Extended Data Fig. 5: Leucine-sensing via the Sestrin-mTORC1 axis contributes to the detection of the protein content of food.

a, Wild-type (OreR) flies prefer food containing a high amount of yeast extract and this preference is reduced by the addition of leucine to food containing a low amount of yeast extract. Sesn^L431E flies have a reduced preference for the food containing a high amount of the yeast extract and the addition of leucine has minimal impact on the preference. How the food preference index was calculated is described in the methods. n (Wild type OreR, no leucine)=5, n (Wild type OreR, with leucine)=7, n (Sesn^L431E, no leucine)=6, n (Sesn^L431E, with leucine)= 9.

b, As in (a) a choice experiment for wild type w¹¹¹⁸ and Sesn ^−/− flies. n (Wild type w¹¹¹⁸, no leucine)=9, n (Wild type w¹¹¹⁸, no leucine)=8, n (Sesn^−/−, no leucine)=9, n (Sesn^−/−, with leucine)= 12.

Values are mean ± SD of technical replicates from a representative experiment. Data are representative of three independent experiments with similar results. Statistical analysis was performed using two-tailed unpaired t test, Holm-Šídák method.