NaOH cell maceration/scanning electron microscopic studies on the connective tissue core in the incisive portion of the mouse hard palate.
NaOH cell-maceration method was applied to the oral surface of the mouse hard palate to demonstrate the three-dimensional architecture of the connective tissue core (CTC) in the incisive portion. The CTC of the incisive papilla was inverted T-shaped, and was partially fused to that of the first antemolar ruga. Between the CTC of the incisive papilla and that of the first antemolar ruga, the incisive foramen opened in the shaped of crescent hiatus. Further, the round depressions, corresponding to the site of the taste buds, were situated exclusively in the anteromedial margin of the incisive foramen and in the oral aspect of the CTC of the incisive papilla close to the foramen. Such topographical relationship between the taste buds and the incisive foramen seems to be correlated to the discriminatory function of the taste buds. In the lateral sides of the incisive papilla, the connective tissue layer formed the conspicuous serrated ridges. It is suggested that the serrated ridges are interdigitated with the furrows in the basal surface of the epithelium, and act to prevent the epithelium from slipping during mastication.
Nakano
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Second Department of Anatomy, Aichi Medical University, Japan.
D000818:Animals; D001485:Basement Membrane / Q000033:anatomy & histology; D003238:Connective Tissue / Q000033:anatomy & histology*; D004846:Epithelial Attachment / Q000502:physiology; D005260:Female; D008297:Male; D051379:Mice; D008855:Microscopy, Electron, Scanning; D010159:Palate / Q000033:anatomy & histology* / Q000294:innervation; D013045:Species Specificity; D013649:Taste / Q000502:physiology*; D013650:Taste Buds / Q000033:anatomy & histology*