NPB+112+2011+taste+AK+rev+3-4-11

NPB+112+2011+taste+AK+rev+3-4-11 - Amanda Klein, M.S....

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Amanda Klein, M.S. 530-752-7767 ahklein@ucdavis.edu Office hours: SLB 2041A Wednesdays, 8-10am NPB 112, Fall 2011: Taste (March 8 th , 2011) Ch. 15, pp. 381-393 I. Concepts of taste II. Taste anatomy III. Taste transduction IV. Central taste pathways V. Taste coding
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Chemical Senses-Gustation Detection of non-volatile, water soluble chemicals Most have energy considerations, e.g. sugars with high caloric content Thresholds are relatively high for most tastants (mM) Bitter is very low ( M)--presumably to detect poisonous alkaloids Taste Classification Analytic: Sum of component Taste qualities in mixture Synthetic: new Quality that is Not reproduced By a mixture (like purple from Red + blue) Aristotle: 7 basic tastes (sweet, sour, salty, bitter, pungent, harsh, astringent) Henning’s Taste Tetrahedron (1916) Today: sweet, sour, salty, bitter, umami (fat, metallic, others?)
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Papillae Anatomy Site of signal transduction is the taste bud Each papilla contains one (fungiform) to 300 (circumvallate) taste buds (Zigmond et al. 1999) 4 types of Taste Papillae 1. Filiform (non-gustatory) 2. Fungiform 3. Foliate 4. Circumvallate
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Taste Bud Anatomy Each taste bud contains 50-150 taste receptor cells Taste receptors are expressed on the microvilli which protrude into the taste pore Basal cells generate new taste receptor cells (10-14 day lifespan) Primary afferent gustatory fiber forms synapse with many different TRCs and many different taste buds Support cell Fig. 15.17 (a) Front of tongue: Chorda Tympani (facial nerve) Back of tongue: Glosso-pharyngeal nerve Throat: Superior laryngeal Nerve (vagus) Fig. 15.15
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Back of tongue: Glosso-pharyngeal nerve Front of tongue: Chorda Tympani (facial) Throat: Superior laryngeal Nerve (vagus) Water sucrose NaCl HCl quinine n=65 n=83 n=80 Fig. 15.16 (b) Yarmolinsky, Zucker & Ryba, Cell 139:234, 2009
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NPB+112+2011+taste+AK+rev+3-4-11 - Amanda Klein, M.S....

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