RNAi-based demonstration of direct link between specific odorant receptors and mosquito oviposition behavior

The Southern house mosquito, Culex quinquefasciatus--a vector of West Nile virus--is equipped with 130 odorant receptors (ORs), which enable young females to locate plants and blood-meal sources and older females to find suitable sites for oviposition. In our attempts to de-orphanize ORs expressed in female antennae, we identified CquiOR37 and CquiOR99, which were narrowly tuned to two phenolic compounds, 4-methylphenol and 4-ethylphenol. When tested in the Xenopus oocyte recording system the observed EC50s for 4-methylphenol and 4-ethylphenol were 6.4 and 18.2 μM for CquiOR37 and 14.4 and 0.74 μM for CquiOR99 (goodness of fit, R² = 0.88-0.99), respectively. Indoor behavioral assays demonstrated that gravid female mosquitoes laid significantly more eggs in water trays spiked with these compounds than in control water trays. Field studies with gravid traps corroborated that 4-ethylphenol is active in a wide range of doses from 0.1 to 10 μg/l, as required for practical applications. A dsRNA construct based on the two genes, CquiOR37/99-dsRNA was stable in pupa hemolymph for up to 3 h. Pupae injected with CquiOR37/99-dsRNA, β-galactosidase-dsRNA or water had more than 40% survival rate at the peak of oviposition (day-9). qPCR analysis showed individual variation, but significant mean reduction in CquiOR37 and CquiOR99 transcript levels in CquiOR37/99-dsRNA-treated mosquitoes. Water-injected females and those treated with the control gene laid significantly more eggs in trays containing 4-ethylphenol than in water trays, whereas CquiOR37/99-dsRNA-treated mosquitoes laid normal number of eggs, but could not discriminate treatment from control. This study linked for the first time specific receptors for 4-ethylphenol with increased oviposition in the important vector Cx. quinquefasciatus.

4-methylphenol produced in freshwater sediment microcosms is not a bisphenol A metabolite

4-Methylphenol (4-MP), a putative bisphenol A (BPA) degradation intermediate, was detected at concentrations reaching 2.1 mg L(-1) in anoxic microcosms containing 10 mg L(-1) BPA and 5 g of freshwater sediment material collected from four geographically distinct locations and amended with nitrate, nitrite, ferric iron, or bicarbonate as electron acceptors. 4-MP accumulation was transient, and 4-MP degradation was observed under all redox conditions tested. 4-MP was not detected in microcosms not amended with BPA. Unexpectedly, incubations with (13)C-labeled BPA failed to produce (13)C-labeled 4-MP suggesting that 4-MP was not derived from BPA. The detection of 4-MP in live microcosms amended with lactate, but not containing BPA corroborated that BPA was not the source of 4-MP. These findings demonstrate that the transient formation of 4-MP as a possible BPA degradation intermediate must be interpreted cautiously, as microbial activity in streambed microcosms may generate 4-MP from sediment-associated organic material.

Determination of p-cresol levels in smoked meat products using QuEChERS method and gas chromatography-mass spectrometry

p-Cresol is known as an environmental chemical contaminant that has toxic effects on humans. However, the presence of p-cresol in smoked foods has been seen as a flavor constituent. The present study had as objective to optimize and validate the QuEChERS method for the determination of p-cresol in beef hamburger, which was chosen as a representative matrix for six smoked meat products. The analysis was performed by gas chromatography coupled with mass spectrometry (GC-MS). The method showed limit of quantification (LOQ) of 40 µg kg^-1, linearity between 40 and 200 µg kg^-1, recovery higher than 70% and relative standard deviation lower than 14%. The proposed method was applied to six different smoked foods and the p-cresol concentration ranged from 148 to 872 µg kg^-1 and only the turkey breast pate showed a concentration lower than the LOQ. The descending order of p-cresol level in smoked samples was: sausage > shredded tuna > salami > turkey breast > hamburger > turkey breast pate. In three analyzed samples, the results showed that the p-cresol migrates from the surface to the food inner. Finally, the proposed method was simple and efficient to quantify high levels of this contaminant in smoked foods and it could be a useful tool for the monitoring food safety and quality.