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Title: Interspecies Comparative Analyses Reveal Distinct Carbohydrate-Responsive Systems among Drosophila Species
Authors: Watanabe, Kaori
Kanaoka, Yasutetsu
Mizutani, Shoko
Uchiyama, Hironobu
Yajima, Shunsuke
Watada, Masayoshi
Uemura, Tadashi  kyouindb  KAKEN_id  orcid (unconfirmed)
Hattori, Yukako  kyouindb  KAKEN_id  orcid (unconfirmed)
Author's alias: 渡辺, 佳織
金岡, 泰哲
水谷, 祥子
内山, 博允
矢嶋, 俊介
和多田, 正義
上村, 匡
服部, 佑佳子
Keywords: nutrient balance
Drosophila melanogaster
Drosophila sechellia
TGF-β/Activin signaling
protein-to-carbohydrate ratio
genome-environment interactions
interspecies comparative approach
Issue Date: 3-Sep-2019
Publisher: Elsevier BV
Journal title: Cell Reports
Volume: 28
Issue: 10
Start page: 2594
End page: 2607.e7
Abstract: During evolution, organisms have acquired variable feeding habits. Some species are nutritional generalists that adapt to various food resources, while others are specialists, feeding on specific resources. However, much remains to be discovered about how generalists adapt to diversified diets. We find that larvae of the generalists Drosophila melanogaster and D. simulans develop on three diets with different nutrient balances, whereas specialists D. sechellia and D. elegans cannot develop on carbohydrate-rich diets. The generalist D. melanogaster downregulates the expression of diverse metabolic genes systemically by transforming growth factor β (TGF-β)/Activin signaling, maintains metabolic homeostasis, and successfully adapts to the diets. In contrast, the specialist D. sechellia expresses those metabolic genes at higher levels and accumulates various metabolites on the carbohydrate-rich diet, culminating in reduced adaptation. Phenotypic similarities and differences strongly suggest that the robust carbohydrate-responsive regulatory systems are evolutionarily retained through genome-environment interactions in the generalists and contribute to their nutritional adaptabilities.
Description: 栄養に柔軟に適応し成長するシステムの解明 --種間の適応能力の差を生む炭水化物応答機構--. 京都大学プレスリリース. 2019-09-04.
Why fruit flies eat practically anything. 京都大学プレスリリース. 2019-09-05.
Rights: © 2019 The Author(s).This is an open access article under the CC BY license (
DOI(Published Version): 10.1016/j.celrep.2019.08.030
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