小菜蛾成虫对几种甜味和苦味物质的味觉反应

Taste Responses of Plutella xylostella Adults to Several Sweet and Bitter Substances

昆虫味觉在其产卵和寄主选择过程中发挥着重要作用,为了明确小菜蛾对常见植物非挥发物的敏感性,为深入研究小菜蛾成虫取食机制提供行为上的依据,也为寻找新型防治害虫的方法提供新思路,采用喙管伸长反应,通过刺激小菜蛾触角末端研究了小菜蛾对蔗糖、葡萄糖、海藻糖、麦芽糖和果糖等5种不同浓度的甜味物质以及奎宁、苯甲地那铵、黄连素等3种低浓度苦味物质的味觉反应。结果表明,100 mmol/L的5种糖均可刺激小菜蛾雌、雄成虫产生喙管伸长反应,其中,雌性小菜蛾对蔗糖的反应最强,反应率达57.5%,对果糖最弱,反应率仅为20%;雄性小菜蛾同样对蔗糖的反应最强,对麦芽糖的反应最弱;雌性小菜蛾对甜味物质的味觉反应显著强于雄性小菜蛾;对糖类物质的伸喙反应率随着浓度增大而增大,蔗糖浓度为500 mmol/L时引起反应最强,反应率达60%。低浓度的奎宁、苯甲地那铵和黄连素抑制了雌性小菜蛾的喙管伸长反应,降低其对甜味物质的味觉反应。

Insect taste plays a key role in the process of egg laying and host selection.In order to clarify sensitivity of Plutella xylostella to common plant non-volatile matter,provide further study on mechanism of P.xylostella adults in feeding process with foundation,and provide seeking new methods of controlling pests with new thinking,taste response of P.xylostella adults to five sweet substances with different concentrations including sucrose,glucose,trehalose,maltose and fructose,as well as three bitter substances with low concentrations such as quinine,denatonium and berberine was identified by stimulating the end of P.xylostella antennae using proboscis extension reflex in this study.The result showed that 100 mmol/L of these five sweet substances could stimulate proboscis extension reflex(PER)of male and female adults of P.xylostella,the response of females to sucrose was the strongest,the rate of PER was 57.5%,and the response to fructose was the weakest,the rate of PER was 20%;the male P.xylostella also had the strongest response to sucrose and had the weakest response to maltose;the responses of females to sweet substances were significantly stronger than those of males.As the dose of sweet substances increased.The response rate of females was stronger.When the dose of sucrose was 500 mmol/L,the substance caused the strongest response,and the rate of PER was 60%.Low concentrations of quinine,denatonium and berberine could inhibit proboscis extension reflex of females,and reduce their taste responses to sweet substances.