Christiaens Joaquin F, Franco Luis M, Cools Tanne L, De Meester Luc, Michiels Jan, Wenseleers Tom, Hassan Bassem A, Yaksi Emre, Verstrepen Kevin J
Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), Department of Microbial and Molecular Systems, KU Leuven, Gaston Geenslaan 1, 3001 Leuven (Heverlee), Belgium; VIB Laboratory of Systems Biology, Gaston Geenslaan 1, 3001 Leuven (Heverlee), Belgium; Centre for Human Genetics, KU Leuven School of Medicine, Herestraat 49, 3000 Leuven, Belgium.
Centre for Human Genetics, KU Leuven School of Medicine, Herestraat 49, 3000 Leuven, Belgium; VIB Centre for the Biology of Disease, Herestraat 49, 3000 Leuven, Belgium; Neuroelectronics Research Flanders (NERF), Kapeldreef 75, 3001 Leuven, Belgium.
Cell Rep. 2014 Oct 23;9(2):425-32. doi: 10.1016/j.celrep.2014.09.009. Epub 2014 Oct 9.
Yeast cells produce various volatile metabolites that are key contributors to the pleasing fruity and flowery aroma of fermented beverages. Several of these fruity metabolites, including isoamyl acetate and ethyl acetate, are produced by a dedicated enzyme, the alcohol acetyl transferase Atf1. However, despite much research, the physiological role of acetate ester formation in yeast remains unknown. Using a combination of molecular biology, neurobiology, and behavioral tests, we demonstrate that deletion of ATF1 alters the olfactory response in the antennal lobe of fruit flies that feed on yeast cells. The flies are much less attracted to the mutant yeast cells, and this in turn results in reduced dispersal of the mutant yeast cells by the flies. Together, our results uncover the molecular details of an intriguing aroma-based communication and mutualism between microbes and their insect vectors. Similar mechanisms may exist in other microbes, including microbes on flowering plants and pathogens.
酵母细胞会产生多种挥发性代谢产物，这些产物是发酵饮料中令人愉悦的果香和花香的关键贡献者。其中几种果香代谢产物，包括乙酸异戊酯和乙酸乙酯，是由一种特定的酶——乙醇乙酰转移酶Atf1产生的。然而，尽管进行了大量研究，酵母中乙酸酯形成的生理作用仍然未知。通过结合分子生物学、神经生物学和行为测试，我们证明删除ATF1会改变以酵母细胞为食的果蝇触角叶中的嗅觉反应。果蝇对突变酵母细胞的吸引力大大降低，这反过来又导致果蝇对突变酵母细胞的传播减少。总之，我们的研究结果揭示了微生物与其昆虫载体之间基于香气的有趣通讯和共生关系的分子细节。类似的机制可能存在于其他微生物中，包括开花植物上的微生物和病原体。
