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Gustation + Vision 1
| Question | Answer |
|---|---|
| Tastant | Molecules we can potentially taste |
| Flavor | combination of one or more tastes in combination with smell |
| retro nasal olfaction | flavor volatiles enhance taste, molecules released from food particles |
| taste vs. flavor | the more flavor volatiles, the steeper we perceive taste going up if they have more, ex. tomatoes has 100 flavor volatiles, when sweetness is added, steeper slope of perceived sweetness than blueberries which have 10 flavor volatiles |
| Papillae | 4 types, filiform, fungiform, circumvallate |
| Filiform papillae | most common, do not contain taste receptors, brush like texture, thought to keep tongue clean, push food molecules into taste receptors, facilitates process so it's more evenly distributed |
| Fungiform papillae | tip of tongue in front, the most taste buds on the tip of the tongue |
| circumvallate papillae | in the back, biggest taste buds |
| taste pores | contain taste buds along its side, taste buds are sideways |
| microvilli | where the sensory receptor ends are located, action potential |
| support cells | provide structure, help provide nutrients |
| basal cells | at end of taste bud, not specialized for anything, replace old receptors and turn into new ones |
| how many tastes does each taste bud taste? | one taste bud contains about all of the different tastes, some only a few, but almost never the case that they only code for one taste |
| Is there a gustotopic map? | There is no gustotopic map on the tongue and no clear map in cortex as well as far as we know |
| Where are taste buds besides in mouth | Taste buds line our stomach, subconscious control we are not aware of taste. Can also be in airways, know very little, subconscious, can sense toxins/bacteria, know they exist or can exist |
| chorda tympani, glossopharyngeal, and vagus | Cranial nerve seven, cranial nerve nine, and cranial nerve ten feed into brain stem, specifically the nuclear of the solitary tract within the medulla |
| Where does it go from the brain stem | specially goes from nucleus of the solitary tract of the medulla to limbic system to the thalamus, |
| Primary gustatory cortex | Insular cortex, primary G1, where we get perception, some signals continue on to orbitofrontal cortex |
| OFC | orbitofrontal cortex, integration area, receives info from insula and somatosensory cortex, pain, texture, temperature, all have to do with tactile sense, OFC deals with pleasure of foods, also gets info from olfaction |
| ipsilateral | as opposed to contralateral, gustation stays on same side of brain |
| Basic tastes | salty, bitter, sour, sweet, umami, and fat |
| tastes with GPCR | bitter and sweet |
| Tastes with ion channels | salty and sour |
| table salt | NaCl, separates into Na+ and Cl-, dissolved into separate pieces by water solution , enter mouth, dissolve, |
| Pathway of salty and sour tastes | Go into pore on patholi where taste buds are, receptors alongside verticle pore wall, receptors along side of taste buds, embedded in membrane of microvilli, ion channel opens up, accumulates at axon hillock until it reaches threshold, AP |
| How are salt receptors unique? | Unique in that it is the salt itself that causes the action potential |
| Sour pathway | same ion channel, allow acidic ion through, most common ion is hydrogen H+, more H+ more acidity, hydrogen increases charge and creates AP, H+ can go right through membrane, don't need receptors |
| Bitter and sweet pathway | temporarily binds to GPCR, causes G protein to change shape into a more highly activated state, increases positive charge |
| Bitter pathway | 25 different bitter receptors, each have a number, naming goes TAS2R +unique number, each receptor binds to a unique ion, some specific, some general, allows us to determine more kinds of taste, usually bitter is indictive of poisonous foods |
| sweet pathway | main 3 compounds, glucose, fructose, and sucrose, sweet receptors can bind to any of these ions, glucose is the primary sugar our body uses, usually get it from breaking down sucrose, naming is TAS1R + number |
| why do artificial sweeteners have a different structure to sweet ions but still bind to sweet receptors but still taste differently? | 1 theory is they bind to receptors slightly different so they activate differently and activates bitter as well, not everyone has bitter receptor |
| 1 theory as to why artificial sweeteners can lead to weight gain | miscalibration, mismatch in brain, brain is confused, sweet taste but no calories, can make you hungry, receptors aren't supplying what the body think it's supposed to |
| two types of sweet receptors | heterodimer and homiodimer |
| heterodimer | [TAS1R2 +TAS1R3] combines to form 1 giant sweet receptor, 2 different receptors |
| homodimer | [TAS1R3 + TAS1R3] two of the same receptors coupled together, responds to a higher concentration of sugar |
| Umami receptor | gives sense of protein, umami receptor is [TAS1R1 + TAS1R3], form dimer known as umami dimer, receptors in tongue and stomach |
| protein | string of amino acids, too big to bind to receptor, glutamic acid is 1 amino acid, still too big but can be converted into glutamate, which can bind to receptor |
| Umami is also known as MSG receptor | MSG is monosodium glutamate, flavor enhancer, gives savory taste, known as possible neurotoxin, some people report getting sick/numbness/tingling/headache/sweating/chest tightness when consuming |
| why is MSG considered a potential neurotoxin? | because it's an excitatory transmitter, we don't typically eat neurotransmitters |
| Fat receptor | lipid, chain of fatty acid, binds to fat receptors, works the same as GPCR steps, not anywhere in mouth, located in small intestine, conscious through somatosensory system |
| PTC | phenylthiocarbamide, gene for TAS2R38, bitter receptor, carcinogen, can taste to see |
| supertasters | taste rare compounds and have strong reaction, another way to measure is the density of fungiform of papillae on tip of tongue |
| health effects of being a supertaster | sensitive to bitter tastes, less likely to eat vegetables, more likely to have colon issues, more polyps can lead to cancer, less likely to eat as much fat, less likely to be obese and have heart disease |
| how many cortex neurons are dedicated to visual processing | 50% of cortex neurons are dedicated to visual processing |
| pathway of vision after reaching occipital lobe | sent to the parietal lobe, temporal lobe, and converges in the frontal cortex, the frontal cortex is the integration area |
| Dorsal and ventral pathway | parallel pathways |
| dorsal pathway | takes spatial relationships in vison, also called the "where" pathway, parietal lobe |
| ventral pathway | processes and identifies "what" objects are, called the "what" pathway, temporal lobe |
| electromagnetic | light energy, gamma rays are very small, we can only detect a small sliver of the electromagnetic spectrum, |
| Color | in our heads, does not intrinsically exist in nature, the light bouncing off of an object causes us to perceive it as a certain color |
| cornea | surface of eye |
| anterior chamber | in between the cornea and lens, includes aqueous humor (fluid) |
| pupil | isn't a structure, just an opening for light to enter the eye |
| lens | pigment surrounding pupil, when light enters the pupil, it passes through lens |
| ciliary body | contains muscles that change the shape of lens |
| vitreous humor | fluid within the eyeball, light passes through this into retina |
| Retina | inner lining of eye, not in the back of the eye, contains layer of cells |
| light scatter | must be minimized to allow you to see clearly, light causes photo receptors to fire an AP |
| light travels backwards from entering eyes | goes from ganglion cells, bipolar cells, and then photoreceptors, the axon of the ganglion cells is the optic nerve, exits eye and extends to thalamus, there are about 1 million ganglion cells in each eye |
| pigment epithelium | dark pigmented layer, black sheet of cells, light is absorbed here to help prevent it from bouncing around different photoreceptors, helps acuity, shiny in nocturnal animals to amp up the signal |
| light that bypasses photoreceptors and goes straight to optic nerve | cannot be seen, blind spot |
| accommodation | concept of the muscles that control the lens changing shape so you can refocus, closer to the eyes is accommodation, farther away is deaccommodation, when accommodated, the lens bends/puffs out, ability decreases with age, lens is less flexible |
| cataract | clouding of the lens, causes blurry vision, happens with age, removal through surgery is very common nowadays |
| how does light bend | in a medium, including in the lens |
| astigmatism | imperfections in the cornea |
| myopia | nearsightedness |
| hyperopia | farsightedness |
| LASIK surgery | lasers smooth out the cornea |
| fovea | highest concentration of rods and cones, best acuity |
| outer segment | pigmented discs, when light hits, causes AP |
| rods | achromatic, don't differentiate colors, help see at nightime, low spatial acuity, work better in low light |
| cones | distinguishes color, daytime vision, not as precise as rods, high spatial acuity, S, M, and L cones, the fovea has all cones, no rods |
| acuity | ability to see detail |
| S cones | short wave lengths |
| M cones | medium wave lengths |
| L cones | large wave lengths |
| process of light entering eye | cornea, anterior chamber, aqueous humor, pupil, lens, vitreous humor, retina, RGC (ganglion), bipolar cells, photoreceptors |
Created by:
lilynoellehutch
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