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Chemical Senses 19: 609-615,
© 1994

research-article

Olfactory responses of chum salmon to amino acids are independent of large differences in salt concentrations between fresh and sea water

Takayuki Shoji1, Ken-ichi Fujita1, Masatoshi Ban2, Osamu Hiroi2, Hiroshi Ueda3 and Kenzo Kurihara1,4

1Faculty of Pharmaceutical Sciences, Hokkaido University Sapporo 060 2Hokkaido Salmon Hatchery, Fisheries Agency of Japan Sapporo 062 3Toya Lake Station for Environmental Biology, Faculty of Fisheries, Hokkaido University Abuta 049-57, Japan

4To whom correspondence should be addressed: Faculty of Pharmaceutical Sciences, Hokkaido University, Sapporo 060, Japan

In chum salmon captured at the coastal sea and the natal river, the magnitudes of the olfactory nerve responses to the amino acids after perfusion of the olfactory epithelium with artificial pond water (APW) were similar to those after perfusion with artificial sea water (ASW), although the concentrations of Na+, Cl-, and Ca2+ in ASW were 986, 430 and 27 times higher than those in APW, respectively. The findings suggest that the permeability of these ions across the apical membranes of olfactory cells do not essentially contribute to the transduction mechanism in the salmon.


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