BSC 1005 Lecture Notes - Lecture 17: Phenylalanine, Weight Gain, Aspartame
Document Summary
Proceeds from an interaction between a molecule and a taste receptor. Taste receptor cells are clustered in taste buds distributed along palatal and lingual locations throughout the human oral cavity. Proceeds from an interaction between a molecule and a taste receptor and then to a neural response. Receptor proteins within taste cells bind sweet ligands, eliciting a downstream signaling cascade through activated synapses to excited sensory nerve fibers that carry the signal to the brain for central taste processing. Sweet taste receptors can bind to and be activated by many different types of chemical structures. The stronger the sweet receptor interacts with the molecule (tastant) the sweeter we perceive the taste. They aren"t used by the body as calories because they aren"t fully absorbed or metabolized. Historically controversial, currently has a bad reputation, breakdown to amino acids (aspartic acid and phenylalanine) and alcohol (methanol) Cannot break down phenylalanine. cognitive impairment and brain damage.
