Publikation: Taste processing in Drosophila larvae
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2015
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Frontiers in Integrative Neuroscience. 2015, 9, 50. eISSN 1662-5145. Available under: doi: 10.3389/fnint.2015.00050
Zusammenfassung
The sense of taste allows animals to detect chemical substances in their environment to initiate appropriate behaviors: to find food or a mate, to avoid hostile environments and predators. Drosophila larvae are a promising model organism to study gustation. Their simple nervous system triggers stereotypic behavioral responses, and the coding of taste can be studied by genetic tools at the single cell level. This review briefly summarizes recent progress on how taste information is sensed and processed by larval cephalic and pharyngeal sense organs. The focus lies on several studies, which revealed cellular and molecular mechanisms required to process sugar, salt, and bitter substances.
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570 Biowissenschaften, Biologie
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APOSTOLOPOULOU, Anthi, Anna RIST, Andreas THUM, 2015. Taste processing in Drosophila larvae. In: Frontiers in Integrative Neuroscience. 2015, 9, 50. eISSN 1662-5145. Available under: doi: 10.3389/fnint.2015.00050BibTex
@article{Apostolopoulou2015-10-13Taste-32200,
year={2015},
doi={10.3389/fnint.2015.00050},
title={Taste processing in Drosophila larvae},
volume={9},
journal={Frontiers in Integrative Neuroscience},
author={Apostolopoulou, Anthi and Rist, Anna and Thum, Andreas},
note={Article Number: 50}
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<dcterms:abstract xml:lang="eng">The sense of taste allows animals to detect chemical substances in their environment to initiate appropriate behaviors: to find food or a mate, to avoid hostile environments and predators. Drosophila larvae are a promising model organism to study gustation. Their simple nervous system triggers stereotypic behavioral responses, and the coding of taste can be studied by genetic tools at the single cell level. This review briefly summarizes recent progress on how taste information is sensed and processed by larval cephalic and pharyngeal sense organs. The focus lies on several studies, which revealed cellular and molecular mechanisms required to process sugar, salt, and bitter substances.</dcterms:abstract>
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