of tongue • Vallate papillae (pimples) - rear, medial margin of tongue 9
- 10. 10
- 11. Taste buds • Only 1% of the epithelial cells on tongue’s surface are taste buds • Contain 50 to 75 sensitive cells each • Taste-sensitive cells have a limited lifetime, and are constantly being replaced. • Taste pore permits substances to enter • Three cell types in each taste bud: • Taste receptors – chemoreceptors • Basal cells - source of new taste receptors • Gustatory afferent fibers - conduct action potentials to brain 11
- 12. Taste cells – Taste Receptors • Come from the division and differentiation of the basal cells • Not neurons in the strict sense, but have synapses with gustatory afferent fibers • Arrival of chemical molecules on surface leads to change in membrane potential - receptor potential • Most taste receptors respond to at least two of the basic tastes • Sometimes taste receptors generate action potential • Transduction differs for each type of taste receptor 12
- 13. Neural Pathways for Taste • Afferents • Anterior 2/3 of tongue - VII (facial nerve) • Posterior 1/3 of tongue - IX (glossopharyngeal nerve) • glottis, epiglottis, pharynx, palate - X (vagus nerve) • All afferent fibers end in gustatory nucleus in the medulla 13
- 14. Pathways to the Brain • Taste fibers proceed along several pathways to the medulla oblongata or brain stem, then to the thalamus, and finally to the taste area on the anterior cortex. • For taste sensation, gustatory nucleus neurons send fibers to the ventral posterior medial nucleus (VPM) of thalamus 14
- 15. Pathways to the Brain • VPM sends fibers to the primary gustatory cortex ( Brodmann's area 43 in ventral parietal lobe • For autonomic functions, gustatory nucleus sends fibers to the many brainstem regions involved in swallowing, salivation, gagging, vomiting, digestion, respiration and to the hypothalamus and amygdala • appetite and food preferences 15
- 16. Clinical Considerations • Ageusia: Absence of sense of taste • Dysgeusia: Disturbed sense of taste • Hypogeusia: Diminished sense of taste • Hypergeusia: Increased sense of taste 16
- 17. 17Any Question ? For Listening My Presentation