Target type: biologicalprocess
The series of events required to receive a sour taste stimulus, convert it to a molecular signal, and recognize and characterize the signal. This is a neurological process. [GOC:ai]
Sour taste perception is a complex biological process that begins with the interaction of acidic molecules with taste receptors on the tongue. These receptors, known as sour taste receptors, are primarily located on the taste buds, which are small, mushroom-shaped structures embedded in the tongue's surface. When acidic substances, such as lemon juice or vinegar, come into contact with the tongue, they release hydrogen ions (H+) that bind to these sour taste receptors. This binding triggers a cascade of events within the taste cells, ultimately leading to the generation of electrical signals. These signals are then transmitted through a series of nerve fibers to the brainstem, where they are relayed to the thalamus, a relay center in the brain. From the thalamus, the signals are projected to the gustatory cortex, a region of the cerebral cortex responsible for processing taste information. The gustatory cortex interprets these signals as sour taste. The intensity of the sour taste perception is dependent on the concentration of hydrogen ions present in the substance. Higher concentrations of hydrogen ions will result in a stronger sour taste. Interestingly, the perception of sour taste is not solely dependent on the concentration of hydrogen ions. Other factors, such as the presence of other taste compounds and the temperature of the substance, can also influence the perception of sour taste. For example, the presence of sweetness can mask the sourness of a substance, while the presence of saltiness can enhance it. The perception of sour taste is an essential part of our ability to taste and experience the world around us. It allows us to identify foods that may be spoiled or harmful and to enjoy the unique flavors of various foods. It is also believed to play a role in our ability to regulate our pH balance, which is crucial for maintaining our health.'
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| Protein | Definition | Taxonomy |
|---|---|---|
| Acid-sensing ion channel 3 | An acid-sensing ion channel 3 that is encoded in the genome of human. [PRO:DNx, UniProtKB:Q9UHC3] | Homo sapiens (human) |
| Amiloride-sensitive sodium channel subunit alpha | An amiloride-sensitive sodium channel subunit alpha that is encoded in the genome of human. [PRO:DNx, UniProtKB:P37088] | Homo sapiens (human) |
| Compound | Definition | Classes | Roles |
|---|---|---|---|
| amiloride | amiloride : A member of the class of pyrazines resulting from the formal monoacylation of guanidine with the carboxy group of 3,5-diamino-6-chloropyrazine-2-carboxylic acid. Amiloride: A pyrazine compound inhibiting SODIUM reabsorption through SODIUM CHANNELS in renal EPITHELIAL CELLS. This inhibition creates a negative potential in the luminal membranes of principal cells, located in the distal convoluted tubule and collecting duct. Negative potential reduces secretion of potassium and hydrogen ions. Amiloride is used in conjunction with DIURETICS to spare POTASSIUM loss. (From Gilman et al., Goodman and Gilman's The Pharmacological Basis of Therapeutics, 9th ed, p705) | aromatic amine; guanidines; organochlorine compound; pyrazines | diuretic; sodium channel blocker |
| benzamil | guanidines; pyrazines | ||
| phenylamil | phenylamil: irreversible inhibitor of sodium channels in the toad urinary bladder | guanidines; pyrazines |