Bitter compounds and Drosophila melanogaster

Drosophila is a model insect which benefits from a number of genetic tools to perform transgenesis. We combine these tools with physiological and behavioral approaches to understand how bitter stimuli are detected and encoded by their taste system.

The current working hypothesis is that taste cells encode aversive stimuli and appetitive stimuli within separate populations of cells. However, we also find that sugar-sensitive neurons are very sensitive to some bitter chemicals which can inhitit their activity.

Electrophysiology and behavior

As for electrophysiology, we use mostly the tip-recording technique (see here) to record extracellularly from taste sensilla of the proboscis or of the legs of Drosophila adults. We have developed a specialized amplifier to record from them (tastePROBE in collaboration with Syntech) and software tools to analyze them (dbWave). As for behavior, we use a number of different approaches: binary feeding choices (blue/red wells), proboscis extension (one or two-sided), and capillary feeding (CAFE assay) which allows to quantify how much flies are feeding.

double stim.jpg (229875 bytes) When the left leg is stimulated with sugar and the right one with a bitter compound like quinine, the proboscis extension reflex is inhibited. This is taken as an indication that quinine-sensitive taste neurons are stimulated and inhibit the behavior induced by sugar-sensitive taste neurons.
schema detection.JPG (248699 bytes) Taste cells are housed in taste sensilla (looking like hairs) on the legs, on the proboscis and on the wing margins. Electrophysiological techniques demonstrate that one taste neurone (here in red) is activated in the presence of quinine. The other neurons (grey color) are slightly inhibited.

See how we proceed to do tip-recording from the proboscis here (pictures taken by Marie-Jeanne Sellier, 2009).

 

Current projects

Collaborations

Papers

Useful links

Suppliers:

 

19/01/2014