When we were in medical school
what we read about this sensation is so primitive compared to what is known today all we knew was about various papillae in the general understanding that there are various basic sensations of taste and there was much interest about newly discovered umami taste.
The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled for each taste. Although widely taught in schools, this was scientifically disproven by later research; all taste sensations come from all regions of the tongue, although different parts are more sensitive to certain tastes.[1][2]
The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled for each taste. Although widely taught in schools, this was scientifically disproven by later research; all taste sensations come from all regions of the tongue, although different parts are more sensitive to certain tastes.[1][2]
But recently when I was looking up ion channels I came across some information regarding the various channels which are responsible for appreciation of the innumerable number of tastes which we take it as granted. But if some of these channels were not to work possibly that might have when we get older or have Alzheimer's or dementia if you cannot enjoy the taste then your nutrition will suffer.
phenylthiocarbamide (PTC)
I'm one of those persons who tastes phenylthiocarbamide (PTC) as very bitter. Whether it has got anything to do with my inability to eat bitter gourd curry. Which my wife seems to enjoy very much
History[edit]
The theory behind this map originated from a paper written by Harvard psychologist Edwin G. Boring, which was a translation of a German paper, Zur Psychophysik des Geschmackssinnes, which was written in 1901.[3] The unclear representation of data in the former paper suggested that each part of the tongue tastes exactly one basic taste.[4][5]
Actually, the paper showed minute differences in threshold detection levels across the tongue.[6] These differences were later taken out of context and the minute difference in threshold sensitivity related simply in textbooks as a difference in sensitivity.[7]
So, while some parts of the tongue may be able to detect a taste before the others do, all parts are equally good at conveying the qualia of all tastes. Threshold sensitivity may differ across the tongue,[7] but intensity of sensation does not.
The same article included a taste bud distribution diagram that showed a "taste belt".[8]
In 1974, Virginia Collings investigated the topic again, and confirmed that all the tastes exist on all parts of the tongue.[9]
As taste senses both harmful and beneficial things, all basic tastes are classified as either aversive or appetitive, depending upon the effect the things they sense have on our bodies.[11] Sweetness helps to identify energy-rich foods, while bitterness serves as a warning sign of poisons.[12]
Among humans, taste perception begins to fade around 50 years of age because of loss of tongue papillae and a general decrease in saliva production.[13] Also, not all mammals share the same taste senses: some rodents can taste starch (which humans cannot), cats cannot taste sweetness, and several other carnivores (hyenas, dolphins, and sea lions, among others) have lost the ability to sense up to four of their ancestral five taste senses.[14]
I have to check how they were able to test whether these animals can taste or not.
Researchers use two synthetic substances, phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) to study the genetics of bitter perception. These two substances taste bitter to some people, but are virtually tasteless to others. Among the tasters, some are so-called "supertasters" to whom PTC and PROP are extremely bitter. The variation in sensitivity is determined by two common alleles at the TAS2R38 locus.[42] This genetic variation in the ability to taste a substance has been a source of great interest to those who study genetics.
I'm one of those persons who tastes phenylthiocarbamide (PTC) as very bitter. Whether it has got anything to do with my inability to eat bitter gourd curry. Which my wife seems to enjoy very much
Taste
The TRP channels play a significant role in taste with channels responding to different tastes. TRPA responds to mustard oil, wasabi, and cinnamon, TRPA1 and TRPV responds to garlic (allicin), TRPV responds to chilli pepper (capsaicin), TRPA responds to wasabi (allyl isothiocyanate) and mustard oil; Trpm is activated by menthol, camphor, peppermint, and cooling agents; yet others are activated by molecules (THC, CBD and CBN) found in marijuana.
Taste receptors in lung
In 2010, researchers found bitter taste receptors in lung tissue, which cause airways to relax when a bitter substance is encountered. They believe this mechanism is evolutionarily adaptive because it helps clear lung infections, but could also be exploited to treat asthma and chronic obstructive pulmonary disease.[22]
What I am not able to still understand and still not fully explained is, once an electrical signal is formed in the neuron which is attach it to the taste cell. How does this electrical signal from one taste cell differs from another and also what it does in those areas of the brain where taste sensation is perceived
Digital lollipop;an electronic device that synthesizes virtual tastes by stimulating the human tongue with electric currents. You can read all about this by clicking on the headline and the link after that.We’ve talked about robot burger makers"How about virtual tasting, so you could sample your burger before buying it, without grossing everyone out — even taste a pizza before having it delivered?"
When we were young we used to taste small penlight battery terminal to get the sensation of tingling and also some saltiness
No comments:
Post a Comment