Specialized Mucosa k5938

Specialized Mucosa

Definition: Mucosa: a mucous membrane comprised of epithelium, basement membrane, and lamina propria. -GPT 8 Mucous membrane is defined as a moist lining of Gastrointestinal tract, nasal ages and other body cavities that communicate with the exterior. In oral cavity this lining is known as the Oral Mucous Membrane or Oral Mucosa. - Ten cate

Structure of mucosa:

1. Epithelium( stratified squamous epithelium) 

Keratinized (masticatory mucosa)

 Ortho-keratinized  Para-keratinized 

Non-keratinized (lining mucosa)

2. Lamina propria The connective tissue ing the oral epithelium is termed lamina propria.  Two layers ; 1. PAPILLARY LAYER. 

Close to epithelial ridges.



Arranged loosely.

2.

RETICULAR LAYER 

parallel to epithelium

Specialized Mucosa



fibers are very thick.



form network



It consists of cells , blood vessels , neural elements & fibers embedded in amorphous ground substance

3. Submucosa (provides flexibility) 

Loose fat & glandular tissue with blood vessels & nerves.



Consists of connective tissue of various thickness .



It attaches the mucous membrane to the underlying structures.

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It may be a loose or a firm attachment - to glands, blood vessels , nerves, and adipose tissues

Structure of the Mucosa in different regions of Oral Cavity Soft palate

Floor of Mouth

Thin( 150um)

Thick,

Num. minor salivary

Non- keratinized

Elastic fiber + nt,

Taste buds +nt

Highly Vascular

Very thin-100um

Some Elastic fiber,

Loose C.T,

Non- keratinized

Highly vascular

Fat & Minor salivary

glands

glands Alveolar Mucosa

Thin,

Many Elastic fiber,

Loose C.T

Non- keratinized

Capillary loops +nt

Minor salivary glands

Specialized Mucosa

Gingiva

Thick – 250um,

Dense C.T,

Ortho / Para-

Not highly vascular

keratinized Hard palate

Thick, Ortho -keratinized

Firmly attached – cementum & periosteum of alv. process

Thick, dense C.T ( under

Dense C.T, firmly

rugae),

attached,

Moderate vascular supply

Fat & minor salivary glands +nt

Functions :

1. Protection : 

Barrier from mechanical trauma and microbiological attack.

2. Sensation : 

Temperature (hot and cold), touch, pain , taste buds, thirst. reflexes such as swallowing, salivating , gagging and etching

3. Secretion : 

Salivary secretion

Specialized Mucosa

Classification of oral mucosa on the base of function:

1. Masticatory mucosa •

Gingiva and hard palate

2. Lining mucosa •

Lip, cheek, vestibular fornix, alveolar mucosa, floor of mouth and soft palate

3. Specialized mucosa •

Dorsum of the tongue and taste buds

Specialized mucosa: The Specialized mucosa (Sensory mucosa) is so called because it bears the taste buds, which have a sensory function. Dorsal surface of tongue •

Anterior part(papillary) 1. Filiform papillae 2. Fungiform papillae 3. Circumvallate papillae

•

Posterior part(lymphatic) 1. Foliate papillae 2. Lingual follicle

Specialized Mucosa

Anterior part of tongue: Filiform papillae: •

Numerous fine-pointed, cone shaped papillae giving a velvety appearance to the tongue.

•

Epithelium is keratinized.

•

NO TASTE BUDS

Fungiform papillae: •

These are interspersed between the Filiform papillae.

•

Mushroom shaped papillae which are round, reddish prominences and contain few taste buds & rich capillary network.

•

Non-keratinized.

Circumvallate papillae: •

In front of the V – shaped sulcus terminalis,8 – 10 vallate(walled) papillae are found

•

Lined by keratinized epithelium on superficial surface & non-keratinized epithelium on the lateral surface.

•

Taste buds are seen on lateral surface

•

Von Ebner’s glands are present in the connective tissue.

Specialized Mucosa

Posterior part of tongue:

Foliate papillae: •

Present on the lateral margins of posterior tongue

•

Consist of 4 – 11 parallel ridges that alternate with deep grooves in the mucosa and few taste buds.

Nerve supply: •

Anterior 2/3 is supplied by lingual nerve for general sensation and chorda tympani for taste.

•

Posterior 1/3 is supplied by glossopharyngeal nerve for both general sensation and taste.

Blood supply: •

Arterial supply is derived from lingual artery and drains into deep lingual vein.

Specialized Mucosa

Taste and Taste buds: •

These are small ovoid or barrel shaped intraepithelial organs

•

Outer surface is covered by few flat epithelial cells which surround the Taste pore.

•

It leads to a narrow space lined by ing cells

Distribution of taste: there are four basic taste : sour , salty , sweet , bitter & fifth is umami.

Effect of denture on taste and age : •

As age increases the threshold of taste perception increases.

•

There may be reduction in taste perception in denture wearers because of extension of dentures on hard palate, which covers taste buds of hard palate.

Gustatory salivation it is type of salivary reflex stimulated by different taste. Sour taste, •

from a solution of citric acid or from lemon drops, is among the most powerful and frequently used stimulants for collection of salivary samples.

•

Parotid saliva collected with sour stimulation had the highest Na+ concentration

Salty taste, •

Stimulation of parotid saliva by salt in turn induced secretion of saliva with the highest protein content and Ca2+ concentration.

Specialized Mucosa

Other taste sweet , bitter , umami also induce salivation of different quantity and quality.

SOME TONGUE RELATED CONDITIONS: FISSURED TONGUE 

Fissured tongue is a condition frequently seen that is characterized by grooves that vary in depth and are noted along the dorsal and lateral aspects of the tongue.



The depth of the fissures varies but has been noted to be up to 6 mm in diameter. The fissures or grooves may be interconnected, separating the tongue dorsum into several lobules. Definitive etiology is unknown.

GEOGRAPHIC TONGUE 

Benign migratory glossitis or Erythema migrans or Psoriasiform mucositis is a benign condition that occurs in about 3% of the general population.