A fly rhodopsin sheds light on thermal taste

Molly Stanley; Sasha A T McDowell; Michael D Gordon

doi:10.1016/j.ceca.2020.102259

A fly rhodopsin sheds light on thermal taste

Cell Calcium. 2020 Nov:91:102259. doi: 10.1016/j.ceca.2020.102259. Epub 2020 Jul 27.

Authors

Molly Stanley¹, Sasha A T McDowell¹, Michael D Gordon²

Affiliations

¹ Department of Zoology and Life Sciences Institute, University of British Columbia, Vancouver, BC V6T 1Z3, Canada.
² Department of Zoology and Life Sciences Institute, University of British Columbia, Vancouver, BC V6T 1Z3, Canada. Electronic address: gordon@zoology.ubc.ca.

PMID: 32739609
DOI: 10.1016/j.ceca.2020.102259

Abstract

In their recent paper, Li and colleagues discover that cold food tastes less sweet to flies, in part by activating bitter sensory neurons through a rhodopsin-dependent mechanism [1]. This work establishes temperature as an important variable in understanding fly taste processing and adds diversity to the sensory roles for rhodopsin receptors.

Keywords: Drosophila; Feeding; Gustation; Rhodopsin; Taste; Thermogustation.

Publication types

Research Support, Non-U.S. Gov't
Comment

MeSH terms

Animals
Drosophila melanogaster
Drosophila*
Rhodopsin
Taste*
Temperature

Substances

Rhodopsin

Grants and funding

FDN-148424/CIHR/Canada