Cgsc201 Gustation Lec Notes

Cgsc201 Gustation - Cgsc201 Gustation Lecture Notes Lecturer Dana Smalls 2:34:00 PM Gustation Taste is the ability to respond to dissolved

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Cgsc201: Gustation Lecture Notes 09/10/2007 13:34:00 Lecturer: Dana Smalls Gustation Taste is the ability to respond to dissolved molecules and ions in the mouth Two main functions o The gatekeeper to the internal environment o Key component of flavor perception Retronasal olfaction Oral somatosensation Burn Texture Temperature Chemesthesis: astringency or oral irritation produced by  chemical stimuli Classical model: 5 perceptual categories of taste o Each category is tuned for a biological purpose Salty=electrolyte balance Savory=identify amino acids for protein synthesis Sour=indicator of palatability Sweet=identify energy sources Bitter=poisons
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o Areas of tongue responsive to all tastes Peripheral system o Taste receptor cells = elongated o Receptors are connected to sensory neurons o Microvilli is where the receptors are o Cell depolarizes, releases transmitter, action potential sent down  neuron o Taste buds located in papillae o Two nerves innervate the tongue Chordia tympani Glossopharyngeal nerve 3 rd  nerve: vagus nerve: innervates taste receptors Gustatory transduction Taste receptor cells express receptors on the microvilli of the apical surface  that bind molecules and ions Transduction always involves depolarization leading to neurotransmitter …???? how are the different tastes detected and how is taste quality represented? (Chandrasheker, Hoon, Nicholas, Ryba and Zuker, Nature 2006) independent channel for all the taste qualities
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o possibilities  ex: bitter taste receptor cell connected to bitter taste sensory  neurons, so there is a dedicated channel to bitter taste
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This note was uploaded on 04/06/2008 for the course PSYC 317 taught by Professor Gildiesendruck during the Fall '07 term at Yale.

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Cgsc201 Gustation - Cgsc201 Gustation Lecture Notes Lecturer Dana Smalls 2:34:00 PM Gustation Taste is the ability to respond to dissolved

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