Papillae Density Research Articles

Liking for saltiness is associated with preference for fattier and more caloric foods

The high consumption of foods rich in salt, fat and sugar represents a risk factor for adverse health outcomes, and while strategies for the reduction of these ingredients have been developed, results have been inconclusive. One reason for this may be that the relationship between preferences for salty, fat and sweet foods is unclear. The aim of this study was to investigate whether individuals showing a higher liking for salty foods also prefer fattier foods, whether savoury or non-savoury/sweet. Liking and intensity responses for a model food (bean purée with increasing concentrations of salt, NaCl, added) were provided by 395 subjects to identify groups of consumers with different responses to saltiness.Hierarchical cluster analysis based on liking scores revealed that one group of subjects (Cluster 1: Salt likers, n = 285) liked the bean purée samples with higher NaCl concentrations significantly more than did those belonging to Cluster 2 (Salt dislikers, n = 110). Salt dislikers also rated saltiness, umami taste, and overall flavour as significantly more intense than did salt likers. These differences were also present in assessment of tastes in water solutions, while no differences between clusters in fungiform papillae density and in attitudes toward health and taste were found. Significant differences between the two clusters were found in terms of food choices, with salt likers choosing foods – both savoury and non-savoury/sweet – that are fattier, more caloric, and thus perceived as less healthy, more frequently than did salt dislikers.These results suggest that subjects preferring saltier foods generally also prefer fattier foods, whether savoury or not-savoury. Thus, the approach of segmenting individuals on salty taste preferences appears to be a useful way of identifying consumers groups more prone to make less healthy food choices in general.

Comparative Quantification of Fungiform Papillae Density and Taste Perception in Anemic and Healthy Controls: A Case-Control Study.

Background Taste perception is crucial for dietary choices, nutrition, and overall health. The human tongue, particularly the fungiform papillae, plays a significant role in taste sensation, especially for sweet and umami flavors. Anemia, a common condition characterized by low hemoglobin levels, can affect sensory perception, including taste. Recent research has begun to explore the relationship between fungiform papillae density and taste perception in individuals with anemia. Objective This study aimed to investigate the comparative quantification of fungiform papillae density and its correlation with taste perception in anemic and healthy individuals, with the goal of understanding the underlying mechanisms linking anemia to taste disturbances. Methods A total of 100 adults (50 anemic and 50 healthy controls) aged 18-65 participated in the study. Demographic data, dietary habits, and medical history were collected. Taste perception was assessed using a taste strip test and psychophysical scaling methods, including magnitude estimation and the method of constant stimuli. Fungiform papillae density was quantified using high-resolution images of the tongue. Statistical analyses, including t-tests and correlation analyses, were conducted to compare the groups and explore relationships between hemoglobin levels, papillae density, and taste perception. Results The study found that anemic individuals had a slightly lower mean fungiform papillae density (49 papillae per square centimeter) compared to healthy controls (57 papillae per square centimeter). In the taste strip test, anemic participants showed reduced accuracy in taste perception, particularly for bitter flavors. However, psychophysical scaling results, as measured by magnitude estimation, revealed no statistically significant difference in subjective taste intensity between the anemic and healthy control groups (p=0.8666). Conclusion The study suggests that while anemic individuals may exhibit reduced fungiform papillae density and altered taste perception, particularly for bitter flavors, the overall subjective perception of taste intensity does not significantly differ from that of healthy controls. These findings contribute to the understanding of taste disturbances in anemia and may inform future diagnostic and therapeutic approaches for managing taste disorders in affected individuals.

Histopathology of the Tongue in a Hamster Model of COVID-19.

With altered sense of taste being a common symptom of coronavirus disease 2019 (COVID-19), our objective was to investigate the presence and distribution of severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) within the tongue over the course of infection. Golden Syrian hamsters were inoculated intranasally with SARS-CoV-2 and tongues were collected at 2, 3, 5, 8, 17, 21, 35, and 42 days post-infection (dpi) for analysis. In order to test for gross changes in the tongue, the papillae of the tongue were counted. Paraffin-embedded thin sections of the tongues were labeled for the presence of SARS-CoV-2 antigen. There was no difference in fungiform or filiform papillae density throughout the course of infection. SARS-CoV-2 antigen was observed in the circumvallate papillae taste buds (3-35 dpi) and autonomic ganglia (5-35 dpi), as well as in the serous and mucous salivary glands of the posterior tongue (2-42 dpi). The presence and distribution of SARS-CoV-2 suggest that the virus could cause taste disturbance by infecting the circumvallate taste buds. This effect could be exacerbated by a diminished secretion of saliva caused by infection of the serous salivary glands and the autonomic ganglia which innervate them.

Effects of Adolescent Ethanol Exposure on Taste Sensitivity and Preference in Male and Female Mice

Adolescent alcohol use is prevalent in the U.S. and there is increasing evidence that neural and behavioral consequences of adolescent alcohol use may differentially alter the developing neural circuitry in males and females. Taste has been implicated in the preference for and intake of alcohol and alcohol exposure regulates taste perception. Data from our laboratory indicate that adolescent ethanol exposure (AIE) significantly alters lingual expression of fat and sweet taste receptors and decreases the density of fungiform papillae in male and female mice. The goal of the current study was to examine the effects of adolescent ethanol exposure (AIE) on the taste preference thresholds for fat and sweet tastants in male and female C57/Bl6 mice. Mice (postnatal day (P)27) were exposed to intermittent ethanol vapor or volatilized water. The AIE protocol was run for two, 4-day cycles of 16h in-chamber sessions and 8h out-of-chamber sessions separated by 3 days from P27-P35. Ethanol vapor chambers were maintained to achieve blood alcohol concentrations ~ 200mg/dL. One week following the last ethanol exposure, mice (n=9-10/group) were given access to two bottles, one containing a control solution and one containing increasing concentrations of either sucrose or linoleic acid. A single concentration of sucrose was presented to each mouse for 48 hours [0.1, 0.25, 0.5, 1.0, 2.0, 4.0%]. Following access to all concentrations of sucrose, a single concentration of linoleic acid (in 0.3% Xanthan gum) was presented to each mouse for 48 hours [0.0025, 0.025, 0.25, 0.5, 1.0, 2.0%]. Following access to linoleic acid, each mouse received a solution of 1.0% sucrose plus 0.25% linoleic acid for 24 hours. Total intake of the tastant was determined and the preference for each concentration was calculated. A percent intake of 50% is indicative of no preference between solutions. Mice preferred the sucrose solution to the control solution at all concentrations tested. Males had a higher preference for 0.25% sucrose than females and significant effects of AIE and sex were detected at 2.0% sucrose, with males demonstrating a higher preference for sucrose and mice exposed to AIE exhibiting a higher preference for the sucrose solution. No preference or aversion for lower concentrations of linoleic acid were detected (0.0025-0.25%) in females, however, AIE significantly decreased linoleic acid preference (0.5%, 1.0%, 2.0%) compared to air-exposed females. Linoleic acid preference at concentrations of 0.5% and 1.0% was significantly lower than the preference for the control solution and was considered aversive in females. Males were able to detect linoleic acid at lower concentrations than females, and males exposed to AIE exhibited a higher preference for 0.025% linoleic acid, compared to air-exposed males. Linoleic acid at concentrations of 0.025, 0.25 and 2.0% were significantly lower than the preference for the control solution and were considered aversive in males. In males exposed to AIE, the 1.0% sucrose/0.25% linoleic acid solution was preferred over the control solution. These data support our previous findings that ethanol exposure, using this model, significantly alters taste receptor mRNA expression on the circumvallate papillae and fungiform papillae density in adolescent male and female mice. Further understanding of ethanol’s effect on taste sensitivity is needed to better understand the long-term effects of adolescent ethanol exposure on food and beverage preferences and consumption patterns. NIH AA028011 T.W. This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

Gene Methylation Affects Salivary Levels of the Taste Buds' Trophic Factor, Gustin Protein.

The salivary protein, Gustin/carbonic anhydrase VI, has been described as a trophic factor responsible for the growth of taste buds. We found, in a genetically homogeneous population, that the polymorphism rs2274333 (A/G) of the Gustin gene is crucial for the full functionality of the protein and is associated with taste sensitivity. However, other studies have failed to find this evidence. Here, we verified if Gustin gene methylation can affect the salivary levels of the protein, also concerning the polymorphism rs2274333 and PROP bitter responsiveness. The Gustin gene methylation profiling and the quantification of the Gustin salivary levels were determined in sixty-six volunteers genotyped for the polymorphism rs2274333 (A/G) (Ser90Gly in the protein sequence). The fungiform papillae density was also determined. The results confirm our earlier observations by showing that AA genotypes had a greater density of fungiform taste papillae, whereas the GG genotypes showed a lower density. We also found variations in the protein levels in the three genotype groups and an inverse relationship between Gustin gene methylation and the salivary levels of the protein, mostly evident in AA and ST volunteers, i.e., in volunteers who would be carriers of the functional isoform of the protein. These findings could justify the conflicting data in the literature.

The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study

Gustin, a trophic factor for taste bud development, and its polymorphism at rs2274333 influence taste perception of 6-n-propylthiouracil (PROP) and fungiform papillae (FP) density. The PROP taster status affects dietary fat sensing and body composition. However, there is a paucity of research on the gustin genotype with dietary fat perception, PROP tasting ability, and body mass index (BMI). Thus, taste sensitivity to fat and bitterness was evaluated in 178 healthy individuals. The general labeled magnitude scale was used to determine suprathreshold taste intensity ratings, whereas the alternative forced choice approach was used to estimate the taste-sensing ability. The FP density was assessed by applying blue-colored food dye over the anterior region of the tongue. Restriction fragment length polymorphism was used to detect the genetic polymorphism (rs2274333) in the carbonic anhydrase VI (CA-VI) gene. Fisher's chi-square analysis showed that the CA-VI genotype and allelic frequencies significantly correlated (p<0.001) with the PROP taster status and BMI. Healthy individuals with AA genotypes of the CA-VI polymorphism and PROP super-tasters demonstrated stronger gustatory sensitivity for linoleic acid (LA) with greater FP density in comparison to individuals with AG/GG genotypes and other PROP taster groups. Stepwise forward multiple regression analysis indicates that BMI and PROP taster status significantly influence the LA sensing ability. The suprathreshold intensity rating for LA was also significantly impacted by PROP taster status and CA-VI genotypes, with a variation of 73.3%. Overall, our findings show a relationship between the taste papillae environment and the CA-VI genetic mutation at rs2274333, which influenced the gustatory preference for dietary fat and bitter taste.

Associations between fat taste sensitivity, nutritional intakes, body mass index and papillae density in healthy Algerian women: A cross-sectional study

Introduction: This study aimed to evaluate the link between nutritional intake, fat taste sensitivity, papillae density, and body mass index (BMI) in the Algerian women population. Methods: This work is a cross-sectional study; 140 women were recruited. Weight, height, and waist circumference were measured. Detection thresholds for oleic acid (OA) were determined according to three alternative forced choice method. Based on the cumulative distribution of minimum detection thresholds, participants were classified into hyposensitive ≥ 3 mM and hypersensitive &lt; 3 mM. Food intakes were recorded using 24-hour diaries on three different days. Fatty food consumption frequencies were studied using a frequency consumption survey. Papillae density was determined by tongue photography. Statistical analysis was performed with SPSS software version 25. Results: Our results indicated that 50 % of our population was overweight including 27 % of obesity. Average OA detection thresholds were greater in overweight and obese subjects compared to normal-weight subjects (p ˂ 0.001). A positive correlation was found between OA detection thresholds and BMI and waist circumference (p ˂ 0.001). Hyposensitive subjects consumed more energy and fat intake compared to hypersensitive subjects. Papillae density was inversely associated with BMI and OA detection thresholds. Conclusions: The study confirms the association between fat taste sensitivity and weight status in Algerian women. Overweight and/or obese participants were the least sensitive to OA compared to normal-weight participants. Hyposensitive subjects had higher intakes of energy and lipids compared to hypersensitive subjects. They also expressed a lower number of fungiform papillae. Overweight participants also had a lower number of fungiform papillae compared to normal-weight participants. A better understanding of the links between the detection of dietary lipids and energy/fat intakes in obese subjects may lead to new nutritional strategies to limit the risk of obesity.

Evaluation of taste score and fungiform papillae quantification using digital image analysis in COVID-19 patients with smell and taste dysfunction

Background: The COVID-19 pandemic which is caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has created a major global health crisis in recent years. Despite this, there have been few studies that have utilized reliable methods to assess changes in taste and smell perception. Therefore, our study aims at the number of fungiform papillae and objective measures of taste perception relationship among COVID-19 patients with olfactory and gustatory disorders. Materials and Methods: This was a cross-sectional analytical study in which 57 COVID-19 patients were recruited who confirmed the dysfunction of taste and smell. Objective assessment of the sense of taste was evaluated using four different standardized solution preparations, and the scores were given according to the patient's statements. Digitalized quantification of fungiform papillae was counted. The data were analyzed with the Pearson's correlation coefficient using the SPSS version. 23 [Licensed JSSAHER, Mysuru, Karnataka, India], and the level of significance was set at &lt;0.001. Results: In terms of altered or reduced taste and smell, male patients exhibited a higher incidence compared to females. Compared to the sour taste, a substantial number of COVID-19 patients have displayed a notable decrease in their ability to taste sweet, salty, and bitter flavors. However, a statistically significant positive correlation was observed between taste scores and fungiform papillae density (r = 0.518, P &lt; 0.001). Conclusion: Our Study demonstrated that the quantitative evaluation of taste perception and the count of fungiform papillae can serve as important indicators of SARS-CoV-2 infection, and could potentially help in the early detection and treatment of COVID-19 patients, as reduced taste function is a significant marker of the disease.

Differences in the morphological structure of the human tongue.

The tongue exhibits significant individual variability in terms of shape, color, and surface texture. Due to its location, it is easily accessible for medical examination, although often overlooked. This is due to the inadequate number of studies assessing the morphology of the tongue in the healthy population. Determining the range of normalcy allows for the definition of tongue pathology requiring further diagnostics. The aim of this study is to assess differences in the morphological structure of the tongue in healthy individuals based on existing literature. Morphological structure was evaluated in terms of volume, shape, color, coating, papillae, texture, and lingual tonsil. PubMed and ResearchGate databases were included for a thorough analysis of morphological differences in tongue structure. Tongue volume stabilizes by the end of the second decade of life and is closely correlated with BMI. Among the shapes of the tongue, forms such as circular, ellipsoidal, hammer-shaped, in the shape of the letter U, V, or W can be distinguished, and the multitude of these terms results from the lack of a uniform classification. There is agreement regarding tongue color, with various shades of pink and white being the most commonly observed, while the presence of another color may indicate disease. The density and size of individual papillae depend on the region of the tongue, age, and the presence of systemic disease. Geographic tongue, hairy black tongue, and fissured tongue are states of papillae pathology. Fissuring of the tongue increases with age, and fissured tongue is more common in men. Differences in the morphological structure of the tongue provide significant information about the health status of each individual. It is necessary to be aware of the physiological changes occurring within the tongue for proper diagnosis.

191 Effect of Inclusion of Hempseed Meal on Rumen Papillae Morphology And Rumen Fermentation of Boer X Spanish Intact Male Goats

Abstract The objective of this study was to evaluate the effect of inclusion of increasing levels of hempseed meal (HSM) on the morphology of the rumen papillae and volatile fatty acids production in the rumen of intact male goats. Boer x Spanish intact male goats (n = 36), 0 to1 months of age and bodyweight of 44.1 ± 3.8 kg, were randomly assigned to one of the four experimental diets (n = 9 goats/diet): 0% (control), 0%, 20%, and 30% HSM included on an as-fed basis and fed ad-libitum for 60 days. Experimental diets were formulated as total mixed ration (TMR), and the nutrient content of each diet was formulated to be iso-nitrogenous (18% crude protein) and to meet or exceed the nutrient requirement of breeding male goats. At the end of the trial, experimental goats were humanely processed as per USDA standards. Rumen fluid and necropsy samples of rumen tissue from the ventral sac of the rumen were collected, and rumen tissue was processed for histological examination. Morphometric variables of rumen papillae; height and width of rumen papillae, and density (number of papillae/cm2) were recorded, and total absorptive surface area was calculated. The thickness of the stratum corneum (SC) and the thickness of stratum granulosum (SG) was measured from the histological slides of rumen tissue. The rumen fluid was analyzed for the volatile fatty acids (acetate, propionate, and butyrate) concentration. Data were analyzed using one-way ANOVA and orthogonal contrast test for equally spaced treatments using R version 4.2.1. There was no significant difference (P &amp;gt; 0.05) in height of papillae, the width of papillae, papillae density, total absorptive surface area, SC thickness, and SG thickness among the goats feeding different experimental diets. The concentration of propionic acid decreased linearly (P &amp;gt; 0.01) with increasing inclusion of HSM (12.90, 9.51, 8.12 and 7.34 mmol/L for 0 %,0 %, 20 % and 30 % HSM, respectively), whereas the concentration of acetic acid and butyric acid were similar among the experimental groups (P &amp;gt; 0.05). These observed results indicate that the inclusion of HSM at least up to 30 % in the diet does not affect the rumen papillae morphology, and acetate and butyrate concentration in the rumen in intact male goats.

How do the skin barrier and microbiome adapt to the extra-uterine environment after birth? Implications for the clinical practice.

The multiple protective functions of the skin derive from the interactions between epithelial skin and immune cells as well as the commensal microbiota. Developed in the last trimester of intra-uterine life, the skin barrier adapts dynamically after birth. Specific differences in the structure and physiology have been disclosed between infant and adult skin. The stratum corneum of infants is thinner and structured by thicker corneocytes with a more anisotropic surface in comparison to adult skin. Lower levels of the natural moisturizing factor and its constituents, together with the increased protease activity in the epidermis result in dry baby skin and ongoing adaptation of the desquamation to the extra-uterine environment. Infant epidermis is characterized by an accelerated proliferation rate and clinically competent permeability barrier in term neonates, despite the higher baseline values of transepidermal water loss in infants. The skin surface of newborns is less acidic, which could increase susceptibility to diaper and atopic dermatitis. Immediately after birth, skin is colonized by commensal bacteria-a process dependent on the mode of delivery and of major importance for the maturation of the immune system. Skin bacterial diversity and dysbiosis have been related to different pathology such as atopic and seborrheic dermatitis. This paper focuses on the ongoing structural, functional and biochemical adaptation of the human skin barrier after birth. We discuss the interactions on the 'skin barrier/ microbiota/ immune system' axis and their role in the development of competent functional integrity of the epidermal barrier.

Effects of physical forms of a high grain-based diet on fattening performance, ruminal health, feeding behaviour, nutrient digestibility and carcass traits of finishing Lohi lambs

ABSTRACT This study aimed to evaluate the influence of different physical forms of complete diets on performance, feeding behaviour, digestibility, ruminal health, blood and carcass indices in fattening lambs. A randomised complete block design was used to assign thirty male Lohi lambs (300 ± 15 d old) with an initial body weight of 33 ± 1.4 kg in ten replications to one of three physical forms of the diet. For different treatments, the dietary ingredients were ground and mixed as (I) ground conventional mash (CM), (II) whole corn grains were mixed with the remaining pelleted ingredients as a texturised diet (TX), and (III) whole corn grains and the remaining ingredients were mixed as an unprocessed diet (UP). During the 60-d growth trial and 7-d digestibility experiment, individually housed lambs were fed ad libitum. Feeding diet UP improved (p < 0.05) dry matter intake, average daily gain and feed-to-gain ratio of fattening lambs. The ruminal pH tended to be lower in group TX compared with the other groups. The incidence of loose faeces consistency was 3.5 times higher (p < 0.05) in group TX compared to group UP. The daily intakes of dry matter (DM) and neutral detergent fibre (NDF), the rumination time and chewing activities were highest (p < 0.05) for lambs fed on the UP diet. The digestibility of DM, NDF and ether extract were greater (p < 0.05) for diet UP as compared to diet TX. The chilled and hot carcass weights were highest (p < 0.05) for group UP. The papillae density tended to be greater for group UP. However, blood metabolites, intestinal morphology, carcass marbling, tenderness, meat pH, cooking loss, and meat composition were similar across the treatments. It can be concluded that the unprocessed diet based on whole corn grain and soybean hulls improved growth performance, feeding behaviour and carcass yield through better nutrient utilisation and a stable ruminal environment.

The value of detecting Hounsfield density of renal papillae in kidney stone formers patients compared with non-stone formers by CT study

The value of detecting Hounsfield density of renal papillae in kidney stone formers patients compared with non-stone formers by CT study

Tongue papillae density and fat taster status- a cardinal role on sweet and bitter taste perception among Indian population

Obesity is a complex nutritional disorder that may be influenced by calorie intake and eating behaviours. Aside from many studies, the influence of papillae count on obesity is still debated. Despite the multiple variables connected to weight gain and altered taste perception, determining the association between papillae count and taste sensitivity to fat, sweet and bitter tastes, in particular, has recently become a focus of attention. This study aimed to rule out the relationship between the number of papillae on different areas of the tongue and taste sensitivity in people (n = 150) among the various groups depending on their body mass index (BMI) and fat taste sensitivity. The general labelled magnitude scale (gLMS) was used for the taste sensitivity analysis, and participants were asked to rate the intensity of each concentration of the different tastants. Using a digital camera to obtain a picture of the tongue, the density of the papillae on the tongue was counted manually by three different operators. The study reveals that the total papillae density and BMI had a direct negative correlation (r = -0.43), with papillae density (PD) decreasing as BMI increased. Concurrently, persons with higher BMIs had lower papillae distributions (32.38 ± 1.85 PD/cm2) and significantly lower perceptions of the intensity of fat taste. Further examining papillae density in the anterior front part of the tongue, the front-right section, showed significantly higher papillae distribution (74.04 ± 2.11 PD/cm2) than the front-left section. When considering the sensitivity in the tip of the tongue, middle tongue, and whole mouth, high-sensitivity individuals for fat are more sensitive to both sweet and bitter tastes. Overall, the results of this study demonstrated a strong relationship between taste sensitivity in the Indian population, BMI, and tongue papillae density in various regions of the tongue.

Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort.

Individual differences in sweet taste sensitivity can affect dietary preferences as well as nutritional status. Despite the lack of consensus, it is believed that sweet taste is impacted by genetic and environmental variables. Here we determined the effect of well-established factors influencing the general taste variability, such as gender and fungiform papillae density, specific genetic variants (SNPs of TAS1R2 and TAS1R3 receptors genes), and non-specific genetic factors (PROP phenotype and genotype), on the threshold and suprathreshold sweet taste sensitivity. Suprathreshold measurements showed that the sweet taste response increased in a dose-dependent manner, and this was related to PROP phenotype, gender, rs35874116 SNP in the TAS1R2 gene, and rs307355 SNP in the TAS1R3 gene. The threshold values and density of fungiform papillae exhibited a strong correlation, and both varied according to PROP phenotype. Our data confirm the role of PROP taste status in the sweet perception related to fungiform papilla density, show a higher sweet sensitivity in females who had lower BMI than males, and demonstrate for the first time the involvement of the rs35874116 SNP of TAS1R2 in the sweet taste sensitivity of normal weight subjects with body mass index (BMI) ranging from 20.2 to 24.8 kg/m2. These results may have an important impact on nutrition and health mostly in subjects with low taste ability for sweets and thus with high vulnerability to developing obesity or metabolic disease.

Noninvasive Evaluation of Diameter and Density of Dermal Papillae in Psoriatic and Healthy Skin Using Reflectance Confocal Microscopy: An Intrapatient Controlled Study and a Review

Reflectance confocal microscopy (RCM) is a noninvasive technique that allows a real-time, high-resolution imaging of the skin. It provides “en face” tissue sections of the epidermis and upper dermis at a cellular-level resolution close to conventional histopathology. Several studies have reported RCM findings in plaque psoriasis, along with their histopathologic correlation [González S et al., 1999; Lacarrubba F et al., 2018; Verzì AE et al., 2019; Guida S et al., 2022]. One of the main RCM features seen at the dermo-epidermal junction is the presence of enlarged dermal papillae (DP) containing dark, dilated canalicular structures, which histopathologically correspond to multiple capillary loops within the papillae [Verzì AE et al., 2019], and dermoscopically to uniformly distributed “red dots” [Lacarrubba F et a., 2015; Lacarrubba F et a., 2016; Wang ZY et al., 2022].

Morphological study of the oral denticles of the porbeagle shark Lamna nasus.

Oral denticles of sharks are composed by a crown, dentine covered by a layer of enameloid and pulp cavity, the same structure of the dermal denticles found across the body surface of most elasmobranchs. In addition, oral papillae and taste buds are distributed among denticles within the oropharyngeal cavity, playing a fundamental role for tasting as part of the chemosensory system of fishes. Scanning electron microscopy (SEM) has been employed as an important tool for the study of dermal denticles and other structures, as well as histology and more recently computed tomography(CT) scan analysis. Herein, the authors used two methods for the study of the morphology of the oropharyngeal cavity of Lamna nasus (Lamniformes), an oceanic and pelagic shark: SEM and CT scan. The general morphology of oral denticles studied herein is related to abrasion strength as they are diamond-shaped, lack lateral cusps and have less pronounced ridges. In addition, smooth ridges and broad rounded denticles could be related to prevent abrasion during food consumption and manipulation. Oral papillae had a round shape and were observed only under SEM. The densities of papillae were estimated in 100 per cm2 , whereas denticles were 1760 and 1230 cm2 over the dorsal and ventral regions, respectively. The high numbers of denticles are inversely proportional to papillae density; denticles seem to restrict papillae distribution. Regarding the differences between methodologies, under SEM, only the crown was visualized, as well the papillae, allowing the estimation of size and density of both structures. Nonetheless, under CT scan, the whole components of denticles were clearly visualized: different views of the crown, peduncle, basal plate, and pulp cavity. On the contrary, oral papillae were not visualized under CT due to the tissue preparation. Furthermore, both methods are complementary and were important to extract as much information as possible from denticles and papillae.

Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness.

This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures with 6-n-propylthiouracil (PROP) responsiveness and fungiform papillae density and size were investigated. One hundred and forty-four subjects (48.6% women, aged 18-30) participated in the study. VFH and GOT thresholds were assessed by three-down/one-up staircase method. Responsiveness to 3.2 mM PROP was assessed on the general Labeled Magnitude Scale. Fungiform papillae density (FPD) and size were determined from automated counting. VFH thresholds appeared unsuitable to reveal individual variation in responsiveness to point-pressure on the tongue. The frequency of GOT thresholds approximated a normal distribution and covered the whole range of variation, thus indicating an ability to measure individual variation in oral tactile sensitivity. No significant linear correlations were found between any of the oral tactile sensitivity measures and PROP responsiveness, FPD total and size class. VFH and GOT thresholds were not significantly associated. Agglomerative hierarchical clustering was used to classify participants for their PROP responsiveness, total FPD and GOT threshold. Three clusters were identified, C1 (n=67), Cl2 (n=42), and Cl3 (n=35), differing for PROP responsiveness and FPD only. Results encourage future studies to explore association between GOT and both perception and preference for different food texture. Furthermore, deeper investigation of individual variability in sensitivity to different types of oral tactile stimuli would be helpful to capture differences in tactile sensitivity among the most sensitive individuals.

Consequences of Stapes Surgery on Tongue Morphological Characteristics in Narrow Band Imaging, Gustatory Function and General Sensation: A Prospective Tertiary Center Study

(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 &lt; 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.

Comparative micro-anatomical features of endemic Fritillaria taxa growing in the Mediterranean region (Turkey)

The micro-morphological features (anatomical) of the endemic Fritillaria taxa, i.e., F. melananthera, F. asumaniae, F. byfieldii, F. carica, F. elwesii, F. forbesii, F. milasense, F. mughlae, F. ozdemir-elmasii distributed in the Mediterranean region were investigated, and their valuable features were identified taxonomically. Anatomical investigations of taxa were made using a light microscope (LM). The cross-sections of stem and leaf of the studied taxa and the surface sections of leaf were examined. Stomata were observed on both the upper and lower surface of the foliar epiderma of the studied taxa. The taxa were distinguished according to similarities and differences of characters in their micro-morphological features, and relationship degrees were investigated. In stem cross sections of taxa, the number of layers of sclerenchyma, the size and shape of epidermis cell, the presence of papillae in the epiderma, the presence of micropapillae on the cuticle, density or sparseness of both papillae and micropapillae, the number of layers of the parenchyma under the epiderma and whether it has chloroplasts, whether the vascular bundles were regular or irregular, number and presence of vascular bundle in the middle, presence or absence of crystals were determined as important distinguishing anatomical features in the stem of the taxa. In leaf cross sections of the studied taxa, stomata index, margins of ordinary irregular shaped cells, the width and length of the stomata, the density or sparseness of stomata, the number of parenchyma layer in the mesophyll, the shape of mesophyll parenchyma, presence or absence of palisade-like parenchyma cells in the mesophyll, the density of micropapillae and papillae were also found as valuable distinguishing anatomical features in the foliar epiderma morphology of these taxa.