脂肪和糖诱导的信号调节了Drosophila的甜味和脂肪味道感知
Yunpo Zhao1, Emilia Johansson1, Jianli Duan1
1Department of Molecular Biology, Umeå University, Umeå, Sweden.
Cell reports
|November 7, 2023
概括
饮食中的脂肪摄入减少了Drosophila的脂肪酸味道感知,而糖的摄入增加了它. 这些营养信号通过调节 Hedgehog 和 Upd2/JAK/STAT 路径来调节味道,平衡营养消耗.
科学领域:
- 神经科学是一个神经科学.
- 代谢调节 代谢调节 代谢调节
- 感官生物学 感官生物学
背景情况:
- 大量营养素的摄入显著影响生理过程,包括味觉.
- 虽然已知糖和蛋白质对味道的影响,但脂肪在味道自我调节中的作用不太清楚.
- 甜虫 (Drosophila melanogaster) 作为研究营养品味相互作用的模型生物.
研究的目的:
- 为了阐明饮食脂肪在Drosophila的味觉感知调节中的作用.
- 研究糖和脂肪摄入量调节甜味和脂肪酸味道的分子机制.
- 为了确定参与营养特异性味道适应的信号通路.
主要方法:
- 行为测定测量甜味和脂肪酸的味道偏好.
- 包括子,Upd2,JAK/STAT,Domeless和Socs36E在内的信号通路的遗传操纵.
- 对味觉神经元和脂肪组织中的基因表达和蛋白质定位的分析.
主要成果:
- 过度消耗脂肪会降低脂肪酸的味觉感知,同时增加甜味偏好.
- 摄入糖会增强脂肪酸的味觉,抑制甜味的味觉.
- 肠道分泌的介导糖的作用,而脂肪分泌的Upd2则通过JAK/STAT信号和Domeless介导脂肪的作用.
结论:
- 营养摄入量通过不同的信号通路动态调节味觉.
- 刺和Upd2信号通路的作用是对抗性的,以平衡甜味和脂肪的味道感知.
- 这些发现提供了对饮食行为的神经营养控制和代谢平衡的洞察.
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