Week 7: Chemical Senses of Taste & Smell Flashcards
(22 cards)
Sensory system where receptor cells transmit signals to neurons
TYPE 2 SENSORY SYSTEM (GUSTATION)
Sensory system where the neuron itself detects the stimulus
TYPE 1 SENSORY SYSTEM (OLFACTION)
Receptor cells in tongue papillae that transduce chemical taste stimuli
TASTE CELLS
Types of papillae where taste buds are located
CIRCUMVALLATE, FOLIATE, FUNGIFORM
Openings at the top of taste buds where tastants interact with microvilli
TASTE PORES
Specialized receptor structures embedded in taste buds and replaced every \~10 days
TASTE CELLS
Electrical signal generated when chemical binds taste receptor and depolarizes the cell
RECEPTOR POTENTIAL
Ion causing direct depolarization of taste cells for salt perception
SODIUM (Na⁺)
Ion that blocks K+ channels, leading to depolarization in sour taste
HYDROGEN IONS (H⁺)
G protein-coupled taste transduction for sweet involving cAMP production
SWEET TASTE TRANSDUCTION
G protein-coupled taste transduction for bitter involving IP3 and Ca²⁺ release
BITTER TASTE TRANSDUCTION
Neurotransmitter release from taste cells after depolarization and Ca²⁺ entry
CHEMICAL SYNAPTIC SIGNALING TO AFFERENT NEURONS
Each taste cell responds to multiple tastants; brain interprets pattern of activity
POPULATION CODING OF TASTE
Location of olfactory receptor neurons
OLFACTORY MUCOSA (ROOF OF NASAL CAVITY)
Cells in the olfactory epithelium that maintain ion balance and support neurons
SUPPORTING CELLS
Sensory cells with cilia that detect airborne odorants
OLFACTORY RECEPTOR NEURONS
Olfactory transduction: G protein activates adenylate cyclase to make cAMP
ODORANT SIGNAL TRANSDUCTION
Ion channels opened by cAMP in olfactory neurons
Na⁺ AND Ca²⁺ CHANNELS
Electrical signal from cilia that triggers action potential at the soma
GENERATOR POTENTIAL
Olfactory receptor neurons replaced periodically from these stem cells
BASAL CELLS
Brain structure where olfactory receptor axons first synapse
OLFACTORY BULB
Interaction that enhances taste discrimination by integrating olfactory input
SMELL-TASTE INTERACTION