Glossopharyngeal taste responses of the channel catfish to binary mixtures of amino acids

This study examines the neural processing of binary mixtures in the glossopharyngeal (IX) taste system of the channel catfish, Ictalurus punctatus, and finds that the nature of the components of a mixture determines the intensity of the neural response to it. Taste buds in fish innervated by IX are located along the gill rakers of the first gill arch and rostral floor of the oral cavity, and function primarily in the consummatory phase of feeding behavior; however, few studies of IX taste responses have been reported in any species of teleost. Here, we report IX taste responses to eight different binary mixtures of amino acids whose components were adjusted to be approximately equipotent in electrophysiological recordings. Four binary (group I) mixtures whose components were indicated from prior electrophysiological cross-adaptation experiments to bind to independent receptor sites resulted in significantly larger (22% average increase) integrated IX taste activity than four other (group II) binary mixtures whose components were indicated to bind to the same or highly cross-reactive receptor sites. These results are similar to those observed previously from facial nerve recordings in channel catfish, and to olfactory and taste responses in other vertebrate and invertebrate species. The group I results help to explain behavioral observations that chemical mixtures of chemosensory stimuli are often more stimulatory than their individual components.     

Tarsal taste neurons of Helicoverpa assulta (Guenée) respond to sugars and amino acids, suggesting a role in feeding and oviposition

Helicoverpa assulta and Helicoverpa armigera are sibling species with different host-plant ranges. We have previously reported electrophysiological and behavioral responses of H.armigera to sugars and amino acids. Here we describe a parallel study performed on H. assulta and compare the results obtained with the two species. In females, fourteen gustatory chemosensilla, identified on one ventrolateral side of the fifth tarsomere were stimulated with sucrose, glucose, fructose, maltose, myo-inositol, and the twenty common amino acids, using the tip-recording technique. The taste receptor neurons in eight chemosensilla were identified sensitive to the sugars, myo-inositol, Lys, Glu, Arg, Trp, and Ser which all induced proboscis extension reflex (PER) when tarsi were stimulated. There was a positive correlation between electrophysiological activities and PER responses triggered by sucrose. No stimulatory effect on oviposition was observed with sugar or amino acid mixtures. In males, three chemosensilla showed responses to the four sugars, but generally weaker than in females. The major difference of the two species was the variety of amino acids triggering electrophysiological responses. The stimulatory effect of sugars and amino acids on H.assulta was also generally weaker than that on H. armigera.     

Electro-olfactogram and multiunit olfactory receptor responses to binary and trinary mixtures of amino acids in the channel catfish, Ictalurus punctatus

In vivo electrophysiological recordings from populations of olfactory receptor neurons in the channel catfish, Ictalurus punctatus, clearly showed that responses to binary and trinary mixtures of amino acids were predictable with knowledge obtained from previous cross-adaptation studies of the relative independence of the respective binding sites of the component stimuli. All component stimuli, from which equal aliquots were drawn to form the mixtures, were adjusted in concentration to provide for approximately equal response magnitudes. The magnitude of the response to a mixture whose component amino acids showed significant cross-reactivity was equivalent to the response to any single component used to form that mixture. A mixture whose component amino acids showed minimal cross-adaptation produced a significantly larger relative response than a mixture whose components exhibited considerable cross-reactivity. This larger response approached the sum of the responses to the individual component amino acids tested at the resulting concentrations in the mixture, even though olfactory receptor dose-response functions for amino acids in this species are characterized by extreme sensory compression (i.e., successive concentration increments produce progressively smaller physiological responses). Thus, the present study indicates that the response to sensory stimulation of olfactory receptor sites is more enhanced by the activation of different receptor site types than by stimulus interaction at a single site type.     

Amino acid receptor sites in the facial taste system of the sea catfish Arius felis

1. The amino acid sensitivity and specificity of the facial taste system of the marine catfish, Arius felis, is characterized electrophysiologically.
2. The facial taste system of Arius felis responded to all 28 amino acids tested, but was highly sensitive to only a few. In general, acidic amino acids and neutral amino acids with short side chains were more effective than imino, basic and neutral amino acids with long side chains.
3. A reciprocal cross-adaptation protocol used to characterize the receptor sites identified at least some relatively independent receptor sites for L-arginine, L-histidine, L-proline, L-alanine, glycine, D-alanine and L-glutamate.
4. Of the 7 amino acids that were indicated to have relatively independent receptor sites, the median electrophysiological threshold for L-alanine, the most stimulatory, and L-proline, the least stimulatory compounds, were 10 nM and 10,000 nM, respectively. The integrated facial taste response did not saturate at test amino acid concentrations up to 10 mM.
5. The generalized depression in responsiveness to test stimuli observed during amino acid adaptation is proposed to be a result of the co-distribution of sensitivity at the level of single taste cells rather than high cross-reactivity of the respective amino acid receptor sites for the test stimuli.

     

Olfactory sensitivity of the herbivorous grass carp, Ctenopharyngodon idella, to amino acids

The olfactory sensitivity of a herbivore, the grass carp, Ctenopharyngodon idella , to ten amino acids was investigated using electrophysiological recording techniques. Underwater electroolfactogram recordings increased exponentially with logarithmic increases of stimulus concentration from threshold to 1 × 10⁻³ m. Calculated detection thresholds ranged from 1 × 10^−7.15 m to 1 × 10^−8.7 M and are similar to those previously reported for carnivorous fish species. The relative stimulatory efficacy (RSE) of the ten amino acids determined at 1 × 10⁻⁴ M revealed five groups of stimuli, with cysteine the most stimulatory and proline the least. Measures of amino acid RSE did not differ significantly from those of previously studied carnivores, except for arginine. Grass carp showed strong responses to this compound, whereas it has produced only limited responses in carnivores. Differences in the responsiveness of herbivores and carnivores were not observed, suggesting that feeding niche segregation is probably not facilitated by differential olfactory sensitivities to feeding stimuli.     

Gustatory responses to amino acids in the chorda tympani nerve of C3H mice

Integrated neural responses to various amino acids were recorded from the chorda tympani (facial) nerve in C3H mice. The basic amino acids hydrochlorides L-Arg-HCl and L-Lys-HCl evoked large magnitude integrated taste responses, similar to that for NaCl, and had estimated electrophysiological thresholds of 0.0001 M. No significant difference was indicated between the response magnitudes for the L- and D-forms of the basic amino acid hydrochlorides; however, responses to the basic amino acid hydrochlorides cross-adapted with NaCl. Responses to neutral L-amino acids (Ser, Ala, Gly), which taste sweet to humans, showed higher thresholds (>0.0003 M), similar to that for sucrose, and did not cross-adapt with basic amino acid hydrochlorides or with NaCl. Responses to the neutral amino acids L-Ser and L-Ala were larger than those to their D-amino acid enantiomers. The acidic amino acids L-Asp and L-Glu showed concentration-response functions different from that for HCl. Both acidic amino acids were more stimulatory than HCl at the same pH, although the responses to them were cross-adapted by HCl, indicating a pH effect. A comparison of the stimulatory effectiveness among amino acid derivatives and analogues suggested that the alpha- amino group is essential for the stimulatory effectiveness of neutral amino acids.      

Chemoreception of amino acids in larvae of two species of Pieris

ABSTRACT. Specificity and sensitivity of gustatory neurones in response to twenty-two amino acids were studied in larvae of Pieris brassicae L. and Pieris rapae L. (Lepidoptera: Pieridae) using electrophysiological methods. Twelve amino acids stimulated a specific amino acid receptor cell in the lateral styloconic sensillum on the maxillary galea of both species, and a further two evoked single unit responses in the same sensillum of P.brassicae only. Histidine, phenylalanine and tryptophane were the weakest stimulants for P.brassicae , but were among the four best stimulants for P.rapae . In both species, eight amino acids were ineffective. Significant differences in stimulatory effectiveness were found between amino acids. Nutritionally essential amino acids were more effective in both species, as in five other lepidopterous species. Similarities with postulated sites for amino acid recognition in the dipteran Boettcherisca peregrina were found.
Concentration-response (C/R) relations were studied for five amino acids. Significant differences were found in saturated response levels. Parameters characterizing C/R relations were estimated using a logistic model. Comparing C/R parameters with phytochemical data on concentrations of free amino acids in a common host plant, Brassica oleracea L., shows that amino acids are effective stimuli at their natural concentrations. The amino acid chemoreceptor seems able to transmit information about concentration differences of amino acids in the plant tissue.     

宁南山区典型植物根际与非根际土壤微生物功能多样性

选择宁南山区9种典型植物的根际与非根际土壤为研究对象,采用Biolog方法对土壤微生物功能多样性进行了研究。结果表明:9种不同植物根际土壤与非根际土壤的微生物活性(AWCD)、微生物多样性指数和微生物均匀度指数均存在明显差异;除冰草外,其他各种植物的根际土壤的微生物活性AWCD、微生物多样性指数和微生物均匀度指数均比非根际土壤的高;9种典型植物根际土壤微生物主要碳源利用类型是羧酸类和氨基酸类,非根际土壤微生物主要碳源利用类型是羧酸类、胺类、氨基酸类;微生物活性、微生物多样性指数和微生物均匀度指数两两之间均达到了极显著相关,与土壤化学性质各指标之间均未达到显著相关水平。     

Identification of electrophysiologically-active compounds for the malaria mosquito, Anopheles gambiae, in human sweat extracts

Abstract. Human sweat samples were chemically fractionated into acid and non-acid components. The most abundant volatile compounds present in the fractions were identified by linked gas chromatography mass spectrometry. The acid fractions were found to be composed of a range of twenty aliphatic and three aromatic carboxylic acids ranging, on average, from 0.02 to 20 ig per ml of sweat sampled. Non-acid fractions were found to contain: 6-methyl-5-hepten-2-one, l-octen-3-ol, decanal, benzyl alcohol, dimethylsulphone, phenylethanol, phenol and 4-mefhylphenol, collectively amounting to 0.1 and 3 |ig per ml of sweat. The major component of sweat was found to be L-lactic acid which constituted from 1 to 5 mg/ml.
Using the intact antennae of the anthropophilic malaria vector mosquito Anopheles gambiae Giles, the peripheral olfactory activities of compounds identified in the sweat fractions were investigated by electroantennography (EAG). Short-chain saturated carboxylic acids, methanoic, ethanoic, propanoic, butanoic, pentanoic and hexanoic acids were found to elicit significantly larger EAG responses than longer chain saturated carboxylic acids from female An.gambiae. For a given dose the largest amplitude EAG response was elicited by methanoic acid. Pentanoic acid elicited larger EAG responses than either butanoic or hexanoic acids. Two non-acidic compounds, l-octen-3-ol and 4-methylphenol, were found to elicit significant dose-dependent EAG responses from female An.gambiae. 1 -Octen-3-ol elicited larger EAG responses than 4-methylphenol for a given dose, but both compounds elicited smaller EAG responses than the same dose of C_]-C₆straight-chain aliphatic carboxylic acids. The possible behavioural significance of the EAG-active compounds identified in human sweat samples is discussed.     

De Novo Synthesis of Amino Acids by the Ruminal Bacteria Prevotella bryantii B14, Selenomonas ruminantium HD4, and Streptococcus bovis ES1

The influence of peptides and amino acids on ammonia assimilation and de novo synthesis of amino acids by three predominant noncellulolytic species of ruminal bacteria, Prevotella bryantii B₁4, Selenomonas ruminantium HD4, and Streptococcus bovis ES1, was determined by growing these bacteria in media containing ¹⁵NH₄Cl and various additions of pancreatic hydrolysates of casein (peptides) or amino acids. The proportion of cell N and amino acids formed de novo decreased as the concentration of peptides increased. At high concentrations of peptides (10 and 30 g/liter), the incorporation of ammonia accounted for less than 0.16 of bacterial amino acid N and less than 0.30 of total N. At 1 g/liter, which is more similar to peptide concentrations found in the rumen, 0.68, 0.87, and 0.46 of bacterial amino acid N and 0.83, 0.89, and 0.64 of total N were derived from ammonia by P. bryantii, S. ruminantium, and S. bovis, respectively. Concentration-dependent responses were also obtained with amino acids. No individual amino acid was exhausted in any incubation medium. For cultures of P. bryantii, peptides were incorporated and stimulated growth more effectively than amino acids, while cultures of the other species showed no preference for peptides or amino acids. Apparent growth yields increased by between 8 and 57%, depending on the species, when 1 g of peptides or amino acids per liter was added to the medium. Proline synthesis was greatly decreased when peptides or amino acids were added to the medium, while glutamate and aspartate were enriched to a greater extent than other amino acids under all conditions. Thus, the proportion of bacterial protein formed de novo in noncellulolytic ruminal bacteria varies according to species and the form and identity of the amino acid and in a concentration-dependent manner.     

Electro-olfactogram and multiunit olfactory receptor responses to complex mixtures of amino acids in the channel catfish, Ictalurus punctatus

In vivo electrophysiological recordings from populations of olfactory receptor neurons in the channel catfish, Ictalurus punctatus, clearly showed that both electro-olfactogram and integrated neural responses of olfactory receptor cells to complex mixtures consisting of up to 10 different amino acids were predictable with knowledge of (a) the responses to the individual components in the mixture and (b) the relative independence of the respective receptor sites for the component stimuli. All amino acid stimuli used to form the various mixtures were initially adjusted in concentration to provide approximately equal response magnitudes. Olfactory receptor responses to both multimixtures and binary mixtures were recorded. Multimixtures were formed by mixing equal aliquots of 3-10 different amino acids. Binary mixtures were formed by mixing equal aliquots of two equally stimulatory solutions. Solution 1 contained either one to nine different neutral amino acids with long side-chains (LCNs) or one to five different neutral amino acids with short side-chains (SCNs). Solution 2, comprising the binary mixture, consisted of only a single stimulus, either a LCN, SCN, basic, or acidic amino acid. The increasing magnitude of the olfactory receptor responses to mixtures consisting of an increasing number of neutral amino acids indicated that multiple receptor site types with highly overlapping specificities exist to these compounds. For both binary mixtures and multimixtures composed of neutral and basic or neutral and acidic amino acids, the receptor responses were significantly enhanced compared with those mixtures consisting of an equal number of only neutral amino acids. These results demonstrate that receptor sites for the basic and acidic amino acids, respectively, are highly independent of those for the neutral amino acids, and suggest that a mechanism for synergism is the simultaneous activation of relatively independent receptor sites by the components in the mixture. In contrast, there was no evidence for the occurrence of mixture suppression.     

Heavy metal complexation in polluted molluscs II. Oysters (Ostrea edulis and Crassostrea gigas)

Cadmium, zinc and copper, accumulated from polluted habitats by the oysters Ostrea edulis and Crassostrea gigas, were studied. Three distinct low molecular weight (less than 3000 daltons) zinc complexes were separated from highly contaminated C. gigas, one of which may be a complex with the amino acid taurine. Only one of these zinc complexes was present in less contaminated specimens of O. edulis. On gel permeation chromatography of oyster extracts, copper was eluted together with amino acids (principally taurine) and the betaine homarine. No evidence of metallothionein type proteins was found.     

Gustatory sensitivity of the herbivore Tilapia zillii to amino acids

The gustatory sensitivity of the herbivorous fish Tilapia zillii was investigated using electrophysiological techniques. Integrated responses from facial taste nerves were recorded during stimulation by l l amino acids. All compounds proved to be effective stimuli. The relative stimulatory efficacy (RSE) determined at 1 × 10 ⁻³ m indicated that stimuli can be organized into three groups on the basis of similarity of efficacy. Effects of pH which altered the RSE of some amino acids are documented. Amino acid RSE differed to some extent from those of previously studied carnivorous fish. There was concordance between the composition of preferred food, effective feeding stimuli and the peripheral receptor responses. These observations support the hypothesis that peripheral chemosensitivity might serve as a mechanism of feeding specialization in some fish.     

Taste responses of the facial and glossopharyngeal nerves to amino acids in the rainbow trout

No significant differences were noted between responses of rainbow trout Oncorhynchus mykiss facial and glossopharyngeal nerves to 15 amino acids. Nine of these amino acids tested at 10⁻² M were stimulatory, whereas only two tested at 10⁻³ M were effective gustatory stimuli. For both nerve systems, ≤10⁻³ M L-proline was the most stimulatory amino acid, with an estimated threshold of 10⁻⁷ M; however, L-α-amino-β-guanidino-propionic acid (estimated threshold of 3×10⁻³ M), was the most potent compound at 10⁻² M. These results indicate that the same amino acids activate taste buds innervated by facial and glossopharyngeal nerves, respectively, and suggest that the same amino acids can be important in chemosensory feeding behaviour in the rainbow trout.     

A chemoenzymatic synthesis of deoxy sugar esters involving stereoselective acetylation of hemiacetals catalyzed by CALB

An extension of the scope of the chemoenzymatic strategy for the synthesis of stereochemically pure pyranose deoxy sugar esters of different carboxylic acids has been achieved. The objective of the work was to extend the strategy to the synthesis of furanose deoxy sugar derivatives and additionally, to N-Boc-protected amino acid esters. With all used carboxylic acids (deoxycholic acid, α-methoxyphenylacetic acid, N-Boc-l-phenylalanine and N-Boc-l-tyrosine) the lipase-catalyzed stereoselective acetylation of furanose or pyranose hemiacetal moiety as a key step afforded one desired stereochemically pure acetylated hemiacetal deoxy sugar ester in high de.     

Analyses of fermentation products of Listeria species by frequency-pulsed electron-capture gas-liquid chromatography

Aerobic fermentation broths of eight Listeria monocytogenes strains, two or more strains of the remaining six Listeria species, and one strain of Jonesia denitrificans were examined by frequency-pulsed electron-capture gas-liquid chromatography for carboxylic acids, alcohols, amines, and hydroxy acids. All species produced acetic, isobutyric, butyric, isovaleric, phenylacetic, lactic, 2-hydroxybutyric, 2-hydroxyvaleric, and 2-hydroxyisocaproic acids. Propionic acid was not formed, and traces of isocaproic acid were observed. Of the alcohol and amine derivatives observed, only acetylmethylcarbinol, butylamine, and putrecine were identified. Recognition of the products of glucose and amino acid metabolism serves to further characterize the members of the genus Listeria both taxonomically and physiologically.     

不同林龄杉木+闽楠复层林土壤磷形态及微生物功能多样性变化

磷是限制亚热带地区林木生长的关键因素之一,研究土壤微生物群落功能多样性对土壤磷素的影响,对亚热带地区人工林可持续经营具有重要意义。在江西官山林场选取了3种不同林龄杉木+闽楠（4 a、7 a、11 a）复层林为研究对象,测定了土壤全磷、有效磷及无机磷组分含量,采用Biolog-ECO法研究了复层林表土层（0-20 cm）土壤微生物群落对碳源的利用特征,并分析了土壤磷素与土壤微生物功能多样性的关系。结果表明：（1）土壤全磷、有效磷及无机磷组分含量随复层林营建时间延长呈增加趋势;（2）不同林分类型土壤微生物群落功能多样性差异显著。土壤微生物碳源代谢活性（AWCD）以及多样性指数也均随复层林营建时间延长呈增加趋势;多聚物类是杉木纯林土壤微生物利用的主要碳源,7 a复层林对碳水化合物、羧酸和酚酸的利用强度较大,11 a复层林对氨基酸、胺类、多聚物、羧酸和酚酸的利用强度较大,并且11 a复层林土壤微生物群落代谢碳水化合物、氨基酸、羧酸、胺类和酚酸的强度显著高于4 a复层林和杉木纯林,而4 a复层林与杉木纯林土壤微生物群落对不同碳源利用率的差异较小（除多聚物外）。（3）土壤微生物多样性指数、氨基酸类、胺类和酚酸类物质与土壤全磷、有效磷、Al-P和Fe-P含量之间显著正相关,随机森林模型分析表明,氨基酸、胺类和酚酸是不同林分类型土壤微生物利用的主要碳源。因此,杉木纯林转化为复层异龄林更有利于森林土壤磷的储存和供应,土壤微生物群落代谢功能多样性的增大可能是提高复层异龄林土壤磷有效性的关键调控因素。     

Quantitative microanalysis of cell walls of Saprolegnia diclina humphrey and Tremella mesenterica fries

Cell walls of the fungi Saprolegnia diclina Humphrey and Tremella mesenterica Fries were analyzed quantitatively. Particular attention was paid to the hydrolysis and analysis of neutral sugars, amino sugars and amino acids. These components, together with total lipids, total uronic acids and the ashed residue, accounted for more than 90% by weight of the original dry cell wall preparation. There were substantial losses of amino acids during hydrolysis; however, analytical recovery approached 100% when total protein was calculated from the total nitrogen analysis. The analytical procedures were reproducible (±3% for amino acids and amino sugars, and ±5–10% for other components) when applied to individual cell wall preparations. However, even under carefully standardized conditions, different cell wall preparations from the same species showed variable composition.Glucose was the predominant neutral sugar in the cell wall polymers of both species. The amino acid compositions were remarkable in that neither species contained detectable levels of cyst(e)ine. Hydroxyproline was detected in both species. The report from Tremella mesenterica is the first for this imino acid from the cell wall of a Basidiomycete.     

Taste-mediated behavioral and electrophysiological responses by the predatory fish Ariopsis felis to deterrent pigments from Aplysia californica ink

Chemical defenses are used by many organisms to avoid predation, and these defenses may function by stimulating predators’ chemosensory systems. Our study examined detection mechanisms for components of defensive ink of sea hares, Aplysia californica, by predatory sea catfish, Ariopsis felis. Behavioral analyses show aplysioviolin and phycoerythrobilin are detected intra-orally and by barbels and are deterrent at concentrations as low as 0.1% full strength. We performed electrophysiological recordings from the facial–trigeminal nerve complex innervating the maxillary barbel and tested aplysioviolin, phycoerythrobilin, amino acids, and bile salts in cross-adaptation experiments. Amino acids and bile salts are known stimulatory compounds for teleost taste systems. Our results show aplysioviolin and phycoerythrobilin are equally stimulatory and completely cross-adapt to each other’s responses. Adaptation to aplysioviolin or phycoerythrobilin reduced but did not eliminate responses to amino acids or bile salts. Adaptation to amino acids or bile salts incompletely reduced responses to aplysioviolin or phycoerythrobilin. The fact that cross-adaptations with aplysioviolin and phycoerythrobilin were not completely reciprocal indicates there are amino acid and bile salt sensitive fibers insensitive to aplysioviolin and phycoerythrobilin. These results indicate two gustatory pathways for aplysioviolin and phycoerythrobilin: one independent of amino acids and bile salts and another shared with some amino acids.