Identification,release and olfactory detection of bile salts in the intestinal fluid of the Senegalese sole (<Emphasis Type="Italic">Solea senegalensis</Emphasis>) |
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Authors: | Zélia Velez Peter C Hubbard Kevin Welham Joerg D Hardege Eduardo N Barata Adelino V M Canário |
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Institution: | (1) Centro de Ciências do Mar, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;(2) Departamento de Biologia, Universidade de évora, Evora, Portugal;(3) Department of Biological Sciences, University of Hull, Hull, UK;(4) Department of Chemistry, University of Hull, Hull, UK |
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Abstract: | Olfactory sensitivity to bile salts is wide-spread in teleosts; however, which bile salts are released in sufficient quantities
to be detected is unclear. The current study identified bile salts in the intestinal and bile fluids of Solea senegalensis by mass spectrometry–liquid chromatography and assessed their olfactory potency by the electro-olfactogram. The main bile
salts identified in the bile were taurocholic acid (342 mM) and taurolithocholic acid (271 mM) plus a third, unidentified,
bile salt of 532.3 Da. These three were also present in the intestinal fluid (taurocholic acid, 4.13 mM; taurolithocholic
acid, 0.4 mM). In sole-conditioned water, only taurocholic acid (0.31 μM) was released in sufficient quantities to be measured
(release rate: 24 nmol kg−1 min−1). Sole had high olfactory sensitivity to taurocholic acid but not to taurolithocholic acid. Furthermore, olfactory sensitivity
was higher in the upper (right) olfactory epithelium than the lower (left). These two bile acids contribute about 40% of the
olfactory potency of intestinal fluid and account for the difference in potency at the two epithelia. Taurocholic acid (but
not taurolithocholic acid), and possibly other types of bile acid not tested, could be used as chemical signals and the upper
olfactory epithelium is specialised for their detection. |
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Keywords: | Olfaction Asymmetry Bile acid Solea senegalensis Flatfish |
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