气味剂对蜜蜂对甜味感知的影响
Allyson V Pel1, Byron N Van Nest2, Stephanie R Hathaway3
1PCOM, Suwanee, Georgia, United States of America.
PloS one
|December 27, 2023
概括
花香气可以影响蜜蜂的甜味感知. 在实验室测试中,某些挥发性物质,如日醇,增强了对低糖蜜的反应,但在现场研究中没有看到这种效应.
科学领域:
- 动物行为 动物行为
- 化学生态化学生态学
- 感官生物学 感官生物学
背景情况:
- 花的挥发性物质可以影响人类的甜味感知.
- 蜜蜂 (Apis mellifera) 食不同度糖的花蜜,并遇到花上的挥发性物质.
- 目前尚不清楚花中的挥发物是否会影响蜜蜂对甜味的感知.
研究的目的:
- 为了研究特定的花挥发性物质 (烯,林纳醇,格拉尼醇,6-甲基-5-二醇) 是否会改变蜜蜂对甜味的反应.
- 为了确定实验室发现臭味诱导的甜味增强是否转化为自然食条件.
主要方法:
- 实验室鼻延伸反应 (PER) 测定不同年龄的蜜蜂暴露在糖糖和挥发性物质中.
- 基于现场的料测试比较蜜蜂对含有或不含特定挥发物质的花蜜的反应.
- 在受控和自然条件下的行为反应的统计分析.
主要成果:
- 在实验室测定中,6 - 甲基-5 - 二醇和日拉尼醇增加了蜜蜂对较年轻蜜蜂 (15和25天大) 低度的糖糖反应.
- 利蒙降低了15天大的蜜蜂的反应,但对老蜜蜂或现场测试没有影响.
- 实地测试中没有观察到对蜜汁选择的显著气味效应,这表明测试的挥发物对生态的相关性有限.
结论:
- 虽然在实验室条件下,一些花挥发物可以调节蜜蜂的甜味感知,但这些影响取决于年龄,并且似乎不会显著影响自然食中的花蜜选择.
- 由于其作为花挥发物的双重作用以及蜂蜜蜜蜂纳索诺夫激素的组成部分,杰拉尼奥尔的影响可能是复杂的.
更多相关视频
07:30A Novel Behavioral Assay to Investigate Gustatory Responses of Individual, Freely-moving Bumble Bees Bombus terrestris
Published on: July 21, 2016
8.7K
08:13SwarmSight: Real-time Tracking of Insect Antenna Movements and Proboscis Extension Reflex Using a Common Preparation and Conventional Hardware
Published on: December 25, 2017
8.2K
相关概念视频
01:24The Physiology of Taste
3.9K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
3.9K
01:43Gustation
48.0K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
48.0K
01:20Taste Buds and Receptors
2.0K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.0K
01:27Tactile and Chemical Senses
296
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
296