Mass Spectrometry: A Rosetta Stone to Learn How Fungi Interact and Talk

Calla-Quispe, Erika; Fuentes-Rivera, Hammerly Lino; Ramírez, Pablo; Martel, Carlos; Ibáñez, Alfredo J.

doi:10.3390/life10060089

Cited by 10 publications

(10 citation statements)

References 199 publications

(302 reference statements)

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“…Thus, it would be desirable collecting also during the dry season to compare temporal diversity patterns. Likewise, this research would be supported by other MSbased techniques like hyphenated and nonhyphenated MS to ensure the identification of family compounds in order to understand the complex interaction between microbial communities and environmental changes, natural or anthropogenic [16,72,73].…”

Section: Discussionmentioning

confidence: 99%

From the Andes to the desert: 16S rRNA metabarcoding characterization of aquatic bacterial communities in the Rimac river, the main source of water for Lima, Peru

et al. 2021

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The Rimac river is the main source of water for Lima, Peru’s capital megacity. The river is constantly affected by different types of contamination including mine tailings in the Andes and urban sewage in the metropolitan area. In this work, we aim to produce the first characterization of aquatic bacterial communities in the Rimac river using a 16S rRNA metabarcoding approach which would be useful to identify bacterial diversity and potential understudied pathogens. We report a lower diversity in bacterial communities from the Lower Rimac (Metropolitan zone) in comparison to other sub-basins. Samples were generally grouped according to their geographical location. Bacterial classes Alphaproteobacteria, Bacteroidia, Campylobacteria, Fusobacteriia, and Gammaproteobacteria were the most frequent along the river. Arcobacter cryaerophilus (Campylobacteria) was the most frequent species in the Lower Rimac while Flavobacterium succinicans (Bacteroidia) and Hypnocyclicus (Fusobacteriia) were the most predominant in the Upper Rimac. Predicted metabolic functions in the microbiota include bacterial motility and quorum sensing. Additional metabolomic analyses showed the presence of some insecticides and herbicides in the Parac-Upper Rimac and Santa Eulalia-Parac sub-basins. The dominance in the Metropolitan area of Arcobacter cryaerophilus, an emergent pathogen associated with fecal contamination and antibiotic multiresistance, that is not usually reported in traditional microbiological quality assessments, highlights the necessity to apply next-generation sequencing tools to improve pathogen surveillance. We believe that our study will encourage the integration of omics sciences in Peru and its application on current environmental and public health issues.

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Section: Discussionmentioning

confidence: 99%

From the Andes to the desert: 16S rRNA metabarcoding characterization of aquatic bacterial communities in the Rimac river, the main source of water for Lima, Peru

et al. 2021

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“…After that, filtering was performed using principal component analysis (i.e., PCA of log10transformed and Z-score-normalized data) and one-way ANOVA (p-anova<0.01) through MATLAB vR2019b. This filtering allowed us to track data quality, reduce the data dimensionality, identify potential outliers in the dataset, and identify sample clusters (84)(85)(86)(87). To final filtering of each feature was considered the following threshold: that the average area of the sample was at least three times the average area of the C16 and the blank.…”

Section: Chemical Analyses Of Chc Profilesmentioning

confidence: 99%

Gender identity and sexual experience affect mating behaviour and chemical profile in the lesser mealworm,Alphitobius diaperinus(Coleoptera: Tenebrionidae)

Calla-Quispe

Martel

Ibáñez

2021

Preprint

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Alphitobius diaperinus (Coleoptera: Tenebrionidae), the lesser mealworm, is one of the most significant pests of the poultry industry worldwide. These insects cause structural damage in poultry houses and transmit several diseases, impacting chickens' productivity and rearing costs. Although semiochemicals may offer alternative insect pest management strategies, basic information regarding pheromone identity and their role on the behavioural ecology according to their circadian pattern of sexual behaviour of A. diaperinus is essentially lacking. This study is aimed to analyse the relation of gender identity and sexual experience of adults of A. diaperinus on their mating behaviour and whether this response is related to their CHC profiles secreted. The following steps were taken to achieve the study’s goal. First, the circadian pattern of their sexual activity was observed in newly emerged pairs for at least twenty-one days (virgin adults) and experienced adults collected from the field to identify a difference based on their sexual experience and achieve the optimal mating season to develop the following assays. Subsequently, Y-tube olfactometer bioassays were conducted to evaluate their odour bouquet attraction based on gender and sexual experience. Additionally, mating behaviour bioassays were conducted to evaluate the two factor effects. Finally, cuticular analysis was performed using gas chromatography-mass spectrometry to evaluate possible chemical differences based on the two factors. With statistical and multivariate analysis, we found that behavioural, mating and chemical responses are different based on their sexual experience. The mating sequences were described into precopulatory, copulatory and postcopulatory phases. This finding gives us a deeper understanding of the sexual communication during mating. In summary, our findings provide new insights into the mating system and chemical ecology of A. diaperinus . The results presented here may serve as a base for further studies to develop strategies for managing this pest.

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“…Mass spectrometry (MS) has been used in many studies for analyzing volatile compounds [28][29][30]. Gas chromatography coupled to mass spectrometry (GC-MS) is particularly suited for analyzing cocoa and chocolate volatiles [26][27][28][31][32][33][34].…”

Section: Introductionmentioning

confidence: 99%

Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process

et al. 2021

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Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.

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Mass Spectrometry: A Rosetta Stone to Learn How Fungi Interact and Talk

Cited by 10 publications

References 199 publications

From the Andes to the desert: 16S rRNA metabarcoding characterization of aquatic bacterial communities in the Rimac river, the main source of water for Lima, Peru

From the Andes to the desert: 16S rRNA metabarcoding characterization of aquatic bacterial communities in the Rimac river, the main source of water for Lima, Peru

Gender identity and sexual experience affect mating behaviour and chemical profile in the lesser mealworm,Alphitobius diaperinus(Coleoptera: Tenebrionidae)

Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process

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