A new protein discovered in the venom of Australian tarantulas can also kill insect pests that consume the venom orally. The protein known as orally active insecticidal peptide-1 (OAIP-1) was found to be highly toxic to insects that consumed it, with a similar efficacy to the neonicotinoid insecticide imidacloprid. In particular, the protein was found to be highly toxic to the cotton bollworm, Helicoverpa zea.
Many spider species have evolved insecticidal toxins in their venom, which they inject into the prey through their fangs. Consequently it has often been presumed that the venom would not be toxic when ingested orally by insects pests, and therefore would not be suitable for use as an insecticide. Conversely, the scientists in this study discovered it is possible to isolate spider venom peptides with high levels of oral insecticidal activity. The team used the venom from Selenotypus plumipes which is a large tarantula native to Australia which despite its large size is not harmful to humans.
Progress in malaria control in the past decade can be attributed largely to a massive increase in the number of insecticide based management programmes targeting malaria carrying mosquitoes, using methods that include indoor residual spraying and insecticide impregnated bed nets. The effectiveness of these management techniques is now being compromised by insecticide resistant mosquito populations. In 2012, the UN World Health Organisation (WHO) launched a strategic plan to help fight insecticide resistance in malaria vectors. A crucial part in the management of insecticide resistant mosquito populations is access to current information on insecticide resistant populations. IR Mapper is a new interactive online mapping tool used to track insecticide resistance in mosquitoes. The tool collaborates reports of insecticide resistance in malaria vector mosquitoes into maps which aim to assist vector control strategies. Data consolidation for the programme was conducted by Swiss company Vestergaard Frandsen, the Kenyan Medical Research Institute (KEMRI) and the US Centers for Disease Control and Prevention (CDC). To make this information available to users, an interactive map of all publicly available insecticide resistance data has been developed, with an interface developed by ESRI Eastern Africa
A group of scientists at the University of Arizona have this week published a paper in Nature Biotechnology on the evolution of resistance in insect pests populations to insecticidal proteins from Bacillus thuringiensis (Bt) that are produced by transgenic crops. Resistance is defined as the phenotype of an individual that gives the individual the ability to survive on a transgenic insecticidal plant from egg to adult and provide viable offspring. The team analysed field and laboratory data from seventy-seven studies of thirteen pest species in eighteen countries across five continents. Entomologist Bruce Tabashnik and colleagues found well documented cases of field-evolved resistance to Bt crops in five major pests as of 2010. 60% of these cases occurred in the U.S.A, where approximately half of the world’s Bt crop acreage is planted. In some cases, resistance to Bt evolved within as little as two to three years, whilst in other cases Bt crops have remained effective for more than 15 years. The research team aimed to better understand how quickly insect populations are evolving resistance to Bt crops and how this is occurring.
Populations of the German cockroach (Blattella germanica) have rapidly evolved to be repelled by the glucose in insecticide baits that are used to kill them. Scientists found that the cockroaches had a ‘re-organised’ sense of taste which makes them perceive the glucose in the insecticide bait as bitter and repellent rather than sweet. Researchers first noticed that some pest controllers were failing to control cockroaches using insecticide baits mixed with glucose because the insects were avoiding the baits. It was discovered that within a matter of years certain cockroach populations had developed a new behavioural trait known as glucose aversion. A paper published in the journal Science describes the mechanism behind this avoidance.