Ultrasurface structure of oromandibular area in a hill stream teleost <i>Glyptothorax trilineatus</i> Blyth, 1860

Kaushik, Gitartha; Bordoloi, Sabitry

doi:10.1111/azo.12182

Cited by 5 publications

(4 citation statements)

References 34 publications

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“…Benthic and nocturnal fishes and fishes from turbid waters are equipped with plentiful external TBs, whereas in pelagic fishes and fishes from transparent waters density is usually considerably lower (Davis & Miller, 1967;Gomahr et al, 1992). Generally, external TBs are most heavily concentrated on the parts of body surfaces with the highest probability of contact with a food item during fish foraging, such as the lips, barbels and pectoral fins, with TBs gradual decreasing in abundance posteriorly (Atema, 1971;Fox, 1999;Gomahr et al, 1992;Harvey & Batty, 2002;Kaushik & Bordoloi, 2016;Zhang et al, 2006 (Scharrer et al, 1947;Harvey & Batty, 2002).…”

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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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 importance of breathing valves has been shown in several studies (Alsafy et al, 2022;El Bakary, 2012;Elgendy et al, 2016;Kaushik & Bordoloi, 2017;Nandi & Saikia, 2021). The breathing valve (velum) is crucial in preventing water reflux and food escape (Dahlgren, 1898;Hughes & Hughes, 1963).…”

Section: Discussionmentioning

confidence: 98%

“…While Bemis et al (2019) concentrated on tooth development and replacement, the present research elucidated anatomical and morphological aspects of the entire oropharyngeal cavity. The morphology and arrangement of these fangs may play essential roles in capturing, retaining and eating food these types of teeth are generally found in carnivorous (predatory) fish (Kaushik & Bordoloi, 2017). It was indicated that in Oxycheilinus digramma the fangs were primarily to capture prey ensuring puncturing of prey skin, whereas the short conical teeth for gripping and cutting prey after capture, whereas others mentioned that the jaws and pharyngeal teeth in some fish species assisted with mastication and crushing of the food prior to swallowing (Mihalitsis & Bellwood, 2019; Sibbing, 1982; Vandewalle et al, 1994).…”

Section: Discussionmentioning

confidence: 99%

Anatomical oropharyngeal cavity specialisations in the cutlassfish (Trichiurus lepturus, Linnaeus, 1758)

El‐Bakary,

Alsafy,

Rutland

et al. 2023

Anat Histol Embryol

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Trichiurus lepturus is a carnivorous fish, and most of the previous anatomical research has focused on computed tomography imaging and histology of their teeth and fangs, while the remaining structures of pharyngeal cavity remain unexplored. The present research is the first to use anatomical examinations alongside scanning electron microscopy to investigate the T. lepturus oral cavity. The oropharyngeal roof included teeth, upper lip, rostral and caudal velum and the palate. The middle of the palate showed a median groove flanked by two folds, followed by a median band flanked by micro‐folds, thereafter the palate became crescent shaped. The lateral regions of the palate exhibited longitudinal folds that extended rostrally towards the fangs. The oropharyngeal floor had two cavities which acted as a scabbard for the premaxillary fangs and upper velum, while the caudal sublingual cavity contained two oyster‐shaped structures on the outer surface plus sublingual ridges and sublingual clefts. The tongue apex exhibited a spoon‐like shape, its body demonstrated a median elevation and the root with two lateral branches contained only dome‐shaped papillae. Taste buds were located on the upper velum, lower lip and the caudal part of the interbranchial septum. Images and descriptions of T. lepturus tooth structure are also provided. The present research, using anatomical dissection and morphological observation using scanning electron microscopy, has identified the structures of the dentition system, a variety in shapes of the folds and microridges, and identified the taste buds and mucous pores in the T. lepturus oropharyngeal cavity.

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“…Although the light cells are believed to be associated with gustatory chemoreception, the dark cells are thought to mainly involve in providing greatly increased surface area for secretion of material into the taste bud pore (Ovalle & Shinn, 1977). The distribution pattern in taste buds reflects fishes’ feeding habits, strategies, and habitats (Kiyohara et al, 1980; Gomahr et al, 1992; Fishelson & Delarea, 2004) and also is indicative of possible mechanisms of foraging and food recognition (Fishelson et al, 2004). In the present study, we visualized the presence of both shorter and longer microvilli comprising of the dark and light cells, respectively, in the rostral and maxillary barbels of the four fish.…”

Section: Discussionmentioning

confidence: 99%

Adaptive Modifications in Four Fish Species of the GenusGarra(Teleostei; Cyprinidae) in Basistha River, Assam, India

Hussain

Bordoloi

2018

Microsc Microanal

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This paper deals with the study of the surface morphology of barbels, upper lips, and adhesive discs in four hill stream fish species collected from Basistha River, a torrential river in Guwahati city, Assam, India. The four species belonging to the genus Garra namely, Garra gotyla (Gray, 1830), Garra gravelyi (Annandale, 1919), Garra stenorhynchus (Jerdon, 1849), and Garra nasuta (McClelland, 1838) were collected from the same torrential habitat. These fish revealed anatomical peculiarities in their barbels, lips, and adhesive discs which are believed to help them in adapting to such habitats. Organs exhibiting adaptive modifications (barbels, lips, and adhesive discs) were studied with the scanning electron microscope. The study primarily revealed the presence of type I and type II taste buds in the barbels, lips, and adhesive discs, and numerous unculi surrounded by microridges in the upper lips and adhesive discs. A cumulative, intercalated action of these organs enables these fish to adhere and adapt to rocky, torrential streams. Special ability to adapt to these habitats was reflected from the two types of taste buds (I and II) present in the barbels, and the clustering of excrescencies bearing unculi in the lips and adhesive discs of the fish.

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Ultrasurface structure of oromandibular area in a hill stream teleost Glyptothorax trilineatus Blyth, 1860

Cited by 5 publications

References 34 publications

The taste system in fishes and the effects of environmental variables

The taste system in fishes and the effects of environmental variables

Anatomical oropharyngeal cavity specialisations in the cutlassfish (Trichiurus lepturus, Linnaeus, 1758)

Adaptive Modifications in Four Fish Species of the GenusGarra(Teleostei; Cyprinidae) in Basistha River, Assam, India

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