Comparative studies of tongue of Gopherus gopherus (turtle), Mus musculus (mice), Erinaceus auritus (hedgehog) and Psammomys obesus.

Abstract

Tongue from four types of species was investigated in the present study. One reptilian species; Gopherus gopherus and three mammalian Sp. Erinaceous auritus, Mus musculus, Psammomys obesus obesus. The tongue of the selected speciemens were removed and fixed in 10% phosphate buffered formalin and processed for histological and scanning electron microscopic investigation. Habitat and diet interfered with the degree of keratinization which increased in Gopherus gopherus and Psammomys obesus obesus more than the other species. Abundant mucous glands were detected underlying the lingual mucosa of Gopherus gopherus more than others. Erinaceous auritus and Mus musculus possessed a variety of gustatory papillae including fungiform, valate and foliate papillae with regular pattern of taste buds which were disappeared in Psammomys obesus obesus. Gustatory papillae is almost missing in Gopherus gopherus. Different pattern of filliform papillae are distinguished and varied between the studied species. Finally, it is concluded that lingual structures varied between species depending on developmental aspects, habitat and diet.

Scanning electron microscopic and histological features of the oral cavity of the Egyptian tortoise (Testudo kleinmanni)

“…Our reports show that the lingual salivary glands of the adult Egyptian tortoise have two types; the papillary or superficial glands (in the superficial epithelial layer of the papillae that open in the interpapillary spaces via small openings) and the deep glands (in the lamina propria and open with wide openings). A similar position of the lingual glands was described in the terrestrial Testudines species (Al-Zahaby et al, 2018;Sabry et al, 2015;Wochesländer et al, 1999). The current work suggests that the presence of numerous mucous-secreting lingual glands may be associated with the discharge of a large quantity of mucus to help in the lubrication process that facilitates ingestion, transport, and swallowing of food particles.…”