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Physiology of taste |
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| รหัสดีโอไอ | |
| Creator | Roongtawan Supabphol |
| Title | Physiology of taste |
| Publisher | Faculty of Medicine,Srinakharinwirot University |
| Publication Year | 2541 |
| Journal Title | Journal of Medicine and Health Sciences |
| Journal Vol. | 5 |
| Journal No. | 1 |
| Page no. | 38-50 |
| Keyword | Physi tasteology, |
| ISSN | 0859-3299 |
| Abstract | The taste (gustatory) receptor are classified as chemoreceptors excited by substances dissolved in saliva or oral fluids bathing them. Taste sensation can all be grouped into four basic qualities: sweet, sour, salty and bitter. The mechanism of taste transduction appears to have its own special mechanism for each taste.Salty taste seems to be due to sodium influx through sodium channels. Sour is madiated by hydrogen blockade of potassium or sodium channels. The bitter and sweet responses are midiated by G protein subunit, identified and named gustducin, that act to increase intracellular levels of calcium ion and inactivate potassium channels, respectively.The binding between tastant and receptor on the exposed microvill in the taste pore causes generation of intracellular messenger and change in membrane potential, depolarization. Thereby, general cell activation is attained. and finally, the release of neurotransmitter from taste cell causes excitation of sensory nerve fiber through synaptic exocytosis. |
