Taste receptor stimulation and feeding behaviour in the puffer, <i>Fugu pardalis</i> I. Effect of single chemicals

Hidaka, Iwao; Ohsugi, T.; Kubomatsu, T.

doi:10.1093/chemse/3.4.341

Cited by 56 publications

(47 citation statements)

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“…18) It has been reported as having a stimulatory effect on feeding in some fish, whether applied alone or mixed with amino acids, 12,[14][15][16][17][18][19][20] and is also a potent stimulant for the taste receptors of several fish species, 5, 9, 10, 11, 21) In the present study also, betaine was an effective stimulant with the threshold of around 10-6 to 10-5M (Fig. 3).…”

Section: Betainesupporting

confidence: 59%

Gustatory response in the young yellowtail Seriola quinqueradiata.

Hidaka¹,

Ohsugi²,

Yamamoto³

1985

NIPPON SUISAN GAKKAISHI

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Section: Betainesupporting

confidence: 59%

Gustatory response in the young yellowtail Seriola quinqueradiata.

Hidaka¹,

Ohsugi²,

Yamamoto³

1985

NIPPON SUISAN GAKKAISHI

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“…Behavioral and physiological analyses of fish taste preference have been performed by the observation and scoring of behaviors of food sorting and consumption. Fish species that have a certain body size, and feed while stationary, such as goldfish and fugu fish, can easily have their feeding behavior observed, 8,9) while it is difficult to observe the same in small fish species.…”

Section: Behavioral and Physiological Methods To Quantify The Tasmentioning

confidence: 99%

The taste system of small fish species

Okada

2015

Bioscience, Biotechnology, and Biochemistry

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Small fish species such as the zebrafish (Danio rerio) and medaka fish (Oryzias latipes) are advantageous animal models and have been used as model organisms in many research areas. However, they have not been utilized for studying the taste system, primarily because of a dearth of molecular biological knowledge. Quantitative methods for analyzing the taste preferences of fish species have also been lacking. Recent progress of the fish genome project has enabled the elucidation of the molecular mechanisms of taste sensation. Taste receptors and a number of signal transduction molecules have been identified. Additionally, the development of quantitative methods of feeding using fluorescently labeled artificial foods has demonstrated taste preferences in small fish species. Comparisons between these results in fish and reports on mammals have proposed a general logic and evolution of vertebrate taste systems. Analysis on the transsynaptic tracer-expressing transgenic medaka fish also suggests the usefulness of small fish in the research of neural circuits for taste.

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“…In fact, many fish species were also reported to prefer the acidic food, including Tilapia zilli (Adams et al 1988), European grayling Thymallus thymallus (Kasumyan 1997), tench Tinca tinca (Kasumyan and Prokopova 2001) and most of the salmonids and poecilids (Kasumyan and Døving 2003). On the other hand, acidified foods have also been reported to evoke negative response in many fish species including the puffer Fugu pardalis (Hidaka et al 1978), acipenserids and many cyprinids (see Kasumyan and Døving 2003). Erteken and Nezaki (2002) also reported that the favorable food pH for the Black Sea turbot Psetta maxima was in the range of 7.2-7.4.…”

Section: Resultsmentioning

confidence: 99%

Remarkably high ingestion ratio of acidic food in juvenile marble goby, Oxyeleotris marmorata

2017

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Behavioral test was conducted to determine the level of food pH which was preferable by the juvenile marble goby, Oxyeleotris marmorata (50 individuals or replicates; total length 6.6-7.0 cm) using agar gel pellets. Eight pH levels of agar gel pellets were prepared (pH 2.4, 3.0, 3.2, 3.4, 4.1, 4.9, 5.1, and the pure agar gel pellet without pH modification-pH 5.9). The ingestion ratio for each pH treatment of agar gel pellet was calculated, and the binary data (ingested or rejected) was analyzed using binomial test. Negative relationship was found between the ingestion ratio and pH level of the agar gel pellets. The highest ingestion ratio was found in the agar gel pellet with pH 2.4 (ingestion ratio, 94%), following by pH 3 (85%), pH 3.2 (3% agar gel powder; 65%), pH 3.2 (2% agar gel powder; 58%), pH 3.4 (24%), pH 4.1 (6%), pH 4.9 (6%), pH 5.1 (6%), and pH 5.9 (2%). The ingestion ratio of pH 2.4 agar gel pellet was significantly higher (P \ 0.05) than that in the other treatments except that of pH 3.0. These results confirmed the taste preference of O. marmorata for acidic foods, and the most preferred was the one with pH 2.4-3.0.

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Taste receptor stimulation and feeding behaviour in the puffer, Fugu pardalis I. Effect of single chemicals

Cited by 56 publications

References 0 publications

Gustatory response in the young yellowtail Seriola quinqueradiata.

Gustatory response in the young yellowtail Seriola quinqueradiata.

The taste system of small fish species

Remarkably high ingestion ratio of acidic food in juvenile marble goby, Oxyeleotris marmorata

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