Quantitative analysis of taste bud cell numbers in fungiform and soft palate taste buds of mice
Quantitative analysis of taste bud cell numbers in fungiform and soft palate taste buds of mice
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DOI：
10.1016/j.brainres.2010.10.060
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发表时间：
2011-01-07
期刊：
影响因子：
2.9
通讯作者：
Yoshii, Kiyonori
中科院分区：
文献类型：
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作者：
Ohtubo, Yoshitaka;Yoshii, Kiyonori
哺乳动物味蕾细胞（TBC）由配备不同味觉受体分子的多种细胞类型组成，因此味蕾中细胞类型的比例构成了味蕾的味觉反应。在这里，我们表明，每个味蕾的细胞类型的生物化学鉴定的人口是成比例的总TBCs在味蕾或菌状乳头的味蕾的面积的数量，和细胞类型之间的比例不同。这一结果适用于软腭味蕾。然而，几乎所有细胞类型的密度，细胞类型的群体除以各自味蕾的面积，在软腭中显著更高。这些结果表明，TBCs的营业额进行调节，以保持每种细胞类型的比例恒定，并且味觉反应是不同的菌状和软腭味蕾。(C)2010 Elsevier B.V.保留所有权利。
Mammalian taste bud cells (TBCs) consist of several cell types equipped with different taste receptor molecules, and hence the ratio of cell types in a taste bud constitutes the taste responses of the taste bud. Here we show that the population of immunohistochemically identified cell types per taste bud is proportional to the number of total TBCs in the taste bud or the area of the taste bud in fungiform papillae, and that the proportions differ among cell types. This result is applicable to soft palate taste buds. However, the density of almost all cell types, the population of cell types divided by the area of the respective taste buds, is significantly higher in soft palates. These results suggest that the turnover of TBCs is regulated to keep the ratio of each cell type constant, and that taste responsiveness is different between fungiform and soft palate taste buds. (C) 2010 Elsevier B.V. All rights reserved.