Abstract
The scientific support of modern beekeeping is aimed at obtaining safe ecofriendly products, developing tools and methods for stimulating reproduction and increasing the bees’ resistance to various pathogens, as well as protection from adverse environmental conditions. There is a trend to use new effective means of natural origin, whose mechanisms of action differ from synthetic substances and preparations due to the activation of the body’s protective reactions at the physiological level. Probiotic Lactobacillus casei IMV B-7280 has an effective stimulating effect on physiological processes under various environmental and experimental conditions of bees’ life. The physiological effect of this probiotic is associated with the intestinal bacterial microflora normalization and taking part in the body’s protective reactions modulation. Therefore, the purpose of the research was to determine the effect of the probiotic preparation L. casei B-7280 on the content of protein, peroxidation products, and catalase activity in homogenates of bee body tissues for different durations of use. Bees of the control (C) group were fed with 60% sugar syrup in the amount of 1 ml/group/day. Experimental groups additionally received a probiotic L. casei B-7280 solution at a concentration of 106 CFU/ml: experimental group 1 (Е1) — daily; experimental group 2 (Е2) — once every two days; experimental group 3 (Е3) — once every four days; experimental group 4 (Е4) — once a week. The total duration of drinking syrup and probiotics was 4 weeks. An increase in the content of total protein in the tissues of the entire bees’ body was established in Е1–Е3 groups, but these differences are not significant, which may indicate the absence of an appreciable effect of the probiotic L. casei B-7280 on the protein concentration in bee tissues. An increase in the catalase activity of bee body tissues was observed by 79.80% and 38.07% in Е1, Е2 groups (P<0.05) compared to the control, and for bees of Е1 group by 52.75% (P<0.05) compared to the preparatory period. The content of LHP decreased by 10.00%; 9.23% and 10.38% (P<0.05) in Е1, Е2 and Е3 groups, respectively, compared to the control. The content of TBC-active products tended to decrease in experimental groups Е1, Е2, Е3, and in Е4 by 14.98% (P<0.01) compared to the preparatory period. The research results showed that the addition of L. casei B-7280 affected the antioxidant activity in the bees’ body at different times of its feeding, which was accompanied by a decrease in the content of TBA-active products (MDA) and lipid hydroperoxides in the homogenates of the bees’ body tissues in all experimental groups, except Е3 group, and affected the viability of bees.
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