Witt Martin
Department of Anatomy, Rostock University Medical Center, Rostock, Germany.
Handb Clin Neurol. 2019;164:147-171. doi: 10.1016/B978-0-444-63855-7.00010-1.
The sense of taste relies on well-defined neuroanatomical structures, namely, the taste buds and afferent nerve fibers. Taste buds are clusters of 50-100 neuroepithelial cells located throughout the oral cavity, including the epiglottis and larynx. They are responsible for the initial transduction process that ultimately results in the perception of bitter, sour, salty, sweet, and umami (savory) sensations. They service as the initial sentinel for a sensory system critical in evolution for distinguishing "dangerous" food components, often perceived as bitter or unpleasant, from "useful" ones, often perceived as pleasant, salty, or sweet. This chapter describes the anatomy and development of the human peripheral taste system and provides historical context for what is presently known about this element of this important sensory system. Its main focus is on the fundamental question of how tastants are perceived-a question that has been of philosophical and scientific interest for more than two millennia. Descriptions of lingual and extralingual taste buds, their blood and nerve supplies, and the associated salivary glands are provided, including details of their microstructure and transduction mechanisms.
味觉依赖于明确的神经解剖结构，即味蕾和传入神经纤维。味蕾是由50 - 100个神经上皮细胞组成的簇，遍布口腔，包括会厌和喉部。它们负责最初的转导过程，最终产生对苦、酸、咸、甜和鲜味（美味）的感知。它们作为一个感觉系统的初始哨兵，在进化过程中至关重要，用于区分通常被认为是“危险”的食物成分（通常被感知为苦味或不愉快）和“有用”的成分（通常被感知为愉快、咸味或甜味）。本章描述了人类外周味觉系统的解剖结构和发育，并为目前已知的这个重要感觉系统的这一要素提供了历史背景。其主要重点是味觉物质如何被感知这一基本问题——这个问题两千多年来一直是哲学和科学关注的焦点。文中提供了舌部和舌外味蕾、它们的血液和神经供应以及相关唾液腺的描述，包括它们的微观结构和转导机制的细节。
