Home › Digestive System › Papillae

Papillae

Medically Reviewed by Anatomy Team

  • Last updated on January 8, 2025

Table of Contents

Papillae are small, raised structures present on the dorsal surface of the tongue. They are covered by a mucous membrane and serve various roles, including housing taste buds and providing texture to the tongue. Papillae give the tongue its rough appearance and are involved in both taste perception and mechanical functions. They vary in shape, size, and distribution, with some types containing taste buds while others do not.

Papillae also aid in the grip and manipulation of food during chewing and swallowing. They are richly innervated and have blood vessels, making them sensitive to temperature, texture, and pain stimuli.

Location

Papillae are located on the dorsal surface of the tongue. They are most densely distributed on the anterior two-thirds and posterior one-third of the tongue, with specific types concentrated in different regions. Filiform papillae cover the entire surface, while fungiform, circumvallate, and foliate papillae are clustered in specific zones, particularly near the tip, sides, and back of the tongue.

Anatomy

Papillae are small structures on the upper surface of the tongue that give it its characteristic rough texture.

Types of Papillae

1. Filiform Papillae

  • Shape: Thin, conical, and hair-like structures.
  • Size: Smallest and most numerous type.
  • Location: Distributed across the anterior two-thirds of the tongue.
  • Epithelium: Keratinized, providing a rough texture.
  • Function: Lack taste buds and are primarily responsible for grip, friction, and food manipulation.

2. Fungiform Papillae

  • Shape: Mushroom-shaped with a broad, rounded top.
  • Size: Larger than filiform but less numerous.
  • Location: Scattered mainly at the tip and sides of the tongue.
  • Epithelium: Non-keratinized, making them smooth.
  • Taste Buds: Contain taste buds for detecting flavors.
  • Color: Appear redder due to rich vascularization visible through the thin epithelium.

3. Circumvallate (Vallate) Papillae

  • Shape: Large, dome-shaped structures surrounded by a circular trench.
  • Size: Largest but least numerous (8–12 in number).
  • Location: Arranged in a V-shaped row at the back of the tongue, just anterior to the sulcus terminalis.
  • Epithelium: Non-keratinized with deeply embedded taste buds.
  • Glands: Associated with Von Ebner’s glands, which secrete serous fluid into the trenches to wash away food particles and prepare the taste buds for new stimuli.
  • Taste Buds: Contain a large concentration of taste buds responsible for detecting bitter flavors.

4. Foliate Papillae

  • Shape: Leaf-like folds arranged in parallel ridges.
  • Size: Medium-sized structures.
  • Location: Found on the lateral sides (edges) of the posterior tongue.
  • Epithelium: Non-keratinized with taste buds located in the grooves between folds.
  • Function: Play a role in taste perception and are more developed in infants and children.
  • Glands: Also associated with Von Ebner’s glands for cleansing purposes.

Epithelium and Layers

  • Keratinized Epithelium – Found in filiform papillae, providing mechanical strength and abrasion resistance.
  • Non-Keratinized Epithelium – Present in fungiform, circumvallate, and foliate papillae, ensuring sensitivity to taste stimuli.

Blood Supply

Papillae are supplied by branches of the lingual artery, a division of the external carotid artery.

  • Filiform and Fungiform Papillae – Supplied by the deep lingual artery.
  • Circumvallate and Foliate Papillae – Supplied by the dorsal lingual artery.

Venous drainage occurs through the lingual vein, which empties into the internal jugular vein.

Nerve Supply

  • General Sensation
    • Anterior Two-Thirds – Supplied by the lingual nerve (branch of the mandibular nerve, cranial nerve V3).
    • Posterior One-Third – Supplied by the glossopharyngeal nerve (cranial nerve IX).
  • Taste Sensation
    • Anterior Two-Thirds – Supplied by the chorda tympani (branch of the facial nerve, cranial nerve VII).
    • Posterior One-Third – Supplied by the glossopharyngeal nerve (cranial nerve IX).
    • Base of the Tongue – Supplied by the vagus nerve (cranial nerve X).

Lymphatic Drainage

  • Anterior Two-Thirds – Drains into the submandibular and submental lymph nodes.
  • Posterior One-Third – Drains into the deep cervical lymph nodes.

Microscopic Structure

  • Taste Buds – Found within the epithelium of fungiform, circumvallate, and foliate papillae. They contain gustatory cells that detect flavors.
  • Supporting Cells – Provide structural support and maintain the integrity of the papillae.
  • Basal Cells – Found at the base of taste buds, capable of regenerating gustatory cells every 10–14 days.

Development

Papillae begin to develop during the embryonic stage, around 8–10 weeks of gestation. Taste buds become functional by 13–15 weeks, enabling taste perception even before birth.

Color and Appearance

  • Filiform Papillae – Whitish and rough in texture.
  • Fungiform Papillae – Reddish and smooth.
  • Circumvallate Papillae – Large and pinkish, often surrounded by visible trenches.
  • Foliate Papillae – Pale and ridge-like along the sides of the tongue.

Function

Taste Perception

Papillae play a crucial role in taste sensation by housing taste buds that detect different flavors.

  • Taste Buds within fungiform, circumvallate, and foliate papillae contain gustatory receptors that identify sweet, salty, sour, bitter, and umami flavors.
  • Nerve Endings in these papillae transmit signals to the brain via cranial nerves VII, IX, and X to interpret taste.
  • Taste Recognition helps distinguish between nutritious and potentially harmful substances.

Food Manipulation and Chewing

Papillae, especially filiform papillae, provide texture to the tongue, enabling effective manipulation of food.

  • Grip and Friction – Help hold food in place during chewing and swallowing.
  • Mechanical Function – Aid in grinding and mixing food with saliva to form a bolus for swallowing.
  • Assist in cleaning food particles off the tongue surface.

Sensory Feedback

Papillae contain sensory receptors for temperature, pressure, and pain.

  • Thermoreceptors detect hot and cold temperatures, protecting the mouth from burning or freezing sensations.
  • Mechanoreceptors sense texture and pressure, allowing differentiation between smooth and rough foods.
  • Nociceptors detect pain, protecting the tongue from injury due to sharp or spicy foods.

Lubrication and Cleaning

Certain papillae, especially circumvallate and foliate papillae, are associated with Von Ebner’s glands, which secrete serous fluid.

  • Helps cleanse the taste buds by washing away food particles and refreshing the sensory surface for new taste stimuli.
  • Maintains moisture in the tongue to enhance taste perception and food manipulation.

Protection and Defense

Papillae contribute to oral defense by:

  • Providing a rough texture that helps scrape debris and bacteria from the tongue surface.
  • Housing immune cells within the surrounding lingual tonsils, especially in the posterior region, to combat pathogens.
  • Acting as a physical barrier against microbial invasion into deeper tissues.

Speech and Articulation

The flexible texture and structure of papillae support the tongue’s movements during speech production.

  • Help form precise shapes and positions for pronouncing consonants and vowel sounds.
  • Facilitate articulation by enhancing the grip required for complex movements during speaking.

Developmental Functions

Papillae aid in early feeding and exploration during infancy by providing:

  • Texture recognition for differentiating foods.
  • Sensory stimulation to encourage suckling and chewing reflexes.
  • A foundation for taste preferences and nutritional intake development.

Regeneration of Taste Buds

Papillae, particularly those containing taste buds, support cellular regeneration.

  • Basal cells within taste buds continuously replace damaged or aged receptor cells every 10–14 days.
  • Maintains taste sensitivity and sensory accuracy over time.

Taste Adaptation and Cleansing

  • Papillae associated with Von Ebner’s glands secrete fluids to cleanse taste buds, ensuring clear taste perception.
  • They enable quick adaptation to strong flavors, preparing the tongue to detect new stimuli.

Immune Surveillance

  • Papillae, especially those near the posterior tongue, work with lymphoid tissues to support immune defense.
  • Help detect and respond to pathogens, reducing the risk of oral infections.

Clinical Significance

Papillae on the tongue are important for taste, food manipulation, and sensory perception, but they can also indicate oral and systemic health issues.

  • Glossitis – Inflammation of the tongue can lead to swelling, pain, and loss of papillae, resulting in a smooth appearance. It may occur due to nutritional deficiencies, infections, or allergic reactions.
  • Geographic Tongue – Characterized by patchy areas of papillary loss, creating a map-like pattern. Though usually harmless, it may cause discomfort with spicy or acidic foods.
  • Hairy Tongue – Overgrowth of filiform papillae causes a hairy appearance due to keratin buildup, often linked to poor oral hygiene, smoking, or antibiotics.
  • Fissured Tongue – Deep grooves on the tongue’s surface may trap food particles, leading to infections and requiring improved hygiene practices.
  • Taste Disorders (Dysgeusia) – Caused by nerve damage, medications, or radiation therapy, leading to altered or reduced taste sensation.
  • Oral Cancer – Papillae, especially near the lateral borders, are common sites for tumors. Persistent ulcers or lumps need biopsy and early intervention.
  • Infections and Autoimmune Diseases – Conditions like oral thrush, lichen planus, and scarlet fever can cause papillary swelling, discoloration, and pain.