Taste receptors and gustatory associated G proteins in channel catfish, Ictalurus punctatus

Sen Gao, Shikai Liu, Jun Yao, Tao Zhou, Ning Li, Qi Li, Rex Dunham, Zhanjian "John" Liu

Research output: Contribution to journalArticle

3 Scopus citations

Abstract

Taste sensation plays a pivotal role in nutrient identification and acquisition. This is particularly true for channel catfish (Ictalurus punctatus) that live in turbid waters with limited visibility. This biological process is mainly mediated by taste receptors expressed in taste buds that are distributed in several organs and tissues, including the barbels and skin. In the present study, we identified a complete repertoire of taste receptor and gustatory associated G protein genes in the channel catfish genome. A total of eight taste receptor genes were identified, including five type I and three type II taste receptor genes. Their genomic locations, phylogenetic relations, orthologies and expression were determined. Phylogenetic and collinear analyses provided understanding of the evolution dynamics of this gene family. Furthermore, the motif and dN/dS analyses indicated that selection pressures of different degrees were imposed on these receptors. Additionally, four genes of gustatory associated G proteins were also identified. It was indicated that expression patterns of catfish taste receptors and gustatory associated G proteins across organs mirror the distribution of taste buds across organs. Finally, the expression comparison between catfish and zebrafish organs provided evidence of potential roles of catfish skin and gill involved in taste sensation.

Original languageEnglish (US)
Pages (from-to)1-9
Number of pages9
JournalComparative Biochemistry and Physiology - Part D: Genomics and Proteomics
Volume21
DOIs
StatePublished - Mar 1 2017
Externally publishedYes

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Keywords

  • Barbel
  • Catfish
  • Evolution
  • Skin
  • Taste receptor

ASJC Scopus subject areas

  • Physiology
  • Biochemistry
  • Molecular Biology
  • Genetics

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