Olfactory responses of a euryhaline fish, the rainbow trout: adaptation of olfactory receptors to sea water and salt-dependence of their responses to amino acids

Salmonid fishes are able to survive in both fresh water and sea water. Concentrations of NaCl in fresh water and sea water are 0.5 and 493 mmol l-1, respectively, and, hence, salt concentrations in the medium at the olfactory epithelium are greatly changed when the fish migrate between fresh water and sea water. We used the rainbow trout, which is a salmonid fish, to examine the adaptation mechanisms of the olfactory receptors to high concentrations of salts in sea water. Application of sea water to the olfactory epithelium elicited only a very small response in the olfactory nerve, but 500 mmol l-1 NaCl elicited a large response which did not adapt to a spontaneous level with time. It is considered that the olfactory nerve becomes fatigued when the olfactory epithelium is exposed to 500 mmol l-1 NaCl for long periods. We found that the presence of 10 mmol l-1 Ca2+ in sea water inhibited the response to 500 mmol l-1 NaCl, suggesting that Ca2+ in sea water is essential for adaptation of the olfactory receptors to sea water. In the second part of the study, we examined whether the olfactory nerve responses to amino acids, potent stimulants for fish, were altered between fresh water and sea water. The magnitudes of the responses to the six amino acids examined were similar in artificial pond water and artificial sea water, indicating that a large change in NaCl concentration between fresh and sea water does not affect the olfactory nerve responses to amino acids. We used fish reared in fresh water and fish acclimated to sea water and obtained similar results. It was concluded that the tolerance of the olfactory receptors for large changes in osmotic pressure is not acquired while fish are maintained in fresh or sea water, but that the receptors of these euryhaline fish naturally provide the tolerance.