Consummatory feeding behavior to amino acids in intact and anosmic channel catfish Ictalurus punctatus

What are olfaction and gustation, and do all animals have them?

Different animals have distinctive anatomical and physiological properties to their chemical senses that enhance detection and discrimination of relevant chemical cues. Humans and other vertebrates are recognized as having 2 main chemical senses, olfaction and gustation, distinguished from each other by their evolutionarily conserved neuroanatomical organization. This distinction between olfaction and gustation in vertebrates is not based on the medium in which they live because the most ancestral and numerous vertebrates, the fishes, live in an aquatic habitat and thus both olfaction and gustation occur in water and both can be of high sensitivity. The terms olfaction and gustation have also often been applied to the invertebrates, though not based on homology. Consequently, any similarities between olfaction and gustation in the vertebrates and invertebrates have resulted from convergent adaptations or shared constraints during evolution. The untidiness of assigning olfaction and gustation to invertebrates has led some to recommend abandoning the use of these terms and instead unifying them and others into a single category-chemical sense. In our essay, we compare the nature of the chemical senses of diverse animal types and consider their designation as olfaction, oral gustation, extra-oral gustation, or simply chemoreception. Properties that we have found useful in categorizing chemical senses of vertebrates and invertebrates include the nature of peripheral sensory cells, organization of the neuropil in the processing centers, molecular receptor specificity, and function.

Sensory cutaneous papillae in the sea lamprey (Petromyzon marinus L.): I. Neuroanatomy and physiology

Molecules present in an animal's environment can indicate the presence of predators, food, or sexual partners and consequently, induce migratory, reproductive, foraging, or escape behaviors. Three sensory systems, the olfactory, gustatory, and solitary chemosensory cell (SCC) systems detect chemical stimuli in vertebrates. While a great deal of research has focused on the olfactory and gustatory system over the years, it is only recently that significant attention has been devoted to the SCC system. The SCCs are microvillous cells that were first discovered on the skin of fish, and later in amphibians, reptiles, and mammals. Lampreys also possess SCCs that are particularly numerous on cutaneous papillae. However, little is known regarding their precise distribution, innervation, and function. Here, we show that sea lampreys (Petromyzon marinus L.) have cutaneous papillae located around the oral disk, nostril, gill pores, and on the dorsal fins and that SCCs are particularly numerous on these papillae. Tract-tracing experiments demonstrated that the oral and nasal papillae are innervated by the trigeminal nerve, the gill pore papillae are innervated by branchial nerves, and the dorsal fin papillae are innervated by spinal nerves. We also characterized the response profile of gill pore papillae to some chemicals and showed that trout-derived chemicals, amino acids, and a bile acid produced potent responses. Together with a companion study (Suntres et al., Journal of Comparative Neurology, this issue), our results provide new insights on the function and evolution of the SCC system in vertebrates.

Reproductive and metabolic state differences in olfactory responses to amino acids in a mouth brooding African cichlid fish

Olfaction mediates many crucial life-history behaviors such as prey detection, predator avoidance, migration and reproduction. Olfactory function can also be modulated by an animal's internal physiological and metabolic states. While this is relatively well studied in mammals, little is known about how internal state impacts olfaction in fishes, the largest and most diverse group of vertebrates. Here we apply electro-olfactograms (EOGs) in the African cichlid fish Astatotilapia burtoni to test the hypothesis that olfactory responses to food-related cues (i.e. l-amino acids; alanine and arginine) vary with metabolic, social and reproductive state. Dominant males (reproductively active, reduced feeding) had greater EOG magnitudes in response to amino acids at the same tested concentration than subordinate males (reproductively suppressed, greater feeding and growth rates). Mouth brooding females, which are in a period of starvation while they brood fry in their mouths, had greater EOG magnitudes in response to amino acids at the same tested concentration than both recovering and gravid females that are feeding. Discriminant function analysis on EOG magnitudes also grouped the male (subordinate) and female (recovering, gravid) phenotypes with higher food intake together and distinguished them from brooding females and dominant males. The slope of the initial negative phase of the EOG also showed intra-sexual differences in both sexes. Our results demonstrate that the relationship between olfaction and metabolic state observed in other taxa is conserved to fishes. For the first time, we provide evidence for intra-sexual plasticity in the olfactory response to amino acids that is influenced by fish reproductive, social and metabolic state.

Analysis of olfactory sensitivity in rainbow trout (Oncorhynchus mykiss) reveals their ability to detect lactic acid, pyruvic acid and four B vitamins

Salmonid fishes like the rainbow trout Oncorhynchus mykiss have a highly developed olfactory sense that allows them to perceive some odorants at very low concentrations, such as certain amino acids and bile salts. Previous behavioral and electrophysiological studies in salmonids have shown strong responses to human skin odor. Because this stimulus represents a complex and heterogeneous mixture of components, we sought to determine which odorants contribute to the sensitive detection of human skin odor by salmonids. In vivo electroolfactogram recordings in O. mykiss revealed lactic acid, pyruvic acid and two B vitamins, thiamine and riboflavin, as novel, potent odorants which triggered responses at nanomolar concentrations. Two more B vitamins, nicotinic and pantothenic acid, were detected at micromolar concentrations. These compounds share important roles in cellular energy metabolism, supporting an original role in food search and feeding behavior of this species and most likely other fishes. The olfactory detection of B vitamins by salmonids represents a new paradigm in chemosensation, warranting further investigation in other teleosts.

Foraging and ingestive behaviors of whale sharks, Rhincodon typus, in response to chemical stimulus cues

Whale sharks, Rhincodon typus, display a number of behaviors that suggest these animals can locate food from afar, as well as identify and discriminate between food items. However, their intractably large size and relative rarity in the field has so far prevented direct studies of their behavior and sensory capability. A small population of aquarium-held whale sharks facilitated direct studies of behavior in response to chemical stimulus plumes. Whale sharks were exposed to plumes composed of either homogenized krill or simple aqueous solutions of dimethyl sulfide (DMS), which is associated with krill aggregations and is used by several pelagic species as a food-finding stimulus. Whale sharks exhibited pronounced ingestive and search behaviors when exposed to both types of stimuli, compared to control trials. Ingestive behaviors included open mouth swimming and active surface feeding (gulping). These behaviors were stronger and more prevalent in response to krill homogenate plumes than to DMS plumes. Both chemical stimuli also increased visitation rate, and krill homogenate plumes additionally affected swimming speed. Whale sharks use chemosensory cues of multiple types to locate and identify palatable food, suggesting that chemical stimuli can help direct long-range movements and allow discrimination of different food items. There appears to be a hierarchy of responses: krill metabolites directly associated with food produced more frequent and intense feeding responses relative to DMS, which is indirectly associated with krill. DMS is used to find food by a number of pelagic species and may be an important signaling molecule in pelagic food webs.

Egr-1 induction provides a genetic response to food aversion in zebrafish

As soon as zebrafish larvae start eating, they exhibit a marked aversion for bitter and acidic substances, as revealed by a consumption assay, in which fluorescent Tetrahymena serve as a feeding basis, to which various stimuli can be added. Bitter and acidic substances elicited an increase in mRNA accumulation of the immediate-early response gene egr-1, as revealed by in situ hybridization. Conversely, chemostimulants that did not induce aversion did not induce egr-1 response. Maximum labeling was observed in cells located in the oropharyngeal cavity and on the gill rakers. Gustatory areas of the brain were also labeled. Interestingly, when bitter tastants were repeatedly associated with food reward, zebrafish juveniles learned to ingest food in the presence of the bitter compound. After habituation, the acquisition of acceptance for bitterness was accompanied by a loss of egr-1 labeling. Altogether, our data indicate that egr-1 participates specifically in food aversion. The existence of reward-coupled changes in taste sensitivity in humans suggests that our results are relevant to situations in humans.

Chemotopy of amino acids on the olfactory bulb predicts olfactory discrimination capabilities of zebrafish Danio rerio

Amino acids reliably evoke strong responses in fish olfactory system. The molecular olfactory receptors (ORs) are located in the membrane of cilia and microvilli of the olfactory receptor neurons (ORNs). Axons of ORNs converge on specific olfactory bulb (OB) glomeruli and the neural responses of ORNs expressing single Ors activate glomerular activity patterns typical for each amino acid. Chemically similar amino acids activate more similar glomerular activity patterns then chemically different amino acids. Differential glomerular activity patterns are the structural basis for amino acid perception and discrimination. We studied olfactory discrimination in zebrafish Danio rerio (Hamilton 1822) by conditioning them to respond to each of the following amino acids: L-Ala, L-Val, L-Leu, L-Arg, and L-Phe. Subsequently, zebrafish were tested for food searching activities with 18 nonconditioned amino acids. The food searching activity during 90 s of the test period was significantly greater after stimulation with the conditioned stimulus than with the nonconditioned amino acid. Zebrafish were able to discriminate all the tested amino acids except L-Ile from L-Val and L-Phe from L-Tyr. We conclude that zebrafish have difficulties discriminating amino acid odorants that evoke highly similar chemotopic patterns of activity in the OB.

Olfactory discrimination of complex mixtures of amino acids by the black bullhead Ameiurus melas

On the basis of previous findings of behavioural discrimination of amino acids and on the knowledge of electrophysiology of the catfish (genera Ictalurus and Ameiurus) olfactory organs, behavioural experiments that investigated olfactory discrimination of amino acid mixtures were carried out on the black bullhead Ameiurus melas. Repeated presentations of food-rewarded mixtures released increased swimming activity measured by counting the number of turns >90° within 90 s of stimulus addition. Non-rewarded amino acids and their mixtures released little swimming activity, indicating that A. melas discriminated between the conditioned and the non-conditioned stimuli. Two questions of mixture discrimination were addressed: (1) Are A. melas able to detect components within simple and complex amino acid mixtures? (2) What are the smallest differences between two complex mixtures that A. melas can detect? Three and 13 component mixtures tested were composed primarily of equipotent amino acids [determined by equal electroolfactogram (EOG) amplitude] that contained L-Cys at ×100 the equipotent concentration. Ameiurus melas initially perceived the ternary amino acid mixture as its more stimulatory component alone [i.e. cysteine (Cys)], whereas the conditioned 13 component mixture containing the more stimulatory L-Cys was perceived immediately as different from L-Cys alone. The results indicate that components of ternary mixtures are detectable by A. melas but not those of more complex mixtures. To test for the smallest detectable differences in composition between similar multimixtures, all mixture components were equipotent. Initially, A. melas were unable to discriminate the mixtures of six amino acids from the conditioned mixtures of seven amino acids, whereas they discriminated immediately the mixtures of four and five amino acids from the conditioned mixture. Experience with dissimilar mixtures enabled the A. melas to start discriminating the seven-component conditioned mixture from its six-component counterparts. After fewer than five training trials, A. melas discriminated the mixtures of nine and 10 amino acids from a conditioned mixture of 12 equipotent amino acids; however, irrespective of the number of training trials, A. melas were unable to discriminate the 12 component mixture from its 11 component counterparts.

Major Differences in the Proportion of Amino Acid Fiber Types Transmitting Taste Information From Oral and Extraoral Regions in the Channel Catfish

The present study investigates for the first time in any teleost the amino acid specificity and sensitivity of single glossopharyngeal (cranial nerve IX) fibers that innervate taste buds within the oropharyngeal cavity. These results are contrasted with similar data obtained from facial (cranial nerve VII) fibers that innervate extraoral taste buds. The major finding is that functional differences are clearly evident between taste fibers of these two cranial nerves. Catfishes possess the most extensive distribution of taste buds found in vertebrates. Taste buds on the external body surface are exclusively innervated by VII, whereas IX, along with the vagus (X), innervate the vast majority of taste buds within the oropharyngeal cavity. Responses to the l-isomers of alanine (Ala), arginine (Arg), and proline (Pro), the three most stimulatory amino acids that bind to independent taste receptors, were obtained from 90 single VII and 64 single IX taste fibers. This study confirmed a previous investigation that the amino acid responsive VII fibers consist of two major groups, the Ala and Arg clusters containing taste fibers having thresholds in the ηM range. In contrast, the present study indicates the amino acid responsive IX taste system is dominated by taste fibers responsive to Pro and to Pro and Arg, respectively, has a reduced percentage of Ala fibers, and is less sensitive than VII. The present electrophysiological results are consistent with previous experiments, indicating that the extraoral taste system is essential for appetitive behavior, whereas oropharyngeal taste buds are critical for consummatory behavior.

Olfactory perception of 6 amino acids by human subjects

The olfactory properties of 6 amino acids were assessed in 20 human subjects using psychophysical tests of detectability, discriminability, and chemesthesis. Mean olfactory detection thresholds were found to be 10 microM for D-methionine, 80 microM for L-methionine, 200 microM for L-cysteine, 220 microM for D-cysteine, 75 mM for D-proline, and 100 mM for L-proline. When presented at clearly detectable and intensity-matched concentrations, the subjects readily discriminated between the odors of the L-forms of cysteine, methionine, and proline, whereas they failed to distinguish between the L- and D-forms of a given amino acid. The subjects also failed in localizing the side of monorhinal stimulation with all 6 amino acids when presented at the same concentrations as in the discrimination tasks. These results suggest that amino acids may contribute to the flavor of food not only as taste stimuli but also as olfactory stimuli perceived via ortho- or retronasal smelling. In contrast, it is unlikely that amino acids contribute to flavor perception via chemesthesis. Given that the odors of 4 of the 6 amino acids tested here were detected at concentrations lower than their corresponding taste detection thresholds, this may have important implications for the widespread use of amino acids as food additives as well as for the evaluation of off-flavors caused by amino acids.

Cracking taste codes by tapping into sensory neuron impulse traffic

Insights into the biological basis for mammalian taste quality coding began with electrophysiological recordings from "taste" nerves and this technique continues to produce essential information today. Chorda tympani (geniculate ganglion) neurons, which are particularly involved in taste quality discrimination, are specialists or generalists. Specialists respond to stimuli characterized by a single taste quality as defined by behavioral cross-generalization in conditioned taste tests. Generalists respond to electrolytes that elicit multiple aversive qualities. Na(+)-salt (N) specialists in rodents and sweet-stimulus (S) specialists in multiple orders of mammals are well characterized. Specialists are associated with species' nutritional needs and their activation is known to be malleable by internal physiological conditions and contaminated external caloric sources. S specialists, associated with the heterodimeric G-protein coupled receptor T1R, and N specialists, associated with the epithelial sodium channel ENaC, are consistent with labeled line coding from taste bud to afferent neuron. Yet, S-specialist neurons and behavior are less specific than T1R2-3 in encompassing glutamate and E generalist neurons are much less specific than a candidate, PDK TRP channel, sour receptor in encompassing salts and bitter stimuli. Specialist labeled lines for nutrients and generalist patterns for aversive electrolytes may be transmitting taste information to the brain side by side. However, specific roles of generalists in taste quality coding may be resolved by selecting stimuli and stimulus levels found in natural situations. T2Rs, participating in reflexes via the glossopharynygeal nerve, became highly diversified in mammalian phylogenesis as they evolved to deal with dangerous substances within specific environmental niches. Establishing the information afferent neurons traffic to the brain about natural taste stimuli imbedded in dynamic complex mixtures will ultimately "crack taste codes."

Construction of a taste-blind medaka fish and quantitative assay of its preference-aversion behavior

In vertebrates, the taste system provides information used in the regulation of food ingestion. In mammals, each cell group within the taste buds expresses either the T1R or the T2R taste receptor for preference–aversion discrimination. However, no such information is available regarding fish. We developed a novel system for quantitatively assaying taste preference–aversion in medaka fish. In this study, we prepared fluorescently labeled foods with fine cavities designed to retain tastants until they were bitten by the fish. The subjects were fed food containing a mixture of amino acids and inosine monophosphate (AN food), denatonium benzoate (DN food) or no tastant (NT food), and the amounts of ingested food were measured by fluorescence microscopy. Statistical analysis of the fluorescence intensities yielded quantitative measurements of AN food preference and DN food aversion. We then generated a transgenic fish expressing dominant-negative Gα_i2 both in T1R-expressing and in T2R-expressing cells. The feeding assay revealed that the transgenic fish was unable to show a preference for AN food and an aversion to DN food. The assay system was useful for evaluating taste-blind behaviors, and the results indicate that the two taste signaling pathways conveying preferable and aversive taste information are conserved in fish as well as in mammals.

Neural processing, perception, and behavioral responses to natural chemical stimuli by fish and crustaceans

This manuscript reviews the chemical ecology of two of the major aquatic animal models, fish and crustaceans, in the study of chemoreception. By necessity, it is restricted in scope, with most emphasis placed on teleost fish and decapod crustaceans. First, we describe the nature of the chemical world perceived by fish and crustaceans, giving examples of the abilities of these animals to analyze complex natural odors. Fish and crustaceans share the same environments and have evolved some similar chemosensory features: the ability to detect and discern mixtures of small metabolites in highly variable backgrounds and to use this information to identify food, mates, predators, and habitat. Next, we give examples of the molecular nature of some of these natural products, including a description of methodologies used to identify them. Both fish and crustaceans use their olfactory and gustatory systems to detect amino acids, amines, and nucleotides, among many other compounds, while fish olfactory systems also detect mixtures of sex steroids and prostaglandins with high specificity and sensitivity. Third, we discuss the importance of plasticity in chemical sensing by fish and crustaceans. Finally, we conclude with a description of how natural chemical stimuli are processed by chemosensory systems. In both fishes and crustaceans, the olfactory system is especially adept at mixture discrimination, while gustation is well suited to facilitate precise localization and ingestion of food. The behaviors of both fish and crustaceans can be defined by the chemical worlds in which they live and the abilities of their nervous systems to detect and identify specific features in their domains. An understanding of these worlds and the sensory systems that provide the animals with information about them provides insight into the chemical ecology of these species.

Immunohistochemical localization of cocaine- and amphetamine-regulated transcript peptide in the brain of the catfish,Clarias batrachus (Linn.)

The organization of cocaine- and amphetamine-regulated transcript peptide (CARTp, 54-102) immunoreactivity was investigated in the brain of the catfish, Clarias batrachus. CARTp-immunoreactivity was observed in several granule cells of the olfactory bulbs, in dot-like terminals around mitral cells, and in the fibers of the medial olfactory tracts. While several groups of discrete cells in the telencephalon showed CARTp-immunoreactivity, the immunostained fibers were widely distributed in the area dorsalis and ventralis telencephali. Immunoreactivity was seen in several periventricular and a few magnocellular neurons, and in a dense fiber network throughout the preoptic area. Varying degrees of immunoreactive fibers were seen in the periventricular region in the thalamus, hypothalamus, and pituitary. Some neurons in the nucleus preglomerulosus medialis and lateralis, central nucleus of the inferior lobes, nucleus lobobulbaris of the posterior tuberculum, and nucleus recessus posterioris showed distinct CARTp-immunoreactivity. Considerable immunoreactivity was seen in the optic tectum, rostral torus semicircularis, central pretectal area, and granule cells of the cerebellum. While only isolated immunoreactive cells were seen at three distinct sites in the metencephalon, a fiber network was seen in the facial and vagal lobes and periventricular and ventral regions of the medulla oblongata. The pattern of the CARTp distribution in the brain of C. batrachus suggests that it may play an important role in the processing of sensory information, the regulation of hormone secretion by hypophysial cell types, and motor and vegetative function. Finally, as in other animal species, CARTp seems to play a role in the processing of gustatory information.

Olfactory sensory input increases gill ventilation in male round gobies (Neogobius melanostomus) during exposure to steroids

In teleostean fish, ventilation increases have been observed in response to low dissolved oxygen levels, visual stimuli, and gustatory cues. However, olfactory sensory input may also stimulate gill ventilation rate. We investigated whether olfactory sensory input mediates gill ventilation responses, as suggested by the observation that steroidal compounds detected by the olfactory system elicited increases in opercular activity in the perciform teleost, the round goby (Neogobius melanostomus). Close parallels between gill ventilation and olfactory responses, led us to conduct an empirical study that used two different olfactory sensory deprivation techniques to seek a causal relationship between olfactory epithelial activity and hyperventilation. Chemical lesion of olfactory sensory neurons or mechanical occlusion of the nasal cavities inhibited gill ventilation responses of reproductive male round gobies to estrone (1,3,5(10)-estratrien-3-ol-17-one) and to ovarian extracts. This direct evidence demonstrates the role of olfactory sensory input for the gill ventilation response to putative reproductive pheromones and may represent an important regulatory mechanism for odorant sampling during pheromone communication.

Biochemical enrichment and biophysical characterization of a taste receptor for L-arginine from the catfish, Ictalurus puntatus

Background

The channel catfish, Ictalurus punctatus, is invested with a high density of cutaneous taste receptors, particularly on the barbel appendages. Many of these receptors are sensitive to selected amino acids, one of these being a receptor for L-arginine (L-Arg). Previous neurophysiological and biophysical studies suggested that this taste receptor is coupled directly to a cation channel and behaves as a ligand-gated ion channel receptor (LGICR). Earlier studies demonstrated that two lectins, Ricinus communis agglutinin I (RCA-I) and Phaseolus vulgaris Erythroagglutinin (PHA-E), inhibited the binding of L-Arg to its presumed receptor sites, and that PHA-E inhibited the L-Arg-stimulated ion conductance of barbel membranes reconstituted into lipid bilayers.

Results

Both PHA-E and RCA-I almost exclusively labeled an 82–84 kDa protein band of an SDS-PAGE of solubilized barbel taste epithelial membranes. Further, both rhodamine-conjugated RCA-I and polyclonal antibodies raised to the 82–84 kDa electroeluted peptides labeled the apical region of catfish taste buds. Because of the specificity shown by RCA-I, lectin affinity was chosen as the first of a three-step procedure designed to enrich the presumed LGICR for L-Arg. Purified and CHAPS-solubilized taste epithelial membrane proteins were subjected successively to (1), lectin (RCA-I) affinity; (2), gel filtration (Sephacryl S-300HR); and (3), ion exchange chromatography. All fractions from each chromatography step were evaluated for L-Arg-induced ion channel activity by reconstituting each fraction into a lipid bilayer. Active fractions demonstrated L-Arg-induced channel activity that was inhibited by D-arginine (D-Arg) with kinetics nearly identical to those reported earlier for L-Arg-stimulated ion channels of native barbel membranes reconstituted into lipid bilayers. After the final enrichment step, SDS-PAGE of the active ion channel protein fraction revealed a single band at 82–84 kDa which may be interpreted as a component of a multimeric receptor/channel complex.

Conclusions

The data are consistent with the supposition that the L-Arg receptor is a LGICR. This taste receptor remains active during biochemical enrichment procedures. This is the first report of enrichment of an active LGICR from the taste system of vertebrata.

Role of chemical and visual cues in food recognition by leatherback posthatchlings (Dermochelys coriacea L)

We raised leatherback posthatchlings in the laboratory for up to 7 weeks to study the role of visual and chemical cues in food recognition and food-seeking behavior. Turtles were reared on a formulated (artificial gelatinous) diet and had no contact with test materials until experiments began. Subjects were presented with visual cues (a plastic jellyfish; white plastic shapes [circle, square, diamond] similar in surface area to the plastic model), chemical cues (homogenates of lion's mane jellyfish, Cyanea capillata; moon jellyfish, Aurelia aurita; and a ctenophore, Ocyropsis sp., introduced through a water filter outflow), and visual and chemical cues presented simultaneously. Visual stimuli evoked an increase in swimming activity, biting, diving, and orientation toward the object. Chemical cues elicited an increase in biting, and orientation into water currents (rheotaxis). When chemical and visual stimuli were combined, turtles ignored currents and oriented toward the visual stimuli. We conclude that both cues are used to search for, and locate, food but that visual cues may be of primary importance. We hypothesize that under natural conditions turtles locate food visually, then, as a consequence of feeding, associate chemical with visual cues. Chemical cues then may function alone as a feeding attractant.

Chemical orientation of brown bullheads, Ameiurus nebulosus, under different flow conditions

The spatiotemporal information in chemical signals provides critical information for organisms during chemical orientation. Information in chemical signals is influenced by the hydrodynamic conditions of the environment. Hydrodynamically distinct environments will contain different types of information, which will influence how organisms orient. This study was designed to examine how the orientation behavior of the brown bullhead (Ameiurus nebulosus) is influenced by flow regime. The experiment was conducted in a flume under two different flow conditions. Treatments consisted of control (no odor) and plain gelatin (odor). Percent success, swimming speed, turning angle, heading angle, heading angle upstream, and net-to-gross ratio were analyzed. Brown bullheads were 100% successful in finding the odor source under no flow and 57% successful in flow. Bullheads swam differently in the no-flow condition when compared to the flow condition. Since, these fish did not orient the same under different flow conditions, it appears that hydrodynamics plays a role in shaping their behavior.

Linking gustatory neurobiology to behavior in vertebrates

Technological advances in neuroscience in general, and molecular biology in particular, offer tremendous experimental opportunities for researchers studying the vertebrate gustatory system. Ultimately, however, the neurobiological events must be linked to the taste-related behavior of the animal. Although there has been some promising work in this regard, progress has been hampered by an absence of a unified theoretical framework regarding function, unconfirmed assumptions inherent in many experimental designs, and a misguided predilection for researchers to interpret results from a variety of vertebrate models in the context of human psychophysics. This review article offers a heuristic for the organization of taste function and encourages greater coordination between behavioral and neurobiological approaches to the problem of understanding gustatory processes in the nervous system. The potential power of such coordinated efforts is discussed as well as the possible interpretive pitfalls associated with the neural analysis of gustation.

Expression of a reflex biting/snapping response to amino acids prior to first exogenous feeding in salmonid alevins

Five days prior to first exogenous feeding, amino acid stimuli released reflexive biting/snapping behavior in alevins of both rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis). The biting/snapping responses of salmonid larvae, which obtain nutrients solely from their yolk sacs, were videotaped during presentations of amino acids that are potent olfactory and taste stimuli to adult rainbow trout. The tested salmonid alevins possessed developed eyes and olfactory and taste organs several days prior to the start of spontaneous swimming and exogenous feeding. Five days prior to the first occurrence of complex feeding behavior, L-proline and L-alanine, which released swimming, turning, and biting/snapping (exaggerated biting) behaviors in adult rainbow trout, triggered reflexive biting/snapping behavior in the alevins of rainbow and brook trout, but did not induce swimming. In contrast, L-proline released vigorous swimming, but not biting/snapping activity in alevins of the European freshwater huchen (Hucho huncho), another salmonid species. Unlike in adult rainbow trout where visual and olfactory stimuli control all the successive behavior patterns of feeding behavior, taste stimuli released in alevins of rainbow and brook trout the early biting/snapping reflex independently from the complex feeding behavior. The independent biting/snapping reflex of rainbow and brook trout alevins ceased at the onset of spontaneous swimming activity several hours prior to the first exogenous feeding.

Quinine suppression of single facial taste fiber responses in the channel catfish

Two groups of single facial taste fibers that were responsive to quinine hydrochloride (QHCl) and amino acids were identified in the channel catfish, Ictalurus punctatus. Group I fibers were significantly more excited by quinine hydrochloride (QHCl) than were group II fibers. QHCl (10(-3) M), as one component in a binary mixture, suppressed taste responses of group II fibers to 10(-4) M amino acids (other component) by 61%, but did not inhibit significantly the responses to L-alanine of group I fibers. QHCl (10(-2) M) suppressed the response to 10(-4) M L-alanine of group I fibers by 58% and group II fibers to 10(-4) M L-alanine, L-arginine and L-proline by 89-100%. The suppression of amino acid responses of both groups of fibers by QHCl was reversible in subsequent testing of stimuli in the absence of QHCl. QHCl also suppressed the taste responses to other bitter stimuli [10(-3) M caffeine and 10(-2) M denatonium benzoate(DB)]; however, neither caffeine nor DB suppressed amino acid taste responses. Possible mechanisms for the suppressive effect of QHCl on taste nerve activity are discussed.

Learned olfactory discrimination of amino acids and their binary mixtures in bullhead catfish (Ameiurus nebulosus)

The question of whether bullhead catfish can discriminate binary mixtures of amino acids from the individual components of the mixture was investigated. Two groups of catfish were conditioned to different binary mixtures of L-norvaline (NVAL) and L-leucine (LEU). The concentrations of the amino acids in the conditioned mixtures were adjusted so that in different mixtures either NVAL or LEU was the more stimulatory component. Bullhead catfish were unable to discriminate the more stimulatory components, but were able to discriminate the less stimulatory components and other amino acids from the conditioned mixtures. The third group of bullhead catfish was conditioned to L-proline (PRO) and the responses to different mixtures of PRO and NVAL were subsequently evaluated. Behavioral and electrophysiological (EOG) experiments indicated that the difference in relative stimulatory effectiveness levels between NVAL and PRO is > 30,000 times. For subsequent tests, the concentrations of PRO and NVAL were adjusted to form binary mixtures in which PRO and NVAL, respectively, were the more stimulatory components. Bullhead catfish conditioned to PRO discriminated the mixture if NVAL was the more stimulatory component, but did not discriminate PRO from the mixture if PRO was the more stimulatory component. These results suggest that binary mixtures of amino acids are initially perceived as the more stimulatory components of the mixture.

Learned olfactory discrimination versus innate taste responses to amino acids in channel catfish (Ictalurus punctatus)

Intact channel catfish conditioned to the L-amino acids, proline, arginine, alanine, and lysine, discriminated these stimuli from all other amino acids tested. Behavioral structure-activity tests indicated that L-pipecolate was the only effective agonist of the L-proline conditioned response. For channel catfish in which one of the paired olfactory organs was surgically removed, the number of turns to the conditioned stimulus was 40% fewer than those of intact catfish; however, these semiosmic channel catfish discriminated the conditioned from nonconditioned stimuli, as evidenced by their responding to the conditioned amino acid, with a two- to threefold greater number of turns than to the nonconditioned amino acids. Irrespective of the number of conditioning trials attempted, catfish with both olfactory organs removed were unable to discriminate the conditioned from the nonconditioned stimuli.