The molecular basis of sugar sensing in Drosophila larvae.
The molecular basis of sugar sensing in Drosophila larvae.
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DOI：
10.1016/j.cub.2013.06.028
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发表时间：
2013-08-05
期刊：
影响因子：
9.2
通讯作者：
Amrein, Hubert
中科院分区：
文献类型：
--
作者：
Mishra, Dushyant;Miyamoto, Tetsuya;Rezenom, Yohannes H.;Broussard, Alex;Yavuz, Ahmet;Slone, Jesse;Russell, David H.;Amrein, Hubert
食品化学品的评估对于做出适当的喂养决定至关重要。味觉受体 (Gr) 基因的分子遗传学分析及其参与的神经回路的特征使人们对成年果蝇的味觉有了广泛的了解[1, 2]。例如，Grgene 家族的八个相对高度保守的成员（Gr5a、Gr61a 和 Gr64a-f），被称为 assugar Grgenes，被认为与成年果蝇的糖味有关 [3-8]，而其余的大多数 Grgenes 可能编码苦味受体 [9-11]，尽管有些功能是信息素 [12-14] 和二氧化碳 [15， 16]受体。与成蝇相比，人们对幼虫味觉感知的细胞和分子基础知之甚少。在这里，我们将 Gr43a 确定为主要的幼虫糖受体，最近证明它在成年果蝇中具有血淋巴果糖传感器的功能 [17]。我们发现它在大脑的味觉神经元、前室神经元以及感觉神经元中表达。缺乏Gr43的幼虫无法感知糖，而所有八糖Grgenes的幼虫突变体都没有表现出明显的缺陷。最后，我们证明大脑神经元对于感知所有主要膳食糖是必要且充分的，这可能涉及将碳水化合物转化为果糖的食后机制。
Evaluation of food chemicals is essential to make appropriate feeding decisions. The molecular genetic analysis ofGustatory receptor(Gr) genes and the characterization of the neural circuits that they engage has led to a broad understanding of taste perception in adultDrosophila[1, 2]. For example, eight relatively highly conserved members of theGrgene family (Gr5a,Gr61a, andGr64a-f), referred to assugar Grgenes, are thought to be involved in sugar taste in adult flies [3–8], while the majority of the remainingGrgenes are likely to encode bitter taste receptors [9–11], albeit some function as pheromone [12–14] and carbon dioxide [15, 16] receptors. In contrast to the adult fly, relatively little is known about the cellular and molecular basis of taste perception in larvae. Here, we identify Gr43a, which was recently shown to function as a hemolymph fructose sensor in adult flies [17], as the major larval sugar receptor. We show that it is expressed in taste neurons, proventricular neurons, as well as sensory neurons of the brain. Larvae lackingGr43afail to sense sugars, while larvae mutant for all eightsugar Grgenes exhibit no obvious defect. Finally, we show that brain neurons are necessary and sufficient for sensing all main dietary sugars, which probably involves a postingestive mechanism of converting carbohydrates into fructose.
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影响因子：
64.5
作者：
Miyamoto T;Slone J;Song X;Amrein H
通讯作者：
Amrein H
DOI：
10.1523/jneurosci.3363-11.2011
发表时间：
2011-10-26
期刊：
The Journal of neuroscience : the official journal of the Society for Neuroscience
影响因子：
--
作者：
Kwon JY;Dahanukar A;Weiss LA;Carlson JR
通讯作者：
Carlson JR
影响因子：
3.5
作者：
Schipanski A;Yarali A;Niewalda T;Gerber B
通讯作者：
Gerber B
影响因子：
9.2
作者：
Ueno, K;Ohta, M;Isono, K
通讯作者：
Isono, K
影响因子：
1.5
作者：
Suster, ML;Seugnet, L;Sokolowski, MB
通讯作者：
Sokolowski, MB