The biology of fish olfaction: amino acids and Ga-proteins

鱼类嗅觉的生物学：氨基酸和 Ga 蛋白

• 批准号: 385930-2012
• 负责人: Tierney, Keith
• 金额: $ 2.33万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2014
• 资助国家: 加拿大
• 起止时间: 2014-01-01 至 2015-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=550275
• 关键词: biology; fish; olfaction; amino; acids

The sense of smell (olfaction) is a major route by which organisms gather information from their environment. The external cues can induce a diverse array of responses, ranging from internal physiological adjustments to complex behaviours. In fish, dissolved amino acids are essential do numerous behaviours, ranging from food location, to predator avoidance, to migration. At present we know that amino acids can be detected by three morphologically distinct sensory neurons, but what is not known is how these different neurons work together to evoke behavioural responses. The central goal of my research is to help solve this olfactory puzzle, by characterizing what type of olfactory sensory neuron receptor responds to which odorant to eventually evoke a given outcome?

嗅觉是生物体从环境中收集信息的主要途径。外部线索可以引发一系列不同的反应，从内部的生理调整到复杂的行为。在鱼类中，溶解的氨基酸对许多行为都是必不可少的，从食物位置到躲避捕食者，再到迁徙。目前我们知道，氨基酸可以被三个形态不同的感觉神经元检测到，但尚不清楚这些不同的神经元是如何协同工作来引起行为反应的。我研究的中心目标是帮助解决这个嗅觉难题，通过表征哪种类型的嗅觉感觉神经元感受器对哪种气味做出反应，最终唤起给定的结果？