Article
Behavioral Sciences
Manali Dey, Anindya Ganguly, Anupama Dahanukar
Summary: High concentrations of dietary salt are harmful to health. Drosophila melanogaster show taste avoidance of high salt foods. High salt inhibits sugar response in taste neurons and feeding behavior. This study characterizes a mechanism in appetitive taste neurons that can deter ingestion of potentially harmful salts.
Article
Neurosciences
Anindya Ganguly, Manali Dey, Christi Scott, Vi-Khoi Duong, Anupama Arun Dahanukar
Summary: Food choice in animals can change with internal nutritional state and dietary conditions. In fruit flies, macronutrient imbalances in diet can lead to compensatory behavioral shifts, as well as changes in taste sensitivity. This study found that the preferences for specific macronutrients were modified in response to diet composition, with differences in onset of changes in taste sensitivity and behavior. Additionally, the molecular mechanisms behind these changes were investigated, showing the involvement of certain genes in modulating taste preferences.
JOURNAL OF NEUROSCIENCE
(2021)
Article
Multidisciplinary Sciences
Anindya Ganguly, Avinash Chandel, Heather Turner, Shan Wang, Emily R. Liman, Craig Montell
Summary: A new acid taste receptor in fruit flies has been discovered, which is related to proteins associated with the OTOP1 channel in mammals. This receptor plays a role in the perception of acid and sweet tastes in fruit flies.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Article
Multidisciplinary Sciences
Shuke Xiao, Lisa S. Baik, Xueying Shang, John R. Carlson
Summary: The study reveals that fruit flies exhibit avoidance behavior towards elevated concentrations of heavy metal ions, which they rarely or never encountered before the Anthropocene. Different subsets of taste receptors contribute to the avoidance of different metal ions, with certain bitter-sensing neurons being activated and sugar-sensing neurons being inhibited by the metal ions. These findings suggest essential mechanisms for insects to cope with environmental changes in the Anthropocene.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Food Science & Technology
Bei Le, Binbin Yu, Mohammad Sadiq Amin, Ruixi Liu, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu
Summary: The use of salty peptides and salt taste-enhancing peptides derived from food proteins has shown promise as an effective strategy to reduce salt consumption. This review provides a theoretical reference for the food industry in using these peptides to reduce salt content in foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sasha A. T. McDowell, Molly Stanley, Michael D. Gordon
Summary: The detection and consumption of dietary salt are crucial for maintaining fluid and ionic balance. In this study, researchers identified the ionotropic receptor 7c (IR7c) as being expressed in glutamatergic high salt neurons, where it functions with co-receptors IR76b and IR25a to detect high salt and is essential for monovalent salt taste. This research provides insight into the molecular basis of salt taste perception.
Article
Agriculture, Multidisciplinary
Meihong Guo, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Yuhao Zhang
Summary: This study aimed to prepare collagen glycopeptides through transglutaminase-induced glycosylation and examine their salt taste-enhancing effects and mechanism. The sensory evaluation and electronic tongue were used to assess the salt taste-enhancing effects. LC-MS/MS and molecular docking were employed to investigate the underlying mechanism responsible for the enhancement. The results showed that collagen glycopeptides had a significant salt taste-enhancing effect by binding to salt taste receptors through hydrogen bonds and hydrophobic interaction.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
N. L. Riis, K. S. Bjoernsbo, U. Toft, E. Trolle, G. Hyldig, I. E. Hartley, R. Keast, A. D. Lassen
Summary: Gradually reducing salt content in bread and providing dietary counselling can increase salt taste sensitivity and improve liking of bread with lower salt content.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Multidisciplinary Sciences
Soo Min Oh, Kyunghwa Jeong, Jeong Taeg Seo, Seok Jun Moon
Summary: Through studying fruit flies, we have found that multimodal sensory integration plays a role in feeding behavior, particularly the contributions of olfactory and mechanical inputs to taste-evoked feeding behavior. Controlled delivery of three different sensory cues can produce a supra-additive reflex. Fruit flies serve as a versatile model system for studying multisensory integration related to feeding, which likely also exists in vertebrates.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Article
Biochemistry & Molecular Biology
An-Qi Li, Sha-Sha Li, Ruo-Xin Zhang, Xin-Yuan Zhao, Zhi-Ying Liu, Yun Hu, Bei Wang, G. Gregory Neely, Stephen J. Simpson, Qiao-Ping Wang
Summary: The balance of dietary protein and carbohydrates affects sweet taste perception, with high protein low carbohydrate diets sensitizing sweet taste and low protein high carbohydrate diets desensitizing sweet taste. Amino acids such as glycine, serine, and threonine may mediate the effects of diet on sweet taste perception. Supplementation of serine and threonine enhances sweet taste sensitivity in flies fed a low protein high carbohydrate diet.
JOURNAL OF GENETICS AND GENOMICS
(2023)
Article
Neurosciences
Yu-Chieh David Chen, Vaibhav Menon, Ryan Matthew Joseph, Anupama Arun Dahanukar
Summary: The study investigates how taste information is encoded at the cellular level to regulate consumption of sugars and amino acids using the Drosophila pharynx as a model. It reveals the critical role of pharyngeal neurons in sugar feeding preference and demonstrates functional integration and overlap among taste neurons. Furthermore, the study highlights the specialization of pharyngeal and external neurons in driving feeding behavior.
JOURNAL OF NEUROSCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Hany K. M. Dweck, Gaelle J. S. Talross, Yichen Luo, Shimaa A. M. Ebrahim, John R. Carlson
Summary: Salt taste perception in invertebrates, specifically in Drosophila, is dependent on Ir56b, an atypical member of the ionotropic receptor family. Ir56b acts in conjunction with two coreceptors, Ir25a and Ir76b. It is expressed in neurons that also sense sugars and can induce salt taste responses when expressed in bitter-sensing neurons. Ir56b is unique in that it lacks an N-terminal region, a feature that is evolutionarily conserved. This study sheds light on the molecular basis of salt taste perception.
Article
Nutrition & Dietetics
Isabella Hartley, Nanna Riis, Djin Gie Liem, Russell Keast
Summary: This study found that oral exposure is more important than consumption in modulating taste perception. After a two-week intervention of oral exposure, taste function improved, with reduced perception of saltiness and enhanced ability to discriminate umami. This suggests that regulating salt taste function may require a coordinated response between oral activation and sodium consumption.
JOURNAL OF NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Hayeon Sung, Iva Vesela, Hannah Driks, Carrie R. Ferrario, Charlotte M. Mistretta, Robert M. Bradley, Monica Dus
Summary: Consuming sucrose has selective and modality-specific effects on peripheral taste nerve responses and taste bud cells, but does not affect the number and size of taste buds. Replacing sucrose with water can fully restore these effects.
Review
Biochemistry & Molecular Biology
Sonali Puri, Youngseok Lee
Summary: Taste sensation and regulation are highly conserved between insects and mammals. The regulation of internal sodium concentrations is crucial for physiological processes in animals. Both mammals and flies respond differently to low and high salt concentrations based on their internal nutrient state.
Article
Multidisciplinary Sciences
Emily E. LeDue, Yu-Chieh Chen, Aera Y. Jung, Anupama Dahanukar, Michael D. Gordon
NATURE COMMUNICATIONS
(2015)
Article
Biochemistry & Molecular Biology
Emily E. LeDue, Kevin Mann, Ellen Koch, Bonnie Chu, Roslyn Dakin, Michael D. Gordon
Article
Biochemistry & Molecular Biology
Peng Zhang, Hong Lu, Rui T. Peixoto, Mary K. Pines, Yuan Ge, Shinichiro Oku, Tabrez J. Siddiqui, Yicheng Xie, Wenlan Wu, Stephanie Archer-Hartmann, Keitaro Yoshida, Kenji F. Tanaka, A. Radu Aricescu, Parastoo Azadi, Michael D. Gordon, Bernardo L. Sabatini, Rachel O. L. Wong, Ann Marie Craig
Article
Biochemistry & Molecular Biology
Bonnie Chu, Vincent Chui, Kevin Mann, Michael D. Gordon
Article
Neurosciences
Kevin Mann, Michael D. Gordon, Kristin Scott
Article
Neurosciences
Allan-Hermann Pool, Pal Kvello, Kevin Mann, Samantha K. Cheung, Michael D. Gordon, Liming Wang, Kristin Scott
Article
Biology
Pierre-Yves Musso, Pierre Junca, Meghan Jelen, Damian Feldman-Kiss, Han Zhang, Rachel C. W. Chan, Michael D. Gordon
Article
Cell Biology
Jianli Duan, Yunpo Zhao, Haichao Li, Lukas Habernig, Michael D. Gordon, Xuexia Miao, Ylva Engstrom, Sabrina Buttner
Article
Genetics & Heredity
Celia K. S. Lau, Meghan Jelen, Michael D. Gordon
Summary: This study identified novel taste and feeding neurons in Drosophila melanogaster using optogenetic activation screening, providing insights into taste and feeding circuits. By screening 122 preselected GAL4 lines, the researchers found neurons that acutely promote or inhibit feeding, leading to further understanding of appetitive and aversive neurons. Additionally, the study highlighted putative second-order taste interneurons labeled by R70C07-GAL4, serving as a resource for further functional dissection of fly feeding circuits.
G3-GENES GENOMES GENETICS
(2021)
Review
Biochemical Research Methods
Maxwell W. Libbrecht, Rachel C. W. Chan, Michael M. Hoffman
Summary: SAGA algorithms are widely used for understanding genome activity and gene regulation by partitioning the genome based on epigenomic datasets and assigning labels to segments. They function in an unsupervised manner like clustering algorithms, discovering categories of activity such as promoters and enhancers, without prior knowledge of known genomic elements.
PLOS COMPUTATIONAL BIOLOGY
(2021)
Article
Multidisciplinary Sciences
Pierre-Yves Musso, Pierre Junco, Michael D. Gordon
Summary: In flies, a three-layer neural circuit links the detection of two sugars to produce precise satiety-dependent control of feeding behavior. This is achieved through a complex system of oscillatory calcium activity, glutamatergic input, neuro-peptidergic signaling, and modulation of fructose sensors.
Article
Biochemical Research Methods
Rachel C. W. Chan, Maxwell W. Libbrecht, Eric G. Roberts, Jeffrey A. Bilmes, William Stafford Noble, Michael M. Hoffman