QUANTIFICATION OF FUNGIFORM PAPILLAE AND TASTE PORES IN LIVING HUMAN-SUBJECTS
QUANTIFICATION OF FUNGIFORM PAPILLAE AND TASTE PORES IN LIVING HUMAN-SUBJECTS
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DOI：
10.1093/chemse/15.3.281
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发表时间：
1990-08-01
期刊：
影响因子：
3.5
通讯作者：
REEDY, FE
中科院分区：
文献类型：
--
作者：
MILLER, IJ;REEDY, FE
一种为量化活体人类受试者的味蕾而开发的方法，用于研究味觉敏感性和味蕾分布之间的关系，该方法对 10 名人类受试者的味蕾进行了计数；绘制了 12 名受试者的菌状乳头图。通过用亚甲蓝染色味孔来识别味蕾，并通过视频显微镜和图像处理器获得乳头及其味孔的图像。菌状乳头的密度范围为 3.3 倍，从 22.1 到 73.6 个乳头/cm2，平均为 41.1 个乳头。 16.8/cm2（标准差，n = 2）。受试者的味孔密度有 14 倍的变化范围，从 36 个到 511 个孔/cm2，平均为 193 个。 133/cm2（标准差，n = 10）。菌状乳头包含 0 到 22 个味孔，每个受试者平均有 3.75 个 .+-。 1.4 味孔/乳头（s.d.，n = 10）。我们假设人类味觉敏感性的一些差异可能与味蕾密度的这些变化有关。
A method developed to quantify taste buds in living human subjects to study the relationship between taste sensitivity and taste bud distribution was used to count the taste buds in 10 human subjects; fungiform papillae were mapped in 12 subjects. Taste buds were identified by staining taste pores with methylene blue, and images of the papillae and their taste pores were obtained with videomicroscopy and an image processor. Fungiform papillae showed a 3.3-fold range in density, from 22.1 to 73.6 papillae/cm2 with an average of 41.1 .+-. 16.8/cm2 (s.d., n = 2). There was a 14-fold range in taste pore density, from 36 to 511 pores/cm2 among subjects, with an average of 193 .+-. 133/cm2 (s.d., n = 10). Fungiform papillae contained from 0 to 22 taste pores, with an average per subject of 3.75 .+-. 1.4 taste pores/papilla (s.d., n = 10). We hypothesize that some differences in human taste sensitivity may be related to these variations in taste bud density.