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The detection of carbonation by the Drosophila gustatory system

Author

Listed:
  • Walter Fischler

    (Department of Molecular and Cell Biology
    Helen Wills Neuroscience Institute, 291 Life Sciences Addition, University of California-Berkeley, Berkeley, California 94720, USA)

  • Priscilla Kong

    (Department of Molecular and Cell Biology
    Helen Wills Neuroscience Institute, 291 Life Sciences Addition, University of California-Berkeley, Berkeley, California 94720, USA)

  • Sunanda Marella

    (Department of Molecular and Cell Biology
    Helen Wills Neuroscience Institute, 291 Life Sciences Addition, University of California-Berkeley, Berkeley, California 94720, USA)

  • Kristin Scott

    (Department of Molecular and Cell Biology
    Helen Wills Neuroscience Institute, 291 Life Sciences Addition, University of California-Berkeley, Berkeley, California 94720, USA)

Abstract

Drosophila's taste for soda Not surprisingly, Drosophila melanogaster, the fruit fly, is attracted to fruit odours. Recent work revealed that it is also able to smell and respond to CO2, a marker for fermenting fruit that the flies are likely to encounter in the wild. Now, Drosophila has been found to be able to 'taste' CO2 in the form of carbonated water via a population of specialized neurons on the proboscis. This novel taste modality could have the advantage of making nutrients produced by the microorganisms available to the fly.

Suggested Citation

  • Walter Fischler & Priscilla Kong & Sunanda Marella & Kristin Scott, 2007. "The detection of carbonation by the Drosophila gustatory system," Nature, Nature, vol. 448(7157), pages 1054-1057, August.
    • Handle: RePEc:nat:nature:v:448:y:2007:i:7157:d:10.1038_nature06101
    DOI: 10.1038/nature06101
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