Background: The black carabid beetle Calosoma maximoviczi is a successful predator that serves as both a beneficial insect and a severe threat to economic herbivores. Its hunting technique relies heavily on olfaction, but the underlying mechanism has not been studied. Here, we report the electrophysiological, ecological and molecular traits of bioactive components identified from a comprehensive panel of natural odorants in the beetle-prey-plant system. The aim of this work was to investigate olfactory perceptions and their influence on the behaviours of C. maximoviczi.
Results: Among the 200 identified volatiles, 18 were concentrated in beetle and prey samples, and 14 were concentrated in plants. Insect feeding damage to plants led to a shift in the emission fingerprint. Twelve volatiles were selected using successive electrophysiological tests. Field trials showed that significant sex differences existed when trapping with a single chemical or chemical mixture. Expression profiles indicated that sex-biased catches were related to the expression of 15 annotated CmaxOBPs and 40 CmaxORs across 12 chemosensory organs. In silico evaluations were conducted with 16 CmaxORs using modelling and docking. Better recognition was predicted for the pairs CmaxOR5-(Z)-3-hexenyl acetate, CmaxOR6-β-caryophyllene, CmaxOR18-(E)-β-ocimene and CmaxOR18-tetradecane, with higher binding affinity and a suitable binding pocket. Lastly, 168Y in CmaxOR6 and 142Y in CmaxOR18 were predicted as key amino acid residues for binding β-caryophyllene and tetradecane, respectively.
Conclusion: This work provides an example pipeline for de novo investigation in C. maximoviczi baits and the underlying olfactory perceptions. The results will benefit the future development of trapping-based integrated pest management strategies and the deorphanization of odorant receptors in ground beetles. © 2022 Society of Chemical Industry.
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http://dx.doi.org/10.1002/ps.6901 | DOI Listing |
Eur J Neurosci
January 2025
Smell and Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany.
Target odorant detection in mixtures has been shown to become more difficult as the number of background odorants increases and falls below chance level in mixtures with 16 components. Our aim was to investigate target odorant detection in mixtures among healthy people and compare it between dysosmic patients and age- and gender-matched controls. Participants underwent extensive olfactory testing and performed two target odorant detection tasks.
View Article and Find Full Text PDFAPL Bioeng
March 2025
Biomedical Engineering Unit, Department of Industrial Engineering, University of Florence, 50121 Florence, Italy.
Olfactory perception can be studied in deep brain regions at high spatial resolutions with functional magnetic resonance imaging (fMRI), but this is complex and expensive. Electroencephalography (EEG) and functional near-infrared spectroscopy (fNIRS) are limited to cortical responses and lower spatial resolutions but are easier and cheaper to use. Unlike EEG, available fNIRS studies on olfaction are few, limited in scope, and contradictory.
View Article and Find Full Text PDFACS Nano
January 2025
Shanghai Key Laboratory of Chemical Assessment and Sustainability, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai 200092, China.
The synthesis of covalent organic frameworks (COFs) with excellent luminescent properties and their effective application in the field of bionic sensing remain a formidable challenge. Herein, a series of COFs with different numbers of hydroxyl groups are successfully synthesized, and the number of hydroxyl groups on the benzene-1,3,5-tricarbaldehyde (BTA) linker influences the properties of the final COFs. The COF (HHBTA-OH) prepared with hydrazine hydrate (HH) and BTA containing one hydroxyl group as the ligands exhibits the best fluorescent performance.
View Article and Find Full Text PDFCurr Biol
January 2025
Department of Translational Neuroscience, Wake Forest University School of Medicine, Winston-Salem, NC 27157, USA. Electronic address:
Flavor is the quintessential multisensory experience, combining gustatory, retronasal olfactory, and texture qualities to inform food perception and consumption behavior. However, the computations that govern multisensory integration of flavor components and their underlying neural mechanisms remain elusive. Here, we use rats as a model system to test the hypothesis that taste and smell components of flavor are integrated in a reliability-dependent manner to inform hedonic judgments and that this computation is performed by neurons in the primary taste cortex.
View Article and Find Full Text PDFNutrients
December 2024
Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy.
Background: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy.
Objectives: The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization's potential effect in modulating sourness perception in subjects with hyposmia.
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