Gustatory Disorders
Gustatory Disorders - Related Videos
10:59
New Methods to Study Gustatory Coding
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Cited by 1 •
2017
We present three new methods to study gustatory coding. Using a simple animal, the moth Manduca sexta (Manduca), we describe a dissection protocol, the use of extracellular tetrodes to record the activity of multiple gustatory receptor neurons, and a system for delivering and monitoring precisely timed pulses of tastants.
10:57
RNAi-mediated Double Gene Knockdown and Gustatory Perception Measurement in Honey Bees (Apis mellifera)
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Cited by 19 •
2013
In this protocol, we describe two strategies that simultaneously suppress two genes (double gene knockdown) in honey bees. Then we present how to use the proboscis extension response (PER) assay to study the effect of double gene knockdown on honey bee gustatory perception.
07:30
A Novel Behavioral Assay to Investigate Gustatory Responses of Individual, Freely-moving Bumble Bees (Bombus terrestris)
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Cited by 21 •
2016
A novel behavioral assay is described for investigating the short term gustatory responses of the mouthparts of freely-moving bumble bees (Bombus terrestris) toward nutrients and toxins in solution.
02:18
Intrinsically Disordered Proteins
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2020
Intrinsically disordered proteins are a group of proteins that do not fold into specific three-dimensional structures. Their structural flexibility allows them to complement ordered proteins to perform functions that are inaccessible to rigid structures. They are more common in eukaryotes than prokaryotes and may either be exclusively intrinsically disordered or hybrid proteins, consisting of a mix of ordered and disordered regions. The absence of a rigid structure in these proteins can be...
10:17
An Introduction to Modeling Behavioral Disorders and Stress
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2023
Recently, it has been discovered that behavioral conditions such as, depression, anxiety and stress-response have a neurological basis. Understanding the biological underpinnings of these conditions may help scientists in developing more effective therapies to treat these disorders. Typically, rodent models are used in this field and behavioral scientists create these models using interventions like drug administration or surgery. It is important to understand how to create and evaluate rodent...
FAQs
The location of a disruption matters because taste processing is a chain rather than a single event. A problem may affect receptor cells in taste buds, the cranial nerves carrying their signals, or brain regions that identify and integrate them. Comparing the resulting sensory change with this pathway helps biological investigations consider where processing may have been altered.
A reported change in flavor does not by itself establish a taste-bud problem. Assessment helps distinguish altered taste perception from changes in smell while considering how signals are integrated in the brain. This distinction is biologically important because the complaint may reflect different parts of sensory processing, even when a person describes the experience using similar everyday language.
Different causes can be examined as possible points of interference in the gustatory pathway. Infection, medication, injury, and neurological disease are specifically relevant because each may be associated with changes in taste perception, but no single cause can automatically be assigned to one anatomical site. Treating them as investigative possibilities prevents overinterpreting a symptom before assessment.
An assessment can begin by characterizing whether the reported change is reduced, absent, distorted, or unpleasant, then distinguishing taste-related findings from altered smell. Investigators can also examine the broader pathway from receptor cells through cranial nerves to brain regions. This structured approach supports clearer biological description without assuming that every flavor complaint has the same origin.
Studying these conditions can link a perceptual complaint to stages of sensory signaling and clarify whether the main issue concerns taste itself or another component of flavor experience. In biology and clinical work, that information supports investigation of infection, medication, injury, or neurological disease and helps guide appropriate assessment or rehabilitation strategies.
Their effects extend beyond how food is experienced. Altered taste can influence nutrition, safety, and quality of life, making the gustatory system important to study at both cellular and organismal levels. Research also uses these conditions to examine how receptor activation, nerve transmission, and brain integration contribute to normal sensory perception.