Gγ13 colocalizes with gustducin in taste receptor cells and mediates IP3 responses to bitter denatonium

Huang, Liquan; Shanker, Y. Gopi; Dubauskaite, J; Zheng, Jia; Yan, Wentao; Rosenzweig, Sanford; Spielman, Andrew I.; Max, Marianna; Margolskee, Robert F.

doi:10.1038/15981

Cited by 317 publications

(326 citation statements)

References 47 publications

(71 reference statements)

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“…Additionally, the Gα subunit of the taste receptor-specific G-protein gustducin is required for mammalian behavioral response to bitter and sweet compounds [87]. Another G-protein subunit, Gγ13, is involved in bitter signal transduction [88]. Thus, G-proteins are important for signal transduction in the mammalian gustatory system.…”

Section: Signal Transductionmentioning

confidence: 99%

Taste and pheromone perception in the fruit fly Drosophila melanogaster

Ebbs

Amrein

2007

Pflugers Arch - Eur J Physiol

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Taste is an essential sense for detection of nutrient-rich food and avoidance of toxic substances. The Drosophila melanogaster gustatory system provides an excellent model to study taste perception and taste-elicited behaviors. "The fly" is unique in the animal kingdom with regard to available experimental tools, which include a wide repertoire of molecular-genetic analyses (i.e., efficient production of transgenics and gene knockouts), elegant behavioral assays, and the possibility to conduct electrophysiological investigations. In addition, fruit flies, like humans, recognize sugars as a food source, but avoid bitter tasting substances that are often toxic to insects and mammals alike. This paper will present recent research progress in the field of taste and contact pheromone perception in the fruit fly. First, we shall describe the anatomical properties of the Drosophila gustatory system and survey the family of taste receptors to provide an appropriate background. We shall then review taste and pheromone perception mainly from a molecular genetic perspective that includes behavioral, electrophysiological and imaging analyses of wild type flies and flies with genetically manipulated taste cells. Finally, we shall provide an outlook of taste research in this elegant model system for the next few years.Keywords Drosophila . Gustatory receptor neurons . GTP-binding protein-coupled receptors Like most animals, Drosophila monitor their chemical world with two distinct senses: the olfactory system, which is used for the detection of volatile chemicals, and the gustatory (taste) system, which enables the fly to detect soluble compounds. The olfactory sensory system (or the fly nose) is comprised of two pairwise head appendages, the third segments of the antennae, and the maxillary palps (Fig. 1). These appendages are covered with hundreds of sensory hairs, each of which contains two to four olfactory sensory neurons (OSNs) [1]. In contrast, the gustatory system is widely distributed over the animal's body. The main taste organ, the proboscis or labial palps (i.e., the fly tongue), is located on the distal end of the labellum (also a head appendage), but flies, like many other insects, have taste sensilla on legs and wings and, in females, on the genitalia [1,2].The roles of the olfactory and taste systems are clearly separated with regard to the physical state of chemicals they detect (volatile vs solubilized). However, the two systems often cooperate to fulfill specific functions in related processes and behaviors, the most obvious of them being the location and identification of food. For example, chemical cues such as the specific odor of a flower and the sugar compounds present in its nectar are by nature associated with one another. Thus, the odor cue provides a primary sensory input for an insect such as a honeybee to locate a food source (nectar), whose particular chemical composition is subsequently verified by the taste system. Similarly, the typical odor of yeast, which produces high amounts of t...

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Section: Signal Transductionmentioning

confidence: 99%

Taste and pheromone perception in the fruit fly Drosophila melanogaster

Ebbs

Amrein

2007

Pflugers Arch - Eur J Physiol

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“…Isolation of mouse total RNA from circumvallate and foliate taste papillae, electrophoresis, transfer, fixation, hybridization, washing, and exposure were as described (Huang et al, 1999), with slight modifications. The 32 P-labeled Tas1r3 probe was generated by random nonamer priming of a 1.3 kb cDNA fragment of mouse T1R3 corresponding to the 5Ј end coding sequence using Exo (-) Klenow polymerase in the presence of (␣-32 P)-dCTP.…”

Section: Methodsmentioning

confidence: 99%

“…Lingual tissues used for real-time PCR, Northern blot hybridization, and immuncytochemistry were collected from killed C57BL/6J (B6) and 129P3/J (129) mice. Tissues containing fungiform, foliate, and circumvallate taste papillae and control tissue (lingual epithelium without taste papillae) were dissected as described previously (Huang et al, 1999).…”

Section: Methodsmentioning

confidence: 99%

Polymorphisms in the Taste Receptor Gene (Tas1r3) Region Are Associated with Saccharin Preference in 30 Mouse Strains

Reed

Li²,

Li³

et al. 2004

J. Neurosci.

164

146

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The results of recent studies suggest that the mouse Sac (saccharin preference) locus is identical to the Tas1r3 (taste receptor) gene. The goal of this study was to identify Tas1r3 sequence variants associated with saccharin preference in a large number of inbred mouse strains. Initially, we sequenced ϳ6.7 kb of the Tas1r3 gene and its flanking regions from six inbred mouse strains with high and low saccharin preference, including the strains in which the Sac alleles were described originally (C57BL/6J, Sac b ; DBA/2J, Sac d ). Of the 89 sequence variants detected among these six strains, eight polymorphic sites were significantly associated with preferences for 1.6 mM saccharin. Next, each of these eight variant sites were genotyped in 24 additional mouse strains. Analysis of the genotype-phenotype associations in all 30 strains showed the strongest association with saccharin preference at three sites: nucleotide (nt) Ϫ791 (3 bp insertion/deletion), nt ϩ135 (Ser45Ser), and nt ϩ179 (Ile60Thr). We measured Tas1r3 gene expression, transcript size, and T1R3 immunoreactivity in the taste tissue of two inbred mouse strains with different Tas1r3 haplotypes and saccharin preferences. The results of these experiments suggest that the polymorphisms associated with saccharin preference do not act by blocking gene expression, changing alternative splicing, or interfering with protein translation in taste tissue. The amino acid substitution (Ile60Thr) may influence the ability of the protein to form dimers or bind sweeteners. Here, we present data for future studies directed to experimentally confirm the function of these polymorphisms and highlight some of the difficulties of identifying specific DNA sequence variants that underlie quantitative trait loci.

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“…Gg 1 , Gg 11 , and Gg 14 share 62 ± 73% amino acid identity, and appear to form a distinct subclass. The recently described Gg 13 protein is the most distinct Gg-subunit, sharing only 24 ± 32% amino acid identity with the other Gg-subunits (Huang et al, 1999).…”

Section: Diversity Of Gbg-dimersmentioning

confidence: 99%