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Hearing in catfishes: 200 years of research

Ernst Weber stated in 1819, based on dissections, that the swimbladder in the European wels (Silurus glanis, Siluridae) and related cyprinids serves as an eardrum and that the ossicles connecting it to the inner ear function as hearing ossicles similar to mammals. In the early 20th century, K. von Frisch showed experimentally that catfishes and cyprinids (otophysines) indeed hear excellently compared to fish taxa lacking auxiliary hearing structures (ossicles, eardrums). Knowledge on hearing in catfishes progressed in particular in the 21st century. Currently, hearing abilities (audiograms) are known in 28 species out of 13 families. Recent ontogenetic and comparative studies revealed that the ability to detect sounds of low-level and high frequencies (4–6 kHz) depends on the development of Weberian ossicles. Species with a higher number of ossicles and larger bladders hear better at higher frequencies (>1 kHz). Hearing sensitivities are furthermore affected by ecological factors. Rising temperatures increase, whereas various noise regimes decrease hearing. Exposure to high-noise levels (>150 dB) for hours result in temporary thresholds shifts (TTS) and recovery of hearing after several days. Low-noise levels reduce hearing abilities due to masking without a TTS. Furthermore, auditory evoked potential (AEP) experiments reveal that the temporal patterns of fish-produced pulsed stridulation and drumming sounds are represented in their auditory pathways, indicating that catfishes are able to extract important information for acoustic communication. Further research should concentrate on inner ears to determine whether the diversity in swimbladders and ossicles is paralleled in the inner ear fine structure.     

Relationship Between the Qualitative and Quantitative Compositions of Gluten Protein Types and Technological Properties of Synthetic Hexaploid Wheat Derived from Triticum durum and Aegilops tauschii

The contribution of the diploid wheat species Aegilops tauschii (Coss.) Schmall to the technological properties of bread wheat (Triticum aestivum L.) was previously studied by the investigation of synthetic hexaploids derived from tetraploid durum wheat (T. turgidum L.) and three diploid Ae. tauschii lines. The results indicated that bread volume, gluten index, SDS‐sedimentation volume, and maximum resistance of gluten were significantly influenced by the Ae. tauschii lines. To determine the relationship between technological properties and qualitative and quantitative compositions of gluten proteins, the flours of parental and synthetic lines were extracted using a modified Osborne fractionation. Gliadin and glutenin fractions were then characterized by reversed‐phase (RP) HPLC on C₈ silica gel. The HPLC patterns revealed typical differences between synthetic and parental lines. The gliadin patterns of three synthetic lines and the glutenin patterns of two synthetic lines were more similar to that of the diploid Ae. tauschii parents involved in the hybrids. In the glutenin pattern of one synthetic line, characteristics from both Ae. tauschii and the durum wheat parents were observed. The amount of total gliadin and gliadin types of the synthetic lines was mostly intermediate between those of the durum and Ae. tauschii parents. The amounts of total glutenin and glutenin types (HMW and LMW subunits) of the synthetic lines were generally higher than those of the parental lines, and the ratio of gliadins to glutenins was significantly decreased. High positive correlations were found between the amount of total glutenins, HMW, and LMW subunits and bread volume, maximum resistance and extension area of gluten, and SDS‐sedimentation volume. The ratio of gliadins to glutenin subunits had a strong negative influence on these properties. The protein content of the flours and the amount of total gluten proteins were not correlated with any of the technological properties. Results on the relationship between biochemical characteristics and the breadmaking properties indicated that wheat prebreeding would benefit from studies on protein types and quantification in the choice of parents. In addition, the potential of the diploid Ae. tauschii for improvement of breadmaking quality should be further exploited.