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Nutritional geometry framework of sucrose taste in Drosophila
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作者 An-Qi Li Sha-Sha Li +7 位作者 Ruo-Xin Zhang Xin-Yuan Zhao Zhi-Ying Liu Yun Hu Bei Wang G Gregory Neely Stephen J.Simpson Qiao-Ping Wang 《Journal of Genetics and Genomics》 SCIE CAS CSCD 2023年第4期233-240,共8页
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 geomet... 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 m RNA 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. 展开更多
关键词 Nutritional geometry framework sweet taste sweet taste sensitivity MICRONUTRIENT Dietary balance Protein Carbohydrates DROSOPHILA
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