Study of the Human Taste System

The GTT is used to assess how the body handles glucose and insulin levels over time.

Oral GTT and Intraperitoneal Injection GTT.

Rodent models can be adjusted through regular diet experiences or induced by chemical and genetic methods.

<p>Detection threshold is the lowest concentration that can be discriminated from a solvent, while recognition threshold is when a substance is both perceived and identifiable.</p> Signup and view all the answers

<p>Saccharin and Sucralose.</p> Signup and view all the answers

<p>It influences receptor activity, which can affect how taste stimuli are processed.</p> Signup and view all the answers

<p>They are types of taste buds involved in the perception of different flavors.</p> Signup and view all the answers

<p>Human studies provide insights into actual perceptual experiences while rodent models allow controlled experiments.</p> Signup and view all the answers

<p>The gustatory threshold is determined by the correct identification of the stimulus sample at a given concentration three consecutive times.</p> Signup and view all the answers

<p>Intensity of the same stimulus is assessed on a generalized labeled magnitude scale.</p> Signup and view all the answers

<p>Fungiform papillae are significant because they contain taste buds and their abundance may enhance taste signal strength.</p> Signup and view all the answers

<p>The suprathreshold intensity ratings experiment takes place in this concentration range.</p> Signup and view all the answers

<p>The sample composition consists of two control samples (water) and one stimulus sample.</p> Signup and view all the answers

<p>A higher quantity of fungiform papillae suggests a stronger signal being sent centrally, resulting in more intense taste perception.</p> Signup and view all the answers

<p>The expected outcome is to establish the recognition threshold of the taste at that concentration.</p> Signup and view all the answers

<p>The primary functions are sensory discrimination of taste quality and intensity, motivation related to ingestion, and physiological reflexes to manage ingested substances.</p> Signup and view all the answers

<p>The four types are circumvallate, foliate, filiform, and fungiform papillae.</p> Signup and view all the answers

<p>Taste receptors influence feeding behavior by signaling the quality of food, which can motivate or deter ingestion.</p> Signup and view all the answers

<p>Salivary glands produce saliva that helps dissolve food particles, enabling taste cells to better detect flavors.</p> Signup and view all the answers

<p>The nervous system transmits signals from taste detectors to the brain, allowing for the interpretation of flavor and taste quality.</p> Signup and view all the answers

<p>Physiological reflexes include salivation, digestive enzyme secretion, and changes in gastric motility to prepare for food intake.</p> Signup and view all the answers

<p>Higher taste intensity can increase motivation to eat by enhancing the appeal of food, while lower intensity may decrease it.</p> Signup and view all the answers

<p>Sensory-discriminative functions involve recognizing and interpreting taste qualities, while motivational functions drive the desire to eat or avoid food.</p> Signup and view all the answers

<p>Biosensor cells are living cells designed to detect specific substances, and they are used to monitor neurotransmitter release through live imaging experiments.</p> Signup and view all the answers

<p>ATP, serotonin, and acetylcholine are three neurotransmitters that can be monitored using biosensor cells.</p> Signup and view all the answers

<p>It compares the intake of a test fluid to that of a control fluid to evaluate taste sensitivity.</p> Signup and view all the answers

<p>Mice are required to drink from each bottle at least 2 times, leading to a total of 14 times for 7 bottles.</p> Signup and view all the answers

<p>A small current passing through the sipper tube changes capacitance when the tongue makes contact, which is recorded digitally.</p> Signup and view all the answers

<p>Carbenoxolone acts as a blocker of gap junction channels (Px channels), potentially affecting cell communication.</p> Signup and view all the answers

<p>Fluorescent dyes are crucial for visualizing and tracking the release of neurotransmitters during experiments.</p> Signup and view all the answers

<p>The design allows for quick access to multiple taste stimuli, limiting the influence of digestion on taste preference.</p> Signup and view all the answers

<p>A blue dye applied with a cotton tip.</p> Signup and view all the answers

<p>Excess saliva is dried using filter paper.</p> Signup and view all the answers

<p>To standardize the area for counting the papillae.</p> Signup and view all the answers

<p>One tube delivers water, and the other delivers the taste solution.</p> Signup and view all the answers

<p>The stimulus is delivered 20 times for 1 second each time.</p> Signup and view all the answers

<p>Fura-2 serves as a dual excitation single emission Ca2+ indicator, allowing researchers to measure physiological cytosolic Ca2+ concentrations based on the ratio of fluorescent emissions at different excitation wavelengths.</p> Signup and view all the answers

<p>To deliver water alone and provide a period of reset between taste stimuli.</p> Signup and view all the answers

<p>Electroencephalogram (EEG) recording.</p> Signup and view all the answers

<p>Isolated primary taste cells are used in ex vivo live imaging experiments to investigate intracellular signal transduction pathways and intercellular communication within taste buds.</p> Signup and view all the answers

<p>Fungiform papillae.</p> Signup and view all the answers

<p>ATP-dependent fluorescence allows the detection of Ca2+ responses in taste buds and isolated taste cells, particularly in response to tastants like quinine.</p> Signup and view all the answers

<p>Recombinant systems express taste receptors and signaling molecules in non-taste cell lines, facilitating high-throughput studies of receptor structure, binding sites, and sensitivity.</p> Signup and view all the answers

<p>The increase of concentration in sweet solutions allows researchers to determine the concentration at which a 50% maximum response occurs, indicating taste sensitivity.</p> Signup and view all the answers

<p>Measuring fast Ca2+ changes is crucial for understanding the dynamics of voltage-gated Ca2+ currents that are generated during action potentials in taste cells.</p> Signup and view all the answers

<p>Apical stimulation with quinine leads to an increase in Ca2+ levels, as detected by the fluorescence of Ca2+ indicators in taste cells.</p> Signup and view all the answers

<p>The ratio of fluorescent emissions at two specific excitation wavelengths is directly related to the amount of intracellular Ca2+ concentration in taste cells.</p> Signup and view all the answers

The taste system detects taste quality and intensity, motivates ingestion, and triggers physiological responses to food.

The ability to recognize and interpret taste qualities (like sweet, sour, salty, bitter) and their intensities.

The taste system influences your desire to eat or avoid a food.

Automatic responses like salivation or changes in digestion triggered by taste.

Cells in the taste buds on the tongue that detect different taste qualities.

Large bumps on the tongue containing taste buds, crucial for sensing taste.

Clusters of taste receptor cells that detect various tastes on the tongue.

Glands that produce saliva, which moistens food and helps with the initial digestion process.

A test used to assess how the body processes glucose (sugar) after ingestion.

An animal model, often a rodent, used to study biological processes or diseases in humans.

The lowest concentration of a substance needed to be detected by a person.

The lowest concentration of a substance needed to be identified as a specific taste or sensation by humans.

Sweeteners that provide a sweet taste with fewer calories compared to traditional sugar.

The building blocks of proteins.

Taste buds located on the surface of the tongue.

Living cells that detect the presence and concentration of specific substances.

The process of releasing neurotransmitters from cells, such as ATP, serotonin, and noradrenaline.

A test to measure taste sensitivity by comparing how much an animal drinks a test fluid versus a control fluid.

A test that minimizes post-ingestive effects to get a better measure of taste perception in animals.

Small tubes used to provide liquid to rodents during taste tests.

The animal's tongue movements as it drinks liquid in taste tests.

A system used to track licking by measuring changes in electrical current when the tongue touches the sipper tube.

A device that converts analog signals (e.g., licking) into digital data for computer analysis.

The lowest concentration of a substance that can be reliably detected by taste.

A method used to measure taste thresholds. Participants are presented with three samples: two controls (water) and one stimulus. They must identify which sample is different.

The concentration at which a participant correctly identifies the stimulus sample three times in a row using the 3AFC procedure.

The perceived intensity of a taste stimulus at concentrations above the recognition threshold.

A scale used to rate the perceived intensity of a taste, allowing for consistent comparisons across different individuals.

Small, mushroom-shaped bumps on the tongue that contain taste buds. They are abundant on the anterior tongue.

The higher the number of FP an individual has, the more intense their taste perception, presumably due to stronger signals sent to the brain.

The highest concentration at which a taste quality can be perceived. Beyond this point, taste sensation may decrease or become unidentifiable.

Isolated animal cells like taste buds and tongue epithelia. Used in experiments to understand taste signal transduction.

A dual excitation single emission Ca2+ indicator. Measures intracellular Ca2+ levels.

Calcium indicators used to measure fast calcium changes, like those from action potentials.

A technique to study taste bud and isolated taste cell fluorescence linked to ATP.

A chemical compound used to study taste cells' calcium response to bitter stimuli.

Systems expressing taste receptors. Used to study receptor structure, binding, selectivity, and sensitivity.

Taste receptors are placed into non-taste cells or other systems.

Describes the observed response of taste receptor systems to successively increasing concentrations of sweet solutions.

Folded ridges on the sides of your tongue, hosting taste buds. They are particularly sensitive to bitter tastes.

The blue dye helps visualize and count the taste buds on the tongue. The dye sticks to the taste buds, making them easily visible.

These are brain waves measured in response to taste stimuli. They help researchers assess taste perception.

Taste solutions are delivered through two parallel silicone tubes connected to the tongue. These tubes are used for water and taste solutions. Compressed air controls the delivery.

Delivering water between taste solutions cleanses the mouth, ensuring that each taste perception is not affected by the previous one.