On the sense of taste in two Malagasy Primates (Microcebus murinus and Eulemur mongoz)

The relationship between phylogeny and taste is of growing interest.In this study we present recordings from the chorda tympaniproper (CT) nerve of two lemuriforme primates, the lesser mouselemur (Microcebus murinus) and the mongoose lemur (Eulemur mongoz),to an array of taste stimuli which included the sweeteners acesulfame-K,alitame, aspartame, D-glucose, dulcin, monellin, neohesperidindihydrochalcone (NHDHC), saccharin, sodium superaspartame, stevioside,sucralose (TGS), sucrose, suosan, thaumatin and xylitol, aswell as the non–sweet stimuli NaC1, citric acid, tanninand quinine hydrochloride. In M.murinus the effects of the tastemodifiers gymnemic acid and miraculin on the CT response wererecorded. Conditioned taste aversion (CTA) experiments in M.murinusand two-bottle preference (TBP) tests in E.mongoz were alsoconducted. We found that all of the above tastants except thaumatinelicited a CT response in both species. The CTA technique showedthat M.murinus generalized from sucrose to monellin but notto thaumatin. The intake of aspartame, ranging in concentrationfrom 0.1 to 30 mM was measured in E.mongoz with TBP tests. Atno concentration did we see a preference, but there was a significantrejection of 10 and 30 mM aspartame (P     

Conditioned aversion to sweet and salt in genetically obese and lean Zucker rats1

Conditioned taste aversion to threshold and suprathreshold concentrationsof sodium chloride, sucrose, and other sweeteners was measuredin obese and lean female Zucker rats. In the first experiment0.1M sodium chloride, 0.1M sucrose, or water was paired witha constant dosage of apomorphine hydrochloride (6.72 mg IP foreach rat). The magnitude of conditioned aversion to sucrose(0.1M and 0.316M) and sodium chloride (0.1M and 0.316M) followingthe initial conditioning trial was similar for obese and leanrats. However, repeated cycles of conditioning and extinctiontrials resulted in decreased sucrose intakes for obese ratsand increased sucrose intakes for lean rats. No changes in intakeoccurred with sodium chloride. In the second experiment 0.1M sucrose or water was paired withdoses of apomorphine hydrochloride based on each rat's bodyweight (30 mg/kg IP). The magnitude of aversion to sucrose (0.01M,0.0316M, 0.1M, 0.316M) and other sweetners (0.75M glucose, 0.1Msucrose, 0.001M sodium saccharin, and 0.025M sodium cyclamate)were similar for obese and lean rats. These data suggest thatrepeated testing with sucrose, rather than differences in sensorytaste factors, contributes to the previous reports of decreasedintake and sweet preference of obese rats.     

Development of sucrose preference in rabbit pups

Taste preference behavior in developing rabbit pups was examinedat 2–4 days, 6–8 days and 14–16 days postnatally.0.3 M sucrose and distilled water were presented alternatelyat 2 min. intervals, and volumes ingested were recorded. Sweetpreferences were not expressed until late in the second postnatalweek. Since it is known that rabbit pups exhibit distinctivefacial displays to different taste stimuli at birth (Ganchrowet al., 1979) the delay in the expression of sweet preferencewas postulated to be related to the postnatal maturation ofneural processes central to peripheral and brainstem gustatorycoordinating mechanisms.     

Taste responses of human chorda tympani nerve

Records from humans of summated action potential dischargesof the chorda tympani nerve were examined. The magnitudes ofneural and psychophysical responses were well related only whenthe comparison was made within a given taste quality. The responseto a mixture of 0 02 M citric acid and 0.5 M sucrose was lessthan the sum of the separate responses to the mixture components.Citric acid failed to cross-adapt the response to sucrose, implyingthe receptor sites for sucrose are independent of citric acid.The human chorda tympani nerve shows vigorous responses to mechanicalstimulation and cooling of the tongue that are maintained aftertreatment of the tongue with a water extract of the herb Gymnemasylvestre. Gymnema extract selectively suppressed the responseto all sweeteners tested (sucrose, fructose, saccharin and cyclamate)and also suppressed by – 50% the water-after-citric-acidresponse which has a predominantly sweet taste. Gymnema suppressedby 0 – 10% the water-rinse response following NaCl. fructoseand sucrose that have a predominantly bitter-sour taste. Water-rinseresponses were present even when mechanical and thermal stimulationof the tongue were minimized. The human chorda tympani nerveappears to have positive water-rinse taste responses. Theseare solute-specific off-responses that are probably mediatedby receptor sites independent of those responsible for the on-responseto the given solute.     

The Genetic Basis of Preference for Sweet Substances Among Inbred Strains of Mice: Preference Ratio Phenotypes and the Alleles of the Sac and dpa Loci

Five inbred strains (129/J, BALB/cByJ, C3HeB/FeJ, C57BI/6J andDBA/2J) were examined with two-bottle (48 h) preference ratiotesting across concentrations of sodium saccharin (3 x 10^–4M, 10^–3 M, 3 x 10^–3 M and 10^–2 M), d-phenylalanine(10^–3 M, 10^–2 M and 10^–1 M), and l-glutamine(10^–2 M, 3 x 10^–2 M, 10^–1 M and 3 x 10^–1M). Three consistent groupings of strains were observed acrosssubstances and concentrations:

1. C57BI/6J (preference at low andhigh concentrations);
2. BALB/cByJ and C3HeB/FeJ (preferenceat high concentrations);
3. 129/J and DBA/2J (preference at highconcentration for sodiumsaccharin and indifference to d-phenylalanineand l-glutamine).

If a single locus (presumably dpa or Sac) determines these phenotypes,there are likely to be three alleles. If two independent loci(presumably dpa and Sac) determine these phenotypes, an allelicassignment of Sac^b/dpa^+s for the C57BI/6J strain, Sac^b/dpa^–sfor the BALB/cByJ and C3HeB/FeJ strains, and either Sac^d/dpa^+sor Sac^d/dpa^–s for the 129/J and DBA/2J strains is suggested.Chem. Senses 20: 291–298, 1995.     

Source-sink Relationships, Seed Sucrose Levels and Seed Growth Rates in Soybean

Field experiments using two soybean (Glycine max L. Merrill)cultivars (‘Elgin 87’ and ‘Essex’) wereconducted for 2 years near Lexington, KY, USA to evaluate theeffect of source-sink alterations on seed carbohydrate statusand growth. Sucrose concentrations in developing cotyledonsof control plants were consistently low (<50 m M) early inseed development, but they increased to 100–150 m M byphysiological maturity. The concentrations increased in bothyears by 47 to 59% when 90% of the pods were removed from ‘Elgin87’, but the increase had no effect on individual seedgrowth rate (SGR). Shading (80%) reduced cotyledon sucrose levelsand SGR in both years. The critical cotyledon sucrose concentration(the concentration providing 80% of the maximum cotyledon growthrate) was estimated fromin vitro cotyledon growth at sucroseconcentrations of 0–200 m M. These critical concentrationsvaried from 72–124 m M;in planta control cotyledon sucroseconcentrations were below this critical level during the firsthalf of seed growth but exceeded it in the later stages of growthin all experiments. The estimated critical concentration wasconsistent with the failure of in planta SGR to respond to anincrease in assimilate supply and with the reduction in SGRassociated with a decrease in assimilate supply. The resultssuggest that soybean SGR is generally sink limited if photosynthesisincreases during seed filling, but source limited if photosynthesisis reduced. Copyright 2001 Annals of Botany Company Glycine max(L.) Merrill, soybean, source-sink ratios, sucrose, starch, depodding, shade, in vitro culture     

Different responsiveness of the chorda tympani and glossopharyngeal nerves to L-lysine in mice

Differential taste responsiveness and functional role of thetwo taste nerves, the chorda tympani (CT) and die glossopharyngeal(GL), were studied in mice by examining neural and behavioralresponses to an essential amino acid, L-lysine (Lys). Relativeresponses to Lys were larger in the GL than in the CT nerve.The neural threshold for the Lys response was about 2.5 logunits lower in the GL (about 1.0 µM) than in the CT nerve(about 300 µM). An analysis of concentration-responserelationships suggests a possibility that there are two differentreceptors (high and low affinity types) for Lys showing differentdissociation constants. The posterior tongue region possessesboth types, while the anterior region possesses only the lowaffinity type. Behavioral aversion threshold for Lys in intact mice, measuredby use of a single bottle test, was about 1.0 µM. Thisthreshold was the same as its neural threshold in the GL nerve.Animals whose bilateral GL nerves were sectioned showed a higheraversion threshold (about 300 µM) which was the same asthe neural threshold in the CT nerve. An aversion conditionedto Lys significantly generalized to L-arginine in the intactand CT-denervated mice, and L-arginine and L-histidine in theGL-denervated mice, but the generalization pattern across varioustaste stimuli including the four basic taste stimuli (NaCl,HCl, quinine HCl and sucrose) did not prominently differ amongthe intact, the GL-denervated and CT-denervated mice. These results suggest that taste sensitivity to Lys is higherin the GL than in the CT nerve, but taste quality informationfor Lys conveyed by two taste nerves is not largely different.     

Strain differences among mice in taste psychophysics of sucrose octaacetate

SWR/J inbred mice consistently avoided a 10^–4 M sucroseoctaacetate (SOA) solution in unconditioned two-bottle preferencetests whereas mice of all other inbred strains tested did not(confirming a previous report that used SWR mice of a differentsubline). In a conditioned taste aversion procedure SWR/J miceavoided SOA at concentrations from 10^–3 M to 10^–7M but not at 10^–8 M. Various other inbred strains firstfailed to avoid SOA at concentrations from 10^–3 M to 10^–5M. The major strain difference between SWR and other inbredmice was robust across rearing regimes and when tested withother psychophysical procedures. In single-bottle, free-lickingtests SWR/J mice differed from C57L/J mice in response to SOAfollowing extremely brief exposure to the SOA.The SOA detectionthreshold differences indicated by these psychophysical proceduresare also consistent with differences reported from electrophysiologicalrecordings from glossopharyngeal and chorda tympani nerves inmice of several of the same strains.     

The taste of polycose in hamsters

Hamsters show a preference for Polycose, a mixture of starch-derived glucose polymers, that is as strong as their preference for sucrose. However, in the hamster, taste aversions to Polycose may be less easily acquired than taste aversions to sucrose and the qualitative aspects of Polycose are unknown in this species. In order to examine the taste of Polycose in the hamster, we utilized a taste-aversion protocol with two conditioning trials. Animals were trained to avoid one of three different conditioning stimuli: 50 mM sucrose, 100 mM Polycose and a mixture of 50 mM sucrose with 100 mM Polycose. Control animals were conditioned with deionized water. After the second conditioning trial, generalization testing began for the three conditioning stimuli plus 3 mM citric acid, 300 mM KCI and 30 mM NaCl. The results showed that aversions to Polycose, sucrose or the Polycose/sucrose mixture cross- generalized, demonstrating that Polycose and sucrose share a common taste percept in the hamster. None of the aversions generalized to NaCl, citric acid or KCI. In addition, comparisons among the patterns of taste generalizations indicated that the tastes of Polycose and sucrose also had distinct qualitative components. Finally, although the taste of 100 mM Polycose was more salient than the taste of 50 mM sucrose, the taste of sucrose could still be detected in a mixture with Polycose.      

Genetic Sensitivity to 6-n-Propylthiouracil (PROP) and Hedonic Responses to Bitter and Sweet Tastes

Genetically mediated sensitivity to the bitter taste of 6-n-propylthiouracil(PROP) has been associated with greater acuity for bitter andfor some sweet tastes. Thus far, few studies have explored therelationship between PROP taste sensitivity and hedonic responsesto bitter and sweet. In this study, 87 normal-weight young womenwere divided into PROP non-tasters (n = 18), regular tasters(n = 49), and supertasters (n = 20), based on their PROP detectionthresholds and the scaling of five suprathreshold solutionsof PROP and NaCl. Non-tasters had thresholds >1.8 x 10^–4mol/l PROP. Supertasters had thresholds <3.2 x 10^–5mol/l PROP and PROP/NaCl ratios >1.70. As expected, dislikeof the bitter taste of PROP was determined by its perceivedintensity, which was greater among supertasters than among regulartasters or non-tasters. Significant correlations were observedbetween PROP taste thresholds and the sum of intensity ratings(r = –0.61) and between summed intensity and summed hedonicratings (r = –0.80). PROP taste sensitivity was weaklylinked to enhanced perception of sweet taste, but did not predicthedonic responses to sucrose or to saccharin solutions. Giventhat the dislike of PROP solutions is determined by their perceivedintensity, hedonic responses to PROP solutions may provide arapid way of screening for PROP taster status. Chem. Senses22: 27–37, 1997.     

Gustatory thresholds for food-associated sugars in the spider monkey (Ateles geoffroyi)

The purpose of this study was to determine gustatory thresholds for five different food-associated sugars in Ateles geoffroyi. Using a two-bottle test, three adult spider monkeys were found to significantly prefer concentrations as low as 3 mM sucrose, 15 mM fructose, 20 mM glucose, and 10 mM lactose over tap water. Maltose was significantly discriminated down to 20 mM with individual animals showing either a preference or an aversion, or an inverted U-shaped function of preference toward higher concentrations of this carbohydrate. The results showed the spider monkey to respond to lower sugar concentrations compared to other nonhuman primates tested so far and thus support the assumptions that Ateles geoffroyi may use sweetness as a criterion for food selection, and that the remarkably high sweet-taste sensitivity of this frugivorous species might be correlated with its dietary specialization. © 1996 Wiley-Liss, Inc.     

Interstrain differences in bitter taste responses in mice

Interstrain differences in bitter taste responses were examinedusing inbred strains of mice. Taste responses were recordedfrom the glossopharyngeal and chorda tympani nerves of SWR/J,LP/J, BDP/J and DBA/2J mice. There were large differences inthe magnitude of responses to sucrose octaacetate (SOA) in boththe glossopharyngeal and chorda tympaninerves of SWR/J miceas compared with the other strains of mice. SOA thresholds ofSWR/J mice were 10^–7–^–6 M, whereas they were– 10^–4 M in LP/J mice. On the other hand, no appreciabledifferences were observed in the responses to quinine hydrochlorideand pnenyl-thio-carbamide. The results obtained in the presentexperiments fully explain the findings in behavioral studiesshowing that only SWR/J mice avoid SOA solutions whereas otherstrains do not. ^*Present address: Department of Physiology, Niigata UniversitySchool of Dentistry, Niigata 951, Japan     

Stimulatory Effect of Chloride Ions on NADP Malic Enzyme from Leaves of two C4 Species of Cyperus

NADP malic enzyme (EC 1.1.1.40 [EC] ) from leaves of two C₄ speciesof Cyperus (C. rotundus and C. brevifolius var leiolepis) exihibiteda low level of activity in an assay mixture that contained lowconcentrations of Cl^–. This low level of activity wasmarkedly enhanced by increases in the concentration of NaClup to 200 mM. Since the activity of NADP malic enzyme was inhibitedby Na₂SO₄ and stimulated by relatively high concentration ofTris-HCl (50–100 mM, pH 7–8), the activation ofthe enzyme by NaCl appears to be due to Cl^–. Variationsin the concentration of Mg²⁺ affected the K_A (the concentrationof activator giving half-maximal activation) for Cl^–,which decreased from 500 mM to 80 mM with increasing concentrationsof Mg²⁺ from 0.5 mM to 7 mM. The K_m for Mg²⁺ was decreased from7.7 mM to 1.3 mM with increases in the concentration of NaClfrom zero to 200 mM, although the increase of V_max was not remarkable.NADP malic enzyme from Cyperus, being similar to that from otherC₄ species, was able to utilize Mn²⁺. The K_m for Mn²⁺ was 5mM, a value similar to that for Mg²⁺. The addition of 91 mMNaCl markedly decreased the K_m for Mn²⁺ to 20 +M. NADP malicenzyme from Setaria glauca, which contains rather less Cl^–than other C₄ species, was inactivated by concentrations ofNaCl above 20 mM, although slight activation of the enzyme wasobserved at low concentrations of NaCl at pH7.6. (Received February 20, 1989; Accepted June 12, 1989)     

Inhibition of hamster chorda tympani neural response by copper chloride

Copper chloride was evaluated as a specific inhibitor of neuralresponses to sweet taste stimuli in the goldern hamster (Mesocricetusauratus). The chorda tympani whole-nerve response to taste stimuliwas recorded before and after the tongue was treated for 30s with 0.01, 0.1 and 1 mM CuCl₂. Sweet stimuli [sucrose, fructose,saccharin (calcium salt), D-phenylalanine], which primarilystimulate chorda tympani S fibers, and non-sweet stimuli (NaCl,NH₄Cl) were used. At 0.01 mM, copper chloride had little effect.At 0.10 mM it partially inhibited responses to sucrose and saccharin,but had little effect on responses to D-Phe, fructose, NaCl,NH₄Cl, or a mixture of sucrose plus L-Phe. L-Phe, which hasthe same chelating properties as D-Phe, is not an S-fiber stimulusand likely reduced sucrose inhibiton by chelating the cupricion.Analysis of concentration–response functions revealedthat 0.1 mM copper chloride inhibited the neural response tolow concentrations of sucrose by about 25%, but did not significantlyinhibit high concentrations of surcrose, suggesting competitiveinhibition. In contrast, 0.1 mM CuCl₂ reduced saccharin responsesby 25% throughtout the effective range, suggesting non-competitiveinhibition. Occupation of a saccharide receptor site by coppermay interfere with dimer but not monomer reception and distortthe saccharin receptor site. At 1 mM, CuCl₂ non-competitivelyinhibited responses to sucrose, fructose, saccharin and thenon-sweet NaCl (an N-fiber stimulus), but not NH₄Cl (an H-fiberstimulus). The mechanisms of copper chloride inhibition aredifficult to establish because its effects are weak at concentrationswhere they are specific.     

Preference for sucralose predicts behavioral responses to sweet and bittersweet tastants

Rats can be classified as either sucralose avoiders (SA) or sucralose preferrers (SP) based on their behavioral responses in 2-bottle preference, 1-bottle intake, and brief-access licking tests. The present study demonstrates that this robust phenotypic variation in the preference for sucralose predicts acceptance of saccharin, an artificial sweetener with a purported concentration-dependent "bitter" side taste and a 0.25 M sucrose solution adulterated with increasing concentrations of quinine hydrochloride (QHCl). Specifically, SA displayed decreased preference for and intakes of saccharin (≥41.5 mM) and sucrose-QHCl (>0.5 mM QHCl) solutions, relative to SP. In a second experiment involving brief-access (30-s) tests, SP and SA did not differ in their unconditioned licking responses across a range of sodium chloride or QHCl solutions (0.03-1 mM). However, the acceptability threshold for sucrose was lower in SA, relative to SP (0.06 and 0.13 M, respectively). Our findings suggest that phenotypic differences in sucralose preference are indicative of a more general difference in the hedonic processing of stimuli containing "bittersweet" or "sweet" taste qualities.     

Gustatory preferences in zinc deficient adult rats

Fluid consumption and preference behavior were evaluated asa function of dietary zinc content during adulthood. Dietarytreatment of sixteen adult male rats was initiated 30 days priorto preference testing: eight rats were fed ad libitum a zinc-deficientdiet and eight rats were match-fed a zincreplete diet. Preferencetesting was performed using a 96-hour, two bottle free-choicetechnique. Rats were exposed to each of the following tastant-containingsolutions for successive 4-day periods: 1.5, 3.0, and 4.5x10^–1M sodium chloride; 1.0x10^–2 M sucrose; 2.5x10^–3M hydrochloric acid, and 1.28x10^–6 M quinine sulfate. The two groups had essentially equivalent weights prior to thedietary manipulation. The zinc-deficient rats weighed significantlyless than replete rats throughout preference testing, but didnot appear as physically debilitated as do weanling rats feda zinc-deficient diet for equivalent durations. The deficientrats demonstrated increased preferences for most of the tastantsolutions, accompanied by increased total volume intakes. Thesealterations were attributable to increases in tastant volumeintake by the deficient rats while water intake remained normal.Results were interpreted as supporting the hypothesis that zincdeficiency decreases gustatory sensitivity; however, the etiologyof this effect remains unclear.     

Gustatory responsiveness to monosodium glutamate and sodium chloride in four species of nonhuman primates

The taste responsiveness of six squirrel monkeys, five pigtail macaques, four olive baboons and four spider monkeys to monsodium glutamate (MSG) and to sodium chloride was assessed in two-bottle preference tests of brief duration (2 min). When given the choice between tap water and defined concentrations of the two tastants dissolved in tap water, the animals were found to significantly discriminate concentrations of MSG as low as 2 mM (spider monkeys and olive baboons), 50 mM (pigtail macaques) and 300 mM (squirrel monkeys) from the solvent. With sodium chloride, taste preference thresholds were found to be 1 mM (spider monkeys), 20 mM (pigtail macaques), 50 mM (olive baboons), and 200 mM (squirrel monkeys), respectively. Across-species comparisons of the degree of preference for MSG and sodium chloride displayed by the four primate species showed the same order of spider monkeys>olive baboons>pigtail macaques>squirrel monkeys. When presented with equimolar concentrations of different tastants, all four species preferred sucrose as well as a mixture of sucrose and sodium chloride over MSG, and--at least at one concentration--they preferred MSG over sodium chloride. The results support the assertion that the taste responsiveness of the four primate species to MSG and sodium chloride might reflect an evolutionary adaptation to their respective dietary habits.     

Carbohydrate and osmotic requirements for high-frequency plant regeneration from protoplast-derived colonies of indica and japonica rice varieties

The effects were studied of various carbohydrates and osmoticstress, created by high agarose or carbohydrate concentrations,on the regeneration of fertile plants from protoplast-denvedcolonies of several indica (IR43, Jaya, Pusa Basmati 1) andjaponica (Taipei 309) rice varieties. Observations of the culturesdeveloped on media containing one of these carbohydrates (cellobiose,fructose, glucose, lactose, maltose, mannitol, sorbitol or sucrose),each at 88 mM, indicated that maltose was the preferential carbonsource for the proliferation of embryogenic callus and shootregeneration. Maltose-containing medium induced shoot formationin 24–66% of the protoplast-derived tissues, dependingupon the rice variety, compared to shoot regeneration from 4–32%of the tissues in sucrose-supplemented medium. Media containing288 mM maltose or an equimolar combination of 88 mM maltoseand 200 mM mannitol, caused water loss from calli and promotedthe growth of embryogenic calli. These calli formed shoots withgreater frequencies when subsequently transferred to shoot regenerationmedium with 88 mM maltose. A medium containing 88 mM maltoseand semi-solidified with 1.0% (w/v) instead of 0.5% (w/v) agarosehad a similar beneficial effect on the growth of embryogeniccalli and simultaneously supported high-frequency (48–55%)shoot formation. The optimum shoot regeneration frequencies(60–78%) were obtained when protoplast-derived colonieswere serially cultured on to shoot regeneration medium containing1.0% (w/v) agarose for 4 weeks, followed by a 2-week cultureperiod on the same medium with 0.5% (w/v) agarose. Plants regeneratedon medium containing maltose and/or 1.0% (w/v) agarose werephenotypically normal and fertile. Key words: Carbohydrates, Oryza sativa L, indica and japonica rice, osmotic stress, plant regeneration, protoplast-derived colonies     

Inotropism and Contracture of Aplysiid Ventricles as Related to the Action of Neurohumors on Resting and Action Potentials of Molluscan Hearts

The postsynaptic actions of neurohumors on molluscan musclemay be exerted through control of force as well as by meansof excitation and inhibition. The control of force may appearas potentiation of the response to excitation, as increasedinotropism in spontaneous contractions, or as an increase intonus. We have directed our attention to the alterations offorce induced in aplysiid ventricles by applied postulated neurohumors.The results are interpreted in terms of the known effects ofneurohumors on resting potential and action potentials of molluscanhearts. We recorded compound membrane potentials of aplysiidventricles extracellularly, using a single sucrose gap apparatustogether with a force-displacement transducer to measureforcein contractions or contracture. Aplysia californica ventriclehas a membrane potential of –52.5 ± 9.4 mV. Ventriclesof Aplysia dactylomela or Aplysia californica are depolarizedby increased concentrations of external potassium ion, withan accompanying contracture. After incubation in calcium-freemedium, KCl contracture-force is directly dependent on calciumion concentration. A depolarization of 8.3 ±2.14 mV inpotassium-free medium is blocked by substitution of lithiumfor sodium in the medium, suggesting an electrogenic sodiumpump. There is a sustained depolarization in low chloride medium,which suggests a significant chloride contribution to the restingpotential. Ventricles of Dolabella auriculana or Aplysia dactylomelaare depolarized by acetylcholine (ACh). Threshold for depolarizationis lower than threshold for contracture-force. The ventricleof A. dactylomela is depolarized by 5- hydroxytryptamine (5HT)with threshold at 10^–9 M and a maximum depolarizationof 30 mV at 10^–4M. Depolarization by 5HT may induce beatingbut does not induce contracture. Ventricles of Aplysia californicaare not depolarized by ACh although beating ventricles are inhibited,and a depolarized ventricle in a tonic contracture may be hyperpolarizedand relaxed by low concentrations. The force of contractionof the ventricle of Dolabella auricularia is dependent on theduration of the plateau phase of the cardiac action potential.The plateau is lengthened by 5HT with an accompanying increasein force of beat, and shortened by ACh, with an accompanyingdecrease in force of beat. The action potential in the ventricleof Aplysia californica is not differentiated into spike andplateau phases, and neither ACh nor 5HT has any marked effecton the form of the action potential. Nevertheless, isolatedventricles of Dolabella auricularia, Aplysia dactylomela, andAplysia californica are all excited by 5-hydroxytryptamine,with a threshold at about 10^–M. Both spontaneous beatingand excitation induced in A. californica ventricles by 5HT areblocked by lack of the sodium ion, which may be responsiblefor pacemaker potentials in molluscan hearts.     

Sucrose metabolism and cell elongation in developing sunflower hypocotyls

The relationships between cell elongation and changes in specificactivities of enzymes of sucrose metabolism were investigatedin the growing region of hypocotyls of sunflower seedlings {Helianthusannuus L.) that were grown either in darkness or irradiatedwith continuous white light (WL). After transfer of dark–grownseedlings into WL an inhibition of cell elongation was observed.In etiolated stems, changes in enzymes of sucrose breakdown(acid invertase, sucrose synthase) were closely correlated withthe rate of cell elongation. Irradiation with WL induced a largedrop in acid invertase and a significant decrease in sucrosesynthase. The changes in concentration of sucrose were inverselycorrelated with the activities of the sucrose breakdown enzymes.A short–term experiment revealed that the effect of WLon growth was more rapid than the inhibitory effect on invertaseactivity. In dark–grown stems the activities of enzymesof sucrose biosynthesis (sucrose–phosphate synthase, ribulose1,5 bisphosphate carboxylase/oxygenase) were very low. AfterWL irradiation significant enhancements were measured. However,activities of enzymes of sucrose breakdown were still much largerthan those of sucrose biosynthesis, indicating that the green(de–etiolated) stem remains a sink for sucrose. We suggestthat the relative maintenance of cell osmotic pressure and turgorduring rapid cell elongation in darkness is due to enhancedhydrolysis of imported sucrose, which is cleaved by two enzymes(invertase, sucrose synthase). This process is regulated bylight and hence is under environmental control. Key words: Cell elongation, organ growth, Helianthus annuu, sucrose metabolism, source-sink relationship