Olfactory orientation of the truffle beetle, <i>Leiodes cinnamomea</i>

Hochberg, Michael; Bertault, Guillaume; Poitrineau, Karine; Janssen, Arne

doi:10.1046/j.1570-7458.2003.00099.x

Cited by 26 publications

(24 citation statements)

References 6 publications

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“…Mammals are not the only animals that are able to locate fruiting bodies belowground; a beetle (Leiodes cinnamomea Panzer) and a fly (Suillia pallida) can achieve the same. However, it remains unclear whether these insects participate in spore dispersal or whether they just feed on truffles (44,45).…”

Section: Do Truffles or Actual Microbes Attract Animals?mentioning

confidence: 99%

“…Dimethyl sulfide is obviously not the only volatile that animals can smell, since, for example, dogs, like humans, are able to distinguish between truffle species. Nevertheless, besides dimethyl sulfide, species-specific attractants have not been identified in truffles, and the structures of the compounds that attract flies and beetles to truffles are not known (44). The question of what actually produces these attractants raises interesting hypotheses about multitrophic interactions.…”

Section: Do Truffles or Actual Microbes Attract Animals?mentioning

confidence: 99%

See 1 more Smart Citation

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

120

118

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dTruffles (Tuber spp.) are ascomycete subterraneous fungi that form ectomycorrhizas in a symbiotic relationship with plant roots. Their fruiting bodies are appreciated for their distinctive aroma, which might be partially derived from microbes. Indeed, truffle fruiting bodies are colonized by a diverse microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses. The aim of this minireview is two-fold. First, the current knowledge on the microbial community composition of truffles has been synthesized to highlight similarities and differences among four truffle (Tuber) species (T. magnatum, T. melanosporum, T. aestivum, and T. borchii) at various stages of their life cycle. Second, the potential role of the microbiome in truffle aroma formation has been addressed for the same four species. Our results suggest that on one hand, odorants, which are common to many truffle species, might be of mixed truffle and microbial origin, while on the other hand, less common odorants might be derived from microbes only. They also highlight that bacteria, the dominant group in the microbiome of the truffle, might also be the most important contributors to truffle aroma not only in T. borchii, as already demonstrated, but also in T. magnatum, T. aestivum, and T. melanosporum. Microbes can be found almost everywhere on our planet. They colonize many different types of habitats, among them living organisms, such as plant roots or insect and human guts. Classical microbiological methods have long offered a spotlight view on microbial diversity. Recent high-throughput molecular techniques have revolutionized the field of microbial ecology by unraveling an enormous microbial diversity in numerous organisms and highlighting the deep impact of microbiomes of their host physiology and behavior (1, 2). Truffle fungi are no exception, since they are colonized by a complex microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses (3-14).Truffles are subterranean ascomycete fungi that form ectomycorrhizas in symbiotic relationship with plant roots (15). Their fruiting bodies are appreciated for their distinctive aroma, which is partially derived from microbes (6,14,16). The aim of this minireview is to synthesize the current knowledge on the composition of the microbial community of truffles and discuss their potential role in truffle aroma formation, specifically focusing on volatiles that are responsible for human-perceived truffle aroma (defined as odorants). TRUFFLE MICROBIOMESTruffles are colonized by microbes at all stages of their life cycle, which include a symbiotic stage in association with a host plant (ectomycorrhiza), a sexual stage (fruiting bodies), and a free-living mycelial stage, which might serve an exploratory purpose in the soil. To date, microbes and microbial communities have been characterized in truffles with culture-dependent and -independent techniques in Ͼ15 papers (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(17)(18)(19)(20)(21). Various life cycle stages of four...

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Section: Do Truffles or Actual Microbes Attract Animals?mentioning

confidence: 99%

Section: Do Truffles or Actual Microbes Attract Animals?mentioning

confidence: 99%

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

120

118

View full text Add to dashboard Cite

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“…A tremendous diversity of animals eat fungi, including beetles (e.g., Hochberg et al 2003;Newton 1984;Sutherland & Parrella 2009), ants (Witte & Maschwitz 2008), arthropods (Buller 1909;McGraw et al 2002), reptiles (Cooper & Vernes 2011;Dodd 2002), birds (Simpson 2000) and a wide range of terrestrial and partially arboreal mammals (e.g., Hanson et al 2006;Maser et al 1978;Vernes & Dunn 2009). Likewise, this feeding behaviour is widespread, reported from Europe (Blaschke & Baumler 1989), North America (Maser et al 1978), South America (Hanson et al 2006;Perez Calvo et al 1989), Asia (Hanya 2004), and Australia (Vernes & Dunn 2009).…”

Section: Introductionmentioning

confidence: 99%

Nitrogen content, amino acid composition and digestibility of fungi from a nutritional perspective in animal mycophagy

2012

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Fungi comprise a major part of the diet of many animals. Even so, the nutritional value of fungi has been much debated, with some arguing that fungi are nutritionally poor. However, the chemical composition of fungi and of the biology of the animals that eat them are not well understood, particularly in reference to amino acid (AA) composition of fungi and digestibility of fungal protein. We analysed fibre, total nitrogen (N), available N, and AA contents and measured in vitro digestibility of a wide range of epigeous and hypogeous fungi collected in Australia and the USA to test three hypotheses: (i) fungi are nutritionally poor because they contain few nutrients or are otherwise of low digestibility, (ii) fungi vary substantially in their nutritional composition; and (iii) animals can counter this variable quality by eating diverse taxa. Resultant data indicate many fungi are a reasonable source of AAs and digestible nitrogen. However, they vary highly between species in AA content, and the protein has a poor balance of digestible AAs. This helps explain why many mycophagous animals eat a wide array of fungi and often have digestive strategies to cope with fungi, such as foregut fermentation. Another common strategy is to supplement the diet with high quality protein, such as insect protein. Accordingly, evaluating nutritional value of fungi requires consideration of physiology of the animal species and their whole diet.

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“…Los volátiles son importantes señales para muchos artrópodos; los insectos usan el olor para encontrar su alimento, pareja o evitar depredadores (Hochberg et al 2003). Los insectos que viven en ambientes sobre el suelo poseen varios órganos olfativos y visuales, los cuales les sirven para localizar su alimento antes de llegar a contactarlo; sin embargo, los insectos edafícolas (fitófagos) localizan los hospederos orientándose hacia ellos (Branson 1982) más por movimientos aleatorios (Jones & Coaker 1978).…”

Section: Introductionunclassified

Respuesta olfativa de larvas de phyllophaga raviday p. tumulosa ( melolonthidae) a volátiles de raíces de cuatro plantas hospederas

Méndez-Aguilar¹,

Castro-Ramírez

Rojas

et al. 2008

AZM

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RESUMENEn este trabajo se investigó la respuesta olfativa de larvas de terceros estadios de Phyllophaga ravida (Blanchard 1850) y Phyllophaga tumulosa (Bates 1888) ante las raíces de Zea mays L. (Gramineae), Cynodon dactylon (L.) Pers. (Gramineae), Phaseolus vulgaris L. (Leguminosae) y Physalis philadelphica Lam. (Solanaceae). Se utilizó un olfatómetro "Y", con una raíz de papel filtro como testigo; las larvas de P. ravida no mostraron preferencia olfativa por ninguna de las raíces probadas; mientras que las larvas de P. tumulosa prefirieron la del tomate verde. En terrarios de cristal se sembraron una planta de maíz (control) y otra de frijol o tomate verde, y se infestaron con dos larvas de P. ravida o de P. tumulosa, excepto los testigos, para registrar la preferencia hacia un tipo de raíz en el suelo. Las larvas de Phyllophaga ravida tuvieron mayor presencia en las raíces del maíz que en las del frijol o del tomate verde y aumentaron significativamente de peso en las combinaciones frijol-maíz y tomate verde-maíz. Las larvas de P. tumulosa prefirieron las raíces del tomate verde que las del maíz o del frijol, y aumentaron significativamente de peso en la combinación tomate verde-maíz. La preferencia olfativa de P. tumulosa por la raíz del tomate verde se corroboró en los terrarios. Palabras clave: olfatómetro, insectos edáficos, complejo "gallina ciega", plaga agrícola, Gramineae, Leguminosae, Solanaceae. ABSTRACTThe olfactory responses of third instar larvae of Phyllophaga ravida (Blanchard 1850) and Phyllophaga tumulosa (Bates 1888) to Zea mays L. (Gramineae), Cynodon dactylon (L.) Pers. (Gramineae), Phaseolus vulgaris L. (Leguminosae) and Physalis philadelphica Lam. (Solanaceae) roots were studied in the laboratory. The olfactory response was investigated using a "Y" olfactometer. P. ravida larvae did not show any preference for roots of any of the four plant species, while P. tumulosa larvae preferred green tomato roots. The preference of both species of larvae for roots of maize, bean or green tomato was investigated in a glass terrarium. Phyllophaga ravida larvae were more frequently found in maize roots than in bean or green tomato roots, and larvae of this species increased significantly their weight in the combinations between bean-maize and green tomato-maize.

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Olfactory orientation of the truffle beetle, Leiodes cinnamomea

Cited by 26 publications

References 6 publications

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Nitrogen content, amino acid composition and digestibility of fungi from a nutritional perspective in animal mycophagy

Respuesta olfativa de larvas de phyllophaga raviday p. tumulosa ( melolonthidae) a volátiles de raíces de cuatro plantas hospederas

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