相关实验视频
Updated: Jun 10, 2025

10:50
Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
Published on: June 8, 2015
14.3K
在神经纤维素瘤类型1的真菌状乳头和口味功能:一个病例对照研究
Flavia Kleinsorgen1, Eloá Borges Luna1, Pâmella de Pinho Montovani1
1Graduate Program in Pathology, School of Medicine, Universidade Federal Fluminense, Niterói, Rio de Janeiro, Brazil.
Oral diseases
|October 15, 2024
概括
患有神经纤维素炎1型 (NF1) 个体通常会有扩大,不对称的真菌状乳头,减少唾液流,以及改变味觉. 这些口服NF1的变化似乎独立于BMI或饮食习惯.
科学领域:
- 口腔病理学 口腔病理学
- 遗传学 是一个遗传学.
- 胃肠病学 胃肠病学
背景情况:
- 神经纤维素瘤类型1 (NF1) 是一种遗传性疾病,具有各种口腔表现的特征.
- 形乳头扩大是NF1患者中已知的,但尚未研究的口腔症状.
研究的目的:
- 客观地评估NF1.1个体的真菌状乳头大小,数量和对称性.
- 探索这些乳头变化与味觉感知,唾液功能,饮食和NF1.1中的BMI之间的关系.
主要方法:
- 一项病例对照研究涉及80名参与者 (40名NF1,40名对照),年龄和性别相匹配.
- 方法包括定量/形态的乳头评估,口味测试,血清测量,唾液分析,异口腔评估,饮食评估和BMI计算.
主要成果:
- 与对照组相比,NF1患者的真菌状乳头显著更大,更不对称.
- NF1组表现出较高的甜/酸味检测值,低度,以及较低的健康食品偏好.
- 在NF1.1中,没有发现乳头形态与味觉敏感性,唾液特性,异位,食物偏好或BMI之间的显著相关性.
结论:
- 扩大/不对称的真菌状乳头,低度,改变味觉敏感性和减少健康饮食在NF1中很常见.
- 在NF1的真菌状乳头变化可能与味觉或饮食习惯没有直接关联.
- 需要进一步的研究,以阐明这些口腔NF1.1变化的潜在机制.
相关概念视频
Taste Buds and Receptors
1.9K
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,...
1.9K
The Tongue and Taste Buds
36.5K
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.
36.5K
Gustation
47.6K
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.
47.6K
The Physiology of Taste
3.8K
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...
3.8K
Olfactory Receptors: Location and Structure
8.9K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
8.9K

