Fisiologia del gusto - Prof Mara Fabri
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FISIOLOGIADEL GUSTOFISIOLOGIADEL GUSTO
Mara Fabri
Dipartimento di Medicina Sperimentale e ClinicaUniversità Politecnica delle Marche, Ancona
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Sapori Significatofondamentali biologico
dolce contenuto energetico
salato equilibrio elettrolitico
acido equilibrio acido-base
amaro evitamento sostanze tossiche
umami contenuto proteico
grasso contenuto lipidico
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SOGLIA DI SOGLIA DI PERCEZIONE RICONOSCIMENTO
Saccarosio 6 mM 22 mMAcido citrico 2 mMCloruro di sodio 10 mMChinino 0,008 mMStricnina 0,0001 mM
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RECETTORI GUSTATIVI
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Meccanismidi trasduzione
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solco centrale
solco laterale
insula
area GI
SI, rappresentazione tattile della lingua
neutroneutro
salatosalato
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salato, stimolazione a sinistra
ipsicontra
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salato grasso
salato grasso
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GRAZIE PER L’ATTENZIONE