Neuroecology of Alcohol Preference in Drosophila

In this review, we highlight sources of alcohols in nature, as well as the behavioral and ecological roles that these fermentation cues play in the short lifespan of Drosophila melanogaster. With a focus on neuroethology, we describe the olfactory detection of alcohol as well as ensuing neural signaling within the brain of the fly. We proceed to explain the plethora of behaviors related to alcohol, including attraction, feeding, and oviposition, as well as general effects on aggression and courtship. All of these behaviors are shaped by physiological state and social contexts. In a comparative perspective, we also discuss inter- and intraspecies differences related to alcohol tolerance and metabolism. Lastly, we provide corollaries with other dipteran and coleopteran insect species that also have olfactory systems attuned to ethanol detection and describe ecological and evolutionary directions for further studies of the natural history of alcohol and the fly.

Flying bats use serial sampling to locate odour sources

Olfactory tracking generally sacrifices speed for sensitivity, but some fast-moving animals appear surprisingly efficient at foraging by smell. Here, we analysed the olfactory tracking strategies of flying bats foraging for fruit. Fruit- and nectar-feeding bats use odour cues to find food despite the sensory challenges derived from fast flight speeds and echolocation. We trained Jamaican fruit-eating bats ( Artibeus jamaicensis ) to locate an odour reward and reconstructed their flight paths in three-dimensional space. Results confirmed that bats relied upon olfactory cues to locate a reward. Flight paths revealed a combination of odour- and memory-guided search strategies. During ‘inspection flights’, bats significantly reduced flight speeds and flew within approximately 6 cm of possible targets to evaluate the presence or absence of the odour cue. This behaviour combined with echolocation explains how bats maximize foraging efficiency while compensating for trade-offs associated with olfactory detection and locomotion.

The Orexigenic Force of Olfactory Palatable Food Cues in Rats

Environmental cues recalling palatable foods motivate eating beyond metabolic need, yet the timing of this response and whether it can develop towards a less palatable but readily available food remain elusive. Increasing evidence indicates that external stimuli in the olfactory modality communicate with the major hub in the feeding neurocircuitry, namely the hypothalamic arcuate nucleus (Arc), but the neural substrates involved have been only partially uncovered. By means of a home-cage hidden palatable food paradigm, aiming to mimic ubiquitous exposure to olfactory food cues in Western societies, we investigated whether the latter could drive the overeating of plain chow in non-food-deprived male rats and explored the neural mechanisms involved, including the possible engagement of the orexigenic ghrelin system. The olfactory detection of a familiar, palatable food impacted upon meal patterns, by increasing meal frequency, to cause the persistent overconsumption of chow. In line with the orexigenic response observed, sensing the palatable food in the environment stimulated food-seeking and risk-taking behavior, which are intrinsic components of food acquisition, and caused active ghrelin release. Our results suggest that olfactory food cues recruited intermingled populations of cells embedded within the feeding circuitry within the Arc, including, notably, those containing the ghrelin receptor. These data demonstrate the leverage of ubiquitous food cues, not only for palatable food searching, but also to powerfully drive food consumption in ways that resonate with heightened hunger, for which the orexigenic ghrelin system is implicated.

Canine olfactory detection and its relevance to medical detection

The extraordinary olfactory sense of canines combined with the possibility to learn by operant conditioning enables dogs for their use in medical detection in a wide range of applications. Research on the ability of medical detection dogs for the identification of individuals with infectious or non-infectious diseases has been promising, but compared to the well-established and–accepted use of sniffer dogs by the police, army and customs for substances such as money, explosives or drugs, the deployment of medical detection dogs is still in its infancy. There are several factors to be considered for standardisation prior to deployment of canine scent detection dogs. Individual odours in disease consist of different volatile organic molecules that differ in magnitude, volatility and concentration. Olfaction can be influenced by various parameters like genetics, environmental conditions, age, hydration, nutrition, microbiome, conditioning, training, management factors, diseases and pharmaceuticals. This review discusses current knowledge on the function and importance of canines’ olfaction and evaluates its limitations and the potential role of the dog as a biomedical detector for infectious and non-infectious diseases.

Olfactory detection of human odorant signatures in Covid patients by trained dogs

The objective of the study was to verify the ability of specially trained dogs to detect the odour of people ill with COVID-19 and, at the same time, to use the outcome of this research in the future, whether in combatting a similar pandemic or in the field of medicine in the shape of a biological detector in uncovering different diseases. Our key assumption was that the disease will change the active odour signature of the individuals just like other diseases (TBC, malaria, tumours, etc.). The pilot study was conducted in two places, based on the same protocolar methods, and it included four specially trained detection dogs in total. For the first phase of the project, we obtained 156 positive and 72 negative odour samples primarily from a hospital. Each detection dog involved in the study was imprinted with the smell samples of Covid-positive people. The first experiment only involved two dogs. With the other two dogs, the phase of imprinting a specific smell was longer, possibly because these dogs were burdened with previous training. During a presentation of 100 randomised positive samples, the experimental dogs showed a 95% reliability rate. Data from this pilot study show that specially trained dogs are able to detect and identify the odour samples of people infected with the SARS CoV-2 coronavirus.

The orexigenic force of olfactory palatable food cues in sated rats

Background: Environmental cues recalling palatable foods are ubiquitous and motivate eating beyond metabolic need, yet the timing of this response and whether it can develop towards a non-palatable readily available food remain elusive. Although there is increasing evidence indicating that external stimuli in the olfactory modality can communicate with the major hub in the feeding neurocircuitry, the hypothalamic arcuate nucleus (Arc), the identity of hypothalamic substrates has been only partially uncovered. Methods: Using a palatable home-cage hidden-food paradigm, we investigate the ability of olfactory food cues to promote chow overconsumption in sated male rats, together with their impact on meal pattern. We likewise explore, by means of an immediate early gene marker, the neural mechanisms involved, including the possible engagement of the orexigenic ghrelin system. Results: Olfactory detection of a familiar palatable food shifts diurnal patterns towards an increase in meal frequency to cause persistent overconsumption of chow in sated conditions. In line with the orexigenic response observed, sensing the palatable food in the environment stimulates food-seeking and risk-taking behavior, and also triggers release of active ghrelin. Olfactory food cues recruit intermingled populations of cells embedded within the feeding circuitry within the Arc, including, notably, those containing the ghrelin receptor, even when food is not available for consumption. Conclusions: These data demonstrate leverage of ubiquitous food cues, not only for palatable food-searching, but also to powerfully drive food consumption in ways that resonate with heightened hunger, for which the orexigenic ghrelin system is implicated.

SARS-COV-2 VIRUS INFECTED PATIENT IDENTIFICATION THROUGH CANINE OLFACTIVE DETECTION ON AXILLARY SWEAT SAMPLES

Facing the COVID-19 pandemic, testing individuals in order to promptly isolate positive people is one of the key actions. One approach to rapid testing might be to consider the olfactory capacities of trained detection dogs in order to develop a non-invasive, rapid and cheap mass detection approach, through the Volatile Organic Compounds (VOCs) signature of SARS-CoV-2 infection. The goal of this study is to determine the individual values of sensitivity and specificity of trained dogs when performing olfactory detection of COVID-19 on axillary sweat samples. A group of 7 dogs was tested on a total of 218 samples (62 positive and 156 negative), completely unknown to the dogs, following a randomised and double-blinded protocol carried out on olfaction cone line-ups. To ensure a wide olfactory range as close as possible to operational conditions, the samples were retrieved from 13 different sites. Sensitivities vary from 87 to 94p100 for 6 dogs, and are above 90p100 for 3 of them. Only one dog, whose sensitivity was 60p100, was not selected to continue the study and enter the operational stage. Sensitivity results vary from 78 to 92p100, with 6 dogs over 85p100 and 4 over 90p100. Thanks to these results, a virtual approach of Positive and Negative Predilection Values (PPV and NPV) was designed, based on an almost perfect diagnostic tool as reference and for increasing prevalence values of SARS-CoV-2 infection. The studies to come on olfactory detection of COVID-19 by dogs will still face several challenges, but the accumulation of positive and encouraging results suggest that it may play an important part in mass COVID-19 pre-testing situations.