Effect of some bee bread quality on protein content and antioxidant system of honeybee workers

Abstract

Protein content and antioxidants in both bee bread and honeybee workers were analyzed investigating the relationships between those two parameters. Results indicated significant differences between both protein and antioxidant content [total antioxidant content (TAX), glutathione (GSH) and lipid peroxidation (LPO) levels] of bee bread types. Generally, workers fed sugar syrup only (control) had significantly lower protein content, superoxide dismutase (SOD), catalase (CAT), and GSH in comparison to bees fed bee bread at all studied ages. On the other hand, LPO levels in control worker bees were significantly higher than those of bees fed fennel, maize, cucumber, clover, and broad bean bee bread. Results also showed a positive relationship between protein content and antioxidants in bee bread and between protein content and the antioxidant system of honeybees, respectively. There was a negative correlation between protein content and antioxidants. In addition, the present study showed that both the protein quantity and quality of bee bread are important for honeybees. To our knowledge, this study is the first to report the relationship between antioxidant content in bee bread and antioxidant system of honeybees. The present study showed a causal link between antioxidant system and protein content in honeybees, and the contents of both antioxidants and protein in bee bread.

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