Cholesterol taste avoidance in Drosophila melanogaster DOI Creative Commons
Roshani Nhuchhen Pradhan, Craig Montell, Youngseok Lee

et al.

eLife, Journal Year: 2025, Volume and Issue: 14

Published: April 17, 2025

The question as to whether animals taste cholesterol is not resolved. This study investigates the fruit fly, Drosophila melanogaster , capable of detecting through their gustatory system. We found that flies are indifferent low levels and avoid higher levels. avoidance mediated by receptor neurons (GRNs), demonstrating can cholesterol. cholesterol-responsive GRNs comprise a subset also responds bitter substances. Cholesterol detection depends on five ionotropic (IR) family members, disrupting any these genes impairs flies' ability Ectopic expressions IRs in reveals two classes receptors, each with three shared one unique subunit. Additionally, expressing receptors sugar-responsive confers attraction cholesterol, GRNs.

Language: Английский

The taste of vitamin C in Drosophila DOI
Bhanu Shrestha, Binod Aryal, Youngseok Lee

et al.

EMBO Reports, Journal Year: 2023, Volume and Issue: 24(6)

Published: April 28, 2023

Language: Английский

Citations

16
A female-specific odorant receptor mediates oviposition deterrence in the moth Helicoverpa armigera DOI Creative Commons

Xiaxuan Zhang,

Yang Liu,

Mengbo Guo

et al.

Current Biology, Journal Year: 2023, Volume and Issue: 34(1), P. 1 - 11.e4

Published: Dec. 12, 2023

Language: Английский

Citations

16
Tastant-receptor interactions: insights from the fruit fly DOI

Christian Arntsen,

Jacqueline Guillemin,

Kayla Audette

et al.

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: April 11, 2024

Across species, taste provides important chemical information about potential food sources and the surrounding environment. As details chemicals receptors responsible for gustation are discovered, a complex view of system is emerging with significant contributions from research using fruit fly, Drosophila melanogaster , as model organism. In this brief review, we summarize recent advances in their relevance to more broadly. Our goal highlight molecular mechanisms underlying first step gustatory circuits: ligand-receptor interactions primary cells. After an introduction how it encodes canonical modalities sweet, bitter, salty, describe insights into nature carboxylic acid amino detection context sour umami taste, respectively. analysis extends non-canonical including metals, fatty acids, bacterial components, highlights unexpected signaling pathways that have recently been identified Comparing intricate cellular underpinnings ligands detected vivo flies reveals both specific promiscuous receptor selectivity encoding. Throughout compare contextualize these findings mammalian not only emphasize conservation chemosensory systems, but demonstrate power organism elucidating neurobiology feeding.

Language: Английский

Citations

5
Taste cells expressing Ionotropic Receptor 94e reciprocally impact feeding and egg laying in Drosophila DOI Creative Commons

Jacqueline Guillemin,

Jinfang Li,

Viktoriya Li

et al.

Cell Reports, Journal Year: 2024, Volume and Issue: 43(8), P. 114625 - 114625

Published: Aug. 1, 2024

Chemosensory cells across the body of Drosophila melanogaster evaluate environment to prioritize certain behaviors. Previous mapping gustatory receptor neurons (GRNs) on fly labellum identified a set in L-type sensilla that express Ionotropic Receptor 94e (IR94e), but impact IR94e GRNs behavior remains unclear. We used optogenetics and chemogenetics activate found they drive mild feeding suppression enhance egg laying. In vivo calcium imaging revealed respond strongly amino acids, including glutamate, plus co-receptors IR25a IR76b are required for acid detection. Furthermore, mutants show behavioral changes solutions containing increased consumption decreased Overall, our results suggest discourage encourage laying as part an important switch response chemical cues.

Language: Английский

Citations

5
Mechanisms of Carboxylic Acid Attraction in Drosophila melanogaster DOI Open Access
Bhanu Shrestha, Youngseok Lee

Molecules and Cells, Journal Year: 2021, Volume and Issue: 44(12), P. 900 - 910

Published: Oct. 29, 2021

Sour is one of the fundamental taste modalities that enable perception in animals. Chemoreceptors embedded organs are pivotal to discriminate between different chemicals ensure survival. Animals generally prefer slightly acidic food and avoid highly alternatives. We recently proposed all acids aversive at high concentrations, a response mediated by low pH as well specific anions

Language: Английский

Citations

30
Diverse mechanisms of taste coding in Drosophila DOI Creative Commons
Hany K. M. Dweck, John R. Carlson

Science Advances, Journal Year: 2023, Volume and Issue: 9(46)

Published: Nov. 17, 2023

Taste systems encode chemical cues that drive vital behaviors. We have elucidated noncanonical features of taste coding using an unconventional kind electrophysiological analysis. find neurons Drosophila are much more sensitive than previously thought. They a low spontaneous firing frequency depends on receptors. dual function as olfactory neurons: activated by most tested odorants, including N , -diethyl- meta -toluamide (DEET), at distance. DEET can also inhibit certain neurons, revealing there two modes response: activation and inhibition. characterize OFF responses the tastants elicit them related in structure. link tastant identity to behavior: magnitude response elicited correlated with egg laying behavior it elicited. In summary, sensitivity capacity system greater known.

Language: Английский

Citations

12
Taste Detection of Flonicamid in Drosophila melanogaster DOI
Muhammad Atif, Youngseok Lee

Insect Biochemistry and Molecular Biology, Journal Year: 2025, Volume and Issue: unknown, P. 104302 - 104302

Published: March 1, 2025

Language: Английский

Citations

0
Individual bitter-sensing neurons in Drosophila exhibit both ON and OFF responses that influence synaptic plasticity DOI Creative Commons
Anita V. Devineni,

Julia U. Deere,

Bei Sun

et al.

Current Biology, Journal Year: 2021, Volume and Issue: 31(24), P. 5533 - 5546.e7

Published: Nov. 3, 2021

Language: Английский

Citations

27
Gustation in insects: taste qualities and types of evidence used to show taste function of specific body parts DOI Creative Commons
B. H. King, Panchalie B Gunathunga

Journal of Insect Science, Journal Year: 2023, Volume and Issue: 23(2)

Published: March 1, 2023

The insect equivalent of taste buds are gustatory sensilla, which have been found on mouthparts, pharynxes, antennae, legs, wings, and ovipositors. Most sensilla uniporous, but not all apparently uniporous gustatory. Among containing more than one neuron, a tubular body dendrite is also indicative sensillum, with the adding tactile function. But tactile. Additional morphological criteria often used to recognize if sensillum Further confirmation such by electrophysiological or behavioral evidence needed. five canonical qualities insects respond sweet, bitter, sour, salty, umami. tastants that easily fit in these qualities. Categories can be based only human perception, whether response deterrent appetitive chemical structure. Other compounds at least some include, limited to: water, fatty acids, metals, carbonation, RNA, ATP, pungent tastes as horseradish, bacterial lipopolysaccharides, contact pheromones. We propose that, for insects, defined nonvolatiles restricted responses are, thought be, mediated sensillum. This restriction useful because receptor proteins elsewhere.

Language: Английский

Citations

10
Preservation of agri-food byproducts by acidification and fermentation in black soldier fly larvae bioconversion DOI Creative Commons

Giacomo Alciatore,

Daniela A. Peguero, Moritz Gold

et al.

Waste Management, Journal Year: 2024, Volume and Issue: 186, P. 109 - 118

Published: June 13, 2024

Maintaining a consistent supply of feedstock for efficient bioconversion black soldier fly larvae (BSFL) presents challenges due to the fluctuating availability biowastes and agri-food products. To address challenge BSFL, this study investigated influence three preservation methods: wild fermentation, inoculated acidification on by-products applied over storage durations (1, 7, 14 days), evaluating their impact BSFL bioconversion, nutrient microbiota composition. The preserved feedstocks were characterized gross nutrient, sugar, fermentation metabolite, bacterial community analyses. All methods had high rate (21-25 % dry mass) wet larval mass (170-196 mg). Notably, 7-and-14-day acidified significantly higher compared fermented feedstock. Acidification nutrients best with only 10 difference initial values. Fermentation produced typical lactic acid metabolites reducing sugar contents; however, adding inoculum (7 log

Language: Английский

Citations

3