Food and Nutrition in Health and Disease (HFV1001)
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Samenvatting - Food and Nutrition in Health and Disease (HFV1001)
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Food and Nutrition in Health and Disease (HFV1001)
Institution
Maastricht University (UM)
Samenvatting - Food and Nutrition in Health and Disease (HFV1001). Uitwerking casusses, met de onderwerpen, sensory aspects, pre- and probiotics, IBS and IBD, allergies and intolerances, obesity and weight management, diabetes, cholesterol, cardiovasculair diseases, muscle and bone, sports nutritio...
Food and Nutrition in Health and Disease (HFV1001)
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TUTORIAL 1 – SENSORY ASPECTS – THE SENSATION OF TASTE
The senses of taste and smell allow us to separate undesirable or even lethal foods from those that
are pleasant to eat and nutritious. The texture of food, as detected by tactual senses of the mouth,
and the presence of substances in the food that stimulate pain endings, such as pepper, greatly alter
the taste experience. The receptor capabilities, primary sensations of taste are:
• Sour (acids, hydrogen ion [H+], low pH; vinegar and lemons)
• Salty (ionized salt)
• Sweet (not caused by any single class of chemicals, but mostly organic; sugar)
• Bitter (not caused by any single class of chemicals, but mostly organic; cocoa)
• Umami / Savory (glutamate; meat extracts, ageing cheese, protein rich foods)
Taste buds are microscopic sensory organs
containing chemosensory cells which synapse with
afferent fibers of gustatory nerves. Due to the
abrasive environment of the oral cavity, gustatory
cells (tase cells) are highly regenerative with their
average turnover being 8-12 days. From the tip of
each taste cell, several microvilli, or taste hairs,
protrude outward into the taste pore to approach
the cavity(holte) of the mouth. These microvilli
provide the receptor surface for taste. Vesicles
contain a neurotransmitter substance that is
released through the cell membrane to excite the
nerve fiber(zenuwvezel) endings in response to
taste stimulation. Taste nerve signals the insula in the brain → aware of what you are tasting.
The taste buds are found on three types of papillae of the tongue:
• Circumvallate
Form a V-line on the surface of the posterior
tongue. Large amount of buds.
• Fungiform
At the flat anterior surface of the tongue.
Moderate amount of taste buds.
• Foliate
Along the lateral surface of the tongue. Moderate
amount of buds.
Adults have 3000 to 10,000 taste buds, and
children have a few more. Beyond the age of 45
years, many taste buds degenerate, causing taste
sensitivity to decrease in old age.
There are four types of cells found in taste buds:
• Type 1 (glial like) gustatory epithelial cells: supporting cells (maybe salt)
• Type 2 (receptor): gustatory epithelial cells: express G protein receptors for bitter, sweet and
umami taste.
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