Know more

About cookies

What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

  • Cookies strictly necessary for the proper functioning of the site
  • Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie

Purpose

Shelf life

CAS and PHP session cookies

Login credentials, session security

Session

Tarteaucitron

Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie

Purpose

Shelf life

atid

Trace the visitor's route in order to establish visit statistics.

13 months

atuserid

Store the anonymous ID of the visitor who starts the first time he visits the site

13 months

atidvisitor

Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
  • The deposited cookie is only used to produce anonymous statistics
  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

This site relies on certain services provided by third parties which allow :

  • to offer interactive content;
  • improve usability and facilitate the sharing of content on social networks;
  • view videos and animated presentations directly on our website;
  • protect form entries from robots;
  • monitor the performance of the site.

These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

Menu Logo Principal

Encyclop'Aphid : l'encyclopédie des pucerons

Encyclop'APHID

Plant-aphid interactions

by Philippe Giordanengo, Gérard Febvay and Yan Rahbé

Sorry but this article has not yet been translated into English : Les pucerons ingèrent la sève alors qu’elle circule dans les vaisseaux du phloème, grâce à des pièces buccales modifiées en stylets souples percés d'un canal alimentaire et d'un canal salivaire. Ce dernier leur permet d'injecter dans les tissus végétaux des sécrétions salivaires jouant un rôle fondamental dans la recherche, l’acceptation et la manipulation physiologique des tissus cibles.

La sève phloémienne : une niche trophique contraignante

La plupart des pucerons s’alimentent directement et exclusivement dans les tubes criblés du phloème, dans lesquels ils prélèvent la sève qui transporte les produits de la photosynthèse. Cette sève phloémienne présente des caractéristiques qui façonnent de nombreuses adaptations morphologiques et métaboliques des pucerons :

  • c’est un fluide intracellulaire nécessitant, pour l’exploiter, une taille et des pièces buccales adaptées ;
  • c’est un milieu de transport extrêmement riche en sucres (saccharose principalement), utilisables comme source de carbone et d’énergie, mais qui requiert des adaptations morphologiques et physiologiques pour gérer l’eau interne et réguler la pression osmotique ;
  • c’est un milieu généralement pauvre en protéines ce qui dispense les pucerons d’une digestion protéique avec cependant en retour une sensibilité potentielle aux toxines protéiques ;
  • c’est un milieu éventuellement riche mais très déséquilibré en acides aminés et particulièrement limité en acides aminés essentiels non synthétisables par les animaux. Cette contrainte, aux conséquences métaboliques fortes, exige une complémentation nutritionnelle par une flore microbienne symbiotique ;
  • c’est un milieu subissant de grandes variations compositionnelles, d’origine physique (lumière, saison ...) ou physiologique (stade végétatif, position architecturale ...) ;
  • c’est enfin un milieu quasi exempt de lipides, dont certains sont cependant essentiels pour les cellules animales.

Chacune de ces caractéristiques constitue une barrière évolutive importante que les pucerons ont su lever, seuls ou avec l’aide de partenaires microbiens.

Nos travaux de recherche concernent:

See also

Biofutur, 2007, 279 : 35-38