Bee stimulation to form protein food reserves

Authors

  • Serhii Velychko National University of Life and Environmental Sciences of Ukraine, Department of beekeeping, Heroiv Oborony St, 15, Kyiv, Ukraine, Tel.: +380503041661
  • Valeryii Brovarskyi National University of Life and Environmental Sciences of Ukraine, Department of beekeeping, Heroiv Oborony St, 15, Kyiv, Ukraine 03041, Tel.: +380665092859
  • Ján Brindza Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Biodiversity Conservation and Biosafety, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. Tel.: +421376414787 https://orcid.org/0000-0001-8388-8233

DOI:

https://doi.org/10.5219/1562

Keywords:

ethnology of bees, bee, bee-bread, bee bread, artificial honeycombs, bee colonies, stimulation, honeycomb

Abstract

We have investigated different ways of bees’ stimulation to lay protein food while using artificial honeycombs. It has been proved that the use of artificial combs to get bee-bread upon the condition of the post-treatment processing of its elements by wax and honey syrup does not stimulate bees to lay and process protein food in their cells. It has been identified that upon the condition of the direct involvement of the working bees into the formation of bee-bread supplies the protein food has been mostly consumed. This proves that the working bees use the freshly-gathered pollen pellet for their own needs in the period of its active gathering. It has been determined that the most effective way of bee stimulation to reprocess pollen pellet into bee-bread is it's single densifying in artificial honeycombs with the follow-up processing of the upper layer of the feed by honey. This way encourages bees to form stocks of bee bread and decreases their activity of consuming protein food from cells of artificial honeycombs. The processing of thickened pollen pellet by honey probably oppresses the bees’ need to consume protein food from the packed cells redirecting them to other honeycombs of the bee family’s nest which has areas with bee-bread reserves.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Abouda, Z., Zerdani, I., Kalalou, I., Faid, M., Ahami, M. T. 2011. The Antibacterial Activity of Moroccan Bee Bread and Bee-Pollen (Fresh and Dried) against Pathogenic Bacteria. Research Journal of Microbiology, vol. 6, no. 4, p. 376-384. https://doi.org/10.3923/jm.2011.376.384 DOI: https://doi.org/10.3923/jm.2011.376.384

Anđelković, B., Jevtić, G., Mladenović, M., Marković, J., Petrović, M., Nedić, N. 2012. Quality of pollen and honey bee bread collected in spring. Journal of Hygienic Engineering and Design, vol. 1, p. 275-277.

Anderson, K. E., Carroll, M. J., Sheehan, T., Mott, B. M., Maes, P., Corby-Harris, V. 2014. Hive-stored pollen of honey bees: Many lines of evidence are consistent with pollen preservation, not nutrient conversion. Molecular Ecology, vol. 23, no. 23, p. 5904-5917. https://doi.org/10.1111/mec.12966 DOI: https://doi.org/10.1111/mec.12966

Baltrušaityté, V., Venskutonis, P. R., Čeksteryté, V. 2007. Antibacterial activity of honey and bee bread of different origin against S. aurea and S. epidermis. Food Technology and Biotechnology, vol. 45, no. 2, p. 201-208.

Barajas, J., Cortes-Rodriguez, M., Rodríguez-Sandoval, E. 2012. Effect of temperature on the drying process of bee pollen from two zones of Colombia. Journal of Food Process Engineering, vol. 35, no. 1, p. 134-148. https://doi.org/10.1111/j.1745-4530.2010.00577.x DOI: https://doi.org/10.1111/j.1745-4530.2010.00577.x

Bleha, R., Shevtsová, T., Kružík, V., Brindza, J., Sinica, A. 2019a. Morphology, physicochemical properties and antioxidant capacity of bee pollens. Czech Journal of Food Sciences, vol. 37, no. 1, p. 1-8. https://doi.org/10.17221/139/2018-CJFS DOI: https://doi.org/10.17221/139/2018-CJFS

Bleha, R., Shevtsová, T., Kružík, V., Škorpilová, T., Saloň, I., Erban, V., Brindza, J., Brovarskyi, V., Sinica, A. 2019b. Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities. Czech Journal of Food Sciences, vol. 37, no. 1, p. 9-20. https://doi.org/10.17221/201/2018-CJFS DOI: https://doi.org/10.17221/201/2018-CJFS

Bogdanov, S. 2015. Pollen: Production, Nutrition and Health: A Review. Bee Product Sciences, vol. 10, p. 1-35.

Breed, M., Mizrahi, A., Lensky, Y. 1998. Bee Products: Properties, Applications, and Apitherapy. Bioscience, vol. 48, no. 9, p. 774-776. https://doi.org/10.2307/1313341 DOI: https://doi.org/10.2307/1313341

Brindza, J., Schubertova, Z., Velychko, S., Kreft I., Ivanišova E. 2015. The evaluation of bee bread quality. Scientific bulletin of the National University of Bioresources and Nature Management of Ukraine. Kyiv, vol. 223, р. 25-35.

Brovarskyi, V. D., Brindza, J., Kolesnik, A. J., Velychko, S. M. 2014. Bulletin of Zhytomyr National Agroecological University (Scientificaly-theoretical periodic), vol. 2, no. 44, р. 205-209.

Brovarskyi, V. D., Brindza, J., Kolesnik, A. J., Velychko, S. M. 2013. Biochemical processes in perga in various conditions of harvesting and storage. Materials of the Interdisciplinary Scientific and Practical. Conference "Water and Human Health", Uzhorod, р. 232-235.

Brovarskyi, V. D., Brindza, J., Kolesnik, A. J., Velychko, S. M., Grygorieva, О. V. 2007. Amino acid storage of perga beyond high temperature periods in drying. Materials of the First International Scientific Conference "Unconventional, new and forgotten plants: scientific and practical aspects of cultivation". Кyiv, р. 370-374.

Brovarskyi, V. D., Brindza, J., Otchenashko, V. V., Povoznikov, M. H., Аdamchuk, L. О. 2017. Experimental methods in beekeeping, Кyiv, Vydavnychyi dim «Vinnichenko», 166 p.

Brovarskyi, V. D., Brindza, J., Velychko, S. M. 2015. Industrial technology of bee-bread production (methodical recommendations). Kyiv, Ukraine : NULES of Ukraine editorial office, 22 p.

Brovarskyi, V. D., Brindza, J., Velychko, S. M., Аdamchuk, L. О. 2016. Technological aspects of the production of bee bread like a biological active product. Collected Works of the IX International Interdisciplinary Scientific and ractical Conference "Modern Aspects of Preserving Human Health". Uzhorod, Ukraine : Uzhorod National University, 1. ed. 388 p. ISBN 978-617-673-446-8. р. 66-68.

Brovarskyi, V. D., Brindza, J.,Velychko, S. M., Аdamchuk, L. О., Kolesnik, A. J. 2015. New technologies for taking bee bread. Agrarian Science, Education, Production: European Experience for Ukraine: Materials of International scientific-practical conference, November 17-18. (Zhitomir: ZNAEU). Zhitomir, р. 280-286.

Brovarskyi, V. D., Velychko, S. M. 2014. Biochemical storage of perga from meadows the Forest-steppe of Ukraine. Materials of the International scientific and practical correspondence “Fruit, medicinal, technical, ornamental herbs: actual problems of introduction, biology, selection, cultivation technology”. Kyiv, Ukraine, p. 55-58.

Brovarskyi, V. D., Velychko, S. M., Brindza, J. 2015. Ethology of Bees in the Formation of Protein Feed Stocks. Agrobiodiversity for improving nutrition, health and life quality, Nitra, Part I, p. 65-68. ISBN 978-80-552-1394-1.

Brovarskyi, V. D., Velychko, S. M., Kolesnik, A. J. 2013. Morphological features of perga. National Library of Ukraine of Vernackii. vol. 37, no. 1. Available at: http://www.nbuv.gov.ua/e-journals/Nd/2013_1/13bvd.pdf/

Capcarová, M., Kalafová, A., Schwarzová, M., Schneidgenová, M., Šoltésová Prnová, M., Švík, K., Slovák, L., Kišška, P., Kováčik, A., Brindza, J. 2020. Consumption of bee bread influences glycaemia and development of diabetes in obese spontaneous diabetic rats. Biologia, vol. 75, p. 705-711. https://doi.org/10.2478/s11756-019-00337-5 DOI: https://doi.org/10.2478/s11756-019-00337-5

Čeksterytė, V., Račys, J., Kaškonienė, V., Venskutonis, P. R. 2008. Fatty acid composition in bee bread. Biologija, vol. 54, no. 4, p. 253-257. https://doi.org/10.2478/v10054-008-0052-2 DOI: https://doi.org/10.2478/v10054-008-0052-2

DeGrandi-Hoffman, G., Chen, Y., Simonds, R. 2013. The Effects of Pesticides on Queen Rearing and Virus Titers in Honey Bees (Apis mellifera L.). Insects, vol. 4, no. 1, p. 71-89. https://doi.org/10.3390/insects4010071 DOI: https://doi.org/10.3390/insects4010071

Deveza, M. V., Keller, K. M., Lorenzon, M. C. A., Nunes, L. M. T., Sales, É. O., Barth, O. M. 2015. Mycotoxicological and palynological profiles of commercial brands of dried bee pollen. Brazilian Journal of Microbiology, vol. 46, no. 4, p. 1171-1176. https://doi.org/10.1590/S1517-838246420140316 DOI: https://doi.org/10.1590/S1517-838246420140316

Didaras, N. A., Karatasou, K., Dimitriou, T. G., Amoutzias, G. D., Mossialos, D. 2020. Antimicrobial Activity of Bee-Collected Pollen and Beebread: State of the Art and Future Perspectives. Antibiotics, vol. 9, no. 11, 29 p. https://doi.org/10.3390/antibiotics9110811 DOI: https://doi.org/10.3390/antibiotics9110811

Dranca, F., Ursachi, F., Oroian, M. 2020. Bee Bread: Physicochemical Characteriztion and Phenolic Content Extraction Optimization. Foods, vol. 9, no. 10, 14 p. https://doi.org/10.3390/foods9101358 DOI: https://doi.org/10.3390/foods9101358

Fatrcová-Šramková, K., Nôžková, J., Ostrovský, R. 2010. Nutričné vlastnosti včelieho peľu (Nutritional properties of bee pollen). Potravinárstvo, vol. 4, p. 24-32. (In Slovak) Available at: https://www.potravinarstvo.com/dokumenty/mc_februar_2010/pdf/1/Fatrcova-Sramkova.pdf

Fuenmayor, B. C., Zuluaga, D. C., Díaz, M. C., de Quicazán, C. M., Cosio, M., Mannino, S. 2014. Evaluation of the physicochemical and functional properties of Colombian bee pollen. Revista MVZ Córdoba, vol. 19, no. 1, p. 4003-4014. https://doi.org/10.21897/rmvz.120 DOI: https://doi.org/10.21897/rmvz.120

Grygorieva, O., Klymenko, S., Vinogradova, Y., Motyleva, S., Gurnenko, I., Piórecki, N., Brindza, J. 2018. Study of Morphological Characteristics of Pollen Grains of Aronia mitschurinii A.K. Skvortsov & Maitul. Agrobiodiversity for Improving Nutrition, Health and Life Quality, no. 2, p. 49-56. https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.049-056 DOI: https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.049-056

Haščík, P., Pavelková, A., Kalafová, A., Capcarová, M., Čuboň, J., Bučko, O., Kačániová, M., Hanusová, E., Tkáčová, J., Bobko, M. 2020. Chemical composition of muscle after bee bread application in the nutrition of Japanese quails. Journal of Microbiology, Biotechnology and Food Sciences, vol. 9, no. 4, p. 831-835. https://doi.org/10.15414/jmbfs.2020.9.4.831-835 DOI: https://doi.org/10.15414/jmbfs.2020.9.4.831-835

Horčinová Sedláčková, V., Grygorieva, O. V., Gurnenko, I., Vergun, O. M. 2020b. Diversity of Sambucus nigra pollen within Slovakia in selected morphological characters by SEM study. Biosystems Diversity, vol. 28, no. 4, p. 399-404. https://doi.org/10.15421/012051 DOI: https://doi.org/10.15421/012051

Horčinová Sedláčková, V., Grygorieva, O., Brindza, J. 2020a. Amino acid compositions of staminate catkins, pollen and honey from Castanea sativa Mill. Fundamental and applied aspects of plant introduction in the content of global environmental change. Kyiv, Ukraine : Gryshko National Botanical Garden, 1st ed. p. 323-326. ISBN 978-617-7910-76-2.

Hryniewicka, M., Karpinska, A., Kijewska, M., Turkowicz, M. J., Karpinska, J. 2016. LC/MS/MS analysis of α‐tocopherol and coenzyme Q10 content in lyophilized royal jelly, beebread and drone homogenate. Journal of Mass Spectrometry, vol. 51, no. 11, p. 1023-1029. https://doi.org/10.1002/jms.3821 DOI: https://doi.org/10.1002/jms.3821

Hudz, N., Ivanova, R., Brindza, J., Grygorieva, O., Schubertová, Z., Ivanišová, E. 2017a. Approaches to the determination of antioxidant activity of extracts from bee bread and safflowers leaves and flowers. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 480-488. https://doi.org/10.5219/786 DOI: https://doi.org/10.5219/786

Hudz, N., Korzeniowska, K., Wieczorek, P. P., Schubertová, Z., Brindza, J., Ivanišová, E. 2017b. Approaches to the Identification and Assay of Flavonoids in Bee Bread Extracts by Spectrophotometric Method. Agrobiodiversity for Improving Nutrition, Health and Life Quality, no. 1, p. 168-173. https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.168-173 DOI: https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.168-173

Ivanišová, E., Kačániová, M., Frančáková, H., Petrová, J., Hutková, J., Brovarskyi, V., Velychko, S., Adamchuk, L., Schubertová, Z., Musilová, J. 2015. Bee bread – perspective source of bioactive compounds for future. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 592-598. https://doi.org/10.5219/558 DOI: https://doi.org/10.5219/558

Komosińska–Vassev, K., Olczyk, P., Kaźmierczak, J., Mencner, L., Olczyk, K. 2015. Bee Pollen: Chemical Composition and Therapeutic Application. Evidence-based Complementary and Alternative Medicine, vol. 2015, 6 p. https://doi.org/10.1155/2015/297425 DOI: https://doi.org/10.1155/2015/297425

Krell, R. 1996. Value-added products from beekeeping. FAO Food and Agriculture in Nitra Organization of the United Nations Roma, 409 p.

Kubík, Ľ., Brindza, J., Brovarskyi, V., Velychko, S. 2017. Perga pri dejstvu pritisnog opterećenja (Bee-bread under compressive loading hinge under the action of pressure load). Journal on Processing and Energy in Agriculture, vol. 21, no. 1, p. 23-26. (In Ukrainian) https://doi.org/10.5937/JPEA1701023K DOI: https://doi.org/10.5937/JPEA1701023K

Kubík, Ľ., Kažimírová, V., Brindza, J. 2020. Mechaničke osobine heljdine perge (Mechanical properties of buckwheat perga). Journal of Processing and Energy in Agriculture, vol. 24, no. 1, p. 39-42. (In Ukrainian) https://doi.org/10.5937/jpea24-25557 DOI: https://doi.org/10.5937/jpea24-25557

Lebedev, V. I., Kubrak, L. I. 1997. Collection of scientific works "Apitherapy today". Rybnoe, p. 51-53.

Lokutova, O. 2015. Determination of botanical origin of pollen load and its amino acid composition. Agrobiodiversity for Improving Nutrition, Health and Life Quality, p. 431-437. ISBN 978-80-552-1394-1.

Mizrahi, A., Lensky, Y. 1997. Bee products: properties, applications, and apitherapy. New York, USA : Springer, p. 93-101. ISBN 978-03-064-5502-5.

Motyleva, S. M., Brindza, J., Šimková, J., Horčinová Sedláčková, V. 2018b. Comparative Study of Morphometric Characteristics and Mineral Composition of Pollen Malus domestica Borkh. Agrobiodiversity for Improving Nutrition, Health and Life Quality, no. 2, p. 285-291. https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.285-291 DOI: https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.285-291

Motyleva, S. M., Gruner, L., Semenova, L. 2018a. The Morphology of Pollen Grains of Some Cultivars Rubus fruticosus L. Agrobiodiversity for Improving Nutrition, Health and Life Quality, no. 2, 6 p. https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.001-006 DOI: https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.001-006

Nagai, T., Nagashima, T., Myoda, T., Inoue, R. 2004. Preparation and functional properties of extracts from bee bread. Food/Nahrung, vol. 48, no. 3, p. 226-229. https://doi.org/10.1002/food.200300421 DOI: https://doi.org/10.1002/food.200300421

Nekrashevych, V. F., Kashyryn, D. E., Vynokurov, C. B. 2002. Extraction of bee-bread from honey combs. Beekeeping, no. 5, p. 48-50.

Nikolaieva, N., Kačániová, M., Collado González, J., Grygorieva, O., Nôžková, J. 2019. Determination of microbiological contamination, antibacterial and antioxidant activities of natural plant hazelnut (Corylus avellana L.) pollen. Journal of Environmental Science and Health, Part B, vol. 54, no. 6, p. 525-532. https://doi.org/10.1080/03601234.2019.1603756 DOI: https://doi.org/10.1080/03601234.2019.1603756

Oroian, M., Ursachi, F., Dranca, F. 2020. Influence of ultrasonic amplitude, temperature, time and solvent concentration on bioactive compounds extraction from propolis. Ultrasonic Sonochemistry, vol. 64. https://doi.org/10.1016/j.ultsonch.2020.105021 DOI: https://doi.org/10.1016/j.ultsonch.2020.105021

Psheslavskyi, A. 2010. Bee-bread. Кyiv, Ukraine : Vydavnytstvo Pasika, 80 p.

Shevtsova, T., Bleha, R., Kyselka, J., Synytsya, A., Brindza, J., Brovarskyi, V., Filip, V. 2016. Bee bread as food product: microbial background, microscopic and spectroscopic evaluation. XLVI CONTRIBUTION WORDS. Symposium on New Directions for Food Production and Evaluation (23-25 May 2016, Skalský Dvůr). Institute of Food and Nutrition Analysis, Institute of Chemical Technology, Prague. Extractive Institute of Food. p. 113-118.

Urcan, A., Criste, A., Dezmirean, D. S., Bobis, O., Mărghitaş, L., Mărgăoan, R., Hrinca, A. 2018. Antimicrobial activity of bee bread extracts against different bacterial strains. Bulletin of University of Agriculture Sciences and Veterinary Medicine (Cluj-Napoca Animal Science and Biotechnologies), vol. 75, no. 2, 85 p. https://doi.org/10.15835/buasvmcn-asb:2018.0004 DOI: https://doi.org/10.15835/buasvmcn-asb:2018.0004

Velychko, S. M., Brovarskyi, V. D., Brindza, J. 2011. Artificial honey comb fór bee-bread production. Patent on “korysnu model” no. 5417.

Velychko, S., Brovarskyi, V., Brindza, J. 2013. Rationale Technology for Obtaining of Bee-bread. XXXXIII International Apicultural Congress Apimondia. 29 September – 4 Oktober 2013, Kyiv, Ukraine, p. 322-323.

Vergun, O., Horčinová Sedláčková, V., Schubertová, Z., Šimková, J., Brindza, J. 2019. Biochemical composition of bee pollen and inflorescence of Brassica napus L. var. napus. Agrobiodiversity for improve the nutrition, health and quality of human and bees life. Nitra, Slovak republic : Slovenská poľnohospodárska univerzita, 64 p. ISBN 978-80-552-2037-6.

Yildiz, O., Can, Z., Saral, Ö., Yuluğ, E., Özturk, F., Aliyazicioğlu, R., Canpolat, S., Kolayli, S. 2013. Hepatoprotective Potential of Chestnut Bee Pollen on Carbon Tetrachloride-Induced Hepatic Damages in Rats. Evidence-Based Complementary and Alternative Medicine, vol. 2013, 9 p. https://doi.org/10.1155/2013/461478 DOI: https://doi.org/10.1155/2013/461478

Zuluaga, C. M., Serrato, J. M., Quicazan, M. C. 2015. Chemical, Nutritional and Bioactive Characterization of Colombian Bee-Bread. Chemical Engineering Transactions, vol. 43, p. 175-180. Available at: http://www.aidic.it/cet/15/43/030.pdf

Published

2021-04-28

How to Cite

Velychko, S., Brovarskyi, V., & Brindza, J. . (2021). Bee stimulation to form protein food reserves. Potravinarstvo Slovak Journal of Food Sciences, 15, 274–284. https://doi.org/10.5219/1562

Most read articles by the same author(s)

<< < 1 2 3 4