The tongue has 4 kinds of papillae, which are filiform, fungiform (FU), foliate (FO) and circumvallate papilla (CV). Tongue papillae except filiform papilla include taste buds. The papillae differ in taste sensitivities, likely due to differential expression of taste receptors. In this study, we evaluated differences in the expression levels of taste receptors in FU, FO and CV. Male DBA2 mice, 42-60 days old, were used in the study. Messenger RNAs were extracted from the murine epithelial tissues including FU, FO and CV. Cloned DNAs were synthesized by reverse transcription. Quantitative PCRs (qPCRs) were performed to determine mRNA expression levels of taste receptors. Results of qPCR revealed that the relative expression levels and patterns were different among FU, FO and CV. All three type 1 taste receptors were expressed FU, FO and CV at varying relative expression levels. All 35 kinds of type 2 taste receptors showed higher expression in FO and CV than in FU. Tas2r108 and Tas2r137 showed the two highest expression levels in all tested papillae. The differential expression levels and patterns of taste receptors among the three papillae could contribute to the different physiological sensitivities by tongue areas. Additional studies such as in situ hybridization or taste receptor cell activity recording is necessary to elucidate the functional relationship between expression levels of taste receptors and taste sensitivity.

Introduction
Materials and Methods
Results
Discussion
Acknowledgements
References

• Ha-Jung Choi(Department of Physiology and Neuroscience, college of Dentistry, Gangneung-Wonju National University)
• Young-Kyung Cho(Department of Physiology and Neuroscience, college of Dentistry, Gangneung-Wonju National University, Research Institute of Oral Sciences, Gangneung-Wonju National University)
• Ki-Myung Chung(Department of Physiology and Neuroscience, college of Dentistry, Gangneung-Wonju National University, Research Institute of Oral Sciences, Gangneung-Wonju National University)
• Kyung-Nyun Kim(Department of Physiology and Neuroscience, college of Dentistry, Gangneung-Wonju National University, Research Institute of Oral Sciences, Gangneung-Wonju National University) Corresponding author