Taste Functions in Fish

Konishi, Jihei; Zotterman, Yngve

doi:10.1016/b978-1-4831-9834-7.50022-6

Cited by 25 publications

(12 citation statements)

References 11 publications

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“…Such high densities of taste buds, together with the high sensitivity of taste cells in fishes (e.g. Konishi & Zotterman, 1963, Finger, 1983Tucker, 1983), might suggest an important role for the chemosense in the trigger mechanism hypothesized above. However, the time taken to carry the prey through the mouth aperture is very short (less than 5 ms for the feeding event of Fig.…”

Section: Chemical Sensementioning

confidence: 98%

“…Moreover, in fishes, the generation of the action potential in the afferent taste nerve and the conduction to the central nervous system may last longer than the suction process itself (e.g. Konishi & Zotterman, 1963;Gordon, 1968;Demski, 1981). Therefore, it is concluded that the gustatory sensation of the entering prey possibly can trigger the feedback signals which inhibit the expansive phase, but that this seems unlikely.…”

Section: Chemical Sensementioning

confidence: 99%

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Variability of the fast suction feeding process in Astatotilapia elegans (Teleostei: Cichlidae): a hypothesis of peripheral feedback control

Aerts

1990

Journal of Zoology

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With 1 plate and 5 figures in the text) Movement analysis of the 'volume suction' feeding type in Astutotitapiu elegans suggests the existence of an inhibiting peripheral feedback control on the fast movements of the head parts, apparently triggered by the food items entering through the mouth aperture. As soon as the prey passes the mouth, rostra1 expansion of the buccopharyngeal cavity stops. On the basis of a mathematical model and physiological evidence, respectively, visual and chemical perception must probably be excluded as the initial stimulus of the feedback control. The simulation of the hydrodynamiccharacteristics of the suction flow at the level of the gape reveals sudden changes in the pressure and acceleration waves coupled to the moment of prey uptake. These fluctuations are premised to generate the triggering signal. The possibility of modulation entails re-evaluation of the neuro-motoric preprogamming concept.

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Section: Chemical Sensementioning

confidence: 98%

Section: Chemical Sensementioning

confidence: 99%

Variability of the fast suction feeding process in Astatotilapia elegans (Teleostei: Cichlidae): a hypothesis of peripheral feedback control

Aerts

1990

Journal of Zoology

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“…Once food is located, sampled and ingested into the oral cavity, taste buds innervated by IX and X nerves provide the final taste assessment prior to the ingested material being swallowed or expelled. It is rather surprising that only a few reports exist concerning taste responses of IXth or Xth nerves of teleosts to stimuli related to feeding (Konishi & Zotterman, 1963;Sutterlin & Sutterlin, 1970;Kanwal & Caprio, 1983;Ogawa & Caprio, 1994. Possibly, the difficulty in obtaining surgical access to the glossopharyngeal or vagal taste nerves compared with that for accessing the facial nerve is a major reason for this discrepancy.…”

Section: Introductionmentioning

confidence: 99%

Taste responses of the facial and glossopharyngeal nerves to amino acids in the rainbow trout

Kohbara

Caprio

2001

Journal of Fish Biology

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No significant differences were noted between responses of rainbow trout Oncorhynchus mykiss facial and glossopharyngeal nerves to 15 amino acids. Nine of these amino acids tested at 10 2  were stimulatory, whereas only two tested at 10 3  were effective gustatory stimuli. For both nerve systems, c10 3  -proline was the most stimulatory amino acid, with an estimated threshold of 10 7 ; however, --amino--guanidino-propionic acid (estimated threshold of 3 10 3 ), was the most potent compound at 10 2 . These results indicate that the same amino acids activate taste buds innervated by facial and glossopharyngeal nerves, respectively, and suggest that the same amino acids can be important in chemosensory feeding behaviour in the rainbow trout. 2001 The Fisheries Society of the British Isles

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“…These include the monkey (Gordon, Kitchell, Str6m & Zotterman, 1959), the pig (Zotterman, 1956), the dog (Liljestrand & Zotterman, 1954), the cat (Liljestrand & Zotterman, 1954;Cohen, Hagiwara & Zotterman, 1955), the rabbit (Zotterman, 1956), the chicken and the pigeon (Kitchell, Strom & Zotterman, 1959;Halpern, 1962). The palatal organs of the carp (Konishi & Zotterman, 1963;Konishi & Niwa, 1964;Konishi, 1966Konishi, , 1967 also produced the water response. In the pelvic fins of the tomcod and the finray of the searobin, the spontaneous nerve discharge was suppressed by water (Bardach, Fujiya & Holl, 1967).…”

Section: Introductionmentioning

confidence: 99%

Water response of the frog olfactory epithelium as observed from the olfactory bulb.

Arito¹,

Iino²,

Takagi³

1978

The Journal of Physiology

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SUMMARYThe water response elicited by application of distilled water on the olfactory epithelium was recorded extracellularly from single olfactory bulb neurones. Characteristics of the water response in the frog olfactory epithelium were examined in comparison with those of the water response in the gustatory and palatal organs.1. Effects of various electrolyte solutions on the generation of the water response were studied by dripping distilled water on the olfactory epithelium after adaptation to each of these electrolyte solutions. Number of the olfactory bulb cells responding to distilled water increased with increasing the charge of the adapting cations and also with decreasing the size of the cations with a few exceptions.2. Magnitude of the 'water response' increased with decreasing concentration of salt in the solution which was dripped after adaptation to the isotonic solution of the same salt.3. The water response was effectively depressed by an electrolyte solution but not by a non-electrolyte solution. An electrolyte also depressed effectively the water response which was produced after adaptation to an organic salt solution.4. The water response was blocked by treatment of the olfactory epithelium with the uranyl ions which had high affinity for phospholipids.A tentative hypothesis on the generating mechanism of the water response in the frog olfactory epithelium is presented on the basis of the present experimental results and the water responses of the gustatory and palatal organs so far reported.

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Taste Functions in Fish

Cited by 25 publications

References 11 publications

Variability of the fast suction feeding process in Astatotilapia elegans (Teleostei: Cichlidae): a hypothesis of peripheral feedback control

Variability of the fast suction feeding process in Astatotilapia elegans (Teleostei: Cichlidae): a hypothesis of peripheral feedback control

Taste responses of the facial and glossopharyngeal nerves to amino acids in the rainbow trout

Water response of the frog olfactory epithelium as observed from the olfactory bulb.

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