糖尿病大鼠菌状乳头及味孔的超微结构研究  

Ultrastructural studies on fungiform papillaes and taste pores of diabetic rats

作　　者：刘彩云[1] 孙剑[2] 董红[1] 龙明生[1] 庞光明[1] 孟杨[3] 

机构地区：[1]湖北医药学院附属东风口腔医院口腔内科,湖北十堰442000 [2]华中科技大学同济医学院公共卫生学院营养与食品卫生重点实验室,湖北武汉440030 [3]武汉大学医学院口腔解剖生理学教研室,湖北武汉430071

出　　处：《临床口腔医学杂志》2015年第12期714-717,共4页Journal of Clinical Stomatology

基　　金：湖北省卫生厅科研基金资助项目(JX1B068);十堰市科技局引导型资助项目(14Y51)

摘　　要：目的:观察1型糖尿病大鼠菌状乳头及其味孔的超微结构变化,从形态学方面探讨糖尿病与味觉损害的关系。方法:20只健康雄性SD大鼠随机分为对照组和实验组。采用60 mg/kg链脲佐菌素(STZ)一次性腹腔注射建立1型糖尿病大鼠模型。普通饲料喂养12周后取舌组织,应用扫描电镜观察并比较两组大鼠舌菌状乳头及其味孔的超微结构变化。结果:与对照组比较,糖尿病组有孔菌状乳头数量显著减少,无孔菌状乳头数量显著增多,味孔孔径和味孔面积均显著性减少(P<0.001)。结论:糖尿病可致味觉感受器发生一系列萎缩的形态学改变特征,味孔数量、面积与味觉敏感性密切相关。Objective：To observe the ultrastructural alterations of fungiform papillaes and taste pore of type 1 diabetic rats, and to explore the relationship between diabetes and taste damage from the morphology. Method： 20 healthy male SD rats were randomly divided into control group （A） and diabetic group （B）.Type 1 diabetic rats were induced by a single in- traperitoneal injection streptozotocin （60 mg / kg）. And then rats were fed on regular chow diet for 12 weeks.The tongue tis- sues were removed at 12 weeks. And scanning electron microscope was used to observe uhrastructural alterations of fungi- form papillae and taste buds. Result： The number of taste pores was significantly decreased while the number of poreless papillae of experimental fungiform papillae was significantly increased compared with control group.Both the taste pore diam- eter and the area of the taste pores decreased significantly （P 〈0.001）. Conclusion： Diabetes lead to a series of atrophy changes in receptor.The size and number of fungiform papillae taste pore were closely associated with taste sensitivity.

关 键 词：糖尿病大鼠 菌状乳头 味孔 超微结构 

分 类 号：R322.4[医药卫生—人体解剖和组织胚胎学]