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全器官染色、可视化观察和分析菌状、轮廓和腭部味蕾。

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds.

机构信息

Anatomical Sciences and Neurobiology, University of Louisville;

Anatomical Sciences and Neurobiology, University of Louisville.

出版信息

J Vis Exp. 2021 Feb 11(168). doi: 10.3791/62126.

Abstract

Taste buds are collections of taste-transducing cells specialized to detect subsets of chemical stimuli in the oral cavity. These transducing cells communicate with nerve fibers that carry this information to the brain. Because taste-transducing cells continuously die and are replaced throughout adulthood, the taste-bud environment is both complex and dynamic, requiring detailed analyses of its cell types, their locations, and any physical relationships between them. Detailed analyses have been limited by tongue-tissue heterogeneity and density that have significantly reduced antibody permeability. These obstacles require sectioning protocols that result in splitting taste buds across sections so that measurements are only approximated, and cell relationships are lost. To overcome these challenges, the methods described herein involve collecting, imaging, and analyzing whole taste buds and individual terminal arbors from three taste regions: fungiform papillae, circumvallate papillae, and the palate. Collecting whole taste buds reduces bias and technical variability and can be used to report absolute numbers for features including taste-bud volume, total taste-bud innervation, transducing-cell counts, and the morphology of individual terminal arbors. To demonstrate the advantages of this method, this paper provides comparisons of taste bud and innervation volumes between fungiform and circumvallate taste buds using a general taste-bud marker and a label for all taste fibers. A workflow for the use of sparse-cell genetic labeling of taste neurons (with labeled subsets of taste-transducing cells) is also provided. This workflow analyzes the structures of individual taste-nerve arbors, cell type numbers, and the physical relationships between cells using image analysis software. Together, these workflows provide a novel approach for tissue preparation and analysis of both whole taste buds and the complete morphology of their innervating arbors.

摘要

味蕾是专门检测口腔中化学刺激物亚类的味觉转导细胞的集合。这些转导细胞与传递这些信息到大脑的神经纤维相互作用。由于味觉转导细胞在成年期不断死亡和被替换,因此味蕾环境既复杂又动态,需要对其细胞类型、位置以及它们之间的任何物理关系进行详细分析。由于舌组织的异质性和密度显著降低了抗体的通透性,因此详细的分析受到限制。这些障碍需要分割方案,导致味觉感受器在切片中分裂,从而使测量仅近似,并且细胞关系丢失。为了克服这些挑战,本文所述的方法涉及从三个味觉区域(菌状乳头、轮廓乳头和 palate)收集、成像和分析整个味觉感受器和单个终末树突。收集整个味觉感受器可以减少偏差和技术变异性,并可用于报告包括味觉感受器体积、总味觉感受器神经支配、转导细胞计数和单个终末树突形态在内的特征的绝对数量。为了展示该方法的优势,本文使用通用的味觉感受器标记物和所有味觉纤维的标记物,比较了菌状乳头和轮廓乳头的味觉感受器和神经支配体积。还提供了稀疏细胞遗传标记味觉神经元(标记味觉转导细胞的子集)的工作流程。该工作流程使用图像分析软件分析单个味觉神经树突的结构、细胞类型数量以及细胞之间的物理关系。这些工作流程共同为整个味觉感受器及其支配的树突的完整形态的组织准备和分析提供了一种新方法。

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