Week 12 - Special Sense Wrap Up Flashcards

(38 cards)

1
Q

what type of epithelium is olfactory epithelium

A

(~5 cm²) yellow tinged patch of pseudostratified epithelium in the roof of the nasal cavity.

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2
Q

What does olfactory epithelium contain

A

o Olfactory sensory neurons (bipolar neurons). – bowling pin shaped receptor cells
o Olfactory cilia (non-motile, covered in mucus). – on apical dendrite of olfactory neurons
o Olfactory stem cells at the base – replaces damaged neurons.

*proteins binding to odorants keep them dissolved in mucus and transport them to dendrites

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3
Q

each olfactory neuron expresses how many receptor proteins

A

1

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4
Q

complex smells are detected through what

A

combinatorial activation. – pain and temperature receptors in nasal cavity – respond to irritants such as sharpness of ammonia, hotness of chilli and the chill of methanol

  • also trigeminal nerve (CN V) also detects irritants (e.g., ammonia, menthol).
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5
Q

impulses from receptor proteins and olfactory neurons reach the CNS via what

A

afferent fibres of CN 5

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6
Q

What is the process of olfactory transduction

A
  1. odorant binds to receptor on cilia
  2. activate G-protein cascade
  3. depolarization
  4. action potential formation if threshold reached
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7
Q

what is the order of locations for the signals for olfactory transduction

A
  1. olfactory nerve fibers
  2. olfactory bulb
  3. synapse in glomeruli with mitral cells
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8
Q

do olfactory signals travel through the thalamus before reaching the cortex

A

no

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9
Q

what do olfactory senses have a strong connection to

A

limbic system (memory, emotion) and reticular formation (visceral reflexes like vomiting). – can trigger memories and vomiting

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10
Q

explain olfactory cross modal integration

A
  • Certain brain areas (piriform cortex, amygdala) process smells with images or words (e.g., “banana”). -
  • Odor responses depend on valence (personal like/dislike).
    Odour modulated amygdala neurons change firing depending on personal preferences
    Amygdala activation by odours with both positive and negative valence
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11
Q

what changes firing depending on valence (personal like/dislikes) for odor

A

amygdala

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12
Q

what is anosmia

A
  • olfactory disorder
  • loss of smell
  • due to head trauma, inflammation, Parkinson’s,
  • may be an early sign of Alzheimer’s disease
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13
Q

What is olfactory hallucinations

A
  • olfactory disorders
  • the experience of a particular (usually unpleasant) odour such as rotting meat often linked to temporal lobe epilepsy.
    – involving the olfactory cortex and can occur as olfactory auras before the seizure begins or as olfactory hallucinations during the seizure
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14
Q

what are the 3 different types of taste buds

A
  • fungiform papillae
  • vallate papillae
  • foliate papillae
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15
Q

what are fungiform papillae

A
  • scattered across tongue
  • (1–5 taste buds each),
  • mushroom shaped
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16
Q

what are vallate papillae

A
  • largest and least numerous,
  • 8-12 make a V-shape at the back of the tongue (many taste buds).
17
Q

what are foliate papillae

A
  • located laterally on the tongue;
  • active mainly in children and fewer with age
18
Q

What are the 2 major cells in taste buds

A
  • gustatory epithelial cells
  • basal epithelial cells
19
Q

what are gustatory epithelial cells

A

receptor cells with gustatory hairs.
* Receptor cell for taste (at least 3 kinds with different thresholds of activation)
* Long microvilli (gustatory hairs) projecting from tips and through taste pore – bathed by saliva on epithelial surface
* Gustatory hairs are the sensitive portion (receptor membrane)
* Sensory dendrites receive signals from several gustatory epithelial cells

20
Q

What are basal epithelial cells

A

act as stem cells; replace gustatory cells every 7–10 days.

  • Acts as stem cells as they divide and differentiate into new gustatory epithelial cells
  • Replaced every 7-10 day because they are subject to friction and routinely burned by hot food
21
Q

What are Type I Cells

A
  • Gilia Cells

function: support and maintenance of the taste bud (support cells)
*Possibly involved in salt taste detection

22
Q

What are Type II Cells

A
  • Sweet
  • Bitter
  • Umami

Detects sweet, bitter and umami tastes
Receptor Cells

23
Q

What are Type III Cells

A
  • Sour

Detects sour taste

24
Q

What are Type IV Cells

A
  • Basal Cells

Function: Act as stem cells and divide and differentiate into the other types of cells (I, II, III)

25
What are the 5 taste modalities
- sweet - sour - salty - bitter - umami
26
what causes sweet modality
sugars, alcohol, some amino acids and some lead salts (in lead paint)
27
what causes sour taste
- acids - H+ ions
28
What causes salty taste
- metal ions - sodium chloride tastes (saltiest)
29
What causes bitter taste
- alkaloids - quinine - nicotine - caffeine - morphine - strychnine - some nonalkloid substances e.g. aspirin
30
What causes umami taste
- amino acids glutamate and aspartate (beef taste, tang of aging cheese and flavour of MSG
31
what is a possible 6th taste
fats or lipids
32
salt and sour taste is mediated by what
ion channels
33
sweet, bitter, umami is mediated by what
G-protein-coupled receptors
34
what is the process of taste transduction to CNS
1. binding of tastant to receptor 2. induces graded depolarising potential 3. neurotransmitter release 4. AP in associated sensory dendrites
35
Afferent fibres involved in taste transduction belong to what cranial nerves
- CN VII (chorda tympani branch) - CN IX (lingual branch - CN X
36
what cranial nerves invlved in taste transduction (7,9,5) synapse where
1. solitary nucleus of medulla 2. thalamus 3. gustatory cortex *taste impulses passing through solitary nucleus initiate reflex e.g . increased saliva secretion in mouth and gastric juice secretion in stomach
37
flavour is a complex combination of what sensations
- olfactory - gustatory - trigeminal sensations
38
what is the influence of vision on flavour perception
* Vision plays a strong role (e.g., food color, packaging, plate color) and appears dominant in multisensory flavour perception * Visual clues – food colour, packaging, ambient colour, plate ware colour and others