Regulation of lysine- and lysine-plus-threonine-inhibitable aspartokinases in Bacillus brevis.

Further studies on the expression of the two aspartokinase activities in Bacillus bovis are presented. Aspartokinase I (previously shown to be inhibited and repressed by lysine) was found to be repressed by diaminopimelate in the wild-type strain. However, in a mutant unable to convert diaminopimelate to lysine, starvation for lysine resulted in an increase in aspartokinase I activity. Thus, lysine itself or an immediate metabolite was the true effector of repression. Aspartokinase II (previously shown to be inhibited by lysine plus threonine) was repressed by threonine. Studies with the parent strain and auxotrophs inidicated that only threonine or an immediate metabolite of threonine was involved in this repression. Methionine and isoleucine were not effectors of any of the detected aspartokinase activities. Apart from inhibition and repression controls, a third as yet undefined regulatory mechanism operated to decrease the levels of both aspartokinases as growth declined, even in mutants in which repression control was absent. In thiosine-resistant, lysine-excreting mutants with elevated levels of aspartokinase, the increase in activity could always be attributed to one enzyme or the other, never both. The existence of separate structural genes for each aspartokinase is therefore suggested.     

The effect of viscosity on the perception of flavour

A trained sensory panel assessed flavour and sweetness intensity in solutions containing varying concentrations of hydroxy propyl methylcellulose (HPMC), sugar and flavour volatile. The flavour and sweetness of the viscous solutions were rated using magnitude estimation with a controlled modulus. In addition, the concentration of volatile released on the breath was measured using MS Nose. For low concentrations of HPMC (<0.5 g/100 g), perceived flavour intensity remained the same; however, a steady decrease was noted at higher concentrations (>0.6 g/100 g). The change in perceived intensity occurred at the point of random coil overlap (c(*)) for this hydrocolloid. The perceived sweetness of the solution showed a similar pattern with increasing HPMC concentration, although the inflection at c(*) was not so obvious. Despite the change in perceived flavour intensity, the actual concentration of volatile measured on the breath was not affected by the change in HPMC concentration. Low-order polynomial models were produced to describe perceived flavour intensity and sweetness in viscous solutions containing HPMC and potential explanations for the changes in perception are discussed.     

Volatile emission by contest losers revealed by real-time chemical analysis

Animal interactions often involve chemical exchange but simultaneous evaluation of chemistry and behaviour has been problematical. Here we report findings from a novel method, atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) coupled with manipulation of molecular-mass achieved by rearing organisms on deuterium-enhanced nutrients. This allows real-time monitoring of the occurrence and quantity of volatile chemicals released by each of two interacting individuals, in tandem with behavioural observations. We apply these methods to female-female contests in the parasitoid wasp Goniozus legneri. We show that this species emits the spiroacetal 2-methyl-1,7-dioxaspiro[5.5]undecane. Chemical release is most common in more behaviourally aggressive contests, which occur when prior resource owners successfully resist take-over by similar-sized intruder females. Volatiles released during contests are always emitted by the loser. Aggression in contests is reduced after spiroacetal release. We suggest that the spiroacetal functions as a weapon of rearguard action. We anticipate that APCI-MS, which is rapid, non-intrusive and relatively inexpensive to operate, will be widely applied in studies linking chemistry and behaviour.     

Oral shear stress predicts flavour perception in viscous solutions

The perception of sweetness and flavour were studied in viscous solutions containing 50 g/l sucrose, 100 p.p.m. iso-amyl acetate and varying concentrations of three hydrocolloid thickeners (guar gum, lambda-carrageenan and hydroxypropylmethyl cellulose). Zero-shear viscosity of the samples ranged from 1 to 5000 mPas. Perception of both sweetness and aroma was suppressed at thickener concentrations above c* (coil overlap concentration, the point at which there is an abrupt increase in solution viscosity as thickener concentration is increased). Sensory data for the three hydrocolloids was only loosely correlated with their concentration relative to c* (c/c* ratio), particularly above c*. However, when perceptual data were plotted against the Kokini oral shear stress (tau), calculated from rheological measurements, data for the three hydrocolloids aligned to form a master-curve, enabling the prediction of flavour intensity in such systems. The fact that oral shear stress can be used to model sweetness and aroma perception supports the hypothesis that somatosensory tactile stimuli can interact with taste and aroma signals to modulate their perception.     

Redirection of carotenoid metabolism for the efficient production of taxadiene [taxa-4(5),11(12)-diene] in transgenic tomato fruit

The taxanes are a group of polycyclic diterpenes produced by various species of yew. The potent anticancer drug paclitaxel (marketed as Taxol™) is the commercially most important taxane with annual sales in 2000 exceeding $1.6 billion. Paclitaxel is currently obtained either by direct extraction from yew trees or by the extraction of the precursor 10-deactilbaccatin III, which is then converted to paclitaxel by semi-synthesis. Apart from cost, one of the main draw backs to taxol in cancer treatment is the development of resistance by tumours, commonly due to the expression of ABC transporter efflux pumps which remove the drug from the target cell. A number of natural taxanes and semisynthetic derivates, have recently been shown to act as potent inhibitors of ABC transport proteins. These compounds have no effect upon microtubule polymerization (the normal target of paclitaxel), but have the ability to restore drug sensitivity when given in combination with paclitaxel to resistant cell lines. In work to be described elsewhere, we sort to carry out a structure function analysis of the ability of novel oxidised taxanes to act as ABC transporter inhibitors. For this study 100 mg or more of taxadiene [taxa-4(5),11(12)-diene], the first taxane in the paclitaxel pathway, was required as starting material from which to synthesize these compounds. Taxadiene is synthesised directly from geranylgeranyl diphosphate (GGPP), which is found in most plant tissues where it serves as a common precursor for many metabolites. The synthesis and use of GGDP are tightly regulated in most vegetative organs, however, in tomato fruit it is used almost exclusively for the production of coloured carotenoids which accumulate to high levels in the plastid as lycopene crystals. Expressing taxadiene synthase in a yellow-fruited tomato line that lacks the ability to utilise GGPP for carotenoid synthesis allowed GGPP normally utilised for making carotenoids to be re-routed for the production of taxadiene, allowing the facile extraction of 160 mg of highly pure taxadiene from 1 kg of freeze dried fruit.     

Volatile release from liquids: a comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model data

In-mouth volatile release from flavoured water was followed using atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) or using a hand-held, computer-controlled device based on sequential trapping of flavours on Tenax traps. The present results verify recent in vitro data obtained with a sophisticated, fully computerized mouth model apparatus and confirm its validity for the simulation of in-mouth dynamic volatile release. In-nose APCI-MS measurements showed considerable person-to-person variability in non-trained individuals during drinking due to subconscious control of muscles during swallowing and subsequent breathing. Data showed a 'swallow breath' volume reaching the nasal cavity from the throat, not from the mouth cavity. Flavour enriched air from the mouth was shown to be transported to the nose (via exhalation) immediately after the swallowing event, but the dynamic process of volatile equilibration between residuals of the swallowed liquid and the exhaled air predominantly determined volatile in-nose concentration. Owing to its dynamic character, the process of volatile equilibration and release in the throat upon exhalation should be similar to the in-mouth process studied in the present work. A full mechanical simulation of retronasal volatile transport, however, will remain difficult.     

Genetic and environmental influences on the cuticular hydrocarbon profiles of Goniozus wasps

The cuticular hydrocarbon (CHC) profiles of insects are well known to be variable. This variation may be due to genetic influences, environmental influences, or both. Most prior studies have focused on social insects, mainly those in the Hymenoptera, and have shown that hydrocarbons play an important role mediating social behaviour, particularly via kin recognition. Here, we assess the CHC profiles of three species of parasitoid wasps in the genus Goniozus (Hymenoptera: Bethylidae), some of which are known to attune their behaviour according to both environmentally based and genetically based recognition of kin. We find that CHC profiles vary according to both the genetic background (wasp species) and the developmental environment (host species) of individual parasitoids. This indicates that kin recognition could be based on CHC profiles in these parasitoids, as it is in social Hymenoptera. Because the CHC profiles of species within the genus Goniozus are dissimilar, we also conclude that chemical analysis could be used as a taxonomic tool alongside morphological and molecular genetic identification for Goniozus and other species.     

A Female-Emitted Pheromone Component Is Associated with Reduced Male Courtship in the Parasitoid Wasp Spalangia endius

During courtship interactions, the courted individual may not always be prepared to mate. For example, mating or courtship may be detrimental to its fitness and resistance is expected under these circumstances. As such, various resistance strategies have evolved, from physically fending off courting individuals to producing behavioural signals of unreceptivity. In the parasitoid wasp Spalangia endius, females rarely re-mate and mated females are avoided by males in favour of virgin females. Further, mated females appear to advertise their mating status by the release of a pheromone component (methyl 6-methylsalicylate), but direct evidence of the nature of this release is lacking. Here we used real-time chemical analysis to track the emission of the pheromone component during courtship interactions between virgin males and either virgin or mated females. We found that females actively release methyl 6-methylsalicylate when courted and that significantly greater concentrations are released by previously mated females. Further, high concentrations of this component are associated with both the prevention and termination of courtship.     

Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels.

The relationship between perceived aroma and the volatile concentration measured in-nose was investigated during eating of a model food. Sensory ranking and time-intensity analysis (TI) were used to measure perceived aroma, while in-nose volatile concentration was monitored by atmospheric pressure ionization mass spectrometry, which produced time release data. A gelatine-sucrose gel with a range of gelatine concentrations (2-8% w/w) and flavoured with furfuryl acetate was used as the model food. Sensory scaling showed decreased flavour intensities and TI showed a decrease in the flavour perceived over time, as the gelatine concentration increased. Studies in model systems and in people demonstrated that the different rates of release observed for different gelatine concentrations were not due to binding of volatile to protein in the gel, nor to mucous membranes, but were due to different rates of gel breakdown in-mouth. There were no significant differences in the maximum in-nose volatile concentrations for the different gelatine concentrations, so the amount of volatile present did not correlate well with the sensory analysis. However, the rates of volatile release were different for the different gels and showed a good correlation with sensory data.