Anatomy and physiology of chemesthesis

Cecil J. Saunders, Wayne L. Silver

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

5 Scopus citations

Abstract

Chemesthesis is the stimulation of somatic sensory nerves by chemicals. These chemicals produce sensations described as spicy, piquant, pungent, cooling, buzzing, and irritating. This chapter presents an overview of the anatomy and physiology of the nose and the mouth as they relate to chemesthesis, including a description of the nerve fibers types responsible for conducting these signals and the various epithelial tissues these nerves innervate. Additionally, we discuss the contribution of taste signaling elements (T2R, α-gustducin, PLCβ2 and TRPM5) in solitary chemosensory cells and chemosensory cilia as they relate to respiratory tract irritation. Finally, a variety of experimental techniques for observing chemesthetic responses in single cells, nerves and brain regions are explored. The chapter culminates a brief discussion on the anatomical basis for the integration of chemesthesis with gustation and olfaction.

Original languageEnglish
Title of host publicationChemesthesis
Subtitle of host publicationChemical Touch in Food and Eating
Publisherwiley
Pages77-91
Number of pages15
ISBN (Electronic)9781118951620
ISBN (Print)9781118951736
DOIs
StatePublished - 15 Jan 2016

Keywords

  • Chemesthesis
  • Chemosensory cilia
  • Diffuse chemosensory system
  • Free nerve endings
  • Irritant
  • Nasal cavity
  • Oral cavity
  • Respiratory epithelium
  • Solitary chemosensory cells
  • Trigeminal

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