7. 9 April 2013 Pengecapan

Physiology of Taste

Prof. Dr. Jenny Sunariani , drg., MS

Oral Biology S1 FKG - UnAir 9 April 2013

Digestive System

Major Parts of the Machine

food, water intake oxygen intake

elimination of carbon dioxide

Digestive System Respiratory System

Circulatory System Urinary System

elimination of excess watersalts, wastes

rapid transportto and from allliving cells

eliminationof foodresidues

nutrients,water,salts

carbondioxide

watersolutes

oxygen

Based on: Starr, C. Biology: Concepts and Applications, Brooks/Cole

Mouth

Esophagus

Stomach

Small Intestine

Large Intestine

Digestive System

Salivary Glands

Gastric Glands

Pancreas amylase, trypsin, lipase

Liver bile

Small Intestine maltase and peptidase

amylase

HCl and pepsin

Saliva



Related:

– Body Fluid

– Ren

– Ion (kation and anion)



The Salivary Glands



Decreasing fluid intake . . .

• Oral rehydrating fluids• Fears: dehydration, thirst• Remind families, caregivers

– dehydration does not cause distress– dehydration may be protective

• Parenteral fluids may be harmful– fluid overload, breathlessness, cough, secretions

• Mucosa / conjunctiva care



Nervous control of salivary secretion

• endpieces and ducts are innervated by parasympathetic and sympathetic nerves

• the main agonists are ACh (parasympathetic) and noradrenaline (sympathetic)

• main stimulus of secretion is from the parasympathetic pathway acting via signals from the salivary nuclei

• excited by both taste and tactile areas of the tongue



• also excited via stimuli arriving at the salivary nuclei from higher centres of CNS - such as smell or thinking of food

• salivation also occurs in response to reflexes from stomach and upper intestines following gastric irritability - saliva serving to dilute the digesta

Jenny Sunariani Kuliah Biologi Oral S1 FKG-Unair

4 May 2012

Digestive Secretions: Ions and water – Ions: H+, K+, Na+, HCO3

-, Cl-

– From interstitial fluid to the GIT lumen across epithelial basolateral and apical membranes

– H2O follows osmotic gradient thus created

– Transporters:• Na+/K+ ATPase• H+/K+ ATPase • Na+/K+/2Cl- symporter,

• Cl-/HCO3- antiporter

– Ion channels• Na+, K+, Cl- channels

- Facilitated diffusion

- Active transport



special sensesspecial senses

TASTE



Taste:

Must be disolved in saliva Na channel open Potensial action

Correlation with body need:• Adrenalectomy animal : drink electrolit water• Hypogicemia : sweet



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1515

Respons Test on Receptors Respons Test on Receptors CellsCells



The taste buds located in papillae on the tongue contain taste cells that communicate with sensory nerve fibers.

Microvilli on taste cells contain receptor proteins that match chemicals in food.

The brain determines the taste according to a “weighted average” of incoming impulses from taste buds sensitive to either sweet, sour, salty, or bitter tastes.



• Papillae (named according to shape)– a. Vallate (surrounded

by a wall)• Largest, not many

– b. Fungiform (mushroom shape)

• Scattered irregularly – c. Foliate (leaf shape)

• Distributed in folds on the side of the tongue. Most sensitive

– d. Filiform (filament shape)

Embedded in epithelium of the tongue and mouth

Taste



Histology two types of specialized epithelial cells

– Support cells (exterior support capsule)

– Gustatory or taste cells (inside taste bud)

•Microvilli called gustatory hairs extend from apex to the gustatory or taste pore.

• Function– Receptors on hairs

detect dissolved substances

• Taste sensation. Taste types

– Sour – H ion/acids– Salty – metal

ions/inorganics salt– Sweet – carbohydrat,

proteins (amino acids, and sugars)

– Bitter - alkaloids such as quinine, caffeine, nicotine

– Umami – glutamate, proteins and amino acids

Anterior tounge: sensitive to changes of:

Temperature

Tactile Pain Pressure Taste bud: ephiteliun cells,

supporting cells, taste cells, taste pore, taste hair.



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Taste (Gustation)Taste (Gustation)

1.1. Location - oral cavity (mostly in Location - oral cavity (mostly in papillae of tongue)papillae of tongue)

2.2. Structures/receptors - Structures/receptors - chemoreceptors (respond to chemoreceptors (respond to chemicals dissolved in saliva)chemicals dissolved in saliva)

3.3. Nerve pathways from taste buds Nerve pathways from taste buds in:in:

* mouth/tongue: * mouth/tongue: • facial - anterior 2/3 of tongue)facial - anterior 2/3 of tongue)• and glossopharyngeal and glossopharyngeal

(posterior 1/3)(posterior 1/3)* lower pharynx and epiglottis: * lower pharynx and epiglottis:

vagusvagus Prof. Dr. Jenny Sunariani , drg., MS


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Taste PathwaysTaste Pathways



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TasteTasteSynapsesSynapses

– facial, glossopharyngeal and vagusfacial, glossopharyngeal and vagus nerves carry impulses to medulla nerves carry impulses to medulla – some fibers from medulla synapse with parasympathetic fibers to initiate some fibers from medulla synapse with parasympathetic fibers to initiate

reflexes for saliva and gastric juice secretion (also gagging or vomiting)reflexes for saliva and gastric juice secretion (also gagging or vomiting)– other fibers from other fibers from medulla medulla carry impulses to carry impulses to thalamusthalamus– fibers from thalamus carry impulses to gustatory area (parietal lobe), fibers from thalamus carry impulses to gustatory area (parietal lobe),

hypothalamus and cerebral limbic system hypothalamus and cerebral limbic system • Final destinations:Final destinations:

– gustatory area (parietal lobe), hypothalamus and cerebral limbic systemgustatory area (parietal lobe), hypothalamus and cerebral limbic system• NOTE:NOTE:

– receptors for taste and smell complement each other and respond to many of receptors for taste and smell complement each other and respond to many of the same stimulithe same stimuli

– most (~80%) of what we call taste is really smellmost (~80%) of what we call taste is really smell– mouth also contains: mouth also contains: thermoreceptors, mechanoreceptors, nociceptors thermoreceptors, mechanoreceptors, nociceptors

(carried by trigeminal nerve) (carried by trigeminal nerve)



• Integration centre: Brain stem

Nuclei of Tr. Solitarius

Nucleus ventral posterior medial Thalamus

Lower tip of the gyrus post centralis cortex parietalis near by SSA. I for tongue area

sup

Inf.

N. VII (Facialis)

Submaxillaris gland Submandibularis gland

Saliva Scretion

Parotis Gland: served by N.IX (glossopharyngeus)

Nucl. Salivatorius

SALIVA

REFLEX

ES Pathways

TasteTaste Bud Bud

2525

Taste pathway:Taste pathway:

1/3 posterior 1/3 posterior IX aferent IX aferent

2/3 anterior 2/3 anterior VII aferent VII aferent

Pharynx/Glottis Pharynx/Glottis X aferent X aferent

Gustatory to contralateral Gustatory to contralateral

ventro-postero-medialis ventro-postero-medialis talamus ( VPM) talamus ( VPM)

cortex of gustatory cortex of gustatory

( parietalis).( parietalis).



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Mechanism of Salty Transduction

• Prototip: cooking salt ion of Na.

• Receptor sensitive toinsulator of amiloride.

• Ionotropic Receptor Na channels sensitive Na channels voltagegate.

• Ion of Na (salty) dif. Nadepolarisasi

ion influks of Ca

Release of NT

salty



• Receptor 2 way of :1. Ion of H/diffusion proton

via canal of Na amiloride ion of H close ion canal of K

2. depolarisasi

ion canal of Ca open ion influks of Ca

release of NT

transmission of impul nerveof aferen.

Mechanism of Acid Transduction



Sweet Molecule: R metabotropik = NA

G-protein, and c-AMP of PKA

ion channel fosforilisasi of K ion channel of K close

Depolarisasi

Sweet

Mechanism of Sweet Transduction



• 2 way transdution :1. Compound of Ca2+ and

quinine pass short band=feel BITTERLY closing ion canal of K

depolarisasi Ca influks etc.

1. Band of Metabotropik : G-protein

II system messenger cascade of

phosphoinositol C phospholipase

traphosphat inositolion of Ca ER

release of NT.

Mechanism of Transduction Feel Bitterly



Feel acid of amino (glutamat, arginin)

Anticipated y there is 2 way of transduction:

Ionotropik Receptor

ion canal of Na open

Ca influks

2. Metabotropik Receptor: system cAMP and phosphoinositol.

Mechanism of Transduction Feel Deliciously



Summary

Innate and Learned Taste Preferences

• Specific Hunger– An innate taste preference– Refers to ability of animals to compensate

for deficiencies in diet by selecting foods with missing nutrients

– Example: damage to adrenal cortex can impair sodium retention by kidney leading to seeking out of salty foods



Genetika Taste receptors



TAS1R1 taste receptor, type 1, member 1 T1R1, TR1

TAS1R2 taste receptor, type 1, member 2 T1R2, TR2

TAS1R3 taste receptor, type 1, member 3 T1R3

TAS2R1 taste receptor, type 2, member 1 T2R1, TRB7











Appetide• Colour• Smell• Memori• Tactile• Temperatur• Kinesthetica• Gen• Leptin• Grehlin• NPY Prof. Dr. Jenny

Sunariani , drg., MS Oral Biology S1 FKG - UnAir

9 April 2013

Zam Zam: 2013 • taste 2 receptors (TAS2R):

Reseptor rasa pahit dikode oleh family gen (Behrens et al., 2007).

• Gen TAS2R16 salah satu gen Famili yang paling banyak dipelajari dalam famili reseptor rasa pahit (Li et al., 2011).

• Gen: deteksi salicin dan senyawa pahit alami lainnya: natrium benzoate, amygdalin, arbutin, helicin, dsalicin, sinigrin, danfenil beta-D-glucopyranosid (Bufe et al.,2002; Wiener et al.,2011).

• Kurus-tidak suka makan panjang umur

Centenarian: orang-orang yang hidup 100 tahun lebih



• Leptin (Greek λεπτός (leptos) meaning thin) is a 16-kDa protein hormone

• plays a key role in regulating energy intake and energy expenditure, including appetite/hunger and metabolism.

• It is one of the most important adipose-derived hormones.

• The Ob(Lep) gene (Ob for obese, Lep for leptin) is located on chromosome 7 in humans.

• It functions by binding to the leptin receptor. Prof. Dr. Jenny


9 April 2013

http://en.wikipedia.org/wiki/Atomic_mass_unit

http://en.wikipedia.org/wiki/Protein

http://en.wikipedia.org/wiki/Hormone

http://en.wikipedia.org/wiki/Appetite

http://en.wikipedia.org/wiki/Metabolism

http://en.wikipedia.org/wiki/Adipose_derived_hormones

http://en.wikipedia.org/wiki/Chromosome_7

http://en.wikipedia.org/wiki/Leptin_receptor

Grehlin• hormone produced mainly

by P/D1 cells lining the fundus of the human stomach and epsilon cells of the pancreas

• stimulates hunger. • increase before meals and

decrease after meals. • counterpart of the

hormone leptin, produced by adipose tissue, which induces satiation when present at higher levels. In some bariatric procedures, the level of ghrelin is reduced in patients, thus causing satiation before it would normally occur.

http://www.news-medical.net/health/What-are-Hormones.aspx

http://www.news-medical.net/health/What-Does-The-Pancreas-Do.aspx

http://www.news-medical.net/health/What-is-Leptin.aspx

NPY = Neuropeptide Y• 36-amino acid neuropeptide that acts as

a neurotransmitter in the brain and in the autonomic nervous system

• In the ANS is mainly produced by neurons of the sympathetic nervous system and serves as a strong vasoconstrictor and also causes growth of fat tissue.[

• In the brain it is produced in various locations including the hypothalamus, and is thought to have several functions, including: increasing food intake and storage of energy as fat, reducing anxiety and stress, reducing pain perception, affecting the circadian rhythm, reducing voluntary alcohol intake, lowering blood pressure and controlling epileptic seizures.[1][

http://en.wikipedia.org/wiki/Amino_acid

http://en.wikipedia.org/wiki/Neuropeptide

Pain in Taste



Substance:From:

• Capsaicin: Chili

• Khavaisin: Pepper



Hot Hot TasteTaste: Nociceptor in Taste (N.V): Nociceptor in Taste (N.V)

(modification by Jenny Sunariani, 2005)(modification by Jenny Sunariani, 2005)

Stimulant: Capsicum or Cayenne

CAPSICUM ANNUUM External: • topical stimulant, Rubefacient

and counter-irritant• Used for local pain, neuralgia,

pleurodynia, intercostals neuralgia, toothache, chronic rheumatic pains, lumbago, chilblains.

• Can be used to promote circulation and tissue repair in gum disease, pharyngitis and hoarseness (gargle). Prof. Dr. Jenny


9 April 2013

Capsicum• Capsaicin inhibits release of neurotransmitter substance P,

after an initial stimulation. • It stimulates adrenal secretion from the medulla

(adrenaline) and cortex (cortisol). • It reduces serum triglycerides. Inhibits gastric motility,

increases duodenal motility. • Increases mucosal blood flow and vascular permeability. • Stimulates sensitive areas in stomach and duodenum,

which afford protection against ulcers (also when stimulated by acid).



Capsicum or Cayenne

Internal: stimulant to heart and circulation; Peripheral circulatory insufficiency, Raynaud's, intermittent

claudication.

Stimulant and tonic to the gastro-intestinal tract; Membranes pale, relaxed, or flabby; Impaired

secretion; Chronic gastric catarrh in absence of inflammation. Atonic dyspepsia; Gastric flatulence



Capsicum Interaction

• Ace inhibitors: capsicum has the ability to normalize both low and high blood pressure and is often used to equalize blood pressure; Hence capsaicin may interfere with the blood-pressure regulating functions of ACE inhibitors. Capsaicin may also aggravate cough due to ace-inhibitor drugs.



Capsicum Interaction

• Anticoagulants & Antiplatelet drugs• Increases coagulants effect and also has a additive

effect so monitor pt/inr• Barbiturates : Increased or decreased effect, depending

on the length of time capsaicin is administered



TASTE PATHWAY

• Primary afferents parts of cranial nerves VII, IX and X which go to brainstem

• 2nd order neurons project to ipsilateral thalamus

• 3rd order neurons --> taste cortex

Also Find in Gut:



Jenny Sunariani Kuliah BO I FKG Unair 8

Juni 2011

Taste

2. Endocrine glandresponds (eg. pancreas)

3. Hormonesecreted (eg. insulin)

1. Change in ionor nutrient levels

in blood (eg. glucose)

Jenny Sunariani Kuliah BO I FKG Unair 8

Juni 2011

2005

1 Perbedaan Derajat Keasaman (pH) Saliva akibat Pemakaian Jangka Panjang Pasta Gigi Berdeterjen Sodium Lauryl Sulphate 5% dengan pasta gigi Non Deterjen.

Mutia Rochmawati, Anis Irmawati dan Jenny Sunariani.

Majalah Ilmu Faal Indonesia Vol. 8, No. 1. Juni ISSN 0215.1995 Akreditasi Dirjen Dikti No. 56/Dikti/Kep/2005.

2 Perubahan Konsentrasi IL-1 dan Gustducin Terhadap Rasa Pengecap Pahit pada Demam

Jenny Sunariani, Sunarko Setyawan

Abstract e journal-Folia Medica Fakultas Kedokteran Unair 2005

3 Bitter Taste In Inflammation

Jenny Sunariani Majalah Ilmu Faal Indonesia Vol.7 No. 1 Oktober 2007 ISSN 0215.1995 Akreditasi Dirjen Dikti No. 56/Dikti/Kep/2005

2006/2007

1 Effect Of IL-1 and Gustducin Expression Change On Bitter Taste During Fever

Jenny Sunariani Majalah Kedokteran Gigi (Dental Journal) Vol. 41 No. 2 April–Juni 2008 ISSN. 0852-9027 Terakreditasi No. 48/Dikti/Kep/2006

1 Change Of IL-1 Concentration And Intracellular Calcium (Ca2+

Ic) As An Indicator Of Increased Bitter Taste In Thypoid Fever

Jenny Sunariani Folia Medica Indonesiana Vol. 44 No. 3 July-September 2008 Issn. 0303-7932 Accredited No. 167/DIKTI/Kep/2007

2007

2 Perbedaan Persepsi Pengecapan Rasa Asin Antara Usia Subur dan Usia Lanjut

Jenny Sunariani, Yuliati, Bestari Aflah

Majalah Ilmu Faal Indonesia Vol.6 No. 3 Juni 2007 ISSN 0215.1995 Akreditasi Dirjen Dikti No. 56/Dikti/Kep/20052007

3 Change Of IL-1 Concentration And Intracellular Calcium (Ca2+

Ic) As An Indicator Of Increased Bitter Taste In Thypoid Fever

Jenny Sunariani Folia Medica Indonesiana Vol. 44 No. 3 July-September 2008 Issn. 0303-7932 Accredited No. 167/DIKTI/Kep/2007

2008

1Efek Perubahan Warna Minuman Terhadap Persepsi Rasa Pengecapan

Sandra, Yuliati, Jenny Sunariani

Jurnal PDGI ISSN. 0024 – 9548, Edisi Khusus Kongres PDGI XXIII, Maret 2008

2 Mekanisme Peningkatan Sensitivitas Indera Pengecap Umami Akibat Pemberian Monosodium Glutamat (MSG) pada Usia Lanjut

Khoirun Nisa, Jenny Sunariani, Anis Irmawati

Kongres Nasional XIII IAIFI Seminar Nasional XVII IAIFI Hotel Garuda Plaza, Medan 06-08 Agustus 2008

3 Korelasi Antara Massa Tubuh Dengan Sensitivitas Indera Pengecap Rasa Manis

Olivia Ekaputra Winata, Jenny Sunariani, Anis Irmawati

Kongres Nasional XIII IAIFI Seminar Nasional XVII IAIFI Hotel Garuda Plaza, Medan 06-08 Agustus 2008

4 Comparision of sour taste sensitivity between detergen tooth paste and detergen tooth paste

Upayati Ifarum, Anis Irmawati, Jenny Sunariani

Dimuat dalam e-jurnal Biology Oral FKG UNAIR Vol 1 No 1. September 2008. ISSN: 1979-8814

2009

1 Ekspresi Gustducin pada saluran Pencernaan.

Jenny Sunariani. Disajikan dalam Seminar Rutin Biologi Oral -FKG 2009

2 Hubungan Fisiologis Neuroepitel Lidah dengan Usus.

Jenny Sunariani. Disajikan dalam Seminar Ilmiah Rutin IAIFI cabang Surabaya. 2009

3 Effect Of Gustducin and Calcium Intracelluler (Ca2+

Ic) Expression Change During Fever.

Jenny Sunariani, Sunarko Setyawan, Yuliati.

Hibah Penulisan Interna 2009sional tahun

2010

1 Perubahan Sensitivitas Indera Pengecap Rasa Manis Akibat Latihan Fisik Aerobik.

Ni Luh Putu A.W, Anis Irmawati, Jenny Sunariani

Di sajikan dalam Seminar di IAIFI di Palembang, 14 s/d 17 Oktober 2010.2010

2 Perubahan Sensitivitas Indera Pengecap Rasa Manis Akibat Latihan Fisik Aerobik.

Ni Luh Putu A.W, Anis Irmawati, Jenny Sunariani

Di sajikan dalam Seminar di IAIFI di Palembang, 14 s/d 17 Oktober 2010.2010

3 Perbandingan persepsi Rasa Manis antara pemberian chlorhexidine Gluconate dan Povidonelodine

Bella Novalina, Jenny Sunariani, Sophia E,W

2010

2011

1 Efek sodium Lauryl Sulphate terhadap perubahan Vili Intestinal Duo Denum

Nino Mayangsari, Jenny Sunariani, An’nisa Chusida

2011

2 Efek Leptin terhadap perubahan tinggi epitel papilla fungiformis pada tikus wistar dengan kondisi Diabetes Melitus (DM)Tipe 2

Lia Betsyba N, Jenny Sunariani, Sophia Eleonora

2011

3 Perubahan morfologik Chief Cells pada tikus diabetes Melitus (DM) tipe 2

Hermin Sulistyorini, Jenny Sunariani, Agung Sosiawan

2011

4 Perbedaan sensitivitas indera pengecap rasa asin pada wanita menopause dan Postmenopause

Elfa Rushdah Ekandini, Jenny Sunariani, Ester Arijani

2011

2012

1 Perubahan morfologik sel Hepatosit akibat pemberian Leptin pada tikus model Diabetes Melitus tipe 2

Fika Ariesta Agustine, Jenny Sunariani, Edhi Jularso

2011

2 Perbedaan sensitivitas pengecap rasa asin antara kebiasaan mengkonsumsi makanan pedas dan mengkonsumsi makanan tidak pedas

Raindika Putri A, Jenny Sunariani

2012

2013

1-8 Sedang berjalanPenelitian Leptin –diabet dalam rongga mulut (8 komponen)

Irham, Donny, ........, Sari, Diesta, Aflah, Diesta, Bowo

9 Neurobiology and Neurochemistry of the taste

Marriot, 30 April 2013

7. 9 April 2013 Pengecapan

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