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DOI	10.1073/pnas.2021516118
	Loss of sweet taste despite the conservation of sweet receptor genes in insectivorous bats
	Jiao H.; Xie H.-W.; Zhang L.; Zhuoma N.; Jiang P.; Zhao H.
发表日期	2021
ISSN	00278424
卷号	118 期号:4
英文摘要	The evolution of taste perception is usually associated with the ecology and dietary changes of organisms. However, the association between feeding ecology and taste receptor evolution is unclear in some lineages of vertebrate animals. One example is the sweet taste receptor gene Tas1r2. Previous analysis of partial sequences has revealed that Tas1r2 has undergone equally strong purifying selection between insectivorous and frugivorous bats. To test whether the sweet taste function is also important in bats with contrasting diets, we examined the complete coding sequences of both sweet taste receptor genes (Tas1r2 and Tas1r3) in 34 representative bat species. Although these two genes are highly conserved between frugivorous and insectivorous bats at the sequence level, our behavioral experiments revealed that an insectivorous bat (Myotis ricketti) showed no preference for natural sugars, whereas the frugivorous species (Rousettus leschenaultii) showed strong preferences for sucrose and fructose. Furthermore, while both sweet taste receptor genes are expressed in the taste tissue of insectivorous and frugivorous bats, our cell-based assays revealed striking functional divergence: the sweet taste receptors of frugivorous bats are able to respond to natural sugars whereas those of insectivorous bats are not, which is consistent with the behavioral preference tests, suggesting that functional evolution of sweet taste receptors is closely related to diet. This comprehensive study suggests that using sequence conservation alone could be misleading in inferring protein and physiological function and highlights the power of combining behavioral experiments, expression analysis, and functional assays in molecular evolutionary studies. © 2021 National Academy of Sciences. All rights reserved.
英文关键词	Diet; Functional assay; Molecular evolution; Taste receptor
语种	英语
来源期刊	Proceedings of the National Academy of Sciences of the United States of America
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/180869
作者单位	Department of Ecology, Tibetan Centre for Ecology and Conservation at Wuhan University, Tibet University, Hubei Key Laboratory of Cell Homeostasis, College of Life Sciences, Wuhan University, Wuhan, 430072, China; Guangdong Key Laboratory of Animal Conservation and Resource Utilization, Guangdong Public Laboratory of Wild Animal Conservation and Utilization, Institute of Zoology, Guangdong Academy of Sciences, Guangzhou, 510260, China; Research Center for Ecology, College of Science, Tibet University, Lhasa, 850000, China; Monell Chemical Senses Center, Philadelphia, PA 19104, United States
推荐引用方式 GB/T 7714	Jiao H.,Xie H.-W.,Zhang L.,et al. Loss of sweet taste despite the conservation of sweet receptor genes in insectivorous bats[J],2021,118(4).
APA	Jiao H.,Xie H.-W.,Zhang L.,Zhuoma N.,Jiang P.,&Zhao H..(2021).Loss of sweet taste despite the conservation of sweet receptor genes in insectivorous bats.Proceedings of the National Academy of Sciences of the United States of America,118(4).
MLA	Jiao H.,et al."Loss of sweet taste despite the conservation of sweet receptor genes in insectivorous bats".Proceedings of the National Academy of Sciences of the United States of America 118.4(2021).