Bitter taste of food can be transduced by
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The blockage of efflux of K+
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The blockage of influx of K+
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The blockage of efflux of Na+
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The blockage of efflux of Cl-
Reveal answer
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A
Correct answer
Explanation
Bitterness is the most sensitive of the tastes and perceived as unpleasant, sharp, or disagreeable. The transduction of bitter tastes involves several mechanisms:
1) Blockage of the efflux of K+ by a number of hydrophilic bitter substances generates a depolarizing potential.
2) Interaction with a receptor membrane receptor coupled to the G protein, gustducin, and activation of a cAMP-dependent protein kinase with blockage of K+ channels and
3) Involves a receptor protein linked to G-protein and activation of phospholipase C, which results in substrate hydrolysis to IP3, releasing Ca2+ from intracellular stores.
So, the correct answer is option A.