シマイサキTherapon oxyrhynchusの味応答〔英文〕

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概要

• 論文の詳細を見る

• The gustatory sensitivity of the shimaisaki (tigerfish) Therapon oxyrhynchus to a variety of extractive constituents of organisms was studied by recording the neural responses from the facial nerve innervating the anterior palate. The test stimulants included amino acids, peptides, sugars, organic acids and bases, nucleotides and their derivatives and nitrogenous excretory substances.The palatal receptors of the shimaisaki responded well to amino acids, peptides, glycinebetaine and nucleotides. Their sensitivity to some of them was high; the threshold for glycine, the most effective compound presently found, was as low as 10-10 to 10-9 M. Some other amino acids and glycinebetaine also had a fairly low threshold of 10-8-10-9 M.

• 日本水産學會の論文

著者

• 日高 磐夫

  三重大学水産学部

• 石田 義成

  環境科学総合研究所

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• シマイサキTherapon oxyrhynchusの味応答〔英文〕
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