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bioRxiv · 10.1101/2024.07.11.603021

Olfactory basis for essential amino acid perception during foraging in Caenorhabditis elegans

Siddiqui, R.·Mehta, N.·Ranjith, G.·Felix, M.-A.·Chen, C.·Singh, V.
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Abstract

Acquisition of essential nutrients through diet is crucial for the survival of animals. Dietary odors might enable animals to forage for nutrient-rich diets. We asked if Caenorhabditis elegans, a bacterivorous nematode, uses olfactory cues to forage for essential amino acid-rich (EAA) diets. Using the native microbiome of C. elegans, we show that worms rely on olfaction to select leucine (EAA)-enriched bacteria. Using gas chromatography, we find that leucine-enriched bacteria produce isoamyl alcohol (IAA) odor in the highest abundance. Prior adaptation of worms to IAA diminishes the diet preference of worms. Several wild isolates of C. elegans display robust responses to IAA emphasizing its ecological relevance. We find that foraging for a leucine-enriched diet is mediated via the AWC olfactory neurons. Finally, we identify SNIF-1 G protein-coupled receptor in AWC neurons as a receptor for IAA and a mediator of dietary decisions in worms. Our study identifies a receptor-ligand module underpinning foraging behavior in C. elegans.

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Siddiqui, R., Mehta, N., Ranjith, G., Felix, M.-A., Chen, C., Singh, V.. 2024-07-12. Olfactory basis for essential amino acid perception during foraging in Caenorhabditis elegans. https://doi.org/10.1101/2024.07.11.603021

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