Histochemical studies on the mucins of the vertebrate tongues. XI. Histochemical analysis of mucosubstances in the lingual glands and taste buds of some birds

The avian taste system

Taste or gustation is the sense evolving from the chemo-sensory system present in the oral cavity of avian species, which evolved to evaluate the nutritional value of foods by detecting relevant compounds including amino acids and peptides, carbohydrates, lipids, calcium, salts, and toxic or anti-nutritional compounds. In birds compared to mammals, due to the relatively low retention time of food in the oral cavity, the lack of taste papillae in the tongue, and an extremely limited secretion of saliva, the relevance of the avian taste system has been historically undermined. However, in recent years, novel data has emerged, facilitated partially by the advent of the genomic era, evidencing that the taste system is as crucial to avian species as is to mammals. Despite many similarities, there are also fundamental differences between avian and mammalian taste systems in terms of anatomy, distribution of taste buds, and the nature and molecular structure of taste receptors. Generally, birds have smaller oral cavities and a lower number of taste buds compared to mammals, and their distribution in the oral cavity appears to follow the swallowing pattern of foods. In addition, differences between bird species in the size, structure and distribution of taste buds seem to be associated with diet type and other ecological adaptations. Birds also seem to have a smaller repertoire of bitter taste receptors (T2Rs) and lack some taste receptors such as the T1R2 involved in sweet taste perception. This has opened new areas of research focusing on taste perception mechanisms independent of GPCR taste receptors and the discovery of evolutionary shifts in the molecular function of taste receptors adapting to ecological niches in birds. For example, recent discoveries have shown that the amino acid taste receptor dimer T1R1-T1R3 have mutated to sense simple sugars in almost half of the living bird species, or SGLT1 has been proposed as a part of a T1R2-independent sweet taste sensing in chicken. The aim of this review is to present the scientific data known to date related to the avian taste system across species and its impact on dietary choices including domestic and wild species.

Function-related morphological characteristics and specialized structures of the avian tongue

As a reflection of different life styles and environment, the tongue of vertebrates, which plays a major role in the intake and swallowing of food, displays significant morphological differences. The gross form and microscopic structure of the avian tongue differ greatly according to lifestyle. The avian tongue plays a fundamental role in many functions such as capturing, filtering, sucking and manipulating food in order to compensate absence of subsidiary organs like teeth in the oropharyngeal cavity. Variations in lingual papillae play an important role in feeding of birds, as they represent a structure similar to teeth in the upper and lower beaks and can be used to hold and direct food in the oropharyngeal cavity. Tongues of birds exhibit common as well as varying anatomical characteristics in terms of surface morphology, structure and topographical distribution of lingual papillae as well as distinct specialized structures, epithelial layers, taste buds and lingual glands. This review evaluates the important morphological peculiarities of the tongue in birds, focusing on the relationship between anatomical features and feeding functions.

Light and scanning electron microscopic study of the structure of the ostrich (Strutio camelus) tongue

The ostrich's tongue is situated in the posterior part of the oropharyngeal cavity and its length is only about a quarter of the beak cavity. The triangular shortened tongue has retained the usual division into the apex, the body and the root. There are no conical papillae between the body and the root of the tongue, and the presence of the flat fold with lateral processes sliding over the tongue root in the posterior part of the lingual body is a unique morphological feature. All lingual mucosa covers non-keratinised stratified epithelium, and the lamina propria of the mucosa is filled with mucous glands whose round or semilunar openings are found on both the dorsal and ventral surface of the tongue. The complex glands found in the lingual body are composed of alveoli and/or tubules. Moreover, simple tubular glands seen in the posterior part of the tongue root are an exception. Numerous observations have shown that the ostrich's tongue is a modified structure, though not a rudimentary one, whose main function is to produce the secretion moisturising the beak cavity surface and the ingested semidry plant food in this savannah species.

Histological and histochemical studies on the lingual, preglottal and laryngeal salivary glands of the Japanese quail (Coturnix coturnix japonica) at the post-hatching period

The postnatal development and histochemistry of mucins of the lingual, preglottal and laryngeal glands in the quails were investigated by means of light microscopy using specific staining for complex carbohydrates. In this study, the tongues were taken from female and male quails from day 1 to day 60 after hatching. The salivary glands in quail's tongue comprised the lingual gland, with lateral and medial (paraentoglossal gland) portions that differ in morphology and histochemical staining, and the preglottal gland, with two lateral portions and one medial portion. The medial portion of the preglottal gland, which extended to the row of the laryngeal papillae on each side of the glottis, was described as the laryngeal gland. The salivary glands were present at hatching and their cells were functionally mature and secreted mucins. In quail of all ages, the histochemical reactions revealed that the cytoplasms of the secretory cells of the preglottal, laryngeal and paraentoglossal gland (medial portion of lingual gland) contained sialomucins and weakly sulphated epithelial mucins. Neutral mucins were absent in the paraentoglossal gland, while a small amount of neutral mucins was present in other glands. The mucins with vicinal diol groups, sialomucins and weakly sulphated epithelial mucins were mixed within the secretory cells of all the glands. All the histochemical reactions were restricted to the supranuclear regions of the secretory cells within the lateral portion of the lingual gland. In conclusion, the contents of mucins in the lingual, preglottal and laryngeal glands varied between different age groups, however, no differences in the glands' histochemistry between male and female quails were observed.

Histological and histochemical studies on the chicken lingual glands

1. Morphological and histochemical observations were done on the chicken anterior and posterior lingual glands. Histology, ultrastructure and glycoconjugate histochemistry were investigated by means of light and electron microscopy using staining specific for complex carbohydrates. 2. In the anterior lingual glands there are lateral and medial zones showing different morphological and tinctorial features. The secretory cells are typical mucous cells. 3. Histochemical reactions revealed the presence of acidic glycoconjugates with terminal sialic acid residues, and glycoconjugates vicinal diol and sulphate groupings in the secretory granules. 4. It is suggested that the main functions of lingual glands are the lubrication of boli and protection from micro-organisms.