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Crayfish avoid noxious high, but not low, temperatures

2012; Frontiers Media; Volume: 6; Linguagem: Inglês

10.3389/conf.fnbeh.2012.27.00416

1662-5153

Zen Faulkes,

Cephalopods and Marine Biology

Event Abstract Back to Event Crayfish avoid noxious high, but not low, temperatures Sakshi Puri1 and Zen Faulkes1* 1 The University of Texas-Pan American, Department of Biology, United States Nociceptors (sensory neurons that respond to tissue damage) have not yet been characterized in any crustacean, due in part to a lack of an effective noxious stimulus that causes nociceptive behaviour. Previous research with decapod crustaceans typically showed no behavioural response to extremes of pH (acids and bases), and algogenic chemicals (capsaicin and isothiocyanate). Some studies yielded conflicting results with these stimuli. Nociceptors are often responsive to temperature extremes, even in temperature aquatic animals (e.g., trout). To test responses to noxious high temperature, we touched the inside of the claws of Louisiana red swamp crayfish with the top of a soldering iron that was either heated (temperature higher than 45°C) or at room temperature. Similarly, to test responses to noxious low temperatures, we touched the claws with a piece of dry ice (temperature lower than -70°C) held within plastic forceps, or the room temperature plastic forceps alone. Crayfish showed significantly greater responses to the high temperatures than the control, often with rapid avoidance responses, up to and including tailflips. In contrast, crayfish showed no differences in behaviour to low temperatures. Some individuals would pinch and hold on to dry ice for several seconds. These behaviours are broadly consistent with crayfish responses to more moderate changes in temperature (i.e., crayfish more likely to respond to increase in temperature rather than a decrease). Future research is needed to determine if these responses are mediated by nociceptors or thermoreceptors. Acknowledgements SP was supported by a Howard Hughes Medical Institute (HHMI) undergraduate research grant (award #52006321) and an Undergraduate Research Initiative award from The University of Texas-Pan American. Keywords: crayfish, Crustacea, Nociception, Nociceptors Conference: Tenth International Congress of Neuroethology, College Park. Maryland USA, United States, 5 Aug - 10 Aug, 2012. Presentation Type: Poster Presentation (see alternatives below as well) Topic: Sensorimotor Integration Citation: Puri S and Faulkes Z (2012). Crayfish avoid noxious high, but not low, temperatures. Conference Abstract: Tenth International Congress of Neuroethology. doi: 10.3389/conf.fnbeh.2012.27.00416 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 02 May 2012; Published Online: 07 Jul 2012. * Correspondence: Dr. Zen Faulkes, The University of Texas-Pan American, Department of Biology, Edinburg, TX, 78539, United States, faulkesz@mcmaster.ca Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Sakshi Puri Zen Faulkes Google Sakshi Puri Zen Faulkes Google Scholar Sakshi Puri Zen Faulkes PubMed Sakshi Puri Zen Faulkes Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.