Attraction and aversion of noctuid moths to fermented food sources coordinated by olfactory receptors from distinct gene families

文献类型： 外文期刊

第一作者： Hou, Xiao-Qing

作者： Hou, Xiao-Qing;Zhao, Hanbo;Wang, Guirong;Liu, Yang;Wang, Guirong;Zhang, Dan-Dan;Lofstedt, Christer;Hou, Xiao-Qing;Lofstedt, Christer

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关键词： Isoamyl alcohol; Octanoic acid; Odorant receptor; Ionotropic receptor; Yeast; Functional conservation

期刊名称：BMC BIOLOGY （ 影响因子：4.5； 五年影响因子：5.4 ）

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年卷期： 2025 年 23 卷 1 期

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收录情况： SCI

摘要： BackgroundAlternative food sources are crucial for the survival and reproduction of moths during nectar scarcity. Noctuid moths make a better use of fermented food sources than moths from other families, while the underlying molecular and genetic basis remain unexplored. As the fermentation progresses, yeasts lysis and the accumulation of metabolic byproducts alter the composition and the volatile release of the sugary substrates. However, it is unclear whether and how this would affect the feeding preference of moths.ResultsHere, we identified eight compounds abundant in the dynamic volatile profiles of several sugary substrates during yeast fermentation. We showed that the cotton bollworm moths were attracted to the fermented sugary substrates while being repelled when the sugary substrates were over-fermented. The attraction and aversion were respectively mediated by isoamyl alcohol and octanoic acid. We deorphanized the olfactory receptors detecting these two compounds and found that they belonged to two distinct gene families and were functionally conserved across four noctuid subfamilies; HarmOR52 orthologues responded to the attractive isoamyl alcohol and HarmIR75q.1 orthologues responded to the aversive octanoic acid.ConclusionsOur findings suggest that this functional conservation is an olfactory adaptation that has allowed noctuid moths to extend their diet to fermented food sources.

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