Molecular basis of fatty acid taste in Drosophila.
Molecular basis of fatty acid taste in Drosophila.
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DOI：
10.7554/elife.30115
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发表时间：
2017-12-12
期刊：
影响因子：
7.7
通讯作者：
Amrein H
中科院分区：
文献类型：
--
作者：
Ahn JE;Chen Y;Amrein H
行为学研究证实，果蝇对脂肪酸的食欲反应是由味觉感受器神经元(GRN)介导的。在这里，我们证明了甜味GRN的激活需要离子亲电受体基因IR25a、IR76b和IR56d的功能。前两个IR基因在每个感受器的多个神经元中表达，而IR56d的表达仅限于甜味GRN。重要的是，IR25a和Ir76b突变果蝇对脂肪酸的食欲行为反应的丧失可以通过在甜味GRN中表达各自的转基因来完全挽救。有趣的是，野生型果蝇对己酸的食欲行为反应在~1%时达到平台期，但随着浓度的升高而降低，这一特性是通过IR25a/Ir76b独立激活苦味GRN介导的。根据我们之前关于酸味的报告，我们的研究表明，基于IR的受体通过细胞类型特定的IR亚基来调节不同的味道品质。
Behavioral studies have established that Drosophila appetitive taste responses towards fatty acids are mediated by sweet sensing Gustatory Receptor Neurons (GRNs). Here we show that sweet GRN activation requires the function of the Ionotropic Receptor genes IR25a, IR76b and IR56d. The former two IR genes are expressed in several neurons per sensillum, while IR56d expression is restricted to sweet GRNs. Importantly, loss of appetitive behavioral responses to fatty acids in IR25a and IR76b mutant flies can be completely rescued by expression of respective transgenes in sweet GRNs. Interestingly, appetitive behavioral responses of wild type flies to hexanoic acid reach a plateau at ~1%, but decrease with higher concentration, a property mediated through IR25a/IR76b independent activation of bitter GRNs. With our previous report on sour taste, our studies suggest that IR-based receptors mediate different taste qualities through cell-type specific IR subunits.