Morphology and distribution of taste papillae and oral denticles in the developing oropharyngeal cavity of the bamboo shark, Chiloscyllium punctatum.
Morphology and distribution of taste papillae and oral denticles in the developing oropharyngeal cavity of the bamboo shark, Chiloscyllium punctatum.
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DOI：
10.1242/bio.022327
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发表时间：
2016-12-15
期刊：
影响因子：
2.4
通讯作者：
Collin SP
中科院分区：
文献类型：
--
作者：
Atkinson CJ;Martin KJ;Fraser GJ;Collin SP
鲨鱼的味觉还不太清楚，特别是在使用吸力摄取食物的物种中。本文研究了褐带竹鲨口咽部味觉乳头和口腔齿状突的形态学和免疫组织化学特征，并比较了它们在发育过程中的分布。C.味觉乳头斑点位于整个口咽区域，并且最集中在靠近牙齿区域的口瓣上（胚胎中为2125-3483个/cm 2;成熟成人中为89-111个/cm 2）。在发育的所有阶段，乳头外观都相当，但胚胎（未孵化的标本）除外，其中不存在微绒毛。口瓣乳头在结构上与硬骨鱼的I型味蕾相当，而口咽区域的其余部分的结构与II型味蕾相当。这两种类型的乳头都显示出许多味蕾标志物的免疫荧光，包括β-连环蛋白和Sox 2。味觉乳头密度在胚胎中最高，为420-941个/cm 2，而在成熟的成体中为8-29个/cm 2。在所有发育阶段，乳头的总数保持在1900左右。然而，乳头直径从72±1 μm（平均值±s.e.m.）增加成熟个体的体长为310±7μm。微绒毛在乳头顶端呈多片状突起，占乳头表面积的约0.5%。我们进一步的文件之间的关系，味觉乳头和密切相关的口腔内的鲨鱼口咽腔的牙齿。在牙齿出现后不久，大约在孵化时，口腔齿垢首先突破口腔背侧的前中央区域的上皮。齿状突位于整个口咽上皮的未成熟和成熟阶段，在前背口腔和咽的中心区域的浓度最高。因此，口腔和咽部的这些富含牙齿的区域被认为可以保护上皮，尤其是味觉乳头，免受磨损，因为它们与加工或咀嚼潜在食物以供消费的区域相关。味觉乳头和齿突在口咽前部区域更密集，与口颌和牙齿密切相关，在幼鲨或幼鲨中，味觉单位是功能性的，并受神经支配，允许鲨鱼在子宫内、出生时或从卵箱中出现时寻找食物。总结：在发展中的竹鲨，Chiloscopical punctatum，味蕾的特点，揭示了味觉乳头的功能，神经支配的单位，让鲨鱼在子宫内寻找食物，在出生或孵化后。
Gustation in sharks is not well understood, especially within species that ingest food items using suction. This study examines the morphological and immunohistochemical characterisation of taste papillae and oral denticles in the oropharynx of the brown-banded bamboo shark Chiloscyllium punctatum and compares their distribution during development. Taste papillae of C. punctatum are located throughout the oropharyngeal region and are most concentrated on the oral valves (2125-3483 per cm2 in embryos; 89-111 per cm2 in mature adults) close to the tooth territories. Papillae appearance is comparable at all stages of development, with the exception of the embryos (unhatched specimens), where no microvilli are present. Oral valve papillae are comparable in structure to Type I taste buds of teleost fishes, whereas those of the rest of the oropharyngeal region are comparable to Type II. Both types of papillae show immunofluorescence for a number of markers of taste buds, including β-Catenin and Sox2. Taste papillae densities are highest in embryos with 420-941 per cm2 compared to 8-29 per cm2 in mature adults. The total number of papillae remains around 1900 for all stages of development. However, the papillae increase in diameter from 72±1 μm (mean±s.e.m.) in embryos to 310±7 μm in mature individuals. Microvilli protrude in multiple patches at the apical tip of the papilla covering ∼0.5% of the papillar surface area. We further document the relationship between taste papillae and the closely associated oral denticles within the shark orophayngeal cavity. Oral denticles first break through the epithelium in the antero-central region of the dorsal oral cavity, shortly after the emergence of teeth, around time of hatching. Denticles are located throughout the oropharyngeal epithelium of both immature and mature stages, with the highest concentrations in the antero-dorsal oral cavity and the central regions of the pharynx. These denticle-rich areas of the mouth and pharynx are therefore thought to protect the epithelium, and importantly the taste papillae, from abrasion since they correlate with regions where potential food items are processed or masticated for consumption. Taste papillae and denticles are more dense in anterior oropharyngeal regions in close association with the oral jaws and teeth, and in the juvenile or hatchling shark taste units are functional, and innervated, allowing the shark to seek out food in utero, at birth or on emergence from the egg case. Summary: Characterisation of taste buds in the developing bamboo shark, Chiloscyllium punctatum, reveals that taste papillae are functional, innervated units, allowing the shark to seek out food in utero, at birth or following hatching.
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DOI：
10.1083/jcb.101.2.610
发表时间：
1985-08
期刊：
The Journal of cell biology
影响因子：
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作者：
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DOI：
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发表时间：
2000-09-29
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PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY OF LONDON SERIES B-BIOLOGICAL SCIENCES
影响因子：
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作者：
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通讯作者：
Collin, SP
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DOI：
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发表时间：
2007-02-13
影响因子：
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通讯作者：
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