Role of feeding specialization in taste receptor loss: insights from sweet and umami receptor evolution in Carnivora.

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES
Mieczyslaw Wolsan, Jun J Sato
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引用次数: 0

Abstract

Controversy and misunderstanding surround the role of feeding specialization in taste receptor loss in vertebrates. We refined and tested the hypothesis that this loss is caused by feeding specializations. Specifically, feeding specializations were proposed to trigger time-dependent process of taste receptor loss through deprivation of benefit of using the receptor's gustatory function. We propose that this process may be accelerated by abiotic environmental conditions or decelerated/stopped because of extragustatory functions of the receptor's protein(s). As test case we used evolution of the sweet (TAS1R2+TAS1R3) and umami (TAS1R1+TAS1R3) receptors in Carnivora (dogs, cats, and kin). We predicted these receptors' absence/presence using data on presence/absence of inactivating mutations in these receptors' genes and data from behavioral sweet/umami preference tests. We identified 20 evolutionary events of sweet (11) or umami (9) receptor loss. These events affected species with feeding specializations predicted to favor sweet/umami receptor loss (27 and 22 species, respectively). All species with feeding habits predicted to favor sweet/umami receptor retention (11 and 24, respectively) were found to retain that receptor. Six species retained the sweet (5) or umami (1) receptor despite feeding specialization predicted to favor loss of that receptor, which can be explained by the time dependence of sweet/umami receptor loss process and the possible decelerating effect of TAS1R extragustatory functions so that the sweet/umami receptor process is ongoing in these species. Our findings support the idea that feeding specialization leads to taste receptor loss and is the main if not only triggering factor for evolutionary loss of taste receptors.

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食性专门化在味觉感受器丧失中的作用:来自食肉动物甜味和鲜味感受器进化的见解。
争论和误解围绕着进食专业化在味觉受体丧失在脊椎动物中的作用。我们改进并测试了这种损失是由喂养专业化引起的假设。具体来说,喂食专门化被提出通过剥夺使用受体味觉功能的好处来触发味觉受体丧失的时间依赖过程。我们认为这一过程可能会被非生物环境条件加速,或者由于受体蛋白的外调节功能而减慢/停止。作为测试案例,我们使用了食肉动物(狗、猫和近亲)中甜味(TAS1R2+TAS1R3)和鲜味(TAS1R1+TAS1R3)受体的进化。我们利用这些受体基因中失活突变的存在/缺失数据和行为甜味/鲜味偏好测试的数据来预测这些受体的缺失/存在。我们确定了20个甜(11)或鲜味(9)受体丧失的进化事件。这些事件影响的物种的摄食专业化预测有利于甜/鲜味受体的丧失(分别为27和22种)。所有食性倾向于甜味/鲜味受体保留的物种(分别为11和24)都保留了该受体。6个物种保留了甜(5)或鲜味(1)受体,尽管摄食专一倾向于该受体的丧失,这可以通过甜/鲜味受体丧失过程的时间依赖性和TAS1R外食功能的可能减速效应来解释,因此甜/鲜味受体过程在这些物种中正在进行。我们的研究结果支持了这样一种观点,即进食专业化导致味觉受体丧失,并且是味觉受体进化丧失的主要(如果不是唯一)触发因素。
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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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