Tarsal taste neurons of Helicoverpa assulta (Guenée) respond to sugars and amino acids, suggesting a role in feeding and oviposition
Autor: | Ling-Qiao Huang, Chen-Zhu Wang, Feng Ge, Yun-Feng Zhang |
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Rok vydání: | 2011 |
Předmět: |
Male
Taste Sucrose Physiology Oviposition Carbohydrates Action Potentials Helicoverpa armigera In Vitro Techniques Moths chemistry.chemical_compound Taste receptor Animals Amino Acids Sensilla Sugar chemistry.chemical_classification biology fungi Fructose Feeding Behavior biology.organism_classification Chemoreceptor Cells Amino acid Proboscis extension reflex chemistry Biochemistry Insect Science Female |
Zdroj: | Journal of insect physiology. 57(10) |
ISSN: | 1879-1611 |
Popis: | Helicoverpa assulta and Helicoverpa armigera are sibling species with different host-plant ranges. We have previously reported electrophysiological and behavioral responses of H.armigera to sugars and amino acids. Here we describe a parallel study performed on H. assulta and compare the results obtained with the two species. In females, fourteen gustatory chemosensilla, identified on one ventrolateral side of the fifth tarsomere were stimulated with sucrose, glucose, fructose, maltose, myo-inositol, and the twenty common amino acids, using the tip-recording technique. The taste receptor neurons in eight chemosensilla were identified sensitive to the sugars, myo-inositol, Lys, Glu, Arg, Trp, and Ser which all induced proboscis extension reflex (PER) when tarsi were stimulated. There was a positive correlation between electrophysiological activities and PER responses triggered by sucrose. No stimulatory effect on oviposition was observed with sugar or amino acid mixtures. In males, three chemosensilla showed responses to the four sugars, but generally weaker than in females. The major difference of the two species was the variety of amino acids triggering electrophysiological responses. The stimulatory effect of sugars and amino acids on H.assulta was also generally weaker than that on H. armigera. |
Databáze: | OpenAIRE |
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