Category: Uncategorized

"TASTE is in charge of evaluating the nutritious content of food and preventing the ingestion of toxic substances. Sweet taste permits the identification of energy-rich nutrients, umami allows the recognition of amino acids, salt taste ensures the proper dietary electrolyte balance, and sour and bitter warn against the intake of potentially noxious and/or poison- ous chemicals." https://lnkd.in/eh5--gC View in LinkedIn

If taste follows the illuminations of smell, it will turn out to be a more complex and nuanced system than some may believe. View in LinkedIn

TASTE CODING at the periphery is a case of "elegant simplicity. Contrary to what was generally believed, it is now clear that distinct cellular types expressing unique receptors are tuned can to detect each of the five basic tastes...Importantly, receptor cells for each taste quality function as dedicated sensors wired to elicit stereotypic responses." Overly-optimistic. https://lnkd.in/eh5--gC View in LinkedIn

CODED SIGNALS. "Taste afferent nerve fibers transmit information from taste buds to the brain. How the activation of receptor and presynaptic cells during gustatory stimulation translates into a neural code that specifies different taste qualities (sweet, bitter, etc) remains unclear." https://lnkd.in/edXs5uh View in LinkedIn

DIVERSE DISTRIBUTION. "Although alpha-gustucin, TRPM5, TIRs, and T2RS were discovered in the taste system, it took little time to find that these molecules were not tast-specific. Indeed, there is growing evidence for the expression of "taste transduction" molecules throughout the gastrointestinal and respiratory systems (and perhaps other tissues as well)." https://lnkd.in/e8rhRgW View in LinkedIn

BITTER TASTE RECEPTORS from human tongue were found unexpectedly in human lung muscle. And they had a three fold greater reactivity than traditional beta-agonist bronchodilators, opening the opportunity of using bitter rating molecules for asthma treatment. https://lnkd.in/eGPZukx View in LinkedIn

TASTE RECEPTORS. "Two families of taste receptors exist, sweet (TASIRI, TASIRI5), and bitter (TASZRI, TASZR50, and TASZR60), which when combined in dimers or other complexes give the perception of taste. In addition, visual, olfactory, trigeminal and mechanical mechanisms contribute. Hot tastes (chili pepper) are sensed by vanilloid receptor family, and cool tastes such as mint by CMRI receptors." http://en.m.wikipedia.org/wiki/Taste_receptor View in LinkedIn

TASTE AS THE MOST INTREPID SENSE. "Diverse sensory inputs tickle taste buds...taste is often confused with flavor, the combined sensory experience of olefaction and gustation...(but) their signals are integrated (in the brain) to generate favors and mediate food recognition." https://lnkd.in/edXs5uh View in LinkedIn

TASTE RECEPTOR REVIEW (2007). "Along with taste sensations, food usually simultaneously evokes other sensations, e.g., odor, touch, temperature, and irritation. Although it is not always easy to separate all these sensations perceptually, the nongustatory components are sensed by different systems, olfaction and somatosensation." http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2721271/ View in LinkedIn

GROWING LIST. "Researchers have proposed new receptor cells on the tongue for detecting calcium, water and carbonation. The growing list of putative tastes now includes soapiness, lysine, electric, alkaline, hydroxide, and metallic." And fattiness. Taste sciences has "made more progress in the last 15 years than the last 100." http://well.blogs.nytimes.com/2014/07/21/a-budding-club-of-tastes/?_r=0 View in LinkedIn