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PSYCH 2E03 > lecture 13 & 14 (test 2) > Flashcards

lecture 13 & 14 (test 2) Flashcards

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1
Q

_____ is necessary for survival

A

eating

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2
Q

being attuned to taste allows us to ______

A

avoid toxins

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3
Q

taste signals are produced in the

A

oral cavity

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4
Q

taste buds are on the ______

A

tongue
roof of mouth
back of mouth

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5
Q

where are taste buds found

A

in grooves called papillae

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6
Q

how many taste buds are per cilia

A

6

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7
Q

fungiform papillae

A

named after the mushroom
tip of tongue
cranial nerve VII

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8
Q

foliated papillae

A

middle of the tongue

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9
Q

circumvallate papillae

A

back of tongue

cranial nerve IX

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10
Q

how do tastants reach taste buds

A

saliva borne foods flow into taste pores that lead to taste buds

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11
Q

taste buds contain _____ and ______ taste receptors

A

light and dark

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12
Q

light cells

A

make synapses onto gustatory afferent

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13
Q

dark cells

A

glia like function… support

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14
Q

how many specialized receptor cells within each taste bud

A

50-150

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15
Q

tastants enter receptor cells though

A

microvilli

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16
Q

what is the purpose of the microvilli

A

increase the surface area so more tastants can bind

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17
Q

3 types of taste receptors

A

type I
type II
type III

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18
Q

type I taste receptors

A
  • glia like function
  • do NOT have synapses with gustatory afferent
  • most common (50%)
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19
Q

type II taste receptors

A
  • respond to sweet, bitter, umami
  • do NOT have synapses with gustatory afferent
  • Release ATP in a non-vesicular way which acts on adjacent cells or nerve fibers that indirectly affect the activity of gustatory afferent and neighboring type III cells
  • 30%
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20
Q

type III taste receptors

A
  • respond to sour and salty taste
  • synapse with gustatory afferent
  • 20%
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21
Q

taste transduction for salty and sour

A

ion channel

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22
Q

taste transduction for bitter, sweet and umami

A

GPCR

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23
Q

tastant for salty transduction

A

Na+ ions

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24
Q

tastant for sour or acidic

A

H+ ions

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25
Q

types of G protein-coupled tastant receptors

A

(type 1 taste receptor) T1Rs and T2Rs

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26
Q

type 2 taste receptors (T2Rs)

A
  • bitter taste receptor
  • may function as monomer or dimer
  • ligands: chemicals, especially those in the nitrogen-containing alkaloids
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27
Q

type 1 taste receptors (T1Rs)

A
  • function as heterodimers, need T1R3s
  • sweet: T1R2-T1R3
  • umami: T1R1-T1R3
  • sweet ligands: sugars
  • umami ligands: amino acids
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28
Q

Steps to taste transduction

A
  1. GPCR activated
  2. depolarization directly or indirectly
  3. voltage-gated Na+ and K+ channels are activated and voltage-gated Ca2+ channels open
  4. Ca2+ causes serotonin release into the synaptic cleft
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29
Q

afferent taste neurons are _______

A

pseudounipolar

30
Q

taste info is carried by which cranial nerves that emerge from the brainstem

A

VII, IX, X

31
Q

neural coding

A

the way the values of tastants are represented in a pattern of APs relayed to the bring from taste buds

32
Q

labeled line coding

A

different receptors and their associated sensory fibers are responsible for transmitting highly specific information

33
Q

cross fibre coding

A

different qualities of a sensory modality are distinguished by the pattern of nerve discharges across a large population of fibres

34
Q

tongue map urban legend

A

believed that each taste is detected only on particular places on the tongue

35
Q

tongue map redefined

A

receptors for all four basic tastes are distributed over the entire tongu

36
Q

regional coding

A
  • all tastes can be detected over the entire tongue surface
37
Q

chemotropic organization

A

different regions of the tongue have slightly different thresholds for various tasted

38
Q

real world taste intensities are produces by …

A

the summation across fibers varying thresholds

39
Q

sweetness is an activity of ___

A

all tastes combined

40
Q

support of combinatorial model

A
  • some taste receptors cells are selectively sensitive to particular tastants, others are broadly tune
41
Q

generalist

A

taste receptor cell that responds secondarily to other taste stimuli via cell to cell communication within the taste bud

42
Q

combinatorial taste coding model

A

there is convergence of receptor cell inout onto afferent axon
afferent axons are less selective

43
Q

gustatory processing in the brain

A

1) taste signals transmitted via cranial nerves to
2) nucleus of the solitary tract, a collection neurons in the medulla
3) nucleus of the solitary tract axons project to a nucleus in the thalamus to
4) primary gustatory cortex (in frontal lobe within the sylvian fissure), insula and surrounding areas

44
Q

how does taste project

A

ipsilaterally

45
Q

flavour=

A

taste + smell

46
Q

orbitofrontal cortex

A
  • processes higher aspects of taste function (motivational effects of hunger and satiety)
  • some neurons are multimodal
47
Q

secondary gustatory cortex and beyond pathway

A

1) taste receptors
2) brain stem
3) thalamus
4) primary taste cortex
5) secondary taste cortex (hypothalamus, amygdala)

48
Q

amygdala in secondary taste cortex

A

emotional connection

what the food looks like impacts the experience of eating food

49
Q

hypothalamus in secondary taste cortex

A

motivation and memory which connects to amygdala and emotion

50
Q

2 perceptual aspects of taste

A

intensity

quality of taste

51
Q

electrogustometry

A
  • small electric current though electrode of metal disk delivered to a specific spot on the tongue or in the oral cavity
  • applied in a highly discrete manner
  • can ONLY stimulate sour and salty
  • can measure taste detection threshold
  • useful for locating lesions
  • well-controlled

deliver ions to taste buds

52
Q

chemogustometry

A
  • regional, not easily discrete, take cue tip with solution and place on areas of the tongue
  • whole mouth: how long will they swish, and hold in the mouth, drink 8 cups of solution 4 sweetened, 4 distilled, they sort which ones are which, tells threshold where they cant sort as sweet

apply a chemical to tongue

53
Q

taste detection thresholds ost to least sensitive

A

bitter
sour
salty
sweet

for survival most sensitive to detect things that may be poison

54
Q

thresholds are affected by …

A
  • making (other tastants in the mixture)
  • temperature
  • location on tongue
  • age
  • stimulation area (greater area stimulated stimulates more receptors at the same time … decreasing the threshold)
55
Q

ageusia

A
  • total loss of taste
  • injury to gustatory nerves
  • maybe from medications
56
Q

hypogeusia

A
  • reduction in taste sensitivity
  • dry mouth, cant dissolve tastants as well
  • smoking can also damage taste receptor cells
57
Q

dysgeusia

A
  • taste perceptions are distorted

- i.e. metallic taste for cancer patients, the chemical in chemotherapy end up getting secreted in saliva

58
Q

4 basic tastes

A

sour
salty
bitter
sweet

59
Q

basic tastes are defined as

A

hardwired effects
born liking or disliking
some believe umami should count but not universally like or dislike

60
Q

taste provides information

A 
each taste responsible for a certain nutrient
salty=ion transport
sweet=energy
sour=damage to body
bitter= poisonous
61
Q

taste for pleasure (affect)

A 
reflexive innate responses
babies responses...
sweet=smil
spour=pucker
suggested innate because babies haven't developed an outer layer of brain and still show these responses
62
Q

Specific hunger theory

A
  • we crave nutrients that we are missing
  • innate cravings for sweet and salty do more harm than good
  • experiments showing babies and rats preferring varied diets but to make them not feel sick and because they prefer a variety
63
Q

how do we learn to like or dislike food

A

the consequences of eating them
lead to conditional taste preferences and aversion
innate preferences+learnes olfactory effect= likes and dislikes

64
Q

adaptation

A

prior or ongoing stimulation reduces the perceived intensity of a tastant
the time required depends on tastant concentration
normally doesn’t occur because of food not being in the mouth long enough

65
Q

cross-adaptation

A

perceived intensity of a compound decreases because of adaptation to a different compound
i.e. lemonade tastes sourer after eating dessert
4 taste qualities don’t dross adapt

66
Q

PTC and PROP

A

when dissolved in water taste bitter to people who have 1-2 dominant alleles of the TAS2R38 gene
tasters are more finicky eaters
fewer tasters are alcoholics and smokers

67
Q

supertaster

A
  • an individual with taste sensations that are more intense
  • impacted by genetics and fungiform papillae concentration
  • people vary 5-60 papillae per 6mm diameter
  • experience most intense sensation of oral burn
68
Q

health consequences of taste sensations

A
  • some bitter food are actually good for us (scientists think AMP molecule may alter bitterness)
69
Q

bitterness sensitivity in women

A

increased sensitivity to protect the fetus during pregnancy

sensitivity diminishes after menopause

70
Q

artificial sweeteners

A

sweet taste with essentially no calories

71
Q

seniors loss in appetite

A

taste receptors are lost with age

72
Q

supertasters are more likely to get colon cancer why…

A

they eat fewer vegetables because of the intense bitterness

PSYCH 2E03 (22 decks)

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