Taste bud

Source: Wikipedia, the free encyclopedia.
Taste buds
Taste buds are small structures present within the papillae of the tongue
Details
SystemTaste
Identifiers
Latincaliculus gustatererius
MeSHD013650
NeuroLex IDbirnlex_4101
TA98A15.4.00.002
TA27037
THH3.04.01.0.02116, H3.04.01.0.03013
FMA54825
Anatomical terms of microanatomy

Taste buds are clusters of taste receptor cells, which are also known as gustatory cells.

bitterness, sweetness and savoriness (umami). A popular myth assigns these different tastes to different regions of the tongue; in fact, these tastes can be detected by any area of the tongue. Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with the taste receptors.[1] These are located on top of the taste receptor cells that constitute the taste buds. The taste receptor cells send information detected by clusters of various receptors and ion channels to the gustatory areas
of the brain via the seventh, ninth and tenth cranial nerves.

On average, the human tongue has 2,000–8,000 taste buds.[2] The average lifespan of these is estimated to be 10 days.[3]

Types of papillae

The taste buds on the tongue sit on raised protrusions of the tongue surface called papillae. There are four types of

lingual papillae
; all except one contain taste buds:

Cell composition

The bud is formed by two kinds of cells: supporting cells and gustatory cells. The supporting (

medullary sheaths
enter the taste bud, and end in fine extremities between the gustatory cells; other nerve fibrils ramify between the supporting cells and terminate in fine extremities; these, however, are believed to be nerves of ordinary sensation and not gustatory.

Salt, sweet, sour and umami tastes causes depolarization of the taste cells, although different mechanisms are applied. Bitter causes an internal release of Ca2+, no external Ca2+ is required.

See also

References

External links