Abstract
Fermented pollen substitute diet affects the lifespan of honey bee workers under the effect of food consumption rate and vitellogenin expression
Highlights
As the most economically important pollinator, Honey bees are indispensable for maintaining global ecological stability and agricultural production
The prepared diet should be nutritive and attractive to bees; it should be as similar to the natural proteinaceous food in the hive, beebread; bees ferment the pollens to protect them from harmful microorganisms (Herbert & Shimanuki, 1978)
We concluded that fermentation significantly increased diet consumption
Summary
As the most economically important pollinator, Honey bees are indispensable for maintaining global ecological stability and agricultural production. The growth, development, productivity, and health of a honeybee colony are dependent upon fulfilling larvae and adult workers (Brodschneider and Crailsheim, 2010). The survival and quality of larvae and adult workers are of prime importance for the productivity and health of a colony. A honeybee colony requires macronutrients (i.e., proteins, carbohydrates, and fats) and micronutrients (i.e., vitamins and minerals) for the growth and development of healthy larvae and adults (Crailsheim et al, 1992; Brodschneider and Crailsheim, 2010). The prepared diet should be nutritive and attractive to bees; it should be as similar to the natural proteinaceous food in the hive, beebread; bees ferment the pollens to protect them from harmful microorganisms (Herbert & Shimanuki, 1978). We outline mechanisms that may allow vitellogenin to influence worker phenotypic outcomes and discuss how this protein has become a central regulatory element during honey bee social evolution
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