Document Detail

Feel, smell and see in an egg: emergence of perception and learning in an immature invertebrate, the cuttlefish embryo.
MedLine Citation:
PMID:  23136152     Owner:  NLM     Status:  In-Data-Review    
It is now well established that prenatal sensory experience affects development itself and has long-term consequences in terms of postnatal behavior. This study focused on the functionality of the sensory system in cuttlefish in ovo. Embryos of stage 23, 25 and 30 received a tactile, chemical or visual stimulus. An increase of mantle contraction rhythm was taken to indicate a behavioral response to the stimulus. We clearly demonstrated that tactile and chemical systems are functional from stage 23, whereas the visual system is functional only from stage 25. At stage 25 and 30, embryos were also exposed to a repeated light stimulus. Stage 30 embryos were capable of habituation, showing a progressive decrease in contractions across stimulations. This process was not due to fatigue as we observed response recovery after a dishabituation tactile stimulus. This study is the first to show that cuttlefish embryos behaviorally respond to stimuli of different modalities and that the visual system is the last to become functional during embryonic development, as in vertebrate embryos. It also provides new evidence that the memory system develops in ovo in cuttlefish.
Sébastien Romagny; Anne-Sophie Darmaillacq; Mathieu Guibé; Cécile Bellanger; Ludovic Dickel
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  The Journal of experimental biology     Volume:  215     ISSN:  1477-9145     ISO Abbreviation:  J. Exp. Biol.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0243705     Medline TA:  J Exp Biol     Country:  England    
Other Details:
Languages:  eng     Pagination:  4125-30     Citation Subset:  IM    
Equipe d'Ethologie et de Psychobiologie Sensorielle, Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/Université de Bourgogne/INRA, F-21000 Dijon, France.
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