Enhancing perception of contaminated food through acid-mediated modulation of taste neuron responses.
Enhancing perception of contaminated food through acid-mediated modulation of taste neuron responses.
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DOI：
10.1016/j.cub.2014.07.069
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发表时间：
2014-09-08
期刊：
影响因子：
--
通讯作者：
Amrein H
中科院分区：
文献类型：
--
作者：
Chen Y;Amrein H
天然食品不仅含有营养素，而且含有无营养和潜在有害的化学物质。因此，动物需要评估食物含量，以便做出适当的喂养决定。在这里，我们调查的影响，酸的味觉神经元的反应和味觉行为的理想的，有营养的糖和糖/苦的化合物的混合物在果蝇。使用Ca 2+成像，我们表明，酸既不激活在跗味觉感受器的甜味或苦味神经元。然而，它们抑制了苦味感受神经元对苦味化合物的反应。此外，酸逆转苦味化合物对甜味感觉神经元的抑制。与这些观察结果一致，行为分析表明，苦味化合物介导的对摄食行为的抑制被酸减轻。为了研究酸调节这些作用的细胞机制，我们沉默了苦味感觉味觉神经元。令人惊讶的是，这种干预对甜神经元的酸介导的去抑制或对糖/苦味化合物混合物或糖/苦味化合物/酸混合物的摄食反应几乎没有影响，这表明感知苦味化合物的两个独立途径。我们的调查表明，酸，当在饮食相关的浓度，提高感知的糖/苦味化合物的混合物。果蝇的天然食物来源-水果和同居酵母-富含糖和酸，但很快就会被微生物，如真菌，原生动物寄生虫和细菌，其中许多产生苦味化合物。我们认为，大多数水果中存在的酸抵消了这些苦味化合物在进食过程中的抑制作用。
Natural foods not only contain nutrients, but also non-nutritious and potentially harmful chemicals. Thus, animals need to evaluate food content in order to make adequate feeding decisions. Here, we investigate the effects of acids on the taste neuron responses and on taste behavior of desirable, nutritious sugars and sugar/bitter compound mixtures in Drosophila melanogaster. Using Ca2+ imaging, we show that acids neither activate sweet nor bitter taste neurons in tarsal taste sensilla. However, they suppress responses to bitter compounds in bitter-sensing neurons. Moreover, acids reverse suppression of bitter compounds exerted on sweet-sensing neurons. Consistent with these observations, behavioral analyses show that bitter compound-mediated inhibition on feeding behavior is alleviated by acids. To investigate the cellular mechanism by which acids modulate these effects, we silenced bitter sensing gustatory neurons. Surprisingly, this intervention had little effect on acid-mediated de-repression of sweet neuron or feeding responses to either sugar/bitter compound mixtures, or sugar/bitter compound/acid mixtures, suggesting two independent pathways by which bitter compounds are sensed. Our investigations reveal that acids, when presented in dietary relevant concentrations, enhance the perception of sugar/bitter compound mixtures. Drosophila’s natural food sources - fruits and cohabitating yeast - are rich in sugars and acids, but are rapidly colonized by microorganisms, such as fungi, protozoan parasites and bacteria, many of which produce bitter compounds. We propose that acids present in most fruits counteract the inhibitory effects of these bitter compounds during feeding.
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影响因子：
9.2
作者：
Jiao, Yuchen;Moon, Seok Jun;Wang, Xiaoyue;Ren, Qiuting;Montell, Craig
通讯作者：
Montell, Craig
影响因子：
16.2
作者：
Lee, Youngseok;Kim, Sang Hoon;Montell, Craig
通讯作者：
Montell, Craig
影响因子：
64.8
作者：
通讯作者：
--
DOI：
10.1002/neu.20063
发表时间：
2004-12-01
期刊：
JOURNAL OF NEUROBIOLOGY
影响因子：
--
作者：
Hiroi, M;Meunier, N;Tanimura, T
通讯作者：
Tanimura, T
影响因子：
5.3
作者：
Beshel, Jennifer;Zhong, Yi
通讯作者：
Zhong, Yi