ADAPTATION TO ALCOHOLIC FERMENTATION IN DROSOPHILA SPECIES - RELATIONSHIP BETWEEN ALCOHOL TOLERANCE AND LARVAL HABITAT
ADAPTATION TO ALCOHOLIC FERMENTATION IN DROSOPHILA SPECIES - RELATIONSHIP BETWEEN ALCOHOL TOLERANCE AND LARVAL HABITAT
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DOI：
10.1016/0300-9629(83)90601-1
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发表时间：
1983-01-01
影响因子：
2.3
通讯作者：
VANHERREWEGE, J
中科院分区：
文献类型：
--
作者：
DAVID, JR;VANHERREWEGE, J
根据果蝇幼虫的主要栖息地及其与酒精发酵的生态关系，确定了果蝇属（Drosophila spp.）可分为3组：使用人工，人工发酵的物种，对乙醇高度耐受（平均LC 50为18.7%的乙醇）;在发酵果实中育种的物种，中等但显著耐受（平均3.5%）;在非发酵资源中育种的物种对乙醇敏感（平均1.8%）。所有的物种，即使是最敏感的，都有一个活跃的乙醇脱氢酶，可以代谢低浓度的酒精。最后两组之间存在一些重叠：一些水果育种物种是乙醇敏感的，而其他的，生长在非发酵基质，对乙醇有显着的耐受性。这些比较结果表明，果蝇属的乙醇耐受水平。不能完全用它们对酒精资源的适应来解释。
According to their main larval habitat and their ecological relationship with alcoholic fermentation, Drosophila spp. can be classified into 3 groups: species using artificial, man-made fermentations, and highly tolerant to ethanol (average LC 50 of 18.7% of ethanol); species breeding in fermenting fruits, a medium but significant tolerance (average 3.5%); species breeding in non-fermenting resources are ethanol sensitive (average 1.8%). All species, even the most sensitive, have an active alcohol dehydrogenase and can metabolize small concentrations of alcohol. Some overlap exists between the last 2 groups: some fruit breeding species are ethanol sensitive while others, growing in non-fermenting substrates, present a significant tolerance to ethanol. These comparative results show that the level of ethanol tolerance in Drosophila spp. cannot be entirely explained by their adaptation to alcoholic resources.