Molecular Mechanisms Subserving Taste and Olfaction Systems
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Molecular Neurobiology".
Deadline for manuscript submissions: 30 May 2024 | Viewed by 1191
Special Issue Editor
Special Issue Information
Dear Colleagues,
Olfaction and gustation are the two main sensory systems that subserve nutrition. Our ability to rapidly and accurately sense the odorants and tastants released from foods enables us to locate, select, and ingest the essential compounds required for good health and survival, and avoid those that may be detrimental. Although both chemosensory systems come hardwired to detect these biologically significant substances in the environment, they are also highly plastic, shaped by experience and physiological conditions. Empirical evidence has showcased the sheer complexity of canonical and non-canonical molecular machinery present in chemosensory end organs and pathways, through which their signals are broadcast to higher-order brain areas for integrative processing. However, precise knowledge on how these peripheral and central systems facilitate dynamic sensing and orchestrate adaptive behaviors, as well as how they are in turn regulated by diverse factors (such as genes, diets and disease states across the lifespan), is lacking. For this Special Issue, we invite original research articles and critical reviews that advance our understanding of the molecular mechanisms that subserve chemosensory function.
Dr. Lindsey Schier
Guest Editor
Manuscript Submission Information
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Keywords
- taste
- olfaction
- gustation
- odor
- chemoreception
- taste bud cells
- nutrient sensing
- ingestive behavior
- olfactory cilia
- olfactory receptor neurons
- olfactory bulb
- gustatory cortex
- piriform cortex
- sensory development
- food learning
- neural plasticity
- obesity
- eating disorders
- appetite
