The Chemical Senses Flashcards
gustatory system
taste
olfactory system
smell
functions
identify food sources
avoid noxious substances
find a mate/mark territory
chemical senses processing
parallel processing - work together
merge in CNS
5 basic tastes
salty sweet sour bitter umami
salty
vital electrolytes
high salt content
required for many physiological processes
sour
acidity - H content
aoid high content
avoid rotting food and injury to GI tract
sweet
sugars - glucose
high sugar content
required for energy, growth
bitter
diverse chemical structures e.g. plants
avoid bitter content
avoid toxic substances, poisonous
umami
amino acids e.g. glutamate
high amino preference
protein synthesis and neurotransmission
differentiate tastes:
texture
smell
temperature etc
taste organs
tongue
cheeks
soft palate
types of lingual papillae
contain taste buds —–> contain different taste cells
1 - filiform - spiked, no taste buds, sense texture, most abundant
2 - foliate - ridges
3 - funiform - mushroom shaped, maily at sides and front
4 - circumvallate - pimples, large, contains about half of all taste buds
taste pore
contains microvilli where transduction happens
pass through taste cell and meet gustatory afferent nerve
synapse
send info to CNS
types of receptor
ion channels - salty = ENaC and unkown mechanism (when ENaC was knocked out, could still taste salty) - sour = OTOP1 GPCR - bitter = T2Rs - sweet = T1R2 + T1R3 - umami = T1R1 + T1R3