Nutritional geometry framework of sucrose taste in <i>Drosophila</i>

An-Qi Li; Sha-Sha Li; Ruo-Xin Zhang; Xin-Yuan Zhao; Zhi-Ying Liu; Yun Hu; Bei Wang; G Gregory Neely; Stephen J. Simpson; Qiao-Ping Wang

doi:10.1016/j.jgg.2023.02.001

Volume 50 Issue 4

Apr. 2023

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Article Navigation > Journal of Genetics and Genomics > 2023 > 50(4): 233-240

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Nutritional geometry framework of sucrose taste in Drosophila

doi: 10.1016/j.jgg.2023.02.001

a. Laboratory of Metabolism and Aging, School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, Guangdong 518107, China;
b. The Dr. John and Anne Chong Laboratory for Functional Genomics, Charles Perkins Centre and School of Life & Environmental Sciences, The University of Sydney, Sydney, NSW, 2006, Australia;
c. Charles Perkins Centre and School of Life & Environmental Sciences, The University of Sydney, Sydney, NSW, 2006, Australia

Funds:

This work was funded by the National Natural Science Foundation of China (31800993, 31970934), Natural Science of Foundation of Guangdong, China (2018B030306002), Science and Technology Innovation Committee of Shenzhen, China (201908073000449) to Q.P.W.

Received Date: 2022-11-15
Accepted Date: 2023-02-01
Rev Recd Date: 2023-01-27
Publish Date: 2023-04-30

Abstract

Abstract

Dietary protein (P) and carbohydrate (C) have a major impact on the sweet taste sensation. However, it remains unclear whether the balance of P and C influences the sweet taste sensitivity. Here, we use the nutritional geometry framework (NGF) to address the interaction of protein and carbohydrates on sweet taste using Drosophila as a model. Our results reveal that high-protein, low-carbohydrate (HPLC) diets sensitize to sweet taste and low-protein, high-carbohydrate (LPHC) diets desensitize sweet taste in both male and female flies. We further investigate the underlying mechanisms of the effects of two diets on sweet taste using RNA sequencing. When compared to the LPHC diet, the mRNA expression of genes involved in the metabolism of glycine, serine, and threonine is significantly upregulated in the HPLC diet group, suggesting these amino acids may mediate sweet taste perception. We further find that sweet sensitization occurs in flies fed with the LPHC diet supplemented with serine and threonine. Our study demonstrates that sucrose taste sensitivity is affected by the balance of dietary protein and carbohydrates possibly through changes in serine and threonine.
- Nutritional geometry framework,
- Sweet taste,
- Sweet taste sensitivity,
- Micronutrient,
- Dietary balance,
- Protein,
- Carbohydrates,
- Drosophila

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References(61)

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