Advertisement

Peripheral Filters and Chemoreceptor Cells in Fishes

  • John Caprio

Abstract

Olfaction in vertebrates is the sense used in the processing of chemical information that is detected and transmitted to the central nervous system by bipolar neurons that compose the olfactory nerve (cranial nerve I). Gustation is the sense used in the processing of chemical information that is detected by taste cells and transmitted centrally by facial (cranial nerve VII), glossopharyngeal (IX), or vagal (X) nerves. Receptor cells of both systems must discriminate relevant chemical stimuli from background chemical “noise” that exists in the immediate environment of all vertebrates. This ability of chemoreceptors to act as “peripheral filters” by detecting and preferentially passing information concerning biologically important chemical stimuli occurs through the evolutionary development of different receptor molecules with different chemospecificities built into the membranes of the receptor cells. This chapter will review the general organization of the olfactory epithelium and taste bud structure in fishes and summarize recent physiological findings as they relate to the sensitivities and specificities of the “filtering elements” (i.e., transduction processes and types of receptor sites) of the receptive olfactory and gustatory receptor cells. For books specific to chemoreception in aquatic organisms, see Kleerekoper (1969), Mackie and Grant (1974), Hara (1982), and Hasler and Scholz (1983).

Keywords

Olfactory Receptor Olfactory Epithelium Channel Catfish Neutral Amino Acid Taste Cell 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Atema, J. (1971) Structures and functions of the sense of taste in catfish (lctaluris natalis), Brain Behav. Evol., 4: 273–294.PubMedCrossRefGoogle Scholar
  2. Bannister, L.H. (1965) The fine structure of the olfactory surface of telcostean fishes, Q. J. Microsc. Sci., 106: 333–342.Google Scholar
  3. Bardach, J.E., Todd, J.H., and Crickmer, R. (1967) Orientation by taste in fish of the genus Ictalurus, Science, 155: 1276–1278.PubMedCrossRefGoogle Scholar
  4. Bartoshuk, L.M. (1975) Taste mixtures: Is mixture suppression related to compression? Physiol. Behav., 14: 634–649.CrossRefGoogle Scholar
  5. Beidler, L.M. and Smallman, R.L. (1965) Renewal of cells within taste buds, J. Cell Biol., 27: 263–272.PubMedCrossRefGoogle Scholar
  6. Belousova, T.A., Devitsina, G.V., and Malyukina, G.A. (1983) Functional peculiarities of fish trigeminal system, Chem. Sens., 8: 121–130.CrossRefGoogle Scholar
  7. Breucker, H., Zeiske, E., and Melinkat, R. (1979) Development of the olfactory organ in the rainbow fish Nematocentris maccullochi (Atheriniformes, Melanotaeniidae), Cell Tissue Res., 200: 53–68.PubMedCrossRefGoogle Scholar
  8. Bronshtein, A.A. (1976) Some peculiarities of fine structure of the olfactory organ in elasmobranchs, Z. Evol. Biokhim. Fiziol., 12: 63–67.Google Scholar
  9. Brown, S.B. and Hara, T.J. (1981) Accumulation of chemostimulatory amino acids by a sedimentable fraction isolated from olfactory rosettes of rainbow trout (Salmo gairdnerii), Biochem. Biophys. Acta, 675: 149–162.Google Scholar
  10. Burne, R.H. (1909) The anatomy of the olfactory organ of teleostean fishes, Proc. Zool. Soc. London, 2: 610–637.Google Scholar
  11. Byrd, R.P., Jr. and Caprio, J. (1982) Comparison of olfactory receptor (EOG) and bulbar (EEG) responses to amino acids in the catfish, Ictalurus punctatus, Brain Res., 249: 73–80.PubMedCrossRefGoogle Scholar
  12. Cagan, R.H. (1981) Recognition of taste stimuli at the initial binding interaction, in Biochemistry of Taste and Olfaction, Cagan, R.H. (ed.), Academic Press, New York, pp. 175–203.Google Scholar
  13. Cagan, R.H. and Boyle, A.G. (1984) Biochemical studies of taste sensation. XI. Isolation, characterization and taste ligand binding activity of plasma membranes from catfish taste tissue, Biochem. Biophys. Acta 799: 230–237.PubMedGoogle Scholar
  14. Cancalon, P. (1978) Isolation and characterization of the olfactory epithelial cells of the catfish, Chem. Sens. Flavour, 3: 381–396.CrossRefGoogle Scholar
  15. Cancalon, P. (1982) Degeneration and regeneration of olfactory cells induced by ZnSO4 and other chemicals, Tissue Cell, 14: 717–733.PubMedCrossRefGoogle Scholar
  16. Cancalon, P. (1983) Receptor cells of the catfish olfactory mucosa, Chem. Sens., 81: 203–209.CrossRefGoogle Scholar
  17. Caprio, J. (1975) High sensitivity of catfish taste receptors to amino acids, Comp. Biochem. Physiol., 52A: 247–251.CrossRefGoogle Scholar
  18. Caprio, J. (1978) Olfaction and taste in the channel catfish: an electrophysiological study of the responses to amino acids and derivatives, J. Comp. Physiol., 123: 357–371.CrossRefGoogle Scholar
  19. Caprio, J. (1980) Similarity of olfactory receptor responses (EOG) of freshwater and marine catfish to amino acids, Can. J. Zool., 58: 1778–1784.CrossRefGoogle Scholar
  20. Caprio, J. (1982) High sensitivity and specificity of olfactory and gustatory receptors of catfish to amino acids, in Chemoreception in Fishes, Hara, T.J. (ed.), Elsevier, New York, pp. 109–134.Google Scholar
  21. Caprio, J. (1984) Olfaction and taste in fish, in The Comparative Physiology of Sensory Systems, Bolis, L., Keynes, R., and Maddrell, S.H.P. (eds.), Cambridge University Press, Cambridge, pp. 257–283.Google Scholar
  22. Caprio, J. and Byrd, R.P., Jr. (1984) Electrophysiological evidence for acidic, basic, and neutral amino acid olfactory receptor sites in the catfish, J. Gen. Physiol., 84: 403–422.PubMedCrossRefGoogle Scholar
  23. Caprio, J. and Raderman-Little, R. (1978) Scanning electron microscopy of the channel catfish olfactory lamellae, Tissue Cell, 10: 1–9.PubMedCrossRefGoogle Scholar
  24. Carr, W.E.S., Netherton, J.C., III, and Milstead, M.L. (1984) “Chemoattractants of the shrimp, Palaemonetes pugio: variability in responsiveness and the stimulatory capacity of mixtures containing amino acids quaternary ammonium compounds, purines and other substances”, Comp. Biochem. Physiol., 77A: 469–474.CrossRefGoogle Scholar
  25. Crisp, M., Lowe, G.A., and Laverack, M.S. (1975) On the ultrastructure and permeability of taste buds of the marine teleost Ciliata mustela, Tissue Cell, 7: 191–202.PubMedCrossRefGoogle Scholar
  26. Davenport, C.J. and Caprio, J. (1982) Taste and tactile recordings from the ramus recurrens facialis innervating flank taste buds in the catfish, J. Comp. Physiol., 147: 217–229.CrossRefGoogle Scholar
  27. Delfino, G., Bianchi, S., and Ercolini, A. (1981) On the olfactory epithelium in cyprinids: a comparison between hypogean and epigean species, Monitore Zool. Ital. II (N.S.) Supp., 14: 153–180.Google Scholar
  28. Derby, C.D. and Ache, B.W. (1984) Electrophysiological identification of the stimulatory and interactive components of a complex odorant, Chem. Sens., 9: 201–218.CrossRefGoogle Scholar
  29. Døving, K.B., Dubois-Dauphin, M., Holley, A., and Jourdan, F. (1977) Functional anatomy of the olfactory organ of fish and the ciliary mechanisms of water transport, Acta Zool. (Stockh.), 58: 245–255.CrossRefGoogle Scholar
  30. Døving, K.B., Selset, R., and Thommesen, G. (1980) Olfactory sensitivity to bile acids in salmonid fishes, Acta Physiol. Scand., 108: 123–131.PubMedCrossRefGoogle Scholar
  31. Dudek, J. and Caprio, J. (1985) “Additional” evidence for acidic, basic and neutral amino acid olfactory receptor sites in the catfish, Assoc. Chemorecept. Sci. Abst., 7: 49.Google Scholar
  32. Easton, D.M. (1971) Garfish olfactory nerve: easily accessible source of numerous long, homogeneous nonmelinated axons, Science, 72: 952–955.CrossRefGoogle Scholar
  33. Eller, P.A., Rowley, J.C., III, and Moran, D.T. (1985) The “rod cell” in trout olfactory epithelium: fact or artifact, Assoc. Chemorecept. Sci. Abst., 7: 451.Google Scholar
  34. Erickson, J.R. and Caprio, J. (1984) The spatial distribution of ciliated and microvillous olfactory receptor neurons in the channel catfish is not matched by a differential specificity to amino acid and bile salt stimuli, Chem. Sens., 9: 127–141.CrossRefGoogle Scholar
  35. Farbman, A.I. (1980) Renewal of taste bud cells in rat circumvallate papillae, Cell Tissue Res., 13: 349–357.Google Scholar
  36. Finger, T.E. (1982) Somatotopy in the representation of the pectoral fin and free fin rays in the spinal cord of the sea robin, Prionotus carolinsus, Biol. Bull., 163: 154–161.CrossRefGoogle Scholar
  37. Gardner, W.S. and Lee, G.F. (1975) The role of amino acids in the nitrogen cycle of Lake Mendota, Limnol. Oceanogr., 20: 379–388.CrossRefGoogle Scholar
  38. Gemne, G. and Døving, K.B. (1969) Ultrastructural properties of primary olfactory neurons in fish (Lota lota L), Am. J. Anat., 126: 452–476.CrossRefGoogle Scholar
  39. Goh, Y. and Tamura, T. (1978) The electrical responses of the olfactory tract to amino acids in carp, Bull. Jpn. Soc. Sci. Fish, 44: 341–344.CrossRefGoogle Scholar
  40. Goh, Y. and Tamura, T. (1980) Olfactory and gustatory responses to amino acids in two marine teleosts-red sea bream and mullet, Comp. Biochem. Physiol., 66C: 217–224.Google Scholar
  41. Graziadei, P.P.C. and Metcalf, J.F. (1971) Autoradiographic and ultrastructural observations in the frog’s olfactory mucosa, Z. Zellforsch. Mikrosk. Anat., 116: 305–318.PubMedCrossRefGoogle Scholar
  42. Grover-Johnson, N. and Farbman, A.I. (1976) Fine structure of taste buds in the barbel of the catfish, Ictalurus punctatus, Cell Tissue Res., 169: 395–403.PubMedCrossRefGoogle Scholar
  43. Hara, T.J. (1975) Olfaction in fish, in Progress in Neurobiology, vol. 5, Kerkut, G.A. and Phillips, J.W. (eds.), Pergamon Press, Oxford, pp. 271–335.Google Scholar
  44. Hara, T.J. (1982) Chemoreception in Fishes, Elsevier Press, Amsterdam.Google Scholar
  45. Hara, T.J., MacDonald, S., Evans, R.E., Marui, T., and Arai, S. (1984) Morpholine bile acids and skin mucus as possible chemical cues in salmonid homing: electrophysiological re-evaluation, in Mechanisms of Migration in Fishes, McCleave, J.D., Arnold, G.P., Dodson, J.D., and Neill, W.H. (eds.), Plenum, New York, pp. 363–378.Google Scholar
  46. Hasler, A.D. and Scholz, A.T. (1983) Olfactory imprinting and homing in salmon, Springer-Verlag, New York.Google Scholar
  47. Herrick, C.J. (1901) The cranial nerves and cutaneous sense organs of the North American siluroid fishes, J. Comp. Neurol., 11: 177–249.CrossRefGoogle Scholar
  48. Hidaka, I. (1982) Taste receptor stimulation and feeding behavior in the puffer, In Chemoreception in Fishes, Hara, T.J. (ed.), Elsevier, New York, pp. 243–257.Google Scholar
  49. Hidaka, I., Nyu, N., and Kiyohara, S. (1976) Gustatory response in the puffer. IV. Effects of mixtures of amino acids and betaine, Bull. Fac. Fish Mie Univ 317–28.Google Scholar
  50. Hidaka, I., Kiyohara, S., and Oda, S. (1977) Gustatory response in the puffer. III. Stimulatory effectiveness of nucleotides and their derivatives, Bull. Jpn Soc Sci Fish., 43: 423–428.CrossRefGoogle Scholar
  51. Hirata, Y. (1966) Fine structure of the terminal buds on the barbels of some fishes, Arch. Histol. Jpn., 26: 507–523.PubMedGoogle Scholar
  52. Hyman, A.M. and Frank, M.E. (1980) Effects of binary taste stimuli on the neural activity of the hamster chordatympani, J. Gen. Physiol., 76: 125–142.PubMedCrossRefGoogle Scholar
  53. Ichikawa, M. and Ueda, K. (1977) Fine structure of the olfactory epithelium in the goldfish, Carassius auratus. A study of retrograde degeneration, Cell Tissue Res 183: 445–455.PubMedCrossRefGoogle Scholar
  54. Johannes, R E. and Webb, K.L. (1970) Release of dissolved organic compounds by marine and fresh water invertebrates, in Symposium on Organic Matter in Natural Waters, Hood, D.W. (ed.), Alaska Institute of Marine Science, University of Alaska pp. 257–274.Google Scholar
  55. Johnsen, P.B. and Teeter, J. (1980) Spatial gradient detection of chemical cues by catfish, J. Comp. Physiol., 140: 95–99.CrossRefGoogle Scholar
  56. Kanwal, J.S. and Caprio, J. (1983) An electrophysiological investigation of the oropharyngeal (IX-X) taste system in the channel catfish, Ictalurus punctatus J Comp Physiol., 150: 345–357.CrossRefGoogle Scholar
  57. Kashiwayanagi, M., Miyake, M., and Kurihara, K. (1983) Voltage-dependent Cat2channel and Na+ channel in frog taste cells, Am. J. Physiol., 244: C82-C88.PubMedGoogle Scholar
  58. Kiyohara, S., Yamashita, S., and Kitoh, J. (1980) Distribution of taste buds on the lips and inside the mouth in the minnow, Pseudorasboraparva, Physiol. Behav., 24: 1143–1147.PubMedCrossRefGoogle Scholar
  59. Kiyohara, S., Yamashita, S., and Harada, S. (1981) High sensitivity of minnow gustatory receptors to amino acids, Physiol. Behav., 26: 1103–1108.PubMedCrossRefGoogle Scholar
  60. Kleerekoper, H. (1969) Olfaction in Fishes, Indiana University Press, Bloomington.Google Scholar
  61. Kreutzberg, G.W. and Gross, G.W. (1977) General morphology and axonal ultrastructure of the olfactory nerve of the pike, Exos lucius. Cell Tissue Res., 181: 443–457.PubMedCrossRefGoogle Scholar
  62. Lane, E.B. and Whitear, M. (1982) Sensory structures at the surface of fish skin. I. Putative chemoreceptors, Zool. J. Linn. Soc., 75: 141–151.CrossRefGoogle Scholar
  63. Mackie, A.M. and Grant, P.T. (1974) Chemoreception in Marine Organisms, Academic Press, New York.Google Scholar
  64. Marui, T., Evans, R.E., and Hara, T.J. (1983) Gustatory responses of the rainbow trout (Salmo gairdnerii) palate to amino acids and derivatives, J. Comp. Physiol., 153: 423–433.CrossRefGoogle Scholar
  65. Marui, T., Harada, S., and Kasahara, Y. (1983) Gustatory specificity for amino acids in the facial taste system of the carp, Cyprinus carpio L., J. Comp. Physiol., 153: 299–308.CrossRefGoogle Scholar
  66. Morita, Y. and Finger, T. (1985a) Reflex connections of the facial and vagal gustatory systems in the brainstem of the bullhead catfish, Ictalurus nebulosus, J. Comp. Neurol., 231: 547–558.PubMedCrossRefGoogle Scholar
  67. Morita, Y. and Finger, T. (1985b) Topographic and laminar organization of the vagal gustatory system in the goldfish, Carassius auratus, J. Comp. Neurol., 238: 187–201.PubMedCrossRefGoogle Scholar
  68. Moulton, D. (1975) Cell renewal in the olfactory epithelium of the mouse, in Olfaction and Taste V, Denton, D.A. and Coghlan, J.P. (eds.), Academic Press, New York, pp. 111–114.Google Scholar
  69. Muller, J.F. and Marc, R.E. (1984) Three distinct morphological classes of receptors in fish olfactory organs, J. Comp. Neurol., 222: 482–495.PubMedCrossRefGoogle Scholar
  70. Murray, R.G. (1973) The ultrastructure of taste buds, in The Ultrastructure of Sensory Organs I, Friedman, I. (ed.), North Holland Publishing Co., Amsterdam, pp. 1–81.Google Scholar
  71. North, B.B. (1975) Primary amines in California coastal waters: utilization by phytoplankton, Limnol. Oceanogr., 20: 20–27.CrossRefGoogle Scholar
  72. Novoselov, V.I., Krapivinskaya, L.D., and Fesenko, E.E. (1980) Molecular mechanisms of odor sensing. V. Some biochemical characteristics of the alanineous receptor from the olfactory epithelium of the skate Dasyatis pastinaca, Chem. Sens., 5: 195–203.CrossRefGoogle Scholar
  73. Ohno, T., Yoshii, K., and Kurihara, K. (1984) Multiple receptor types for amino acids in the carp olfactory cells revealed by quantitative cross-adaptation model, Brain Res., 310: 13–21.PubMedCrossRefGoogle Scholar
  74. Pocklington, R. (1972) Determination of nanomolar quantities of free amino acids dissolved in North Atlantic ocean waters, Analyt. Biochem., 45: 403–421.PubMedCrossRefGoogle Scholar
  75. Pyatkina, G.A. (1976) Receptor cells of various types and their proportional interrelation in the olfactory organ of larvae and adults of acipenserid fishes (in Russian with English summary), Tsitol., 18: 1444–1449.Google Scholar
  76. Raderman-Little, R (1979) The effect of temperature on the turnover of taste bud cells in catfish, Cell Tissue Kinet., 12: 269–280.PubMedGoogle Scholar
  77. Reese, T.S. and Brightman, M.W. (1970) Olfactory surface and central olfactory connections in some vertebrates, in Taste and Smell in Vertebrates, Ciba Foundation Symposium, Wolstenholme, G.E.W. and Knight, J. (eds.), Churchill, London, pp. 115–143.Google Scholar
  78. Reutter, K. (1971) Die Geschmacksknospen des Zwergwelses Amiurus nebulosus (Lesueur). Morphologische und histochemische Untersuchungen, Z. Zellforsch, Mikrosk. Anat., 120: 280–308.CrossRefGoogle Scholar
  79. Reutter, K. (1974) Cholinergic innervation of scattered sensory cells in fish epidermis, Cell Tissue Res., 149: 143–146.PubMedCrossRefGoogle Scholar
  80. Reutter, K. (1978) Taste organ in the bullhead (Teleostei), Adv. Anat. Embryol. Cell Biol., 55: 1–98.Google Scholar
  81. Reutter, K. (1980) SEM-study of the mucus layer on the receptor field of fish taste buds, in Olfaction and Taste VII, van der Starre, H. (ed.), IRL Press, Washington, D.C., p. 107.Google Scholar
  82. Reutter, K. (1982) Taste organ in the barbel of the bullhead, in Chemoreception in Fishes, Hara, T.J. (ed.), Elsevier, New York, pp. 77–91.Google Scholar
  83. Rhein, L.D. and Cagan, R.H. (1983) Biochemical studies of olfaction: binding specificity of odorants to a cilia preparation from rainbow trout olfactory rosettes, J. Neurochem., 41: 569–577.PubMedCrossRefGoogle Scholar
  84. Rifkin, B. and Bartoshuk, L.M. (1980) Taste synergism between monosodium glutamate and disodium 5’-guanylate, Physiol. Behav., 24: 1169–1172.PubMedCrossRefGoogle Scholar
  85. Roper, S. (1983) Regenerative impulses in taste cells, Science, 220: 1311–1312.PubMedCrossRefGoogle Scholar
  86. Roper, S., and McPheeters, S.M. (1984) Chemosensory stimulation in mudpuppy: KCl evokes impulses in taste cells, Assoc. Chemorecept. Sci. Abst., 6: 10.Google Scholar
  87. Rowley, J.C. and Moran, D.T. (1985) HRP applied to transected trout olfactory nerve fills ciliated receptors, microvillar receptors and some basal cells, Assoc. Chemorecept. Sci. Abst., 7: 157.Google Scholar
  88. Schulte, E. (1972) Studies of the regio olfactoria in the eel, Anguilla anguilla, Z. Zellforsch, Mikrosk. Anat., 125: 210–228.CrossRefGoogle Scholar
  89. Selset, R. and Døving, K.B. (1980) Behavior of mature anadromous char (Salmo alpinus L) towards odorants produced by smolts of their own population, Acta Physiol. Scand., 108: 113–122.PubMedCrossRefGoogle Scholar
  90. Sheldon, R.E. (1909) The reactions of the dogfish to chemical stimuli, J. Comp. Neurol. Psychol., 19: 273–311.CrossRefGoogle Scholar
  91. Silver, W.L. (1982) Electrophysiological responses from peripheral olfactory system of the American eel, Anguilla rostrata, J. Comp. Physiol., 148: 379–388.CrossRefGoogle Scholar
  92. Silver, W.L. and Finger, T.E. (1984) Electrophysiological examination of a non-olfactory, non-gustatory chemosense in the sea robin, Prionotus carolinsus, J. Comp. Physiol., 154: 167–174.CrossRefGoogle Scholar
  93. Silver, W.L. and Maruniak, J.A. (1981) Trigeminal chemoreception in the nasal and oral cavities, Chem. Sens., 6: 295–305.CrossRefGoogle Scholar
  94. Stabell, O.B. and Selset, R. (1980) Comparison of mucus collecting methods in fish olfaction, Acta Physiol. Scand., 108: 91–96.PubMedCrossRefGoogle Scholar
  95. Sutterlin, A.M. and Sutterlin, N. (1970) Taste responses in Atlantic salmon (Salmo salar) parr, J. Fish Res. Board Can., 27: 1927–1942.CrossRefGoogle Scholar
  96. Suzuki, N. (1977) Intracellular responses of lamprey olfactory receptors to current and chemical stimulation, in Food Intake and Chemical Senses, Katjuki, Y., Sato, M., Takagi, S.F., and Oomura, Y. (eds.), University of Tokyo Press. Tokyo, pp. 13–22.Google Scholar
  97. Suzuki, N. (1978) Effects of different ionic environments on the responses of single olfactory receptors in the lamprey, Comp. Biochem. Physiol., 61A: 461–467.Google Scholar
  98. Suzuki, N. (1980) Binding activities of radioactively labeled amino acids to the lamprey olfactory tissue and its fractions, in Proceedings of the 14th Japanese Symposium on Taste and Smell, Tomota, H. (ed.), pp. 33–36.Google Scholar
  99. Suzuki, N. (1982) Responses of olfactory receptor cells to electrical and chemical stimulation, in Chemoreception in Fishes, Hara, T.J. (ed.), Elsevier, New York, pp. 93–100.Google Scholar
  100. Teeter, J. (1974) Electrical properties of taste bud cells and surrounding epithelial cells in catfish and mudpuppies, Ph.D. Thesis, University of Pennsylvania, Philadelphia.Google Scholar
  101. Teichman, H. (1954) Vergleichende Untersuchungen an der Nase der Fische 2, Morphol. Okol. Tiere., 43: 171–212.CrossRefGoogle Scholar
  102. Tester, A.L. (1963) Olfaction, gustation and the common chemical sense in sharks, in Sharks and Survival, Gilbert, P.W. (ed.), Heath, Boston, pp. 255–282.Google Scholar
  103. Theisen, B., Breuker, H., Zeiske, E., and Melinkat, R. (1980) Structure and development of the olfactory organ in the garfish Belone belone (L.) (Teleostei, Atheriniformes), Acta Zool., 61: 161–170.Google Scholar
  104. Thommesen, G. (1982) Specificity and distribution of receptor cells in the olfactory mucosa of the char (Salmo alpinus), Acta Physiol. Scand., 115: 47–56.PubMedCrossRefGoogle Scholar
  105. Thommesen, G. (1983) Morphology, distribution, and specificity of olfactory receptor cells in salmonid fishes, Acta Physiol. Scand., 117: 241–250.PubMedCrossRefGoogle Scholar
  106. Toyoshima, K., Nada, O., and Shimamura, A. (1984) Fine structure of monoamine containing basal cells in the taste buds on the barbels of three species of teleosts, Cell Tissue Res., 235: 479–484.PubMedCrossRefGoogle Scholar
  107. Tucker, D. (1983) Fish chemoreception: peripheral anatomy and physiology, in Fish Neurobiology: Brainstem and Sense Organs, Vol. I, Northcutt, R.G., and Davis, R.E. (eds.), University of Michigan Press, Ann Arbor, pp. 311–349.Google Scholar
  108. Uskova, Y.T. and Chaykovskaya, A.V. (1971) The amino acid content of mucus from the skin of various marine fishes, Hydrobiologia, J7: 79–80.Google Scholar
  109. Yamamoto, M. (1982) Comparative morphology of the peripheral olfactory organ in teleosts, in Chemoreception in Fishes, Hara, T.J. (ed.), Elsevier, New York, pp. 39–59.Google Scholar
  110. Yoshii, K. and Kurihara, K. (1983a) Role of cations in olfactory reception, Brain Res., 274: 239–248.PubMedCrossRefGoogle Scholar
  111. Yoshii, K. and Kurihara, K. (1983b) Ion dependence of the eel taste response to amino acids, Brain Res., 280: 63–67.PubMedCrossRefGoogle Scholar
  112. Yoshii, K., Kamo, N., Kurihara, K., and Kobatake, Y. (1979) Gustatory responses of eel palatine receptors to amino acids and carboxylic acids, J. Gen. Physiol., 74: 301–317.PubMedCrossRefGoogle Scholar
  113. Zeiske, E., Caprio, J., and Gruber, S.H. (1986) Morphological and electrophysiological studies on the olfactory organ of the lemon shark, Negaprion brevirostris. (Poey) (Elasmobranchii: Carcharhinidae), in Second International Conference on Indo-Pacific Fishes, Uyeno, T., Arai, R., Taniuchi, T., and Matsuura, K. (eds.), The Ichthyological Society of Japan, Tokyo, pp. 381–391.Google Scholar
  114. Zeiske, E., Melinkat, R., Breucker, H., and Kux, J. (1976) Ultrastructural studies on the epithelia of the olfactory organ of cyprinodonts (Teleostei, Cyprinodontoidea), Cell Tissue Res., 172: 245–267.PubMedCrossRefGoogle Scholar
  115. Zimmer-Faust, R.K., Tyre, J.E., Michel, W.C., and Case, J.F. (1984) Chemical mediation of appetitive feeding in a marine decapod crustacean: the importance of suppression and synergism, Biol. Bull., 167: 339–353.CrossRefGoogle Scholar

Copyright information

© Springer-Verlag New York Inc. 1988

Authors and Affiliations

  • John Caprio
    • 1
  1. 1.Department of Zoology and PhysiologyLouisiana State UniversityBaton RougeUSA

Personalised recommendations