Molecular neurobiology of Drosophila taste.
Molecular neurobiology of Drosophila taste.
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DOI：
10.1016/j.conb.2015.06.001
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发表时间：
2015-10
影响因子：
5.7
通讯作者：
Dahanukar A
中科院分区：
文献类型：
--
作者：
Freeman EG;Dahanukar A
果蝇是研究味觉编码的分子和细胞基础的有力模型。苍蝇通过被不同种类的化合物激活的味觉神经元群体来感知促味剂。在过去的几年里，已经见证了定义味觉神经元的特性的研究，确定了功能上不同类别的甜味和苦味神经元，表达独特的味觉受体（Gr）基因的子集，以及水，盐和信息素传感神经元，表达扒手（ppk）或离子型受体（Ir）家族的成员。在理解味觉信息如何被处理和传达到更高的大脑中心方面也取得了重大进展，并通过先前的饮食经验或饥饿进行调节。
Drosophila is a powerful model in which to study the molecular and cellular basis of taste coding. Flies sense tastants via populations of taste neurons that are activated by compounds of distinct categories. The past few years have borne witness to studies that define the properties of taste neurons, identifying functionally distinct classes of sweet and bitter taste neurons that express unique subsets of gustatory receptor (Gr) genes, as well as water, salt, and pheromone sensing neurons that express members of the pickpocket (ppk) or ionotropic receptor (Ir) families. There has also been significant progress in terms of understanding how tastant information is processed and conveyed to higher brain centers, and modulated by prior dietary experience or starvation.