Journal articles on the topic 'Fungiform papillae number'
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Goodarzi, N., and M. Azarhoosh. "Morpholoical Study of the Brandt’s Hedgehog, Paraechinus hypomelas (Eulipotyphla, Erinaceidae), Tongue." Vestnik Zoologii 50, no. 5 (October 1, 2016): 457–66. http://dx.doi.org/10.1515/vzoo-2016-0052.
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Abstract The morphology and histological structure of two adult Brandt’s hedgehog, Paraechinus hypomelas, (Brandt, 1836) tongue were examined by light and scanning electron microscopy. On the dorsal surface of the tongue, three types of papillae were observed: filiform, fungiform and vallate papillae. Apex and corpus of the tongue as well as the lateral surface of the corpus were covered with numerous filiform papillae with bifurcated tip, while the epithelium lining the ventral lingual surface was free from papillae. Discoid shape fungiform papillae were scattered over the entire surface of the lingual apex, corpus and lateral surface uniformly between the filiform ones without regional variation in number and size. Three elliptical or oval vallate papillae in an inverted triangle form were found on the root of the tongue. Each papilla had a lobulated and very irregular dorsal surface. Both fungiform and vallate papillae contain taste buds. The foliate papillae was absent. Overall, the present findings reveal that despite some similarities, the lingual papillae of the Brandt’s hedgehog as an omnivore animal has spices-specific characteristics compare to the Erinaceous auritus as an insectivore species. This finding provides a set of basic data about the morphology of tongue and its lingual papillae in Brandt’s hedgehog.
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Khan, Asim M., Saqib Ali, Reshma V. Jameela, Muhaseena Muhamood, and Maryam F. Haqh. "Impact of Fungiform Papillae Count on Taste Perception and Different Methods of Taste Assessment and their Clinical Applications: A comprehensive review." Sultan Qaboos University Medical Journal [SQUMJ] 19, no. 3 (November 5, 2019): 184. http://dx.doi.org/10.18295/squmj.2019.19.03.003.
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Fungiform papillae are raised lingual structures which contain taste buds and thus play an important role in taste perception. These structures vary in number due to their relative sensitivity to a range of systemic and local factors which affect the dorsum of the tongue. Taste sensation can be measured using both chemical and electrical methods; however, the number of fungiform papillae has a direct effect on chemogustometric and electrogustometric values during evaluation. This review provides a general overview of fungiform papillae, their quantification methods and the various factors which may affect these structures. In addition, numerous methods of recording taste sensation and their clinical applications are highlighted.Keywords: Sensation; Taste; Taste Perception; Tongue; Taste Buds; Investigative Techniques.
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Okada, Shigenori, and Dean E. Schraufnagel. "Scanning Electron Microscopic Structure of the Lingual Papillae of the Common Opossum (Didelphis marsupialis)." Microscopy and Microanalysis 11, no. 4 (July 7, 2005): 319–32. http://dx.doi.org/10.1017/s1431927605050257.
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The mammalian tongue has evolved for specialized functions in different species. The structure of its papillae tells about the animal's diet, habit, and taxonomy. The opossum has four kinds of lingual papillae (filiform, conical, fungiform, vallate). Scanning electron microscopy of the external features, connective tissue cores, and corrosion casts of the microvasculature show the filiform papillae have a spearhead-like main process and spiny accessory processes around the apical part of the main process. The shape and number of both processes depend on their position on the tongue. On the apex, the main processes have shovel-like capillary networks and the accessory processes have small conical networks. On the lingual radix, the processes have small capillary loops. In the patch region, conical papillae have capillaries arranged as a full sail curving posteriorly. The fungiform papillae are scattered among the filiform papillae and have capillary baskets beneath each taste bud. Giant fungiform papillae on the tongue tip are three to four times larger than the ones on the lingual body. Capillaries of giant papillae form a fan-shaped network. The opossum has three vallate papillae arranged in a triangle. Their tops have secondary capillary loops but not their lateral surfaces. Mucosal folds on the posterolateral border have irregular, fingerlike projections with cylindrical capillary networks. These findings and the structure of the rest of the masticatory apparatus suggest the lingual papillae of opossum have kept their ancestral carnivorous features but also developed the herbivore characteristics of other marsupials.
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Akçiçek, Gökçen, Nihal Avcu, and Serdar Uysal. "Evaluation of the fungiform papillae number in Behçet’s disease." Clinical Oral Investigations 19, no. 4 (August 6, 2014): 887–90. http://dx.doi.org/10.1007/s00784-014-1298-y.
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Lieder, Barbara, Jozef Čonka, Agnes T. Reiner, Victoria Zabel, Dominik Ameur, Mark M. Somoza, Katarína Šebeková, Peter Celec, and Veronika Somoza. "Long-Term Consumption of a Sugar-Sweetened Soft Drink in Combination with a Western-Type Diet Is Associated with Morphological and Molecular Changes of Taste Markers Independent of Body Weight Development in Mice." Nutrients 14, no. 3 (January 29, 2022): 594. http://dx.doi.org/10.3390/nu14030594.
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We investigated whether the long-term intake of a typical sugar-sweetened soft drink (sugar-sweetened beverage, SSB) alters markers for taste function when combined with a standard diet (chow) or a model chow mimicking a Western diet (WD). Adult male CD1 mice had ad libitum access to tap water or SSB in combination with either the chow or the WD for 24 weeks. Energy intake from fluid and food was monitored three times a week. Cardiometabolic markers (body weight and composition, waist circumference, glucose and lipid profile, and blood pressure) were analyzed at the end of the intervention, as was the number and size of the fungiform papillae as well as mRNA levels of genes associated with the different cell types of taste buds and taste receptors in the circumvallate papillae using a cDNA microarray and qPCR. Although the overall energy intake was higher in the WD groups, there was no difference in body weight or other cardiometabolic markers between the SSB and water groups. The chemosensory surface from the fungiform papillae was reduced by 36 ± 19% (p < 0.05) in the WD group after SSB compared to water intake. In conclusion, the consumption of the SSB reduced the chemosensory surface of the fungiform papillae of CD1 mice when applied in combination with a WD independent of body weight. The data suggest synergistic effects of a high sugar-high fat diet on taste dysfunction, which could further influence food intake and promote a vicious cycle of overeating and taste dysfunction.
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Saito, Takehisa, Tetsufumi Ito, Norihiko Narita, Takechiyo Yamada, and Yasuhiro Manabe. "Light and Electron Microscopic Observation of Regenerated Fungiform Taste Buds in Patients with Recovered Taste Function after Severing Chorda Tympani Nerve." Annals of Otology, Rhinology & Laryngology 120, no. 11 (November 2011): 713–21. http://dx.doi.org/10.1177/000348941112001104.
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Objectives: The aim of this study was to evaluate the mean number of regenerated fungiform taste buds per papilla and perform light and electron microscopic observation of taste buds in patients with recovered taste function after severing the chorda tympani nerve during middle ear surgery. Methods: We performed a biopsy on the fungiform papillae (FP) in the midlateral region of the dorsal surface of the tongue from 5 control volunteers (33 total FP) and from 7 and 5 patients with and without taste recovery (34 and 29 FP, respectively) 3 years 6 months to 18 years after surgery. The specimens were observed by light and transmission electron microscopy. The taste function was evaluated by electrogustometry. Results: The mean number of taste buds in the FP of patients with completely recovered taste function was significantly smaller (1.9 ± 1.4 per papilla; p < 0.01) than that of the control subjects (3.8 ± 2.2 per papilla). By transmission electron microscopy, 4 distinct types of cell (type I, II, III, and basal cells) were identified in the regenerated taste buds. Nerve fibers and nerve terminals were also found in the taste buds. Conclusions: It was clarified that taste buds containing taste cells and nerve endings do regenerate in the FP of patients with recovered taste function.
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Goździewska-Harłajczuk, Karolina, Pavla Hamouzová, Joanna Klećkowska-Nawrot, and Petr Čížek. "The tongue of the red panda (Ailurus fulgens fulgens Cuvier, 1825)—a stereoscopy, light microscopy and ultrastructural analysis." PeerJ 9 (November 25, 2021): e12559. http://dx.doi.org/10.7717/peerj.12559.
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In the light of recent molecular studies, there are two phylogenetic species of the red panda (Ailurus fulgens): Ailurus fulgens fulgens and Ailurus fulgens styani. The red panda belongs to the endangered species living in the wild only in Asia and is included in the CITES list. Although the biology and diet of this species has been extensively described, the histological structure of the tongue and lingual glands has not yet been characterized in detail in relation to the lifestyle of this mammal under specific conditions and as a basis for comparative anatomical studies of the biodiversity of endemic species. Study samples were collected from two adult males of Ailurus fulgens f. held in Wrocław Zoological Garden. Both tongues were examined macroscopically; moreover, samples with lingual papillae for light microscopy and scanning electron microscopy (SEM) were collected from the apex, body and root of the tongue. Both tongues of the Ailurus fulgens f. males were approximately 9 cm long. The dorsal lingual surface was covered with mechanical and gustatory lingual papillae. Filiform papillae were observed on the apex and the body of the tongue, while small conical papillae were observed on the root of the tongue. An elongated, 1–1.5 cm long cylinder-shaped lyssa was observed in the ventral part of the apex. Moreover, most numerous and largest round in shape fungiform papillae were observed on the apex and on the border of the body and root of the tongue, located directly rostrally to 12–13 round and oval in shape vallate papillae. The SEM study showed that filiform papillae on the apex had several long secondary processes, while filiform papillae on the body of the tongue were taller and their secondary papillae were shorter than the equivalent structures on the apex of the tongue. The SEM study showed numerous taste pores on the surface of the fungiform papilla, while irregular surface of the vallate papillae, however some of them had smoother surface. Mixed glands (comprised of mucous acini and serous acini) were present within the vallum (within the connective tissue core) of the vallate papilla. Beneath the papillae more serous glands were observed, while the posterior lingual glands in the caudal part of the root of the tongue were mucoserous (mucous units were prevalent). A characteristic feature of the tongue of Ailurus fulgens f. was the presence of lyssa, which is comparable to other representatives of Carnivora, but the number of vallate papillae was individually variable. The lack of strongly developed mechanical conical papillae probably may be related to the type of plant food that is particularly dominant in red panda. Further differences between Ailurus fulgens f. and Ailurus fulgens s. cannot be excluded. The results of these studies may be useful especially for veterinarians specializing in working with exotic animals and people dealing with wildlife conservation.
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Ogata, Takahiro, and Yoshitaka Ohtubo. "Quantitative Analysis of Taste Bud Cell Numbers in the Circumvallate and Foliate Taste Buds of Mice." Chemical Senses 45, no. 4 (March 11, 2020): 261–73. http://dx.doi.org/10.1093/chemse/bjaa017.
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Abstract A mouse single taste bud contains 10–100 taste bud cells (TBCs) in which the elongated TBCs are classified into 3 cell types (types I–III) equipped with different taste receptors. Accordingly, differences in the cell numbers and ratios of respective cell types per taste bud may affect taste-nerve responsiveness. Here, we examined the numbers of each immunoreactive cell for the type II (sweet, bitter, or umami receptor cells) and type III (sour and/or salt receptor cells) markers per taste bud in the circumvallate and foliate papillae and compared these numerical features of TBCs per taste bud to those in fungiform papilla and soft palate, which we previously reported. In circumvallate and foliate taste buds, the numbers of TBCs and immunoreactive cells per taste bud increased as a linear function of the maximal cross-sectional taste bud area. Type II cells made up approximately 25% of TBCs irrespective of the regions from which the TBCs arose. In contrast, type III cells in circumvallate and foliate taste buds made up approximately 11% of TBCs, which represented almost 2 times higher than what was observed in the fungiform and soft palate taste buds. The densities (number of immunoreactive cells per taste bud divided by the maximal cross-sectional area of the taste bud) of types II and III cells per taste bud are significantly higher in the circumvallate papillae than in the other regions. The effects of these region-dependent differences on the taste response of the taste bud are discussed.
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HUANG, BO, and NAIMIN LI. "FUNGIFORM PAPILLAE HYPERPLASIA (FPH) IDENTIFICATION BY TONGUE TEXTURE ANALYSIS." International Journal of Image and Graphics 09, no. 03 (July 2009): 479–94. http://dx.doi.org/10.1142/s0219467809003496.
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Computerized tongue diagnosis can make use of a number of pathological features of the tongue. To date, there have been few computerized applications that focus on the very commonly used and distinctive diagnostic and textural features of the tongue, Fungiform Papillae Hyperplasia (FPH). In this paper, we propose a computer-aided system for identifying the presence or absence of FPH. We first define and partition a region of interest (ROI) for texture acquisition. After preprocessing for detection and removal of reflective points, a set of 2D Gabor filter banks is used to extract and represent textural features. Then, we apply the Linear Discriminant Analysis (LDA) to identify the data sets from the tongue image database. The experimental results reasonably demonstrate the effectiveness of the method described in this paper.
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Murakami, Mamoru, Yasuhiro Nishi, Kae Harada, Tomohiro Masuzaki, Yoko Minemoto, Takahiro Yanagisawa, Takaharu Shimizu, Akito Tsuboi, Taizo Hamada, and Masahiro Nishimura. "Impact of Oral Intake of Glucosylceramide Extracted from Pineapple on Xerostomia: A Double-Blind Randomized Cross-Over Trial." Nutrients 11, no. 9 (August 28, 2019): 2020. http://dx.doi.org/10.3390/nu11092020.
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Background: The aim of this double-blind randomized cross-over trial was to evaluate the effect of oral intake of glucosylceramide extracted from pineapple on oral moisture and xerostomia symptoms. Methods: Sixteen participants who had xerostomia symptoms were randomly allocated into two groups. One group received, as test samples, tablets containing glucosylceramide extracted from pineapple (GCP) followed by placebo tablets. The other group received the test samples in the reverse order. Participants were instructed to take tablets of the first test sample once a day (after breakfast) for two consecutive weeks. Then, after a washout period of four weeks, participants were instructed to take the other test sample for two consecutive weeks. The oral moisture level of the lingual mucosa, xerostomia symptoms, and the number of fungiform papillae was evaluated. Results: The oral moisture significantly increased, and the visual analog scale (VAS) of “How is the dryness of your mouth?” significantly improved after GCP tablets intake and not after placebo tablets intake. The number of fungiform papillae was not significantly different following the intake of GCP tablets or placebo tablets. Conclusion: Results suggested that oral intake of GCP may improve the moisture level and xerostomia symptoms.
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Sobek, Grzegorz, and Paweł Jagielski. "The Number of Fungiform Papillae, Taste Sensitivity and Smell Functions of Children Aged 11–15." Nutrients 14, no. 13 (June 22, 2022): 2578. http://dx.doi.org/10.3390/nu14132578.
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Differences in the ability to identify and perceive tastes and smells might influence food consumption and, ultimately, chronic nutrition-related conditions such as overweightness and obesity. This study aimed to investigate the associations between taste sensitivity and odour function, anthropometry, and quantity of fungiform papillae in children at age 11–15. Taste strips (4 base tastes), U-Sniff sticks (12 selected smells), and a filter paper strip impregnated with 6-n-propylthiouracil (PROP) were used. The photographic method was used to estimate the number of fungiform papillae (FP) on the tongue. The results showed that the quantity of FP was not related to anthropometry or gender. The taste test total scores were higher for girls, for whom the median score was 14 (12.0–15.0), than for boys, for whom the median score was 12 (9.0–13.0). Of the children, 13.9% had some difficulty in identifying odours. The Mann–Whitney U test showed that children who were most sensitive to bitter taste had more FP (p = 0.0001). The median score for this group (score = 4) was 34.0 (27.0–37.0). For those who had some problems with correctly assessing all bitter taste strips (score = 0–3), the median score was 24.0 (20.0–31.0). Higher numbers of FP were also observed in tasters, that is, people sensitive to PROP, than in nontasters. Only some measures of the taste function correlated with each other, but not very significantly. We concluded that there are multiple perceptual phases of taste, with no single measure able to entirely represent the sense of taste.
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Loney, G. C., A. M. Torregrossa, and L. A. Eckel. "Preference for sucralose is associated with the number of fungiform papillae in rats." Appetite 54, no. 3 (June 2010): 658. http://dx.doi.org/10.1016/j.appet.2010.04.117.
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Božanić Urbančič, Nina, Domen Vozel, Nejc Steiner, Manja Hribar, Iztok Fošnarič, Robert Šifrer, Jure Urbančič, and Saba Battelino. "Consequences of Stapes Surgery on Tongue Morphological Characteristics in Narrow Band Imaging, Gustatory Function and General Sensation: A Prospective Tertiary Center Study." Applied Sciences 12, no. 7 (March 23, 2022): 3248. http://dx.doi.org/10.3390/app12073248.
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(1) Background: Chorda tympani (CT) manipulation during stapes surgery affects its functions. We hypothesized that this alters tongue morphology and sensory functions. (2) Methods: Patients undergoing stapes surgery were tested 1 day preoperatively, 1 and 6 months postoperatively. Narrow band imaging contact endoscopy (NBI) was used to determine the number of fungiform papillae (Npapillae) and the total score of blood vessel morphology (NBItotal). The taste was tested with taste strips. General sensation was tested with a static two-point discrimination. Tests were performed on ipsilateral and contralateral side of the tongue. (3) Results: 52 otosclerosis patients were included in the study. There was a statistically significant decrease of NBItotal (p = 0.005), Npapillae (p = 0.009), sensation of sweet (p = 0.003), salty (p = 0.035), sour (p = 0.036), and bitter taste (p = 0.013) within the test side during the follow-up. A statistically significant impact on presence of dysgeusia for sweet was found 1 month postoperatively (p < 0.005). Postoperative decrease in two-point discrimination score did not reach a statistical significance (p = 0.056). (4) Conclusions: CT manipulation affects fungiform papillae density, vascular patterns and taste sensation. The general sensation of the tongue is not influenced by CT manipulation.
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Murayama, N. "Interaction among different sensory units within a single fungiform papilla in the frog tongue." Journal of General Physiology 91, no. 5 (May 1, 1988): 685–701. http://dx.doi.org/10.1085/jgp.91.5.685.
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The possible interaction among different sensory units in the frog tongue was studied using several single papillae dually innervated by the medial and lateral branches of the glossopharyngeal (IXth) nerve. The afferent activity in one branch exposed to NaCl stimulation of the papilla revealed marked inhibition after antidromic electrical stimulation (100 Hz, 30 s, and 3 V) of the other branch. The degree of inhibition depended on the number of sensory responses observed in the electrically stimulated branch as well as the nature of the stimulated sensory units. Statistical analysis suggested that antidromic activation of gustatory units conducting the responses to NaCl and quinine and slowly adapting mechanosensitive units produced a large antidromic inhibition amounting to 19-25%, but that of gustatory units conducting the responses to acetic acid and rapidly adapting mechanosensitive units gave rise to only a slight inhibition. To examine the differential effects of these sensory units in antidromic inhibition, antidromic impulses were evoked by chemical stimulation of the adjacent papilla neuronally connected with the dually innervated papilla under study. Antidromic volleys of impulses elicited by NaCl or quinine stimulation produced a large inhibition of the afferent activity in the other branch, as induced by NaCl stimulation of the dually innervated papilla. Plausible mechanisms of synaptic interaction in peripheral gustatory systems are considered.
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Hanamori, T., K. Hirota, and N. Ishiko. "Receptive fields and gustatory responsiveness of frog glossopharyngeal nerve. A single fiber analysis." Journal of General Physiology 95, no. 6 (June 1, 1990): 1159–82. http://dx.doi.org/10.1085/jgp.95.6.1159.
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Receptive fields and responsiveness of single fibers of the glossopharyngeal (IXth) nerve were investigated using electrical, gustatory (NaCl, quinine HCl, acetic acid, water, sucrose, and CaCl2), thermal, and mechanical stimulation of the single fungiform papillae distributed on the dorsal tongue surface in frogs. 172 single fibers were isolated. 58% of these fibers (99/172) were responsive to at least one of the gustatory stimuli (taste fibers), and the remaining 42% (73/172) were responsive only to touch (touch fibers). The number of papillae innervated by a single fiber (receptive field) was between 1 and 17 for taste fibers and between 1 and 10 for touch fibers. The mean receptive field of taste fibers (X = 6.6, n = 99) was significantly larger than that of touch fibers (X = 3.6, n = 73) (two-tailed t test, P less than 0.001). In experiments with natural stimulation of single fungiform papillae, it was found that every branch of a single fiber has a similar responsiveness. Taste fibers were classified into 14 types (Type N, Q, A, NA, NCa, NCaA, NCaW, NCaAW, NCaWS, NQ, NQA, NQAS, NQWarm, Multiple) on the basis of their responses to gustatory and thermal stimuli. The time course of the response in taste fibers was found to be characteristic of their types. For example, the fibers belonging to Type NQA showed phasic responses, those in Type NCa showed tonic responses, etc. These results indicate that there are several groups of fibers in the frog IXth nerve and that every branch of an individual fiber has a similar responsiveness to the parent fiber.
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Woeckel, L., F. Glass, I. Sungurtekin, F. D. Zepf, F. Poustka, and B. Herpertz-Dahlmann. "Food preferences and taste perception in anorexia nervosa." European Psychiatry 26, S2 (March 2011): 743. http://dx.doi.org/10.1016/s0924-9338(11)72448-8.
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ObjectiveRestrictive and selective eating behavior with food preferences and aversions is a characteristic symptom in anorexia nervosa (AN). Typically fat-containing food is avoided. Furthermore, very often patients with AN replace food which is rich in calories by fruits and vegetable. The aim of the present study was to evaluate if there is a relationship between food preferences and taste perception in AN.Methods15 female patients with acute AN (ANacute) (BMI 16.5 ± 1.3 kg/m2, 20.4 ± 4.7 yrs.), 21 remitted female patients with AN (ANrem) (BMI 21.4 ± 2.9 kg/m2, 24.2 ± 3.2 yrs., remission period 6 ± 2.6 yrs.) and 15 female healthy controls (HC) (BMI 21.6 ± 3.1 kg/m2, 24.9 ± 2.7 yrs.) were included. Taste perception was evaluated using taste strips (sweet, sour, salty, bitter). Food practice and choice were assessed by self-report. Several blood parameters including hormones and leptin were analyzed. The number of fungiform papillae was quantified using digital photography and image processing.ResultsIn ANacute bitter tasting foods were significantly consumed more often when compared with ANrem and HC. Sensoric taste perception for salty and bitter was reduced in ANacute (n.s.). Hedonic taste perception for sour, salty and bitter was increased in ANacute (n.s.). The number of fungiform papillae was significantly decreased in ANacute compared with ANrem and HC. Taste perception for bitter tastes within a range of concentrations correlated with serum estrogen and leptin.ConclusionsOur results indicate a relationship between food selection and biological factors which can influence taste perception during the underweight stage of ANacute.
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Doty, Richard L., Ritu Bagla, Monique Morgenson, and Natasha Mirza. "NaCl thresholds: relationship to anterior tongue locus, area of stimulation, and number of fungiform papillae." Physiology & Behavior 72, no. 3 (February 2001): 373–78. http://dx.doi.org/10.1016/s0031-9384(00)00416-9.
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Popel’, S. L., O. V. Baskevich, V. M. Zhurakіvskyi, O. Y. Zhurakіvska, I. V. Melnik, S. Z. Krasnopolskiij, and O. V. Atamanchuk. "Three-dimensional structure of the lingual papillae of healthy rats and rats with experimental diabetes mellitus (in the context of mechanism of development of diabetic glossitis)." Regulatory Mechanisms in Biosystems 8, no. 1 (February 12, 2017): 58–65. http://dx.doi.org/10.15421/021711.
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We studied the three-dimensional structure and patterns of distribution of the lingual papillae of healthy rats (the norm) and their changes in the process of development of diabetes mellitus І type. The research was conducted on 65 laboratory rats of the Weestar line. The research investigated the mucus shell and the microcirculatory network of the tongue. The distribution and three-dimensional structure of the papillae of the tongue were studied using a scanning electron microscope. It was found that there are 5 morphological subspecies of filiform papillae on the dorsal surface of body of the tongue: true filifom, flattened, thin and giant conical and brush-like. Isolated fungiform papillaе are unevenly distributed between filiform papillaе. The dorso-lateral edge of the dorsal lingual surface is covered by foliate papillae. The unique oval papilla vallate is located in the back-end of the middle line of the root of the tongue. The far back of the root of the tongue lacks papillae, is flattened and covered by squamous formations. The distribution and types of lingual papillae is similar in rats to other rodents. In the process of development of diabetic glossitis a reduction in the height of different types of papillae of the tongue was observed, and an increase in the amount of keratinized mass, which plays a role in the fixation of microflora on the surface of the mucus shell, which as a result may lead to development of inflammatory process in the tongues of rats with experimental diabetes mellitus. The stages of morphological and morphometric changes in the mucus shell and microcirculatory network of the tongues of rats with diabetes mellitus were investigated, the characteristic signs of these changes were marked. On the basis of morpho-functional changes of the tongues of rats with experimental streptozotocin induced diabetes mellitus, two stages of development of pathomorphological changes were distinguished: 1) reactive changes (2–4th week) and 2) destructive processes (6–8th week). At the end of the first stage there was a reduction in height of the filiform papillae and width of mushroom-like papillae in the mucus shell of the tongue, an increase in its keratinization, a considerable reduction in the number of cells in the deeper layers of the epithelium of the tongue and the adsorption capacity of superficial epіtheliocites diminished, a significant reduction in the diameter of path clearance of all departments of the microcirculatory network is traced here. At the end of the secondary stage, there was a reduction in the sizes of all papillae of the back of the tongue, in all links of the microcirculatory network there was a development of diabetic microangiopathy which is characterized: by narrowing of the arterial and exchange links on a background expansion of capacity link. The question of influencing the pathological process in the vessels of the microcirculatory network on the state of the mucus shell of the tongue in animals with experimental streptozotocin induced diabetes mellitus is discussed.
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Astbäck, Johnny, Anders FernstrÖm, Britta Hylander, Kristina Arvidson, and Olle Johansson. "Taste Buds and Neuronal Markers in Patients with Chronic Renal Failure." Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis 19, no. 2_suppl (February 1999): 315–23. http://dx.doi.org/10.1177/089686089901902s53.
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Objective To study the number of taste buds and, with the use of specific markers for peripheral nervous tissue, to study the neuronal pattern in taste buds from 36 patients with chronic renal failure (CRF), 19 renal transplant recipients, and 40 healthy subjects. Of the patients with CRF, 17 patients had not started dialysis, 12 patients were on peritoneal dialysis, and 7 patients were on hemodialysis. Design From all subjects, two or three fungiform papillae were collected from the anterior part of the tongue. Cryostat sections were cut and inspected under light microscopy to determine the presence of taste buds. The sections were subsequently incubated with primary rabbit antibodies against protein gene product 9.5, substance P, and nerve growth factor receptor. Results Using these antibodies, no differences between the groups were observed. However, patients with CRF had fewer taste buds than control subjects. Conclusion No immunohistochemical differences were observed between patients with CRF and healthy controls. However, patients with CRF had significantly fewer fungiform taste buds, suggesting an important factor contributing to the well-known impairment of taste acuity in this patient group.
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Robinson, P. P., and P. A. Winkles. "The number and distribution of fungiform papillae and taste buds after lingual nerve injuries in cats." Archives of Oral Biology 36, no. 12 (1991): 885–91. http://dx.doi.org/10.1016/0003-9969(91)90119-f.
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Hanamori, T., I. J. Miller, and D. V. Smith. "Gustatory responsiveness of fibers in the hamster glossopharyngeal nerve." Journal of Neurophysiology 60, no. 2 (August 1, 1988): 478–98. http://dx.doi.org/10.1152/jn.1988.60.2.478.
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1. Mammalian taste receptors are distributed within separate subpopulations, innervated by branches of cranial nerves VII, IX, and X. Most gustatory electrophysiology has focused on input from the fungiform papillae on the anterior portion of the tongue, carried by the chorda tympani branch of the VIIth nerve. However, only a small percentage of the taste buds are located in the fungiform papillae (approximately 18% in the hamster). There have been no studies on the hamster's IXth nerve, which innervates greater than 50% of its taste buds, and most other studies of IXth nerve function have employed only whole-nerve recording. 2. Action potentials were recorded from 83 individual fibers in the IXth nerve of the hamster. Stimuli were five concentrations each of sucrose, NaCl, HCl, and quinine hydrochloride (QHCl), all presented to every fiber at 37 degrees C. Responses were quantified as the number of impulses in 10 s minus the preceding 10 s of spontaneous activity. 3. Across these concentration series, HCl and QHCl were by far the most excitatory stimuli, with mean responses across all cells three to four times greater than those evoked by sucrose or NaCl. The order of effectiveness of the stimuli was H greater than Q much greater than N greater than S. 4. Of the 83 fibers, 56 were stimulated via the foliate papillae and 27 via the single vallate papilla. No fibers responded to both of these fields. There were generally no differences in the sensitivity of these two subpopulations of taste buds, except that QHCl was more effective when applied to the foliates. 5. A "total" response measure was derived by summing the excitatory responses to each stimulus across the entire concentration series. The fibers were then classified according to the best total response, resulting in 52 HCl-, 19 QHCl-, 8 sucrose- and 4 NaCl-best cells. Considering the slope of the concentration-response functions as a criterion for classification produced very similar results. The fiber classification varied somewhat with concentration, with more fibers categorized as HCl- and QHCl-best at the higher concentration levels. 6. Breadth of responsiveness was measured using the equation developed by Smith and Travers. At the concentrations used to examine hamster chorda tympani fibers, IXth nerve fibers were not very responsive and were quite narrowly tuned to the four taste qualities. At higher concentrations the fibers became more broadly responsive across the four stimuli.(ABSTRACT TRUNCATED AT 400 WORDS)
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Jilani, Hannah, Wolfgang Ahrens, Kirsten Buchecker, Paola Russo, and Antje Hebestreit. "Association between the number of fungiform papillae on the tip of the tongue and sensory taste perception in children." Food & Nutrition Research 61, no. 1 (January 2017): 1348865. http://dx.doi.org/10.1080/16546628.2017.1348865.
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Nasri-Heir, Cibele, Julyana Gomes, Gary M. Heir, Sowmya Ananthan, Rafael Benoliel, Sorin Teich, and Eli Eliav. "The role of sensory input of the chorda tympani nerve and the number of fungiform papillae in burning mouth syndrome." Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontology 112, no. 1 (July 2011): 65–72. http://dx.doi.org/10.1016/j.tripleo.2011.02.035.
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Lin, Weihong, Tatsuya Ogura, and Sue C. Kinnamon. "Responses to Di-Sodium Guanosine 5′-Monophosphate and Monosodiuml-Glutamate in Taste Receptor Cells of Rat Fungiform Papillae." Journal of Neurophysiology 89, no. 3 (March 1, 2003): 1434–39. http://dx.doi.org/10.1152/jn.00994.2002.
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The 5′-ribonucleotide guanosine 5′-monophosphate (GMP) is used widely as an umami taste stimulus and a potent flavor enhancer as it synergistically increases the umami taste elicited by monosodium glutamate. Transduction mechanisms for GMP and its synergy with glutamate are largely unknown. Using whole-cell patch-clamp and Ca2+ imaging, we examined responses to GMP, glutamate, and a mixture of GMP and glutamate in taste-receptor cells of rat fungiform papillae. Our electrophysiological results showed that GMP induces responses that are similar to those of glutamate, e.g., an outward current, an inward current, or a biphasic response. Our Ca2+ imaging results showed that applications of GMP, glutamate, and the mixture increased intracellular Ca2+ levels. Interestingly, both patch-clamp and Ca2+ imaging showed that some taste cells can respond to GMP and glutamate independently, indicating that glutamate and GMP likely activate different receptors. Simultaneous application of GMP and glutamate resulted in synergistic responses in a subset of cells; both response intensity and number of responding cells were increased. Most responses to GMP, as well as the synergy between GMP and glutamate, were suppressed by 8bromo-adenosine 3′,5′-cyclic monophosphate (8-bromo-cAMP) in patch-clamp recordings. Together, our results suggest that intracellular cAMP- and Ca2+-mediated pathways are involved in umami taste transduction for GMP and its synergistic responses with glutamate.
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Smith, D. V., and T. Hanamori. "Organization of gustatory sensitivities in hamster superior laryngeal nerve fibers." Journal of Neurophysiology 65, no. 5 (May 1, 1991): 1098–114. http://dx.doi.org/10.1152/jn.1991.65.5.1098.
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1. Mammalian taste receptors are distributed within several distinct subpopulations, innervated by branches of cranial nerves VII, IX, and X. Most gustatory electrophysiology has focused on input from the fungiform papillae on the anterior portion of the tongue, carried by the chorda tympani branch of the VIIth nerve. However, laryngeal taste buds in the hamster are as numerous as those in the fungiform papillae. Gustatory fibers in the hamster's chorda tympani and glossopharyngeal nerves have been well characterized. In comparison with these taste fibers, much less is known about the chemical sensitivities of fibers innervating laryngeal taste buds. 2. Action potentials were recorded from 65 individual fibers in the superior laryngeal nerve (SLN) of the hamster. Stimuli were distilled H2O and five concentrations each of sucrose, NaCl, HCl, and quinine hydrochloride (QHCl). All stimuli except the NaCl series were made in physiological saline (0.154 M NaCl) and were delivered from the laryngeal side of the epiglottis via a tracheal cannula. Responses were quantified as the number of impulses in 10 s minus the responses in the preceding 10 s of baseline activity during a rinse with physiological saline. 3. Distilled H2O, HCl, and NaCl were by far the most excitatory stimuli, with mean responses across all cells 5-10 times greater than those evoked by sucrose or QHCl. The order of effectiveness of the strongest concentrations of the stimuli was H2O greater than 0.03 M HCl greater than 1.0 M NaCl much greater than 0.03 M QHCl greater than 1.0 M sucrose. 4. The mean concentration-response function for NaCl was U shaped, with the greatest number of impulses to distilled H2O and 1.0 M NaCl. The responses diminished as the concentrations approached physiological levels (0.154 M NaCl), where there was no response, and increased as NaCl concentration rose above this level. Increasing concentrations of HCl above 0.0003 M elicited increasing responses in these fibers. 5. The mean time course of the responses to distilled H2O and to hypotonic NaCl solutions (0.01 and 0.03 M) peaked in the first few seconds and then declined slowly. This was distinct from the time course of the responses to hypertonic NaCl concentrations (0.3 and 1.0 M), which increased gradually throughout the 10-s response period. Responses to HCl peaked in the initial second and then decayed rapidly to a slowly declining plateau. These distinctively different time courses suggest different receptor mechanisms for water, salt, and acid stimuli. 6. The across-fiber pattern of the responses to hypotonic NaCl solutions correlated strongly to that elicited by distilled H2O.(ABSTRACT TRUNCATED AT 400 WORDS)
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Baryshnikov, Sergey G., Olga A. Rogachevskaja, and Stanislav S. Kolesnikov. "Calcium Signaling Mediated by P2Y Receptors in Mouse Taste Cells." Journal of Neurophysiology 90, no. 5 (November 2003): 3283–94. http://dx.doi.org/10.1152/jn.00312.2003.
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Evidence implicates a number of neuroactive substances and their receptors in mediating complex cell-to-cell communications in the taste bud. Recently, we found that ATP, a ubiquitous neurotransmitter/neuromodulator, mobilizes intracellular Ca2+ in taste cells by activating P2Y receptors. Here, P2Y receptor-cellular response coupling was characterized in detail using single cell ratio photometry and the inhibitory analysis. The sequence of underlying events was shown to include ATP-dependent activation of PLC, IP3 production, and IP3 receptor-mediated Ca2+ release followed by Ca2+ influx. Data obtained favor SOC channels rather than receptor-operated channels as a pathway for Ca2+ influx that accompanies Ca2+ release. Intracellular Ca2+ mobilized by ATP is apparently extruded by the plasma membrane Ca2+-ATPase, while a contribution of the Na+/Ca2+ exchange and other mechanisms of Ca2+ clearance is negligible. Cyclic AMP-dependent phosphorylation is likely to control a gain of the phosphoinositide cascade involved in ATP transduction. ATP-responsive taste cells are abundant in circumvallate, foliate, and fungiform papillae. Taken together, our observations point to a putative role for ATP as a neurotransmitter operative in the taste bud.
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Bernard, Arnaud, Cédric Le May, Aurélie Dastugue, Audrey Ayer, Claire Blanchard, Jean-Charles Martin, Jean-Paul Pais de Barros, et al. "The Tryptophan/Kynurenine Pathway: A Novel Cross-Talk between Nutritional Obesity, Bariatric Surgery and Taste of Fat." Nutrients 13, no. 4 (April 19, 2021): 1366. http://dx.doi.org/10.3390/nu13041366.
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Diet-induced obesity (DIO) reduces the orosensory perception of lipids in rodents and in some humans. Although bariatric surgery partially corrects this alteration, underlying mechanisms remain poorly understood. To explore whether metabolic changes might explain this fat taste disturbance, plasma metabolome analyses, two-bottle choice tests and fungiform papillae (Fun) counting were performed in vertical sleeve gastrectomized (VSG) mice and sham-operated controls. An exploratory clinic study was also carried out in adult patients undergone a VSG. In mice, we found that (i) the VSG reduces both the plasma neurotoxic signature due to the tryptophan/kynurenine (Trp/Kyn) pathway overactivation and the failure of fat preference found in sham-operated DIO mice, (ii) the activity of Trp/Kyn pathway is negatively correlated to the density of Fun, and (iii) the pharmacological inhibition of the Kyn synthesis mimics in non-operated DIO mice the positive effects of VSG (i.e., decrease of Kyn synthesis, increase of Fun number, improvement of the fat taste perception). In humans, a reduction of the plasma Kyn level is only found in patients displaying a post-surgery improvement of their fat taste sensitivity. Altogether these data provide a plausible metabolic explanation to the degradation of the orosensory lipid perception observed in obesity.
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Hyde, Kellie M., Ginger D. Blonde, A. Valentina Nisi, and Alan C. Spector. "The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats." Nutrients 14, no. 4 (February 19, 2022): 877. http://dx.doi.org/10.3390/nu14040877.
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Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity.
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Mistretta, Charlotte M., Hong-Xiang Liu, William Gaffield, and Donald K. MacCallum. "Cyclopamine and jervine in embryonic rat tongue cultures demonstrate a role for Shh signaling in taste papilla development and patterning: fungiform papillae double in number and form in novel locations in dorsal lingual epithelium." Developmental Biology 254, no. 1 (February 2003): 1–18. http://dx.doi.org/10.1016/s0012-1606(02)00014-3.
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Wang, Xinzhou, Siyan Luo, Guihua Tian, Xiangrong Rao, Bin He, and Fuchun Sun. "Deep Learning Based Tongue Prickles Detection in Traditional Chinese Medicine." Evidence-Based Complementary and Alternative Medicine 2022 (September 22, 2022): 1–12. http://dx.doi.org/10.1155/2022/5899975.
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Tongue diagnosis is a convenient and noninvasive clinical practice of traditional Chinese medicine (TCM), having existed for thousands of years. Prickle, as an essential indicator in TCM, appears as a large number of red thorns protruding from the tongue. The term “prickly tongue” has been used to describe the flow of qi and blood in TCM and assess the conditions of disease as well as the health status of subhealthy people. Different location and density of prickles indicate different symptoms. As proved by modern medical research, the prickles originate in the fungiform papillae, which are enlarged and protrude to form spikes like awn. Prickle recognition, however, is subjective, burdensome, and susceptible to external factors. To solve this issue, an end-to-end prickle detection workflow based on deep learning is proposed. First, raw tongue images are fed into the Swin Transformer to remove interference information. Then, segmented tongues are partitioned into four areas: root, center, tip, and margin. We manually labeled the prickles on 224 tongue images with the assistance of an OpenCV spot detector. After training on the labeled dataset, the super-resolutionfaster-RCNN extracts advanced tongue features and predicts the bounding box of each single prickle. We show the synergy of deep learning and TCM by achieving a 92.42% recall, which is 2.52% higher than the previous work. This work provides a quantitative perspective for symptoms and disease diagnosis according to tongue characteristics. Furthermore, it is convenient to transfer this portable model to detect petechiae or tooth-marks on tongue images.
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Costanzo, Andrew, Dongli Liu, Caryl Nowson, Konsta Duesing, Nicholas Archer, Steve Bowe, and Russell Keast. "A low-fat diet up-regulates expression of fatty acid taste receptor gene FFAR4 in fungiform papillae in humans: a co-twin randomised controlled trial." British Journal of Nutrition 122, no. 11 (September 16, 2019): 1212–20. http://dx.doi.org/10.1017/s0007114519002368.
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AbstractFatty acid taste (FAT) perception is involved in the regulation of dietary fat intake, where impaired FAT is associated with increased fatty food intake. There are a number of FAT receptors identified on human taste cells that are potentially responsible for FAT perception. Manipulating dietary fat intake, and in turn FAT perception, would elucidate the receptors that are associated with long-term regulation of FAT perception. The present study aimed to assess associations between diet-mediated changes to FAT receptors and FAT perception in humans. A co-twin randomised controlled trial was conducted, where each matching twin within a pair were randomly allocated to either an 8-week low-fat (LF; <20 % energy fat) or an 8-week high-fat (HF; >35 % energy fat) diet. At baseline and week 8, fungiform papillae were biopsied in the fasted state and FAT receptor gene expressions (cluster of differentiation 36 (CD36), free fatty acid receptor 2 (FFAR2), FFAR4, G protein-coupled receptor 84 (GPR84) and a delayed rectifying K+ channel (K+ voltage-gated channel subfamily A member 2; KCNA2)) were measured using RT-PCR; and FAT threshold (FATT) was assessed using three-alternate forced choice methodology. Linear mixed models were fitted, adjusting for correlation between co-twins. Intake was compliant with the study design, with the LF and HF groups consuming 14·8 and 39·9 % energy from fat, respectively. Expression of FFAR4 increased by 38 % in the LF group (P = 0·023; time–diet interaction P = 0·063). ΔFFAR4 (Δ, week 8–baseline) was associated with Δfat intake (g) ( = −159·4; P < 0·001) and ΔFATT ( = −8·8; P = 0·016). In summary, FFAR4 is involved in long-term diet-mediated changes to FAT perception. Manipulating dietary fat intake, and therefore FFAR4 expression, might aid in reducing taste-mediated passive overconsumption of fatty foods.
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Khan, Asim Mustafa, Badr Al-Jandan, Amr Bugshan, Khalid Al-Juaid, Saqib Ali, Reshma Veerankutty Jameela, Nasser Al Madan, and Alaa BuHulaiga. "Correlation of PTC Taste Status with Fungiform Papillae Count and Body Mass Index in Smokers and Non-Smokers of Eastern Province, Saudi Arabia." International Journal of Environmental Research and Public Health 17, no. 16 (August 10, 2020): 5792. http://dx.doi.org/10.3390/ijerph17165792.
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Phenylthiocarbamide (PTC) is a bitter compound that is similar in taste to the polyphenols present in most vegetables and fruits. The human taste response towards this compound influences dietary preference, which has a bearing on an individual’s body mass index (BMI). Another factor that influences taste perception is fungiform papillae count. This, in turn, is governed by genetic factors or deleterious habits such as smoking. Establishing a link between all the above factors could lead to a wider understanding of obesity, which is a global health issue. PTC taste response, BMI, and fungiform papillae were recorded and statistically analyzed between two groups—smokers and nonsmokers. There was no statistically significant difference between smokers and nonsmokers with regard to PTC tasting ability. However, there was a significant inverse relationship between BMI and PTC tasting ability and fungiform papillae count both in smokers and nonsmokers. Thus, it can be inferred that as BMI increases, there is a lower likelihood of experiencing the bitter taste of PTC. Additionally, the ability to taste PTC decreases with diminishing numbers of fungiform papillae. Smoking does not affect bitter PTC tasting ability despite negatively affecting fungiform papillae count.
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Reynolds, Stacey, M. Emily Burgess, Nava Hymowitz, Derek J. Snyder, and Shelly J. Lane. "Fungiform Papilla Number and Olfactory Threshold Assessment in Males With and Without Barth Syndrome." Chemosensory Perception 10, no. 3 (June 23, 2017): 60–68. http://dx.doi.org/10.1007/s12078-017-9228-4.
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Liu, Hong-Xiang, Bradley S. Henson, Yanqiu Zhou, Nisha J. D'Silva, and Charlotte M. Mistretta. "Fungiform papilla pattern: EGF regulates inter-papilla lingual epithelium and decreases papilla number by means of PI3K/Akt, MEK/ERK, and p38 MAPK signaling." Developmental Dynamics 237, no. 9 (September 2008): 2378–93. http://dx.doi.org/10.1002/dvdy.21657.
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Saito, Takehisa, Tetsufumi Ito, Yumi Ito, Yasuhiro Manabe, and Kazuo Sano. "Relationship between gustatory function and average number of taste buds per fungiform papilla measured by confocal laser scanning microscopy in humans." European Journal of Oral Sciences 125, no. 1 (January 13, 2017): 44–48. http://dx.doi.org/10.1111/eos.12329.
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Harnischfeger, Fiona, Flynn O’Connell, Michael Weiss, Brandon Axelrod, Andras Hajnal, Krzysztof Czaja, Patricia M. Di Lorenzo, and Robin Dando. "Sprague Dawley Rats Gaining Weight on a High Energy Diet Exhibit Damage to Taste Tissue Even after Return to a Healthy Diet." Nutrients 13, no. 9 (August 31, 2021): 3062. http://dx.doi.org/10.3390/nu13093062.
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Many reports detail taste dysfunction in humans and animals with obesity. For example, mice consuming an obesogenic diet for a short period have fewer taste buds than their lean littermates. Further, rats with diet-induced obesity (DIO) show blunted electrophysiological responses to taste in the brainstem. Here, we studied the effects of high energy diet (HED)-induced peripheral taste damage in rats, and whether this deficiency could be reversed by returning to a regular chow diet. Separate groups of rats consumed a standard chow diet (Chow), a HED for 10 weeks followed by a return to chow (HED/chow), or a HED for 10 weeks followed by a restricted HED that was isocaloric with consumption by the HED/chow group (HED/isocal). Fungiform taste papilla (FP) and circumvallate taste bud abundance were quantified several months after HED groups switched diets. Results showed that both HED/chow and HED/isocal rats had significantly fewer FP and lower CV taste bud abundance than control rats fed only chow. Neutrophil infiltration into taste tissues was also quantified, but did not vary with treatment on this timeline. Finally, the number of cells undergoing programmed cell death, measured with caspase-3 staining, inversely correlated with taste bud counts, suggesting taste buds may be lost to apoptosis as a potential mechanism for the taste dysfunction observed in obesity. Collectively, these data show that DIO has lasting deleterious effects on the peripheral taste system, despite a change from a HED to a healthy diet, underscoring the idea that obesity rather than diet predicts damage to the taste system.
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Bichet, Daniel G. "New Animal Data on Osmotic and Hypovolemic Thirst." Annals of Nutrition and Metabolism 77, Suppl. 4 (2021): 7–8. http://dx.doi.org/10.1159/000520579.
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<b><i>Introduction:</i></b> The group of Yuki Oka, working at Caltech, recently discovered unique populations of neurons in the mouse brain that separately drive osmotic thirst and hypovolemic thirst [<xref ref-type="bibr" rid="ref1">1</xref>]. After eating salty chips, the concentration of salts and minerals in blood becomes elevated which induces a state called osmotic thirst. On the other hand, after exercising and losing water and some electrolytes, a different thirst called hypovolemic thirst occurs since extracellular fluid volume is reduced. Two brain regions have already been defined to be important in drinking behaviors in animals, the subfornical organ and the organum vasculosum of the lamina terminalis. <b><i>Methods:</i></b> With a technique called single-cell RNA-seq, single cells were found to be involved in specific behavior states, that is, either drinking pure water and avoiding salty water, osmotic thirst, or, appetite for mineral-rich liquids for hypovolemic thirst (Fig. 1). <b><i>Discussion/Conclusion:</i></b> Thirst is therefore a multimodal, many ways, 2 or more, of doing things, sensation, activated by 2 different stimuli, osmotic and hypovolemic. Multimodal means having, or using, a variety of modes, or methods to do something. Multimodal teaching is a style in which students learn material through a number of different sensory modalities. For example, a teacher will create a lesson in which students learn through auditory and visual methods. For thirst, the 2 circumventricular sensory group of neurons, that is, the subfornical organ and organum vasculosum of the lamina terminalis, are able to perceive 2 modes of thirst. Other peripheral sensory systems are also characterized by multimodal sensations like taste and olfaction. The fungiform papilla of the anterior tongue involved in water and salt tasting is also described as a complex multimodal sensory organ for taste, tactile, and temperature modalities [<xref ref-type="bibr" rid="ref2">2</xref>]. The instantaneous and simultaneous sensations of taste, touch, and temperature when solid or liquid stimuli contact the tongue tip are necessary for eating and drinking. Oka and his team [<xref ref-type="bibr" rid="ref3">3</xref>] also found that the tongue has a taste for water: applying deionized water to mouse tongues caused specific taste nerves to fire owing to a change in the pH of the saliva as it was diluted by the water. Water is detected only by acid-sensing taste receptor cells (type III cells). The appetitive sodium responses are mediated through the sodium-selective ENaC pathway (type III cells), whereas the rejection of high salt results from the recruitment of the sour- and bitter-taste-sensing pathways (type II cells) [<xref ref-type="bibr" rid="ref4">4</xref>]. It is therefore inferred that our brain senses internal states by using similar strategies.
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Plewa, Barbara, Kinga Skieresz-Szewczyk, and Hanna Jackowiak. "Three-dimensional characteristic of fungiform papillae and its taste buds in European bison (Bison bonasus), cattle (Bos taurus), and Bison bonasus hybrid." BMC Veterinary Research 18, no. 1 (January 7, 2022). http://dx.doi.org/10.1186/s12917-021-03111-5.
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Abstract Background Our recent macro- and scanning electron microscopic study of tongue conducted on domesticated cattle, wild living European bison, and Bison bonasus hybrid revealed various spatial arrangement and number of gustatory and mechanical papillae between parental species and their hybrid. Furthermore, scanning electron microscopy analysis of gustatory papillae indicated the variable distribution of fungiform papillae (Fu) over the surface of the tongue, which could be significant in differentiated taste perception during feeding in studied wild living and domesticated husbandry ruminants. To specify the detailed microstructure of Fu papillae with connective tissue cores (CTC) and intraepithelial taste buds system, the first time the three-dimensional computer-aided analysis of serial histoslides resulted in the rendering of 3D reconstructions of Fu papillae. Results The comparative analysis of 3D models Fu papillae conducted in six areas of lingual mucosa of each tongue revealed information about, microstructural diversity of Fu papillae in studied ruminants. The estimation of number and density of Fu papillae on tongues, rate of protrusion of papillae over mucosa, and a number of taste buds per papilla allowed to state the ventral surface of the lingual apex and posterolateral surfaces of the lingual torus as regions important in taste perception, as in the preselection of taken food, as well in the analysis of food during rumination, respectively. On the 3D models were observed three structural types of CTC of different distribution on the tongue in studied species. The quantitative data of the number of taste buds on Fu papillae have regional functional differences in the taste system important in feeding and veterinary practice. Moreover, our analysis determined specific features in examined hybrid and showed similarities of some studied features with cattle, i.e., maternal species. Conclusions The 3D reconstruction method used for the first time in the field of study of the lingual papillae and taste buds system can be considered as an innovative and effective tool in assessing of the microstructures of Fu papillae, and it could be suitable for further studies of taste system structures in normal and pathological condition.
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Kalaoglu, Elif Ece, Belgin Yazici, and Ali Mentes. "Relationship between the fungiform papillae number and dental caries in primary teeth: a cross-sectional study." Clinical Oral Investigations, May 21, 2021. http://dx.doi.org/10.1007/s00784-021-03983-9.
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Cattaneo, Camilla, Jing Liu, Chenhao Wang, Ella Pagliarini, Jon Sporring, and Wender L. P. Bredie. "Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue." Scientific Reports 10, no. 1 (October 29, 2020). http://dx.doi.org/10.1038/s41598-020-75678-2.
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Abstract Human taste perception is associated with the papillae on the tongue as they contain a large proportion of chemoreceptors for basic tastes and other chemosensation. Especially the density of fungiform papillae (FP) is considered as an index for responsiveness to oral chemosensory stimuli. The standard procedure for FP counting involves visual identification and manual counting of specific parts of the tongue by trained operators. This is a tedious task and automated image analysis methods are desirable. In this paper a machine learning image processing method based on a convolutional neural network is presented. This automated method was compared with three standard manual FP counting procedures using tongue pictures from 132 subjects. Automated FP counts, within the selected areas and the whole tongue, significantly correlated with the manual counting methods (all ρs ≥ 0.76). When comparing the images for gender and PROP status, the density of FP predicted from automated analysis was in good agreement with data from the manual counting methods, especially in the case of gender. Moreover, the present results reinforce the idea that caution should be applied in considering the relationship between FP density and PROP responsiveness since this relationship can be an oversimplification of the complexity of phenomena arising at the central and peripherical levels. Indeed, no significant correlations were found between FP and PROP bitterness ratings using the automated method for selected areas or the whole tongue. Besides providing estimates of the number of FP, the machine learning approach used a tongue coordinate system that normalizes the size and shape of an individual tongue and generated a heat map of the FP position and normalized area they cover. The present study demonstrated that the machine learning approach could provide similar estimates of FP on the tongue as compared to manual counting methods and provide estimates of more difficult-to-measure parameters, such as the papillae's areas and shape.