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The evolution of sour taste.
Frank, Hannah E R; Amato, Katie; Trautwein, Michelle; Maia, Paula; Liman, Emily R; Nichols, Lauren M; Schwenk, Kurt; Breslin, Paul A S; Dunn, Robert R.
Afiliación
  • Frank HER; Department of Crop and Soil Sciences North Carolina State University, Raleigh, USA.
  • Amato K; Department of Anthropology, Northwestern University, Evanston, IL, USA.
  • Trautwein M; Entomology Department, Institute for Biodiversity Science and Sustainability, California Academy of Sciences, San Francisco, USA.
  • Maia P; Department of Anthropology, Northwestern University, Evanston, IL, USA.
  • Liman ER; Department of Biological Sciences, Section of Neurobiology, University of Southern California, Los Angeles, CA, USA.
  • Nichols LM; Department of Applied Ecology, North Carolina State University, Raleigh, USA.
  • Schwenk K; Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, CT, USA.
  • Breslin PAS; Department of Nutritional Sciences, Rutgers The State University of New Jersey, New Brunswick, NJ, USA.
  • Dunn RR; Monell Chemical Senses Center, Philadelphia, PA, USA.
Proc Biol Sci ; 289(1968): 20211918, 2022 02 09.
Article en En | MEDLINE | ID: mdl-35135352
The evolutionary history of sour taste has been little studied. Through a combination of literature review and trait mapping on the vertebrate phylogenetic tree, we consider the origin of sour taste, potential cases of the loss of sour taste, and those factors that might have favoured changes in the valence of sour taste-from aversive to appealing. We reconstruct sour taste as having evolved in ancient fish. By contrast to other tastes, sour taste does not appear to have been lost in any major vertebrate taxa. For most species, sour taste is aversive. Animals, including humans, that enjoy the sour taste triggered by acidic foods are exceptional. We conclude by considering why sour taste evolved, why it might have persisted as vertebrates made the transition to land and what factors might have favoured the preference for sour-tasting, acidic foods, particularly in hominins, such as humans.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto Límite: Animals / Humans Idioma: En Revista: Proc Biol Sci Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto Límite: Animals / Humans Idioma: En Revista: Proc Biol Sci Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido