Innate and Conditioned Taste Processing in Drosophila.
Innate and Conditioned Taste Processing in Drosophila.
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DOI：
10.1101/pdb.top107864
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发表时间：
2023-02
影响因子：
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通讯作者：
Elizabeth B. Brown;Kurtresha Worden;Yuanyuan Li;Pavel Masek;A. Keene
中科院分区：
文献类型：
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作者：
Elizabeth B. Brown;Kurtresha Worden;Yuanyuan Li;Pavel Masek;A. Keene
对味觉的外围检测使动物能够检测食物的饮食价值及其潜在的毒性。许多口味，如糖和脂肪，会引起反射性食欲反应，而其他食物，如奎宁，则会引起厌恶。食物的相对价值可以根据动物的内部状态和先前的经验而变化。了解检测和反应味觉的神经和遗传基础，以及这些行为如何随着经验的变化，是感官神经科学的核心。果蝇的鼻子或腿上呈现诱人的味觉，会引起强烈的反射性的鼻子伸展反应(PER)。这种可量化的反应可以用来研究味觉检测背后的感受器，参与感觉处理的神经回路，以及简单进食行为所需的肌肉组织。此外，我们开发了一种记忆测试，将食欲和苦味配对，导致厌恶的味觉条件反射，其中对有吸引力的味觉的PER反应减弱。与许多记忆测试不同的是，这种测试不需要专门的设备，可以很容易地在教学和研究实验室实施。在这里，我们介绍了研究果蝇每次摄食反应和厌恶味觉记忆的方案。
Peripheral detection of tastants allows animals to detect the dietary value of food and its potential toxicity. Many tastants such as sugars and fats elicit reflexive appetitive responses, whereas other foods such as quinine induce aversion. The relative value of food can change in accordance with an animal's internal state and prior experience. Understanding the neural and genetic bases for the detection and response to tastants, as well as how these behaviors change with experience, is central to sensory neuroscience. The presentation of attractive tastants to the proboscis or legs of the fruit fly Drosophila melanogaster induces a robust and reflexive proboscis-extension response (PER). This quantifiable response can be used to study the receptors underlying taste detection, the neural circuits involved in sensory processing, and the musculature required for a simple feeding behavior. Furthermore, we have developed a memory assay pairing appetitive and bitter tastants, resulting in aversive taste conditioning, in which the PER response to attractive tastants is diminished. Unlike many memory assays, this assay does not require specialized equipment and can be readily implemented in teaching and research laboratories. Here, we introduce protocols for studying the PER feeding response and aversive taste memory in Drosophila.