Lecture 3: Sensory Systems – Dr Derryck Shewan Flashcards
Exteroreceptors
Receptors for external stimuli
Photoreceptors
Receptors responsible for vision
Hair cells
Mechanoreceptors located in various regions of the body, rapidly adapting to vibration or tickle
Olfactory receptors
Receptors responsible for the sense of smell
Skin receptors
Various receptors in the skin, including Meissner’s corpuscles, Merkel cells, and Ruffini’s corpuscles
Nociceptors
Pain receptors found in all skin layers, sensitive to pressure or sharp objects
Mechanoreceptors
Receptors responding to mechanical stimuli, including Meissner’s and Ruffini’s corpuscles
Thermoreceptors
Receptors sensitive to temperature changes, including cold and warm receptors
Muscle reflexes and body position
Most reflexes at the spinal level, conscious awareness is secondary
Proprioceptors
Receptors providing information about body position and movement
Joint receptors
Slow-conducting receptors relaying positional information
Equilibrium pathways
Project to the cerebellum and cortex via the thalamus, vestibular nerve transmits equilibrium impulses
Sensory information processing
Higher brain centers modulate perceptual threshold, inhibitory modulation allows the brain to decide what is necessary to fully perceive
Gustation
Provides information on food quality, quantity, flavor, and overall appreciation; involves sweet, salty, bitter, sour, and umami tastes
Taste pores
Located on the tongue, containing taste bud sensory cells; different papillae (circumvallate, foliate, fungiform) detect various tastes
Taste transduction
Different taste receptors, such as T1Rs, T2Rs, and T-mGluR4, involved in detecting various stimuli
Taste receptor activation
Sodium salts and acids cause depolarization, amino acids involve cAMP decrease and intracellular calcium rise, sugars may directly cause depolarization or increase cAMP-dependent PKA function
PKA Activation
PKA activation inhibits basolateral potassium conductance, leading to neuron depolarization.
Sugar and IP3 Activation
Sugars can activate IP3, causing an increase in intracellular calcium, enabling neurotransmitter release at the synapse.
Bitter Flavors
Bitter substances like quinine or divalent cations can directly depolarize neurons. Others may decrease cAMP, leading to increased intracellular calcium and neurotransmitter release.
Taste Sensation and Brain Connections
Taste sensation is intricately connected to other sensations and moods. Cranial nerves innervate brainstem nuclei, with further projections to the gustatory cortex and orbitofrontal cortex.
Gustatory Processing Complexity
Complex networks within and between brain regions, coupled with input from somatosensory and visceral systems, contribute to taste perception and can lead to ‘fads’ depending on various factors.
Olfactory Transduction Overview
Odorant molecules activate receptors on olfactory receptor neurons (ORNs), leading to depolarization and signal propagation to glomeruli in the olfactory bulb.
Odorant Receptor Binding
Odorant receptors bind odorants of a specific stoichiometry. Each ORN expresses only one type of receptor.