Related Experiment Video
Updated: Jun 5, 2026

07:40
Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
Published on: February 11, 2021
Changes in taste bud volume during taste disturbance
Ehab Srur1, Hans Wilhelm Pau, Tino Just
1Department of Otorhinolaryngology, Head and Neck Surgery, University of Rostock, Germany.
Auris, Nasus, Larynx
|January 14, 2011
Summary
Serial volume measurements of taste buds using confocal laser scanning microscopy revealed changes over time. These volume changes, not morphology, indicated taste disturbance in a patient with gustatory sensitivity loss.
Area of Science:
- Neuroscience
- Sensory Biology
Background:
- Confocal laser scanning microscopy enables on-line mapping and serial volume measurements of taste buds.
- Understanding the peripheral gustatory organ's changes over time is crucial for diagnosing taste disturbances.
Observation:
- Volumetric measurements of four fungiform papillae were tracked over 8 weeks in a 62-year-old male patient experiencing taste disturbance.
- Taste disturbance was more pronounced on the right side of the tongue.
- No taste buds were detected in two right-sided fungiform papillae by week 6 and 8.
- Electrogustometry showed no response to maximal stimuli on the right tongue in weeks 6 and 8.
- Fungiform papilla morphology remained consistent throughout the observation period.
Findings:
- A significant correlation was observed between the time course of papilla volume changes and the patient's gustatory sensitivity.
- The absence of taste buds in specific papillae corresponded with the loss of taste sensation on the right tongue.
- Fungiform papilla morphology did not change, indicating it was not the primary indicator of taste disturbance.
Implications:
- The dynamic changes in taste bud volume over time serve as a key indicator of peripheral gustatory dysfunction.
- This study highlights the utility of serial volumetric analysis in assessing taste disturbances.
- Volumetric tracking offers a more sensitive measure of taste alterations than static morphological assessment.
Related Concept Videos
Taste Buds and Receptors
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
The Tongue and Taste Buds
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
The Physiology of Taste
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Gustation
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Conditioned Taste Aversion
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
Salivary Glands and Saliva
The salivary glands, of which there are three pairs known as the parotid, submandibular, and sublingual glands, play a crucial role in maintaining oral health and initiating the digestive process. Positioned near the ears, beneath the masseter muscle, the parotid glands secrete saliva into the oral cavity through the parotid duct of Stensen. Meanwhile, the submandibular glands, located on the floor of the mouth, secrete saliva through channels named submandibular ducts. The sublingual glands,...

