Lewkowski Oleg, Mureșan Carmen I, Dobritzsch Dirk, Fuszard Matthew, Erler Silvio
Institut für Biologie, Molekulare Ökologie, Martin-Luther-Universität Halle-Wittenberg, Hoher Weg 8, 06120 Halle (Saale), Germany.
Institutul de Științele Vieții "Regele Mihai I al României", Nutriție moleculară (Genomică și Proteomică), Universitatea de Științe Agricole și Medicină Veterinară, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
Insects. 2019 Sep 2;10(9):282. doi: 10.3390/insects10090282.
Honey proteins are essential bee nutrients and antimicrobials that protect honey from microbial spoilage. The majority of the honey proteome includes bee-secreted peptides and proteins, produced in specialised glands; however, bees need to forage actively for nitrogen sources and other basic elements of protein synthesis. Nectar and pollen of different origins can vary significantly in their nutritional composition and other compounds such as plant secondary metabolites. Worker bees producing and ripening honey from nectar might therefore need to adjust protein secretions depending on the quality and specific contents of the starting material. Here, we assessed the impact of different food sources (sugar solutions with different additives) on honey proteome composition and stability, using controlled cage experiments. Honey-like products generated from sugar solution with or without additional protein, or plant secondary metabolites, differed neither in protein quality nor in protein quantity among samples. Storage for 4 weeks prevented protein degradation in most cases, without differences between food sources. The honey-like product proteome included several major royal jelly proteins, alpha-glucosidase and glucose oxidase. As none of the feeding regimes resulted in different protein profiles, we can conclude that worker bees may secrete a constant amount of each bee-specific protein into honey to preserve this highly valuable hive product.
蜂蜜中的蛋白质是蜜蜂必需的营养物质和抗菌物质，可保护蜂蜜免受微生物腐败。蜂蜜蛋白质组的大部分包括在特殊腺体中产生的蜜蜂分泌的肽和蛋白质；然而，蜜蜂需要积极觅食以获取氮源和蛋白质合成的其他基本元素。不同来源的花蜜和花粉在营养成分以及其他化合物（如植物次生代谢物）方面可能有很大差异。因此，用花蜜生产和酿熟蜂蜜的工蜂可能需要根据起始原料的质量和具体成分来调整蛋白质分泌。在这里，我们通过受控的蜂箱实验评估了不同食物来源（添加不同添加剂的糖溶液）对蜂蜜蛋白质组组成和稳定性的影响。由添加或不添加额外蛋白质或植物次生代谢物的糖溶液制成的类似蜂蜜的产品，在蛋白质质量和数量上样本之间均无差异。在大多数情况下，储存4周可防止蛋白质降解，不同食物来源之间没有差异。类似蜂蜜的产品蛋白质组包括几种主要的蜂王浆蛋白、α-葡萄糖苷酶和葡萄糖氧化酶。由于没有一种喂养方式导致不同的蛋白质谱，我们可以得出结论，工蜂可能会向蜂蜜中分泌恒定数量的每种蜜蜂特异性蛋白质，以保存这种极有价值的蜂巢产品。
