Abstract
The composition of sugars and their level in fresh royal jelly (RJ), worker jelly (WJ) and stored royal jelly (SRJ) were established. The effect of SRJ soluble sugars on the differentiation of female larvae was studied. The sugar level of RJ removed from cells with 1- to 3-day-old larvae (RJ 1–3) was about 4 times higher than that of WJ of corresponding age (WJ 1–3) (12.4 vs 3.1%), when calculated on the basis of fresh matter. The ratio fructose: glucose (F:G) in RJ 1–3 (1.43) and in WJ 1–3 (1.37) was almost equal. The crystals formed in SRJ and analyzed by GLC, as well as by optical, polarizing and scanning microscope, were composed of fructose (F), glucose (G) and sucrose (S). The level of F was 83.7% of the total sugar content of crystals. Female honeybee larvae reared on SRJ supplemented with 198 mg F + 38 mg G/g food, an amount similar to that of SRJ crystals, resulted in the emergence of adults as queens: (40%), intercastes (23%) and workers (37%). The importance of availability of soluble sugars vs solid crystals in the larval food on the induction of “queenlines” is discussed.
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