選択的表面染色法による魚類の味蕾分布の検索

抄録

A surface staining of taste buds was studied in the minnow Pseudorasbora parva, carp Cyprinus Carpio and blind cave fish Astyanax mexicanus by immersing the tissues in various kinks of staining solutions. The taste pores of buds in the lips, palatal organ and bucal cavity were found to be stained selectively with ponceau S or pontamine sky blue 6B dissolved in trichloroacetic acid solutions. In fresh material the dyes were restricted to only the taste pore regions while in fixed material they penetrated deeply into the buds as well ad into the general epithelium. This surface staining method enables a rapid location and counting of taste buds without preparing histological sections.