The smell of good food: volatile infochemicals as resource quality indicators.
The smell of good food: volatile infochemicals as resource quality indicators.
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美食的气味：挥发性信息化学物质作为资源质量指标
DOI：
10.1111/1365-2656.12220
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Patrick Fink
中科院分区：
文献类型：
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作者：
Jana Moelzner ;Patrick Fink
觅食的成功通常取决于各种环境和生理因素。特别是对于运动能力有限的生物，如腹足类，寻找食物是一个非常成本密集的过程。由于通过觅食获得的能量取决于资源的质量和数量，消费者必须能够区分不同的资源项目。通过感知饮食来源的化学信号，可以提高食物搜索的有效性，这些信号传达了一定距离内食物资源的质量信息。这一战略显然有助于优化运动decisions.In这项研究中，我们调查了觅食行为的淡水腹足动物对挥发性信号物质释放的底栖藻类生长在高和低的营养供应，代表高和低的食物quality，在实验室中使用的行为assessments.Our结果表明，挥发性有机化合物（VOCs）作为觅食利它素为这些水生，底栖食草动物。此外，我们首次能够证明蜗牛能够区分高质量和低质量的食物来源，仅通过对食物气味的感知气相色谱法结合质谱法证明了VOC花束的化学组成的定量和定性差异，我们的研究结果表明，通过接收信号物质来识别资源质量可能适合于低流动性的消费者，以最大限度地摄取高质量的资源。
Foraging success generally depends on various environmental and physiological factors. Particularly for organisms with limited motility such as gastropods, food searching is a very cost‐intensive process. As energy gain through foraging is dependent on both resource quality and quantity, consumers have to be able to differentiate between varying resource items.The effectiveness of food searching could be increased through the perception of diet‐derived chemical signals that convey information about a food resource's quality over a certain distance. This strategy would clearly help to optimize movement decisions.In this study, we investigated the foraging behaviour of a freshwater gastropod towards volatile signal substances released from benthic algae grown under high and low nutrient availability, representing high and low food quality, using behavioural assays in the laboratory.Our results demonstrate that volatile organic compounds (VOCs) serve as foraging kairomones for these aquatic, benthic herbivores. Further, we were able to show for the first time that snails are able to differentiate between high‐ and low‐quality food sources, only by the perception of food odours alone (volatile infochemicals).Gas chromatography coupled with mass spectrometry demonstrated quantitative as well as qualitative differences in the chemical composition of the VOCs bouquet, dependent on algal nutrient content.Our results suggest that the recognition of resource quality via the reception of signal substances is likely to be adaptive for consumers with low mobility to maximize ingestion of high‐quality resources.