attractive aroma

The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.  Cell Reports doi: 10.1016/j.celrep.2014.09.009

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.

ビールやワインが放つあの香しい匂いを作り出すために酵母が持っている酵素は、実は酵母の生存自体には必要のないものだけど、ショウジョウバエとかの動物をその匂いで惹き付けることによってその動物の体に付着して他の場所に散布してもらうことに役立っているのだろうと。匂いに対するハエの行動を見るだけじゃなくて、GCaMPでニューロンのカルシウムイメージングまでやってるところがなかなかエエやんと思う。イーストペーストの瓶を開けた時にワインをリマインドさせるあの香りにこんな秘密があったんやねぇ。ビールやワインがこれだけ世界中に広まっていることを思うと、酵母の作戦は大成功ということですか。こういう研究、結構好きやなぁ。