Taste buds are taste receptors. On the surface of the tongue, there are many small protrusions. These small protrusions are like nipples, which are called "tongue nipples" in medicine. On each tongue nipple, there is something like a bud. In childhood, taste buds are widely distributed, while the taste buds of the elderly are reduced due to atrophy. People can taste sour, sweet, bitter and spicy when eating because there are taste buds on the tongue. Normal adults have more than 10,000 taste buds, most of which are distributed at the base of the tongue, especially at the tip and side of the tongue, and there are also a few taste buds in the palate and pharynx of the mouth. When people eat, by chewing and stirring their tongue and saliva, taste buds are stimulated by different taste substances, and information is transmitted from the taste nerve to the taste center of the brain, thus producing taste and tasting the taste of food.

Taste buds are taste receptors, which are oval bodies located in epithelium, about 80μm long and 40μm thick. It is mainly distributed in the lateral epithelium of the contour nipple near the contour groove, and taste buds can also be seen in other epithelium such as fungoid nipple, soft palate and epiglottis. taste bud

Taste buds are special structures differentiated from epithelium. Its base is located on the basement membrane, its surface is covered by keratinocytes, and a round hole is formed in the center, that is, the taste hole communicates with the oral cavity. Under the light microscope, there are two kinds of cells that make up taste buds, namely, bright cells and dark cells. The former is thicker; The latter is slender. The long axis of cells is perpendicular to the epithelial surface. There are finger-like cytoplasmic processes at the top of cells near the taste hole, which are called taste hairs. Under the electron microscope, taste buds are composed of four kinds of cells. Type I cells are dark cells with high electron density in cytoplasm and dense granules in apical cytoplasm, accounting for about 60% of taste bud cells. There are 30-40 microvilli at the top of cytoplasm; Type ⅱ cells are bright cytoplasm cells with few microvilli, and the apical cytoplasm ends in taste pores, accounting for about 30% of taste bud cells. Type ⅲ cells account for about 7% of taste bud cells, and their morphology is similar to that of type ⅱ cells, but there is no microvilli. The top of the cell is blunt and close to the taste hole; Type ⅳ cells are located at the base of taste buds, called basal cells, accounting for about 3% of taste bud cells. Nerve endings enter the taste bud from the base of the taste bud, and can extend all the way to the taste hole, forming chemical synapses with type III cells, but not with other cells, so type III cells may be taste cells. There is a junction complex between taste bud cells and surrounding epithelial cells. The function of taste buds is to feel the taste. Among them, the fungiform papillae of the tongue mainly feels sweet and salty; The taste buds at lobular papilla mainly feel sour taste; The taste buds of contour nipple, soft palate and epiglottis mainly feel bitter taste. Behind the V-groove on the back of the tongue, that is, the surface of the tongue root mucosa is covered with non-keratinized squamous epithelium. Small round or oval protrusions can be seen on the mucosal surface, which are called lingual follicles. Microscopically, each follicle contains 1 or more lymph nodes, which may contain germinal centers. Most of the tongue sacs have 1 small depression in the center, which is called lingual recess. The crypt is lined with stratified squamous epithelium and contains small salivary gland openings. The lingual follicles at the base of the tongue are collectively called lingual tonsils. Together with palatine tonsil and pharyngeal tonsil, it forms oropharyngeal lymphatic ring.

The taste buds are oval and flask-shaped, with supporting cells on the outer layer and several long sensory taste buds inside.

Cells and sensory cells have ciliated processes at the upper end and nerve endings at the base. It is widely distributed: mouth, tongue, lips, gill arch, gill rake, (pharynx), esophagus, skin, tentacles and fins, but not every fish. Taste buds are distributed in the nipple of tongue, the base of tongue, pharynx and soft palate of mouth. It is an oval structure, with a layer of cover cells outside and slender taste cells inside, and the taste cells have odor at their ends. Sensory nerve endings that dominate taste buds surround taste cells and transmit the excitement of taste cells to the taste center of the brain. Taste buds can be divided into four types: sweet, sour, bitter and salty. Other tastes, such as astringency and spicy taste, are formed by the fusion of these four kinds. There are more taste buds that feel sweet on the tip of the tongue; The taste buds that feel sour are more in the second half of the tongue; The taste buds that feel bitter are concentrated in the root of the tongue; Feel the salty taste buds on the tip of the tongue and the first half of both sides of the tongue. Besides taste buds, there are plenty of tactile and temperature sense cells in the tongue and mouth. In the central nervous system, a variety of compound senses can be produced through the combination of senses, especially with the participation of sense of smell. The function of taste buds on the tongue is not only to identify different tastes, but also related to the intake of nutrients and the constant adjustment of internal environment. For example, people with low adrenocortical function have low concentration of necessary Na+ in blood. With the increase of age, about two-thirds of the taste buds on the tongue gradually shrink, leading to increased keratinization and decreased taste function. After high fever, colds, tongue ulcers and other diseases, the mouth is often tasteless. Clinically, tasteless is common in patients with chronic spleen and stomach deficiency and cold.

Digestive system diseases, endocrine diseases and long-term chronic diseases, tongue papilla atrophy, taste buds decrease, which obviously affect taste. In addition, oral diseases such as mucosal diseases, dental caries, periodontal diseases, tooth loss and other factors lead to inconvenient chewing, which can not better promote saliva secretion; Old people with diabetes, atrophic gastritis, vitamin deficiency and other diseases love alcohol and tobacco, which directly damages the tongue nipple. These factors often lead to the degradation of taste buds, decreased taste and tasteless food. In addition, zinc deficiency is often related to changes in smell and taste. In order to avoid tasteless taste in the mouth, eat more fresh vegetables and fruits every day, because they contain many vitamins and trace elements, which can protect the taste buds of tongue nipples. Taking vitamin C orally every day can stimulate the tongue nipple taste buds, do oral exercises every day, knock teeth and swallow saliva, strengthen the body and teeth, promote saliva secretion and delay the aging of nipple taste buds.

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Different tastes play a signal role in human life activities: taste buds.

(1) sweetness is a signal that calories need to be supplemented; (2) Sour taste is a signal of accelerated metabolism and food deterioration; (3) Salty taste is a signal to help maintain body fluid balance; (4) Bitterness is a signal to protect human body from harmful substances; (5) umami is a signal from protein, and taste buds are very sensitive to various flavors. People have the highest ability to distinguish bitterness, followed by sour taste, salty taste and sweet taste. There are many receptors in taste buds, aiming at different tastes. For example, bitter receptors only accept bitter ligands. When the receptor binds to the corresponding ligand, it produces excitatory impulses, which are introduced into the central nervous system through nerves, so people will feel different tastes.

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Human taste buds can detect 200 times diluted sweetness, 400 times salty taste, 75,000 times sour taste and 2 million times bitter taste. However, there are more and more delicious foods, but the appetite is getting smaller and smaller. Taste buds are becoming less and less sensitive. 1, bad eating habits disturb people's taste system, and what's worse, it will accelerate the loss of zinc, which is the chief culprit for people to escape from taste. Zinc is one of the taste components in saliva. Long-term zinc deficiency will affect the growth of taste buds on the tongue surface. Only when there are enough taste buds on the tongue surface can we feel the taste of food. Measures: zinc supplementation of about 15mg per day can prevent taste disorder. The food containing the most zinc is oyster, which contains 40-70 mg of zinc per100g. In addition, small fish, green tea, cocoa, sesame, almond, seaweed, black rice, egg yolk and animal liver are also foods with high zinc content. 2. Nursing at ordinary times (1) supplemented with vitamins A, E and vitamin B complex. (2) Eat foods containing more zinc, take zinc sulfate orally or ingest animal food and shellfish products rich in zinc. (3) Chew gum and rinse your mouth with baking soda water. (4) Change food varieties and cooking methods to stimulate appetite from color, fragrance and taste. (5) Chew fully when eating, so as to increase the chances of food contacting taste buds and improve their excitability. (6) Don't eat too much every meal, so that the taste buds are always excited. (7) Avoid irritating and overheated food. These may destroy the taste buds on the tongue surface, affect the taste nerves, and make the taste heavier and heavier. (8) Because the taste bud cells are all renewed by the surrounding epithelial cells, the recovery of taste lasts at least 10 days. But we must find treatment as soon as possible. If we find treatment within one month after the occurrence of taste disorder, 80% can return to normal. The cure rate is 70% within half a year. The cure rate is less than 50% after more than half a year.

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As the saying goes, "the nose is fragrant and the tongue tastes five flavors." Sour, sweet, bitter, spicy and salty make people fully enjoy the food. However, if your mouth smells when you eat, or you don't eat, you should be careful. You may have some kind of disease.

Oral acid

Traditional Chinese medicine believes that sour mouth is mostly caused by the invasion of spleen by the heat of liver and gallbladder, disharmony between liver and stomach, and hyperacidity. Common people: more common in gastritis and gastric and duodenal ulcers.

Tianzui

Also known as "sweet mouth". Even drinking boiled water is sweet, or sweet and sour. Chinese medicine believes that sweetness is mostly caused by dysfunction of the spleen and stomach. Ordinary people: People who eat too much spicy and thick food, who are old or have been ill for a long time and hurt their spleen and stomach usually have sweet mouth symptoms. In addition, diabetic patients have a sweet taste in their mouths because of their high blood sugar.

bitter taste

The only organ in the human body that can produce bitterness is the gallbladder. If you feel bitter taste in your mouth, you can think that there is something wrong with your liver and gallbladder, which is more common in acute inflammation of your liver and gallbladder. General population: people who often eat hot and dry food and cancer patients. People who often stay up late or smoke will feel bitter when they wake up in the morning.

Bitter mouth

People who feel spicy may have high tongue temperature. At room temperature 18℃ ~ 22℃, the tongue temperature of normal people is mostly between 33℃~ 35℃, and people who feel spicy sometimes reach above 36℃. Traditional Chinese medicine believes that oral heat is mainly due to deficiency of kidney yin and excessive liver fire, followed by lung heat. Common people: hypertension, neurosis, menopausal syndrome, long-term low fever.

Bitter mouth

I feel salty in my mouth, just like salt particles in my mouth. Traditional Chinese medicine believes that salty mouth is mostly caused by kidney deficiency and kidney fluid flooding, accompanied by symptoms such as soreness of waist and knees, dizziness and tinnitus. Common people: patients with chronic pharyngitis, chronic nephritis, neurosis or oral ulcer are prone to feel salty mouth.

(of food) not too salty.

Pale mouth refers to delayed taste in the mouth, unable to taste the taste of food, insensitive to sweet, sour, bitter and salty, and the threshold of taste starting point generally rises. Common people: it is more common in the initial or regression period of inflammation, but it is more common in digestive system diseases, and also in patients with endocrine diseases, vitamin and trace element zinc deficiency. In addition, the taste is insipid, and the taste is weakened or even disappeared, which is also one of the characteristics of cancer patients.

dry

When the bitterness threshold of tongue taste cells decreases, the secretion of salivary glands decreases, and the touch of tongue is abnormal, astringency may appear. Ordinary people: people with neurosis or staying up late are prone to astringency. Generally, it can be eliminated by adjusting sleep time and using sedatives when necessary. However, it should be noted that some malignant tumors, especially in the advanced stage, are bitter.

Kouxiang

There will be a smell in your mouth, such as the smell of fruit. Common people: more common in severe diabetes (diabetes). You should go to the hospital for examination immediately to make a definite diagnosis and treatment.

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Those plain home-cooked dishes, after color rendering, become colorful and fresh, attracting your eyes and tempting your taste buds. Red, orange, yellow, green, cyan, blue and purple, the same material, make different colorful charm. Red: Fried Crab with Sin Chew Sauce

Ingredients: meat crab, fresh tomato hot sauce, garlic and ginger. Production method: wash the meat crab, remove impurities, and fry it in the oil pan; Stir-fried crabs with ginger, garlic, fresh eggplant and Chili sauce; Stir-fry the crab until it is reddish brown, serve it, and spread salad dressing on the crab according to your personal taste. Nutrition Comments: Crab is a fine and precious aquatic product with tender meat and delicious taste. Crabs are rich in nutrients, and the content of protein is many times higher than that of pork and fish. The contents of calcium, phosphorus, iron and vitamin A are also high. Crabs also have the function of clearing away heat and dispersing blood, and have therapeutic effects on bone and muscle injuries, scabies and burns. Blue: Blueberry pudding ingredients: blueberry fruit paste, powdered sugar, blueberry yogurt, fish glue, Jinwanli wine, light milk. Production method: Stir the broken fruit, powdered sugar and yogurt evenly; Dissolve fish glue and mix with blueberry puree; Pour in the light milk, and finally add the sweet wine. After pouring into the mold, put it in the refrigerator for freezing and shaping, and you can eat it at any time. Blue berry pudding

Nutrition Comments: Blueberries are nutritious and healthy fruits with high amino acids, zinc, iron, copper and vitamins. They not only have good nutrition and health care functions, but also have the functions of enhancing eyesight, eliminating eye fatigue, preventing brain aging, strengthening heart, resisting cancer, softening blood vessels and enhancing human immunity. The nutritional value of blueberry is much higher than that of apples, grapes, oranges and other fruits. Known as the "king of fruits in the world", it is listed as one of the five healthy foods for human beings by the International Food and Agriculture Organization.

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Taste buds are distributed in the nipple of the tongue, the bottom of the tongue, the pharynx and the soft palate in the mouth. It is an oval structure, with a layer of cover cells outside and slender taste cells inside, and the taste cells have odor at their ends. Sensory nerve endings that dominate taste buds surround taste cells and transmit the excitement of taste cells to the taste center of the brain. Taste buds can be divided into four types: sweet, sour, bitter and salty. Other tastes, such as astringency and spicy taste, are formed by the fusion of these four kinds. Later, according to scientists, umami also belongs to one of the basic tastes of human beings. People's five flavors are sour, sweet, bitter, salty and fresh, and monosodium glutamate plays a role by stimulating people's umami taste. Why can people feel umami? There are more taste buds that feel sweet on the tip of the tongue; The taste buds that feel sour are more in the second half of the tongue; The taste buds that feel bitter are concentrated in the root of the tongue; Feel the salty taste buds on the tip of the tongue and the first half of both sides of the tongue. And everyone's taste bud distribution may have some subtle differences. Besides taste buds, there are plenty of tactile and temperature sense cells in the tongue and mouth. In the central nervous system, if all kinds of senses are integrated, especially with the participation of sense of smell, a variety of compound senses can be produced.

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With the increase of age, about two-thirds of the taste buds on the tongue gradually shrink, leading to increased keratinization and tasting the taste buds on the tongue.

Diseases such as hypofunction, high fever, cold and tongue ulcer often lead to insipid oral cavity. Clinical taste is tasteless, which is common in patients with spleen and stomach deficiency and cold, digestive system diseases, endocrine diseases and long-term chronic diseases. Tongue papilla atrophy and taste buds decrease, which obviously affects taste. In addition, oral diseases such as mucosal diseases, dental caries, periodontal diseases, tooth loss and other factors lead to inconvenient chewing, which can not better promote saliva secretion; Old people with diabetes, atrophic gastritis, vitamin deficiency and other diseases love alcohol and tobacco, which directly damages the tongue nipple. These factors often lead to the degradation of taste buds, decreased taste and tasteless food. In addition, zinc deficiency is often related to changes in smell and taste. In order to avoid tasteless taste in the mouth, eat more fresh vegetables and fruits every day, because they contain many vitamins and trace elements, which can protect the taste buds of tongue nipples. Taking vitamin C orally every day can stimulate tongue nipple taste buds, do oral exercises every day, knock teeth and swallow saliva, strengthen the body and teeth, promote saliva secretion and delay the aging of tongue nipple taste buds. Getting Started Atlas More Atlas