Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue

Background and Objective: There are 3 sensitive cells with a few basal cells in the rat tongue (Dark cell I, light cells II and III). The aim of this study was to determine the effect of different concentrations of phosphate on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue...

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Autores principales:	A Radfar, A Hamzeh, K Hajian, M Pour Amir
Formato:	article
Lenguaje:	EN FA
Publicado:	Babol University of Medical Sciences 2004
Materias:	taste buds tongue rat acid phosphotase papilla Medicine R Medicine (General) R5-920
Acceso en línea:	https://doaj.org/article/f489e34d0f26449f8fb9510474ee6dd0
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id	oai:doaj.org-article:f489e34d0f26449f8fb9510474ee6dd0
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spelling	oai:doaj.org-article:f489e34d0f26449f8fb9510474ee6dd02021-11-10T09:16:19ZEffect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue1561-41072251-7170https://doaj.org/article/f489e34d0f26449f8fb9510474ee6dd02004-10-01T00:00:00Zhttp://jbums.org/article-1-2662-en.htmlhttps://doaj.org/toc/1561-4107https://doaj.org/toc/2251-7170Background and Objective: There are 3 sensitive cells with a few basal cells in the rat tongue (Dark cell I, light cells II and III). The aim of this study was to determine the effect of different concentrations of phosphate on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue. Methods: To determine the influence of Phosphorous on Acid Phosphatase in taste buds, the dose of 0.5, 1.5, 3 and 6% and control group of NaH2PO4, 2H2O in the drinking water were used for 30 days then all rats were killed, and their tongues were isolated for histological examination. Black granules in the papillary cells (Cytoplasm) of rat taste buds due to plumbsulfhydril from the Phosphorous and Acid Phosphatase with staining region were counted. Gomori’s staining method and counting black granules were statistically analyzed with non-parametrical of Kruskal-Wallis and ANOVA. Findings: Based on salts were used in the water There was a linear relationship between the concentration of salt and the rate of Acid Phosphatase. It was seen a significant difference in mean of black granules in taste bud cells in 5 different groups of food Phosphorous (P<0.0001). Conclusion: There is a direct relationship between the concentrations of salt in the drinking water with the granules in the taste bud cells.A RadfarA HamzehK HajianM Pour AmirBabol University of Medical Sciencesarticletaste budstongueratacid phosphotasepapillaMedicineRMedicine (General)R5-920ENFAMajallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, Vol 6, Iss 4, Pp 7-11 (2004)
institution	DOAJ
collection	DOAJ
language	EN FA
topic	taste buds tongue rat acid phosphotase papilla Medicine R Medicine (General) R5-920
spellingShingle	taste buds tongue rat acid phosphotase papilla Medicine R Medicine (General) R5-920 A Radfar A Hamzeh K Hajian M Pour Amir Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue
description	Background and Objective: There are 3 sensitive cells with a few basal cells in the rat tongue (Dark cell I, light cells II and III). The aim of this study was to determine the effect of different concentrations of phosphate on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue. Methods: To determine the influence of Phosphorous on Acid Phosphatase in taste buds, the dose of 0.5, 1.5, 3 and 6% and control group of NaH2PO4, 2H2O in the drinking water were used for 30 days then all rats were killed, and their tongues were isolated for histological examination. Black granules in the papillary cells (Cytoplasm) of rat taste buds due to plumbsulfhydril from the Phosphorous and Acid Phosphatase with staining region were counted. Gomori’s staining method and counting black granules were statistically analyzed with non-parametrical of Kruskal-Wallis and ANOVA. Findings: Based on salts were used in the water There was a linear relationship between the concentration of salt and the rate of Acid Phosphatase. It was seen a significant difference in mean of black granules in taste bud cells in 5 different groups of food Phosphorous (P<0.0001). Conclusion: There is a direct relationship between the concentrations of salt in the drinking water with the granules in the taste bud cells.
format	article
author	A Radfar A Hamzeh K Hajian M Pour Amir
author_facet	A Radfar A Hamzeh K Hajian M Pour Amir
author_sort	A Radfar
title	Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue
title_short	Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue
title_full	Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue
title_fullStr	Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue
title_full_unstemmed	Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue
title_sort	effect of phosphorous on the rate of acid phosphatase in taste bud cells in papilla of rat tongue
publisher	Babol University of Medical Sciences
publishDate	2004
url	https://doaj.org/article/f489e34d0f26449f8fb9510474ee6dd0
work_keys_str_mv	AT aradfar effectofphosphorousontherateofacidphosphataseintastebudcellsinpapillaofrattongue AT ahamzeh effectofphosphorousontherateofacidphosphataseintastebudcellsinpapillaofrattongue AT khajian effectofphosphorousontherateofacidphosphataseintastebudcellsinpapillaofrattongue AT mpouramir effectofphosphorousontherateofacidphosphataseintastebudcellsinpapillaofrattongue
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Effect of Phosphorous on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue

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