Human taste: Peripheral anatomy, taste transduction, and coding
Human taste: Peripheral anatomy, taste transduction, and coding
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DOI：
10.1159/000093760
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发表时间：
2006-01-01
期刊：
影响因子：
--
通讯作者：
Huang, Liquan
中科院分区：
文献类型：
--
作者：
Breslin, Paul A. S.;Huang, Liquan
味觉的解剖学、生理学和心理学提供了一个独特的异质感官世界的一瞥；这个世界对味道的重要性是强大的，在转导的异质性和复杂性方面是多余的，在摄食和因此生命通常依赖于味觉输入时是必需的，在味觉细胞在组织损伤后不断翻转和再生，以及抵抗疾病、神经神经丧失和上皮破坏的情况下再生。这一章考虑了我们在解剖学、味蕾生理学、苦、甜、酸、味和咸的分子生物学、传入信号和质量编码、人类感知以及味觉的病理生理学和衰老方面的知识现状。我们重点介绍了味觉分子生物学方面取得的一些进展，并指出了需要进一步研究的领域，从味蕾的发育和再生，到味蕾内部的加工，再到味觉的中央/知觉编码网络。我们希望这一章将为更好地理解味觉生理学、知觉、疾病和未来的感官研究提供一个背景。
The anatomy, physiology and psychology of taste provide a glimpse into a uniquely heterogeneous sensory world; a world that is robust in its importance to flavor, redundant in its transductive heterogeneity and complexity, requisite in that feeding and hence life usually depend upon taste input, regenerative in that taste cells constantly turn over and regrow after tissue damage, and resistant to disease, loss of neural innervation and epithelial destruction. This chapter considers our current state of knowledge in anatomy, taste bud physiology, molecular biology of bitter, sweet, sour, savory and salty tastes, afferent signaling and quality coding, human perception, and pathophysiology and senescence of taste. We highlight some of the advances made in molecular biology of taste and point out areas where further research is needed ranging from taste bud development and regeneration, to within-taste bud processing, to central/perceptual coding networks for taste. Our hope is that this chapter will provide a background for greater understanding of taste physiology, perception, disease, and future sensory research.