scholarly journals Multimodal stimulus coding by a gustatory sensory neuron in Drosophila larvae

2016 ◽  
Vol 7 (1) ◽  
Author(s):  
Lena van Giesen ◽  
Luis Hernandez-Nunez ◽  
Sophie Delasoie-Baranek ◽  
Martino Colombo ◽  
Philippe Renaud ◽  
...  
Keyword(s):  
Gustatory System ◽  
Receptor Proteins ◽  
Drosophila Larvae ◽  
Accurate Perception ◽  
Novel Method ◽  
Receptor Neurons ◽  
Chemical Stimuli ◽  
Gustatory Information ◽  
Artificial Activation ◽  
Taste Coding

Abstract Accurate perception of taste information is crucial for animal survival. In adult Drosophila, gustatory receptor neurons (GRNs) perceive chemical stimuli of one specific gustatory modality associated with a stereotyped behavioural response, such as aversion or attraction. We show that GRNs of Drosophila larvae employ a surprisingly different mode of gustatory information coding. Using a novel method for calcium imaging in the larval gustatory system, we identify a multimodal GRN that responds to chemicals of different taste modalities with opposing valence, such as sweet sucrose and bitter denatonium, reliant on different sensory receptors. This multimodal neuron is essential for bitter compound avoidance, and its artificial activation is sufficient to mediate aversion. However, the neuron is also essential for the integration of taste blends. Our findings support a model for taste coding in larvae, in which distinct receptor proteins mediate different responses within the same, multimodal GRN.

scholarly journals Salivary Digestion Extends the Range of Sugar-Aversions in the German Cockroach

Insects ◽  
2021 ◽  
Vol 12 (3) ◽  
pp. 263
Author(s):  
Ayako Wada-Katsumata ◽  
Coby Schal
Keyword(s):  
Rapid Evolution ◽  
German Cockroach ◽  
Gustatory System ◽  
Resistance Trait ◽  
Cockroach Blattella Germanica ◽  
Behavioral Resistance ◽  
Gustatory Information ◽  
The Impact ◽  
Hydrolysis Of ◽  
Glucose Aversion

Saliva has diverse functions in feeding behavior of animals. However, the impact of salivary digestion of food on insect gustatory information processing is poorly documented. Glucose-aversion (GA) in the German cockroach, Blattella germanica, is a highly adaptive heritable behavioral resistance trait that protects the cockroach from ingesting glucose-containing-insecticide-baits. In this study, we confirmed that GA cockroaches rejected glucose, but they accepted oligosaccharides. However, whereas wild-type cockroaches that accepted glucose also satiated on oligosaccharides, GA cockroaches ceased ingesting the oligosaccharides within seconds, resulting in significantly lower consumption. We hypothesized that saliva might hydrolyze oligosaccharides, releasing glucose and terminating feeding. By mixing artificially collected cockroach saliva with various oligosaccharides, we demonstrated oligosaccharide-aversion in GA cockroaches. Acarbose, an alpha-glucosidase inhibitor, prevented the accumulation of glucose and rescued the phagostimulatory response and ingestion of oligosaccharides. Our results indicate that pre-oral and oral hydrolysis of oligosaccharides by salivary alpha-glucosidases released glucose, which was then processed by the gustatory system of GA cockroaches as a deterrent and caused the rejection of food. We suggest that the genetic mechanism of glucose-aversion support an extended aversion phenotype that includes glucose-containing oligosaccharides. Salivary digestion protects the cockroach from ingesting toxic chemicals and thus could support the rapid evolution of behavioral and physiological resistance in cockroach populations.

scholarly journals Salivary Digestion Extends the Range of Sugar-Aversions in the German Cockroach

2021 ◽  
Author(s):  
Ayako Wada-Katsumata ◽  
Coby Schal
Keyword(s):  
Rapid Evolution ◽  
German Cockroach ◽  
Gustatory System ◽  
Resistance Trait ◽  
Cockroach Blattella Germanica ◽  
Behavioral Resistance ◽  
Gustatory Information ◽  
The Impact ◽  
Hydrolysis Of ◽  
Glucose Aversion

Saliva has diverse functions in feeding behavior of animals. However, the impact of salivary digestion of food on insect gustatory information processing is poorly documented. Glucose-aversion (GA) in the German cockroach, Blattella germanica, is a highly adaptive heritable behavioral resistance trait that protects the cockroach from ingesting glucose-containing-insecticide-baits. In this study, we confirmed that GA cockroaches rejected glucose, but they accepted oligosaccharides. However, whereas wild-type cockroaches that accepted glucose also satiated on oligosaccharides, GA cockroaches ceased ingesting the oligosaccharides within seconds, resulting in significantly lower consumption. We hypothesized that saliva might hydrolyze oligosaccharides, releasing glucose and terminating feeding. By mixing artificially collected cockroach saliva with various oligosaccharides, we demonstrated oligosaccharide-aversion in GA cockroaches. Acarbose, an alpha-glucosidase inhibitor, prevented the accumulation of glucose and rescued the phagostimulatory response and ingestion of oligosaccharides. Our results indicate that pre-oral and oral hydrolysis of oligosaccharides by salivary alpha-glucosidases released glucose, which was then processed by the gustatory system of GA cockroaches as a deterrent and caused the rejection of food. We suggest that the genetic mechanism of glucose-aversion support an extended aversion phenotype that includes glucose-containing oligosaccharides. Salivary digestion protects the cockroach from ingesting toxic chemicals and thus could support the rapid evolution of behavioral and physiological resistance in cockroach populations.

SELECTIVITY IMPROVEMENT IN A MODEL OF OLFACTORY RECEPTOR NEURON WITH ADSORPTION-DESORPTION NOISE

2008 ◽  
Vol 16 (04) ◽  
pp. 531-545 ◽  
Author(s):  
A. K. VIDYBIDA ◽  
A. S. USENKO ◽  
J.-P. ROSPARS
Keyword(s):  
Olfactory Receptor ◽  
Model Neuron ◽  
Olfactory Receptor Neuron ◽  
Desorption Process ◽  
Receptor Proteins ◽  
Threshold Crossing ◽  
Olfactory Systems ◽  
Receptor Neurons ◽  
Adsorption Desorption

In biological olfactory systems, interaction of odorant molecules with olfactory receptor proteins is driven by Brownian motion. As a result, at chemical equilibrium, the total number of bound receptors changes randomly in time. Here we investigate the role of this effect, known in physics as adsorption-desorption noise, in the discriminating ability of olfactory receptor neurons. For this purpose we developed a computer program, which generates the adsorption-desorption process in a model neuron. We compared the processes resulting from two different odorants with different affinities for the receptor proteins. We took into account the threshold at which spikes are triggered and we calculated the neuronal selectivity due to the differences in the threshold-crossing statistics for the processes resulting from both odorants. We conclude that selectivity of the spiking response of the whole neuron is much greater than that of its receptor proteins in the near-threshold range of odorant concentrations.

Taste Coding and Feedforward/Feedback Signaling in Taste Buds

2017 ◽  
pp. 379-388
Author(s):  
Stephen D. Roper ◽  
Nirupa Chaudhari
Keyword(s):  
Cell Communication ◽  
Taste Buds ◽  
Valuable Insight ◽  
Gustatory System ◽  
Lingual Epithelium ◽  
Anatomical Structures ◽  
Cephalic Phase ◽  
Sensory Structures ◽  
The Brain ◽  
Taste Coding

Taste buds are the sensory end organs of the gustatory system. Thousands of these tiny sensory structures are embedded throughout the lingual epithelium and palate. As well-defined anatomical structures, taste buds can provide valuable insight into microcircuit organization. Information transmitted by taste buds to the brain results in conscious perceptions of taste—sweet, sour, salty, bitter, umami, and perhaps fat and others, but they also generate signals that initiate physiological reflexes such as a rapid burst of insulin secretion from the pancreatic islets to prepare the digestive tract for food. These responses are termed cephalic phase reflexes. This chapter presents an overview of how cell-cell communication and synaptic transmission within taste buds might underlie information processing in these sensory end organs, and perhaps also sheds light on the problem of taste coding, at least at its initial stages in the periphery.

scholarly journals A Pair of Pharyngeal Gustatory Receptor Neurons Regulates Caffeine-Dependent Ingestion in Drosophila Larvae

2016 ◽  
Vol 10 ◽  
Author(s):  
Jaekyun Choi ◽  
Lena van Giesen ◽  
Min Sung Choi ◽  
KyeongJin Kang ◽  
Simon G. Sprecher ◽  
...  
Keyword(s):  
Gustatory Receptor ◽  
Drosophila Larvae ◽  
Receptor Neurons ◽  
Gustatory Receptor Neurons

scholarly journals Neural Coding of Food Is a Multisensory, Sensorimotor Function

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 398
Author(s):  
Patricia M. Di Lorenzo
Keyword(s):  
Neural Coding ◽  
Sensory Input ◽  
Sensorimotor Function ◽  
Neural Processing ◽  
Gustatory System ◽  
Taste System ◽  
The Relationship ◽  
The Brain ◽  
Taste Coding

This review is a curated discussion of the relationship between the gustatory system and the perception of food beginning at the earliest stage of neural processing. A brief description of the idea of taste qualities and mammalian anatomy of the taste system is presented first, followed by an overview of theories of taste coding. The case is made that food is encoded by the several senses that it stimulates beginning in the brainstem and extending throughout the entire gustatory neuraxis. In addition, the feedback from food-related movements is seamlessly melded with sensory input to create the representation of food objects in the brain.

scholarly journals Thermosensation as a novel method to probe interoception and its relationship with other interoceptive modalities

2021 ◽  
Author(s):  
Laura Crucianelli ◽  
Adam Enmalm ◽  
H. Henrik Ehrsson
Keyword(s):  
The Body ◽  
Matching Task ◽  
Physiological Status ◽  
Thermal Stimulus ◽  
Dynamic Temperature ◽  
Hairy Skin ◽  
Accurate Perception ◽  
Perceptual Performance ◽  
Novel Method ◽  
The Relationship

Interoception, i.e., the perception of the physiological status of the body, includes signals originating both from inside the body and from its surface, the skin. Here, we focused on the perception of temperature, a crucial modality for the maintenance of homeostasis. We used a classic thermal detection task and developed a new thermal matching task, in which participants were asked to match a previously perceived moving thermal stimulus applied to their skin to a range of colder or warmer stimuli, presented in increasing or decreasing order. We investigated both hairy (forearm) and non-hairy (palm) skin to target the potential involvement of C-tactile fibres, which are part of an afferent homeostatic system found mainly on hairy skin. We also explored the relationship between performance on the two thermal tasks and on three other tasks in different interoceptive sub-modalities: cardiac perception, affective touch, and pain detection. We found a significantly more accurate perception of dynamic temperature on hairy skin compared to non-hairy skin overall, particularly when temperature was decreasing. Static perception of cooling was also superior on hairy skin and was related to dynamic temperature and pain only on non-hairy skin. Thus, thermosensation might offer a promising avenue to investigate interoception, and different mechanisms might be involved in the perception of affective thermal stimuli in hairy and non-hairy skin. Critically, we did not find any other significant relationship in objective perceptual performance among the interoceptive modalities, which suggests independent processing and that interoception might be best quantified using a battery of tests.

scholarly journals Novel Method for Detection of Butanolides in Streptomyces coelicolor Culture Broth, Using a His-Tagged Receptor (ScbR) and Mass Spectrometry

2005 ◽  
Vol 71 (9) ◽  
pp. 5050-5055 ◽  
Author(s):  
Yung-Hun Yang ◽  
Hwang-Soo Joo ◽  
Kwangwon Lee ◽  
Kwang-Kyung Liou ◽  
Hei-Chan Lee ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Streptomyces Coelicolor ◽  
Homoserine Lactone ◽  
Culture Broth ◽  
Gram Negative Bacteria ◽  
Affinity Capture ◽  
Receptor Proteins ◽  
Density Control ◽  
Novel Method ◽  
Capture Technique

ABSTRACT γ-Butyrolactone derivative molecules in Streptomyces play a crucial role in cell density control, secondary metabolism, and cell differentiation. As their synthesis level in the cell is very low compared to those of similar N-acyl homoserine lactone molecules from gram-negative bacteria, it is very hard to analyze them even with several hundredfold concentration of the culture broth. We have developed a very quick and easy detection method using an affinity capture technique with His-tagged receptor proteins and electrospray tandem mass spectrometry. Using Streptomyces coelicolor as a model system, SCB1 was detected from only 100 ml of the culture broth after solvent extraction. This method can be further applied to detection and quantitative analysis of butanolides and inhibitor screening of the receptor molecules.

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