Thematische Bibliographien / Taste pores

Auswahl der wissenschaftlichen Literatur zum Thema „Taste pores“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Taste pores"

1

Parks, Jeffrey D., und Mark C. Whitehead. „Scanning electron microscopy of denervated taste buds in hamster: Morphology of fungiform taste pores“. Anatomical Record 251, Nr. 2 (Juni 1998): 230–41. http://dx.doi.org/10.1002/(sici)1097-0185(199806)251:2<230::aid-ar12>3.0.co;2-p.

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2

Farbman, Albert I., und Göran Hellekant. „Enhanced membrane turnover in response to stimuli in the primate taste bud“. Proceedings, annual meeting, Electron Microscopy Society of America 47 (06.08.1989): 788–89. http://dx.doi.org/10.1017/s0424820100155918.

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The presence of membrane-enclosed vesicles, 50-100 nm in diameter (cf. Fig. 1), has been observed in the taste pores of rats, mice, and rabbits, although little attention has been devoted to their importance. Murray has noted that fungiform papilla taste pores contained more vesicles than foliate papilla pores. In a recent paper we showed that thaumatin, an intensely sweet, basic protein (pl = 12), binds to the vesicles and to microvilli in taste pores. We suggested that the vesicles were shed from the microvilli as a kind of apocrine secretion, and proposed that the shedding of these vesicles may be an important means by which taste bud cells rid themselves of certain stimulus/receptor complexes, particularly when the stimulus is a large and/or highly charged molecule, such as thaumatin. To investigate this hypothesis further, we used electron microscopy to examine taste pores of both vallate and foliate papillae from Rhesus monkeys, before and after stimulation with thaumatin. We also recorded neural activity from the glossopharyngeal and chorda tympani nerves during stimulation with thaumatin and other tastants.Rhesus monkeys were anesthetized with ketamine and given glycopyrrolate to inhibit salivary secretion. Tongues were thoroughly rinsed and the region of the foliate or vallate papilla treated with thaumatin (33 mg/1) or sucrose (0.3M) for 5-10 min. After a brief rinse, papillae were removed surgically. Control papillae were biopsied with no stimulation. Specimens were fixed for 2 h in: 2% paraformaldehyde, 2% glutaraldehyde in phosphate buffer, pH 7.2, rinsed and post-fixed in phosphate-buffered 1% OsO4,dehydrated in ethanols, and embedded in Epon-Araldite. Thin sections were examined in a JEOL-100 CX electron microscope with particular attention to the contents of the taste pores. For neurophysiology, the glossopharyngeal or chorda tympani nerve was exposed, in anesthetized monkeys, by dissection, and electrodes were placed on the nerve. Impulse activity was recorded with a PAR 113 amplifier, monitored over a loudspeaker and an oscilloscope, and fed into a recorder together with the output from an integrator which indicated the type and time of stimulation. The tongue was stimulated with a system that delivers solutions at programmed intervals under conditions of constant flow and temperature. Each stimulation lasted 10 sec, followed by a 30 or 50 sec rinse before the next stimulus. Stimuli were 0.02M citric acid, 0.1 M NaCl, 0.3M sucrose and 33 mg/l thaumatin.
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3

LI, Liu, und Shoei SUGITA. „Morphological studies of taste buds and distribution of taste pores in the Large-billed Crow Corvus macrorhynchos“. Japanese Journal of Ornithology 62, Nr. 1 (2013): 1–8. http://dx.doi.org/10.3838/jjo.62.1.

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Biandari Devi Permatasari, Komang, Putu Timur Ina und Ni Made Yusa. „PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)“. Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, Nr. 2 (29.07.2018): 53. http://dx.doi.org/10.24843/itepa.2018.v07.i02.p06.

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The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.
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Miller, Inglis J., und Frank E. Reedy. „Quantification of fungiform papillae and taste pores in living human subjects“. Chemical Senses 15, Nr. 3 (1990): 281–94. http://dx.doi.org/10.1093/chemse/15.3.281.

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6

Ohishi, Y., Y. Shiba, C. Hirono und S. Komiyama. „Effects of cytochalasin D on taste pores of rat fungiform papillae“. European Archives of Oto-Rhino-Laryngology 256, S1 (21.04.1999): S38—S41. http://dx.doi.org/10.1007/pl00014151.

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Shin, Takemoto, Shigeru Wada, Tadatsugu Maeyama und Shun Watanabe. „Substance P Immunoreactive Nerve Fibers of the Canine Laryngeal Mucosa“. Otolaryngology–Head and Neck Surgery 97, Nr. 1 (Juli 1987): 39–46. http://dx.doi.org/10.1177/019459988709700107.

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Substance P (SP) immunoreactive nerve endings in the laryngeal mucosa were studied by PAP immunohistochemistry with light and electron microscopy. SP immunoreactive sensory endings were observed in the epithelium as intra-epithelial free nerve endings and taste bud-like structures. A small number of autonomic SP immunoreactive nerve fibers were observed running parallel to arterioles which were over 30 μm in diameter and terminated in glandular cells. Contrary to findings by silver impregnation, intraepithelial free nerve endings were more frequently observed on the lower surface of the vocal cord. The taste bud-like structures were classified into two different types: (1) simple terminations and (2) reticular terminations, according to the mode of the SP immunoreactive nerve fiber. Immature or degenerated taste bud-like structures in the larynx were assumed to be mechanical receptors because these receptors lacked outer taste pores and taste hairs.
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8

Ohishi, Yoshimichi, Sohtaro Komiyama und Yoshiki Shiba D.D.S. „Predominant role of the chorda tympani nerve in the maintenance of the taste pores: the influence of gustatory denervation in ear surgery“. Journal of Laryngology & Otology 114, Nr. 8 (August 2000): 576–80. http://dx.doi.org/10.1258/0022215001906408.

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The effect on the taste pores of denervation of the chorda tympani nerve in the middle-ear cavity was studied comparing confocal laser microscopy with lingual nerve resection. Taste pore cells were stained for actin with rhodamine-phalloidin and positive fluorescence was observed as a ring shape at the transverse cross sections. Within three days after chorda tympani nerve resection the ring reaction disappeared, although the pore morphology remained intact as seen by scanning electron microscopy. On the other hand, lingual nerve resection did not induce such rapid disappearance of the ring reaction. These results suggest that the chorda tympani nerve plays a predominant role in the maintenance of actin filaments in taste pore cells.
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9

Ceolin, Jamile, und Thais Da Luz Fontoura Pinheiro. „Sensibilidade gustativa em idosos: uma revisão narrativa“. PAJAR - Pan American Journal of Aging Research 5, Nr. 2 (27.12.2017): 78. http://dx.doi.org/10.15448//2357-9641.2017.2.28259.

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Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the membranes of taste cellsinvolving altered function of ion channels and sensory receptors in addition to reducing the number of taste pores. These disorders may be associated withseveral conditions, including polypharmacy, smoking, alcohol, inadequate oral hygiene and debilitating diseases such as kidney and liver disease, cancer,respiratory infections, AIDS and diabetes mellitus, Parkinson's disease and cognitive disorders. Simple measures such as the use of natural condiments andseasonings, increased water intake, proper chewing and proper oral hygiene can bring great benefits by avoiding or circumventing gustatory changes in the elderly, being essential the performance of the nutritionist. Conclusions: It is essential to understand the changes in gustatory function that permeate the aging process in order to detect these changes early and contribute to a better quality of life for the elderly.
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Ceolin, Jamile, und Thais Da Luz Fontoura Pinheiro. „Sensibilidade gustativa em idosos: uma revisão narrativa“. PAJAR - Pan American Journal of Aging Research 5, Nr. 2 (27.12.2017): 78. http://dx.doi.org/10.15448/2357-9641.2017.2.28259.

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Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the membranes of taste cellsinvolving altered function of ion channels and sensory receptors in addition to reducing the number of taste pores. These disorders may be associated withseveral conditions, including polypharmacy, smoking, alcohol, inadequate oral hygiene and debilitating diseases such as kidney and liver disease, cancer,respiratory infections, AIDS and diabetes mellitus, Parkinson's disease and cognitive disorders. Simple measures such as the use of natural condiments andseasonings, increased water intake, proper chewing and proper oral hygiene can bring great benefits by avoiding or circumventing gustatory changes in the elderly, being essential the performance of the nutritionist. Conclusions: It is essential to understand the changes in gustatory function that permeate the aging process in order to detect these changes early and contribute to a better quality of life for the elderly.
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Dissertationen zum Thema "Taste pores"

1

Segovia, Carolina, of Western Sydney Hawkesbury University, of Science Technology and Environment College und of Science Food and Horticulture School. „An anatomical study of the development of the sense of taste“. THESIS_CSTE_SFH_Segovia_C.xml, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth.
Master of Science (Hons)
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2

Segovia, Carolina. „An anatomical study of the development of the sense of taste“. Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth.
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Bücher zum Thema "Taste pores"

1

Karlsen, Sidsel. Leisure-Time Music Activities from the Perspective of Musical Agency. Herausgegeben von Roger Mantie und Gareth Dylan Smith. Oxford University Press, 2017. http://dx.doi.org/10.1093/oxfordhb/9780190244705.013.11.

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This chapter aims to understand the phenomenon of leisure-time music activities from the perspective of musical agency. It explores how individuals’ and groups’ recreational practices involving music can be seen as a means for expanding their capacities for acting in the lived-in world. The exploration proceeds through theoretical and experiential accounts. It first draws on literature from general sociology, music sociology, and the sociology of music education in order to elaborate on the broader notion of agency, as well as the more field-specific concept of musical agency. It then explores various music-related agency modes through narrating the author’s own experiences of participating in, leading, and observing leisure-time music activities. The chapter aims to dissolve the binary opposition between recreational music production and music consumption. It argues that the two poles instead can be understood as inseparably intertwined venues for the constitution of agency, musical taste and music-related learning trajectories.
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Buchteile zum Thema "Taste pores"

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Lu, Kuo-Shyan, Ming-Huei Chen und Ko-Kaung Liao. „Distribution of Taste Pores and Ultrastructural Organization of Gustatory Cells in Gerbil Vallate Taste Buds“. In Focus on Multidimensional Microscopy, 107–22. World Scientific Publishing Co., 1999. http://dx.doi.org/10.1142/9789812817105_0008.

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„6. The Victory of Hygiene, Good Taste, and Art“. In Plague Ports, 156–82. New York University Press, 2020. http://dx.doi.org/10.18574/nyu/9780814722824.003.0011.

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Konferenzberichte zum Thema "Taste pores"

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Orzechowska, Joanna. „Приятное/неприятное в русской эмоциональной картине мира“. In Пражская Русистика 2020 – Prague Russian Studies 2020. Charles University, Faculty of Education, 2020. http://dx.doi.org/10.14712/9788076032088.17.

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Data excerpted from a new type linguistic-psychological dictionary – Senses, Emotions and Adjectives of the Russian Language (2010) – provided a basis for reconstructing a fragment of the emotional image of the Russian world: hedonistic values on the scale pleasant/unpleasant. The paper analyses adjectives assessed by respondents as evoking very pleasant and very unpleasant emotions. The emotional image of the world was recreated by classifying adjectives according to senses attributed to them by respondents and in line with clusters describing a particular fragment of reality. This made it possible to state that most adjectives evoking the most intense emotions (both positive and negative) are related to the sense of smell. On two poles of the hedonistic scale there are smells of tasty food (fruit and sweets) and smells of rotten and stale products, smells of plants and those which appear in connection with human physiology. The conducted research may be applied to shape the emotive competence, which ensures successful intercultural communication and an appropriate level of emotionality in literary translations.
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