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Related Experiment Videos

Genetically controlled food preference: biochemical mechanisms

M M Guarna1, R L Borowsky

  • 1Department of Biology, New York University, Washington Square 10003.

Proceedings of the National Academy of Sciences of the United States of America
|June 1, 1993
PubMed
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Genetic differences in Gammarus palustris food preferences are linked to amylase enzyme activity. Specific amylase-starch interactions release distinct saccharide proportions, influencing feeding choices and highlighting enzymes' chemosensory roles.

Area of Science:

  • Animal behavior
  • Biochemistry
  • Genetics

Background:

  • Food choice in Gammarus palustris correlates with genotype.
  • Amy II.52 allele homozygotes prefer Enteromorpha intestinalis (E) over Ulva lactuca (U) compared to Amy II.55 homozygotes.

Purpose of the Study:

  • To investigate if differing saccharide proportions released by amylase-enzyme interactions explain genotype-specific feeding preferences.
  • To test the hypothesis that specific amylase-starch combinations better stimulate feeding.

Main Methods:

  • Purification of two amylase forms (Amy II.52 and Amy II.55) using glycogen/ethanol precipitation and preparative PAGE.
  • Determination of product distributions from amylase action on E and U starches using High-Performance Liquid Chromatography (HPLC).
  • Feeding preference tests with artificial foods containing varying sugar compositions.

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Main Results:

  • Each amylase/starch combination yielded distinct product profiles of maltose, maltotriose, and maltotetraose.
  • Artificial foods mimicking Amy II.52/E starch or Amy II.55/U starch interactions were preferred over others.
  • Preference patterns for artificial foods mirrored those observed with intact algae.

Conclusions:

  • Genotypic variations in feeding preferences are explained by biochemical differences in digestive enzymes.
  • Digestive enzymes play a significant chemosensory role by modifying environmental stimuli before gustation.