Séminaire de Scott Hayward (University of Birmingham)



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Le mardi 2 décembre 2014 à 10:30, en salle de réunion UFR SVE (campus de Beaulieu, bâtiment 13), Scott Hayward propose un séminaire intitulé

Le mardi 2 décembre 2014 à 10:30, en salle de réunion UFR SVE (campus de Beaulieu, bâtiment 13), Scott Hayward propose un séminaire intitulé

Metabolic changes underpinning insect diapause and stress adaptation

Résumé :
At temperate latitudes a specialized state of dormancy, termed diapause, is used as an overwintering strategy by virtually all insects. Despite the importance of diapause we are only just beginning to understand the molecular mechanisms that underpin this adaptation to seasonal change. A depressed respiratory and intermediary metabolism seem universal characteristics of diapause, with examples of cell cycle arrest, tissue atrophy as well as restricted transcription and protein synthesisall resulting in a greatly reduced requirement for energy or anabolic substrates.
Diapause is much more than just a period of hypometabolism however, as it also includes metabolic rearrangements to facilitate nutrient mobilisation for enhanced stress tolerance. Bias-free metabolomic and lipidomic screens provide an excellent tool to identify the biochemical pathways involved in regulating diapause, in particular the shift from aerobic (TCA cycle) to anaerobic (glycolysis and gluconeogenesis) metabolism. These approaches also facilitate the identification of key metabolites and lipids underpinning the enhanced stress tolerance phenotype associated with
diapause. The specific role of different metabolites can then be further investigated through the use of dietary supplementation. Here I discuss core metabolic changes underpinning diapause, and how this new information allows us to potentially manipulate insect overwintering and more effectively model species resilience to climate change.

Contact : Scott Hayward) (University of Birmingham, UK)

Cette présentation est proposée dans le cadre du cycle des séminaires d'ECOBIO
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