A fly rhodopsin sheds light on thermal taste |
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| Institution: | 1. Department of Life Science and Applied Chemistry, Nagoya Institute of Technology, Nagoya, Japan;2. OptoBioTechnology Research Center, Nagoya Institute of Technology, Nagoya, Japan |
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| 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. |
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| Keywords: | Taste Gustation Thermogustation Rhodopsin Drosophila Feeding |
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