Characterization of different microenvironments at the surface of the frog's taste organ

We used a panel of histochemical techniques to identify and characterize the cell-associated extracellular material at the surface of the frog's taste organ. We employed morphological and histochemical techniques using both the light microscope and the electron microscope. Results show that the apical, external aspect of cells reaching the surface of the taste organ is in close contact with a layer of amorphous material. The histochemical characteristics of this material vary according to the cell type with which it is in contact. Three different microenvironments can be identified at the surface of the frog's taste organ: type 1 microenvironment is associated with the superficial layer of mucus (secretory) cells; type 2 microenvironment characterizes the surface of the so-called wing cells, which reach the surface of the taste organ as thin laminae running among mucus cells; and type 3 microenvironment shrouds the free endings of putative taste cells and is rich in calcium and lipids. Type 2 and type 3 microenvironments fix peroxidase (a sapid macromolecule) with increasing affinity. We conclude that highly differentiated microenvironments exist at the surface of the frog's taste organ, and these could play a role in the chain of biological events leading to the taste sensation. Furthermore, characterization of the cell-associated, specific microenvironments can help clarify the role of the different cell types in the frog's taste organ.