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Analysis of olfactory sensitivity in rainbow trout (Oncorhynchus mykiss) reveals their ability to detect lactic acid, pyruvic acid and four B vitamins

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Abstract

Salmonid fishes like the rainbow trout Oncorhynchus mykiss have a highly developed olfactory sense that allows them to perceive some odorants at very low concentrations, such as certain amino acids and bile salts. Previous behavioral and electrophysiological studies in salmonids have shown strong responses to human skin odor. Because this stimulus represents a complex and heterogeneous mixture of components, we sought to determine which odorants contribute to the sensitive detection of human skin odor by salmonids. In vivo electroolfactogram recordings in O. mykiss revealed lactic acid, pyruvic acid and two B vitamins, thiamine and riboflavin, as novel, potent odorants which triggered responses at nanomolar concentrations. Two more B vitamins, nicotinic and pantothenic acid, were detected at micromolar concentrations. These compounds share important roles in cellular energy metabolism, supporting an original role in food search and feeding behavior of this species and most likely other fishes. The olfactory detection of B vitamins by salmonids represents a new paradigm in chemosensation, warranting further investigation in other teleosts.

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Acknowledgments

This study was supported by the Chilean Government through FONDECYT Grant No. 1120513 and the Millennium Institute CINV (P09-022-F).

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Authors and Affiliations

  1. Centro Interdisciplinario de Neurociencia de Valparaíso (CINV), Facultad de Ciencias, Universidad de Valparaíso, Avda. Gran Bretaña 1111, Playa Ancha, 2360102, Valparaíso, Chile

    Joaquín Valdés, Jesús Olivares, Daniela Ponce & Oliver Schmachtenberg

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  1. Joaquín Valdés
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  2. Jesús Olivares
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  3. Daniela Ponce
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  4. Oliver Schmachtenberg
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Correspondence to Oliver Schmachtenberg.

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Valdés, J., Olivares, J., Ponce, D. et al. Analysis of olfactory sensitivity in rainbow trout (Oncorhynchus mykiss) reveals their ability to detect lactic acid, pyruvic acid and four B vitamins. Fish Physiol Biochem 41, 879–885 (2015). https://doi.org/10.1007/s10695-015-0054-9

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  • DOI: https://doi.org/10.1007/s10695-015-0054-9

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