HISTOLOGY OF THE TONGUE

TONGUE
Muscular organ covered in squamous epithelium
Inferior surface covered by non-keratinizing stratified
squamous epithelium
Upper surface covered by thick keratinizing stratified
squamous epithelium

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Upper
Surface
Divided into 2
main zone :
Anterior 2/3
Posterior 1/3
Separated by Vshaped line
(sulcus
terminalis) of
6-10 dome shape
protrusions

 The surface epithelium of

anterior 2/3 of the tongue
raised in series of elevation
papillae
3 types papillae :
Filiform papillae
Fungiform papillae
Circumvallate papillae lined on
V-shaped line

 Filiform papillae
The smallest, most
numerous in humans
Found all over the
upper surface of 2/3
anterior part
Tall, narrow,
keratinized
No taste buds, serve
only mechanical role

 Fungiform

Papillae

Mushroom
shape,
scattered randomly
among the filiform
papillae
Primary
&
secondary papillae
Numerous
at
the
tip of the tongue
Taste
buds
are
present
Anterior
tip

sweet taste
Behind the tip &
along the lateral
border

salty
taste

 Circumvallate
papillae
Large,
dome-shape
structures
on
the
sulcus terminalis
Surrounded by cleft
Contains
numerous
taste buds
Numerous
primary
&
secondary papillae
von
Ebners
gland
empty their secretion
into the base of the
cleft
The secretion flushes
the material from the
cleft to enable the
taste buds to respond
rapidly in changing
stimuli

Foliate papillae
Numerous in animals
Lateral edge of the
tongue
In younger found on
the post-lateral
surface
In elderly
obliterate
Taste Buds ++
Primary papillae
long & large
Secondary papillaer
very high
Small serous gland
empty into the cleft

Taste
Buds

Sensory receptor for

taste
Onion-like shape
Occupies the
fullthickness of
epithelium
Small opening onto
epithelial surface
taste pore
3 principal cell types
neuroepithelial (sensory)
cells, supporting cells,
basal cells
Sensory cells most
numerous cells, turnoever
time 10 days
Supporting cells less
numerous, do not sinapse
with the nerve cells
Basal cells basal
portion, stem cells for
the 2 other cells type

 Taste is characterized as chemical sensation

substance contained in food interact with
taste receptors
React to 5 basic stimuli sweet, salty,
bitter, sour & umami
Umami taste of certain amino acids (e.g
glutamate, aspartate)
Sweet stimuli tip of the tongue
Salty stimuli posterolateral to the tip
Sour stimuli more posterolateral to the tip
Bitter & umami stimuli circumvallate
papillae

Skeletal muscle is arranged in many directions

longitudinally
vertically
transversely
obliquely
Great mobility to manipulate food around the
mouth for :
efficient fragmentation
moving fragmented food backward prior to
swallowing
control the tongue movement for speech

Posterior 1/3 of the tongue

= Root of the tongue
No papillae
Covered by non-keratinizing
stratified squamous epithelium