Gustatory responses of the rainbow trout (Salmo gairdneri) palate to amino acids and derivatives

Marui, Takayuki; Evans, R. E.; Zielinski, Barbara S.; Hara, Toshiaki

doi:10.1007/bf00612597

Cited by 82 publications

(95 citation statements)

References 43 publications

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“…Morphologically speaking, the gustatory system has been extensively studied (reviewed in Hara, 1994;Kasumyan and Døving, 2003;Hansen and Reutter, 2004) and will only be briefly mentioned here. Many classical studies have described the morphology and distribution of fish taste buds (e.g., Crisp et al, 1975;Grover-Johnson and Farbman, 1976;Ezeasor, 1982;Marui et al, 1983;_ Zuwata and Jakubowski, 1993;Fishelson et al, 2004), their innervation and central organization of the gustatory system (e.g., Kotrschal and Finger, 1996;Lamb and Finger, 1996;Yoshimoto et al, 1998;Folgueira et al, 2003), and found these to be quite similar to mammals. Fish are characterized by having more taste buds than any other animal, which can have both an external (extraoral) and internal (oral) location.…”

Section: The Gustatory Systemmentioning

confidence: 99%

“…For instance, the presence of external taste buds is characteristic of nocturnal species and those inhabiting benthic environments. Two extreme examples are a catfish species, Ictalurus natalis, possessing more than 175,000 taste buds in the entire body surface, and salmonids, which lack external taste buds and have the highest densities of taste buds (over 30/mm 2 ) in some areas of the palate, mostly in premaxillary and maxillary regions, in ridges around the palatine teeth and, in some species, also in the ridges adjacent to the teeth on the head and shaft of the prevomer, totaling 3000-4000 on the whole palate ( Figure 1d; Marui et al, 1983;Hara, 1994;Hara et al, 1994).…”

Section: The Gustatory Systemmentioning

confidence: 99%

“…Possibly L-Met (not reaching statistical significance) Goh and Tamura (1980b) Striped bass, Morone saxatilis Non-essential neutral AAs, particularly L-Ala and L-Ser, betaine and IMP (maximum response when all combined) nd nd Papatryphon and Soares (2000a) the existence of at least three independent receptor types has also been suggested, including (i) proline (proline, hydroxyproline, and alanine), (ii) betaine (betaine and La-amino-b-guanidino-propionic acid), and (iii) leucine (leucine and phenylalanine) (Marui et al, 1983), and at least three different groups of receptor sites, or taste cells, were suggested in the palate of the puffer, Fugu pardalis, including those for (i) alanine, glycine and sarcosine, (ii) proline and dimethylglycine, and (iii) betaine and dimethylglycine (Kiyohara and Hidaka, 1991). This data is consistent with the molecular characterization of T1Rs that demonstrate that fish detect AAs not only by T1R1/ T1R3 but also by multiple T1R2/T1R3s, which are expressed in segregated taste bud cells, and that medaka's T1R1/T1R3 responds well (almost specifically) to L-Arg, T1R2a/T1R3 and T1R2b/T1R3 to L-Ala, as well as other AAs (including L-Arg), and T1R2c/T1R3 mostly to LPro as well as L-Ala (Oike et al, 2007).…”

Section: Taste Preferencesmentioning

confidence: 99%

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The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing

Morais¹

2016

Reviews in Fisheries Science & Aquaculture

107

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Recent advances in understanding the molecular basis of taste physiology in fish could open new opportunities to optimize feeding performance in aquaculture. This is particularly relevant at a time when alternative ingredients are being increasingly used, often reducing the digestibility and acceptability of fish diets, even if they are nutritionally balanced. The molecular characterization of fish taste receptors T1Rs and T2Rs revealed common taste discrimination mechanisms among vertebrates. In addition, data so far appear to indicate that taste signaling elements are conserved from fish to mammals. Nevertheless, fundamental differences between ligand specificities of taste receptors, and the presence of multiple T1R2s in fish species, underlines evolutionary adaptations of the T1R2 receptor to sense metabolically important nutrients, with a shift from sugars in mammals to amino acids in teleosts. This fits well with electrophysiological and behavioral studies on ligand specificities and taste preferences in several fish species. On the other hand, synergistic responses between different attractants could result from additive effects of independent receptor sites and response mechanisms, and this knowledge can be of practical interest to specifically design stimulant mixtures to modulate feed intake in aquaculture. Mammalian taste receptors and signaling elements have also been identified in the gastrointestinal tract, where they trigger multiple endocrine and neuronal pathways regulating digestion, nutrient absorption, feeding, and metabolism. Evidence for the existence of these receptors and signaling pathways in fish guts have recently been uncovered, suggesting that sensory properties of the diet might also have functional effects beyond oral taste sensations and palatability.

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Section: The Gustatory Systemmentioning

confidence: 99%

Section: The Gustatory Systemmentioning

confidence: 99%

Section: Taste Preferencesmentioning

confidence: 99%

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The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing

Morais¹

2016

Reviews in Fisheries Science & Aquaculture

107

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“…Such a feature has, to our knowledge, not been demonstrated before. We used brown trout because of the abundance of taste buds in the oral cavity (Hara et al, 1994;Marui et al, 1983) and because of knowledge of substances accepted (stimulants) or rejected (deterrents) when presented to brown trout in food pellets (Kasumyan and Sidorov, 2005). The oral cavity was exposed to taste substances in combination with dyes or to dyes alone.…”

Section: Introductionmentioning

confidence: 99%

Ligand-specific induction of endocytosis in taste receptor cells

Døving

Sandvig

Kasumyan

2009

Journal of Experimental Biology

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SUMMARYBehavioural experiments demonstrated that Texas Red dextran is a deterrent taste substance for brown trout. In fish first exposed to the stimulant L-cysteine plus a dye and subsequently to a deterrent, either Texas Red, or glycine, the majority of stained cells were found in separate taste receptor cells, indicating that the majority of taste receptors for stimulants and deterrents are expressed in separate taste buds. These results also strengthen the assumption that the stained cells take part in the initiation of taste processes that are related to perception. The functional implication of the induced endocytosis is discussed.

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“…Over the past 30 years, the detection and processing of amino acid stimuli by the chemosensory systems of teleosts have been well studied (Sorensen and Caprio, 1998;Caprio and Derby, 2008); however, knowledge of the response specificity of the olfactory and gustatory systems of the same species to these stimuli is sparse, especially considering the large number of teleost species that currently exist (Hara, 1975;Caprio, 1978;Goh and Tamura, 1980;Marui et al, 1983;Hara et al, 1999;Yamashita et al, 2006). For these studies, amino acids were shown to be potent stimuli for both chemosensory systems of specific species, but some major differences were indicated with respect to the relative stimulatory effectiveness of the stimuli.…”

Section: Introductionmentioning

confidence: 99%

Bile salts are effective taste stimuli in channel catfish

Rolen

Caprio

2008

Journal of Experimental Biology

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SUMMARYBile salts are known olfactory stimuli for teleosts, but only a single report has indicated that the taste system of a fish was sensitive to this class of stimuli. Here, gustatory responses of the channel catfish, Ictalurus punctatus, to four bile salts that included taurine-, glycine-and non-conjugated compounds along with three stimulatory amino acids as a comparison were investigated using extracellular electrophysiological techniques. Integrated multiunit responses were obtained from the branch of the facial nerve innervating taste buds on the maxillary barbel. Bile salts were shown to be highly effective facial taste stimuli, with estimated electrophysiological thresholds for three of the four tested bile salts of approximately 10 -11 mol l -1 to 10 -10 mol l -1 , slightly lower by 1-2 log units than those to amino acids in the same species. Although the sensitivity of the facial taste system of the channel catfish to bile salts is high, the relative magnitude of the response to suprathreshold concentrations of bile salts was significantly less than that to amino acids. Multiunit cross-adaptation experiments indicate that bile salts and amino acids bind to relatively independent receptor sites; however, nerve-twig data and single-fiber recordings suggest that both independent and shared neural pathways exist for the transmission of bile salt and amino acid information to the primary gustatory nucleus of the medulla.

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Gustatory responses of the rainbow trout (Salmo gairdneri) palate to amino acids and derivatives

Cited by 82 publications

References 43 publications

The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing

The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing

Ligand-specific induction of endocytosis in taste receptor cells

Bile salts are effective taste stimuli in channel catfish

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