Methods for Comparing Nutrients in Beebread Made by Africanized and European Honey Bees and the Effects on Hemolymph Protein Titers

DeGrandi-Hoffman, Gloria; Eckholm, Bruce; Huang, Ming-Bo

doi:10.3791/52448

Cited by 8 publications

(6 citation statements)

References 24 publications

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“…Flavonoids are minor compounds, but of great importance in bee pollen and thus bee bread. These compounds influence the aspect of the pollen grain (pigmentation) and taste (astringency and bitter taste) [ 46 ]. The most common flavonoids founded in bee pollen are the flavones and flavonols which occur almost exclusively as glycosides.…”

Section: Resultsmentioning

confidence: 99%

Similarity of Data from Bee Bread with the Same Taxa Collected in India and Romania

et al. 2018

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Bee Bread samples from Romania and India were analysed by microscopy and High Performance Liquid Chromatography with Diode Array Detection (HPLC/DAD) and compared with pollen from the correspondent taxa. The quantification of sugars, fructose/glucose ratio, total phenolics and flavonoids was also carried out. From the results was possible to identify Brassica and Eucalyptus samples that present similar HPLC/DAD profiles with the respective ultraviolet (UV) identification of the main compounds as Kaempferol-3-O-glycosides and Hydrocinnamic acid derivatives. The Fructose/Glucose (F/G) ratio and the total amounts of phenolics and flavonoids was in line with the prevalence of the specie identified. These coincident fingerprints gave the identification of the samples, as was previously proposed for bee pollens. This paper relates for the first time the achievement on the taxon carried out previously only for bee pollens. It was reported for the first time that this phenolic profile remains unchanged in the case of floral pollen (hand collected), bee pollen and bee bread. Despite the biochemical transformation that occurs during the fermentation of bee bread, it seems that these phenolic compounds are not affected and remain unchanged. Also, variables such as soil and climate do not seem to influence these compounds for the kind of samples under study.

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Section: Resultsmentioning

confidence: 99%

Similarity of Data from Bee Bread with the Same Taxa Collected in India and Romania

et al. 2018

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“…Prior research in social bees has demonstrated the link between specific beneficial microbial taxa and larval health (Vásquez & Olofsson, 2009; Degrandi‐Hoffman et al ., 2015; Steffan et al ., 2017b; Dharampal et al ., 2020). Although similar studies in solitary bees are scarce, previous work indicates that the microbiota within the nests of congeners, Osmia bicornis (Keller et al ., 2013) and Osmia cornuta (Lozo et al ., 2015), are distinctly different from those seen in honey bees.…”

Section: Discussionmentioning

confidence: 99%

Microbes make the meal: oligolectic bees require microbes within their host pollen to thrive

Dharampal

Hetherington

Steffan

2020

Ecological Entomology

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1. For solitary bees that specialise on select pollen types (oligoleges), larval development depends on the availability of forage pollen from appropriate host plants and the naturally occurring microbiota present therein. While access to host pollen may be critical for the development of oligolectic bees, the extent to which pollen microbiota contribute to their brood success is unknown. 2. To investigate, we used a diet manipulation experiment to rear larvae of the oligolege, Osmia ribifloris, under in-vitro conditions. Larvae were reared either on host pollen provisioned by their mother or on non-host pollen collected by honey bees, in the presence or absence of the respective pollen-associated microbiota. We assessed impacts on components of larval fitness: developmental time, biomass, and survivorship. 3. Our results revealed a significant interaction between pollen type and pollen-associated microbes. The relative effect of microbes on larval performance was substantially greater than that of pollen type. Host pollen substrate produced the fittest larvae but only when combined with its full complement of naturally occurring microbiota. In contrast, host pollen without microbes resulted in a marked decline in fitness components. Larvae consuming non-host pollen showed intermediate fitness, regardless of whether microbes were present or not. 4. These findings imply that the microbiota associated with maternally provisioned host pollen perform critical functions in larval nutrition and survival. For oligoleges in particular, the ability to develop on poorer quality host pollen likely derives from this sustained symbiosis with their microbial exosymbionts, rather than the biochemical characteristics of pollen type alone.

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“…Bees use plant raw materials from outside of the hive (nectar, pollen, and resins) to produce honey, bee pollen, beebread, and propolis. Honey is the main bee product, the energetic source for the bees, while bee pollen and beebread are important protein, amino acids, lipids, fatty acids, sugars, vitamins, and mineral sources for the bee family [ 1 ]. Plant resins have been used for centuries in folk medicine to treat different diseases, before discovering the antibiotics [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Plant Sources Responsible for the Chemical Composition and Main Bioactive Properties of Poplar-Type Propolis

Dezmirean

Pașca

Moise

et al. 2020

Plants

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Propolis is a resinous mixture, made by the honeybees from substances collected from tree or other plant buds, plant exudates, or resins found in the stem, branches, or leaves of different plants. The geographical origin of propolis is given by plant sources from respective areas. Different studies have classified this bee product according to the vegetal material from the same areas. Poplar-type propolis has the widest spread in the world, in the temperate zones from Europe, Asia, or North America. The name is given by the main plant source from where the bees are collecting the resins, although other vegetal sources are present in the mentioned areas. Different Pinus spp., Prunus spp., Acacia spp. and also Betula pendula, Aesculus hippocastanum, and Salix alba are important sources of resins for “poplar-type” propolis. The aim of this review is to identify the vegetal material’s chemical composition and activities of plant resins and balms used by the bees to produce poplar-type propolis and to compare it with the final product from similar geographical regions. The relevance of this review is to find the similarities between the chemical composition and properties of plant sources and propolis. The latest determination methods of bioactive compounds from plants and propolis are also reviewed.

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Methods for Comparing Nutrients in Beebread Made by Africanized and European Honey Bees and the Effects on Hemolymph Protein Titers

Cited by 8 publications

References 24 publications

Similarity of Data from Bee Bread with the Same Taxa Collected in India and Romania

Similarity of Data from Bee Bread with the Same Taxa Collected in India and Romania

Microbes make the meal: oligolectic bees require microbes within their host pollen to thrive

Plant Sources Responsible for the Chemical Composition and Main Bioactive Properties of Poplar-Type Propolis

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