An inhibitory sex pheromone tastes bitter for Drosophila males.
An inhibitory sex pheromone tastes bitter for Drosophila males.
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DOI：
10.1371/journal.pone.0000661
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发表时间：
2007-08-15
期刊：
影响因子：
3.7
通讯作者：
Ferveur JF
中科院分区：
文献类型：
--
作者：
Lacaille F;Hiroi M;Twele R;Inoshita T;Umemoto D;Manière G;Marion-Poll F;Ozaki M;Francke W;Cobb M;Everaerts C;Tanimura T;Ferveur JF
性行为要求动物区分性别，并对每一种性别做出适当的反应。在黑腹果蝇中，像许多昆虫一样，表皮碳氢化合物被认为参与性别识别和交配行为，但没有直接的神经元证据表明它们的信息素效应。使用行为和电生理措施的反应，天然和合成的化合物，我们表明，Z-7-tricoprotein，果蝇雄性角质层的碳氢化合物，作为性信息素，抑制雄性-雄性求爱。这些数据提供了第一个直接证明，昆虫表皮碳氢化合物被检测到作为性信息素。有趣的是，我们表明，一种特殊类型的味觉神经元的唇须响应Z-7-tricoacetate和苦的刺激。Z-7-tricobenzene和苦味刺激之间的交叉适应进一步表明，这两种非常不同的物质是由相同的神经通路处理的。此外，这两种物质在求偶和摄食试验中都诱导了相似的行为反应。我们的结论是，抑制性信息素的味道苦的苍蝇。
Sexual behavior requires animals to distinguish between the sexes and to respond appropriately to each of them. In Drosophila melanogaster, as in many insects, cuticular hydrocarbons are thought to be involved in sex recognition and in mating behavior, but there is no direct neuronal evidence of their pheromonal effect. Using behavioral and electrophysiological measures of responses to natural and synthetic compounds, we show that Z-7-tricosene, a Drosophila male cuticular hydrocarbon, acts as a sex pheromone and inhibits male-male courtship. These data provide the first direct demonstration that an insect cuticular hydrocarbon is detected as a sex pheromone. Intriguingly, we show that a particular type of gustatory neurons of the labial palps respond both to Z-7-tricosene and to bitter stimuli. Cross-adaptation between Z-7-tricosene and bitter stimuli further indicates that these two very different substances are processed by the same neural pathways. Furthermore, the two substances induced similar behavioral responses both in courtship and feeding tests. We conclude that the inhibitory pheromone tastes bitter to the fly.
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影响因子：
2.8
作者：
Svetec, N;Ferveur, JF
通讯作者：
Ferveur, JF
影响因子：
56.9
作者：
HODGSON, ES;LETTVIN, JY;ROEDER, KD
通讯作者：
ROEDER, KD
DOI：
10.1002/neu.20063
发表时间：
2004-12-01
期刊：
JOURNAL OF NEUROBIOLOGY
影响因子：
--
作者：
Hiroi, M;Meunier, N;Tanimura, T
通讯作者：
Tanimura, T
影响因子：
56.9
作者：
Ozaki, M;Wada-Katsumata, A;Yamaoka, R
通讯作者：
Yamaoka, R
影响因子：
3.3
作者：
Marcillac, F;Bousquet, F;Ferveur, JF
通讯作者：
Ferveur, JF