Bile salts are effective taste stimuli in channel catfish

Rolen, Shane H.; Caprio, John

doi:10.1242/jeb.018648

Cited by 22 publications

(14 citation statements)

References 29 publications

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“…Moreover, these two amino acids are concentrated in marine animal tissue (Beers, ; Carr, Netherton III, Gleeson, & Derby, ) on which sea lampreys feed. The responses to the bile acid taurocholic acid seen in the present study may corroborate a role of the SCC system in feeding as taurocholic acid is a potent stimulus of the taste system in several fish species (Hara, ; Michel, ; Rolen & Caprio, ). However, bile acids including taurocholic acid could act as social cues in fish (Li, Sorensen, & Gallaher, ; Sorensen, Hara, & Stacey, ; Zhang & Hara, ).…”

Section: Discussionsupporting

confidence: 80%

Sensory cutaneous papillae in the sea lamprey (Petromyzon marinus L.): I. Neuroanatomy and physiology

Daghfous

Auclair

Blumenthal

et al. 2019

J of Comparative Neurology

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Molecules present in an animal's environment can indicate the presence of predators, food, or sexual partners and consequently, induce migratory, reproductive, foraging, or escape behaviors. Three sensory systems, the olfactory, gustatory, and solitary chemosensory cell (SCC) systems detect chemical stimuli in vertebrates. While a great deal of research has focused on the olfactory and gustatory system over the years, it is only recently that significant attention has been devoted to the SCC system. The SCCs are microvillous cells that were first discovered on the skin of fish, and later in amphibians, reptiles, and mammals. Lampreys also possess SCCs that are particularly numerous on cutaneous papillae. However, little is known regarding their precise distribution, innervation, and function. Here, we show that sea lampreys (Petromyzon marinus L.) have cutaneous papillae located around the oral disk, nostril, gill pores, and on the dorsal fins and that SCCs are particularly numerous on these papillae. Tract‐tracing experiments demonstrated that the oral and nasal papillae are innervated by the trigeminal nerve, the gill pore papillae are innervated by branchial nerves, and the dorsal fin papillae are innervated by spinal nerves. We also characterized the response profile of gill pore papillae to some chemicals and showed that trout‐derived chemicals, amino acids, and a bile acid produced potent responses. Together with a companion study (Suntres et al., Journal of Comparative Neurology, this issue), our results provide new insights on the function and evolution of the SCC system in vertebrates.

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Section: Discussionsupporting

confidence: 80%

Sensory cutaneous papillae in the sea lamprey (Petromyzon marinus L.): I. Neuroanatomy and physiology

Daghfous

Auclair

Blumenthal

et al. 2019

J of Comparative Neurology

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“…These thresholds occur at the high end of the range for teleost fishes, which exhibit olfactory thresholds to bile salts between 10 -12 to 10 -6 moll -1 (Hara, 1994;Huertas et al, 2010;Michel and Lubomudrov, 1995;Zhang and Hara, 2009), and are notably higher than thresholds estimated for agnathans, which reach the sub-picomolar range (Li et al, 1995;Siefkes and Li, 2004;Sorensen et al, 2005). With respect to bile salts being biologically relevant to fishes, it is rather interesting to note that bile salts are also detected by the taste system of fishes, with an estimated threshold for rainbow trout to taurocholic acid in the picomolar range (Yamashita et al, 2006) and an estimated threshold for the channel catfish to bile salts in the 10-100pmol range (Rolen and Caprio, 2008). Unfortunately, little is currently known concerning the physiology of the gustatory system in any elasmobranch.…”

Section: Discussionmentioning

confidence: 93%

Sensitivity and specificity of the olfactory epithelia of two elasmobranch species to bile salts

Meredith

Caprio

Kajiura

2012

Journal of Experimental Biology

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SUMMARYOdor detection in vertebrates occurs when odorants enter the nose and bind to molecular olfactory receptors on the cilia or microvilli of olfactory receptor neurons (ORNs). Several vertebrate groups possess multiple, morphologically distinct types of ORNs. In teleost fishes, these different ORN types detect specific classes of biologically relevant odorants, such as amino acids, nucleotides and bile salts. For example, bile salts are reported to be detected exclusively by ciliated ORNs. The olfactory epithelium of elasmobranch fishes (sharks, rays and skates) is comprised of microvillous and crypt ORNs, but lacks ciliated ORNs; thus, it was questioned whether the olfactory system of this group of fishes is capable of detecting bile salts. The present investigation clearly indicates that the olfactory system of representative shark and stingray species does detect and respond to bile salts. Additionally, these species detect glycine-conjugated, taurine-conjugated and non-conjugated bile salts, as do teleosts. These elasmobranchs are less sensitive to the tested bile salts than reported for both agnathans and teleosts, but this may be due to the particular bile salts selected in this study, as elasmobranch-produced bile salts are commercially unavailable. Crossadaptation experiments indicate further that the responses to bile salts are independent of those to amino acids, a major class of odorant molecules for all tested fishes.

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“…The gustatory system of sea catfish has relatively independent receptor types for the amino acids L-arginine, L-histidine, L-proline, L-alanine, D-alanine, glycine, and L-glutamate (Michel et al 1993;Kohbara and Caprio 1996) and has two major fiber types, one most sensitive to L-alanine and glycine and another most sensitive to D-alanine (Michel and Caprio 1991). Although not demonstrated for sea catfish, other species of catfish have receptor sites for bile salts and for quinine, and these are independent of receptor sites for amino acid (Ogawa et al 1997;Rolen and Caprio 2008).…”

Section: Discussionmentioning

confidence: 95%

“…In pre-adaptation, ASW continuously bathed the maxillary barbel, and stimuli were introduced as indicated in the previous method section. The bile salts, sodium taurolithocholate (TLC), sodium taurocholate (TCA), sodium chenodeoxycholate (CDC), and sodium glycochenodeoxycholate (GDC), were chosen because of their effectiveness as gustatory stimuli in channel catfish (Rolen and Caprio 2008). Bile salts and AAs were tested at 10 -4 M each.…”

Section: Cross-adaptation Experimentsmentioning

confidence: 99%

“…1 (Online Resource 1) for UV-Vis spectral analysis of the fractions nerves can be broadly or narrowly tuned to groups of amino acids (Michel and Caprio 1991;Kohbara and Caprio 1996;Ogawa and Caprio 1999;Yamashita et al 2006). Some species of catfish have receptor sites for bile salts that are independent of those for amino acids, and because of the innervation of these receptor-cell types, both independent and shared neural pathways exist for bile salts and amino acids in the facial nerve (Rolen and Caprio 2008). However, neither the sensitivity of the gustatory pathway nor the behavioral effects of gustatory detection of bile salts by A. felis have been tested.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Taste-mediated behavioral and electrophysiological responses by the predatory fish Ariopsis felis to deterrent pigments from Aplysia californica ink

2011

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Chemical defenses are used by many organisms to avoid predation, and these defenses may function by stimulating predators' chemosensory systems. Our study examined detection mechanisms for components of defensive ink of sea hares, Aplysia californica, by predatory sea catfish, Ariopsis felis. Behavioral analyses show aplysioviolin and phycoerythrobilin are detected intra-orally and by barbels and are deterrent at concentrations as low as 0.1% full strength. We performed electrophysiological recordings from the facial-trigeminal nerve complex innervating the maxillary barbel and tested aplysioviolin, phycoerythrobilin, amino acids, and bile salts in cross-adaptation experiments. Amino acids and bile salts are known stimulatory compounds for teleost taste systems. Our results show aplysioviolin and phycoerythrobilin are equally stimulatory and completely cross-adapt to each other's responses. Adaptation to aplysioviolin or phycoerythrobilin reduced but did not eliminate responses to amino acids or bile salts. Adaptation to amino acids or bile salts incompletely reduced responses to aplysioviolin or phycoerythrobilin. The fact that cross-adaptations with aplysioviolin and phycoerythrobilin were not completely reciprocal indicates there are amino acid and bile salt sensitive fibers insensitive to aplysioviolin and phycoerythrobilin. These results indicate two gustatory pathways for aplysioviolin and phycoerythrobilin: one independent of amino acids and bile salts and another shared with some amino acids.

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Bile salts are effective taste stimuli in channel catfish

Cited by 22 publications

References 29 publications

Sensory cutaneous papillae in the sea lamprey (Petromyzon marinus L.): I. Neuroanatomy and physiology

Sensory cutaneous papillae in the sea lamprey (Petromyzon marinus L.): I. Neuroanatomy and physiology

Sensitivity and specificity of the olfactory epithelia of two elasmobranch species to bile salts

Taste-mediated behavioral and electrophysiological responses by the predatory fish Ariopsis felis to deterrent pigments from Aplysia californica ink

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