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首页> 外文期刊>Reviews in Fisheries Science & Aquaculture >The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing
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The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing

机译：鱼类味道的生理学：喂养刺激和肠道化学传感的潜在影响

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Recent advances in understanding the molecular basis of taste physiology in fish could open new opportunities to optimize feeding performance in aquaculture. This is particularly relevant at a time when alternative ingredients are being increasingly used, often reducing the digestibility and acceptability of fish diets, even if they are nutritionally balanced. The molecular characterization of fish taste receptors T1Rs and T2Rs revealed common taste discrimination mechanisms among vertebrates. In addition, data so far appear to indicate that taste signaling elements are conserved from fish to mammals. Nevertheless, fundamental differences between ligand specificities of taste receptors, and the presence of multiple T1R2s in fish species, underlines evolutionary adaptations of the T1R2 receptor to sense metabolically important nutrients, with a shift from sugars in mammals to amino acids in teleosts. This fits well with electrophysiological and behavioral studies on ligand specificities and taste preferences in several fish species. On the other hand, synergistic responses between different attractants could result from additive effects of independent receptor sites and response mechanisms, and this knowledge can be of practical interest to specifically design stimulant mixtures to modulate feed intake in aquaculture. Mammalian taste receptors and signaling elements have also been identified in the gastrointestinal tract, where they trigger multiple endocrine and neuronal pathways regulating digestion, nutrient absorption, feeding, and metabolism. Evidence for the existence of these receptors and signaling pathways in fish guts have recently been uncovered, suggesting that sensory properties of the diet might also have functional effects beyond oral taste sensations and palatability.
机译：近期理解鱼类味道生理学的分子基础的进展可以开辟新的机会，以优化水产养殖中的饲养表现。这在越来越多地使用替代成分时特别是相关的，通常降低鱼类饮食的消化率和可接受，即使它们是营养平衡的。鱼类味受体T1RS和T2RS的分子表征显示脊椎动物中常见的味道鉴别机制。此外，迄今为止的数据似乎表明味道信号元素从鱼到哺乳动物保守。然而，品味受体的配体特异性与鱼类中多次T1R2S的存在之间的根本差异，强调了T1R2受体的进化适应，以感测代谢性重要的营养，从哺乳动物中的糖转移到紧邻氨基酸中。这适合具有关于配体特异性的电生理和行为研究，以及几种鱼类中的味道偏好。另一方面，不同引诱剂之间的协同反应可能是由独立受体位点和响应机制的添加效应产生的，并且这种知识可以是专门设计兴奋混合物来调节水产养殖中的进料摄入量的兴趣。在胃肠道中也已经鉴定了哺乳动物的味道受体和信号元件，其中它们引发多个内分泌和神经元途径调节消化，营养吸收，喂养和代谢。最近发现了鱼肠中存在这些受体和信号通路的证据，表明饮食的感官属性也可能具有超越口服味觉和适口性的功能影响。

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