National Academy of Sciences
Proceedings of the National Academy of Sciences, Volume 122, Issue 3, January 2025.
SignificanceThe unpleasantness of bitter, sour, and salty taste perceptions can be reduced with the use of sweeteners, making such food more palatable. Yet, how sweetness weakens aversive tastes is not well understood. Our study finds that ephaptic …
Read More
An evolutionarily conserved cation channel tunes the sensitivity of gustatory neurons to ephaptic inhibition in Drosophila
01:19
Proceedings of the National Academy of Sciences, Volume 122, Issue 3, January 2025. SignificanceThe unpleasantness of bitter, sour, and salty taste perceptions can be reduced with the use of sweeteners, making such food more palatable. Yet, how sweetness weakens aversive tastes is not well understood. Our study finds that ephaptic …
