Human Taste Thresholds Are Modulated by Serotonin and Noradrenaline
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Cellular Mechanisms in Taste Buds
Bull Tokyo Dent Coll (2007) 48(4): 151–161 151 Review Article Cellular Mechanisms in Taste Buds Takashi Suzuki Professor (retired), Department of Physiology, Tokyo Dental College, 1-2-2 Masago, Mihama-ku, Chiba 261-8502, Japan Received 23 May, 2007/Accepted for publication 10 October, 2007 Abstract In the soft palate, tongue, pharynx and larynx surrounding the oral region, taste buds are present, allowing the sensation of taste. On the tongue surface, 3 kinds of papillae are present: fungiform, foliate, and circumvallate. Approximately 5,000 taste buds cover the surface of the human tongue, with about 30% fungiform, 30% foliate and 40% circumvallate papillae. Each taste bud comprises 4 kinds of cells, namely high dark (type I), low light (type II), and intermediate (type III) cells in electron density and Merkel-like taste basal cells (type IV) located at a distance from taste pores. Type II cells sense taste stimuli and type III cells transmit taste signals to sensory afferent nerve fibers. However, type I and type IV cells are not considered to possess obvious taste functions. Synaptic interactions that mediate communication in taste cells provide signal outputs to primary afferent fibers. In the study of taste bud cells, molecular functional techniques using single cells have recently been applied. Serotonin (5-HT) plays a role in cell-to-cell transmission of taste signals. ATP fills the criterion of a neurotransmitter that activates receptors of taste nerve fibers. Findings on 5-HT and ATP suggest that various different transmitters and receptors are present in taste buds. However, no firm evidence for taste- evoked release from type III cells has been identified, except for 5-HT and ATP. -
ANXIETY DISORDERS Date of Publication: Jan
Disease/Medical Condition ANXIETY AND ANXIETY DISORDERS Date of Publication: Jan. 31, 2019 (Anxiety disorders include “generalized anxiety disorder”; “social anxiety disorder” [formerly known as “social phobia”]; “separation anxiety disorder”; “selective mutism”; “agoraphobia”; “substance abuse/medication-induced anxiety disorder”; “specific phobias” [also known as “simple phobias”, which include claustrophobia, blood phobia, needle phobia, and dental phobia1]; and “panic disorder”.) Is the initiation of non-invasive dental hygiene procedures* contra-indicated? No, unless the patient/ client displays signs/symptoms of anxiety or an anxiety disorder that pose a risk to himself/herself or the dental hygienist during procedures (e.g., markedly elevated heartrate with comorbid heart disease, inability to sit still, etc.). Is medical consult advised? — No, if anxiety disorder has been previously diagnosed and is well controlled. — Yes, if anxiety disorder is newly suspected or poor control of previously diagnosed anxiety disorder is suspected. — Yes, if severe xerostomia is suspected to be related to antidepressant or benzodiazepine use (which may improve if an alternative medication is a consideration). Is the initiation of invasive dental hygiene procedures contra-indicated?** No, unless the patient/ client displays signs/symptoms of anxiety or an anxiety disorder that pose a risk to himself/herself or the dental hygienist during procedures (e.g., markedly elevated heartrate with comorbid heart disease, inability to sit still, etc.). Is medical consult advised? ....................................... See above. Is medical clearance required? .................................. No, unless: — a panic attack has previously occurred in the dental/dental hygiene setting; or — severe leukopenia (i.e., reduced white blood cell count, and hence immunosuppression) is suspected with tricyclic antidepressant (TCA) or monoamine oxidase inhibitor2 (MAOI) medication use. -
Food, Food Chemistry and Gustatory Sense
Food, Food Chemistry and Gustatory Sense COOH N H María González Esguevillas MacMillan Group Meeting May 12th, 2020 Food and Food Chemistry Introduction Concepts Food any nourishing substance eaten or drunk to sustain life, provide energy and promote growth any substance containing nutrients that can be ingested by a living organism and metabolized into energy and body tissue country social act culture age pleasure election It is fundamental for our life Food and Food Chemistry Introduction Concepts Food any nourishing substance eaten or drunk to sustain life, provide energy and promote growth any substance containing nutrients that can be ingested by a living organism and metabolized into energy and body tissue OH O HO O O HO OH O O O limonin OH O O orange taste HO O O O 5-caffeoylquinic acid Coffee taste OH H iPr N O Me O O 2-decanal Capsaicinoids Coriander taste Chilli burning sensation Astray, G. EJEAFChe. 2007, 6, 1742-1763 Food and Food Chemistry Introduction Concepts Food Chemistry the study of chemical processes and interactions of all biological and non-biological components of foods biological substances areas food processing techniques de Man, J. M. Principles of Food Chemistry 1999, Springer Science Fennema, O. R. Food Chemistry. 1985, 2nd edition New York: Marcel Dekker, Inc Food and Food Chemistry Introduction Concepts Food Chemistry the study of chemical processes and interactions of all biological and non-biological components of foods biological substances areas food processing techniques carbo- hydrates water minerals lipids flavors vitamins protein food enzymes colors additive Fennema, O. R. Food Chemistry. -
TEST YOUR TASTE Featuring a “Class Experiment” and “Try Your Own Experiment” TEACHER GUIDE
NEUROSCIENCE FOR KIDS http://faculty.washington.edu/chudler/neurok.html OUR CHEMICAL SENSES: TASTE TEST YOUR TASTE Featuring a “Class Experiment” and “Try Your Own Experiment” TEACHER GUIDE WHAT STUDENTS WILL DO · predict and then determine their ability to identify food samples by taste alone (holding the nose) and then by taste plus smell · collect all class data on identifying food samples and calculate the percentage of correct and incorrect answers for each method (with and without smell) · list factors that affect our ability to identify substances by taste · discuss the functions of the sense of taste · draw a simple diagram of the neural “circuitry” from the taste receptors to the brain · learn how to design experiments that include asking specific questions, defining control conditions, and changing one variable at a time · devise their own experiments to extend the study of the sense of taste SUGGESTED TIMES for these activities: 45 minutes for discussing background concepts and introducing the activities; 45 minutes for the “Class Experiment;” and 45 minutes for “Try Your Own Experiment.” 1 SETTING UP THE LAB Supplies For the Introduction to the Lab Activities Taste papers: control papers sodium benzoate papers phenylthiourea papers Source: Carolina Biological Supply Company, 1-800-334-5551 (or other biological or chemical supply companies) For the Class Experiment Food items, cut into identical chunks, about one to two-centimeter cubes. Food cubes should be prepared ahead of time by a person wearing latex gloves and using safe preparation techniques. Store the cubes in small lidded containers, in the refrigerator. Prepare enough for each student group to have containers of four or five of the following items, or seasonal items easily available. -
Chemoreception
Senses 5 SENSES live version • discussion • edit lesson • comment • report an error enses are the physiological methods of perception. The senses and their operation, classification, Sand theory are overlapping topics studied by a variety of fields. Sense is a faculty by which outside stimuli are perceived. We experience reality through our senses. A sense is a faculty by which outside stimuli are perceived. Many neurologists disagree about how many senses there actually are due to a broad interpretation of the definition of a sense. Our senses are split into two different groups. Our Exteroceptors detect stimulation from the outsides of our body. For example smell,taste,and equilibrium. The Interoceptors receive stimulation from the inside of our bodies. For instance, blood pressure dropping, changes in the gluclose and Ph levels. Children are generally taught that there are five senses (sight, hearing, touch, smell, taste). However, it is generally agreed that there are at least seven different senses in humans, and a minimum of two more observed in other organisms. Sense can also differ from one person to the next. Take taste for an example, what may taste great to me will taste awful to someone else. This all has to do with how our brains interpret the stimuli that is given. Chemoreception The senses of Gustation (taste) and Olfaction (smell) fall under the category of Chemoreception. Specialized cells act as receptors for certain chemical compounds. As these compounds react with the receptors, an impulse is sent to the brain and is registered as a certain taste or smell. Gustation and Olfaction are chemical senses because the receptors they contain are sensitive to the molecules in the food we eat, along with the air we breath. -
The Importance of Having'good Taste'
The importance of having 'Good Taste' The power to change the lives of persons with deafblindness around the world David Brown, from California Deafblind Services, continues his very successful series of articles about the senses and how they interact aste (the gustatory are distributed over the trigeminal nerve (the fifth sense) is the sense that epiglottis, the soft palate, cranial nerve) in the tongue Tdrives our appetite, and and the laryngeal and oral and the oral cavity. Facial also protects us from poisons. pharynx. The taste receptors palsy results from trigeminal The senses of taste and are sensitive to chemical nerve damage so is likely to smell are very closely linked, stimulation provided by involve some compromise to although stimuli through food substances dissolved the full and effective sense each of these senses travel in saliva in the mouth. of taste. We know that in by very different neurological Many nerves are responsible the population of children routes to reach the brain for transmitting taste with CHARGE Syndrome, for and provide information information to the brain, and example, about 43% have about environmental because of these multiple damage to this fifth cranial events and factors. Previous neural pathways a total nerve, which must present an visual, auditory and tactile loss of taste is very rare. additional, taste, difficulty to experiences can become Alongside distinctive and their other challenges with poweriully attached to identifying taste information eating and drinking. certain taste sensations and (for example, tastes that Infants experience taste memories, and can stimulate we might refer to precisely sensations before birth as strong taste anticipatory as 'banana' or 'coffee' or the first taste buds appear expectations. -
Mismatches Between Feeding Ecology and Taste Receptor Evolution
satisfactory explanation exists (2). Furthermore, Tas1r2 is absent LETTER in all bird genomes sequenced thus far (2), irrespective of their diet. Mismatches between feeding ecology Jiang et al. (1) further contended that sea lions and dolphins and taste receptor evolution: An need not sense the umami taste because they swallow food whole. Although it is true that Tas1r1 is pseudogenized in these inconvenient truth two species, the authors ignore the previous finding that Tas1r1 is also pseudogenized or missing in all bats examined, regardless Comparative and evolutionary biology can not only verify labo- of their diet (fruits, insects, or blood) (3). Although the pseu- ratory findings of gene functions but also provide insights into dogenization of Tas1r1 in the giant panda (4) occurred at ap- their physiological roles in nature that are sometimes difficult to proximately the same time as it switched from being a meat-eater discern in the laboratory. Specifically, if our understanding of the to a plant-eater (5), and thus may be related to the feeding physiological function of a gene is complete and accurate, the ecology, herbivorous mammals, such as the horse and cow, still gene should be inactivated or pseudogenized in and only in carry an intact Tas1r1 (5). organisms in which the presumed function of the gene has be- Clearly, the presence/absence of intact Tas1r2 and Tas1r1 in come useless or harmful. On the basis of multiple independent mammals and other vertebrates is sometimes inconsistent with pseudogenizations of the sweet taste receptor gene Tas1r2 in the known functions of these genes and the involved tastes. -
Taste and Smell Disorders in Clinical Neurology
TASTE AND SMELL DISORDERS IN CLINICAL NEUROLOGY OUTLINE A. Anatomy and Physiology of the Taste and Smell System B. Quantifying Chemosensory Disturbances C. Common Neurological and Medical Disorders causing Primary Smell Impairment with Secondary Loss of Food Flavors a. Post Traumatic Anosmia b. Medications (prescribed & over the counter) c. Alcohol Abuse d. Neurodegenerative Disorders e. Multiple Sclerosis f. Migraine g. Chronic Medical Disorders (liver and kidney disease, thyroid deficiency, Diabetes). D. Common Neurological and Medical Disorders Causing a Primary Taste disorder with usually Normal Olfactory Function. a. Medications (prescribed and over the counter), b. Toxins (smoking and Radiation Treatments) c. Chronic medical Disorders ( Liver and Kidney Disease, Hypothyroidism, GERD, Diabetes,) d. Neurological Disorders( Bell’s Palsy, Stroke, MS,) e. Intubation during an emergency or for general anesthesia. E. Abnormal Smells and Tastes (Dysosmia and Dysgeusia): Diagnosis and Treatment F. Morbidity of Smell and Taste Impairment. G. Treatment of Smell and Taste Impairment (Education, Counseling ,Changes in Food Preparation) H. Role of Smell Testing in the Diagnosis of Neurodegenerative Disorders 1 BACKGROUND Disorders of taste and smell play a very important role in many neurological conditions such as; head trauma, facial and trigeminal nerve impairment, and many neurodegenerative disorders such as Alzheimer’s, Parkinson Disorders, Lewy Body Disease and Frontal Temporal Dementia. Impaired smell and taste impairs quality of life such as loss of food enjoyment, weight loss or weight gain, decreased appetite and safety concerns such as inability to smell smoke, gas, spoiled food and one’s body odor. Dysosmia and Dysgeusia are very unpleasant disorders that often accompany smell and taste impairments. -
Photobiomodulation for Taste Alteration
Entry Photobiomodulation for Taste Alteration Marwan El Mobadder and Samir Nammour * Department of Dental Science, Faculty of Medicine, University of Liège, 4000 Liège, Belgium; [email protected] * Correspondence: [email protected]; Tel.: +32-474-507-722 Definition: Photobiomodulation (PBM) therapy employs light at red and near-infrared wavelengths to modulate biological activity. The therapeutic effect of PBM for the treatment or management of several diseases and injuries has gained significant popularity among researchers and clinicians, especially for the management of oral complications of cancer therapy. This entry focuses on the current evidence on the use of PBM for the management of a frequent oral complication due to cancer therapy—taste alteration. Keywords: dysgeusia; cancer complications; photobiomodulation; oral mucositis; laser therapy; taste alteration 1. Introduction Taste is one of the five basic senses, which also include hearing, touch, sight, and smell [1]. The three primary functions of this complex chemical process are pleasure, defense, and sustenance [1,2]. It is the perception derived from the stimulation of chemical molecule receptors in some specific locations of the oral cavity to code the taste qualities, in order to perceive the impact of the food on the organism, essentially [1,2]. An alteration Citation: El Mobadder, M.; of this typical taste functioning can be caused by various factors and is usually referred to Nammour, S. Photobiomodulation for as taste impairments, taste alteration, or dysgeusia [3,4]. Taste Alteration. Encyclopedia 2021, 1, In cancer patients, however, the impact of taste alteration or dysgeusia on the quality 240–248. https://doi.org/10.3390/ of life (QoL) is substantial, resulting in significant weight loss, malnutrition, depression, encyclopedia1010022 compromising adherence to cancer therapy, and, in severe cases, morbidity [5]. -
Dimers of Serotonin Receptors: Impact on Ligand Affinity and Signaling
Dimers of serotonin receptors: impact on ligand affinity and signaling Luc Maroteaux, Catherine Béchade, Anne Roumier To cite this version: Luc Maroteaux, Catherine Béchade, Anne Roumier. Dimers of serotonin receptors: impact on ligand affinity and signaling. Biochimie, Elsevier, 2019, 161, pp.23-33. 10.1016/j.biochi.2019.01.009. hal- 01996206 HAL Id: hal-01996206 https://hal.archives-ouvertes.fr/hal-01996206 Submitted on 28 Jan 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Maroteaux et al., 1 Dimers of serotonin receptors: impact on ligand affinity and signaling. Luc Maroteaux1,2,3, Catherine Béchade1,2,3, and Anne Roumier1,2,3 Affiliations: 1: INSERM UMR-S839, S1270, Paris, 75005, France; 2Sorbonne Université, Paris, 75005, France; 3Institut du Fer à Moulin, Paris, 75005, France. Running title: Dimers of serotonin receptors Correspondence should be addressed to: Luc Maroteaux INSERM UMR-S839, S1270, 17 rue du Fer a Moulin Paris, 75005, France; E-mail : [email protected] Abstract Membrane receptors often form complexes with other membrane proteins that directly interact with different effectors of the signal transduction machinery. G-protein-coupled receptors (GPCRs) were for long time considered as single pharmacological entities. -
Taste Quality Representation in the Human Brain
bioRxiv preprint doi: https://doi.org/10.1101/726711; this version posted August 6, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. bioRxiv (2019) Taste quality representation in the human brain Jason A. Avery?, Alexander G. Liu, John E. Ingeholm, Cameron D. Riddell, Stephen J. Gotts, and Alex Martin Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892 Submitted Online August 5, 2019 SUMMARY In the mammalian brain, the insula is the primary cortical substrate involved in the percep- tion of taste. Recent imaging studies in rodents have identified a gustotopic organization in the insula, whereby distinct insula regions are selectively responsive to one of the five basic tastes. However, numerous studies in monkeys have reported that gustatory cortical neurons are broadly-tuned to multiple tastes, and tastes are not represented in discrete spatial locations. Neu- roimaging studies in humans have thus far been unable to discern between these two models, though this may be due to the relatively low spatial resolution employed in taste studies to date. In the present study, we examined the spatial representation of taste within the human brain us- ing ultra-high resolution functional magnetic resonance imaging (MRI) at high magnetic field strength (7-Tesla). During scanning, participants tasted sweet, salty, sour and tasteless liquids, delivered via a custom-built MRI-compatible tastant-delivery system. Our univariate analyses revealed that all tastes (vs. tasteless) activated primary taste cortex within the bilateral dorsal mid-insula, but no brain region exhibited a consistent preference for any individual taste. -
The Association of Bovine T1R Family of Receptors Polymorphisms with Cattle Growth Traits ⇑ C.L
Research in Veterinary Science xxx (2012) xxx–xxx Contents lists available at SciVerse ScienceDirect Research in Veterinary Science journal homepage: www.elsevier.com/locate/rvsc The association of bovine T1R family of receptors polymorphisms with cattle growth traits ⇑ C.L. Zhang a, J. Yuan a, Q. Wang a, Y.H. Wang a, X.T. Fang a, C.Z. Lei b, D.Y. Yang c, H. Chen a, a Institute of Cellular and Molecular Biology, Xuzhou Normal University, Xuzhou, Jiangsu, PR China b College of Animal Science and Technology, Northwest Agriculture and Forestry University, Shaanxi Key Laboratory of Molecular Biology for Agriculture, Yangling, Shaanxi, PR China c College of Life Science, Dezhou University, Dezhou, Shandong 253023, PR China article info abstract Article history: The three members of the T1R class of taste-specific G protein-coupled receptors have been proven to Received 12 August 2011 function in combination with heterodimeric sweet and umami taste receptors in many mammals that Accepted 20 January 2012 affect food intake. This may in turn affect growth traits of livestock. We performed a comprehensive eval- Available online xxxx uation of single-nucleotide polymorphisms (SNPs) in the bovine TAS1R gene family, which encodes receptors for umami and sweet tastes. Complete DNA sequences of TAS1R1-, TAS1R2-, and TAS1R3-cod- Keywords: ing regions, obtained from 436 unrelated female cattle, representing three breeds (Qinchuan, Jiaxian Red, Taste receptors Luxi), revealed substantial coding and noncoding diversity. A total of nine SNPs in the TAS1R1 gene were SNP identified, among which seven SNPs were in the coding region, and two SNPs were in the introns.