Bianchi Flavia, Spitaler Urban, Robatscher Peter, Vogel Rudi F, Schmidt Silvia, Eisenstecken Daniela
Laboratory for Flavours and Metabolites, Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy.
Chair of Technical Microbiology, School of Life Sciences Weihenstephan, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany.
Metabolites. 2020 Aug 28;10(9):352. doi: 10.3390/metabo10090352.
Yeasts constitute a dietary source for the spotted wing drosophila (SWD) and produce compounds that attract these flies. The study of the chemical composition of the yeast communities associated with SWD should therefore help to understand the relationship between the biology of the insect and the yeast's metabolism. In the present study, the lipidome of five yeast species isolated from grapes infested by SWD (three strains, sp., , and ) and a laboratory strain of was explored using an untargeted approach. Additionally, the lipid profile of two species, and , which were reported to elicit different responses on SWD flies based on feeding and behavioral trials, was compared with a chemical enrichment approach. Overall, 171 lipids were annotated. The yeast species could be distinguished from each other based on their lipid profile, except for the three strains of which were very similar to each other. The chemical enrichment analysis emphasized diversities between and , that could not be detected based on their global lipid profile. The information concerning differences between species in their lipidome may be of interest to future entomological studies concerning the yeast-insect interaction and could help to explain the responses of SWD to diverse yeast species.
酵母是斑翅果蝇（SWD）的一种食物来源，并能产生吸引这些果蝇的化合物。因此，对与SWD相关的酵母群落的化学成分进行研究，应有助于理解这种昆虫的生物学特性与酵母代谢之间的关系。在本研究中，采用非靶向方法探究了从受SWD侵染的葡萄中分离出的五种酵母菌种（三种菌株，即sp.、和）以及一种实验室菌株的脂质组。此外，利用化学富集方法比较了两种酵母菌种（和）的脂质谱，这两种酵母在摄食和行为试验中对SWD果蝇表现出不同的反应。总体而言，共注释了171种脂质。除了三种菌株彼此非常相似外，酵母菌种可以根据其脂质谱相互区分。化学富集分析突出了和之间的差异，这些差异基于它们的整体脂质谱无法检测到。关于不同酵母菌种脂质组差异的信息，可能会引起未来有关酵母与昆虫相互作用的昆虫学研究的兴趣，并有助于解释SWD对不同酵母菌种的反应。
