How conspecific and allospecific eggs and larvae drive oviposition preference in Drosophila
Chem Senses. 2024 Jan 1;49:bjae012. doi: 10.1093/chemse/bjae012.ABSTRACTWhere to lay the eggs is a crucial decision for females as it influences the success of their offspring. Female flies prefer to lay eggs on food already occupied and consumed by larvae, which facilitates social feeding, but potentially could also lead to detrimental interactions between species. Whether females can modulate their attraction to cues associated with different species is unknown. Here, we analyzed the chemical profiles of eggs and larvae of 16 Drosophila species, and tested whether Drosophila flies would be attracted to larvae-treated foo...
Source: Chemical Senses - April 12, 2024 Category: Biochemistry Authors: Rolando D Moreira-Soto Mohammed A Khallaf Bill S Hansson Markus Knaden Source Type: research
How conspecific and allospecific eggs and larvae drive oviposition preference in Drosophila
Chem Senses. 2024 Jan 1;49:bjae012. doi: 10.1093/chemse/bjae012.ABSTRACTWhere to lay the eggs is a crucial decision for females as it influences the success of their offspring. Female flies prefer to lay eggs on food already occupied and consumed by larvae, which facilitates social feeding, but potentially could also lead to detrimental interactions between species. Whether females can modulate their attraction to cues associated with different species is unknown. Here, we analyzed the chemical profiles of eggs and larvae of 16 Drosophila species, and tested whether Drosophila flies would be attracted to larvae-treated foo...
Source: Chemical Senses - April 12, 2024 Category: Biochemistry Authors: Rolando D Moreira-Soto Mohammed A Khallaf Bill S Hansson Markus Knaden Source Type: research
How conspecific and allospecific eggs and larvae drive oviposition preference in Drosophila
Chem Senses. 2024 Jan 1;49:bjae012. doi: 10.1093/chemse/bjae012.ABSTRACTWhere to lay the eggs is a crucial decision for females as it influences the success of their offspring. Female flies prefer to lay eggs on food already occupied and consumed by larvae, which facilitates social feeding, but potentially could also lead to detrimental interactions between species. Whether females can modulate their attraction to cues associated with different species is unknown. Here, we analyzed the chemical profiles of eggs and larvae of 16 Drosophila species, and tested whether Drosophila flies would be attracted to larvae-treated foo...
Source: Chemical Senses - April 12, 2024 Category: Biochemistry Authors: Rolando D Moreira-Soto Mohammed A Khallaf Bill S Hansson Markus Knaden Source Type: research
How conspecific and allospecific eggs and larvae drive oviposition preference in Drosophila
Chem Senses. 2024 Jan 1;49:bjae012. doi: 10.1093/chemse/bjae012.ABSTRACTWhere to lay the eggs is a crucial decision for females as it influences the success of their offspring. Female flies prefer to lay eggs on food already occupied and consumed by larvae, which facilitates social feeding, but potentially could also lead to detrimental interactions between species. Whether females can modulate their attraction to cues associated with different species is unknown. Here, we analyzed the chemical profiles of eggs and larvae of 16 Drosophila species, and tested whether Drosophila flies would be attracted to larvae-treated foo...
Source: Chemical Senses - April 12, 2024 Category: Biochemistry Authors: Rolando D Moreira-Soto Mohammed A Khallaf Bill S Hansson Markus Knaden Source Type: research
How conspecific and allospecific eggs and larvae drive oviposition preference in Drosophila
Chem Senses. 2024 Apr 12:bjae012. doi: 10.1093/chemse/bjae012. Online ahead of print.ABSTRACTWhere to lay the eggs is a crucial decision for females as it influences the success of their offspring. Female flies prefer to lay eggs on food already occupied and consumed by larvae, which facilitates social feeding, but potentially could also lead to detrimental interactions between species. Whether females can modulate their attraction to cues associated with different species is unknown. Here we analyzed the chemical profiles of eggs and larvae of 16 Drosophila species, and tested whether Drosophila flies would be attracted t...
Source: Chemical Senses - April 12, 2024 Category: Biochemistry Authors: Rolando D Moreira-Soto Mohammed A Khallaf Bill S Hansson Markus Knaden Source Type: research
Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication
This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss o...
Source: Chemical Senses - April 9, 2024 Category: Biochemistry Authors: Shaoyang Wang Heather E Smyth Sandra M Olarte Mantilla Jason R Stokes Paul A Smith Source Type: research
The trilogy of human musk receptors: Linking receptor activation, genotype and sensory perception
This study for the first time links OR activation to sensory perception and genetic polymorphisms for this unique class of odorants.PMID:38591752 | DOI:10.1093/chemse/bjae015 (Source: Chemical Senses)
Source: Chemical Senses - April 9, 2024 Category: Biochemistry Authors: Roger Emter Christel Merillat Sandro Dossenbach Andreas Natsch Source Type: research
Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication
This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss o...
Source: Chemical Senses - April 9, 2024 Category: Biochemistry Authors: Shaoyang Wang Heather E Smyth Sandra M Olarte Mantilla Jason R Stokes Paul A Smith Source Type: research
The trilogy of human musk receptors: Linking receptor activation, genotype and sensory perception
This study for the first time links OR activation to sensory perception and genetic polymorphisms for this unique class of odorants.PMID:38591752 | DOI:10.1093/chemse/bjae015 (Source: Chemical Senses)
Source: Chemical Senses - April 9, 2024 Category: Biochemistry Authors: Roger Emter Christel Merillat Sandro Dossenbach Andreas Natsch Source Type: research
Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication
This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss o...
Source: Chemical Senses - April 9, 2024 Category: Biochemistry Authors: Shaoyang Wang Heather E Smyth Sandra M Olarte Mantilla Jason R Stokes Paul A Smith Source Type: research
The trilogy of human musk receptors: Linking receptor activation, genotype and sensory perception
This study for the first time links OR activation to sensory perception and genetic polymorphisms for this unique class of odorants.PMID:38591752 | DOI:10.1093/chemse/bjae015 (Source: Chemical Senses)
Source: Chemical Senses - April 9, 2024 Category: Biochemistry Authors: Roger Emter Christel Merillat Sandro Dossenbach Andreas Natsch Source Type: research
Correction to: Oral thermal processing in the gustatory cortex of awake mice
Chem Senses. 2024 Jan 1;49:bjae014. doi: 10.1093/chemse/bjae014.NO ABSTRACTPMID:38587316 | PMC:PMC11000296 | DOI:10.1093/chemse/bjae014 (Source: Chemical Senses)
Source: Chemical Senses - April 8, 2024 Category: Biochemistry Source Type: research
Correction to: Oral thermal processing in the gustatory cortex of awake mice
Chem Senses. 2024 Jan 1;49:bjae014. doi: 10.1093/chemse/bjae014.NO ABSTRACTPMID:38587316 | DOI:10.1093/chemse/bjae014 (Source: Chemical Senses)
Source: Chemical Senses - April 8, 2024 Category: Biochemistry Source Type: research
The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity
The objective of the present study was to assess the influence of thermal sensations on lingual roughness sensitivity. Just-noticeable difference thresholds (JNDs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm). Thresholds were assessed when cooling or heating the metal stimuli (n = 32 subjects). Compared to the JND threshold obtained at an ambient stimulus temperature (21 °C: 0.055 ± 0.010 μm), a cold (8 °C) temperature significantly (P = 0.019) reduced tongue sensitivity (i.e. increased JND) to surface roughness (0.109 ± 0.016 μm, respectively) wh...
Source: Chemical Senses - March 25, 2024 Category: Biochemistry Authors: Sebastiano Ricci Min Sung Kim Christopher T Simons Source Type: research
The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity
The objective of the present study was to assess the influence of thermal sensations on lingual roughness sensitivity. Just-noticeable difference thresholds (JNDs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm). Thresholds were assessed when cooling or heating the metal stimuli (n = 32 subjects). Compared to the JND threshold obtained at an ambient stimulus temperature (21 °C: 0.055 ± 0.010 μm), a cold (8 °C) temperature significantly (P = 0.019) reduced tongue sensitivity (i.e. increased JND) to surface roughness (0.109 ± 0.016 μm, respectively) wh...
Source: Chemical Senses - March 25, 2024 Category: Biochemistry Authors: Sebastiano Ricci Min Sung Kim Christopher T Simons Source Type: research
