ORIGINAL ARTICLE
Honey bee immunity and physiology are enhanced by consuming high-fat diets
1
Plant Protection Department, Faculty of Agriculture, University of Kufa, Najaf, Iraq
A - Research concept and design; B - Collection and/or assembly of data; C - Data analysis and interpretation; D - Writing the article; E - Critical revision of the article; F - Final approval of article
Submission date: 2022-11-11
Acceptance date: 2023-01-23
Online publication date: 2023-05-08
Corresponding author
Mushtaq T. Al-Esawy
Plant Protection Department, Faculty of Agriculture, University of Kufa, Najaf, Iraq
Plant Protection Department, Faculty of Agriculture, University of Kufa, Najaf, Iraq
Journal of Plant Protection Research 2023;63(2):185-195
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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