56 Sentences With "taste bud" | Random Sentence Generator

A swift tongue-scrape removes the debris that blocks taste-bud efficacy.

This will take over every taste bud and break it down, OK?

Olympic grub will be accommodating for nearly every taste bud and dietary restriction.

I avoided eating the same thing for lunches and dinners to prevent taste-bud fatigue.

In effort to satisfy every taste bud in America, M&M's is releasing yet another flavor of chocolate-y goodness.

Fogarty's and Mr. Peterson's grid: RAT PACK, NBA JAM, KABLOOEY, JINGOISM, ADO ANNIE, EXOTICA, NO SLOUCH, EBENEZER, TASTE BUD and more.

The sandwich itself, however, was simply too vinegary for the rest of the ingredients to get the taste bud time they deserved.

Individual taste bud cells only live between a week and a month, and new ones grow in their place at about the same rate.

Each taste bud contains up to 50 taste receptors, the sensory cells which are coded to help our brains recognize basic tastes and fat.

Their taste bud-pleasing blends have made their way into the LA Food Bowl, which began today and goes through the end of the month.

To the researcher's surprise, they found cells in the lungs that are nearly the same as taste bud cells, called tuft cells, or solitary chemosensory cells.

When reached for comment by MUNCHIES via email on Wednesday, a noosa representative explained that judges measure entries based on the caption (33 percent), the photo's "originality" (33 percent), and "the taste bud appeal" (34 percent).

The first day of the festival did a great job of setting the tone for the rest of the weekend bringing out a variety of different acts that are bound to satisfy every musical taste-bud in your brain.

A recent dinner at Le Chateaubriand concluded with a bowl of deliriously ripe strawberries sprinkled with mukhwas — that taste-bud-tingling Indian mix of fennel seeds and candied spices usually found near the cash register at South Asian restaurants.

So, BEDSORES notwithstanding, I liked POODLE (mostly for the clue), the entire center staggered stack (PURPLE STATE, DEPECHE MODE and SENIOR PRANK), RON RICO, SANDLOT, ARETHA, MESONS, TASTE BUD, SWOOSH, LENA HORNE, TORPID (just for the way it sounds), KNEECAP and PRANCE.

Tasting B Nektar's 12 percent mango-habanero mead, you do not have to swirl the drink around in your glass, do funny gurgly sounds as you let it linger on your tongue, close your eyes and strain every last taste bud to find the mango or habanero flavor.

We'll wake up this winter with a sore throat, knowing we'll soon be going through a box of tissues an hour and unable to taste that comforting dark chocolate mousse or the ill-advised ghost pepper enchiladas we ordered in vain, hoping to ignite a single taste bud.

Type I, II, and III cells also contain synapses. Type IV cells are normally rooted at the posterior end of the taste bud. Every cell in the taste bud forms microvilli at the ends.

A single taste bud is innervated by several afferent nerves, while a single efferent fiber innervates several taste buds. Fungiform papillae are present on the anterior portion of the tongue while circumvallate papillae and foliate papillae are found on the posterior portion of the tongue. The salivary glands are responsible for keeping the taste buds moist with saliva. A single taste bud is composed of four types of cells, and each taste bud has between 30 and 80 cells.

CALHM1 is expressed in taste bud cells where it controls purinergic receptor-mediated taste transduction in the gustatory system.

The sense of taste is based on the detection of chemicals by specialized taste cells in the mouth. The mouth, throat, larynx, and esophagus all have taste buds, which are replaced every ten days. Each taste bud contains receptor cells. Afferent nerves make contact with the receptor cells at the base of the taste bud.

Sweetness is detected by a variety of G protein-coupled receptors coupled to a G protein that acts as an intermediary in the communication between taste bud and brain, gustducin.How the Taste Bud Translates Between Tongue and Brain nytimes.com, 4 August 1992. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for sweet sensing in humans and other animals.

An influx of Ca+ ions is activated.4. The Ca+ activates neurotransmitters. 5. A signal is sent to the neuron attached to the taste bud.

The maximum length is about . Fishes of the family Bagridae have four pairs of well-developed barbels covered by a layer of taste bud- enriched epithelium.

The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2.

Mintz, Corey One bite to a taste sensation. Toronto Star, Toronto, 10 August, 2009. Heinrichs, Rachel Miracle berries: a taste-bud tricking fruit finally comes to Toronto. Toronto Life, Toronto, 7 August, 2009.

The diagram above depicts the signal transduction pathway of the sweet taste. Object A is a taste bud, object B is one taste cell of the taste bud, and object C is the neuron attached to the taste cell. I. Part I shows the reception of a molecule. 1. Sugar, the first messenger, binds to a protein receptor on the cell membrane. II. Part II shows the transduction of the relay molecules. 2. G Protein-coupled receptors, second messengers, are activated. 3.

This increase in intracellular calcium activates the TRPM5 channel and induces cellular depolarization. The ATP release channel CALHM1 gets activated by the depolarization and releases ATP neurotransmitter which activates the afferent neurons innervating the taste bud.

These taste bud organoids have been successfully created both directly from isolated Lgr5- or LGR6-expressing taste stem/progenitor cells. and indirectly, through the isolation, digestion, and subsequent culturing of CV tissue containing Lgr5+ or CD44+ stem/progenitor cells.

FFA1(GPR40) has been implicated in the ability to taste fats. It is expressed in taste bud cells (specifically cell type I), and its absence leads to reduced preference to two types of fatty acid (linoleic acid and oleic acid), as well as decreased neuronal response to fatty acids administered orally.

The exception to this are the filiform papillae that do not contain taste buds. There are between 2000 and 5000 taste buds that are located on the back and front of the tongue. Others are located on the roof, sides and back of the mouth, and in the throat. Each taste bud contains 50 to 100 taste receptor cells.

Boulengerula boulengri are the first organisms in which occurrence of taste buds in the terrestrial animals was found. Taste buds are present in larval forms, whereas there is taste discs in adults. Investigation took place in this organism using standard light and scanning electron microscopy. They found only taste bud type organs to be present in B. boulengeri.

A signal is sent to the neuron attached to the taste bud. Sourness is the taste that detects acidity. The sourness of substances is rated relative to dilute hydrochloric acid, which has a sourness index of 1. By comparison, tartaric acid has a sourness index of 0.7, citric acid an index of 0.46, and carbonic acid an index of 0.06.

Additionally, GPR120 has been implicated to be involved in the ability to taste fats. It is expressed in taste bud cells (specifically cell type II, which contain other G-protein coupled taste receptors), and its absence leads to reduced preference to two types of fatty acid (linoleic acid and oleic acid), as well as decreased neuronal response to oral fatty acids.

It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a neuron attached to object B. I. Part I is the reception of a molecule.1. A bitter substance such as quinine, is consumed and binds to G Protein-coupled receptors.II. Part II is the transduction pathway 2.

The neuron connected to the taste bud is stimulated by the neurotransmitters. Sweetness, usually regarded as a pleasurable sensation, is produced by the presence of sugars and substances that mimic sugar. Sweetness may be connected to aldehydes and ketones, which contain a carbonyl group. Sweetness is detected by a variety of G protein coupled receptors (GPCR) coupled to the G protein gustducin found on the taste buds.

The diagram depicted above shows the signal transduction pathway of the bitter taste. Bitter taste has many different receptors and signal transduction pathways. Bitter indicates poison to animals. It is most similar to sweet. Object A is a taste bud, object B is one taste cell, and object C is a neuron attached to object B. I. Part I is the reception of a molecule.1.

Instead, individual gustatory nuclei processing information is influenced by separate taste bud populations. Some examples of gustatory cranial nerves, that innervate the taste buds and are connected to this nucleus include the chorda tympani and lingual branch of the glossopharyngeal nerves. Tastants are the chemical molecules that provide the stimulus for taste perception. The concentration of this taste stimulus is what dictates the intensity of the taste sensation that is perceived.

The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H+ ions, from an acidic substances, pass through their specific ion channel. Some can go through the Na+ channels.

Cortical network for representing the teeth and tongue in primates. Anatomical Record Part a-Discoveries in Molecular Cellular and Evolutionary Biology, 288A(2): 182-190. The peripheral taste system likely maintains a specific relationship between taste bud cells selectively responsive to one taste quality and the ganglion cells signaling that particular quality. This explains the response specificity of some individual taste nerve, particularly because sweet, amino acid, and bitter receptors are expressed in distinct populations of taste cells.

Recent research reveals a potential taste receptor called the CD36 receptor. CD36 was targeted as a possible lipid taste receptor because it binds to fat molecules (more specifically, long-chain fatty acids), and it has been localized to taste bud cells (specifically, the circumvallate and foliate papillae). There is a debate over whether we can truly taste fats, and supporters of our ability to taste free fatty acids (FFAs) have based the argument on a few main points: there is an evolutionary advantage to oral fat detection; a potential fat receptor has been located on taste bud cells; fatty acids evoke specific responses that activate gustatory neurons, similar to other currently accepted tastes; and, there is a physiological response to the presence of oral fat. Although CD36 has been studied primarily in mice, research examining human subjects' ability to taste fats found that those with high levels of CD36 expression were more sensitive to tasting fat than were those with low levels of CD36 expression; this study points to a clear association between CD36 receptor quantity and the ability to taste fat.

Distortions in the taste buds may give rise to dysgeusia. In a study conducted by Masahide Yasuda and Hitoshi Tomita from Nihon University of Japan, it has been observed that patients suffering from this taste disorder have fewer microvilli than normal. In addition, the nucleus and cytoplasm of the taste bud cells have been reduced. Based on their findings, dysgeusia results from loss of microvilli and the reduction of Type III intracellular vesicles, all of which could potentially interfere with the gustatory pathway.

The diagram depicts the signal transduction pathway of the sour or salty taste. Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H+ ions, from an acidic substances, pass through H+ channels. Depolarization takes place II. Part II is the transduction pathway of the relay molecules.2.

The primary cause of ageusia involves damage to the lingual nerve, which receives the stimuli from taste buds for the front two-thirds of the tongue, or the glossopharyngeal nerve, which acts similarly for the back third. Damage may be due to neurological disorders, such as Bell’s palsy or multiple sclerosis, as well as infectious diseases such as meningoencephalopathy. Other causes include a vitamin B deficiency, as well as taste bud death due to acidic/spicy foods, radiation, and/or tobacco use.

Lingual organoids are organoids that recapitulate, at least partly, aspects of the tongue physiology. Epithelial lingual organoids have been generated using BMI1 expressing epithelial stem cells in three-dimensional culture conditions through the manipulation of EGF, WNT, and TGF-β. This organoid culture, however, lacks taste receptors, as these cells do not arise from Bmi1 expressing epithelial stem cells. Lingual taste bud organoids containing taste cells, however, have been created using the LGR5+ or CD44+ stem/progenitor cells of circumvallate (CV) papilla tissue.

The neuron connected to the taste bud is stimulated by the neurotransmitters. The TAS1R2+TAS1R3 heterodimer receptor functions as the sweet receptor by binding to a wide variety of sugars and sugar substitutes. TAS1R2+3 expressing cells are found in circumvallate papillae and foliate papillae near the back of the tongue and palate taste receptor cells in the roof of the mouth. These cells are shown to synapse upon the chorda tympani and glossopharyngeal nerves to send their signals to the brain.

Chemicals that stimulate taste receptor cells are known as tastants. Once a tastant is dissolved in saliva, it can make contact with the plasma membrane of the gustatory hairs, which are the sites of taste transduction. The tongue is equipped with many taste buds on its dorsal surface, and each taste bud is equipped with taste receptor cells that can sense particular classes of tastes. Distinct types of taste receptor cells respectively detect substances that are sweet, bitter, salty, sour, spicy, or taste of umami.

It has also achieved notice in Canada and the United Kingdom. Frank Bruni, the chief restaurant critic for The New York Times, gave a favorable review in 2007 to a BLT cocktail made by chef Gordon Ramsay. An Associated Press review in 2009 of the BLT cocktail made by mixologist Todd Thrasher of Alexandria, Virginia described it as "a drink full of mind-bending, taste bud-tingling turns". Food critics have given the beverage favorable reviews in The Boston Globe, The Times of London, and the Toronto, Ontario, Canada-based newspaper The Globe and Mail.

Affected individuals may also have weak deep tendon reflexes, such as the reflex being tested when a doctor taps the knee with a hammer. Some people with HSAN2 experience a diminished sense of taste due to the loss of a type of taste bud on the tip of the tongue called lingual fungiform papillae. Type 2, congenital sensory neuropathy (also historically known as Morvan's disease ), is characterized by onset of symptoms in early infancy or childhood. Upper & lower extremities are affected with chronic ulcerations and multiple injuries to fingers and feet.

The peripheral end of the cell terminates at the gustatory pore in a fine hair filament, the gustatory hair. The central process passes toward the deep extremity of the bud, and there ends in single or bifurcated varicosities. The nerve fibrils after losing their medullary sheaths enter the taste bud, and end in fine extremities between the gustatory cells; other nerve fibrils ramify between the supporting cells and terminate in fine extremities; these, however, are believed to be nerves of ordinary sensation and not gustatory. Salt, sweet, sour and umami tastes causes depolarization of the taste cells, although different mechanisms are applied.

To depolarize the cell, and ultimately generate a response, the body uses different cells in the taste bud that each express a receptor for the perception of sweet, sour, salty, bitter or umami. Downstream of the taste receptor, the taste cells for sweet, bitter and umami share the same intracellular signalling pathway. Incoming sweet molecules bind to their receptors, which causes a conformational change in the molecule. This change activates the G-protein, gustducin, which in turn activates phospholipase C to generate inositol trisphosphate (IP3), this subsequently opens the IP3-receptor and induces calcium release from the endoplasmic reticulum.

The smelt-whitings are benthic carnivores, with all of the species whose diets have been studied showing similar prey preferences. Smelt-whitings have well developed chemosensory systems compared to many other teleost fishes, with high taste bud densities on the outside tip of the snout. The turbulence and turbidity of the environment appear to determine how well developed the sensory systems are in an individual. Studies from the waters of Thailand, Philippines and Australia have shown that polychaetes, a variety of crustaceans, molluscs and to a lesser extent echinoderms and fish are the predominant prey items of the family.

Taste Buds is a kids cooking show geared to kids aged 7–10, that teaches children to think about what they eat and explore new foods from around the world. The two young hosts, Avery and Lily, cook recipes that are easy for kids to make by themselves or with a bit of grown up help. The episodes follow Avery and Lily as they lead viewers on new taste adventures exploring the culture, history, science and art behind different foods. Also helping out in the kitchen is their adult co-host Matt, a chef and fellow Taste Bud who is passionate about food and eager to share his expert knowledge.

The categorization of people into "tasters" or "nontasters" - based on their sensitivity to the bitterness of propylthiouracil and the expression of fungiform papillae on their tongues - has suggested a genetic basis for the variations observed in taste perception from person to person. This might imply that the activities of specific genes that affect an individual's perception of different foods' sensations of aftertaste could also affect an individual's perception of different foods. For example, the intensity of the aftertaste sensations "nontasters" experienced after caffeine consumption was found to diminish faster than the sensations "tasters" experienced. This may imply that because of their taste- bud profiles, "tasters" may be more sensitive to the tastes of different foods, and thus experience a more persistent sensation of those foods' tastes.

It is a matter of debate whether each taste cell is tuned to one specific tastant or to several; Smith and Margolskee claim that "gustatory neurons typically respond to more than one kind of stimulus, [a]lthough each neuron responds most strongly to one tastant". Researchers believe that the brain interprets complex tastes by examining patterns from a large set of neuron responses. This enables the body to make "keep or spit out" decisions when there is more than one tastant present. "No single neuron type alone is capable of discriminating among stimuli or different qualities, because a given cell can respond the same way to disparate stimuli."David V. Smith, Robert F. Margolskee: Making Sense of Taste (Scientific American, September 1, 2006) As well, serotonin is thought to act as an intermediary hormone which communicates with taste cells within a taste bud, mediating the signals being sent to the brain.

The donut train was where most children ended up while their parents shopped. According to numerous adults who were those children, there never has been anything that compares to the savory, taste bud popping, hot, fresh-fried, coated donuts from that donut train. Most of our children are stuck with Dunkin’ Donuts which isn’t much of a memory builder since they’re everywhere you look. They don’t have a donut train to watch and marvel at as the dough evolves. They don’t have a sweet “older” woman behind the counter that would be willing to break whole donuts to fill a nickel bag of broken donuts for a child. They’ll never experience the way a fresh Gately’s donut, with that specific sensory enhancing atmosphere, created an experience that etched itself into our minds with a fine-point needle. Someone recalled working with an older black gentleman who worked the trash compacter.