Taste buds contain taste receptor cells, also known as gustatory cells. The taste receptor lies around a small structure known as a papilla found on the upper surface of the tongue, soft palate, upper esophagus, cheeks and epiglottis. These structures are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet, and umami; through the combination of these elements we detect "taste." Popular myths give these different flavors to different areas of the tongue; in fact this sense can be detected by the area of ​​the tongue. Through a small hole in the tongue epithelium, called the pores of taste, the parts of the food dissolved in the saliva come into contact with the taste receptor. It lies above the taste receptor cells that form the taste bud. The taste receptor cells transmit information detected by groups of various receptors and ion channels into the brain's gustatory areas through the seventh, ninth and tenth cranial nerves.
On average, the human tongue has 2,000-8,000 tastes.
Video Taste bud
Jenis papillae
Sauce flavor on the tongue sitting on the protrusion raised the surface of the tongue called papillae. There are three types of lingual papilla that contain the feelings that exist in the human tongue:
- Fungiform papilla - as the name implies, it's slightly mushroom-shaped if seen in longitudinal parts. It's mostly present on the dorsal surface of the tongue, as well as on the side. Powered by facial nerve.
- Doliat papillae - this is a bulge and groove toward the posterior portion of the tongue found on the lateral border. Face nerve examination (anterior papillae) and glossopharyngeal nerve (posterior papillae).
- Papilla sirkumvallata - there are only about 10 to 14 papillae present in most people, and they are behind the mouth of the tongue. They are arranged in a circular line right in front of the tongue sulcus terminalis. They are associated with the Ebon Von gland channel, and are innervated by the glossopharyngeal nerve.
The four types of papillae papilla filiformis are the most widely but do not contain the taste buds. They are characterized by increased keratinisation and are involved in the mechanical aspects of providing abrasion.
The taste of salt, sweet, sour and umami causes depolarization of taste cells, although different mechanisms are applied.
Bitter causes internal release of Ca 2 , no external Ca 2 is required.
Shoots are formed by two types of cells: support cells and crushing cells.
The supports (sustentacular cells) are mostly arranged like barrels, and form an outer envelope for the bud. Some, however, are found in the inland buds between gustatory cells.
The gustatory (taste) cells , chemoreceptor, occupy the center of the bud; they are spindle-shaped, and each has a large round nucleus near the center of the cell.
The peripheral end of the cell ends in penetrating pores in fine hair filaments, hair penetrating.
The central process runs towards extreme extremities of buds, and ends in single or bifurcated varicosities.
Fibril fibrils after losing their medullary sheath enter the taster, and end up with a delicate extremity between stimulating cells; other fibrils of the nerve branching between the support cells and ending in the delicate extremities; This, however, is believed to be nerve sensation common and not gustatory.
The average life of the taster is 10 days.
Maps Taste bud
See also
- Tongue map
References
External links
- Perception Sense: Crack Code
- Scientists Explore How Taste Buds Works from National Public Radio Talk of the Nation , July 22, 2005
- http://kidshealth.org/kid/talk/qa/taste_buds.html For kids about taste!
- http://www.newser.com/story/103744/your-lungs-have-their-own-taste-buds.html
Source of the article : Wikipedia
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