Textbook Notes (369,133)
Canada (162,403)
Psychology (1,418)
PSYC 212 (49)
Chapter 4

Chapter 4 summary

15 Pages
71 Views

Department
Psychology
Course Code
PSYC 212
Professor
Evan Balaban

This preview shows pages 1,2,3. Sign up to view the full 15 pages of the document.
Description
PSYC 212 | Chapter 4 – The Chemosensory Systems: Taste and Smell A. General Characteristics of Chemosensory Perception What evolutionary factors led to the development of chemosensory systems? Marine organisms needed to seek food and avoid predators For terrestrial organisms, air is the medium: smell is the distant detector of chemical stimuli and taste is the near detector Chemical communication: - Territorial marking is accomplished by by-products of excretion. - Sexual signaling occurs by release of chemicals from specialized glands (pheromones) usually in found in the genital areas of organisms. Why are we sensitive to chemicals? Humans rely much less on the chemosensory system; we rely more on vision and hearing. However it is still significant: Smell: - Certain emitted odors have pheromonal actions in humans - Ex: 1. Infants can detect odors of mother’s breasts and attracted to them, while repulsed by scents of strangers 2. Menstrual synchrony caused by emitted odors Taste: - still provides survival value since we reject poisonous food  bitter or sour - Craving of salt might reflect the fact that we need to make sure we have enough sodium every day  inadequate amount leads to cardiac arrest - However, we are also sensitive to excessive salt intake, since high blood pressure is also dangerous How does human chemosensory function differ from that of other animals? Most apparent in olfactory system Vomeronasal organ (VNO): chemosensory organ for specific detection of pheromones - Located in nasal cavity, but separate from main olfactory organ. - Exists in many terrestrial mammalian species, not sure if it is in humans Since humans have reduced reliance on odor detection, we are less sensitive to it. Dogs are 10,000 more sensitive to scents than humans. How do taste and smell differ from the other sensory systems? - Nature of stimulus that triggers our various taste and smell experiences is unknown o For chemosensory systems, relationship between stimulus and perception is very complex - Proust phenomenon: odors can trigger memories with emotional significance from the past o Happens because smell is the only sense that has direct contact with the limbic system (a set of brain structures responsible for neural response that trigger emotion, mood, motivation, and sexual behavior) of the brain. - Odors play a large role in sexual development o Feminine heterosexual reactivity and sensitivity/aversion for male odors are believed to trigger psychosexual development in boys (occurs at 2-3 years old) - Was believed that darker skin meant more sensitive olfactory system B. The Gustatory System – Biological Mechanisms 5 categories of taste stimuli: sweet, sour, salty, bitter, and umami (MSG). Taste receptors are clustered in taste buds on the tongue, as well as the roof and back of mouth but in smaller amounts B1. Taste Reception in the Tongue The tongue is composed of many bumps and groove all over its surface Papillae: small mounds/projections of tissue; there are many types - Fungiform: located at front of tip of tongue, larger ones found at the back of tongue - Vallate: along V-shape line at very back of tongue; deeper and larger than fungiform - Foliate: at back of and along sides of tongue; create deep ridges - Tastebuds are embedded in the grooves (walls) of papillae o Food substance dissolved in saliva are carried into groove and interact with taste buds to initiate primary sequence that leads to “taste” - All gustatory sensation is through ~4600 taste buds total; ½ in vallate, ½ from other two Taste receptor cells are located inside the taste bud Taste bud receptor cells (not the taste buds) transduce chemical stimuli into electrical signals. Tastants (dissolved chemicals) infiltrate taste buds through narrow pore that opens into the grooves Taste receptor cells behave as neuronssensory stimulation produces change in membrane potential that leads to neurotransmitter release (this is the difference between cells in the skin and the cells for taste); each taste bud has 50-150 receptors cells 2 types of receptor cells: dark and light; can be distinguished by appearance under microscope - Both types become narrow at the pore where cell’s membrane becomes invaginated into microvilli (series of folds) - When tastants enter taste bud, they interact with receptor cell membrane at microvilli Taste receptor cells are innervated by sensory neurons – cranial nerves carry gustatory signals Gustatory signals from taste buds in the: - Front two-thirds of the tongue are transmitted through the facial nerve - Back one-third of the tongue are carried by glossophargyngeal nerve fibers - Back of the throat are carried by the vagus nerve All 3 of these cranial nerves emerge from the brain stem, not the spinal cord. Each nerve is associated with a ganglion (collection of neurons), which give rise to gustatory fibers that innervate the tongue and throat. These nerves also carry signals for touch and pain. B2. Signal Transduction Mechanisms Primary taste qualities each have own transduction mechanism, which fall into 2 categories. But no matter which category of mechanism, the end result of chemical stimulation upon a cell receptor is the same: membrane depolarization that results in neurotransmitter release upon the gustatory fiber. Ionic channel mechanism code for salty and sour tastes Salt: taste of salt is mediate by certain free ions, most potent is Na + All body cells have lower Na concentration inside that outside, which creates electrochemical gradient that favors entry of Na . + + Movement of Na through a pore in receptor cell creates depolarization at opposite end of cell where it causes neurotransmitter to be released in synaptic space. Sour: produced by acidic substances that release H + + + + H movement is same as that of Na , but can only occur is Na is low in saliva. Otherwise, the two ions compete for the sodium channel; one ion can block entry of the other. Receptor-mediated mechanisms code for sweet and bitter tastes Chemicals that produce sweet and bitter are more complex than ions. Sweet: can be generated by simple sugars (sucrose, fructose, …) or amino acids, peptides, or artificial sweeteners (aspartame, saccharine, …) Binding of sweet tastants to receptor triggers G protein, which results in production of cAMP in the receptor cell  cAMP is a second messenger: triggers further set of biochemical events within the cell. It works directly upon ionic channels to produce membrane depolarization. Bitter: produced by alkaloids (contain N) (ex: quinine) found usually in plan2+ Binding of bitter tastants trigger G protein, which results in release of Ca ions, which trigger release of neurotransmitter release. th Umami – 5 primary taste produced by flavor enhancer monosodium glutamate Umami receptor binds glutamate molecules and triggers series of biochemical events in the taste cell (like sweet and bitter tastants) Existence of umami receptor gives evidence that it is a primary taste. More evidence: glutamate is one of the most abundant amino acids, it also is an important excitatory neurotransmitter in the brain. B3. Coding of Gustatory Signals “Labelled-line” versus “cross-fiber” coding Labelled-line coding system: each nerve fiber is responsible for transmitting information that is highly specific and restricted to a particular perceptual aspect of the stimulus. Problems: Individual receptor cells are actually capable of responding to several taste stimuli through many transductional mechanisms. One nerve fiber can receive signals from more than one taste bud, while each taste bud can send its signals through more than one gustatory fiber. Cross-fiber coding (discovered by Pfaffman): different taste qualities are distinguished by the pattern of discharges across a large population of fibers (as opposed to neural discharge within dedicated nerve fibers). Higher centers of the brain decode this pattern to create taste perceptions. Taste quality and intensity coding Many gustatory fibers show a preference for a particular taste primary even though they may also be stimulated by several different tastes. Chemical stimuli that generate similar patterns of firing are perceived to be closer in taste than those that generate different firing patterns. Stimulus intensity: is reflected by the concentration of the chemical dissolved in the saliva. - Is encoded by the firing rate of action potentials in gustatory fibers. Regional differences in taste across the tongue All four primary qualities are processed by taste buds located throughout the tongue, but there are some regional preferences for certain taste qualities: - Tip of tongue is more sensitive to sweet and salty stimuli (carried to facial nerve) - Back is more sensitive to sour and bitter stimuli (carried to glossopharyngeal nerve) Chemical organization: organization in the layout of taste primaries, which creates uneven distribution across the tongue. B4. Gustatory Processing in the Brain Subcortical relay sites for gustatory signals Nucleus of the solitary tract (NST): collection of neurons located in bran stem that acts as relay station for other non-gustatory signals. - Receives gustatory fibers from neurons whose cell bodies are located in ganglia associated with the 3 cranial nerves (VII, IX, X) emerging on each side of brain stem. - Signals in the incoming nerve fibers are responsive to a broad rage of taste stimuli, but in most cases, neurons respond best to a particular taste primary. - Rough chemotopic arrangement may exist in NST, which explains chemical organization Ventral posterior medial nucleus (VPMN): located further along taste pathway within thalamus - Neurons are smaller and densely packed - Responses are broadly tuned: show responses to several stimuli, but responses to sweet and salty are more common, followed by sour and bitter. After the signal are relayed at these sites, they are sent to the primary gustatory cortex Primary gustatory cortex Projections from the thalamus arrive into the insula: area of the frontal lobe buried within the sylvian sulcus; damage to the insula may suffer a loss of taste sensation. Neurons in the primary gustatory area are responsive to all 5 taste primaries. Majority of neurons here have a preference for particular taste that is more selective/sharper  neurons in the primary gustatory cortex are more specifically tuned to individual primary tastes than neurons in the earlier structures. Hunger and satiety do not affect firing of neurons in the primary gustatory cortex  so neurons of primary gustatory cortex are involved in pure sensory processing of taste information Secondary gustatory cortex and beyond Satiety and hunger do affect taste signals here. Orbitofrontal cortex (secondary gustatory cortex): gustatory neurons here process higher aspects of taste function. - Is a gateway where taste signals reach other brain areas (hypothalamus and amygdala) o Neurons in these areas have encoding behavioral features (ex: motivation, emotion, desire, memory) - Combine sight, smell, texture, and taste of food into comprehensible sensory experience - Is affected by hunger: which causes enhanced sensation of taste o Reduced firing in cases of satiety (full), increased firing in hunger C. The Gustatory System – Perceptual Characteristics Taste signals generated by a certain substance can produce an immediate reflexive response as to ingest or reject (as little as 50 msec) Two perceptual aspects of taste: - Intensity: related to concentration of the tastant, lingering effects of the tastant over time, differences in detection sensitivity over the tongue, and context in which its effects are tested for. - Quality: relies on subjective description of the sensory experience C1. Psychophysical techniques for taste measurement Problems: - General: - Lack of agreement on the nature of taste qualities - Finding that different methods can yield different results - Biggest: stimulus cannot be effectively controlled because chemical substances are difficult to apply and remove in a precise manner on the tongue. Electrogustometry – stimulate sour and salt ionic channel Delivers small electrical current through an electrode or metal disk to a specific point/region of the tongue and oral cavity. Advantage: electrical stimulus can be applied in a highly discrete manner with respect to time and space Disadvantage: taste sensations evoked by electrical stimulation are limited to only sour and salty. Regional and whole-mouth chemogustometry – use of chemical solution to asses taste function Regional technique: - Application of chemical solution to restricted part of tongue by filter paper/cotton swab. o Used to access different thresholds, or to obtain estimate of sensory intensity, or identity taste quality - OR solution flows over limited extent of tongue o Advantage: stimulation area is constant and interference effects of saliva are minimalized. - Explores basic aspects of gustatory function and clinical aspects of gustatory dysfunction Whole-mouth technique: - Use entire mouth and tongue to make assessment of gustatory function - Three-drop test: subject has to distinguish which of 3 drops contains the stimulus o Detection threshold is defined as the concentration at which the subject can identify the correct drop 3 trials in a row  Which are usually high values since volume is low - Eight-cup test: subjects have to identify which of 4 cups among 8 contain the stimulus o Detection threshold is defined as the concentration at which the subject can make the perfect separation between stimulus and water-only cups Assessment of taste abnormalities Ageusia: total loss of taste; condition that can arise from injury to any gustatory nerves or from side effects of some medications Hypogeusia: reduction in taste sensitivity; arises from smoking, symptoms of diseases (influenza, diabetes, hypertension) Dysgeusia: taste distortions; food perceived to have taste of different category C2. Perception of Intensity Detection thresholds Lowest to highest threshold: bitter (urea is unusually high), sour, salty, & sweet (saccharin is low) Masking: taste thresholds are affected by other primary tastants in a mixture (complex foods)  The presence of one tastant might alter the threshold of the other; (sweet increases salty) Temperature: relationship between threshold and temperature is a U-shaped function for the taste primaries. - Temperature for lowest threshold (highest sensitivity) is between body and room temperature o Believe to reflect that binding of tastant molecule to gustatory receptor cell needs an optimal thermal condition. Suprathreshold intensity perception Weber fraction: smallest detectable concentration change  15-25% - Fraction for sweet taste is ~unaffected by age, but bitter taste increases dramatically - Power law: exponent < 1 = negatively accelerating function where nervous system compresses physical information into a sensory continuum o Taste functions for most primary functions show this compressive relationship Temporal and spatial factors Detection thresholds: - susceptible to various temporal conditions (ex: how rapidly tastant is present on the tongue, what was presented before, how long taste may linger after detection) + - Made in the presence of saliva, which contains Na and other ions that can have an interfering effect o Residual background due to saliva/lingering effects of prior tastant can affect detection and discrimination thresholds. o To reduce background factors: increase flow of solution on the tongue  Reduces detection threshold since greater number of tongue molecules are present on the tongue per unit of time Spatial extent of stimulation also affects taste intensity perception: - Greater area of stimulation = lower threshold o Due to recruitment of additional taste receptors that add to the neural signal for that particular taste - Sweet and salty thresholds are lower at front end of the tongue - Sour threshold is lowest at the back of the tongue - Bitter threshold is lowest in the soft palate o Even though bitter threshold lower at front of tongue, the suprathreshold relationship between perceived intensity and stimulus concentration is a steeper function at the back of the tongue Adaptation and cross-adaptation Adaptation: when perceived intensity or sensitivity of a tastant decreases while the taste is continuously applied to the tongue. Time required depends on concentration of tastant. Example: saliva (tasteless but contains many ions); cannot be food. Cross-adaptation: when perceived intensity of a compound decreases due to the adaptation to a different one. - Occurs when two different molecules have chemical affinity for same receptor cells - Compounds from the taste primaries do not cross-adapt o Each primary has independent/separate transduction mechanism PTC/PROP thresholds – non-tasters, tasters, and supertasters While making PTC, chemist accidentally released some into the air, colleagues complained about its intense bitterness, while he could not detect it. Non-tasters: ~25% of people who have normal taste sensitivity but cannot detect PTC/PROP bitterness (have high bitterness thresholds) Taste
More Less
Unlock Document

Only pages 1,2,3 are available for preview. Some parts have been intentionally blurred.

Unlock Document
You're Reading a Preview

Unlock to view full version

Unlock Document

Log In


OR

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit