Taste Papillae Isolation
Taste Papillae Isolation - Related Videos
08:46
Isolation and Culture of Human Fungiform Taste Papillae Cells
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Cited by 20 •
2012
We aimed to develop a reproducible protocol for isolating and maintaining long-term cultures of human fungiform taste papillae cells. Cells from human fungiform papillae obtained by biopsy were successfully maintained in culture for more than eight passages (12 months) without loss of viability.
09:39
Technique to Collect Fungiform (Taste) Papillae from Human Tongue
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Cited by 30 •
2010
Knowledge of molecular mechanisms underlying gustatory transduction has recently enjoyed significant advances, largely due to using animal models. However, the wide diversity in taste sensitivity and specificity among mammals warrants studies in human tissue. We describe a biopsy technique to collect living taste cells from the papillae on human tongue.
10:50
Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
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Cited by 47 •
2015
Here we present a protocol to measure fungiform papilla density from digital photographs. This method builds prioritization and objective characteristic metrics into the original descriptive work on fungiform papillae by Miller & Reedy (1990).
03:38
Isolation of Circumvallate Papillae (CVP) Epithelium from Mouse Model: An Enzymatic Procedure to Separate CVP Epithelium from Mouse Tongue
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2025
In this video, we describe the isolation of circumvallate papillae (CVP) epithelium from a murine tongue.
06:32
Electrophysiological Recording From Drosophila Labellar Taste Sensilla
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Cited by 28 •
2014
This protocol describes extracellular recording of the action potential responses fired by labellar taste neurons in Drosophila.
FAQs
The critical selection step distinguishes papillae from surrounding lingual tissue before further analysis. Microscopic identification helps investigators recognize the specialized structures that contain taste buds and reduces inclusion of unrelated tissue. This improves the focus of downstream cellular, molecular, or histological measurements, making observed changes more attributable to taste-associated structures rather than the broader tongue sample.
Separating papillae concentrates the structures most relevant to taste biology instead of combining them with surrounding lingual tissue. This focused preparation can reveal organization and molecular features that might be difficult to interpret in a mixed sample. It therefore supports more specific examination of taste-receptor expression, epithelial features, and interactions between taste-associated tissue and nerves.
Isolated structures can be examined for several connected features of taste function, including taste-receptor expression, epithelial organization, and relationships with nerves. Researchers may process the material for cellular, molecular, or histological analysis, with each approach emphasizing different information. Together, these measurements help connect tissue structure with sensory biology and identify changes affecting oral sensation.
These conditions provide comparison contexts for examining how taste-associated tissue changes. Injury may alter local structure, while inflammation, aging, or treatment may be associated with differences in epithelial organization, receptor expression, or nerve interactions. Interpreting isolated papillae alongside the relevant condition can help distinguish normal taste biology from alterations linked to disease or therapeutic exposure.
A typical workflow begins with precise dissection of lingual tissue, followed by microscopic identification of the papillae. The recognized structures are then collected or processed according to the planned cellular, molecular, or histological analysis. Maintaining separation from surrounding tissue throughout these stages is important because the preparation is intended to preserve a focused sample for studying taste-related features.
This preparation is useful when a study needs to examine taste biology or disorders at the level of specialized lingual structures. Medical investigations may apply it to sensory changes associated with injury, inflammation, aging, or treatment. The resulting material can support studies of altered oral sensation and help evaluate biological targets relevant to therapies affecting taste.