期刊文献

The evolution of sour taste 收藏

酸味的演变
摘要
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.
摘要译文
酸味的进化史几乎没有研究过。通过组合脊椎动物系统发育树上的文献综述和特质映射,我们认为酸味的起源,酸味损失的潜在案例,以及可能有利于酸味的价值的变化 - 从厌恶吸引人。我们重建了酸味,因为在古代鱼中进化而来。与其他品味相比,任何主要的脊椎动物分类遗嘱都不会丢失酸味。对于大多数物种而言,酸味是厌恶的。包括人类在内的动物,享受被酸性食物引发的酸味是特殊的。我们通过考虑为什么酸的味道进化,为什么它可能持久地持续到脊椎动物,使过渡到土地以及哪些因素可能有利于酸味,酸性食物的偏好,特别是在人类中的酸性食物中的偏好。
Hannah E. R. Frank[1];Katie Amato[2];Michelle Trautwein[3];Paula Maia[4];Emily R. Liman[5];Lauren M. Nichols[6];Kurt Schwenk[7];Paul A. S. Breslin[8];Robert R. Dunn[9];Hannah E. R. Frank[1];Katie Amato[2];Michelle Trautwein[3];Paula Maia[4];Emily R. Liman[5];Lauren M. Nichols[6];Kurt Schwenk[7];Paul A. S. Breslin[8];Robert R. Dunn[9]. The evolution of sour taste[J]. Proceedings of the Royal Society of London B: Biological Sciences, 2022,289(1968)