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    Dear Students: L4: Microstructure of Salivary Glands and Tongue

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    Boody Khalil
    The document discusses the microstructure of the tongue and salivary glands and how their structures relate to their functions. It describes the different types of papillae on the tongue and their roles in taste, as well as the histological features of the major salivary glands and how their acini are adapted for mucous or serous secretion. The main learning points are how the tongue's muscular structure allows for manipulation of food and the roles of the salivary glands' serous and mucous acini in modifying food in the mouth.

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    Dear Students: L4: Microstructure of Salivary Glands and Tongue

    Uploaded by

    Boody Khalil
    27 views8 pages
    The document discusses the microstructure of the tongue and salivary glands and how their structures relate to their functions. It describes the different types of papillae on the tongue and their roles in taste, as well as the histological features of the major salivary glands and how their acini are adapted for mucous or serous secretion. The main learning points are how the tongue's muscular structure allows for manipulation of food and the roles of the salivary glands' serous and mucous acini in modifying food in the mouth.

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    L4

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    The document discusses the microstructure of the tongue and salivary glands and how their structures relate to their functions. It describes the different types of papillae on the tongue and their roles in taste, as well as the histological features of the major salivary glands and how their acini are adapted for mucous or serous secretion. The main learning points are how the tongue's muscular structure allows for manipulation of food and the roles of the salivary glands' serous and mucous acini in modifying food in the mouth.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    27 views8 pages

    Dear Students: L4: Microstructure of Salivary Glands and Tongue

    Uploaded by

    Boody Khalil
    The document discusses the microstructure of the tongue and salivary glands and how their structures relate to their functions. It describes the different types of papillae on the tongue and their roles in taste, as well as the histological features of the major salivary glands and how their acini are adapted for mucous or serous secretion. The main learning points are how the tongue's muscular structure allows for manipulation of food and the roles of the salivary glands' serous and mucous acini in modifying food in the mouth.

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    Dear students

    L4: Microstructure of Salivary glands


    and Tongue

    D. SILVIA SAWIRES
    HISTOLOGY AND CELL BIOLOGY
    &

    Transfer Goal Students’ learning outcomes

    • To study the histological structure of the tongue and At the end of this session, you have to
    salivary gland and correlate it to their functions
    1. Correlate histological features of the tongue to function.
    2. Interpret structural adaptation of different types of acini in relevance
    to nature of salivary secretion.
    3. Compare microstructure of different types of major salivary glands &
    correlate to function.
    THE TONGUE THE TONGUE
    muscular organ ❖ BULK
    Function:- muscles striated run in three
    1- food manipulation, speech directions (vertically,
    2- general sensory perception transversely and longitudinally)
    3- special sensory function of taste.
    allowing maximal
    The dorsal surface of the tongue is mobility of the tongue.
    divided by a V- shaped groove termed
    the sulcus terminalis or gustatory
    line

    THE TONGUE THE LINGUAL PAPILLAE


    ➢ elevations on the anterior 2/3 of the
    covered by oral mucosa on
    dorsal surface of the tongue limited by
    its dorsal and ventral the sulcus terminalis.
    surfaces. ➢ INCREASE the surface area of the
    lingual mucous membrane coming in
    contact with the tasted food.
    ➢ CORE of CT covered by lingual mucosa
    that may project to indent the
    epithelium thus forming secondary
    papillae.
    ➢ FOUR types according to their shapes
    FILIFORM PAPILLAE FNGIFORM PAPILLAE
    ➢ Number : ➢Number : few
    the most numerous
    ➢ shape : ➢shape : mushroom-shaped. rounded
    long conical inclination in the summit. highly vascular CT
    anterioposterior direction. core→red spots in the living state.
    ➢ site :
    rows parallel to the gustatory line ➢site :on the tip and edges.
    Taste bud : absent
    ➢Taste bud : few, on summit

    CIRCUMVALLATE PAPILLAE CIRCUMVALLATE PAPILLAE


    Number : visible,8- 12 Shape :
    ✓ large, triangular papillae with a
    Site : just in front of the sulcus flattened upper surface
    terminalis (seen) ✓ embedded within the substance of
    the tongue to project only for a
    short distance above the surface
    ✓ surrounded by a deep groove called
    the trench.

    Taste bud : numerous & at sides of


    the papillae.
    CIRCUMVALLATE PAPILLAE FOLIATE PAPILLAE
    Numerous serous glands (Von Ebner's ➢Number : rudimentary in human but
    glands) pour their secretion into the trench well developed in rodents
    ➢shape : rectangular,// sides separated
    by clefts
    ❑ Functions of Von Ebner's glands:
    ➢site : rows on the lateral sides of the
    a) dissolving food particles.
    tongue.
    b) removing food particles from around of
    taste buds →can receive and process new ➢Taste bud : numerous and present
    gustatory stimuli. along the sides
    ➢Secondary papillae: long

    Taste buds histological sections


    neuroepithelial structures
    specialized for perception of • pale, ovoid structures,
    taste sensation. and connected to surface by a small opening
    called the taste pore (gustatory pore).
    Sites:
    It contains three types of cell:
    1. embedded within the
    epithelium of the lingual 1. supporting cells
    papillae (fungiform, foliate 2. neuroepithelial taste cells (gastatory)
    and circumvallate ).
    3. basal cells (stem cell).
    2. Limited numbers within the
    epithelium covering the
    palate and epiglottis.
    Neuroepithelial (gustatory) cells Salivary glands
    ▪ spindle-shaped
    ▪ associated with afferent gustatory
    nerve fibers. MAIN (major) ACCESSORY (minor)

    ▪ They have long, apical microvilli


    (gustatory hairs) which protrude
    out into the taste pore.

    ▪ Tastants (food dissolved in saliva)


    stimulate the gustatory hairs of the
    neuroepithelial cells.

    stroma
    MUCOUS SEROUS
    ACINI SECRETION Glycoprotein (mucus) Watery (salts+enzymes
    SHAPE&SIZE Large- pale- oval- wide Small- deep- round- narrow
    CELLS Cuboidal- flattened basal nuclie- Pyramidal- rounded- basal
    MUCOUS SEROUS pale vacuolated basophilia
    MIXED
    Apical acidophilia
    BASKET CELLS numerous few

    Mixed acini Duct system


    mucous and serous cells that pour their secretion into the lumen of
    the acinus.
    Intercalated duct
    Recent microscopic studies intralobular
    In routine histological preparation
    (serous demilunes). artifact of fixation Secretory striated duct

    Execrtory duct

    Main duct
    secretory striated Parotid gland
     intercalary ducts unite →larger secretory striated ducts.
    LM Secretory acini :
     columnar cells 100% serous acini
    EM with relatively few
    Basally →regularly- arranged myoepithelial cells.
    mitochondria, (active ion transport)
    to modify the composition of saliva. Fat cells:
    large number

    Sublingual gland Submandibular gland


    Secretory acini :
    Secretory acini :
    Most acini are serous,
    99% mucous, 1% serous,
    but some are mucous,
    represented by serous
    and some are mixed and
    demilunes surrounded by
    contain mucous cells
    numerous myoepithelial
    with serous crescents or
    cells.
    demilunes
    Fat cells:
    Fat cells:
    No fat cells
    few
    Summary or take-home message
    • Microstructure of the tongue and the salivary glands is well adapted
    to their functions

    • Lecture notes

    Dear Student:
    • Don’t forget to complete your KWL chart
    • And reflect on your learning experience by writing down what do you
    learnt from the lecture (3 points at least)

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