Taste mechanism

Noble, A.C., Astringency and bitterness of flavonoid phenols. In Chemistry of Taste Mechanisms, Behaviors, and Mimics (eds P. Given and D. Paredes), American Chemical Society, Washington, DC, 2002, p. 192. 

Scott K. 2005. Taste recognition Food for thought. Neuron 48 455-464. (Review of taste mechanisms)... 

Olfaction is thought to be the dominant chemosensory modality by which reproductive pheromones are detected in fish, although there is evidence that taste mechanisms are involved in some species (Liley,... 

Hollowood, T.A., J.M. Davidson, L. DeGroot, R.S.T. Linforth, A.J. Taylor, Taste release and its effect on overall flavor perception, in Chemistry of Taste Mechanisms, Behavior, and Mimics, P.G.D. Paredes, Ed., Amer. Chem. Soc., Washington, D.C.,... 

P Given, D Paredes. Chemistry of Taste Mechanisms, Behaviours, and Mimics. Washington, DC American Chemical Society, 2002. 

Taste-active chemicals react with receptors on the surface of sensory cells in the papillae causing electrical depolarization, ie, drop in the voltage across the sensory cell membrane. The collection of biochemical events that are involved in this process is called transduction (15,16). Not all the chemical steps involved in transduction are known however, it is clear that different transduction mechanisms are involved in different taste quaUties different transduction mechanisms exist for the same chemical in different species (15). Thus the specificity of chemosensory processes, ie, taste and smell, to different chemicals is caused by differences in the sensory cell membrane, the transduction mechanisms, and the central nervous system (14). 

An alternative view (123) is that no single model can adequately explain why any given compound is sweet. This hypothesis derives from several features. First, there is the observation that all carbohydrates having a critical ratio of OH to C are sweet tasting. In other words, there are no stmctural constraints to the sweetness of carbohydrates. Second, not all sweeteners can be fit to the same SAR model. Rather, some fit one, others fit another. Third, studies on the transduction mechanisms of sweetness suggest more than a single mechanism for sweet taste, implying multiple receptors for sweeteners. 

The most common application of carbon adsorption in municipal water treatment is in the removal of taste and odor compounds. Figure 12 provides an example of a process flow diagram for a municipal water treatment plant. In this example water is pumped from the river into a flotation unit, which is used for the removal of suspended solids such as algae and particulate matter. Dissolved air is the injected under pressure into the basin. This action creates microbubbles which become attached to the suspended solids, causing them to float. This results in a layer of suspended solids on the surface of the water, which is removed using a mechanical skimming technique. Go back to Chapter 8 if you need to refresh your memory on air flotation systems. 

Smeaton was a born mechanic and incessant experimeiitor, but a man of simple tastes and wants. He limited his professional engagements in order to devote a certain portion of his time to scientific investigations. One of Smeaton s rules was not to trust deductions drawn from theory when there was an opportunity for actual experiment. In 1771 Smeaton founded a club for engineers, which later came to be call the Smeatonian Society. ... 

As early as 1848, it had been suggested that sensory receptors transduce only one sensation, independent of the manner of stimulation. Behavioral experiments tend to support this theory. In 1919, Renqvist proposed that the initial reaction of taste stimulation takes place on the surface of the taste-cell membrane. The taste surfaces were regarded as colloidal dispersions in which the protoplasmic, sensory particles and their components were suspended in the liquor or solution to be tested. The taste sensation would then be due to adsorption of the substances in the solution, and equal degrees of sensation would correspond to adsorption of equal amounts. Therefore, the rate of adsorption of taste stimulants would be proportional to the total substances adsorbed. The phenomenon of taste differences between isomers was partly explained by the assumption that the mechanism of taste involves a three-dimensional arrangement for example, a layer of fatty acid floating on water would have its carboxylic groups anchored in the water whereas the long, hydrocarbon ends would project upwards. 

The great dependence of taste on hydrophobicity was quantitatively demonstrated by Deutsch and Hansch. From the bulk of the evidence available, they reasoned that the mechanism of sweet-taste stimulation is probably not very different from the mode of action of drugs. 

Taste-modality recognition is a function of the cells of the taste buds. Perception of the sensation is a result of complex processes in the brain. The biological events that are discussed are those that occur, or are suggested as occurring, in taste-receptor cells, beginning at the instant when the taste-stimulus molecule interacts with the cell, until the membrane of the receptor cell is polarized. These are peripheral events. However, our knowledge of the peripheral mechanisms in taste perception is not sufficiently complete to provide a detailed, biophysical explanation of this phenomenon. Nevertheless, several stages in this explanation have been hypothesized, and some are demonstrable. 

The function of a sensory system is to select suitable modalities from the multitude presented by the environment, and translate them into corresponding modalities of sensory information that are then projected and processed into the various parts and finally submitted to the central processing-unit, the brain. A working hypothesis of the mechanism by which the taste system senses chemical compounds is that macromolecules that are... 

The mechanisms by which the taste (and also the olfactory) system senses chemical compounds is assumed to occur by way of a chemoreceptory system that interacts effectively with a broad, structural variety of stimulant molecules, by means of a receptor epithelium consisting of the mosaic of adjacent, peripheral membranes of many receptor cells, exposed to a medium carrying stimulus molecules. A receptor cell is conveniently and, for our present purpose, sufficiently defined as a cell equipped to interact, according to some mechanism, with stimulus molecules, to convert the effect of this interaction into a signal, and to project this signal into the system. The taste receptor is thus a differentiated, epithelial cell synaptically contact-... 

It has been proposed " that the mechanism(s) of action of gymnemic acids and ziziphins is a biphasic, model-membrane penetration-process. The model suggested that the modifier molecules interact first with the receptor-cell plasma-membrane surface. It was postulated that this initial interaction involves a selective effect on taste perception, including the transduction and quality specification of the sweet stimuli, and selective depression of sweetness perception. Following the initial interaction, the modifier molecules interact with the membrane-lipid interior to produce a general disruption of membrane function and a nonselective effect on taste... 

Birch and coworkers studied the time-intensity interrelationships for the sweetness of sucrose and thaumatin, and proposed three thematically different processes (see Fig. 47). In mechanism (1), the sweet stimuli approach the ion-channel, triggering site on the taste-cell membrane, where they bind, open the ion-channel (ionophore), and cause a flow of sodium and potassium ions into, or out of, the cell. Such a mechanism would correspond to a single molecular event, and would thus account for both time and intensity of response, the intensity of response being dependent on the ion flux achieved while the stimulus molecule binds to the ionophore. 

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