Umami sensations are mediated by gustducins and a second messenger system that closes potassium channels, leading to depolarization and neurotransmitter release.
Les sensations umami sont médiatisées par les gustducines et un système de second messager qui ferme les canaux potassiques, entraînant une dépolarisation et la libération de neurotransmetteurs.
| Front | What chemical activates umami taste cells? |
|---|---|
| Back | 1. Sweet sensations are coupled to membrane receptors coupled to G proteins 2. G proteins called gustducins, in turn, trigger 2nd messenger systems 3. 2nd messengers close K+ channels preventing the efflux of K+ 4. This leads to depolarization and release of NT to trigger CN VII and IX, X |
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