Gustation

Question 1

4 sensory systems which contribute flavor

Answer 1

1. Gustation
2. Olfactation
3. Chemesthesis
4. Mechanosensation

Question 2

4 cephalic responses toward food

Answer 2

1. Saliva release
2. Digestive enzyme release
3. Insulin release
4. Initiation of peristalsis

Question 3

What is taste?

Answer 3

Gustation (the 5 or 6 sensations)

Question 4

What is flavor?

Answer 4

Adds to taste

Question 5

Flavors

Answer 5

1. Smell
2. Temperature
3. Pungency (pepper or wasabi)
4. Freshness (menthol or mint)
5. Texture

Question 6

6 different tastes

Answer 6

1. Sweet
2. Umami
3. Bitter
4. Sour
5. Salty
6. Fatty

Question 7

Chemesthesis: irritants are perceived as?

Answer 7

1. Hot/spicy
2. Cool/fresh
3. Pricking
4. Burning
5. Stinging

Question 8

3 nn. in oral cavity

Answer 8

1. CN VII (facial - chorda tympani)
2. CN IX (glossopharyngeal)
3. CN X (vagus)

Question 9

Taste buds on tip of tongue

Answer 9

CN VII (facial n. - chorda tympani)

Question 10

Taste buds in back of tongue

Answer 10

CN IX (glossopharyngeal)

Question 11

Taste buds of epiglottis

Answer 11

CN X (vagus)

Question 12

Role of CN V (trigeminal) in oral and nasal cavity

Answer 12

Somato-sensory n. fibers in oronasal cavity

Question 13

1 receptor cell expresses receptors for __ taste category

Answer 13

1 taste category

Question 14

____ cells per taste bud

Answer 14

20-100

Question 15

4 ways to evaluate food

Answer 15

1. Caloric content
2. Poison
3. Rotten/unripe
4. Electrolyte balance

Question 16

Ways to taste caloric content

Answer 16

1. Carbohydrate (sweet)
2. Proteins (AAs)
3. Fat (FA)

Question 17

Poison tastes?

Answer 17

Bitter

Question 18

Unripe/rotten foods taste?

Answer 18

Sour (pH balance)

Question 19

Electrolyte balance tastes?

Answer 19

Salty

Question 20

Taste buds contain what 4 types of cells?

Answer 20

1. Glial cells
2. Receptor cells
3. Presynaptic cells
4. Basal cels

Question 21

Role of glial cells

Answer 21

Ensheath type II (receptor) cells and express ecto-ATPase

Question 22

Role of ecto-ATPase

Answer 22

Limits extracellular ATP

Question 23

Receptor cells

Answer 23

1. Subtypes for sweet, umami, bitter and fatty
2. Release ATP via channels in responses to ligand
3. Does not form synapses with gustatory afferents

Question 24

Presynaptic cells

Answer 24

1. Subtypes for salty and acid
2. Release serotonin and norep
3. Do form synapses with gustatory afferents

Question 25

Basal cells

Answer 25

Stem cells for taste bud regeneration (taste cell turnover is 2 weeks)

Question 26

How do receptor cells directly activate gustatory afferents?

Answer 26

ATP release

Question 27

How do receptor cells indirectly activate gustatory afferents?

Answer 27

Presynaptic cells activate to release serotonin and norep in response to ATP

Question 28

Type III cells

Taste:

Receptor:

Transmitter

Answer 28

Salty and sour

Ion-channel

Vesicular serotonin & NE

Question 29

Type II cells

Taste:

Receptor:

Transmitter

Answer 29

Sweet, umami, fatty and bitter

GPCR

Non-vesicular ATP (unknown for fatty)

Question 30

Type I cells

Answer 30

Glial

Question 31

Type II cells

Answer 31

Receptor

Question 32

Type III cells

Answer 32

Presynaptic

Question 33

Type IV cells

Answer 33

Basal

Question 34

High salt activates?

Answer 34

Sour or bitter

Question 35

Signal transduction for salty and sour tastes

Answer 35

1. Ion channel
2. Depol.
3. AP
4. Vesicular release of 5HT or NE

Question 36

Signal transduction for sweet, umami, bitter and fatty tastes

Answer 36

1. GPCR
2. Gustducin
3. PLCB2
4. TRPM5
5. Depol.
6. AP
7. Non-vesicular release of ATP

Question 37

PLCB2

Answer 37

Phosphlipase C, B2

Question 38

TRPM5

Answer 38

Transient receptor potential, melastatin family, member 5

Question 39

Chemsthesis sensors

Answer 39

TRPxx or KCNKx

Question 40

TRPA1

Answer 40

Cold

Question 41

TRPM8

Answer 41

Cool

Question 42

TRPV3

Answer 42

Warm

Question 43

TRPV1

Answer 43

Hot

Question 44

KCNKx

Answer 44

Tingling