Lecture 11: Special Senses II Flashcards
What is taste?
the sensation evoked by chemical “tastants” acting on the tongue
Why are tastants water soluble?
because they have to mix with saliva to reach their receptors
What are the five defined tastes? What is significant about these tastes?
salt (NaCl), sweet (sugar), umami (meatiness), sour (acid), bitter
all have specific receptors in the tongue
What is kokumi?
mouth feel and is a recently identified “taste”
What are examples of taste structures?
papillae, taste buds and central pathways
What are the papillae innervated by?
specific primary afferent neurons that run with axons in the 7th, 9th and 10th cranial nerves
Where do axons for taste run?
run through to the nucleus of the solitary tract in the medulla and from there to the thalamus and through to the gustatory cortex where the first level of taste sensation is processed
What do different types of taste receptor cells express?
different receptors
Which methods of transduction occur in TRC1, TRC2 and TRC3?
TRC1: simple
TRC2: via G-protein coupled receptors
TRC3: via otopetrin-1
What is the most likely transmitter of TRC2 and what does it act upon?
likely to be ATP which acts via ionotropic P2X2 / P2X3 receptors
How is ATP released from TRC2?
release mechanism not via conventional vesicle exocytosis
How is a signal passed from a taste cell to a gustatory afferent?
depolarisation of taste cell releases ATP which depolarises gustatory afferent terminals via heterotrimeric P2X2 / P2X3 purinoceptors
What does olfaction and taste contribute to?
flavour
What can food/drink in mouth activate?
taste (gustatory) afferents and olfactory afferents
How does olfaction work?
volatile odorants diffuse into the nasal cavity