首页|HOW TASTE WORKS: CELLS, RECEPTORS AND GUSTATORY PERCEPTION
HOW TASTE WORKS: CELLS, RECEPTORS AND GUSTATORY PERCEPTION
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NSTL
Springer Nature
The sensitivity of taste in mammals varies due to quantitative and qualitative differences in the structure of the taste perception organs. Gustatory perception is made possible by the peripheral chemosensory organs, i.e., the taste buds, which are distributed in the epithelium of the taste papillae of the palate, tongue, epiglottis, throat and larynx. Each taste bud consists of a community of similar to 100 cells that process and integrate taste information with metabolic needs. Mammalian taste buds are contained in circumvallate, fungiform and foliate papillae and react to sweet, salty, sour, bitter and umami stimuli. The sensitivity of the taste buds for individual taste stimuli varies extensively and depends on the type of papillae and the part of the oral cavity in which they are located. There are at least three different cell types found in mammalian taste buds: type I cells, receptor (type II) cells and presynaptic (type III) cells. This review focuses on the biophysiological mechanisms of action of the various taste stimuli in humans. Currently, the best-characterized proteins are the receptors (GPCR). In addition, the activation of bitter, sweet and umami tastes are relatively well known, but the activation of salty and sour tastes has yet to be clearly explained.
Taste papillaeTaste budsTaste perceptionBasic taste qualitiesTypes of cells located in the taste budsActivation of taste receptor cellsEpithelial sodium channelsENaCBitterSweet and umami taste receptorsTASRsExtra-oral tissue TAS2RsCalcium homeostasis modulator 1 channelCALHM1
Kikut-Ligaj, Dariusz、Trzcielinska-Lorych, Joanna
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Univ Econ, Fac Commod Sci, Dept Dept Nat Sci & Qual Assurance, Al Niepodleglosci 10, PL-61875
Poznan Univ Med Sci, Dept Histol & Embryol, PL-60781 Poznan, Poland
NSTL
Springer Nature
