Ligand-specific induction of endocytosis in taste receptor cells

Døving, Kjell B.; Sandvig, Kirsten; Kasumyan, A. O.

doi:10.1242/jeb.025700

Cited by 8 publications

(11 citation statements)

References 39 publications

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“…We found ligand-specific endocytosis in taste receptor cells of brown trout, Salmo trutta, and hypothesized that ligand-specific receptor-mediated endocytosis may be a common phenomenon in all types of vertebrate chemosensory neurons (Døving et al, 2009). In the present study we examined this question using mainly crucian carp, which exhibits a distinct organization of the olfactory system (Hamdani and Døving, 2007).…”

Section: Introductionmentioning

confidence: 91%

Visualizing a set of olfactory sensory neurons responding to a bile salt

Døving

Hansson

Bäckström

et al. 2011

Journal of Experimental Biology

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SUMMARYIn the present study, we exposed the olfactory epithelia of crucian carp, Carassius carassius, and brown trout, Salmo trutta, to dextran coupled with Alexa dyes together with odorants. Dye uptake was severely reduced after pre-exposure to nocodazole, an inhibitor of microtubule polymerization that impairs endocytosis, supporting the hypothesis that odour-activated olfactory receptor molecules undergo endocytosis. Application of the bile acid taurolithocholate, a potent and specific odorant for fish, resulted in the labelling of a sparse (less than 3%) cell population with the typical morphology of ciliated sensory neurons (CSNs) -long dendrites and cell somata deep in the sensory epithelium. The dye was distributed throughout the sensory neuron, also revealing axons and target glomeruli. Stained axons redistribute at the entrance of the olfactory bulb and terminate in two small target areas, a dorsal and a medial one. These results are consistent with the notion that taurolithocholate is detected specifically by a few ciliated sensory neurons. Application of the olfactory epithelium of brown trout to bile acid stained cells with the appearance of CSNs. Application of an alarm agonist, hypxanthine-3-N-oxide, to crucian carp olfactory organ caused staining of another set of sensory neurons. Furthermore, our results show that odour-induced uptake of a dye can serve to identify the subtype of olfactory sensory neurons responding to a particular odorant, and to pinpoint the target regions of these neurons in the olfactory bulb as a first step to elucidating the neuronal network responding to a particular odour.

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Section: Introductionmentioning

confidence: 91%

Visualizing a set of olfactory sensory neurons responding to a bile salt

Døving

Hansson

Bäckström

et al. 2011

Journal of Experimental Biology

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“…Individual taste receptor cells are dedicated to the transduction of only one taste quality, but TBs contain a combination of differently tuned taste cells (Aihara et al, ; Døving et al, ). It has also been demonstrated that responsiveness to taste ligands is the same in different areas of the fish oral cavity (Devitsina et al, ) suggesting that, contrary to popular belief, there is no tongue map in fishes, as was previously disproved in mammals as well (Chandrashekar et al, ).…”

Section: The Anatomy and Physiology Of The Taste System In Fishesmentioning

confidence: 99%

The taste system in fishes and the effects of environmental variables

Kasumyan

2019

Journal of Fish Biology

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The adaptability of the taste system in fish has led to a large variety in taste bud morphology, abundance and distribution, as well as in taste physiology characteristics in closely related species with different modes of life and feeding ecology. However, the modifications evoked in the sense of taste, or gustation, particularly during ontogeny when fishes are subject to different environmental variables, remain poorly studied. This review paper focusses on current knowledge to show how plastic and resistant the taste system in fishes is to various external factors, linked to other sensory inputs and shifts in physiological state of individuals. Ambient water temperature is fundamental to many aspects of fish biology and taste preferences are stable to many substances, however, the taste‐cell turnover rate strongly depends on water temperature. Taste preferences are stable within water salinity, which gives rise to the possibility that the taste system in anadromous and catadromous fishes will only change minimally after their migration to a new environment. Food‐taste selectivity is linked to fish diet and to individual feeding experience as well as the motivation to feed evoked by attractive (water extracts of food) and repellent (alarm pheromone) odours. In contrast, starvation leads to loss of aversion to many deterrent substances, which explains the consumption by starving fishes of new objects, previously refused or just occasionally consumed. Food hardness can significantly modify the final feeding decision to swallow or to reject a grasped and highly palatable food item. Heavy metals, detergents, aromatic hydrocarbons and other water contaminants have the strongest and quickest negative effects on structure and function of taste system in fish and depress taste perception and ability of fishes to respond adequately to taste stimuli after short exposures. Owing to phenotypic plasticity, the taste system can proliferate and partially restore the ability of fishes to respond to food odour after a complete loss of olfaction. In general, the taste system, especially its functionality, is regarded as stable over the life of a fish despite any alteration in their environment and such resistance is vital for maintaining physiological homeostasis.

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“…Advanced immunohistochemical details could primarily establish their function in relation to food selection and rejection. For further details to ascertain such relationship, ligand-specific induction using fluorescent dye may be applied followed by histomicrography of samples (Døving et al 2009). …”

Section: Figure 4 (A) Costello's (1990) Graphical Plot For Predator Fmentioning

confidence: 99%

On the methodology of feeding ecology in fish

Saikia¹

2016

European Journal of Ecology

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Irrespective of their way of feeding, say it be 'passive' or 'active', fishes are ultimate predator of phytoplankton (after Begon et al. 2006), zooplankton or small fishes. In all groups of fishes, the mode of predation (e.g. 'hang and wait' or 'move and hunt') has great contribution to successful feeding, mostly in preference and selection of specific food items from a diverse group of resources. Such 'preferential feeding' has rare possibility to be a linear ecological function, rather, it is a kind of non-linear behaviour, across many gradients scaled on time (e.g. ontogenic shifting of fish), space (e.g. across depth or temperature), morphology (e.g. prey morphology or predator size) or other biological attributes.Feeding ecology, in animal science, defines a relationship where the animal adopts a strategy for optimum foraging of or predation on its preferred food. As a result of their complex life history, food preferences or trophic selection by fishes play crucial role in their development, growth and survival, which often shifts from one type of food or trophic level to other during ontogeny. Three most generalised ontogenic stages of fishes are larval, juvenile and adult. For migratory fishes, parr and smolt are additional morpho-physiological ontogenic stages. These ontogenic forms compete in water for feeding within the population itself and also with co-habiting species. Under such situation, similar to other vertebrates, fishes tend to fit through niche apportionment with minimum diet overlap to avoid unruly competitive outcomes. Therefore, how fishes 'optimally manage' to eat their preferred prey during ontogenic shifting as well as under high competitive pressure and remain cohesive to an ecologically sustainable model is the key criterion of their feeding ecology, and coincidently, sparks micro-evolution.Feeding ecology in fishes questions how fish selectively ingest some food organisms over others in the aquatic On the methodology of feeding ecology in fish EJE 2016 Feeding ecology explains predator's preference to some preys over others in their habitat and their competitions thereof. The subject, as a functional and applied biology, is highly neglected, and in case of fish, a uniform and consistent methodology is absent. The currently practiced methods are largely centred on mathematical indices and highly erroneous because of non-uniform outcomes. Therefore, it requires a relook into the subject to elucidate functional contributions and to make it more comparable and comprehensive science. In this article, approachable methodological strategies have been forwarded in three hierarchical steps, namely, food occurrence, feeding biology and interpretative ecology. All these steps involve wide ranges of techniques, within the scope of ecology but not limited to, and traverse from narrative to functional evolutionary ecology. The first step is an assumption-observation practice to assess food of fish, followed by feeding biology that links morphological, histological, cytological, bacteriological o...

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Ligand-specific induction of endocytosis in taste receptor cells

Cited by 8 publications

References 39 publications

Visualizing a set of olfactory sensory neurons responding to a bile salt

Visualizing a set of olfactory sensory neurons responding to a bile salt

The taste system in fishes and the effects of environmental variables

On the methodology of feeding ecology in fish

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