Chemosensory Systems in the Sea Catfish, Plotosus japonicus

Ikenaga, Takanori; Kiyohara, Sadao

doi:10.1007/978-981-13-1879-5_16

Cited by 3 publications

(3 citation statements)

References 42 publications

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“…In certain fish species, such as sea catfish, appendages contain taste buds (Ikenaga and Kiyohara, 2018). In the developing zebrafish, taste buds contain one 5-HT-positive basal cell, which underlies Calretinin-expressing chemosensory cells (Zachar and Jonz, 2012; Soulika et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…In zebrafish, 5-HT-immunoreactivity was shown in Merkel-like basal cells of the taste bud (Zachar and Jonz, 2012; Larson et al, 2015). On the other hand, Calretinin has not been reported in the basal cells of the taste buds, but in the chemosensory cells instead (Soulika et al, 2016; Ikenaga and Kiyohara, 2018). Thus, the exact function of the HCS-paraneurons remains to be identified in the future.…”

Section: Discussionmentioning

confidence: 99%

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Distribution and Restoration of Serotonin-Immunoreactive Paraneuronal Cells During Caudal Fin Regeneration in Zebrafish

König

Dagenais

Senk

et al. 2019

Front. Mol. Neurosci.

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Aquatic vertebrates possess diverse types of sensory cells in their skin to detect stimuli in the water. In the adult zebrafish, a common model organism, the presence of such cells in fins has only rarely been studied. Here, we identified scattered serotonin (5-HT)-positive cells in the epidermis of the caudal fin. These cells were distinct from keratinocytes as revealed by their low immunoreactivity for cytokeratin and desmosome markers. Instead, they were detected by Calretinin (Calbindin-2) and Synaptic vesicle glycoprotein 2 (SV2) antibodies, indicating a calcium-regulated neurosecretory activity. Consistently, electron microscopy revealed abundant secretory organelles in desmosome-negative cells in the fin epidermis. Based on the markers, 5-HT, Calretinin and SV2, we referred to these cells as HCS-cells. We found that HCS-cells were spread throughout the entire caudal fin at an average density of 140 cells per mm2 on each fin surface. These cells were strongly enriched at ray bifurcations in wild type fins, as well as in elongated fins of another longfin mutant fish. To determine whether hydrodynamics play a role in the distribution of HCS-cells, we used an interdisciplinary approach and performed kinematic analysis. Measurements of particle velocity with a fin model revealed differences in fluid velocities between bifurcated rods and adjacent non-bifurcated regions. Therefore the accumulation of HCS-cells near bone bifurcations may be a biological adaptation for sensing of water parameters. The significance of this HCS-cell pattern is reinforced by the fact, that it is reestablished in the regenerated fin after amputation. Regeneration of HCS-cells was not impaired by the chemical inhibition of serotonin synthesis, suggesting that this neurotransmitter is not essential for the restorative process. In conclusion, our study identified a specific population of solitary paraneurons in the zebrafish fin, whose distribution correlates with fluid dynamics.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Distribution and Restoration of Serotonin-Immunoreactive Paraneuronal Cells During Caudal Fin Regeneration in Zebrafish

König

Dagenais

Senk

et al. 2019

Front. Mol. Neurosci.

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“…The historical circumstances under which acid taste receptors transitioned from a purely environmental monitoring function to a role in food sensing and evaluation is hinted at by the foraging biology of the modern sea catfish, Plotonis japonicus . These fish use external taste buds on barbels to locate hidden benthic prey by sensing patches of acidic water generated by the prey's respiratory CO 2 [43,44]. More generally, many modern fish use barbels and external taste buds to locate potential food items and to determine if they are worth ingesting, although once brought into their mouths, they are often rejected, including the case of food pellets flavoured with citric acid [36].…”

Section: Introductionmentioning

confidence: 99%

The evolution of sour taste

et al. 2022

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The evolutionary history of sour taste has been little studied. Through a combination of literature review and trait mapping on the vertebrate phylogenetic tree, we consider the origin of sour taste, potential cases of the loss of sour taste, and those factors that might have favoured changes in the valence of sour taste—from aversive to appealing. We reconstruct sour taste as having evolved in ancient fish. By contrast to other tastes, sour taste does not appear to have been lost in any major vertebrate taxa. For most species, sour taste is aversive. Animals, including humans, that enjoy the sour taste triggered by acidic foods are exceptional. We conclude by considering why sour taste evolved, why it might have persisted as vertebrates made the transition to land and what factors might have favoured the preference for sour-tasting, acidic foods, particularly in hominins, such as humans.

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Comparative Morphology and Morphometry of the Olfactory Organ in the Five Korean Torrent Catfishes, Genus Liobagrus, with a Taxonomic View

Kim

Park

2020

Zoological Science

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Chemosensory Systems in the Sea Catfish, Plotosus japonicus

Cited by 3 publications

References 42 publications

Distribution and Restoration of Serotonin-Immunoreactive Paraneuronal Cells During Caudal Fin Regeneration in Zebrafish

Distribution and Restoration of Serotonin-Immunoreactive Paraneuronal Cells During Caudal Fin Regeneration in Zebrafish

The evolution of sour taste

Comparative Morphology and Morphometry of the Olfactory Organ in the Five Korean Torrent Catfishes, Genus Liobagrus, with a Taxonomic View

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