Understanding the evolution of nutritive taste in animals: Insights from biological stoichiometry and nutritional geometry.
Understanding the evolution of nutritive taste in animals: Insights from biological stoichiometry and nutritional geometry.
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DOI：
10.1002/ece3.7745
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发表时间：
2021-07
影响因子：
2.6
通讯作者：
Dunn RR
中科院分区：
文献类型：
--
作者：
Demi LM;Taylor BW;Reading BJ;Tordoff MG;Dunn RR
味觉生物学的一个主要概念空白是缺乏一个通用的框架来理解动物物种之间不同味觉模式的进化。我们转向两个互补的营养框架，生物化学计量学理论和营养几何学，发展不同的味觉模式在动物中的进化假说。我们描述了含Na、Ca、P、N和C化合物的诱人味道如何与两种框架的原则相一致，这两种框架基于它们对营养失衡和消费者体内平衡的共同关注。具体来说，我们建议，多种营养味觉形态的演变可以通过识别通常在动物组织中比植物组织中更集中的单个元素来预测。此外，我们还讨论了消费者体内平衡如何告知我们为什么一些味道化合物（即，钠、钙和磷盐）根据浓度的不同，可以是有吸引力的或令人厌恶的。我们还讨论了这些互补的框架如何有助于解释不同味觉形态的进化历史，并提高我们对导致某些动物谱系味觉能力丧失的机制的理解。这里提出的想法将刺激研究，桥梁领域的进化生物学，感官生物学和生态学。本文介绍了如何互补的营养框架，生物化学计量理论和营养几何，可以告知我们的理解，在动物中的多种味觉形态的演变。我们描述了含Na、Ca、P、N和C化合物的诱人味道如何与两种框架的原则相一致，这两种框架基于它们对营养失衡和消费者体内平衡的共同关注。
A major conceptual gap in taste biology is the lack of a general framework for understanding the evolution of different taste modalities among animal species. We turn to two complementary nutritional frameworks, biological stoichiometry theory and nutritional geometry, to develop hypotheses for the evolution of different taste modalities in animals. We describe how the attractive tastes of Na‐, Ca‐, P‐, N‐, and C‐containing compounds are consistent with principles of both frameworks based on their shared focus on nutritional imbalances and consumer homeostasis. Specifically, we suggest that the evolution of multiple nutritive taste modalities can be predicted by identifying individual elements that are typically more concentrated in the tissues of animals than plants. Additionally, we discuss how consumer homeostasis can inform our understanding of why some taste compounds (i.e., Na, Ca, and P salts) can be either attractive or aversive depending on concentration. We also discuss how these complementary frameworks can help to explain the evolutionary history of different taste modalities and improve our understanding of the mechanisms that lead to loss of taste capabilities in some animal lineages. The ideas presented here will stimulate research that bridges the fields of evolutionary biology, sensory biology, and ecology. This paper describes how the complementary nutritional frameworks, biological stoichiometry theory and nutritional geometry, can inform our understanding of the evolution of multiple taste modalities in animals. We describe how the attractive tastes of Na‐, Ca‐, P‐, N‐, and C‐containing compounds are consistent with principles of both frameworks based on their shared focus on nutritional imbalances and consumer homeostasis.
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