A mutation in the malvolio (mvl) gene affects taste behavior in Drosophila melanogaster. The malvolio gene encodes a protein (MVL) that exhibits homology to the mammalian natural resistance-associated macrophage proteins. It is also homologous to the Smf1 protein from Saccharomyces cerevisiae, which we have recently demonstrated to function as a Mn2+/Zn2+ transporter. We proposed that the Drosophila and mammalian proteins, like the yeast SMF1 gene product, are metal-ion transporters. To test this hypothesis, malvolio mutant flies were allowed to develop, from egg to adulthood, on a medium containing elevated concentrations of metal ions. Mutant flies that were reared in the presence of 10 mmol l-1 MnCl2 or FeCl2 developed into adults with recovered taste behavior. CaCl2 or MgCl2 had no effect on the mutant's taste perception. ZnCl2 inhibited the effect of MnCl2 when both ions were supplied together. Similar suppression of the abnormal taste behavior was observed when mvl mutants were fed MnCl2 or FeCl2 only at the adult stage. Furthermore, exposure of adult mutant flies to these ions in the testing plate for only 2 h was sufficient to restore normal taste behavior. The suppression of the defective taste behavior suggests that MVL functions as a Mn2+/Fe2+ transporter and that Mn2+ and/or Fe2+ are involved in the signal transduction of taste perception in Drosophila adults.
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http://dx.doi.org/10.1242/jeb.201.1.115 | DOI Listing |
J Food Sci
January 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates.
Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.
View Article and Find Full Text PDFJ Food Sci
January 2025
School of Food Science, Washington State University, Pullman, Washington, USA.
This study's objective was to develop desirable, safe, and nutritious dairy-rich breakfasts and desserts for older adults while identifying the influence of comfort, nostalgia, and texture preferences. Participants (n = 81, mean age = 71 ± 7.3 years) evaluated two breakfast meals (meat-containing, vegetarian) and two desserts (chocolate, vanilla puddings) for acceptance; they also answered inquiries concerning texture preferences and reported their feelings of comfort and nostalgia experienced during evaluation.
View Article and Find Full Text PDFJ Physiol
January 2025
Department of Biological Science, Programs in Neuroscience, Molecular Biophysics and Cell and Molecular Biology, Florida State University, Tallahassee, Florida, USA.
Eating behaviours are influenced by the integration of gustatory, olfactory and somatosensory signals, which all contribute to the perception of flavour. Although extensive research has explored the neural correlates of taste in the gustatory cortex (GC), less is known about its role in encoding thermal information. This study investigates the encoding of oral thermal and chemosensory signals by GC neurons compared to the oral somatosensory cortex.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Biological Sciences, University of Southern California, 3616 Trousdale Parkway, AHF 252, Los Angeles, CA, 90089-0372, USA.
Habitual consumption of low-calorie sweeteners (LCS) during juvenile-adolescence can lead to greater sugar intake later in life. Here, we investigated if exposure to the LCS Acesulfame Potassium (Ace-K) during this critical period of development reprograms the taste system in a way that would alter hedonic responding for common dietary compounds. Results revealed that early-life LCS intake not only enhanced the avidity for a caloric sugar (fructose) when rats were in a state of caloric need, it increased acceptance of a bitterant (quinine) in Ace-K-exposed rats tested when middle-aged.
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January 2025
Smell and Taste Clinic, Department of Otorhinolaryngology, Technical University of Dresden, Dresden, Germany.
Purpose Of Review: Parosmia is a qualitative olfactory disorder in which there is a mismatch between the memory of an odor and the actual experience triggered by an odor. There has been a surge in parosmia-related publications since the COVID-19 pandemic. This review summarizes the latest clinical findings, theories on pathophysiology and potential treatment options.
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