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Mechanisms of Taste Transduction by Sidney A. Simon,Stephen D. Roper Pdf
Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to the
Chemosensory Transduction by Frank Zufall,Steven D. Munger Pdf
Written by leaders in the field of chemosensation, Chemosensory Transduction provides a comprehensive resource for understanding the molecular mechanisms that allow animals to detect their chemical world. The text focuses on mammals, but also includes several chapters on chemosensory transduction mechanisms in lower vertebrates and insects. This book examines transduction mechanisms in the olfactory, taste, and somatosensory (chemesthetic) systems as well as in a variety of internal sensors that are responsible for homeostatic regulation of the body. Chapters cover such topics as social odors in mammals, vertebrate and invertebrate olfactory receptors, peptide signaling in taste and gut nutrient sensing. Includes a foreword by preeminent olfactory scientist Stuart Firestein, Chair of Columbia University’s Department of Biological Sciences in New York, NY. Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals. Provides a comprehensive overview for all chemosensory transduction mechanisms Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing Edited by leading experts in the field of olfactory transduction Focuses on mammals, but lower vertebrates and invertebrate model systems are also included
The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area of neurophysiology as well as those in other disciplines who have interests in sensory mechanisms. The focus is on two major themes--peripheral mechanisms and neural processing at the central level. Every chapter is written by an expert on the subject matter, including definitive updates on the status of each topic. This work is not only useful to researchers in taste, but also to basic and applied scientists in related fields (such as food technology), doctoral and postdoctoral students.
Transient Receptor Potential (TRP) Channels by Veit Flockerzi,Bernd Nilius Pdf
This volume provides up-to-date information on the molecular and functional properties and pharmacology of mammalian TRP channels. Leading experts in the field have written 35 essays which describe properties of a single TRP protein/channel or portray more general principles of TRP function and important pathological situations linked to mutations of TRP genes or their altered expression.
Joseph G. Brand,John H. Teether,Robert H. Cagan,Morley R. Kare
Author : Joseph G. Brand,John H. Teether,Robert H. Cagan,Morley R. Kare Publisher : CRC Press Page : 558 pages File Size : 53,9 Mb Release : 2021-05-30 Category : Technology & Engineering ISBN : 9781000444612
Chemical Senses by Joseph G. Brand,John H. Teether,Robert H. Cagan,Morley R. Kare Pdf
This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.
Fat Detection by Jean-Pierre Montmayeur,Johannes le Coutre Pdf
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
The Molecular Basis of Smell and Taste Transduction by Derek J. Chadwick,Joan Marsh,Jamie A. Goode Pdf
Recent application of the techniques of molecular biology and patch-clamp physiology has led to rapid advances in understanding the molecular events in chemosensory transduction. In this book, the latest results are presented and discussed by leading scientists. The extensive coverage encompasses many important topics, including mucous domains; microchemical heterogeneity in the mucociliary complex of the olfactory epithelium; membrane currents and mechanisms of olfactory transduction, and genetic and pathological taste variation.
Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications by Chibuike C. Udenigwe Pdf
This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.
This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.
Author : Christopher H. Hawkes,Richard L. Doty Publisher : Cambridge University Press Page : 445 pages File Size : 41,8 Mb Release : 2018-01-25 Category : Medical ISBN : 9780521130622
Glutamate Receptors in Peripheral Tissue by Santokh Gill,Olga Pulido Pdf
Glutamate receptors (GluRs) in the central nervous system have been the subject of intense investigations for several decades, providing new avenues for the understanding of excitatory neurotransmission, excitotoxicity, mechanisms of injury, and therapeutics for several acute neurological conditions, such as brain trauma, and for neurodegenerative and neuropsychiatric disorders including addictions, Alzheimer disease, etc. Evidences of GluRs beyond the central nervous system were first reported in the early 1990s. When the idea of this book was conceived, the knowledge, specificity, and functional significance of GluRs in peripheral tissues was still in its embryonic stage. From our perspective, the idea of GluRs in peripheral tissues arose from our research on seafood toxins (see Chapter 1), and has now been reinforced by the results of other scientists working in similar areas. In this book, we have invited some of the leading authorities in the field to summarize their findings and to provide a framework for further investigations. The book is divided into three sections— Part I is on general concepts and concentrates on the distribution and cell-specific localiza tion of glutamate receptors, their transporters, and the pharmacology in peripheral tissues and organs. Part II emphasizes the presence and implications of these receptors in specific target tissues, organs, and systems, including liver, lungs, endocrine tissues, bone, immune system, etc. Part III focuses on glutamate receptors in plants to illustrate their presence beyond the animal kingdom.
The Role of the Nucleus of the Solitary Tract in Gustatory Processing by Robert M. Bradley Pdf
Providing an essential brainstem relay for three cranial nerves, the NST coordinates highly complex sensory information. While other functions of the NST have received attention, its role in gustatory processing has received little. The first reference devoted exclusively to gustatory processing, The Role of the Nucleus of the Solitary Tract in Gustatory Processing offers an in-depth review of one of the most important central relay stations in the brain. Combining widely dispersed research into a comprehensive single volume, it presents a thorough historical background, documents the anatomy of the rostral nucleus of the solitary tract (rNST), and explores the properties of synaptic transmitters and neurons within that tract. The book examines the role of reflex activities and considers factors that influence how gustatory rNST neurons respond to taste stimuli. It describes the development and maturational changes the rNST undergoes and considers the challenge involved with identifying rNST neural circuits. The Role of the Nucleus of the Solitary Tract in Gustatory Processing brings together expert investigators who have contributed substantially to the current knowledge of the anatomy, physiology, and developmental biology of the solitary nucleus. This pertinent work serves as a standard reference for those involved in the field, providing ready access to past investigations and inviting practitioners to create new approaches that will advance knowledge about the central processing of gustatory information.
The Neural Bases of Multisensory Processes by Micah M. Murray,Mark T. Wallace Pdf
It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.
