To feel the taste!

• April 26, 2024

In the skin , taste buds and cells of the sensory system , the molecules of our sensations are distributed: the so-called Transient Potential Channels of the Receiver (TRP, for its acronym in English).

In humans, these molecules give the ability to distinguish between sweet and bitter, as well as the response to heat and cold. The four of them Primary flavors are: bitter, sweet, sour and salty .

A research group headed by Tamara Rosenbaum, from the Institute of Physiology of the UNAM , discovered an activation mechanism of the TRPV1 channel that allows us to feel the burning of the skin upon contact with a hot substance, as well as the hotness of the pepper and the peculiar pungency of the garlic. This channel is located in the peripheral nervous system.

The university students found that the region of the TRPV1 channel undergoes changes of conformation, which leads to the activation or opening of the channel, allowing its response when joining with the capsaicin , the active compound of chili and responsible for the spicy effect.

During the opening of the TRPV1 channel before the stimulus of the capsaicin , happens the passage of ions (particles with electrical charge) that cause a change in the membrane potential of the cells where it is located. This change activates the cells to send a signal to the brain and thus generate a response, for example, of itching when eating a chili.

The sense of taste begins with the nose: the molecules that circulate in the air, coming from the food, stimulate the olfactory receptors and so we perceive the smell that triggers the craving or rejection for everything that can be eaten.

Plinio Sosa, academic from the Faculty of Chemistry of the UNAM , explained that when you reach the mouth and in contact with the saliva , food releases "flavor" molecules , which interact with the gustatory receptors distributed in the upper part of the tongue -in the so-called taste buds- and on the palate.

He explained that because of the shape of these receptors, they are known as "taste sticks". These consist of a set of between 50 and 100 cells that react with all flavors .

In turn, he commented that the decrease in the capacity to taste or to distinguish flavors It is called hypogeusia. The loss of sense of taste it is known as ageusia.

The taste disorders can be caused by a cold, flu, gingivitis, smoking, mouth or nose injuries, nasal infections, aging -the number of taste buds decreases with age-, or any other factor that interrupts or disrupts the transfer of Taste sensations to the brain.
 

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