Processing Umami and other tastes in mammalian taste buds

Research output: Chapter in Book/Report/Conference proceedingConference contribution

5 Scopus citations

Abstract

Neuroscientists are now coming to appreciate that a significant degree of information processing occurs in the peripheral sensory organs of taste prior to signals propagating to the brain. Gustatory stimulation causes taste bud cells to secrete neurotransmitters that act on adjacent taste bud cells (paracrine transmitters) as well as on primary sensory afferent fibers (neurocrine transmitters). Paracrine transmission, representing cell-cell communication within the taste bud, has the potential to shape the final signal output that taste buds transmit to the brain. The following paragraphs summarize current thinking about how taste signals generally, and umami taste in particular, are processed in taste buds.

Original languageEnglish (US)
Title of host publicationInternational Symposium on Olfaction and Taste
PublisherBlackwell Publishing Inc.
Pages60-65
Number of pages6
ISBN (Print)9781573317382
DOIs
StatePublished - Jul 2009

Publication series

NameAnnals of the New York Academy of Sciences
Volume1170
ISSN (Print)0077-8923
ISSN (Electronic)1749-6632

Keywords

  • ATP
  • Neurotransmitters
  • Norepinephrine
  • Serotonin
  • Synaptic transmission
  • Taste

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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  • Cite this

    Roper, S. D., & Chaudhari, N. (2009). Processing Umami and other tastes in mammalian taste buds. In International Symposium on Olfaction and Taste (pp. 60-65). (Annals of the New York Academy of Sciences; Vol. 1170). Blackwell Publishing Inc.. https://doi.org/10.1111/j.1749-6632.2009.04107.x