The Basis of Food Texture Sensation in Drosophila.
The Basis of Food Texture Sensation in Drosophila.
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DOI：
10.1016/j.neuron.2016.07.013
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发表时间：
2016-08-17
期刊：
影响因子：
16.2
通讯作者：
Montell C
中科院分区：
文献类型：
--
作者：
Zhang YV;Aikin TJ;Li Z;Montell C
食物质地对食物偏好有巨大影响。然而，负责感知食物物理特性的机械感觉细胞和关键分子尚不清楚。在这里，我们表明，与哺乳动物类似，果蝇（果蝇）更喜欢具有特定硬度或粘度的食物。这种食物质地的辨别取决于以前未知的多树突（md-L）神经元，它延伸了支配味觉毛基部的复杂树突乔木。 md-L 神经元对机械刺激的反应表现出方向选择性。此外，这些神经元根据刺激的强度协调不同的进食行为。我们证明，单个果蝇跨膜通道样 (TMC) 在 md-L 神经元中表达，它是感知食物的两个关键质地特征（硬度和粘度）所必需的。我们认为 md-L 神经元是长期以来备受追捧的机械感受器细胞，味觉器官通过它来感知和编码食物力学，而这种感觉取决于 TMC。张等人。建立果蝇作为模型来揭示动物如何评估食物质地。他们在果蝇舌头中发现了一个多树突神经元，以及类似跨膜通道的同系物，这对于根据硬度和粘度选择食物至关重要。
Food texture has enormous affects on food preferences. However, the mechanosensory cells and key molecules responsible for sensing the physical properties of food are unknown. Here, we show that akin to mammals, the fruit fly, Drosophila melanogaster, prefers food with a specific hardness or viscosity. This food texture discrimination depends upon a previously unknown multidendritic (md-L) neuron, which extends elaborate dendritic arbors innervating the bases of taste hairs. The md-L neurons exhibit directional selectivity in response to mechanical stimuli. Moreover, these neurons orchestrate different feeding behaviors depending on the magnitude of the stimulus. We demonstrate that the single Drosophila transmembrane channel-like (TMC) is expressed in md-L neurons, where it is required for sensing two key textural features of food—hardness and viscosity. We propose that md-L neurons are long-sought-after mechanoreceptor cells through which food mechanics are perceived and encoded by a taste organ, and this sensation depends on TMC. Zhang et al. established Drosophila as a model to reveal how animals evaluate food texture. They identified a multidendritic neuron in the fly tongue, and the transmembrane channel-like homolog, which are critical for selecting foods based on hardness and viscosity.