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8 Cards in this Set

  • Front
  • Back
What is involved in the act of flavoring food and beverages?
1. Direct chemical stimulation of taste buds
2. Stimulation of olfactory receptors by vapors from food
3. Stimulation of chemically sensitive and somatosensory free nerve endings of the trigeminal and other nerves in the mucus membranes of the oral and nasal cavaties.
What are taste buds?
Papillae on surface of the tongue, as well as the pharynx
Are taste buds neurons?
No.
What is the role of microvilli on taste buds?
Increases the surface area to bind taste chemicals
What types of papillae are there and where are they located?
1. Fungiform: anterior 2/3 of tongue
2. Circumvallate: posterior 1/3 of tongue
3. Foliate: posterior 1/3 of tongue
What are the 4 basic taste qualities?
1. Sweet
2. Salty
3. Sour
4. Bitter
What tastes do the various papillae discriminate?
Fungiform: salty and sweet
Circumvallate: sour and bitter
Foliate: sour and bitter
What transduction processes are involved with each of the basic taste qualities?
Sweet- compounds bind to G-protein coupled receptors resulting in decreased K+ conductance
Salty- Sodium channels in the apical membranes of taste receptor cells allow inward mobilization of Na+ ions resulting in depolarization of the cell
Sour- Acidic compounds caused increased H+ conc resulting in depolarization of receptor cells either by direct proton influx through sodium channels or by blocking conductance of pH sensitive apical K+ channels
Bitter- Compounds often found in toxic substances. Receptor cells use both ligand gated channels and G-protein coupled receptors that result in influx of calcium ions from internal stores.