Nature Communications (Jun 2021)

Molecular and cellular basis of acid taste sensation in Drosophila

  • Tingwei Mi,
  • John O. Mack,
  • Christopher M. Lee,
  • Yali V. Zhang

DOI
https://doi.org/10.1038/s41467-021-23490-5
Journal volume & issue
Vol. 12, no. 1
pp. 1 – 13

Abstract

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Many animals, including mammals and insects, like slightly acidic yet dislike highly acidic foods, but how animals discriminate low from high acidity is unclear. Here the authors demonstrate that the fruit fly uses an evolutionarily conserved taste receptor to distinguish low from high concentrations of acid.