SYNTHESIS OF THE ESSENTIAL AMINO-ACID TRYPTOPHAN IN THE PEA APHID (ACYRTHOSIPHON-PISUM) SYMBIOSIS
SYNTHESIS OF THE ESSENTIAL AMINO-ACID TRYPTOPHAN IN THE PEA APHID (ACYRTHOSIPHON-PISUM) SYMBIOSIS
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DOI：
10.1016/0022-1910(92)90107-o
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发表时间：
1992-08-01
影响因子：
2.2
通讯作者：
PROSSER, WA
中科院分区：
文献类型：
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作者：
DOUGLAS, AE;PROSSER, WA
豌豆蚜虫（Acyrthosiphon pisum）含有它们的共生细菌，在化学定义的饮食上不需要两代以上的必需氨基酸色氨酸的饮食供应;但是蚜虫，其细菌被金霉素破坏，在无色氨酸饮食上作为第一代幼虫死亡。与蚜虫中的共生细菌合成色氨酸的解释一致，色氨酸合成酶活性在共生蚜虫和分离的细菌中检测到，但在氯四环素处理的蚜虫中未检测到。在无色氨酸饮食上饲养的蚜虫产生含有0.32 mM色氨酸的蜜露，由此可以计算出蚜虫中的每个细菌细胞释放至少0.04 fmol色氨酸d-1。
Pea aphids (Acyrthosiphon pisum) containing their symbiotic bacteria do not require a dietary supply of the essential amino acid tryptophan over two generations on chemically-defined diets; but aphids, whose bacteria are disrupted by chlortetracycline, die as first-generation larvae on tryptophan-free diet. Consistent with the interpretation that the symbiotic bacteria in the aphids synthesize tryptophan, tryptophan synthetase activity was detected in both symbiont-bearing aphids and isolated bacteria, but not in chlortetracycline-treated aphids. Aphids reared on tryptophan-free diet produced honeydew containing 0.32 mM tryptophan, from which it can be calculated that each bacterial cell in the aphid releases at least 0.04 fmol tryptophan d-1.