Taste Receptor Stimuration by Sweettasting Substances in the Carp

Hidaka, Iwao; Yokota, Seizo

doi:10.2170/jjphysiol.17.652

Cited by 25 publications

(7 citation statements)

References 24 publications

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“…The strong and fast (within 10 s) negative effect of heavy metals on the functional state of the taste system of C. carpio is revealed through electrophysiological studies. The most suppressive effect on taste receptors was evoked by Hg 2+ (0.1 mM), with similar but lower effect of other metals belonging to the sixth period in the Mendeleev periodic table: Au 4+ , Pt 6+ , Tl 3+ (Hidaka, ; Hidaka & Yokota, ). Hg 2+ was shown to be an effective blocking agent of evoked electrical responses from the taste system in S. salar (Sutterlin & Sutterlin, ).…”

Section: Contaminants and Other Anthropogenic Stressorsmentioning

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: Contaminants and Other Anthropogenic Stressorsmentioning

confidence: 99%

The taste system in fishes and the effects of environmental variables

Kasumyan

2019

Journal of Fish Biology

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“…Responses to salts and sugars are only marginal at high concentrations (10 -2 M and higher) and their biological significance is questionable (Hidaka and Yokota, 1967;Kaku et al, 1980). Quinine HC1 and strychnine, extremely bitter to humans, stimulate the rainbow trout gustatory receptors, with a threshold of 10 -s M (Yamashita and Hara, unpublished data).…”

Section: Toxins and Other Compoundsmentioning

confidence: 99%

The diversity of chemical stimulation in fish olfaction and gustation

Hara

1994

Rev Fish Biol Fisheries

256

182

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“…In chemosensory systems, HgCl2, applied to the contact chemoreceptors of blowflies, eliminated behavioral responses to stimulation of these receptors (8). Nerve responses to stimulation of chemoreceptors in carp (9,10) and salmon (11,12) were reduced by HgCl2, NEM, and F(NO2)2Bz.…”

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The Chemistry of Olfactory Reception: Stimulus-Specific Protection from Sulfhydryl Reagent Inhibition

Getchell

Gesteland

1972

Proc. Natl. Acad. Sci. U.S.A.

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The gtoup-specific protein reagent, Nethylmaleimide, irreversibly blocks the electrical response of the olfactory receptor organ of the frog to odorous stimuli. If the odorous substance, ethyl n-butyrate, in concentrations high enough to saturate the receptor system, is present in the nasal cavity before and during a brief exposure to N-ethylmaleimide, the nose, after a wash and a recovery period, responds in nearly normal fashion to vapors of ethyl n-butyrate. Responses to other odorous substances, except those closely related to ethyl n-butyrate, are abolished. We propose that we can use this protection technique to identify the properties of the various receptor sites in the nose, and possibly to characterize the receptor substances.

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Taste Receptor Stimuration by Sweettasting Substances in the Carp

Cited by 25 publications

References 24 publications

The taste system in fishes and the effects of environmental variables

The taste system in fishes and the effects of environmental variables

The diversity of chemical stimulation in fish olfaction and gustation

The Chemistry of Olfactory Reception: Stimulus-Specific Protection from Sulfhydryl Reagent Inhibition

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