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Samenvatting Stelselmatige Weefselleer H13: Tast, Reuk en Smaak $3.44   Add to cart

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Samenvatting Stelselmatige Weefselleer H13: Tast, Reuk en Smaak

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Samenvatting gebaseerd op slides van professor Vral met bijhorende notities van in de les, alles wat je voor de theorie moet kennen van dit onderdeel.

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  • July 17, 2024
  • 6
  • 2023/2024
  • Summary
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Samenvatting H13: Smaak-,
reuk-, extero- en
interoreceptoren
Inhoud
1. Smaakorgaan......................................................................................................................................1
1.1 Smaaknoppen...............................................................................................................................1
1.1.1 Steuncellen............................................................................................................................2
1.1.2 Smaakreceptorcellen.............................................................................................................2
1.1.3 Basale cellen..........................................................................................................................2
1.1.4 5 verschillende smaaksensaties.............................................................................................2
1.1.5 Mechanisme..........................................................................................................................2
2. Reukorgaan.........................................................................................................................................2
2.1 Olfactorisch epitheel.....................................................................................................................2
2.1.1 Mucosa olfactoria: Epitheel...................................................................................................2
2.1.2 Mucosa olfactoria: Lamina propria........................................................................................3
3. Tastorgaan: exteroreceptoren.............................................................................................................3
3.1 Vrije/naakte zenuwuiteinden........................................................................................................3
3.1.1 Merkelcel...............................................................................................................................4
3.2 Gespecialiseerde eindlichaampjes................................................................................................4
3.2.1 Lichaampjes van Meissner.....................................................................................................4
3.2.2 Lichaampjes van Ruffini.........................................................................................................4
3.2.3 Lichaampjes van Krause.........................................................................................................4
3.2.4 Lichaampjes van Vater Pacini.................................................................................................5
4. Interoreceptoren................................................................................................................................5
4.1 Spierspoelen.................................................................................................................................5
4.2 Golgi-peeslichaampjes..................................................................................................................6

1. Smaakorgaan
1.1 Smaaknoppen
- Voorkomen
o Op tongpapillen (behalve papilla filliformes)
o Verhemelte
o Farynx
o Larynx (zie spijsverteringsstelsel)
- 20-30 spoelvormige cellen geschikt als bloembol

1

, - Van basale membraan tot vrije oppervlak
- Eindigen op kleine opening= porus

1.1.1 Steuncellen
- Donkere cellen
- Donkere kern
- Microvilli aan oppervlak  oppervlakte vergroting  resorptie/secretie
- Veel organellen
- Glycosaminoglycanen  porus
o Binden aan smaakstoffen en zorgen dat deze registreerbaar worden voor smaakcellen

1.1.2 Smaakreceptorcellen
- Bleke smalle en lange cellen
- Microvilli aan oppervlak  smaakstoffen registreren
- Heldere ronde kern (euchromatisch)
- Veel organellen
- Neuro-epitheliale cellen  bij registreren van smaakstoffen wordt er een actiepotentiaal
doorgegeven aan afferente zenuwvezel
o Basaal contact met afferente zenuwuiteinden
o Aan basale zijde neurotransmitter om prikkel verder te geleiden naar afferente
zenuwvezels

1.1.3 Basale cellen
- Tegen basale membraan
- Weinig gedifferentieerd
- Reservecellen voor smaakcellen en steuncellen
- Rijken niet tot aan apicale zijde

1.1.4 5 verschillende smaaksensaties
- Zout/zuur/zoet/bitter/umami
o Umami= glutaminezuur  aminozuur die veel voorkomt in eiwitten
 Komt voor in moedermelk
 Glutamaat zorgt voor hartige smaak in gefermenteerde producten
 Mononatriumglutamaat= smaakversterker
- Verschillen in registratie door intensiteit van smaakstoffen

1.1.5 Mechanisme
- Voorbijgaande binding van opgeloste stoffen met glycosaminoglycanen
- Prikkelregistratie
- Wegwassing van smaak door sereuze vocht van Von Ebnerklieren

2. Reukorgaan
2.1 Olfactorisch epitheel
- In dak neusholte
- Over bovenzijde concha superior en septum
- 2.5 cm² aan elke zijde
- Lichtbruine kleur

2.1.1 Mucosa olfactoria: Epitheel
- 3 celsoorten

2

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