The loss of taste genes in cetaceans

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• 作者：Kangli Zhu (1)
  Xuming Zhou (2)
  Shixia Xu (1)
  Di Sun (1)
  Wenhua Ren (1)
  Kaiya Zhou (1)
  Guang Yang (1)
  
  1. Jiangsu Key Laboratory for Biodiversity and Biotechnology ; College of Life Sciences ; Nanjing Normal University ; Nanjing ; 210023 ; China
  2. Division of Genetics ; Department of Medicine ; Brigham and Women鈥檚 Hospital ; Harvard Medical School ; Boston ; MA ; 02115 ; USA
  
• 关键词：Cetacean ; Taste genes ; Pseudogenization ; Molecular evolution
• 刊名：BMC Evolutionary Biology
• 出版年：2014
• 出版时间：December 2014
• 年：2014
• 卷：14
• 期：1
• 全文大小：394 KB
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• 刊物主题：Evolutionary Biology; Animal Systematics/Taxonomy/Biogeography; Entomology; Genetics and Population Dynamics; Life Sciences, general;
• 出版者：BioMed Central
• ISSN：1471-2148

文摘

Background Five basic taste modalities, sour, sweet, bitter, salt and umami, can be distinguished by humans and are fundamental for physical and ecological adaptations in mammals. Molecular genetic studies of the receptor genes for these tastes have been conducted in terrestrial mammals; however, little is known about the evolution and adaptation of these genes in marine mammals. Results Here, all five basic taste modalities, sour, sweet, bitter, salt and umami, were investigated in cetaceans. The sequence characteristics and evolutionary analyses of taste receptor genes suggested that nearly all cetaceans may have lost all taste modalities except for that of salt. Conclusions This is the first study to comprehensively examine the five basic taste modalities in cetaceans with extensive taxa sampling. Our results suggest that cetaceans have lost four of the basic taste modalities including sour, sweet, umami, and most of the ability to sense bitter tastes. The integrity of the candidate salt taste receptor genes in all the cetaceans examined may be because of their function in Na+ reabsorption, which is key to osmoregulation and aquatic adaptation.