Molecular and cellular basis of acid taste sensation in Drosophila

Mi, Ting-Wei; Mack, John O.; Lee, Christopher M.; Zhang, Yali V.

doi:10.1038/s41467-021-23490-5

Cited by 31 publications

(46 citation statements)

References 43 publications

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“…Recent studies (including this study) have proposed that sour sensation is quite complex in flies compared with sugar or bitter sensation ( Ganguly et al, 2021 ; Mi et al, 2021 ; Rimal et al, 2019 ; Stanley et al, 2021 ). Wild-type females prefer acid-laced food to lay eggs, which is mediated by the expression of IR25a and IR76b in the GRNs of the tarsal segment ( Chen and Amrein, 2017 ).…”

Section: Discussionmentioning

confidence: 81%

“…Previous studies on IRs and GRs have not been able to conclusively demonstrate their role as molecular sensors for sour taste because none of these studies have demonstrated the direct activation of the IRs by acid. Recently, however, several studies have proposed otopetrin (i.e., a proton-selective channel protein) as a molecular sensor of sour taste in mammals and flies ( Ganguly et al, 2021 ; Mi et al, 2021 ; Tu et al, 2018 ). These studies have demonstrated the direct activation of the otopetrin channel coupled with deficits in acid-mediated behavior, suggesting that this evolutionarily conserved channel protein has a role in proton sensing.…”

Section: Discussionmentioning

confidence: 99%

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Mechanisms of Carboxylic Acid Attraction in Drosophila melanogaster

Shrestha

Lee

2021

Molecules and Cells

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Sour is one of the fundamental taste modalities that enable taste perception in animals. Chemoreceptors embedded in taste organs are pivotal to discriminate between different chemicals to ensure survival. Animals generally prefer slightly acidic food and avoid highly acidic alternatives. We recently proposed that all acids are aversive at high concentrations, a response that is mediated by low pH as well as specific anions in Drosophila melanogaster . Particularly, some carboxylic acids such as glycolic acid, citric acid, and lactic acid are highly attractive to Drosophila compared with acetic acid. The present study determined that attractive carboxylic acids were mediated by broadly expressed Ir25a and Ir76b , as demonstrated by a candidate mutant library screen. The mutant deficits were completely recovered via wild-type cDNA expression in sweet-sensing gustatory receptor neurons. Furthermore, sweet gustatory receptors such as Gr5a , Gr61a , and Gr64a-f modulate attractive responses. These genetic defects were confirmed using binary food choice assays as well as electrophysiology in the labellum. Taken together, our findings demonstrate that at least two different kinds of receptors are required to discriminate attractive carboxylic acids from other acids.

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Section: Discussionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 99%

Mechanisms of Carboxylic Acid Attraction in Drosophila melanogaster

Shrestha

Lee

2021

Molecules and Cells

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“…However, biophysical and mice gene studies have refuted these claims (Horio et al., 2011; Richter et al., 2004). New insights may be revealed after the recent discovery of a binary acid‐sensing mechanism in insects that may be evolutionarily conserved, and would involve mammalian homologs of the fly otopetrin family (Mi et al., 2021). Indeed, the protein Otopetrin‐1 (Otop1) is most promising as sour taste receptor (Tu et al., 2018).…”

Section: Taste Receptionmentioning

confidence: 99%

Molecular insights into human taste perception and umami tastants: A review

Diepeveen

Moerdijk-Poortvliet

Leij

2022

Journal of Food Science

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Understanding taste is key for optimizing the palatability of seaweeds and other non‐animal‐based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein‐coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor‐linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l‐glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l‐glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.

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“…Additionally, the role of Otopetrin-like a (OtopLa), a protein confined to the tips of a new class of GRNs in acid-sensing, has been discovered. It was observed that the OtopLa functions as a cation channel, and is involved in the attractive sensing of low levels of acids [227]. However, another new report has also discovered the essentiality of OtopLa in eliciting a repulsive behavioral response to food with a high acid content [228].…”

Section: Gustatory Receptors (Grs)mentioning

confidence: 99%

Drosophila melanogaster Chemosensory Pathways as Potential Targets to Curb the Insect Menace

Ali

Anushree

Bilgrami

et al. 2022

Insects

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From a unicellular bacterium to a more complex human, smell and taste form an integral part of the basic sensory system. In fruit flies Drosophila melanogaster, the behavioral responses to odorants and tastants are simple, though quite sensitive, and robust. They explain the organization and elementary functioning of the chemosensory system. Molecular and functional analyses of the receptors and other critical molecules involved in olfaction and gustation are not yet completely understood. Hence, a better understanding of chemosensory cue-dependent fruit flies, playing a major role in deciphering the host-seeking behavior of pathogen transmitting insect vectors (mosquitoes, sandflies, ticks) and crop pests (Drosophila suzukii, Queensland fruit fly), is needed. Using D. melanogaster as a model organism, the knowledge gained may be implemented to design new means of controlling insects as well as in analyzing current batches of insect and pest repellents. In this review, the complete mechanisms of olfactory and gustatory perception, along with their implementation in controlling the global threat of disease-transmitting insect vectors and crop-damaging pests, are explained in fruit flies.

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Molecular and cellular basis of acid taste sensation in Drosophila

Cited by 31 publications

References 43 publications

Mechanisms of Carboxylic Acid Attraction in Drosophila melanogaster

Mechanisms of Carboxylic Acid Attraction in Drosophila melanogaster

Molecular insights into human taste perception and umami tastants: A review

Drosophila melanogaster Chemosensory Pathways as Potential Targets to Curb the Insect Menace

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