A peripheral mechanism for behavioral adaptation to specific "bitter" taste stimuli in an insect

Habituation to a Deterrent Plant Alkaloid Develops Faster in the Specialist Herbivore Helicoverpa assulta Than in Its Generalist Congener Helicoverpa armigera and Coincides with Taste Neuron Desensitisation

The two closely related moth species, Helicoverpa armigera and H. assulta differ strongly in their degree of host-plant specialism. In dual-choice leaf disk assays, caterpillars of the two species that had been reared on standard artificial diet were strongly deterred by the plant-derived alkaloid strychnine. However, caterpillars of both species reared on artificial diet containing strychnine from neonate to the 5th instar were insensitive to this compound. Fifth instar caterpillars of H. assulta and 4th or 5th instars of H. armigera not exposed to strychnine before were subjected to strychnine-containing diet for 24 h, 36 h, 48 h, or 72 h. Whereas H. assulta displayed habituation to strychnine after 48 h, it took until 72 h for H. armigera to become habituated. Electrophysiological tests revealed that a deterrent-sensitive neuron in the medial sensillum styloconicum of both species displayed significantly reduced sensitivity to strychnine that correlated with the onset of habituation. We conclude that the specialist H. assulta habituated faster to strychnine than the generalist H. armigera and hypothesis that desensitization of deterrent-sensitive neurons contributed to habituation.

Effects of NPF on larval taste responses and feeding behaviors in Ostrinia furnacalis

The insect taste system regulates insect feeding behavior and patterns of food consumption. In this study, we showed that the medial and lateral sensilla styloconica in the mouthparts of 5th-instar Asian corn borer larvae are sensitive to fructose and sucrose in a concentration-dependent way. The two sensilla produced significant electrophysiological responses (greater than100 spikes/s) by exposure to 10 mM fructose or sucrose. However, electrophysiological responses and feeding preferences to fructose or sucrose were inhibited by neuropeptide F double-stranded RNA (dsNPF). Additionally, the medial sensilla styloconica are sensitive to low concentrations of the deterrents caffeine and nicotine. However, starvation, followed by increases in larval npf expression plus feeding, led to increases in spike frequencies of related sensilla to fructose, sucrose, and deterrents. In contrast, these responses were reduced on the dsNPF treatment. Our results suggest that NPF plays an important role influencing caterpillar feeding behavior through regulating the taste neurons of the sensilla styloconica.

Methods for independently manipulating palatability and color in small insect prey

Understanding how the psychology of predators shapes the defenses of colorful aposematic prey has been a rich area of inquiry, with emphasis on hypothesis-driven experiments that independently manipulate color and palatability in prey to examine predator responses. Most of these studies focus on avian predators, despite calls to consider more taxonomically diverse predators. This taxonomic bias leaves gaps in our knowledge about the generalizability of current theory. Here we have adapted tools that have been successfully used with bird predators and scaled them down and tested them with smaller predators (Habronattus jumping spiders) and small insect prey (termites, milkweed bug nymphs, pinhead crickets, fruit flies). Specifically, we test (1) the application of denatonium benzoate (DB) to the surface of live termites, crickets, and fruit flies, and (2) the effectiveness of manipulating the palatability of milkweed bug nymphs through diet. We also test the effectiveness of combining these palatability manipulations with various color manipulations. Across several experiments, we confirm that our palatability manipulations are not detectable to the spiders before they attack (i.e., they do not produce aversive odors that spiders avoid), and show that unpalatable prey are indeed quickly rejected and spiders do not habituate to the taste with experience. We also investigate limitations of these techniques by assessing possible unintended effects on prey behavior and the risk of contact contamination when using DB-treated prey in experiments. While similar tools have been used to manipulate color and palatability with avian predators and relatively large insect prey, we show how these techniques can be effectively adapted for use with small invertebrate predators and prey.

Rearing Theretra oldenlandiae (Lepidoptera: Sphingidae) Larvae on an Artificial Diet

The hawk moth Theretra oldenlandiae (Fabricius) is an important insect pest because in the larval stage it feeds on agricultural crops and ornamental plants such as the eddoe and garden balsam. In this study, we established methods for rearing T. oldenlandiae in the laboratory using an artificial diet containing dry powder of a wild grass Cayratia japonica (Thunb.) Gagnep. Several artificial diets were tested with different ratios of a commercial diet, Insecta LFM, and the dry leaf powder, and including different antibiotics, and the composition of the standard diet on which larvae performed best was determined. The standard diet contains 20 g of Insecta LFM, 4 g of leaf powder, 100 ml of water, 75 mg of chloramphenicol, and 200 μl of propionic acid. Larvae reared on the standard diet became larger pupae than those reared on C. japonica leaves. This result suggests that the larvae have growth potential that is masked on C. japonica leaves, and that C. japonica may not be the most suitable host species for T. oldenlandiae larvae in terms of nutrient level.

Innate and acquired tolerance to bitter stimuli in mice

Tolerance to bitter foods and its potentiation by repetitive exposure are commonly experienced and potentially underlie the consumption of bitter foods, but it remains unknown whether permissive and adaptive responses are general phenomena for bitter-tasting substances or specific to certain substances, and they have not been rigorously studied in mice. Here, we investigated the effects of prolonged exposure to a bitter compound on both recognition and rejection behaviors to the same compound in mice. Paired measurements of rejection (RjT) and apparent recognition (aRcT) thresholds were conducted using brief-access two-bottle choice tests before and after taste aversion conditioning, respectively. First, RjT was much higher than aRcT for the bitter amino acids L-tryptophan and L-isoleucine, which mice taste daily in their food, indicating strong acceptance of those familiar stimuli within the concentration range between RjT and aRcT. Next, we tested five other structurally dissimilar bitter compounds, to which mice were naive at the beginning of experiments: denatonium benzoate, quinine-HCl, caffeine, salicin, and epigallocatechin gallate. RjT was moderately higher than aRcT for all the compounds tested, indicating the presence of innate acceptance to these various, unfamiliar bitter stimuli in mice. Lastly, a 3-week forced exposure increased RjT for all the bitter compounds except salicin, demonstrating that mice acquire tolerance to a broad array of bitter compounds after long-term exposure to them. Although the underlying mechanisms remain to be determined, our studies provide behavioral evidence of innate and acquired tolerance to various bitter stimuli in mice, suggesting its generality among bitterants.

Higher plasticity in feeding preference of a generalist than a specialist: experiments with two closely related Helicoverpa species

Herbivorous insects have been categorized as generalists or specialists depending on the taxonomic relatedness of the plants they use as food or oviposition substrates. The plasticity in host plant selection behavior of species belonging to the two categories received little attention. In the present work, fifth instar caterpillars of the generalist herbivore Helicoverpa armigera and its closely related species, the specialist Helicoverpa assulta, were fed on common host plants or artificial diet, after which their feeding preference was assessed individually by using dual - and triple- plant choice assays. Results show both the two Helicoverpa species have a preference hierarchy for host plants. Compared to the fixed preference hierarchy of the specialist H. assulta, the generalist H. armigera exhibited extensive plasticity in feeding preference depending on the host plant experienced during larval development. Whereas the specialist H. assulta exhibited a rigid preference in both dual and triple-plant choice assays, our findings demonstrate that the generalist H. armigera expressed stronger preferences in the dual-plant choice assay than in the triple-plant choice assay. Our results provide additional evidence supporting the neural constraints hypothesis which predicts that generalist herbivores make less accurate decisions than specialists when selecting plants.

Nutrition Influences Caffeine-Mediated Sleep Loss in Drosophila

Study objectives

Plant-derived caffeine is regarded as a defensive compound produced to prevent herbivory. Caffeine is generally repellent to insects and often used to study the neurological basis for aversive responses in the model insect, Drosophila melanogaster. Caffeine is also studied for its stimulatory properties where sleep or drowsiness is suppressed across a range of species. Since limiting access to food also inhibits fly sleep-an effect known as starvation-induced sleep suppression-we tested whether aversion to caffeinated food results in reduced nutrient intake and assessed how this might influence fly studies on the stimulatory effects of caffeine.

Methods

We measured sleep and total consumption during the first 24 hours of exposure to caffeinated diets containing a range of sucrose concentrations to determine the relative influence of caffeine and nutrient ingestion on sleep. Experiments were replicated using three fly strains.

Results

Caffeine reduced total consumption and nighttime sleep, but only at intermediate sucrose concentrations. Although sleep can be modeled by an exponential dose response to nutrient intake, caffeine-mediated sleep loss cannot be explained by absolute caffeine or sucrose ingestion alone. Instead, reduced sleep strongly correlates with changes in total consumption due to caffeine. Other bitter compounds phenocopy the effect of caffeine on sleep and food intake.

Conclusions

Our results suggest that a major effect of dietary caffeine is on fly feeding behavior. Changes in feeding behavior may drive caffeine-mediated sleep loss. Future studies using psychoactive compounds should consider the potential impact of nutrition when investigating effects on sleep.

Modulation of taste processing by temperature

Taste stimuli have a temperature that can stimulate thermosensitive neural machinery in the mouth during gustatory experience. Although taste and oral temperature are sometimes discussed as different oral sensory modalities, there is a body of literature that demonstrates temperature is an important component and modulator of the intensity of gustatory neural and perceptual responses. Available data indicate that the influence of temperature on taste, herein referred to as "thermogustation," can vary across taste qualities, can also vary among stimuli presumed to share a common taste quality, and is conditioned on taste stimulus concentration, with neuronal and psychophysical data revealing larger modulatory effects of temperature on gustatory responding to weakened taste solutions compared with concentrated. What is more, thermogustation is evidenced to involve interplay between mouth and stimulus temperature. Given these and other dependencies, identifying principles by which thermal input affects gustatory information flow in the nervous system may be important for ultimately unravelling the organization of neural circuits for taste and defining their involvement with multisensory processing related to flavor. Yet thermal effects are relatively understudied in gustatory neuroscience. Major gaps in our understanding of the mechanisms and consequences of thermogustation include delineating supporting receptors, the potential involvement of oral thermal and somatosensory trigeminal neurons in thermogustatory interactions, and the broader operational roles of temperature in gustatory processing. This review will discuss these and other issues in the context of the literature relevant to understanding thermogustation.

The Taste of Caffeine

Many people avidly consume foods and drinks containing caffeine, despite its bitter taste. Here, we review what is known about caffeine as a bitter taste stimulus. Topics include caffeine's action on the canonical bitter taste receptor pathway and caffeine's action on noncanonical receptor-dependent and -independent pathways in taste cells. Two conclusions are that (1) caffeine is a poor prototypical bitter taste stimulus because it acts on bitter taste receptor-independent pathways, and (2) caffeinated products most likely stimulate "taste" receptors in nongustatory cells. This review is relevant for taste researchers, manufacturers of caffeinated products, and caffeine consumers.

Trans-generational desensitization and within-generational resensitization of a sucrose-best neuron in the polyphagous herbivore Helicoverpa armigera (Lepidoptera: Noctuidae)

Dietary exposure of insects to a feeding deterrent substance for hours to days can induce habituation and concomitant desensitization of the response of peripheral gustatory neurons to such a substance. In the present study, larvae of the herbivore Helicoverpa armigera were fed on diets containing either a high, medium or low concentration of sucrose, a major feeding stimulant. The responsiveness of the sucrose-best neuron in the lateral sensilla styloconica on the galea was quantified. Results showed the response of the sucrose-best neuron exposed to high-sucrose diets decreased gradually over successive generations, resulting in complete desensitization in the 5^th and subsequent generations. However, the sensitivity was completely restored in the ninth generation after neonate larvae were exposed to low-sucrose diet. These findings demonstrate phenotypic plasticity and exclude inadvertent artificial selection for low sensitivity to sucrose. No significant changes were found in the sensitivity of caterpillars which experienced low- or medium-sucrose diets over the same generations. Such desensitization versus re-sensitization did not generalise to the phagosimulant myo-inositol-sensitive neuron or the feeding deterrent-sensitive neuron. Our results demonstrate that under conditions of high sucrose availability trans-generational desensitization of a neuron sensitive to this feeding stimulant becomes more pronounced whereas re-sensitization occurs within one generation.

Kissing bugs can generalize and discriminate between different bitter compounds

Animals make use of contact chemoreception structures to examine the quality of potential food sources. During this evaluation they can detect nutritious compounds that promote feeding and recognize toxins that trigger evasive behaviors. Although animals can easily distinguish between stimuli of different gustatory qualities (bitter, salty, sweet, etc.), their ability to discriminate between compounds of the same quality may be limited. Numerous plants produce alkaloids, compounds that elicit aversive behaviors in phytophagous insects and almost uniformly evoke a bitter taste for man. In hematophagous insects, however, the effect of feeding deterrent molecules has been barely studied. Recent studies showed that feeding in Rhodnius prolixus can be negatively modulated by the presence of alkaloids such as quinine (QUI) and caffeine (CAF), compounds that elicit similar aversive responses. Here, we applied associative and non-associative learning paradigms to examine under two behavioral contexts the ability of R. prolixus to distinguish, discriminate and/or generalize between these two bitter compounds, QUI and CAF. Our results show that bugs innately repelled by bitter compounds can change their behavior from avoidance to indifference or even to preference according to their previous experiences. After an aversive operant conditioning with QUI or CAF, R. prolixus modified its behavior in a direct but also in a cross-compound manner, suggesting the occurrence of a generalization process between these two alkaloids. Conversely, after a long pre-exposure to each alkaloid, bugs decreased their avoidance to the compound used during pre-exposure but still expressed an avoidance of the novel compound, proving that QUI and CAF are detected separately. Our results suggest that R. prolixus is able to discriminate between QUI and CAF, although after an associative conditioning they express a symmetrical cross-generalization. This kind of studies adds insight into the gustatory sense of a blood-sucking model but also into the learning abilities of hematophagous insects.

Gustatory receptors in Lepidoptera: chemosensation and beyond

Lepidoptera is one of the most widespread insect orders and includes several agriculturally important insect species. Ecological success of the lepidopteran insects partly depends on their adaptive chemoreception tactics, which play an important role in the selection of hosts, egg-laying sites and mates. Members of the G-protein coupled receptor family, gustatory receptors (GRs), are an integral part of the Lepidoptera chemosensory machinery. They are expressed in chemosensory neurones and are known to detect different environmental stimuli. Here, we discuss various aspects of the lepidopteran GRs with an emphasis on their roles in different processes such as chemosensation, host selection and adaptation. Phylogenetic analyses have shown that the large diversity of GR genes may have been generated through gene duplication and positive selection events, which also show lineage- and tissue-specific expression. Moreover, lepidopteran GR proteins are diverse and demonstrate broad ligand selectivity for several molecules including sugars, deterrents, salts and CO2 . Binding of ligands to GRs generates multiple downstream changes at the cellular level, which are followed by changes in behaviour. GRs play a critical role in chemosensation and influence the insect's behaviour. Overall, insect GRs are potential targets in the design of effective insect control strategies.

Learning context modulates aversive taste strength in honey bees

The capacity of honey bees (Apis mellifera) to detect bitter substances is controversial because they ingest without reluctance different kinds of bitter solutions in the laboratory, whereas free-flying bees avoid them in visual discrimination tasks. Here, we asked whether the gustatory perception of bees changes with the behavioral context so that tastes that are less effective as negative reinforcements in a given context become more effective in a different context. We trained bees to discriminate an odorant paired with 1 mol l(-1) sucrose solution from another odorant paired with either distilled water, 3 mol l(-1) NaCl or 60 mmol l(-1) quinine. Training was either Pavlovian [olfactory conditioning of the proboscis extension reflex (PER) in harnessed bees], or mainly operant (olfactory conditioning of free-walking bees in a Y-maze). PER-trained and maze-trained bees were subsequently tested both in their original context and in the alternative context. Whereas PER-trained bees transferred their choice to the Y-maze situation, Y-maze-trained bees did not respond with a PER to odors when subsequently harnessed. In both conditioning protocols, NaCl and distilled water were the strongest and the weakest aversive reinforcement, respectively. A significant variation was found for quinine, which had an intermediate aversive effect in PER conditioning but a more powerful effect in the Y-maze, similar to that of NaCl. These results thus show that the aversive strength of quinine varies with the learning context, and reveal the plasticity of the bee's gustatory system. We discuss the experimental constraints of both learning contexts and focus on stress as a key modulator of taste in the honey bee. Further explorations of bee taste are proposed to understand the physiology of taste modulation in bees.

Susceptibility to Bt proteins is not required for Agrotis ipsilon aversion to Bt maize

BACKGROUND

Although Bacillus thuringiensis (Bt) maize has been widely adopted in diverse regions around the world, relatively little is known about the susceptibility and behavioral response of certain insect pests to Bt maize in countries where this maize is not currently cultivated. These are important factors to consider as management plans are developed. These factors were investigated for Agrotis ipsilon, a global pest of maize, with Cry1F and Cry34Ab1/Cry35Ab1 maize.

RESULTS

Agrotis ipsilon demonstrated an initial, post-ingestive aversive response to Cry1F maize. Development and mortality were also affected - survival on Cry1F maize tissue was 40% and weight gain of survivors of Cry1F exposure was significantly reduced. A post-ingestive aversive response was also seen for Cry34Ab1/Cry35Ab1 maize; however, longer-term feeding, weight gain and survival were not affected.

CONCLUSION

Agrotis ipsilon showed aversion to both Bt treatments. Aversion to Cry34Ab1/Cry35Ab1 maize was unexpected because these proteins have no known insecticidal effect against Lepidoptera; however, results confirm that this aversion was temporary and did not affect growth or development. The Cry1F results suggest that A. ipsilon will abandon Cry1F maize in the field before any selection for resistance. These data support the use of refuge to delay Cry1F resistance development in A. ipsilon populations.

Larval Helicoverpa zea Transcriptional, Growth and Behavioral Responses to Nicotine and Nicotiana tabacum

The polyphagous feeding habits of the corn earworm, Helicoverpa zea (Boddie), underscore its status as a major agricultural pest with a wide geographic distribution and host plant repertoire. To study the transcriptomic response to toxins in diet, we conducted a microarray analysis of H. zea caterpillars feeding on artificial diet, diet laced with nicotine and Nicotiana tabacum (L.) plants. We supplemented our analysis with growth and aversion bioassays. The transcriptome reflects an abundant expression of proteases, chitin, cytochrome P450 and immune-related genes, many of which are shared between the two experimental treatments. However, the tobacco treatment tended to elicit stronger transcriptional responses than nicotine-laced diet. The salivary factor glucose oxidase, known to suppress nicotine induction in the plant, was upregulated by H. zea in response to tobacco but not to nicotine-laced diet. Reduced caterpillar growth rates accompanied the broad regulation of genes associated with growth, such as juvenile hormone epoxide hydrolase. The differential expression of chemosensory proteins, such as odorant binding-protein-2 precursor, as well as the neurotransmitter nicotinic-acetylcholine-receptor subunit 9, highlights candidate genes regulating aversive behavior towards nicotine. We suggest that an observed coincidental rise in cannibalistic behavior and regulation of proteases and protease inhibitors in H. zea larvae signify a compensatory response to induced plant defenses.

Gustatory sensitivity and food acceptance in two phylogenetically closely related papilionid species: Papilio hospiton and Papilio machaon

In herbivorous insects, food selection depends on sensitivity to specific chemical stimuli from host-plants as well as to secondary metabolites (bitter) and to sugars (phagostimulatory). Bitter compounds are noxious, unpalatable or both and evoke an aversive feeding response. Instead, sugars and sugar alcohols play a critical role in determining and enhancing the palatability of foods. We assumed that peripheral taste sensitivity may be related to the width of the host selection. Our model consists of two closely phylogenetically related Papilionid species exhibiting a difference in host plant choice: Papilio hospiton and Papilio machaon. The spike activity of the lateral and medial maxillary styloconic taste sensilla was recorded following stimulation with several carbohydrates, nicotine and NaCl, with the aim of characterizing their gustatory receptor neurons and of comparing their response patterns in the light of their different acceptability in feeding behaviour. The results show that: a) each sensillum houses phagostimulant and phagodeterrent cells; b) the spike activity of the gustatory neurons in response to different taste stimuli is higher in P. hospiton than in P. machaon; c) sugar solutions inhibit the spike activity of the deterrent and salt cells, and the suppression is higher in P. machaon than in P. hospiton. In conclusion, we propose that the different balance between the phagostimulant and phagodeterrent inputs from GRNs of maxillary sensilla may contribute in determining the difference in food choice and host range.

Experience-based behavioral and chemosensory changes in the generalist insect herbivore Helicoverpa armigera exposed to two deterrent plant chemicals

Behavioral and electrophysiological responses of larvae of the polyphagous moth species Helicoverpa armigera to two plant-derived allelochemicals were studied, both in larvae that had been reared on a diet devoid of these compounds and in larvae previously exposed to these compounds. In dual-choice cotton leaf disk and pepper fruit disk arena assays, caterpillars reared on a normal artificial diet were strongly deterred by strychnine and strophanthin-K. However, caterpillars reared on an artificial diet containing strychnine were insensitive to strychnine and strophanthin-K. Similarly, caterpillars reared on an artificial diet containing strophanthin-K were also desensitized to both deterrent chemicals. Electrophysiological tests revealed that the deterrent-sensitive neurons in taste sensilla on the maxillae of caterpillars reared on each deterrent-containing diet displayed reduced sensitivity to the two chemicals compared with the caterpillars reared on normal diets. We conclude that the experience-dependent behavioral plasticity was partly based on the reduced sensitivity of taste receptor neurons and that the desensitization of taste receptor neurons contributed to the cross-habituation to the two chemicals.

Chemosensory basis of behavioural plasticity in response to deterrent plant chemicals in the larva of the Small Cabbage White butterfly Pieris rapae

Behavioural and electrophysiological responsiveness to three chemically different secondary plant substances was studied in larvae of Pieris rapae L. (Lepidoptera: Pieridae). Three groups of caterpillars were studied that during their larval development were exposed to different rearing diets: an artificial diet or one of two host-plants, cabbage, Brassica oleracea, or nasturtium, Tropaeolum majus. In dual-choice leaf disc assays, caterpillars reared on cabbage were strongly deterred by the phenolic chlorogenic acid, the flavonol glycoside naringin and the alkaloid strychnine. However, behavioural plasticity was found in caterpillars reared on nasturtium or artificial diet in that these did not discriminate against chlorogenic acid. Caterpillars reared on the artificial diet were also significantly less sensitive to naringin and strychnine in the behavioural assay. Electrophysiological studies of the maxillary sensilla styloconica revealed that the deterrent neuron in the medial sensillum, but not in the lateral sensillum, of cabbage-reared caterpillars was more sensitive than the same neuron type of caterpillars reared on nasturtium or artificial diet. We conclude that (1) the diet-induced behavioural habituation to deterrents can at least partly be explained by chemosensory desensitisation of a generalist type of maxillary deterrent neuron; (2) behavioural cross-habituation to the three structurally diverse deterrent compounds can be traced back to cross-sensitivity for these compounds in the same gustatory neuron.

Induced preference for host plant chemicals in the tobacco hornworm: contribution of olfaction and taste

Many herbivorous insects induce preferences for host plants. Recent work in Manduca sexta indicates that induced preferences are mediated by a "tuning" of the peripheral taste system to chemicals within host plant foliage. We tested this hypothesis by rearing caterpillars on artificial diet or potato foliage, and then examining olfactory- and taste-mediated responses to potato foliage extract. First, we confirmed earlier reports that consumption of potato foliage tunes the peripheral taste system by reducing responsiveness to glucose and increasing responsiveness to foliage extract. Second, we offered caterpillars a choice between disks treated with foliage extract (experimental) or solvent alone (control). The foliage-reared caterpillars approached and consumed the experimental disks disproportionately, whereas the diet-reared caterpillars approached and consumed both disks indiscriminately. This indicated that induced preferences involve olfaction and taste. Third, we ran choice tests with foliage-reared caterpillars deprived of either olfactory or gustatory input. Caterpillars lacking olfactory input approached both disks indiscriminately, but fed selectively on experimental disks. In contrast, caterpillars lacking gustatory input approached experimental disks selectively, but fed indiscriminately on both types of disk. We conclude that even though olfaction helps caterpillars locate potato foliage, it is the "tuned" gustatory response that ultimately mediates the induced preference.

Contribution of the inositol 1,4,5-trisphosphate transduction cascade to the detection of "bitter" compounds in blowflies

Bitter taste detection is very important for many species including flies, because it prevents the ingestion of toxic food. Although it has been known that flies have specific bitter-sensitive taste cells in their contact chemosensilla, the mechanism by which those cells transduce the chemical signal into electrical activity has remained elusive. In this study, we first confirmed that type D4 and D5 tarsal chemosensilla of the blowfly Phormia regina responded well to bitter substances. Then, recording impulses from type D4 chemosensilla, we examined the possibility that a G-protein-coupled inositol 1,4,5-trisphosphate (IP(3))-dependent transduction cascade is of importance in the bitter-sensitive taste cells. We found that the response to bitter substances was depressed by specific inhibitors of G-protein, phospholipase C, or IP(3) receptor in the tarsal taste receptor cells. These results suggest that G-proteins mediate the IP(3) pathway in the transduction cascade in bitter-sensitive receptor cells.

Effect of coffee alkaloids and phenolics on egg-laying by the coffee leaf miner Leucoptera coffeella

The recognized importance of coffee alkaloids and phenolics mediating insect-plant interactions led to the present investigation aiming to test the hypothesis that the phenolics chlorogenic and caffeic acids and the alkaloid caffeine and some of its derivatives present in coffee leaves affect egg-laying by the coffee leaf miner Leucoptera (=Perileucoptera) coffeella (Guérin-Méneville & Perrottet) (Lepidoptera: Lyonetiidae), one of the main coffee pests in the Neotropical region. These phytochemicals were, therefore, quantified in leaves from 12 coffee genotypes and their effect on the egg-laying preference by the coffee leaf miner was assessed. Canonical variate analysis and partial canonical correlation provided evidence that increased leaf levels of caffeine favour egg-laying by the coffee leaf miner. An egg-laying preference bioassay was, therefore, carried out to specifically test this hypothesis using increasing caffeine concentrations sprayed on leaves of one of the coffee genotypes with the lowest level of this compound (i.e. Hybrid UFV 557-04 generated from a cross between Coffea racemosa Lour. and C. arabica L.). The results obtained allowed the recognition of a significant concentration-response relationship, providing support for the hypothesis that caffeine stimulates egg-laying by the coffee leaf miner in coffee leaves.

Hedonic taste in Drosophila revealed by olfactory receptors expressed in taste neurons

Taste and olfaction are each tuned to a unique set of chemicals in the outside world, and their corresponding sensory spaces are mapped in different areas in the brain. This dichotomy matches categories of receptors detecting molecules either in the gaseous or in the liquid phase in terrestrial animals. However, in Drosophila olfactory and gustatory neurons express receptors which belong to the same family of 7-transmembrane domain proteins. Striking overlaps exist in their sequence structure and in their expression pattern, suggesting that there might be some functional commonalities between them. In this work, we tested the assumption that Drosophila olfactory receptor proteins are compatible with taste neurons by ectopically expressing an olfactory receptor (OR22a and OR83b) for which ligands are known. Using electrophysiological recordings, we show that the transformed taste neurons are excited by odor ligands as by their cognate tastants. The wiring of these neurons to the brain seems unchanged and no additional connections to the antennal lobe were detected. The odor ligands detected by the olfactory receptor acquire a new hedonic value, inducing appetitive or aversive behaviors depending on the categories of taste neurons in which they are expressed i.e. sugar- or bitter-sensing cells expressing either Gr5a or Gr66a receptors. Taste neurons expressing ectopic olfactory receptors can sense odors at close range either in the aerial phase or by contact, in a lipophilic phase. The responses of the transformed taste neurons to the odorant are similar to those obtained with tastants. The hedonic value attributed to tastants is directly linked to the taste neurons in which their receptors are expressed.

Electrophysiological and behavioural characterization of gustatory responses to antennal ‘bitter’ taste in honeybees

We combined behavioural and electrophysiological experiments to study whether bitter taste is perceived at the antennal level in honeybees, Apis mellifera. Our behavioural studies showed that neither quinine nor salicin delivered at one antenna at different concentrations induced a retraction of the proboscis once it was extended in response to 1 M sucrose solution delivered to the opposite antenna. Bees that extended massively their proboscis to 1 M sucrose responded only partially when stimulated with a mixture of 1 M sucrose and 100 mM quinine. The mixture of 1 m sucrose and 100 mM salicin had no such suppressive effect. No behavioural suppression was found for mixtures of salt solution and either bitter substance. Electrophysiological recordings of taste sensillae at the antennal tip revealed sensillae that responded specifically either to sucrose or salt solutions, but none responded to the bitter substances quinine and salicin at the different concentrations tested. The electrophysiological responses of sensillae to 15 mM sucrose solution were inhibited by a mixture of 15 mM sucrose and 0.1 mM quinine, but not by a mixture of 15 mM sucrose and 0.1 mM salicin. The responses of sensillae to 50 mM NaCl were reduced by a mixture of 50 mm NaCl and 1 mM quinine but not by a mixture of 50 mM NaCl and 1 mM salicin. We concluded that no receptor cells for the bitter substances tested, exist at the level of the antennal tip of the honeybee and that antennal bitter taste is not represented as a separate perceptual quality.

Gustatory Perception and Behavior in Drosophila melanogaster

The sense of taste is essential for the survival of virtually all animals. Considered a 'primitive sense' and present in the form of chemotaxis in many bacteria, taste is also a sense of sophistication in humans. Regardless, taste behavior is a crucial activity for the world's most abundant (insects) and most successful (mammals) inhabitants, providing a means of discrimination between nutrient-rich substrates, such as sugars and amino acids, from harmful, mostly bitter-tasting chemicals present in many plants. In this review, we present an update on progress in understanding taste perception in the model fruit fly Drosophila melanogaster. An introduction to the fly's taste system will be presented first, followed by a description of relevant behavioral assays developed to quantify taste perception at the organismal level and a short overview of electrophysiological studies performed on taste cells. The focal point will be the recent molecular-genetic investigations of the gustatory receptor (Gr) genes, which is complemented by a comparison between Drosophila and mammalian taste perception and transduction. Finally, we provide a perspective on the future of Drosophila taste research, including three specific proposals that seem uniquely applicable to this exquisite model system and cannot, at least currently, be pursued elsewhere.

Neural plasticity in the gustatory system

Sensory systems adapt to changing environmental influences by coordinated alterations in structure and function. These alterations are referred to as plastic changes. The gustatory system displays numerous plastic changes even in receptor cells. This review focuses on the plasticity of gustatory structures through the first synaptic relay in the brain. Unlike other sensory systems, there is a remarkable amount of environmentally induced changes in these peripheral-most neural structures. The most consistent and largest changes occur to stimuli that also impact on homeostatic systems, especially when the environmental manipulation is instituted during early development.

Taste perception and coding in Drosophila

BACKGROUND

Discrimination between edible and contaminated foods is crucial for the survival of animals. In Drosophila, a family of gustatory receptors (GRs) expressed in taste neurons is thought to mediate the recognition of sugars and bitter compounds, thereby controlling feeding behavior.

RESULTS

We have characterized in detail the expression of eight Gr genes in the labial palps, the fly's main taste organ. These genes fall into two distinct groups: seven of them, including Gr66a, are expressed in 22 or fewer taste neurons in each labial palp. Additional experiments show that many of these genes are coexpressed in partially overlapping sets of neurons. In contrast, Gr5a, which encodes a receptor for trehalose, is expressed in a distinct and larger set of taste neurons associated with most chemosensory sensilla, including taste pegs. Mapping the axonal targets of cells expressing Gr66a and Gr5a reveals distinct projection patterns for these two groups of neurons in the brain. Moreover, tetanus toxin-mediated inactivation of Gr66a- or Gr5a-expressing cells shows that these two sets of neurons mediate distinct taste modalities-the perception of bitter (caffeine) and sweet (trehalose) taste, respectively.

CONCLUSION

Discrimination between two taste modalities-sweet and bitter-requires specific sets of gustatory receptor neurons that express different Gr genes. Unlike the Drosophila olfactory system, where each neuron expresses a single olfactory receptor gene, taste neurons can express multiple receptors and do so in a complex Gr gene code that is unique for small sets of neurons.

Loss of gustatory responses to pyrrolizidine alkaloids after their extensive ingestion in the polyphagous caterpillar Estigmene acrea

Electrophysiological recordings from taste sensilla of the caterpillar Estigmene acrea with the pyrrolizidine alkaloid (PA) seneciphylline N-oxide demonstrated that extensive feeding on plants rich in PAs caused a loss in response of the PA-sensitive cell in the lateral styloconic sensillum on the galea. The effect could be repeated using pure PAs fed to the insect in synthetic diets and by injection of PA into the hemolymph. The sensitivity loss lasted for approximately two hours and was less pronounced in individuals that had been reared on PA-containing food. Behavioral experiments and field observations demonstrate a parallel reduction in responsiveness to PAs and to PA-containing plants.

Chemosensory tuning to a host recognition cue in the facultative specialist larvae of the mothManduca sexta

Larvae of Manduca sexta are facultative specialists on plants in the family Solanaceae. Larvae reared on solanaceous foliage develop a strong preference for their host; otherwise, they remain polyphagous. The host-specific recognition cue in potato foliage for Manduca larvae is the steroidal glycoside, indioside D. Two pairs of galeal taste sensilla, the lateral and medial sensilla styloconica, are both necessary and sufficient for the feeding preferences of host-restricted larvae. We conducted electrophysiological tip recordings from sensilla of solanaceous or wheat germ diet-reared larvae. For each animal, recordings of the responses to indioside D, glucose, tomatine and KCl were compared. All responses included both phasic and tonic portions. The sensilla styloconica of solanaceous-reared larvae were tuned to indioside D, defined as maintaining a high sensitivity to indioside D, while showing lower sensitivity to other plant compounds. Half of the sensillar neurons of solanaceous-reared larvae were `tuned' to indioside D,whereas those of wheat germ diet-reared larvae were not. The different responses between the two types of animals were a result of changes of individual receptor cells' responses in the sensilla. Feeding on solanaceous foliage therefore appears to result in a modification of the physiological responses of individual taste receptor cells that causes them to be tuned to the host-recognition cue indioside D. We propose that this tuning is the basis for the host-restricted larvae's strong behavioral preferences for solanaceous foliage.

Peripheral coding of bitter taste in Drosophila

Taste receptors play a crucial role in detecting the presence of bitter compounds such as alkaloids, and help to prevent the ingestion of toxic food. In Drosophila, we show for the first time that several taste sensilla on the prothoracic legs detect bitter compounds both through the activation of specific taste neurons but also through inhibition of taste neurons activated by sugars and water. Each sensillum usually houses a cluster of four taste neurons classified according to their best stimulus (S for sugar, W for Water, L1 and L2 for salts). Using a new statistical approach based on the analysis of interspike intervals, we show that bitter compounds activate the L2 cell. Bitter-activated L2 cells were excited with a latency of at least 50 ms. Their sensitivity to bitter compounds was different between sensilla, suggesting that specific receptors to bitter compounds are differentially expressed among L2 cells. When presented in mixtures, bitter compounds inhibited the responses of S and W, but not the L1 cell. The inhibition was effective even in sensilla where bitter compounds did not activate the L2 cell, indicating that bitter compounds directly interact with the S and W cells. Interestingly, this inhibition occurred with latencies similar to the excitation of bitter-activated L2 cells. It suggests that the inhibition in the W and S cells shares similar transduction pathways with the excitation in the L2 cells. Combined with molecular approaches, the results presented here should provide a physiological basis to understand how bitter compounds are detected and discriminated.

Contact chemoreception in feeding by phytophagous insects

Gustatory receptors associated with feeding in phytophagous insects are broadly categorized as phagostimulatory or deterrent. No phytophagous insect is known that tastes all its essential nutrients, and the ability to discriminate between nutrients is limited. The insects acquire a nutritional balance largely "adventitiously" because leaves have an appropriate chemical composition. Sugars are the most important phagostimulants. Plant secondary compounds are most often deterrent but stimulate phagostimulatory cells if they serve as host-indicating sign stimuli, or if they are sequestered for defense or used as pheromone precursors. The stimulating effects of chemicals are greatly affected by other chemicals in mixtures like those to which the sensilla are normally exposed. Host plant selection depends on the balance of phagostimulatory and deterrent inputs with, in some oligophagous and monophagous species, a dominating role of a host-related chemical. Evolution of phytophagy has probably involved a change in emphasis in the gustatory system, not fundamentally new developments. The precise role of the gustatory systems remains unclear. In grasshoppers, it probably governs food selection and the amounts eaten, but in caterpillars there is some evidence that central feedbacks are also involved in regulating the amount eaten.

Selective adaptation to noxious foods by a herbivorous insect

When animals repeatedly sample a noxious food over a period of 1–4 days, they can markedly reduce their aversive behavioral response to the diet’s unpleasant taste (e.g. ‘bitterness’) or toxic effects. This long-term adaptation process is selective, however, permitting insects to adapt physiologically to some but not all noxious foods. We hypothesized (i) that the selective nature of this adaptation process stems from the fact that some unpalatable foods are toxic while others are harmless and (ii) that insects have more difficulty adapting to foods that are both unpalatable and toxic. Our model system consisted of Manduca sexta caterpillars and two compounds that taste bitter to humans and elicit an aversive behavioral response in this insect (salicin and aristolochic acid). We found that 2 days of exposure to a salicin diet completely adapted the aversive response of the caterpillars to salicin, but that exposure to an aristolochic acid diet failed to adapt the aversive response to aristolochic acid. We determined that M. sexta could not adapt to the aristolochic acid diet because it lacked mechanisms for reducing the compound’s toxicity. In contrast, the salicin diet did not produce any apparent toxic effects, and the caterpillars adapted to its aversive taste within 12 h of exposure. We also found that the salicin adaptation phenomenon (i) was mediated by the central gustatory system, (ii) generalized to salicin concentrations that were twice those in the adapting diet and (iii) offset spontaneously when the caterpillar was transferred to a salicin-free diet. We propose that toxicity is a more significant barrier to dietary adaptation than ‘bitterness’ in this insect.