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Human and Biomimetic Sensors
Published in Patrick F. Dunn, Fundamentals of Sensors for Engineering and Science, 2019
There are approximately 10 000 taste receptors (buds) on the human tongue. Each taste bud (see Figure 3.4) contains four different types of cells: basil, dark, intermediate, and light. The latter three are cells in various stages of development, with the light cell being the most mature. Taste cells are continually replaced, having a half-life of approximately 10 days. Taste receptors are on the surface of the tongue and in the mucosa of the epiglottis, palate, and pharynx. There are three types of protuberances on the tongue (papillae), each containing a different number of taste buds (from approximately 5 to 100 taste buds per papilla). The sensory end of a taste bud has microvilli that are located within a taste pore. These act to increase the sensory surface area of a taste bud. The connectivity of taste cells with their nerve fibers is distributed. Each taste bud connects to approximately 50 nerve fibers, where each nerve fiber receives input from approximately 5 taste buds.
Effect of glucose and sodium chloride mouth rinses on neuromuscular fatigue: a preliminary study
Published in European Journal of Sport Science, 2021
Teng Keen Khong, Victor Selvanayagam, Ashril Yusof
The oral cavity is responsive to tastants such as sweetness and saltiness that indicate the presence of sugar (i.e. glucose) and salt (NaCl), respectively. The taste receptors activate the nervous system at the peripheral level which, in turn, transmit signals to the respective areas of the brain cortex to produce an appropriate response (gustatory excitation) (Roper, 2013). In recent years, studies have shown that carbohydrate (CHO) mouth rinse can improve endurance performance, as shown by improved time trials (Carter, Jeukendrup, & Jones, 2004; Chambers, Bridge, & Jones, 2009; Lane, Bird, Burke, & Hawley, 2012; Pottier, Bouckaert, Gilis, Roels, & Derave, 2010; Rollo, Williams, Gant, & Nute, 2008) and time-to-exhaustion (Fares & Kayser, 2011). These findings indicate that the oral CHO receptors activate the insular and motor cortices, which subsequently excite the neuromuscular pathways (Chambers et al., 2009) and hence improve performance. It has been reported that both insular and motor cortical activities spike sharply during a sustained contraction, whereas a small increase in the magnitude of both occurs during an intermittent contraction (Liu et al., 2003). Hence, it is possible that oral receptors other than the CHO receptor, such as salty, sour and bitter tastants, could also stimulate areas of the brain and thereby activate neural drive (Leow et al., 2007).