Open AccessTHE EFFECT OF TEMPERATURE ON THE TURNOVER OF TASTE BUD CELLS IN CATFISH
Author(s) -
RadermanLittle R.
Publication year - 1979
Publication title -
cell proliferation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.647
H-Index - 74
eISSN - 1365-2184
pISSN - 0960-7722
DOI - 10.1111/j.1365-2184.1979.tb00149.x
Subject(s) - barbel , taste bud , catfish , taste , life span , biology , ictalurus , anatomy , chemistry , biochemistry , fish <actinopterygii> , evolutionary biology , fishery
Renewal of taste bud cells on the barbels of channel catfish was studied. Groups of catfish, held in and acclimitized to 14°C, 18°C, 22°C and 30°C dechlorinated tap water were injected with [ 3 H]thymidine (3.0 μCi/g body weight intraperitoneally). Barbels were sampled at various times after injection and prepared for light microscope autoradiography. Results show that epithelial cells surrounding the taste buds divide and some of their daughter cells migrate into the taste buds. The time at which 50% of the labelled cells have degenerated is taken as the average turnover time or average life span of the taste bud cells. The average life span as well as the time spent inside the taste buds is highly temperature‐dependent. At 14°C, 18°C, 22°C and 30°C the average life span is on the order of 40, 30, 15 and 12 days respectively. Further studies indicate that both light and dark staining cells of the taste bud were labelled.