Effects of Five Naturally Occurring Sugars on the Longevity, Oogenesis, and Nutrient Accumulation Pattern in Adult Females of the Synovigenic Parasitoid Neochrysocharis formosa (Hymenoptera: Eulophidae)
Effects of Five Naturally Occurring Sugars on the Longevity, Oogenesis, and Nutrient Accumulation Pattern in Adult Females of the Synovigenic Parasitoid Neochrysocharis formosa (Hymenoptera: Eulophidae)
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五种天然存在的糖对滑生寄生蜂新毛虫(膜翅目:Eulophidae)成年雌性寿命、卵子发生和营养积累模式的影响
DOI:
10.1007/s13744-014-0247-4
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发表时间:
2014-11
影响因子:
1.8
通讯作者:
Wan Fang-Hao
中科院分区:
文献类型:
--
作者:
Wang Wei;Lu Shu-Long;Liu Wan-Xue;Chen Li-Sheng;Zhang Yi-Bo;Wan Fang-Hao
Neochrysocharis formosa(Westwood) (Hymenoptera: Eulophidae), one of the dominant natural enemies of agromyzid leafminers, is a synovigenic parasitoid. We compared the longevity, oogenesis, and nutrient levels of female wasps provided with 10% solutions of five naturally occurring sugars. All five sugars significantly increased the longevity of female wasps, which was 6.5–9.3-fold higher than that of parasitoids provided with water only. We found no significant difference in longevity of female wasps fed on glucose versus fructose or trehalose versus melezitose, but longevity of wasps fed on glucose or fructose was significantly longer than those fed on trehalose or melezitose. Also, we examined the oosorption capability of wasps fed on the five sugars. Some mature eggs were present in the ovaries of newly emerged females, but these were fully reabsorbed within 72 h when wasps were starved. Once wasps were fed with any of the sugars, the number of mature eggs increased at first and then decreased due to oosorption. The longevity and oogenesis dynamics of female wasps fed on five sugars were related with their function of hydrolysis and digestion. As female wasps have no lipogenesis capability, by acquiring exogenous sugars for oogenesis, they can either maintain or exceed the original level of capital nutrients held on adult emergence because none of the wasps’ glycogen need be metabolized to burn as sugar.
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影响因子:
1.5
作者:
Li Chen;H. Fadamiro
通讯作者:
Li Chen;H. Fadamiro
影响因子:
2.2
作者:
Harvey, Jeffrey A.;Cloutier, Josianne;Gols, Rieta
通讯作者:
Gols, Rieta
影响因子:
1.7
作者:
Idris, AB;Grafius, E
通讯作者:
Grafius, E
影响因子:
4.8
作者:
Jervis, MA;Heimpel, GE;Kidd, NAC
通讯作者:
Kidd, NAC
影响因子:
1.5
作者:
Giron, D;Pincebourde, S;Casas, J
通讯作者:
Casas, J