花蜜成分和蜜酵母对挥发物排放和寄生蜂行为的影响。

IF 2.2 3区 环境科学与生态学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Islam S Sobhy, Tim Goelen, Felix Wäckers, Kevin J Verstrepen, Tom Wenseleers, Hans Jacquemyn, Bart Lievens
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引用次数: 0

摘要

花蜜酵母可以显著影响花蜜的气味,从而影响访花昆虫的觅食行为。虽然这些影响可能取决于花蜜化学和酵母种类,但它们对花蜜挥发性特征和相关昆虫反应的共同影响仍然知之甚少。本研究利用糖和氨基酸浓度不同的四种合成花蜜和两种特殊的花蜜酵母(格鲁西和瑞考菲),研究了花蜜成分和酵母种类如何影响多面手拟寄生性蚜虫的挥发性特征和嗅觉反应。嗅觉测定结果表明,无论是格鲁氏乳杆菌还是瑞库氏乳杆菌发酵,雌蜂对高氨基酸-低糖含量(HL)和低氨基酸-高糖含量(LH)的发酵花蜜的偏好均显著高于未接种的花蜜。对于低氨基酸-低糖(LL)和高氨基酸-高糖(HH)含量的花蜜,没有观察到这种效应。与此同时,用格氏霉发酵的LL花蜜对拟寄生蜂具有较强的驱避作用。挥发性有机化合物(VOCs)的GC-MS分析表明,发酵花蜜的挥发性有机化合物(VOC)分布与花蜜类型(即化学成分)、酵母种类及其相互作用显著相关。乙酸丙酯、乙酸异丁酯、苯乙烯、α-愈创木烯和辛酸戊酯主要与LH发酵花蜜相关,乙酸乙酯和e -甲基异丁香酚主要与HL发酵花蜜相关,表明可能参与了野田鼠对这些花蜜的吸引。相反,十六烷酸异丙酯与无吸引力或驱避性的LL发酵花蜜有关。总之,我们的研究结果表明,当花蜜酵母发酵时,花蜜成分对花蜜气味有很强的影响,随后对昆虫的觅食行为有很大的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of Nectar Composition and Nectar Yeasts on Volatile Emissions and Parasitoid Behavior.

Nectar yeasts can significantly influence the scent of floral nectar and therefore the foraging behavior of flower-visiting insects. While these effects likely depend on nectar chemistry and yeast species, their joint impact on nectar volatile profiles and associated insect responses remain poorly understood. Here, we used four synthetic nectar types varying in sugar and amino acid concentration and two specialist nectar yeasts (Metschnikowia gruessii and Metschnikowia reukaufii) to investigate how nectar composition and yeast species affect volatile profiles and the olfactory responses of the generalist aphid parasitoid Aphidius ervi. Olfactometer assays showed that A. ervi females significantly preferred fermented nectars with high amino acid-low sugar content (HL) and low amino acid-high sugar (LH) content, regardless being fermented by M. gruessii or M. reukaufii, over non-inoculated nectars. This effect was not observed for nectars with low amino acid-low sugar (LL) and high amino acid-high sugar (HH) content. Moreover, LL nectar fermented with M. gruessii became even repellent to the parasitoids. GC-MS analysis of volatile organic compounds (VOCs) revealed that VOC profiles of fermented nectars depended significantly on nectar type (i.e., chemical composition), yeast species, and their interaction. Whereas propyl acetate, isobutyl acetate, styrene, α-guaiene and pentyl-octanoate were associated with the LH fermented nectars, ethyl acetate and E-methyl isoeugenol were mainly associated with the HL fermented nectars, suggesting possible involvement in A. ervi attraction to these nectars. In contrast, isopropyl-hexadecanoate was associated with the non-attractive or repellent LL fermented nectars. Altogether, our results indicate that nectar composition has a strong impact on nectar scent when fermented by specialist nectar yeasts and subsequently on insect foraging behavior.

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来源期刊
Journal of Chemical Ecology
Journal of Chemical Ecology 环境科学-生化与分子生物学
CiteScore
5.10
自引率
4.30%
发文量
58
审稿时长
4 months
期刊介绍: Journal of Chemical Ecology is devoted to promoting an ecological understanding of the origin, function, and significance of natural chemicals that mediate interactions within and between organisms. Such relationships, often adaptively important, comprise the oldest of communication systems in terrestrial and aquatic environments. With recent advances in methodology for elucidating structures of the chemical compounds involved, a strong interdisciplinary association has developed between chemists and biologists which should accelerate understanding of these interactions in nature. Scientific contributions, including review articles, are welcome from either members or nonmembers of the International Society of Chemical Ecology. Manuscripts must be in English and may include original research in biological and/or chemical aspects of chemical ecology. They may include substantive observations of interactions in nature, the elucidation of the chemical compounds involved, the mechanisms of their production and reception, and the translation of such basic information into survey and control protocols. Sufficient biological and chemical detail should be given to substantiate conclusions and to permit results to be evaluated and reproduced.
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