The textured structure of our tongue may be as unique as a fingerprint

An analysis conducted on 3D images of human tongues suggests that we may all have a unique "tongue print," just like our fingerprints. The research could also help us understand why people's food preferences differ so much and assist in designing healthier yet delicious alternatives to fatty or sugary foods.

THE MOVEMENT AND TRANSPORT OF SENSORY FUNCTIONS, FOOD, AND LIQUIDS IN THE MOUTH ARE IMPORTANT

According to details featured in Popular Science Turkey, our tongues, which are on average 10 cm long with only the front two-thirds visible, are complex and advanced organs covered in hundreds of small buds known as papillae. While some of these protrusions house our taste buds, others enable our tongues to perceive sensations such as texture, friction, slipperiness, and touch.

Rayna Andreeva, a PhD student at the University of Edinburgh who led the research, says, "These sensory functions are crucial for the movement and transport of food and liquids in the mouth."

These structures may also influence the psychological reactions we have to food; for instance, the sensation of friction and slipperiness seems to affect not only our preference for certain foods like chocolate but also how much we enjoy the meal we are eating.

However, while the taste function of papillae has been well-researched, there is much more that remains unknown about the differences in the shape, size, and pattern of papillae among humans.

To investigate the subject, Andreeva and her colleagues trained artificial intelligence computer models with the help of thousands of microscopic papillae scans taken from silicone tongue molds of 15 people, mapping the sizes, characteristics, and locations of these structures on the tongue surface.

In the study published in the journal Scientific Reports, it was discovered that a person's gender and age information could be extracted from a single papilla with 67-75 percent accuracy, and even a specific individual could be identified from among the 15 participants in the study with approximately 48 percent accuracy (considering that a random guess would only have a 6.66 percent chance of success).

While further research is needed to confirm the findings in a larger number of people, the researchers state that the new study presents the first evidence showing that tongue papillae can serve as unique identifiers.

"We were surprised to see how unique these micron-sized features are in every person," says senior author Prof. Rik Sarkar, who works at the University of Edinburgh.

Examining how papillae are distributed among individuals and populations could provide new insights into why certain people or groups like some foods more than others and how tongue characteristics relate to various medical conditions.

The research could also assist in personalized food design. Sarkar says: "Imagine being able to design foods tailored to the conditions of specific people and vulnerable populations, so that these individuals can enjoy their meals while being properly nourished."

For example, a better understanding of the physical processes that occur when different people eat chocolate could lead to alternatives that offer a similar feel and sensation with a lower fat content.