7.3: Sensing Temperature and Taste Flashcards

1
Q

temperature fibers are typically:

A

C and AS fibers, like nociceptors

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2
Q

which channels are temp sensitive?

A

transient receptor potential channels (TRPCs)

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3
Q

capsaicin receptor/ hot temp receptor

A

TRPV1

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4
Q

medium heat receptors

A

TRPV3/ TRPV4

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5
Q

channel that opens in response to cold temp

A

TRPM8

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6
Q

channel that opens in response to NOXIOUS cold

A

TRPA1

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7
Q

Why can a person adapt to spicy diets?

A

because their TRPV1 capsaicin/hot temp channels gets deactivated after prolonged stimulation

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8
Q

menthol causes ____ to open at higher temps. Makes things taste cool even at regular temps

A

TRPM8

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9
Q

each tastebud houses ___ ___

A

taste cells

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10
Q

each tastecell on a tastebud houses taste ___

A

receptors (GPCRs)

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11
Q

activation of GPCR taste receptors release ___ onto ___ ___ that project to ___ ___ ____

A

activation of GPCR taste receptors release ATP onto SENSORY AXONS that project to NUCLEUS TRACTUS SOLITARIUS

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12
Q

T1 receptors have affinity for

A

sweet or umami.

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13
Q

T2 receptors have affinity for

A

bitter

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14
Q

activation of a taste receptor recruits the ____ gProtein.

A

gustducin

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15
Q

how does the gustucin in the taste cell receptor activate sensory neurons

A

has 2 subunits: alpha unit activates phosphodiesterase
beta subunit activates PLC

Ca2+ influx due to Gustducin activation opens TRPM5 channel (cation channel)

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16
Q

which T1 receptor couples are sensitive to sweetness? to umami?

A

T1R2+T1R3 = sugar affinity

T1R1 + T1R3 = umami affinity (sensitive to MSG)

17
Q

the ____ channel receptor responds to acidity

18
Q

Why can PKD2L1 channel open in response to CO2?

A

because there is carbonic anhydrase surrounding it and it converts CO2 to H+ and HCO3-

19
Q

Which channel detects salt? Where are these channels present?

A

epithelial Na+ channel. Present in the taste cells and kidney. when Na+ in ECF, epithelial channels open and Na+ flows into the cell, depolarizing it

20
Q

____ involved in sensing presence of fatty acids

21
Q

___ is the principle gustatory neurotransmitter

22
Q

what happens when ATP is released by the taste receptors?

A

when gustatory sensory neurons bind ATP, P2X receptor channel opens and + flows into axon terminal.

23
Q

taste receptors release atp onto sensory neurons, which project to ___ ___ __ in the ____. this region can project into 3 other regions. what are they?

A

nucleus tractus solidarius in the medulla. NTS can project into amygdala, primary gustatory cortex for cognitive interpretation of taste, and portions of the thalamus for appetite regulation

24
Q

3 cranial nerves that gustatory senses are conveyed to the brain through

A

1) Facial nerve: conveys info from tip of tongue
2) Glossopharyngeal nerve: innervates rest of the tongue
3) Vagus nerve; innervates buds on the roof of mouth

25
CB1 receptor activation is salient for ___ response enhancement
sweet
26
PKD2L1 responds to taste acidity. Which channels respond to TISSUE acidity?
ASIC channel: responsive to increased Co2 and opens channels to + ion flow during low pH. Regulates increased breathing TRPV1 channel: Also opens in response to capsaicin or heat. Opens in response to tissue acidity and conveys pain.
27
___ ___ organs on the carotid body senses blood osmolarity as well as hormones, glucose levels and blood borne toxins.
Circum ventricular organs.
28
the circumventricular organs on the carotid body passes info onto the ___ ___ ___ to help adjust breathing and other processes
carotid sinus nerve
29
two types of cells that the carotid body has that helps sense blood chemistry. what is the main neurotransmitter used? How are the cells made?
1) glomus/type 1 cells: depolarize when blood Co2 levels are low and release ATP to transmit info to the carotid sinus nerve 2) type 2 cells: give rise to glomus cells during periods of CHRONIC HYPOXIA