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Samenvatting H8: smaak
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8: SMAAK8.1 INLEIDING
Gustatief systeem
Controle voedselopname
Hedonisch kompas: wat kunnen we opeten?
5 basissmaken
1. Zoet
Ø E-rijke nutriënten
2. Umami
Ø AZ (glutamaat)
3. Zout
Ø Elektrolytenbalans
4. Zuur
Ø Toxische stoffen
5. Bitter
Ø Toxische stoffen
Relatie chemische structuur - smaak
MAAR soms uiteenlopende chemische structuren zelfde smaak
bv. suikers, bepaalde EW (monelline) en artificiële zoetstoffen (aspartaam)
Variëteit smaken onderscheiden door
Combinaties basissmaken,
Gelijktijdige werking geur
Receptoren voor textuur, temperatuur en pijn
bv. TRPV1-kanalen en pepers
Proeven is samenspel v smaak, reuk en somesthesie
Smaak sterk beïnvloed door emotionele en motivationele factoren
1
, 8.2 HET PERIFEER SENSORIËLE APPARAAT
Staan in voor 5 basissmaken
50-100 opeengeplakte chemisch gevoelige deel apicaal
smaakreceptorcellen (waar microvilli in porus projecteren)
Smaakknoppen in keel en gehemelte
vooraan: fungiformis
Gegroepeerd in 3 achteraan thv tongrand: foliatae
soorten papillen op middellijn achteraan:
circumvallatae
Figuur 8.1. Smaakpapillen verschillen qua morfologie en locatie. Smaakreceptorcellen in de smaakknoppen
hebben microvilli apicaal en maken basaal synaps met gustatieve afferenten.
Bij hogere concentraties verdwijnt selectiviteit papil
≠ types smaakcellen per smaakknop
2
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