Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 18.451
Filtrar
1.
Food Chem ; 334: 127615, 2021 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-32711261

RESUMO

In this review article, the state of the art of gas sensors based on quartz crystal microbalance (QCM) for fruit freshness detection is overviewed from the aspects of development history, working principle, selection and modification of sensitive materials, and volatile organic compounds detection of fruits. According to the characteristics of respiratory intensity at the stage of fruit ripening, fruits can be divided into respiration climacteric fruits and non-climacteric fruits. In recent years, research has mainly focused on respiration climacteric fruits, such as bananas and mangoes, etc., while related studies on non-climacteric fruits have been rarely reported, except for citrus fruits. The preparation methods and structure design of sensitive materials based on physical/chemical adsorption mechanisms are further discussed according to the odor components that affect the freshness of fruits, namely alkenes, esters, aldehydes and alcohols.


Assuntos
Análise de Alimentos/métodos , Frutas/química , Técnicas de Microbalança de Cristal de Quartzo/métodos , Compostos Orgânicos Voláteis/análise , Adsorção , Álcoois/análise , Aldeídos/análise , Ésteres/análise , Etilenos/análise , Análise de Alimentos/instrumentação , Qualidade dos Alimentos , Gases/análise , Odorantes/análise , Técnicas de Microbalança de Cristal de Quartzo/instrumentação
2.
Food Chem ; 335: 127665, 2021 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-32738530

RESUMO

'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component analysis (PCA), partial least-square regression (PLSR), and correlation analysis. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which ethyl butanoate, ethyl hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alcohol dehydrogenase (ADH), and alcohol acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in 'Nanguo' pears.


Assuntos
Frutas/fisiologia , Lipoxigenase/metabolismo , Odorantes/análise , Proteínas de Plantas/genética , Pyrus/fisiologia , Aciltransferases , Álcool Desidrogenase/genética , Álcool Desidrogenase/metabolismo , Caproatos/análise , Caproatos/metabolismo , Ésteres/análise , Ésteres/metabolismo , Armazenamento de Alimentos , Frutas/genética , Frutas/metabolismo , Regulação da Expressão Gênica de Plantas , Análise dos Mínimos Quadrados , Ácido Linoleico/análise , Ácido Linoleico/genética , Ácido Linoleico/metabolismo , Lipoxigenase/genética , Proteínas de Plantas/metabolismo , Análise de Componente Principal , Pyrus/genética , Pyrus/metabolismo , Compostos Orgânicos Voláteis/análise , Ácido alfa-Linoleico/metabolismo
3.
Food Chem ; 335: 127664, 2021 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-32739820

RESUMO

Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution (p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food.


Assuntos
Odorantes/análise , Alimentos de Soja/análise , Paladar , Adulto , Cromatografia Gasosa , Feminino , Análise de Alimentos/métodos , Humanos , Masculino , Octanóis , Olfatometria , Pirazinas , Cloreto de Sódio na Dieta/análise , Glutamato de Sódio , Compostos Orgânicos Voláteis/análise , Adulto Jovem
4.
Sci Total Environ ; 753: 141776, 2021 Jan 20.
Artigo em Inglês | MEDLINE | ID: mdl-32911162

RESUMO

Globally, consumers judge their drinking water through its aesthetic qualities because tastes, odors, and appearances are readily detectable by untrained consumers. Consumer feedback is critical to the water industry for efficient resolution of aesthetic water quality issues, although consumer descriptions of taste and odor issues can sometimes be unfocused or confusing. A user-friendly approach can facilitate consumer communications to utilities in the challenging task of describing drinking water taste and odor issues. The purpose of this study was to develop a list of taste and odor descriptors and test a novel "check-if-apply" approach to describe drinking water quality. The final list contained 28 individual and/or groups of descriptors. 75 participants tested water samples impacted by various tastants or odorants: duplicate samples of chloraminated tap water, tap water with heptanal, tap water with 2-methylisoborneol (MIB), tap water with NaCl, bottled water, and bottled water with CuSO4. Participants used a 9-point hedonic scale (1 = 'dislike extremely'; 9 = 'like extremely') to rate overall liking of each sample, and they used the check-if-apply list to describe the taste or odor. Participants also answered a brief questionnaire and used a 5-point scale (1 = 'very difficult'; 5 = 'very easy') to evaluate their experience using the check-if-apply list. Significant differences were observed in acceptability and sensory profile of samples (p-value <0.05). Tap water with MIB had the lowest acceptability mean score (3.43 ± 1.74), while flavorless bottled water had the highest acceptability mean score (6.23 ± 1.47). 'Salty', 'metallic', 'chemical' and 'musty/earthy' were the dominant descriptors for NaCl, CuSO4, heptanal, and MIB, respectively. Most participants (81%) found the check-if-apply list as 'somewhat easy' to 'very easy' to use (mean = 3.44 ± 1.07) and suggested it as a user-friendly lexicon for consumers and utilities to communicate about water quality.


Assuntos
Água Potável , Água Potável/análise , Estética , Humanos , Odorantes/análise , Paladar , Qualidade da Água
5.
J Toxicol Sci ; 45(11): 725-735, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-33132246

RESUMO

The purpose of this study was to evaluate the sensitization potential of 82 compounds classified as volatile and/or semi-volatile organic compounds using the direct peptide reactivity assay (DPRA), given that these chemical compounds have been detected frequently and at high concentrations in a national survey of Japanese indoor air pollution and other studies. The skin sensitization potential of 81 of these compounds was evaluable in our study; one compound co-eluted with cysteine peptide and was therefore not evaluable. Twenty-five of the evaluated compounds were classified as positive. Although all glycols and plasticizers detected frequently and at high concentrations in a national survey of Japanese indoor air pollution were negative, hexanal and nonanal, which are found in fragrances and building materials, tested positive. Monoethanolamine and 1,3-butanediol, which cause clinical contact dermatitis, and several compounds reported to have weak sensitization potential in animal studies, were classified as negative. Thus, it was considered that compounds with weak sensitization potential were evaluated as negative in the DPRA. Although the sensitization potential of the formaldehyde-releasing preservative bronopol has been attributed to the release of formaldehyde (a well-known contact allergen) by its degradation, its degradation products-bromonitromethane and 2-bromoethanol-were classified as positive, indicating that these degradation products also exhibit sensitization potential. The compounds that tested positive in this study should be comprehensively assessed through multiple toxicity and epidemiological studies.


Assuntos
Poluição do Ar em Ambientes Fechados/análise , Testes de Irritação da Pele/métodos , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/toxicidade , Aldeídos , Animais , Biodegradação Ambiental , Dermatite de Contato/etiologia , Formaldeído , Glicolatos , Humanos , Japão , Odorantes , Peptídeos , Plastificantes , Pele , Compostos Orgânicos Voláteis/classificação
6.
Anim Sci J ; 91(1): e13461, 2020 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-33020974

RESUMO

The effects of heat stress on lipid oxidation and volatile compounds in duck meat were investigated. To simulate heat stress on ducks, room-temperature was controlled at 25°C, except that a raised temperature of 32°C for 8 hr each day was conducted. After stress for 1 and 3 weeks, respectively, the birds were euthanized and the breast meat was separated to evaluate the changes of lipid oxidation and volatile flavor compounds. Results showed that heat stress significantly increased the lipoxygenase activity and thiobarbituric acid reactive substances, and reduced the contents of free unsaturated fatty acids in duck meat. A total of 85 volatile flavor compounds were detected by gas chromatography-mass spectrometry. Interestingly, when exposed to heat stress, the volatiles generation in raw duck meat was promoted, which was then inhibited after cooking. These data reveal meat oxidative changes and flavor loss caused by heat stress and provide useful information for potential labels and meat flavor preservation against the negative effects of heat stress.


Assuntos
Patos/metabolismo , Análise de Alimentos , Qualidade dos Alimentos , Resposta ao Choque Térmico/fisiologia , Peroxidação de Lipídeos , Carne/análise , Odorantes/análise , Animais , Culinária , Ácidos Graxos não Esterificados/análise , Ácidos Graxos Insaturados/análise , Cromatografia Gasosa-Espectrometria de Massas/veterinária , Lipoxigenase/análise , Substâncias Reativas com Ácido Tiobarbitúrico/análise
7.
Huan Jing Ke Xue ; 41(11): 5060-5072, 2020 Nov 08.
Artigo em Chinês | MEDLINE | ID: mdl-33124249

RESUMO

Remote sensing monitoring of black-odor water is an important method for understanding the current status of urban water quality, and comprehensively evaluating the effect of urban water environment treatment. A total of 171 samples were collected in Nanjing, Changzhou, Wuxi, and Yangzhou cities and water quality parameters and optical parameters were measured simultaneously. Based on the analysis of the water color and optical characteristics of the black-odor water and non-black-odor water (denoted as general water), a decision tree was constructed to identify the severe, mild black-odor water, and general water as green and yellow water. The results found that:①According to the water color, the water bodies can be divided into six types. Among them, type 1 to 4 water bodies are black-odor water, which are gray black, dark gray, gray, and light gray water, respectively, and type 5 and 6 water bodies are general water, which are green and yellow water, respectively; ②Type 1 water body contains high contents of non-pigmented particulate matter and colored dissolved organic matter(CDOM), however, the absorption of pigmented particulate matter is not dominant. Type 2 and 5 water bodies are dominated by pigmented particulate matter. Type 3, 4, and 6 water bodies are dominated by non-pigmented particulate matter; ③After water color classification, and according to the differences of the reflection spectrums of the six types of water bodies, the difference of black-odorous water index (DBWI), green-red-nir area water index (G-R-NIR AWI), the green band reflectance and the normalized difference black-odorous water index (NDBWI) were used to construct a decision tree to identify the severe, mild black-odor water, and general water; ④The decision tree was applied to the PlanetScope satellite image of Yangzhou City on April 9, 2019, and 10 synchronous sampling points were used for verification. The overall recognition accuracy reached 80.00%, and the K value reached 0.67. The urban water classification model, after water color classification, can be applied to other similar water bodies, and provides a technical method for the supervision of black-odor water bodies.


Assuntos
Tecnologia de Sensoriamento Remoto , Água , Cidades , Árvores de Decisões , Monitoramento Ambiental , Odorantes
8.
Huan Jing Ke Xue ; 41(11): 5201-5214, 2020 Nov 08.
Artigo em Chinês | MEDLINE | ID: mdl-33124265

RESUMO

Olfactory microorganisms mainly include actinomycetes, algae, and myxobacteria, and are widely found in typical water ecosystems such as water source reservoirs, lakes, streams, and oceans. Biologically-derived taste and odor compounds can cause severe off-flavor problems at trace concentrations, threatening the safety of water supplies. Physical and chemical methods have been implemented, but they need to be improved and optimized. Microbial methods show attractive prospects due to their environmentally friendly characteristics. This article reviews the literature regarding the types, biological sources, detection methods, control measures, influencing factors, and odor-producing mechanisms of microbial methods. Future research directions and fields of investigation are discussed in order to promote the related research of taste and odor compounds and ensure the safety of urban water supplies.


Assuntos
Odorantes , Paladar , Ecossistema , Lagos , Abastecimento de Água
9.
Annu Int Conf IEEE Eng Med Biol Soc ; 2020: 2861-2864, 2020 07.
Artigo em Inglês | MEDLINE | ID: mdl-33018603

RESUMO

Decoding olfactory cognition has been generating significant interest in recent years due to a wide range of applications, from diagnosing neurodegenerative disorders to consumer research and traditional medicine. In this study, we have investigated whether changes in odor stimuli evaluation across repeated stimuli presentation can be attributed to changes in brain perception of the stimuli. Epoch intervals representing olfactory sensory perception were extracted from electroencephalography (EEG) signals using minimum variance distortionless response (MVDR)-based single trial event related potential (ERP) approach to understand the evoked response to high pleasantness and low pleasantness stimuli. We found statistically significant changes in self reported stimuli evaluation between initial and final trials (p < 0.05) for both stimuli categories. However, the changes in ERP amplitude were found to be statistically significant only for the high pleasantness stimuli. This implies that olfactory stimuli of higher hedonic value recruit high-order cognitive processing that may be responsible for initial increased ERP response, as well as for rapid subsequent adaptation in processing the stimuli.


Assuntos
Potenciais Evocados , Odorantes , Encéfalo , Eletroencefalografia , Humanos , Olfato
10.
Annu Int Conf IEEE Eng Med Biol Soc ; 2020: 3170-3173, 2020 07.
Artigo em Inglês | MEDLINE | ID: mdl-33018678

RESUMO

Olfactory perception is intrinsically tied to emotional processing, in both behavior and neurophysiology. Despite advances in olfactory-affective neuroscience, it is unclear how separate attributes of odor stimuli contribute to olfactoryinduced emotions, especially within the positive segment of the hedonic dimension to avoid potential cross-valence confounds. In this study, we examined how pleasantness and intensity of fragrances relate to different grades of positive affect. Our results show that greater odor pleasantness and intensity are independently associated with stronger positive affect. Pleasantness has a greater influence than intensity in evoking a positive vs. neutral affect, whereas intensity is more impactful than pleasantness in evoking an extreme positive vs. positive response. Autonomic response, as assessed by the galvanic skin response (GSR) was found to decrease with increasing pleasantness but not intensity. This clarifies how olfactory and affective processing induce significant downstream effects in peripheral physiology and self-reported affective experience, pertinent to the thriving field of olfactory neuromarkerting.


Assuntos
Expressão Facial , Odorantes , Percepção Olfatória , Emoções , Humanos , Olfato
11.
J Environ Sci (China) ; 98: 143-150, 2020 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-33097146

RESUMO

The nuisance from odor caused by municipal solid waste (MSW) is resulting in a growing number of public complaints and concerns. Odor pollution occurs in the initial decomposition stage of MSW, including waste collection, transportation and early pre-treatment. Furthermore, decomposition takes place in waste facilities that are often close to living areas, which can result in odor impacts on local inhabitants. However, this aspect of odor impact from MSW has not been well studied. In the current study, lab-scale waste cells were designed to simulate MSW storage conditions in the early stage. The characteristics of VOCs emissions with different waste compositions were analyzed. The odor concentration (CO, non-dimensional) method and odor intensity were used for the assessment of odor. Ethanol was the substance with highest emission rate. The release rate of VOCs increased with the growth easily biodegradable waste (EBW). VOCs emissions was reduced by 25% when the proportion of EBW decreased from 60% to 45%. Methyl sulfide, ethanol, dimethyl disulfide and ethyl acetate were identified as typical odorants. The EBW proportion in waste is the main factor significantly influencing odor pollution. The CO was 244.51 for the 60% EBW condition, which was only 61.46 for 15% EBW condition. These study results provide important information for the implementation of a garbage sorting policy and the monitoring of odor pollution from waste management.


Assuntos
Poluentes Atmosféricos , Eliminação de Resíduos , Gerenciamento de Resíduos , Poluentes Atmosféricos/análise , Odorantes/análise , Resíduos Sólidos/análise
12.
Chimia (Aarau) ; 74(10): 820, 2020 Oct 28.
Artigo em Inglês | MEDLINE | ID: mdl-33115568
13.
J Oleo Sci ; 69(10): 1317-1329, 2020 Oct 07.
Artigo em Inglês | MEDLINE | ID: mdl-32908094

RESUMO

This study was aimed to prepare oleogels of whale spermaceti wax (WsWO) and lanolin wax (LnWO), and to compare them with well-known animal wax oleogels of shellac (ShWO) and beeswax (BsWO). WsWO, ShWO and BsWO were prepared at 5% (w/w) organogelator addition level, while LnWO was necessarily prepared at its minimum gelling concentration (C*) of 30% (w/w) addition level. All oleogels were posed high oil binding capacity and thermal reversibility. Melting peak temperatures were ordered as ShWO > BsWO > WsWO > LnWO by calorimetry. X-ray diffraction patterns indicated the presence of both ß´and ß type polymorphs, together with needle-like crystal morphology. Rheological analyses indicated that the stiffness of the gels were ordered as BsWO > WsWO > LnWO > ShWO. All showed good thixotropy, and thermal stability until 40°C (ShWO until 80°C). Finally, the sensory descriptive analysis indicated that LnWO had distinct negative sheep odor, but WsWO was quite similar to BsWO. Overall, LnWO determined to be not proper for food applications, but WsWO was shown to be a suitable oleogel for food applications.


Assuntos
Qualidade dos Alimentos , Alimentos , Odorantes/análise , Adulto , Animais , Fenômenos Químicos , Cristalização , Feminino , Humanos , Lanolina , Masculino , Pessoa de Meia-Idade , Compostos Orgânicos/química , Resinas Vegetais , Reologia , Temperatura , Ceras , Baleias , Adulto Jovem
14.
Elife ; 92020 09 29.
Artigo em Inglês | MEDLINE | ID: mdl-32988454

RESUMO

Unexplained repeated pregnancy loss is associated with an altered perception of male odors and differences in brain regions that process smells.


Assuntos
Aborto Espontâneo , Encéfalo , Feminino , Humanos , Masculino , Odorantes , Gravidez , Olfato
15.
Nat Commun ; 11(1): 4217, 2020 08 31.
Artigo em Inglês | MEDLINE | ID: mdl-32868778

RESUMO

The cerebellum plays a crucial role in sensorimotor and associative learning. However, the contribution of molecular layer interneurons (MLIs) to these processes is not well understood. We used two-photon microscopy to study the role of ensembles of cerebellar MLIs in a go-no go task where mice obtain a sugar water reward if they lick a spout in the presence of the rewarded odorant and avoid a timeout when they refrain from licking for the unrewarded odorant. In naive animals the MLI responses did not differ between the odorants. With learning, the rewarded odorant elicited a large increase in MLI calcium responses, and the identity of the odorant could be decoded from the differential response. Importantly, MLIs switched odorant responses when the valence of the stimuli was reversed. Finally, mice took a longer time to refrain from licking in the presence of the unrewarded odorant and had difficulty becoming proficient when MLIs were inhibited by chemogenetic intervention. Our findings support a role for MLIs in learning valence in the cerebellum.


Assuntos
Cerebelo/fisiologia , Condicionamento Operante/fisiologia , Interneurônios/fisiologia , Aprendizagem/fisiologia , Células de Purkinje/fisiologia , Algoritmos , Animais , Cerebelo/citologia , Feminino , Masculino , Camundongos Endogâmicos C57BL , Camundongos Transgênicos , Microscopia de Fluorescência por Excitação Multifotônica , Modelos Neurológicos , Odorantes , Recompensa , Fatores de Tempo
16.
Water Sci Technol ; 82(3): 503-512, 2020 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-32960795

RESUMO

Modelling air movement in sewer networks is needed in order to address the issues related to sewer odour complaints and sewer corrosions due to hydrogen sulphide in sewers. Most of the existing air flow models can only be applied in small sewer networks or the trunk lines of sewer systems. The purpose of this paper is therefore to propose a theoretical approach to formulate a general governing equation set for modelling steady air movement in large sewer systems. This approach decomposes the sewer system of interest into its basic physical components as pipes and nodes, and builds local topology of each pipe and each node based on geographic information system data as the fundamentals of model formulation. It avoids manually identifying each branch of the sewer system, eliminates the effect of physically closed networks in sewer systems on the governing equations, and considers key sewer components and all known driving forces. The proposed approach was applied to a real sewer system with over 500 pipes. The results show that the proposed model is applicable in modelling air movement in a large sewer system and provides a general idea of sewer gases moving through the system and their emission.


Assuntos
Sulfeto de Hidrogênio , Esgotos , Corrosão , Modelos Teóricos , Odorantes
17.
J Biosci Bioeng ; 130(5): 489-495, 2020 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-32753307

RESUMO

1-Octen-3-ol is a major aroma component of awamori, a traditional distilled liquor produced in Okinawa Prefecture, Japan. As 1-octen-3-ol is thought to affect the sensory properties of awamori, it is important to fully characterize the compound's biosynthetic pathway and control mechanism. We previously reported that the fatty acid oxygenase ppoC (ppo: psi-produced oxygenase) of Aspergillus luchuensis is directly involved in the production of 1-octen-3-ol in rice koji (Kataoka et al., J. Biosci. Bioeng., 129, 192-198, 2020). In the present study, we constructed A. luchuensis ppoD disruptants to characterize the role of ppo genes in 1-octen-3-ol biosynthesis. A small-scale awamori fermentation test was performed using ppoA, ppoC, and ppoD single disruptants (ΔppoA, ΔppoC, and ΔppoD, respectively), along with the parent strain, ΔligD. 1-Octen-3-ol was not detected in the distillate prepared using the ΔppoC strain. We conclude that A. luchuensis ppoC is the only 1-octen-3-ol-producing factor in the awamori brewing process. Because ΔppoA and ΔppoD slightly enhanced 1-octen-3-ol productivity, these two genes may play a role in negatively controlling 1-octen-3-ol biosynthesis.


Assuntos
Bebidas Alcoólicas/microbiologia , Aspergillus/metabolismo , Ácidos Graxos/metabolismo , Fermentação , Octanóis/metabolismo , Oxigenases/genética , Oxigenases/metabolismo , Aspergillus/genética , Biotecnologia , Odorantes , Oryza/genética , Oryza/metabolismo , Oxirredução
18.
Nat Commun ; 11(1): 3845, 2020 07 31.
Artigo em Inglês | MEDLINE | ID: mdl-32737295

RESUMO

Many experimental studies suggest that animals can rapidly learn to identify odors and predict the rewards associated with them. However, the underlying plasticity mechanism remains elusive. In particular, it is not clear how olfactory circuits achieve rapid, data efficient learning with local synaptic plasticity. Here, we formulate olfactory learning as a Bayesian optimization process, then map the learning rules into a computational model of the mammalian olfactory circuit. The model is capable of odor identification from a small number of observations, while reproducing cellular plasticity commonly observed during development. We extend the framework to reward-based learning, and show that the circuit is able to rapidly learn odor-reward association with a plausible neural architecture. These results deepen our theoretical understanding of unsupervised learning in the mammalian brain.


Assuntos
Condicionamento Clássico/fisiologia , Rede Nervosa , Plasticidade Neuronal/fisiologia , Condutos Olfatórios/fisiologia , Percepção Olfatória/fisiologia , Olfato/fisiologia , Animais , Teorema de Bayes , Simulação por Computador , Mamíferos , Neurônios/citologia , Neurônios/fisiologia , Odorantes/análise , Bulbo Olfatório/fisiologia , Recompensa
19.
PLoS One ; 15(8): e0237134, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32764791

RESUMO

Olfaction plays vital roles in the survival and reproduction of insects. The completion of olfactory recognition requires the participation of various complex protein families. However, little is known about the olfactory-related proteins in Semiothisa cinerearia Bremer et Grey, an important pest of Chinese scholar tree. In this study, we sequenced the antennal transcriptome of S. cinerearia and identified 125 olfactory-related genes, including 25 odorant-binding proteins (OBPs), 15 chemosensory proteins (CSPs), two sensory neuron membrane proteins (SNMPs), 52 odorant receptors (ORs), eight gustatory receptors (GRs) and 23 ionotropic receptors (IRs). BLASTX best hit results and phylogenetic analyses indicated that these genes were most identical to their respective orthologs from Ectropis obliqua. Further quantitative real-time PCR (qRT-PCR) analysis revealed that three ScinOBPs and three ScinORs were highly expressed in male antennae, while seven ScinOBPs and twelve ScinORs were female-specifically expressed. Our study will be useful for the elucidation of olfactory mechanisms in S. cinerearia.


Assuntos
Antenas de Artrópodes/metabolismo , Proteínas de Insetos/metabolismo , Mariposas/fisiologia , Olfato/fisiologia , Animais , Antenas de Artrópodes/citologia , Feminino , Proteínas de Insetos/genética , Masculino , Proteínas de Membrana/genética , Proteínas de Membrana/metabolismo , Odorantes , Neurônios Receptores Olfatórios/metabolismo , Filogenia , RNA-Seq , Receptores Ionotrópicos de Glutamato/genética , Receptores Ionotrópicos de Glutamato/metabolismo , Receptores Odorantes/genética , Receptores Odorantes/metabolismo
20.
Nature ; 584(7822): 528-530, 2020 08.
Artigo em Inglês | MEDLINE | ID: mdl-32788700
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA