Essence of keratin in lips and associated structures of a freshwater fish Puntius sophore in relation to its feeding ecology: Histochemistry and scanning electron microscope investigation

Abstract

Morphological specializations in the lips and associated structures of Puntius sophore were examined by scanning electron microscopy and histochemically. The upper lip (UL), in P. sophore, is associated with the horny upper jaw sheath (HUJS) on its ventral side and with the rostral cap (RC) on its dorsal side through a thin and extensive fold of skin (FSUR). The lower lip (LL) is greatly enlarged, conspicuous and associated with horny lower jaw sheath (HLJS) on the dorsal side and ventrally continues with ventral head skin (VHS). On the lateral sides there is a thin and extensive fold of skin (FSLS) between the lower lip and VHS. In contrast to the mucogenic epithelia of the UL, LL, the RC and fold of skins, the horny jaw sheaths are keratinized in nature and surface epithelial cells are characteristically modified into unculi. The UL and the LL are equipped with epithelial cells (EC), mucous cells (MC) and taste buds (TB) while in addition to these cells club cells (CC) are also present in the RC. Keratin found in unculi is an extremely strong protein which is tough and insoluble, they form the hard but un-mineralized structures. Keratin in unculi could be regarded as an adaptation for browsing or scraping food materials from the substrate as the fish grubs about the bottom. The elaboration of mucus is considered to lubricate the surface and protect the epithelia from abrasions. Taste buds are associated to locate and select palatable food and to trigger a ‘pick-up’ reflex.