Mechanisms of Carboxylic Acid Attraction in Drosophila melanogaster

Sour is one of the fundamental taste modalities that enable taste perception in animals. Chemoreceptors embedded in taste organs are pivotal to discriminate between different chemicals to ensure survival. Animals generally prefer slightly acidic food and avoid highly acidic alternatives. We recently proposed that all acids are aversive at high concentrations, a response that is mediated by low pH as well as specific anions in Drosophila melanogaster. Particularly, some carboxylic acids such as glycolic acid, citric acid, and lactic acid are highly attractive to Drosophila compared with acetic acid. The present study determined that attractive carboxylic acids were mediated by broadly expressed Ir25a and Ir76b, as demonstrated by a candidate mutant library screen. The mutant deficits were completely recovered via wildneurons. Furthermore, sweet gustatory receptors such as These genetic defects were confirmed using binary food choice assays as well as electrophysiology in the labellum. attractive carboxylic acids from other acids.

Automated summary

Sour taste is a fundamental modality in taste perception for animals, with chemoreceptors in taste organs crucial for discriminating between different chemicals for survival. Animals generally prefer slightly acidic foods and avoid highly acidic alternatives. Some carboxylic acids are highly attractive to fruit flies, while all acids become aversive at high concentrations, mediated by low pH and specific anions.