Shravani Mahendra
Ghanate
172
2
FY
BAMS
Subject :
Physiology of Gustation
Subtitle: Understanding
the Science Behind Taste
• TASTE BUDS
PATHWAY FOR TASTE
PRIMARY TASTE SENSATIONS
DISCRIMINATION OF DIFFERENT TASTE SENSATIONS
SUBSTANCES PRODUCING TASTE SENSATIONS
TASTE TRANSDUCTION
FLAVOR
■ APPLIED PHYSIOLOGY: ABNORMALITIES OF TASTE SENSATION
Introduction
• Gustation is one of the five primary senses.
• Essential for identifying safe and nutritious
food.
• Closely linked to the sense of smell for flavor
perception.
Overview of the Taste System
• A chemosensory system that detects chemical
molecules.
• Integrates taste, smell, texture, and
temperature.
• Supports dietary habits and protective
In adults, about 10,000 taste
buds are present and the
number is more in children.
In old age, many taste buds
degenerate and the taste
sensitivity
SITUATION OF TASTE BUDS
Most of the taste buds are present on the papillae of
tongue. Taste buds are also situated in the ilucosa of
epiglottis, palate, pharynx and the proximal part of
esophagus.
Types of papillae located on tongue:
1. Filiform papillae.
2. Fungiform papillae.
3. Circumvallate papillae.
1. Filiform Papillae
Filiform papillae are small and
conical-shaped papillae, situated
over the dorsum of tongue. These
papillae contain a smaller number of
taste buds (only a few).
2. Fungiform Papillae
Fungiform papillae are round in shape
and are situ- ated over the anterior
surface of tongue near the tip.
Numerous fungiform papillae are
present. Each papilla contains
moderate number of taste buds (up to
10).
Circumvallate Papillae
Circumvallate papillae are large structures
present on the posterior part of tongue and are
many in number. These papillae are arranged in
the shape of 'V'. Each papilla contains many
taste buds (up to 100).
Anatomy of Taste Buds
• Taste buds are specialized sensory organs.
• Contain:
• Gustatory receptor cells (sense taste).
• Supporting cells (provide structure).
• Basal cells (regenerate receptor cells).
• Lifespan of receptor cells: ~10 days.
All the cells of taste bud are surrounded by
epithe- lial cells. There are tight junctions
between epithelial cells and the neck portion of
the type I, II and III cells, so that only the tip of
these cells are exposed to fluid in oral cavity.
Cells of taste buds undergo constant cycle of
growth, apoptosis and regeneration.
■PATHWAY FOR TASTE
■ RECEPTORS
Receptors for taste sensation are the type II and
type III cells of taste buds. Each taste bud is
innervated by about g 50 sensory nerve fibers
and each nerve fiber supplies at least five taste
buds through its terminals.
FIRST ORDER NEURON
First order neurons of taste pathway are in the nuclei of three
different cranial nerves, situated in medulla oblongata.
Dendrites of the neurons are distributed to the taste buds. After
arising from taste buds, the fibers reach the cranial nerve nuclei
by running along the following nerves .
1. Chorda tympani fibers of facial nerve, which run from anterior
two third of tongue.
2. Glossopharyngeal nerve fibers, which run from posterior one
third of the tongue.
Axons from first order neurons in the nuclei of
these nerves run together in medulla oblongata
and terminate in the nucleus of tractus
solitarius.
SECOND ORDER NEURON
Second order neurons are in the nucleus of
tractus solitarius. Axons of second order
neurons run through medial lemniscus and
terminate in posteroventral nucleus of
■THIRD ORDER NEURON
Third order neurons are in the posteroventral
nucleus of thalamus. Axons from third order
neurons project into parietal lobe of the
cerebral
TASTE cortex.
CENTER
Center for taste sensation is in opercular insular
cor- tex, i.e. in the lower part of postcentral
gyrus, which receives cutaneous sensations from
face. Thus, the taste fibers do not have an
Taste Transduction Mechanism
Sweet, Bitter, Umami: GPCRs initiate intracellular cascades.
alty: Sodium enters via ion channels, causing depolarization.
3. Sour: Hydrogen ions interact with proton channels.
4. Neurotransmitter release activates sensory neurons.
FLAVOR
Flavor of food is the combination of two chemical
sensa- tions, namely taste and smell sensations.
Taste of the food is detected by the receptors in taste
buds and the information is sent to brain. Smell of the
food is detected by olfactory receptors in nose and
the information is sent to brain.
Ultimately, both taste and smell sensations com- bine
and allow us to detect the flavors of food.
Retronasal olfaction is linked with flavor of the food
Neural Pathways of Taste
• Cranial nerves involved:
• Facial Nerve (CN VII): Front two-thirds of the
tongue.
• Glossopharyngeal Nerve (CN IX): Back one-
third.
• Vagus Nerve (CN X): Epiglottis and throat.
Factors Influencing Taste Perception
• Age: Decreased sensitivity in older adults.
• Genetics: Variations in taste receptor
expression.
• Environment: Smoking or exposure to toxins.
• Health: Conditions like dry mouth, infections,
Role of Gustation in Nutrition
• Helps regulate appetite and food
selection.
• Prevents ingestion of harmful
substances.
Disorders of Taste
• Ageusia: Complete loss of taste sensation.
• Hypogeusia: Reduced taste sensitivity.
• Dysgeusia: Altered or unpleasant taste perception.
• Causes:
• Neurological damage.
• Medications.
• Infections or trauma.
Conclusion
• Gustation is vital for survival, nutrition, and
food enjoyment.
• The interplay of taste, smell, and texture
creates flavor perception.
• Understanding its physiology helps address
taste-related health issues.
Thank You
For your attention
