Drivers of Flavour Perception - Taste and Odour receptors
45 important questions on Drivers of Flavour Perception - Taste and Odour receptors
What is the cribiform plate?
Where is the olfactory epithelium?
Where are the olfactory sensory cells located?
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What happens when the receptor is activated through ligand binding?
What happens inside the olfactory sensory cell when a volatile compound binds to a GPCR on the outside of the membrane?
- The G-protein that is coupled to the receptor on the inside of the membrane is dissociated.
- The free G-protein will start a cascade of events on the inside of the cell.
- The G-protein can bind to an ion channel, that is located inside the cell membrane. After binding, the ion channel will open and allow positively charged ions to enter the cell.
- The influx of positive ions causes a depolarisation of the cell which lead to the firing of an action potential.
What are 3 key passages in the olfactory system:
- Interaction of volatile compounds and G-protein coupled receptors --> cell depolarization
- Signal transduction from olfactory epithelial cell to the glomerulus
- Transfer of the information from the olfactory bulb to the brain through mitral cells
How many functional genes that are part of the family of olfactory genes do humans have?
Which physiological factors change the sensitivity to odours?
- Decreased with age
- Higher sensitivity of woman compared to men
- Size of the nose --> larger more odour detection ability
What is the cause for decreased sensitivity to odour with age?
By which routes is odour detection caused?
- Orthonasal (air that comes directly into the nasal cavity)
- Retronasal (via the mouth)
One odour can activate multiple neurons. T/F
One neuron can be activated by multiple odours (although with different affinity). T/F
Higher concentrations of odor activate more receptors. T/F
What does a higher concentration of odour molecules (volatiles) do?
- more receptors
- same amount of receptors for a longer period of time
Both result in a stronger perception of the odour
Where is the map formed that belongs to the signals originating from the volatile compounds of a specific smell?
Which tastes are connected to the human physiological needs and how?
- Lack of ions in body --> need for salt
- Lack of proteins --> need for umami
Which taste receptor do penguins not have?
The presence of taste receptors differs between individuals. T/F
What happens when you have a taste receptor for fat?
Which 3 taste buds exist?
- Fungiform taste buds --> on the anterior part of the tongue
- Foliate taste buds --> on the side of the tongue
- Circumvallate taste buds --> on the back of the tongue
An individual taste bud contains all taste cells. T/F
A single taste cell in the taste bud is responsible for the recognition of one specific taste. T/F
The axons of taste cells synapse on different locations in the gustatory (taste) cortex. T/F
The axons of taste cells remain separate and synapse in different parts of the brain. T/F
How is it called that each axon of a taste cell separately transfers a signal to the gustatory cortex?
Which 2 types of taste receptors are there?
- GPCR --> sweet, umami and bitter
- Ion channel --> sour and salty
How can ion channels in the membrane function as receptors?
The receptor type determines the taste belonging to the taste cell. T/F
In the brain the location of the synapsing of the taste cell corresponds to the recognition of a certain taste. T/F
If a receptor for glucose on a sweet taste cell is replaced by a receptor for salt (NaCl), ligand-receptor binding will still result in a sweet taste perception. T/F
What is the difference between smell and taste perception?
- Taste --> direct signal transmission from the taste cell to the brain via the labelled lines model
- Smell --> signal transmission via intermediate synaps (the glomerulus with mitral/tufted cells)
What do taste enhancers do?
How is the strength of binding of the ligand related to the activation of the receptor?
- Strong binding (high affinity) --> continuous activation of the receptor
- Weak binding (low affinity) --> can be washed away with saliva and result in less activation of the receptor
What is the second system involved in taste perception (besides taste receptors in papillae)?
What is the trigeminal system?
Which receptors belong to the trigeminal system?
How is mucin (gelling glycoprotein) secreted?
What does amylase in the saliva do?
What does lipase in the saliva do?
What is the function of the enzymes in the saliva?
- Not for digestion --> the enzymes in the lower part of the digestive system can perform their action to a higher extent and the time period is much longer
- Taste perception --> hydrolysis break-down products (e.g. Free fatty acids) can be perceived
Which pathways are involved in satiety or reward?
Why are salivary enzymes not useful for digestion?
- Time is too short
- Enzyme concentration too low
How can sweetness and flavour perception be different in different cultures?
Which compounds induce long term satiety?
What is the umami taste caused by?
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