Molecules and Cells

Korean Society for Molecular and Cellular Biology (한국분자세포생물학회)
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Advances in Optical Tools to Study Taste Sensation

  • Received : 2022.07.21
  • Accepted : 2022.09.15
  • Published : 2022.12.31
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Abstract

Taste sensation is the process of converting chemical identities in food into a neural code of the brain. Taste information is initially formed in the taste buds on the tongue, travels through the afferent gustatory nerves to the sensory ganglion neurons, and finally reaches the multiple taste centers of the brain. In the taste field, optical tools to observe cellularlevel functions play a pivotal role in understanding how taste information is processed along a pathway. In this review, we introduce recent advances in the optical tools used to study the taste transduction pathways.

Keywords

Acknowledgement

This work was supported by the Samsung Science and Technology Foundation under Project Number SSTF-BA2002-14 and the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2018R1D1A1B07042834, 2019M3E5D2A01058329, 2019M3A9E2061789, 2020M3C1B8016137, 2020R1A5A 1018081).

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