Taste Functions in the Carp An Electrophysiological Study on Gustatory Fibres

Konishi, Jihei; Zotterman, Yngve

doi:10.1111/j.1748-1716.1961.tb02211.x

Cited by 59 publications

(18 citation statements)

References 5 publications

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“…The receptor sites seem to be rather specific to certain substances. Furthermore the discovery of highly specific fibers [7,12,28,29] would contradict such a statement. Specificity and patterning do not necessarily exclude each other.…”

Section: Discussionmentioning

confidence: 99%

Masking and adaptation of sugar sweetness intensity

Kroeze

1979

Physiology & Behavior

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KROEZE, J. H. A.Masking and adaptation of sugar sweetness intensity. PHYSIOL. BEHAV. 22(2) 347-351, 1979.-Subjects indicated the sweetness of solutions of sucrose and a mixture of sucrose and sodium chloride by means of magnitude scaling. The adapting effects of sucrose, sodium chloride and a mixture of both substances were investigated. The stimuli were delivered by a flow system to pre-defined tongue areas. Following adaptation to sucrose and to the mixture the subjective intensity of sugar sweetness decreased 54.2% and 54.6% respectively: these differences are statistically significant. Also a significant masking effect of sodium chloride was observed (87.9% reduction). No indications of cross-adaptation were found. The results were interpreted in favour of the independency of adaptation and masking.

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Section: Discussionmentioning

confidence: 99%

Masking and adaptation of sugar sweetness intensity

Kroeze

1979

Physiology & Behavior

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“…These fibers are distributed to the periphery via various branches of the VIIth (facial), IXth (glossopharyngeal) and Xth (vagus) cranial nerves. For example, Konishi and Zotterman (1961) recorded electrical responses to chemical and mechanical stimuli from the palatal and gill branches of the glossopharyngeal nerve in the carp, Cyprinus carpio, and found that in either of these branches a positive response was elicited by both kinds of stimuli. However, physiological experiments suggest that these gustatory fibers in fish may also convey tactile information.…”

Section: Introductionmentioning

confidence: 99%

“…However, physiological experiments suggest that these gustatory fibers in fish may also convey tactile information. Since the report by Konishi and Zotterman (1961) for the carp, there have been many electrophysiological studies in which gustatory responses have been recorded from the multifibers or whole bundles of peripheral taste nerves in many other species of fish (for review see Bardach and Atema 1971 ;Tucker 1983). These palatal and gill branches of the glossopharyngeal nerve are thought to consist, except for efferent fibers, only of gustatory fibers (Herrick 1899(Herrick , 1900(Herrick , 1901.…”

Section: Introductionmentioning

confidence: 99%

Mechanical sensitivity of the facial nerve fibers innervating the anterior palate of the puffer,Fugu pardalis, and their central projection to the primary taste center

et al. 1985

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Mechanical and chemical sensitivity of the palatine nerve, ramus palatinus facialis, innervating the anterior palate of the puffer, Fugu pardalis, and their central projection to the primary taste center were investigated. Application of horseradish peroxidase (HRP) to the central cut end of the palatine nerve resulted in retrogradely labeled neurons in the geniculate ganglion but no such neurons in the trigeminal ganglion, suggesting that the palatine nerve is represented only by the facial component. Tracing of the facial sensory root in serial histological sections of the brain stem suggested that the facial sensory nerve fibers project only to the visceral sensory column of the medulla. Peripheral recordings from the palatine nerve bundle showed that both mechanical and chemical stimuli caused marked responses. Mechanosensitive fibers were rather uniformly distributed in the nerve bundle. Intra-cranial recordings from the trigeminal and facial nerves at their respective roots revealed that tactile information produced in the anterior palate was carried by the facial nerve fibers. Elimination of the sea water current over the receptive field also caused a marked response in the palatine nerve bundle or facial nerve root while this did not cause any detectable responses in the trigeminal nerve root. Single fiber analyses of the mechanical responsiveness of the palatine nerve were performed by recording unit responses of 106 single fibers to mechanical stimuli (water flow), HCl (0.005 M), uridine-5'-monophosphate (UMP, 0.001 M), proline (0.01 M), CaCl2 (0.5 M), and NaSCN (0.5 M). All these fibers responded well to one of the above stimuli; however, most taste fibers did not respond well to the inorganic salts. The palatine fibers (n = 36), identified as mechanosensitive, never responded to any of the chemical stimuli, whereas chemosensitive fibers (n = 70) did not respond to mechanical stimuli at all. The chemosensitive units showed a high specificity to the above stimuli: they tended to respond selectively to hydrochloric acid, UMP, or proline. The responses of the mechanosensitive units consisted of phasic and tonic impulse trains and the sensitivity of the units varied considerably. The results reveal that the facial nerve fibers innervating the anterior palate of the puffer contain two kinds of afferent fibers, chemosensory and mechanosensory respectively, and suggest that the convergence of the tactile and gustatory information first occurs in the neurons of the primary gustatory center in the medulla.

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“…That is, the large NMDA response to a spike train would be useful in distinguishing response bursts from single spikes in a relatively noisy primary afferent network. However, the few recordings made from individual gustatory afferent fibers in other species of fish reveal a fairly low rate of spontaneous firing with pronounced bursts upon stimulus presentation (Konishi and Zotterman 1961) Another role of NMDA receptors on the second-order neurons could be for spatial integration of inputs onto the dendrites. Behaviorally, what is important to the fish is when a food particle is in contact with both the palatal and branchial surface of the oral cavity.…”

Section: Primary Gustatory Afferentsmentioning

confidence: 99%

“…Second, there is likely to be a strong tactile component to the sensory signal. The gustatory nerves give robust tactile as well as chemical responses (Kanwal and Caprio 1988;Konishi and Zotterman 1961). Yet a tactile signal alone is not sufficient to trigger the selective local activation of the palate as food particles do (Callan and Sanderson 2003).…”

Section: Complexities and Unknownsmentioning

confidence: 99%

Sorting food from stones: the vagal taste system in Goldfish, Carassius auratus

Finger

2008

J Comp Physiol A

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The sense of taste, although a relatively undistinguished sensory modality in most mammals, is a highly developed sense in many fishes, e.g. catfish, gadids, and carps including goldfish. In these species, the amount of neural tissue devoted to this modality may approach 20% of the entire brain mass, reflecting an enormous number of taste buds scattered across the external surface of the animal as well as within the oral cavity. The primary sensory nuclei for taste form a longitudinal column of nuclei along the dorsomedial surface of the medulla. Within this column of gustatory nuclei, the sensory system is represented as a fine-grain somatotopic map, with external body parts being represented rostrally within the column, and oropharyngeal surfaces being represented caudally. Goldfish have a specialization of the oral cavity, the palatal organ, which enables them to sort food particles from particulate substrate material such as gravel. The palatal organ taste information reaches the large, vagal lobe with a complex laminar and columnar organization. This lobe also supports a radially-organized reflex system which activates the musculature of the palatal organ to effect the sorting operation. The stereotyped, laminated structure of this system in goldfish has facilitated studies of the circuitry and neurotransmitter systems underlying the goldfish's ability to sort food from stones.

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Taste Functions in the Carp An Electrophysiological Study on Gustatory Fibres

Abstract: J. KOSISHI and Y. ZOTTERYAS. Taste junctions in the carp. An electropt!ssiological stu4v on gustatorr jbrcs. Acta physiol. scand. 196 1. 52. 150-161. -The electrical responses of the taste fibres in carp (Cyprinus carjio (L.) j were recorded during thr application of various sapid sub-

Cited by 59 publications

References 5 publications

Masking and adaptation of sugar sweetness intensity

Masking and adaptation of sugar sweetness intensity

Mechanical sensitivity of the facial nerve fibers innervating the anterior palate of the puffer,Fugu pardalis, and their central projection to the primary taste center

Sorting food from stones: the vagal taste system in Goldfish, Carassius auratus

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