SENSORY PROTEINS TASTE
The sense of taste involves the reaction of chemicals with nerve cells which send messages to the brain to create the perception of flavor.
- Glossopharyngeal Nerve
- Trigeminal Nerve
- Facial Nerve
- Circumvallate Papillae
- Fungiform Papillae
- Hypoglossal Nerve
- Foliate Papillae
- Filiform Papillae
- Gustatory Pore
PROCESS OF TASTING
Structures that contain taste buds and sensory cells on the tongue
Mushroom-shaped papillae located at the front
Leaf-shaped papillae located on the side of the tongue.
Papillae organized in a chevron at the back of the tongue
Long, thin, V-shaped papillae located on the surface dorm papillae do not contain taste buds.
Small opening on the surface of the tongue through and ions from food enter to reach the receptor cells inside
Carries messages from the anterior 2/3 of the tongue.
Carries messages from the posterior tongue.
Carries messages from the throat and palate
Role: Detection of carbohydrate sources of calories.
Proteins: TAS1 R2/TAS1 R3 heterodimer receptor recognizes diverse natural and synthetic sweeteners (1,2,5).
Detection of potentially harmful compounds.
Proteins: TAS2R1 functions as a bitter taste receptor. PROP controls the detection of the bitter compound 6-n-propy1-2-thiouracil (3, 4).
Detection of ripeness of fruit & potentially spoiled food.
Proteins: HCN1 and HCN4 are potassium channels that serve as sour taste receptors (5,6)
Role: Detection of protein content in food.
Protein; The TAS1R1/TAS1R3 heterodimer receptor recognizes stimuli from umami tastes, such as monosodium glutamate (5, 7).
Role: Detection of minerals, and is essential for fluid and electrolyte homeostasis.
Proteins: Salty tastes are mediated by taste receptor cells expressing the epithelial sodium channel, ENaC. (5,8).
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