A fly rhodopsin sheds light on thermal taste. (November 2020)

• Record Type: Journal Article
• Authors: Stanley, Molly; McDowell, Sasha A.T.; Gordon, Michael D.
• Is Part Of: Cell calcium. Volume 91(2020)
• Publication Date: 2020-11
• Subjects: Taste -- Gustation -- Thermogustation -- Rhodopsin -- Drosophila -- Feeding; Calcium -- Metabolism -- Periodicals; Vertebrates -- Physiology -- Periodicals; Calcium -- Physiological effect -- Periodicals; Cell physiology -- Periodicals; Calcium in the body -- Periodicals; 572.516
• DOI: 10.1016/j.ceca.2020.102259
• Languages: English
• ISSNs: 0143-4160

Abstract

Abstract: In their recent paper, Li and colleagues discover that cold food tastes less sweet to flies, in part by activating bitter sensory neurons through a rhodopsin-dependent mechanism [1 ]. This work establishes temperature as an important variable in understanding fly taste processing and adds diversity to the sensory roles for rhodopsin receptors.