Developmental neurobiology of salt taste sensation
نویسندگان
چکیده
منابع مشابه
Biochemical Studies of Taste Sensation
Large numbers of taste buds are distributed over the body surface of the channel catfish Zctalurus punctatus, with the barbels having an especially high density. L-Alanine, as well as certain other amino acids, are taste stimuli in this animal. Epithelial tissue obtained by gentle scraping of the barbel surface was fractionated by differential centrifugation. A sedimentable fraction (P2) was pr...
متن کاملNeural basis of developing salt taste sensation: response changes in fetal, postnatal, and adult sheep.
To learn whether salt taste responses change during mammalian development, we recorded from multifiber preparations of the chorda tympani while stimulating the anterior tongue in sheep fetuses, lambs, and adults. Stimuli were 0.5 M NH4Cl, KCl, NaCl, and LiCl, and 0.05-0.75 M concentration series of the first three salts. Ultrastructural studies were made of taste buds at different ages to deter...
متن کاملDevelopmental changes of the taste sensation depending on the maturation of the taste bud and its distribution in mammals.
Behavioral experiments elucidated that newborn mammals must be able to distinguish differences of taste between preferable and aversive sapid solutions in order to continue their development (Steiner, 1973; Ganchrow et al., 1986). Such a gustatory function must depend on the development of taste buds both before and after birth. The appearance and maturation of taste buds are different among th...
متن کاملIntravital Microscopic Interrogation of Peripheral Taste Sensation
Intravital microscopy is a powerful tool in neuroscience but has not been adapted to the taste sensory organ due to anatomical constraint. Here we developed an imaging window to facilitate microscopic access to the murine tongue in vivo. Real-time two-photon microscopy allowed the visualization of three-dimensional microanatomy of the intact tongue mucosa and functional activity of taste cells ...
متن کاملMechanisms for Taste Sensation of Carbonation
Mechanisms for Taste Sensation of Carbonation David Yarmolinsky Carbonation, or the presence of carbon dioxide (CO2) dissolved in solution, is a commonly encountered feature of beverages in the contemporary human diet. While the popularity of carbonation may be attributed to its distinct sensory qualities, the specific orosensory pathways mediating CO2 detection in mammals have not previously b...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Trends in Neurosciences
سال: 1990
ISSN: 0166-2236
DOI: 10.1016/0166-2236(90)90046-d