Experience-Dependent Behavioral Plasticity in Avoiding Epigallocatechin Gallate (EGCG) Requires DAF-16/FOXO in the AIY Interneurons of Caenorhabditis elegans.

IF 0.7 4区医学 Q4 NUTRITION & DIETETICS

Journal of nutritional science and vitaminology Pub Date : 2024-01-01 DOI:10.3177/jnsv.70.164

Seiryu Ishikawa, Yuka Takezawa, Chiharu Iida, Yuko Yamada, Kyoko Chiba, Mohammad Shaokat Ali, Simo Sun, Eriko Kage-Nakadai

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引用次数: 0

Abstract

Bitterness and astringency are the aversive tastes in mammals. In humans, aversion to bitterness and astringency may be reduced depending on the eating experience. However, the cellular and molecular mechanisms underlying plasticity in preference to bitter and astringent tastants remain unknown. This study aimed to investigate the preference plasticity to bitter and astringent tea polyphenols, including catechins and tannic acids, in the model animal Caenorhabditis elegans. C. elegans showed avoidance behavior against epigallocatechin gallate (EGCG), tannic acid, and theaflavin. However, they displayed diminishing avoidance against EGCG depending on their EGCG-feeding regime at larval stages. Additionally, the behavioral plasticity in avoiding EGCG required the transcription factor DAF-16/FOXO. Isoform-specific deletion mutant analysis and cell-specific rescue analysis revealed that the function of daf-16 isoform b in AIY interneurons is necessary for experience-dependent behavioral plasticity to EGCG.

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躲避没食子酸表没食子儿茶素（EGCG）的经验依赖性行为可塑性需要草履虫 AIY 中间神经元中的 DAF-16/FOXO。

苦味和涩味是哺乳动物的厌恶味道。在人类中，对苦味和涩味的厌恶可能会随着进食经历的不同而减轻。然而，对苦味和涩味偏好可塑性的细胞和分子机制仍然未知。本研究旨在研究模式动物秀丽隐杆线虫（Caenorhabditis elegans）对苦涩味茶多酚（包括儿茶素和单宁酸）的偏好可塑性。elegans 对表没食子儿茶素没食子酸酯（EGCG）、单宁酸和茶黄素表现出回避行为。然而，在幼虫阶段，它们对EGCG的回避行为会随着EGCG摄食机制的不同而减弱。此外，躲避 EGCG 的行为可塑性需要转录因子 DAF-16/FOXO。同工酶特异性缺失突变体分析和细胞特异性拯救分析表明，AIY中间神经元中的daf-16同工酶b的功能是对EGCG的经验依赖性行为可塑性所必需的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of nutritional science and vitaminology 医学-营养学

CiteScore

1.80

自引率

6.20%

发文量

审稿时长

6-12 weeks

期刊介绍： The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country. Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.