Bee Bread Samples Research Articles

Metabolomic Fingerprints: Seasonal and Farm-Specific Differences in Heterotrigona itama Bee Bread

Stingless bees’ products such as honey and bee bread are beneficial to human health. However, the metabolite composition within the products may differ according to spatial and temporal factors. This study aims to investigate the impact of spatial and temporal factors on the significant metabolite composition present in Heterotrigona itama bee bread collected from different seasons and types of bee farms. Thus, tandem mass spectrometry (LCMS/MS) based metabolomics analysis was used to achieve the said goal, focusing on H. itama bee bread samples, followed by multivariate analysis using the MetaboAnalyst platform. Our findings revealed significant metabolites that set bee bread samples apart. In terms of temporal factors, the analysis highlights specific metabolites exclusive to the wet season, such as flavones and flavonoids. However, in contrast, during the wet season, there are no significant metabolites in herbal farm samples. The results also underscore the significance of phenolic compounds in wet season samples and as vital metabolites distinguishing the groups. This study highlights a total of 24 annotated significant metabolites identified in different bee bread samples, as well as their capacity to differentiate between seasons and bee farms. Notably, these results suggest a wide variety of potential plant families as a source of bee bread. These findings shed light on the impact of seasons and diverse plant families contributing to bee bread composition, which may impact the growing meliponiculture industry greatly.

Metagenomic Analysis of Bacterial Communities in Bee Bread in Türkiye

This study aims to investigate the bacterial community structure in bee bread samples collected from 10 provinces of Türkiye using next-generation sequencing (NGS) and metagenomic analysis. Bacterial genomic DNA was extracted and sequenced using Illumina MiSeq. Bioinformatic analysis involved quality assessment, OTU classification, principal coordinate analysis (PCoA), and diversity index calculations. Heatmap and PCoA were utilized to explore the impact of locality and ecological zones on microbial diversity. Metagenomic analysis of 12 bee bread samples revealed 276,583 high-quality sequencing reads. The dominant bacterial phyla identified were Proteobacteria, Actinobacteria, Cyanobacteria, and Firmicutes. At the genus level, Streptomyces, Streptococcus, Bacillus, and Synechococcus were the most abundant, with Streptomyces and Bacillus playing key roles in the fermentation process of bee bread. The Shannon diversity index (ranging from 2.92 to 4.26) and Simpson's index (0.83 to 0.95) indicated high species diversity and relative abundance in bee bread. The study underscores the need for locality-specific approaches in beekeeping management and highlights the potential significance of beneficial bacterial taxa, particularly those involved in fermentation, in contributing to the nutritional and health properties of bee bread. These findings provide a foundation for further research on the microbial dynamics that support bee colony health.

Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread.

The pollination of several crops, as well as wild plants, depends on honeybees. To get the nutrients required for growth and survival, honeybee colonies are dependent on pollen supply. Bee pollen (BP) is partially packed in honeycomb cells and processed into beebread (BB) by microbial metabolism. The composition of pollen is highly variable and is mainly dependent on ecological habitat, geographical origin, honey plants, climatic conditions, and seasonal variations. Although there are important differences between the BP and the BB, little comparative chemical and microbiological data on this topic exists in the literature, particularly for samples with the same origin. In this study, BP and BB pollen samples were collected from two apiaries located in the Campania and Molise regions of Southern Italy. Phenolic profiles were detected via HPLC, while antioxidant activity was determined by ABTS·+ and DPPH· assay. The next-generation sequencing (NGS) based on RNA analysis of 16S (rRNA) and internal transcribed spacer (ITS2) regions were used to investigate the microbial community (bacteria and fungi) and botanical origin of the BP and BB. Chemical analysis showed a higher content of flavonols in BP (rutin, myricetin, quercetin, and kaempferol), while in BB there was a higher content of phenolic acids. The NGS analysis revealed that the microbial communities and pollen sources are dependent on the geographical location of apiaries. In addition, diversity was highlighted between the microbial communities present in the BP and BB samples collected from each apiary.

Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)

The objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in Türkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. p-OH benzoic and p-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of Türkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins.Graphical

Higher early than late-season residue load of pesticides in honey bee bread in Slovakia

Bees are often exposed to pesticide residues during their foraging trips in agricultural landscapes. The analysis of in-hive stored pollen reflects the spectrum of visited plants and can be almost used to link the exposure to pesticides.In the current study, bee bread samples were collected in May and July from 17 sites located in southern Slovakia. Samples were analysed using a multi-residue pesticide analysis method for a broad spectrum of active substances and microscopic for pollen identification.Our results revealed a bee bread contamination with 19 different active substances, with fungicides being predominant. Sixteen of them are authorized in the EU, but chlorpyrifos, chlorpyrifos-methyl, and chloridazon are not. The highest concentrations for pendimethalin (1400 µg/kg), fluazifop-butyl (640 µg/kg), fenpropidin (520 µg/kg), fluopyram (130 µg/kg), and difenoconazole (95 µg/kg) were detected. The total residue load in bee bread sampled in the early season (May) was significantly higher than in the late season (July). The mean residue load of insecticides analysed in July comprised 46% of May’s load, which is alarming due to the importance of bee bread in the diet for winter-rearing bees. Moreover, results from both sampling periods showed that fungicides were positively associated with plant families Apiaceae and Papaveraceae and herbicides with Aceraceae, Salicaceae, and Brassica-type/Brassicaceae.Hence, bee bread can be considered a suitable matrix and a good bio-indicator reflecting honey bee exposure to pesticides over the season.

Residues of agrochemicals in beebread as an indicator of landscape management

The agricultural intensification represents a major threat to biodiversity, with negative effects on the ecosystem. In particular, habitat loss and degradation, along with pesticide use have been recognised as primary factors contributing to the actual global decline of pollinators. Here we investigated the quality of agroecosystems in the Emilia-Romagna region (Northern Italy) within the national monitoring project BeeNet. We analysed pesticide residues in 100 samples of beebread collected in 25 BeeNet stations in March and June 2021 and 2022. We evaluated diversity and concentration of these chemicals, their risk (TWC) to honey bees, and their correlation with land use. Overall, in 84 % of the samples we found 63 out of 373 different pesticide residues, >90 % of them belonging to fungicides and insecticides. The TWC exceeded the risk threshold in seven samples (TWCmix), mostly due to only one or two compounds. We also found 15 compounds not approved in the EU as plant protection products (PPPs), raising concerns about illegal use or contamination through beeswax recycling. Samples collected in 2021 and in June presented a significantly higher number of active ingredients and TWC than those collected in 2022 and in March. The TWC calculated on single compounds (TWCcom) exceeded the risk threshold in case of four insecticides, namely carbaryl, fipronil, imidacloprid and thiamethoxam (although each detected in only one sample). Finally, both TWC and number of active ingredients were moderately or highly positively correlated with the percentage of area covered by orchards. Considering that we found on average more than five different molecules per sample, and that we ignored potential synergistic effects, the results of this work highlight the alarming situation regarding pesticide treatments and toxicity risk for bees linked to the current agricultural practices, and the need for implementing sustainable and pollinator-friendly strategies.

Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties

This study investigated the botanical origin, chemical composition, phenolic and volatile aromatic profiles, and antioxidant activities of 11 bee bread samples from different regions of Anatolia, Turkey. The bee bread samples contained high amounts of proteins (19.61 g/100 g) and lipids (6.43 g/100 g). The bee breads were determined to have a rich mineral content. The antioxidant potential of the bee breads was predicted using total phenolic content (TPC), total flavonoid content (TFC), total condensed tannin (TCT) content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The TPC of the bee breads ranged between 2.041 ± 0.170 and 3.224 ± 0.006 mg GAE/g, while the TFC ranged from 0.323 ± 0.004 to 1.903 ± 0.017 mg QE/g. The FRAP assay showed antioxidant activity ranging from 17.778 ± 0.207 to 49.752 ± 0.856 µmol FeSO4.7H2O/g, and the DPPH values were between 1.054 ± 0.009 and 4.366 ± 0.014 SC50 mg/mL. Using 25 standards, RP-HPLC-PDA quantified the composition of the phenolic compounds, attributed to their antioxidant activity. The highest concentrations were detected for t-cinnamic acid, rutin, and p-coumaric acid. One hundred nineteen volatile aromatic compounds were determined in the bee breads by solid-phase microextraction coupled with gas chromatography and mass spectrometry (SPME-GC-MS). The obtained values suggest that bee breads could serve as a potential source of nutrients and bioactive compounds for value-added food supplements and functional foods.

Contribution of Microbiota to Bioactivity Exerted by Bee Bread.

Bee-collected pollen (BCP) and bee bread (BB) are honey bee products known for their beneficial biological properties. The main goal of this study was to investigate BB microbiota and its contribution to bioactivity exerted by BB. The microbiota of BB samples collected at different maturation stages was investigated via culture-independent (Next Generation Sequencing, NGS) and culture-dependent methods. Microbial communities dynamically fluctuate during BB maturation, ending in a stable microbial community structure in mature BB. Bee bread bacterial isolates were tested for phenotypes and genes implicated in the production and secretion of enzymes as well as antibacterial activity. Out of 309 bacterial isolates, 41 secreted hemicellulases, 13 cellulases, 39 amylases, 132 proteinases, 85 Coomassie brilliant blue G or R dye-degrading enzymes and 72 Malachite Green dye-degrading enzymes. Furthermore, out of 309 bacterial isolates, 42 exhibited antibacterial activity against Staphylococcus aureus, 34 against Pseudomonas aeruginosa, 47 against Salmonella enterica ser. Typhimurium and 43 against Klebsiella pneumoniae. Artificially fermented samples exerted higher antibacterial activity compared to fresh BCP, strongly indicating that BB microbiota contribute to BB antibacterial activity. Our findings suggest that BB microbiota is an underexplored source of novel antimicrobial agents and enzymes that could lead to new applications in medicine and the food industry.

Deformed wing virus in bee bread: infectivity and thermal inactivation

Bee-collected pollen is stored in the colony and mixed with bee saliva and microorganisms, resulting in pollen’s fermentation and acidification. Pathogens infecting the colony, including the deformed wing virus (DWV), may be transferred into the bee bread (BB). In this study, we used an in vivo infection assay to determine whether DWV remains infective in BB. We also used Lactobacillus kunkeei to ferment UV-treated fresh pollen. This fermented pollen in vitro (FPV) was used as a virus-free reference for the initial viral loads in BB and to evaluate the effect of controlled bacterial fermentation on the infectivity of DWV. Finally, we investigated the thermal inactivation of DWV in BB and FPV. To accomplish these goals, we added DWV inoculum to BB and FPV and heated them at 70 °C or 60 °C for 1 h. Suspensions of the virus recovered from the treated pollen samples were injected into pupae to evaluate the degree of viral viability and the efficacy of thermal inactivation. We found that the virus recovered from non-thermally treated BB and FPV samples remained highly infectious in the pupal injection assay. Overall, BB and FPV treated at 60 °C had an average reduction of 98.69% of viable DWV copies, while treatments at 70 °C inactivated DWV almost entirely (99.99%). This study demonstrates that DWV remains infective in BB and that thermal inactivation is an effective strategy for significantly reducing levels of viable DWV in contaminated pollen.

Volatile profile of bee bread

Bee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS–SPME–GC–MS (headspace solid-phase microextraction gas chromatography-mass spectrometry). In total, over one hundred different volatile components were identified, belonging to different chemical groups. Only ten common components were detected in all the samples. These volatiles were ethanol, methylene chloride, ethyl acetate, acetic acid, α-pinene, furfural, nonane, nonanal, n-hexane and isovaleric acid. Several other components were commonly shared among various bee bread samples. Over sixty detected compounds have not been previously reported in bee bread. The analysis required a mild extraction temperature of 40 °C, as higher temperatures resulted in the Maillard reaction, leading to the production of furfural. The profile of volatile compounds of the tested bee pollen samples was complex and varied. Some relationships have been shown between botanical origin and volatile organic compound profile.

Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties-First Report on Some Antimicrobial Features.

Bee bread has received attention due to its high nutritional value, especially its phenolic composition, which enhances life quality. The present study aimed to evaluate the chemical and antimicrobial properties of bee bread (BB) samples from Romania. Initially, the bee bread alcoholic extracts (BBEs) were obtained from BB collected and prepared by Apis mellifera carpatica bees. The chemical composition of the BBE was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and the total phenols and flavonoid contents were determined. Also, a UHPLC-DAD-ESI/MS analysis of phenolic compounds (PCs) and antioxidant activity were evaluated. Furthermore, the antimicrobial activity of BBEs was evaluated by qualitative and quantitative assessments. The BBs studied in this paper are provided from 31 families of plant species, with the total phenols content and total flavonoid content varying between 7.10 and 18.30 mg gallic acid equivalents/g BB and between 0.45 and 1.86 mg quercetin equivalents/g BB, respectively. Chromatographic analysis revealed these samples had a significant content of phenolic compounds, with flavonoids in much higher quantities than phenolic acids. All the BBEs presented antimicrobial activity against all clinical and standard pathogenic strains tested. Salmonella typhi, Candida glabrata, Candida albicans, and Candida kefyr strains were the most sensitive, while BBEs' antifungal activity on C. krusei and C. kefyr was not investigated in any prior research. In addition, this study reports the BBEs' inhibitory activity on microbial (bacterial and fungi) adhesion capacity to the inert substratum for the first time.

Africanized honey bee colonies in Costa Rica: first evidence of its management, brood nest structure and factors associated with varroa mite infestation.

Management, brood nest structure and factors associated with varroa mite infestation were studied in 60 apiaries of Africanized honey bees in the northwest region of the Central Valley of Costa Rica. Apiaries were monitored two times. The first monitoring was taken forward during the rainy season between May and November 2019. The second monitoring during the dry season between February and March 2020. Information about the beekeepers, apiaries and management was collected through a survey. Amount of open and capped brood, honey and pollen were measured in the field. The infestation rate of varroa (IRV) was quantified using standard laboratory methods. A determination of multi-residue pesticides in bee bread was made through GC-MS/MS and LC-MS/MS techniques. According to the results, most of the beekeepers produce honey (96.7%), participate in training activities (82.2%), and change the bee queens annually (70%). The first monitoring was characterized by a lower amount of capped brood and honey reserves compared to the second one. IRV was significantly higher in the first monitoring (6.0 ± 0.4) in comparison with the second one (3.0 ± 0.3) (U Mann-Whitney p < 0.001). The maximum value for the first monitoring exceeds 40%, while this value was close to 25% in the second monitoring. Mite infestation exposed significant differences in relation to the variables associated to the beekeeper's management, i.e., change of bee queen (p = 0.002) or when beekeepers monitor varroa mites (p = 0.004). Additionally, the IRV had inverse correlations (p < 0.01) with the number of comb sides with capped brood (Spearman's rho coefficient = -0.190), and honey reserves (Spearman's rho coefficient = -0.168). Furthermore, 23 of 60 bee bread samples presented one to five pesticide residues, being the most frequent antifungal agrochemicals.

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles.

Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Türkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 µ/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.

The Difference in the Source of Bee Bread (Citrus, Anise) in Its Chemical Composition

Beebread is a hive product derived from the collection of pollen by bees. To produce beebread, bees enrich the gathered pollen with honey and digestive enzymes, storing the mixture within the combs. The transformation of bee pollen into beebread occurs through an anaerobic fermentation process facilitated by the bees.&#x0D; Effective beehive management is crucial to encourage the accumulation of beebread, with the intention of marketing it for human consumption. This is due to its recognition as a valuable nutritional supplement, attributed to its rich array of nutrients. The nutritional value of beebread, including protein, amino acids, fatty acids, carbohydrates, and polyphenols, is contingent upon the plant source of the bee pollen, emphasizing the significance of proper hive management for optimizing its quality.&#x0D; The nutritional and functional composition of beebread lead this research, work was done to collect bee bread from two different geographical regions, namely the coastal region (Lattakia), which was the predominant citrus at the time of collection and the interior region (the countryside of Hama), which was aniseed prevalent at the time of collection.&#x0D; The results of the research showed the difference in the chemical composition of bee bread collected from the two mentioned areas.&#x0D; The protein content of bee bread samples from the interior region increased, which amounted to 20%, with a very high significance compared to bee bread from the coastal region, which amounted to 15.6%.&#x0D; The content of sinters also increased with a very high significance, which amounted to 7.92% and 2.02% in the interior and coastal regions, respectively.&#x0D; As for the ash, it was 2% and 1.3% in the interior and coastal regions, respectively.&#x0D; As for the humidity of the samples of the interior region, it was lower than that of the coastal region, which amounted to 8.68%, while 13.5% in the coastal region.&#x0D; The results also showed the difference in the content of the studied bee bread samples in fructose, where the content of the samples of the interior region amounted to 23.07%, while the content of the samples of the coastal region amounted to 18.10%, while the content of glucose sugar reached 15.74% and 14.82% in both the interior and coastal regions, respectively.&#x0D; This confirms the difference in the chemical composition of bee bread according to the plant type from which bee pollen was collected.

Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC-HRMS Coupled with a Human Digestive System Model.

Bee bread, a valuable bee product that has recently attracted significant public interest as a nutritional supplement. The aim of this study was to evaluate the presence of phenolic compounds in bee bread samples from the Aegean Region and assess their bioaccessibility using a simulated human digestion model. Various extraction techniques, such as maceration, ultrasound-assisted extraction, and supercritical fluid extraction were employed to obtain extracts of bee bread. The antioxidant capabilities of these extracts were carried out using assays like DPPH⋅, ABTS⋅+ , CUPRAC, and β-carotene linoleic acid bleaching, and their effectiveness was quantified through IC50 values. The bioaccessibility of phenolic compounds was analysed by using LC-HRMS in a simulated human digestive system using ethanol extracts obtained from bee bread samples of each season by ultrasound-assisted extraction, which has the highest antioxidant activity. In the Aegean bee bread, a total of 25 phenolic compounds which were major phenolics including quercetin, ascorbic acid, isorhamnetin, kaempferol, and hyperoside were identified and quantified. Also, ascorbic acid was the one of the most bioaccessible compounds with the bioaccessibility index 35.38 % for 2021, 16.79 % for 2022. These findings underscore the substantial transformation of the phenolic profile of bee bread as it traverses the human digestive system.

Comparison of some biological activities of propolis and bee bread samples obtained from Apis mellifera Anatoliaca and its Muğla and Efe ecotypes

Honey and other bee products have been extensively researched in recent years due to the demand for natural products with nutritional and therapeutic qualities, as they contain high levels of biologically active compounds and valuable nutrients. In this study, antioxidant, anti-inflammatory and antimicrobial activities of bee bread and propolis samples formed after colony development by bees of different races and ecotypes accepted to core colonies in the same location were evaluated. Total phenolic, flavonoid and antioxidant content values were the the highest in propolis samples, especially in propolis from Apis mellifera anatoliaca. Values of this type gave the most effective results in almost all of the other tests performed, such as DPPH free radical scavenging, lipid peroxidation inhibition, anti-inflammatory and antimicrobial activity. In addition, the amount of phenolics detected in the phenolic component analysis of this species is higher. It was surprising that propolis samples obtained from Efe and Muğla ecotypes showed higher values, respectively, in the test for chelating activity with Fe. The fact that the values calculated for the bee breads were lower in all cases compared to the propolis samples, the highest values were calculated for the bee bread harvested from the efe ecotype, in contrast to the propolis ecotypes. None of the tested bee breads showed antimicrobial activity on selected pathogenic bacteria. Thus, with this study, it was evaluated how the differences arising from both race and ecotype and the type of bee product reflected on biological activities.

The process of pollen transformation into bee bread: changes in bioactivity, bioaccessibility, and microbial dynamics.

Bee pollen and bee bread go hand in hand with health-promoting functional food consumption. Although many studies report high bioactivities of those products, the biotransformation of pollen into bee bread has not been fully understood. Limited findings are available about polyphenol bioaccessibility and microbiological interactions during the fermentation process. This study evaluated the microbial flora, antioxidant properties, and polyphenol and soluble protein bioaccessibility of pollen and bee bread harvested from the same apiary over a certain timeline. Total phenolic content, antioxidant activity and soluble protein content were reported using an in vitro digestion model involving post-gastric, serum-available, and colon-available fractions. The results obtained with the in vitro digestion model refer to the effect of the harvesting period on greater bioaccessibility of polyphenols in bee bread than in pollen at the same apiary. Lactic acid bacteria and yeast found in the samples were mostly identified as Lactobacillus kunkeei, Leuconostoc pseudomesenteroides, and Candida magnoliae using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). The discrimination between the pollen and bee bread samples collected in the same apiary and at different harvesting periods was also revealed by Principal Component Analysis (PCA). A harvesting time-based approach was applied to the biotransformation process of pollen and bee bread, and insights into microbial dynamics and bioaccessibility were revealed for the first time under the same beehive conditions.

Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process.

Due to numerous bioactive constituents, both bee pollen (BP) and bee bread (BB) represent valuable food supplements. The transformation of BP into BB is a complex biochemical in-hive process that enables the preservation of the pollen's nutritional value. The aim of this study was to determine the depth of the honeycomb cells in which bees store pollen and to provide a spectral insight into the chemical changes that occur during the BP-to-BB transformation process. This study was carried out on three experimental colonies of Apis mellifera carnica, from which fresh BP was collected using pollen traps, while BB samples were manually extracted from the cells two weeks after BP sampling. The samples were analyzed using infrared (FTIR-ATR) spectroscopy, and the depth of the cells was measured using a caliper. The results showed that the average depth of the cells was 11.0 mm, and that the bees stored BB up to an average of 7.85 mm, thus covering between ⅔ and ¾ (71.4%) of the cell. The FTIR-ATR analysis revealed unique spectral profiles of both BP and BB, indicating compositional changes primarily reflected in a higher water content and an altered composition of the carbohydrate fraction (and, to a lesser extent, the lipid fraction) in BB compared to BP.

Risk assessment of honeybee larvae exposure to pyrethroid insecticides in beebread and honey

Honeybee is an essential pollinator to crops, evaluation to the risk assessment of honeybee larvae exposure to pesticides residue in the bee bread and honey is an important strategy to protect the bee colony due to the mixture of these two matrices is main food for 3-day-old honeybee larvae. In this study, a continuous survey to the residue of five pyrethroid insecticides in bee bread and honey between 2018 and 2020 from 17 major cultivation provinces which can be determined as Northeast, Northwest, Eastern, Central, Southwest, and Southern of China, there was at least one type II pyrethroid insecticide was detected in 54.7 % of the bee bread samples and 43.4 % of the honey. Then, we assayed the acute toxicity of type II pyrethroid insecticides based on the detection results, the LD50 value was 0.2201 μg/larva (beta-cyhalothrin), 0.4507 μg/larva (bifenthrin), 2.0840 μg/larva (fenvalerate), 0.0530 μg/larva (deltamethrin), and 0.1640 μg/larva (beta-cypermethrin), respectively. Finally, the hazard quotient was calculated as larval oral ranged from 0.046 × 10-3 to 2.128 × 10-3. Together, these empirical findings provide further insight into the accurate contamination of honey bee colonies caused by chemical pesticides, which can be used as a valuable guidance for the beekeeping industry and pesticide regulation.

Bee wisdom: exploring bee control strategies for food microflora by comparing the physicochemical characteristics and microbial composition of beebread.

Bees are a valuable model for investigating the relationship between environmental factors, gut microbiota, and organismal health. Beebread, produced from collected pollen, is a natural food source and a primary reservoir of gut microorganisms. Although pollen typically has diverse bacterial species, beebread has low species richness and bacterial abundance. Consequently, considerable attention has been paid to the adaptive strategies employed by honey bees to cope with the microorganisms within their food environment during co-evolution with plants. This study identified the distribution patterns of beebread's physicochemical characteristics, showing how bees use fermentation to enrich specific microbes. These findings help understand the relationship between environmental and food-associated microbes and bee intestinal microbiota. They also bridge gaps in the literature and provide a valuable reference for studying the complex interplay between these factors.