Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

In the Lepidoptera, odorant signals are thought to be mediated by general odorant binding proteins (GOBPs) in the sensillar lymph surrounding the olfactory receptors. We describe the identification and characterization of two new cDNAs encoding GOBPs from the antennae of the diamondback moth, Plutella xylostella (L.) (Lepidoptera: Plutellidae), a species for which no GOBPs have been identified to date. We focused our investigation on this olfactory protein family by using reverse transcription-polymerase chain reaction strategies. The deduced amino acid sequences of PxylGOBP1 and PxylGOBP2 revealed open reading frames of 168 and 163 amino acids, respectively, with six cysteine residues in conserved positions relative to other known GOBPs. The alignment of the mature PxylGOBPs with other Lepidoptera GOBPs showed high sequence identity (70-80%) with other full-length sequences from GenBank. Sequence identity between PxylGOBP1and PxylGOBP2 was only 50%, suggesting that the two proteins belong to different classes of lepidopteran GOBPs. The expression patterns of the two PxylGOBP genes, with respect to tissue distribution and sex, were further investigated by reverse transcription-polymerase chain reaction (RT-PCR) and real-time PCR. Although the two GOBP genes were expressed only in the antennae of both sexes, reflecting the antennal specificity of GOBPs, the transcription levels of these genes depended on the sex, the age, the mating status, and the genes.

Download full-text PDF

Source
http://dx.doi.org/10.1007/s10886-009-9697-2DOI Listing

Publication Analysis

Top Keywords

general odorant
8
odorant binding
8
binding proteins
8
diamondback moth
8
moth plutella
8
plutella xylostella
8
xylostella lepidoptera
8
reverse transcription-polymerase
8
transcription-polymerase chain
8
chain reaction
8

Similar Publications

Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in soy whey fermented by various native lactic acid bacteria.

3 Biotech

October 2025

Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing, 100048 China.

Unlabelled: Soy whey, a tofu production byproduct rich in nutrients, is typically discarded. This study investigated five natural lactic acid bacteria (LAB) strains isolated from spontaneously fermented soy whey (FSW) for their fermentation performance in soy whey medium. The growth characteristics, total phenols and flavonoids compounds, antioxidant activities, and aroma profiles were evaluated.

View Article and Find Full Text PDF

Electrophysiological responses of the clam (Ruditapes decussatus) osphradium to amino acids and alarm cues.

J Comp Physiol A Neuroethol Sens Neural Behav Physiol

September 2025

Centre of Marine Sciences (CCMAR), University of Algarve, Campus de Gambelas, Faro, 8005- 139, Portugal.

Chemical sensing of the surrounding environment is crucial for many aspects of bivalve biology, such as food detection and predator avoidance. Aquatic organisms strongly depend on chemosensory systems; however, little is known about chemosensory systems in bivalves. To understand how the carpet shell clam (Ruditapes decussatus) senses its surrounding chemical environment, we used an electrophysiological technique - the electro-osphradiogram - to assess the sensitivity of the osphradium to different putative odorants (amino acids, bile acids) and odours (predator-released cues and signals from con- and heterospecific bivalves).

View Article and Find Full Text PDF

Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology.

Crit Rev Food Sci Nutr

September 2025

Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P.R. China.

Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production.

View Article and Find Full Text PDF

Introduction: Odor imagery (OI), or the ability to mentally simulate the presence of a smell, is a difficult cognitive function and is therefore misunderstood in terms of its neural underpinnings. In particular, the diverging results obtained in neuroimaging studies could be explained in part by the characteristics of the visual cues used to trigger this task. In this study, we investigated this question by comparing the effects of plain color patches, pictures, and words during OI using neurophysiological and psychometrical measurements.

View Article and Find Full Text PDF

Pressure ulcers in chronically immobilized patients often become infected with multidrug-resistant organisms such as Pseudomonas aeruginosa. Management is particularly challenging in low-resource settings where advanced wound care products are unavailable. Natural, inexpensive alternatives, such as vinegar and papaya, have demonstrated antimicrobial and debriding properties, but their combined use has not been formally documented.

View Article and Find Full Text PDF