# Molecular Genetic Investigation of Taste Sensation

> **NIH NIH R01** · MONELL CHEMICAL SENSES CENTER · 2021 · $329,694

## Abstract

Abstract
 Animals ranging from insects to mammals employ specific taste receptors to perceive distinct food flavors,
such as sweet, bitter, sour, and salty. In contrast to other basic taste modalities, salty and sour tastes are
primarily mediated through sodium and proton ion channels, respectively. Animals normally prefer low levels of
salt or acid and reject high concentrations. Since salt and acid are important mineral nutrients, insufficient or
excessive consumption of salt or acid can lead to gastrointestinal, metabolic, and cardiovascular diseases.
Although salty and sour tastes have a profound impact on human health, the molecular identities of salty and
sour taste receptors have not been fully determined. In addition, the neuronal circuits underlying salt taste
response and intake are unknown. Using the fruit fly, Drosophila melanogaster, as a model organism, our
previous work identified a new ionotropic glutamate receptor that is required for high-salt sensation.
Additionally, we found that a small subset of neurons in the fly brain regulate high-salt avoidance. Moreover,
we discovered that a novel ion channel, which can be directly activated by protons, is required for the attractive
sour taste response in flies.
 Building on our preliminary findings, we propose to use the fruit fly as a model organism to explore the
molecular and neural mechanisms of salty and sour taste perception. In particular, we will pursue two principal
lines of inquiry: (1) decipher the molecular and neural mechanisms of salty taste sensation; and (2) decipher
the molecular basis of sour taste sensation. Given that taste transduction mechanisms to salt and acid are
analogous between flies and mammals, the molecular insights gleaned from our research in fruit flies will
inform studies of salty and sour taste sensations in mammals, including humans.

## Key facts

- **NIH application ID:** 10129943
- **Project number:** 5R01DC018592-02
- **Recipient organization:** MONELL CHEMICAL SENSES CENTER
- **Principal Investigator:** Yali V Zhang
- **Activity code:** R01 (R01, R21, SBIR, etc.)
- **Funding institute:** NIH
- **Fiscal year:** 2021
- **Award amount:** $329,694
- **Award type:** 5
- **Project period:** 2020-03-18 → 2025-02-28

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10129943

## Citation

> US National Institutes of Health, RePORTER application 10129943, Molecular Genetic Investigation of Taste Sensation (5R01DC018592-02). Retrieved via AI Analytics 2026-05-22 from https://api.ai-analytics.org/grant/nih/10129943. Licensed CC0.

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