Abstract: 【Aim】 The fitness of Helicoverpa armigera is dependent on different pepper (Capsicum annuum L.) varieties. This study aims to explore the effect of different pepper varieties on the expression of salivary gland proteins and the corresponding genes in the 5th instar larvae of H. armigera.【Methods】 We used twodimensional polyacrylamide gel electrophoresis (2-DE) and real-time quantitative PCR (qPCR) to examine the changes in the expression profiles of salivary gland proteins and the corresponding genes in the 5th instar larvae of H. armigera feeding on artificial diets containing fruits of commercial pepper varieties with different levels of capsaicinoids, respectively.【Results】 The results indicated that the expression of proteins in the salivary glands of the 5th instar larvae of H. armigera was strongly influenced by the different pepper varieties, significant difference in the expression levels of 28 proteins was found among different treatments through quantitative analysis (P<0.05) and 15 differentially expressed proteins were successfully determined by electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-Q-TOF MS). Real-time PCR analysis manifested that the higher level of capsaicin promoted the expression of β-fructofuranosidase, and vice versa. Continuous exposure to four pepper treatments inhibited the expression of hsp70 all the time and inhibited the expression of eIF5A to a certain extent. 【Conclusion】 The functional studies of β-fructofuranosidase, hsp70 and  eIF5A have been enriched and widened. The results revealed the adaptive mechanism of H. armigera in different pepper varieties, providing a sound basis for selection of pepper varieties resistant to  insects.

Key words: Helicoverpa armigera; Capsicum annuum, capsaicin, salivary gland protein, β-fructofuranosidase, HSP70, eIF5A