Taste Functions in the Carp An Electrophysiological Study on Gustatory Fibres

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Abstract
The electrical responses of the taste fibres in carp (Cyprinus carpio (L.)) were recorded during the application of various sapid substances. A comparison of the integrated electrical responses from the glossopharyngeal nerve innervating the palatal organ, the facial nerve innervating the lining of the mouth and the barbels, and the branchial nerve innervating the gill rakers showed that the palatal organ seems to be the principal taste organ of this fish. The records from the glossopharyngeal nerve revealed that this nerve contains chemoceptive fibres responding to a great variety of sapid solutions. The response to acid and to sucrose was particularly strong, while the integrated response to 0.5 M NaCl always was considerably weaker. The application of water to the palatal organ had no stimulating effect. Especially noteworthy was a generally quite strong response to the application of human saliva.A study of the records from 114 single taste fibres from the glossopharyngeal nerve revealed that the fibres could be divided into seven groups according to their response pattern. Highly specific response to NaCl was encountered in 14 fibres. Acetic acid (0.005 M) seemed to stimulate all taste fibres, except salt fibres. Specific response to weak acid was noticed in 3 fibres. The fibres which responded to human saliva were also stimulated by sucrose (except for 3 fibres). Touching the surface of the palatal organ did not stimulate any taste fibres.

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