Functions of Opsins in Drosophila Taste.,Current Biology

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Functions of Opsins in Drosophila Taste.
Current Biology ( IF 8.1 ) Pub Date : 2020-04-02 , DOI: 10.1016/j.cub.2020.01.068
Nicole Y Leung ₁ , Dhananjay P Thakur ₁ , Adishthi S Gurav ₁ , Sang Hoon Kim ₂ , Antonella Di Pizio ₃ , Masha Y Niv ₄ , Craig Montell ₁

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Rhodopsin is a light receptor comprised of an opsin protein and a light-sensitive retinal chromophore. Despite more than a century of scrutiny, there is no evidence that opsins function in chemosensation. Here, we demonstrate that three Drosophila opsins, Rh1, Rh4, and Rh7, are needed in gustatory receptor neurons to sense a plant-derived bitter compound, aristolochic acid (ARI). The gustatory requirements for these opsins are light-independent and do not require retinal. The opsins enabled flies to detect lower concentrations of aristolochic acid by initiating an amplification cascade that includes a G-protein, phospholipase Cβ, and the TRP channel, TRPA1. In contrast, responses to higher levels of the bitter compound were mediated through direct activation of TRPA1. Our study reveals roles for opsins in chemosensation and raise questions concerning the original roles for these classical G-protein-coupled receptors.

中文翻译：

视蛋白在果蝇口味中的功能。

视紫红质是一种由视蛋白和光敏性视网膜生色团组成的光受体。尽管进行了一个多世纪的审查，但没有证据表明视蛋白在化学感受中起作用。在这里，我们证明味觉受体神经元中需要三个果蝇视蛋白Rh1，Rh4和Rh7，以感测植物来源的苦味化合物马兜铃酸（ARI）。这些视蛋白的味觉要求与光照无关，不需要视网膜。通过启动包括G蛋白，磷脂酶Cβ和TRP通道TRPA1的扩增级联反应，视蛋白使果蝇能够检测出较低浓度的马兜铃酸。相反，通过直接激活TRPA1介导了对更高水平的苦味化合物的反应。

更新日期：2020-04-20

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