|
|
Gut microbiome drives individual memory variation in bumblebees |
|---|---|
| Author: | Li, Li1; Solvi, Cwyn2,3; Zhang, Feng4; |
| Organizations: |
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China 2Ecology and Genetics Research Unit, University of Oulu, Oulu, Finland 3School of Biological and Behavioural Sciences, Queen Mary University of London, London, E1 4NS, UK
4Affiliated Hospital of Jiangnan University, Wuxi, Jiangsu, 214122, China
|
| Format: | article |
| Version: | published version |
| Access: | open |
| Online Access: | PDF Full Text (PDF, 2.2 MB) |
| Persistent link: | http://urn.fi/urn:nbn:fi-fe2022020817985 |
| Language: | English |
| Published: |
Springer Nature,
2021
|
| Publish Date: | 2022-02-08 |
| Description: |
AbstractThe potential of the gut microbiome as a driver of individual cognitive differences in natural populations of animals remains unexplored. Here, using metagenomic sequencing of individual bumblebee hindguts, we find a positive correlation between the abundance of Lactobacillus Firm-5 cluster and memory retention on a visual discrimination task. Supplementation with the Firm-5 species Lactobacillus apis, but not other non-Firm-5 bacterial species, enhances bees’ memory. Untargeted metabolomics after L. apis supplementation show increased LPA (14:0) glycerophospholipid in the haemolymph. Oral administration of the LPA increases long-term memory significantly. Based on our findings and metagenomic/metabolomic analyses, we propose a molecular pathway for this gut-brain interaction. Our results provide insights into proximate and ultimate causes of cognitive differences in natural bumblebee populations. see all
|
| Series: |
Nature communications |
| ISSN: | 2041-1723 |
| ISSN-E: | 2041-1723 |
| ISSN-L: | 2041-1723 |
| Volume: | 12 |
| Issue: | 1 |
| Article number: | 6588 |
| DOI: | 10.1038/s41467-021-26833-4 |
| OADOI: | https://oadoi.org/10.1038/s41467-021-26833-4 |
| Type of Publication: |
A1 Journal article – refereed |
| Field of Science: |
1182 Biochemistry, cell and molecular biology 1184 Genetics, developmental biology, physiology |
| Subjects: | |
| Funding: |
This work was supported by China Postdoctoral Science Foundation (no. 2019M651709), Natural Science Foundation for Youths of Jiangsu Province, China (no. BK20190598) and National Natural Science Foundation of China (no. 32100385) to L.L., and by the National Key Research and Development Programme of China (no. 2017YFC1601704), the National Natural Science Foundation of China (no. 1522044, 31671909 and 31772034), the Programme of the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology (no. FMZ201904), the National First-Class Discipline Programme of Food Science and Technology (no. JUFSTR20180205) to W.Z. C.S. was supported by a Templeton World Charity Foundation project grant (no. TWCF0539). |
| Copyright information: |
© The Author(s) 2021. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
|
https://creativecommons.org/licenses/by/4.0/ |