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Neuro 3000 > Chemical Senses 1 (Taste) > Flashcards

Chemical Senses 1 (Taste) Flashcards

1
Q

These differ for each taste

A

Threshold levels needed for response

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2
Q

Gustatory nucleus neurons communicate with the VPM of the thalamus which projects here

A

Primary gustatory cortex

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3
Q

The two mechanisms for salt detection

A

Amiloride sensitive and amiloride insensitive

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4
Q

This inhibits sweet sensitivity

A

Leptin

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5
Q

These tests sweeter than sucrose (table sugar)

A

Proteins, aspartame

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6
Q

Many animals systems (cats, fish, salamanders, mice, and rats) were used to study this

A

Taste

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7
Q

These synapse onto basal cells via electrical and chemical synapses

A

Taste receptor cells

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8
Q

These enhance sweet sensitivity

A

Endocannabinoids

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9
Q

These are mostly sensitive to one taste

A

Taste cells

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10
Q

These are thought to be stem cells to replace taste cells

A

Basal cells

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11
Q

Neurons that send taste info to the brain

A

Gustatory afferent neurons (sensory)

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12
Q

Low salt (10-150 mM) tastes this way

A

Good

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13
Q

What tastes do we like/dislike?

A

Like sweet, dislike bitter

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14
Q

Just like sweet and bitter, this activates a second messenger system (GPCR)

A

Umami

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15
Q

Mutations in this affects the vestibular system

A

OTOP1

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16
Q

These affect the taste of salts in the amiloride insensitive mechanism

A

Anions

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17
Q

These neurons penetrate taste buds

A

Sensory gustatory neurons

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18
Q

These lead to the medulla, thalamus, and cortex

A

Gustatory axons

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19
Q

This is released in salt detection

A

5HT

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20
Q

Some taste cells only express bitter receptors and have some communication to these

A

Gustatory axons

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21
Q

Has a low pH and type III presynaptic cells respond to it

A

Sour

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22
Q

In type II cells, sweet, bitter, and umami tastants do this

A

Active second messenger systems which interact with ion channels and lead to NT release

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23
Q

This declines with age

A

Gustatory sensitivity

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24
Q

What are taste receptors likely doing all over the body?

A

Gathering info about some sugar produced by a bacteria or something that shouldn’t be there

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25
Q

What are the 5 tastes?

A

Sweet, salt, bitter, sour. umami

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26
Q

These stick out from the taste receptor cell into the taste pore to be exposed to tastants

A

Microvilli

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27
Q

Taste sour bc of proton detection

A

Acids

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28
Q

This taste uses T1R1+T1R3 receptors (type II)

A

Umami

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29
Q

These detect many molecules and structures

A

Taste receptors

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30
Q

Detect environment, signals integrated in orbitofrontal and other cortical areas

A

Taste (gustation) and smell (olfaction)

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31
Q

When are labeled lines and population coding seen in neural coding of taste?

A

Labeled lines at the beginning with taste cells and axons being specific to one but pop coding seen later in the cortex

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32
Q

This is both salty and bitter

A

K

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33
Q

Sweet receptors

A

T1R3

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34
Q

Channels are open all the time to depolarize the cell during this taste detection

A

Salt

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35
Q

Most taste reception is here

A

Tongue

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36
Q

Influences many feeding behaviors (vomiting, swallowing, digestion, breathing), mediated by other areas of the brain such as the medulla and hypothalamus

A

Taste info

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37
Q

How many taste buds are there on average? Whats the range?

A

2000-5000 avg. 500-20000 range

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38
Q

How often is taste cell sensitivity to one of the five tastes replaced?

A

Every 10-14 days

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39
Q

Rich in proteins/amino acids. Delicious, MSG or glutamate, nucleotides

A

Umami

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40
Q

How do the thresholds for salt/sweet compare to those for bitter (how do the sensitivities compare)?

A

High threshold for salt/sweet, low for bitter. (Bitter is in uM while salt/sweet is in mM)

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41
Q

Uses a combination of labeled lines (one responds to one) and population coding (one responds to many, many respond to one)

A

Taste neural coding

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42
Q

Many poisons are this taste

A

Bitter

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43
Q

Taste bud cells that are close to gustatory afferents but have no synapses or synaptic vesicles, no VG calcium channels

44
Q

At least 30 of these genes are used to recognize bitter, depends on the species/person

45
Q

Many areas of the tongue are sensitive to these

A

All basic tastes

46
Q

These are important for hunger, emotion, sex, and memory

A

Chemical senses

47
Q

Signal mechanisms can be influenced by these to do things like enhance or inhibit sweet sensitivity

A

Signals like leptin and endocannabinoids

48
Q

These open with low pH and are H permeable

49
Q

Taste bud cells that use GPCRs

50
Q

Bitter receptors

51
Q

We crave these when they are lacking

52
Q

In type II cells, salt and sour tastants pass through these

A

Ion channels

53
Q

Good markers for sour sensitive cells

A

PKD2L1 and OTOP1

54
Q

The more important sour sensing receptor

55
Q

The heteromeric dimers that make up umami receptors that detect some umami tastants

56
Q

Some of these cells also synapse onto taste receptor cells

A

Basal cells

57
Q

This is selectively expressed in a unique pop of taste bud cells (type III)

58
Q

These are found in the stomach and intestine

A

Gustducin and T1R3 receptors (sweet)

59
Q

The oldest (evolutionarily) and most universal

A

Chemical sense

60
Q

Sour detecting cells allow protons to enter through a channel to inhibit and cause what?

A

Inhibit specific K leak channel and depolarize the cell

61
Q

Used to determine what is food and what is poison

62
Q

Multiple of these are in each taste cell (4-11) for bitter

63
Q

Molecules being detected for taste

64
Q

Some cells detect both sweet and umami, but never these two combination

A

Bitter and umami or bitter and sweet

65
Q

Where is the sensory part of a taste receptor cell

A

Apical end (facing out)

66
Q

These are located on paella (bumps on tongue)

A

Taste buds

67
Q

Taste bud cells that respond to sour taste

68
Q

These are found in the stomach, intestines, and lungs

A

T2R receptors (bitter)

69
Q

The transmitters taste cells use to generate receptor potentials and depolarize

A

5HT and ATP

70
Q

How do most cells respond to taste? Is this always the case?

A

Most cells respond strongly to one taste but some can respond to more than one

71
Q

How many basic tastes are there?

72
Q

Each one of these uses one mechanism, not all are understood however

A

Each basic taste

73
Q

The heteromeric dimers that make up sweet receptor cells that detect all sweet tastants

74
Q

Are taste receptors exclusive to the mouth?

A

No, they are in the pharynx, lungs, intestines, testis, etc.

75
Q

Taste bud cells tuned to detect one of three tastes (bitter, sweet, or umami)

76
Q

Various ones of these are found in the heart, kidneys, testis, thyroid, and other organs/cell types including the brain

A

Taste receptors

77
Q

How are taste cells dispersed on the tongue?

A

They are spread out and not located for specific tastes

78
Q

Taste bud cells that are probably progenitors of other taste sensing cells

A

Basal cells (Type IV)

79
Q

Monitor internal environment (O2, CO2, proteins, etc), involved in chemical communication and integration

A

Chemoreceptors

80
Q

Each taste bud contains how many tase bud cells?

A

50-150 (1% of tongue epithelium)

81
Q

A PLC and taste cell specific cationic channel

82
Q

Activate the same second messenger system as for bitter using GPCRs

A

Sweetness (type II cells)

83
Q

How do different tastes stimulate different responses in the brain?

A

They stimulate responses in different areas (insular taste cortex)

84
Q

Brodmann’s 36

A

Primary gustatory cortex

85
Q

These cells are likely involved in salt detection

A

Type I and type III

86
Q

Taste bud cells that are presynaptic, form synapses, have synaptic vesicles, and use VG calcium channels

87
Q

This taste uses T1R2+T1R3 receptors (type II)

88
Q

Signals to the primary gustatory cortex are carried in this manner

A

Ipsilaterally, same side

89
Q

This taste uses T2R receptors (type II) only

90
Q

This is detected by an mGluR for umami detection

91
Q

High levels of salt are aversive and activate these cells

A

Bitter (type II) and sour (type III)

92
Q

K, Mg, and caffeine all taste this way

93
Q

Both of these are needed for flavor detection

A

Taste and smell (gustation and olfaction)

94
Q

The G protein present in some taste cells

95
Q

Smell, combinations of receptors, pain, texture, visual cues, and temp all contribute to this

96
Q

No taste perception

97
Q

The G protein used in sweetness

A

Gustducin and probably others

98
Q

Taste bud cells like glial cells that may be Na+ sensing, but we aren’t sure

99
Q

Two families of taste receptor genes that are GPCRs (using gustducin) in type II cells for detecting bitter

A

T1R and T2R

100
Q

Things with very different structures can have this taste

101
Q

These 3 cranial nerves carry gustatory axons

A

VII (facial), IX (glossopharyngeal), and X (vagus)

102
Q

When exposed to chemicals, taste cells do this

A

Generate receptor potentials to depolarize

103
Q

Where do gustatory axons first synapse?

A

Gustatory nucleus in medulla

104
Q

Na+ enters through these channels

A

Amiloride sensitive Na+ channels (others probably involved like TRPV1 and TMC-1)

105
Q

This NT is released by sour sensitive cells

Neuro 3000 (15 decks)

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