Sensory discrimination between aversive salty and bitter tastes in an haematophagous insect

Sensory aversion is essential for avoiding prospective dangers. We studied the chemical perception of aversive compounds of different gustatory modalities (salty, bitter) in the haematophagous bug, Rhodnius prolixus. Over a walking arena, insects avoided a substrate embedded with 1M NaCl or KCl if provided with water as an alternative. However, no preferences were expressed when both salts were opposed to each other. A pre‐exposure to amiloride interfered with the repellency of NaCl and KCl equally, suggesting that amiloride‐sensitive receptors are involved in the detection of both salts. Discriminative experiments were then performed to determine whether R. prolixus can distinguish between these salts. An aversive operant conditioning involving either NaCl or KCl modulated the repellency of the conditioned salt, but also of the novel salt. Repellency levels of both salts were rigid to a chemical pre‐exposure to any of both salts. When gustatory modalities were crossed by presenting as a choice NaCl and a bitter molecule as caffeine (Caf), no innate preferences were expressed. Aversive operant conditionings with either NaCl or Caf rendered unspecific changes in the repellency of both compounds. A chemical pre‐exposure to Caf modulated the response to Caf but not to NaCl, suggesting the existence of two independent neural pathways for the detection of salts and bitter compounds. Overall results suggest that R. prolixus cannot discriminate molecules of the same gustatory modality (i.e. salty), but can distinguish between salty and bitter tastes. The potential use of aversive gustatory stimuli as a complement of commercially available olfactory repellents is discussed. Kissing bugs avoid walking over salty (NaCl or KCl) or bitter (caffeine) substrates. NaCl and KCl avoidances are similar and disappear with an exposure to amiloride. A pre‐exposure to caffeine vanishes the response to caffeine but not to the salts. Bugs do not discriminate salts but they discriminate salty from bitter tastes. Gustatory molecules could improve the efficiency of olfactory repellents.