Mechanism for food texture preference based on grittiness.
Mechanism for food texture preference based on grittiness.
复制标题
基于砂砾度的食物质地偏好机制。
DOI:
10.1016/j.cub.2021.02.007
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发表时间:
2021-05-10
期刊:
影响因子:
--
通讯作者:
Montell C
中科院分区:
文献类型:
--
作者:
Li Q;Montell C
An animal’s decision to accept or reject a prospective food is based only in part on its chemical composition. Palatability is also greatly influenced by textural features including smoothness versus grittiness, which is influenced by particle sizes. Here, we demonstrate that Drosophila melanogaster is endowed with the ability to discriminate particle sizes in food and uses this information to decide whether a food is appealing. The decision depends on a mechanically-activated channel, OSCA/TMEM63, which is conserved from plants to humans. We found that tmem63 is expressed in a multidendritic neuron (md-L) in the fly tongue. Loss of tmem63 impairs the activation of md-L by mechanical stimuli and the ability to choose food based on particle size. These findings reveal the first role for this evolutionarily conserved, mechanically-activated TMEM63 channel in an animal and provide an explanation as to how flies can sense and behaviorally respond to the texture of food provided by particles. In humans the size of particles in food influences palatability. Li and Montell establish that flies also evaluate the size of particles in food and use this information to assess its appeal. Flies discriminate particle sizes in food through mechanical activation of the TMEM63 channel in a multidendritic neuron (md-L) in their tongue.
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DOI:
10.3791/193
发表时间:
2007-01-01
期刊:
Journal of visualized experiments : JoVE
影响因子:
--
作者:
Shiraiwa, Takashi;Carlson, John R
通讯作者:
Carlson, John R
影响因子:
44.1
作者:
通讯作者:
--
影响因子:
7.7
作者:
Ballesteros A;Fenollar-Ferrer C;Swartz KJ
通讯作者:
Swartz KJ
影响因子:
64.8
作者:
通讯作者:
--
影响因子:
16.2
作者:
Pan B;Akyuz N;Liu XP;Asai Y;Nist-Lund C;Kurima K;Derfler BH;György B;Limapichat W;Walujkar S;Wimalasena LN;Sotomayor M;Corey DP;Holt JR
通讯作者:
Holt JR