Host recognition by the tobacco hornworm is mediated by a host plant compound

Campo, Marta L. del; Miles, Carol I.; Schroeder, Frank C.; Mueller, C. D.; Booker, Ronald; Renwick, J. A. A.

doi:10.1038/35075559

Cited by 91 publications

(85 citation statements)

References 17 publications

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“…Additional studies are needed to determine whether there are noxious compounds in solanaceous foliage that activate the same GRNs as Caf and AA, and how sugars influence taste responses to these compounds. Fourth, because consumption of host-plant foliage can alter the responses of the peripheral taste system of M. sexta (del Campo et al, 2001;Glendinning et al, 2009), it is possible that the nature of the mixture suppression differs between caterpillars reared on artificial diet and those reared on host-plant tissue. Notwithstanding these caveats, we discuss below the extent to which peripheral mixture suppression contributed to the masking phenomenon.…”

Section: Mixture Suppression In the Peripheral Taste Systemmentioning

confidence: 99%

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Cocco

Glendinning

2012

Journal of Experimental Biology

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SUMMARY Manduca sexta caterpillars are unusual because they exhibit strong peripheral gustatory responses to sugars, but nevertheless fail to show immediate appetitive responses to them. We hypothesized that the primary function of the peripheral gustatory response to sugars is to mask the taste of noxious compounds, which abound in host plants of M. sexta. We compared 10 s biting responses to water with those to mixtures of a noxious compound [caffeine (Caf) or aristolochic acid (AA)] and various combinations of sugars [i.e. sucrose (Suc), glucose (Glu), inositol (Ino), Suc+Glu, Suc+Ino or Glu+Ino]. The biting assays indicated that the aversive taste of AA was completely masked by Suc+Ino, and partially masked by Suc+Glu, Glu+Ino and Suc, whereas that of Caf was completely masked by Suc+Ino and Suc+Glu, and partially masked by Glu+Ino, Suc and Ino. To examine the contribution of the peripheral taste system to the masking phenomenon, we recorded responses of the maxillary gustatory sensilla to each stimulus mixture. The sugars differed greatly in their capacity to suppress peripheral gustatory responses to AA and Caf: Suc+Ino and Suc+Glu produced the greatest suppression, and Glu and Ino the least. Further, the extent to which each sugar stimulus suppressed the peripheral gustatory responses to AA reliably predicted the extent to which it masked the taste of AA in biting assays; no such predictive relationship was observed for the sugar/Caf mixtures. We conclude that some, but not all, sugars act on both peripheral and central elements of the gustatory system to mask the taste of noxious compounds.

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Section: Mixture Suppression In the Peripheral Taste Systemmentioning

confidence: 99%

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Cocco

Glendinning

2012

Journal of Experimental Biology

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“…The possible mechanism(s) behind this pattern in Polistes wasps may correspond to factors observed in insect herbivores, although we did not control for or manipulate sufficient factors during the wasps' larval development or emergence from the pupal cell to be able to determine precisely which mechanism(s) are responsible in this system. Nonexclusive mechanisms by which experience with chemical deterrents have been suggested to influence herbivores are: (1) a reduction in the herbivores' chemosensory sensitivity to the deterrent with exposure (Schoonhoven, 1969;Blaney et al, 1986); (2) habituation or reduced sensitivity to the taste and odor of the deterrent chemicals (Jermy et al, 1982;Jermy, 1987;Bernays, 1995); (3) an 'induction of feeding preferences' such that the herbivores prefer host plants containing certain chemicals to the exclusion of other adequate host plants (Jermy, 1987;Szentesi & Jermy, 1989;Bernays & Chapman, 1994;Bernays, 1995;del Campo et al, 2001) or (4) conditioning experience may involve forms of associative learning in the herbivores (Papaj & Rausher, 1983;Papaj & Prokopy, 1989). Tully et al (1994) demonstrated associative learning in response to aversive stimuli in larval Drosophila that persisted into adulthood.…”

Section: Discussionmentioning

confidence: 99%

Larval feeding experience influences adult predator acceptance of chemically defended prey

Rayor

Munson

2002

Entomologia Exp Applicata

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Generalist predatory paper wasps, Polistes dominulus, experience plant secondary defensive compounds as developing larvae through their herbivorous lepidopteran caterpillar prey and as adults through attacking caterpillars while foraging. We evaluated the role that larval and early adult experience with unpalatable prey plays in subsequent foraging choices by adult wasps. For periods of two or four weeks, caged wasps were raised exclusively on caterpillars of either unpalatable Buckeye, Junonia coenia, that sequester substantial levels of iridoid glycosides (IG) or on Painted Lady, Vanessa cardui, that contain very low levels of IG. Wasps were then allowed to forage on both caterpillar species simultaneously. Patterns of prey capture differed significantly based on previous prey experience. Regardless of previous feeding experience, adult wasps overwhelmingly preferred to take Vanessa. Yet Junonia-experienced wasps continued to attack and take back to the nest over 50% more Junonia than did Vanessa-experienced wasps. The longer the wasps' larval experience with Junonia, the more likely they were to capture Junonia caterpillars. However, the life stage at which the wasps experienced Junonia was also influential as young adult experience with the unpalatable prey was more of a deterrent than was experience strictly as larvae for Junonia-experienced wasps. The results demonstrate that, in these predators, previous experience with deterrent chemicals during their larval development alters patterns of prey acceptability to the adult insects.

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“…The solution was neutralized with Amberlite MB-3 and passed through a SEP-PAK C 18 cartridge to give a sugar fraction. The sugar fraction was concentrated to dryness in vacuo to give a residue, which was dissolved in CH 3 …”

Section: Methodsmentioning

confidence: 99%

“…The aqueous fraction was subjected to Diaion HP-20 eluting with H 2 O and MeOH. The eluted fraction with MeOH (227.0 mg) was subjected to silica gel column (CHCl 3 : MeOH : H 2 Oϭ7 : 3 : 0.5) to provide 5 fractions (1)(2)(3)(4)(5) Sugar Analysis A solution of compound (1) (1.0 mg) in 2 M HCl/dioxane (1 : 1, 2 ml) was heated at 100°C for 1 h. The reaction mixture was diluted with H 2 O and evaporated to remove dioxane. The solution was neutralized with Amberlite MB-3 and passed through a SEP-PAK C 18 cartridge to give a sugar fraction.…”

Section: Methodsmentioning

confidence: 99%

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A New Spirostanol Glycoside from Fruits of Solanum indicum L.

et al. 2009

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NotesSolanum indicum L. belongs to the Solanaceae family. It has been used in Chinese folk medicine as antiinflammatory and wound-healing agents, as an analgesic, and for the treatment of rhinitis, cough, and breast cancer.1) In Thailand, fruits of S. indicum and S. torvum are available in the markets; these are used as vegetables and as essential ingredients in anticarcinogens. Previously, Nohara et al. isolated new steroidal glycosides from the fruits (indiosides A and B) and roots (indiosides C, D and E) of S. indicum.2) Indioside D was the induced feeding preference of larvae of the moth Manduca sexta (tobacco hornworm).3) In our recent study on the constituents of the fruits cultivated in the botanical garden of Sojo University, we successfully achieved the isolation and structural characterization of a new steroidal glycoside, indioside F, along with indioside A and protodioscin.The methanolic extract obtained from the fruits was subjected to Diaion HP-20, silica gel, and octadecyl silica (ODS) chromatographies to afford three compounds 1-3. Compounds 2 and 3 were well-known steroidal glycosides and were identified as indioside A 1-3) and protodioscin, 4,5) respectively. This paper deals with the structure elucidation of the new compound 1. Compound 1, which was obtained as an amorphous powder [a] D Ϫ25.8°(MeOH), exhibited a quasimolecular ion peak at m/z 924 due to [MϩNaϩH] ϩ in the positive FAB-MS. The molecular formula was estimated as C 45 In addition, the spectrum revealed that the sapogenol moiety was a spirostanol derivative containing one hemiacetal, one ketal, and three oxygen-bearing carbons. After acid hydrolysis of 1, the sugar moieties in the hydrolysate were checked by HPLC equipped with optical rotation detector. On the other hand, the 13 C-NMR spectrum indicated 18 carbon signals that originated from the sugar moiety and two terminal a-Lrhamnopyranosyl moieties; the remaining carbon signals were attributed to the 2,4-di-substituted b-D-glucopyranosyl moiety. The heteronuclear multiple bond correlation (HMBC) spectrum (Fig. 1)

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Host recognition by the tobacco hornworm is mediated by a host plant compound

Cited by 91 publications

References 17 publications

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Not all sugars are created equal: some mask aversive tastes better than others in an herbivorous insect

Larval feeding experience influences adult predator acceptance of chemically defended prey

A New Spirostanol Glycoside from Fruits of Solanum indicum L.

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