ORIGINAL ARTICLE
 
HIGHLIGHTS
  • Bees preferred low-fat diets over high-fat diets. However, sucrose consumption was higher in high-fat diets.
  • Encapsulation index and phenoloxidase activity of bees were positively linked with the fat level they consumed.
  • The protein content of the royal jelly-producing glands, HPGs, was higher when bees consumed high-fat diets.
KEYWORDS
TOPICS
ABSTRACT
This study aimed to evaluate the nutritional behavior and some immunological criteria (encapsulation index and phenoloxidase – PO activity, the key enzyme for melanization) as well as to study the effect of protein to fat (P : F) diets on hypopharyngeal gland (HPG) protein content. Bees were restricted to consuming specific P : F diets varying in fat ratio under laboratory conditions. These diets included 25 : 1, 10 : 1, 5 : 1 (low-fat diet, LFD); 1 : 1 (equal-fat diet); 1 : 5, 1 : 10 (high-fat diet, HFD), and 1 : 0 (zero-fat diet) as a control. Bees preferred low-fat diets over high-fat diets, where it was 11.27 ± 0.68 μl · day–1 bee in 10 : 1 P : F, while it was 4.99 ± 0.67 μl · day–1 bee in 1 : 10 P : F. However, sucrose consumption was higher in high-fat diets where it was 25.83 ± 1.69 μl · day–1 bee in 10 : 1 P : F, while it was 30.66 ± 0.9 μl · day–1 bee in 1 : 10 P : F. The encapsulation index and phenoloxidase activity of bees were positively linked with the fat level they consumed during all 10 days. The maximum percentage of encapsulation index was 74.6 ± 7.2% in bees fed a high-fat diet, whereas the minimum percentage was 16.5 ± 3.6% in bees which consumed a lowfat diet. Similarly, phenoloxidase activity increased in the haemolymph with increasing fat consumed by bees (0.001 ± 0.0001 and 0.005 ± 0.0003 mM · min–1 · mg–1 at 25 : 1 and 1 : 10 P : F, respectively). The protein content of hypopharyngeal glands in bees which consumed HFD was double that of LFD. Overall results suggest a connection between a fat diet and bee health, indicating that colony losses in some cases can be reduced by providing a certain level of fat supplemental feeding along with sucrose and protein nutrition.
ACKNOWLEDGEMENTS
Facilities offered by the Beelab team, Prof. G. Wright and Dr. D. Stabler/ Biosciences Institute – Newcastle University/UK are highly appreciated. Training in the Entomology lab by Dr. Gennaro Di Prisco/ University of Naples “Federico II” / Italy is much appreciated. I, also wish to thank Prof. Loranne Agius and Dr. Ahmed Alshawi from the Institute of Cellular Medicine (Diabetes) / Newcastle University for permission and guidance while working in their lab to measure the PO.
RESPONSIBLE EDITOR
Andrea Toledo
CONFLICT OF INTEREST
The authors have declared that no conflict of interests exist.
 
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