Long live the queen: studying aging in social insects

Aging is a fascinating, albeit controversial, chapter in biology. Few other subjects have elicited more than a century of ever-increasing scientific interest. In this review, we discuss studies on aging in social insects, a group of species that includes ants and termites, as well as certain bee and wasp species. One striking feature of social insects is the lifespan of queens (reproductive females), which can reach nearly 30 years in some ant species. This is over 100 times the average lifespan of solitary insects. Moreover, there is a tremendous variation in lifespan among castes, with queens living up to 500 times longer than males and 10 times longer than workers (non-reproductive individuals). This lifespan polymorphism has allowed researchers to test the evolutionary theory of aging and Y more recently Y to investigate the proximate causes of aging. The originality of these studies lies in their use of naturally evolved systems to address questions related to aging and lifespan determination that cannot be answered using the conventional model organisms.

Mehiläisen merkissä

Summary: Working as hard as a bee

The Bacterium Frischella perrara Causes Scab Formation in the Gut of its Honeybee Host.

UNLABELLED: Honeybees harbor well-defined bacterial communities in their guts. The major members of these communities appear to benefit the host, but little is known about how they interact with the host and specifically how they interface with the host immune system. In the pylorus, a short region between the midgut and hindgut, honeybees frequently exhibit scab-like structures on the epithelial gut surface. These structures are reminiscent of a melanization response of the insect immune system. Despite the wide distribution of this phenotype in honeybee populations, its cause has remained elusive. Here, we show that the presence of a common member of the bee gut microbiota, the gammaproteobacterium Frischella perrara, correlates with the appearance of the scab phenotype. Bacterial colonization precedes scab formation, and F. perrara specifically localizes to the melanized regions of the host epithelium. Under controlled laboratory conditions, we demonstrate that exposure of microbiota-free bees to F. perrara but not to other bacteria results in scab formation. This shows that F. perrara can become established in a spatially restricted niche in the gut and triggers a morphological change of the epithelial surface, potentially due to a host immune response. As an intermittent colonizer, this bacterium holds promise for addressing questions of community invasion in a simple yet relevant model system. Moreover, our results show that gut symbionts of bees engage in differential host interactions that are likely to affect gut homeostasis. Future studies should focus on how these different gut bacteria impact honeybee health. IMPORTANCE: As pollinators, honeybees are key species for agricultural and natural ecosystems. Their guts harbor simple communities composed of characteristic bacterial species. Because of these features, bees are ideal systems for studying fundamental aspects of gut microbiota-host interactions. However, little is known about how these bacteria interact with their host. Here, we show that a common member of the bee gut microbiota causes the formation of a scab-like structure on the gut epithelium of its host. This phenotype was first described in 1946, but since then it has not been much further characterized, despite being found in bee populations worldwide. The scab phenotype is reminiscent of melanization, a conserved innate immune response of insects. Our results show that high abundance of one member of the bee gut microbiota triggers this specific phenotype, suggesting that the gut microbiota composition can affect the immune status of this key pollinator species.

E-Cigarettes: A Review of New Trends in Cannabis Use.

The emergence of electronic cigarettes (e-cigs) has given cannabis smokers a new method of inhaling cannabinoids. E-cigs differ from traditional marijuana cigarettes in several respects. First, it is assumed that vaporizing cannabinoids at lower temperatures is safer because it produces smaller amounts of toxic substances than the hot combustion of a marijuana cigarette. Recreational cannabis users can discretely "vape" deodorized cannabis extracts with minimal annoyance to the people around them and less chance of detection. There are nevertheless several drawbacks worth mentioning: although manufacturing commercial (or homemade) cannabinoid-enriched electronic liquids (e-liquids) requires lengthy, complex processing, some are readily on the Internet despite their lack of quality control, expiry date, and conditions of preservation and, above all, any toxicological and clinical assessment. Besides these safety problems, the regulatory situation surrounding e-liquids is often unclear. More simply ground cannabis flowering heads or concentrated, oily THC extracts (such as butane honey oil or BHO) can be vaped in specially designed, pen-sized marijuana vaporizers. Analysis of a commercial e-liquid rich in cannabidiol showed that it contained a smaller dose of active ingredient than advertised; testing our laboratory-made, purified BHO, however, confirmed that it could be vaped in an e-cig to deliver a psychoactive dose of THC. The health consequences specific to vaping these cannabis preparations remain largely unknown and speculative due to the absence of comprehensive, robust scientific studies. The most significant health concerns involve the vaping of cannabinoids by children and teenagers. E-cigs could provide an alternative gateway to cannabis use for young people. Furthermore, vaping cannabinoids could lead to environmental and passive contamination.

Estudo da fermentação alcoólica de soluções diluídas de diferentes açucares utilizando microcalorimetria de fluxo

The present study shows that with liquid nitrogen stored inocula of Saccharomyces cerevisiae, and standardized experimental procedure, flow microcalorimetry can be a valuable tool for monitoring in real time the alcoholic fermentation processes on line. The avaliation of cultural conditions contained different carbon sources for alcohol fermentation (sucrose, glucose, fructose, manose, maltose, galactose, molasses, honey and sugar cane) and their effects on the heat output recording is discussed. Some examples of diauxic growth is given, where the microcalorimeters serves to detect the temporal order of succession of alternating metabolic pathways.

Determinação de potássio em méis após precipitação com tetrafenilborato de sódio e separação em coluna de troca-iônica

A new method for determination of potassium in honey samples of different colors was developed as an alternative method for determination of this metal. Analysis of genuine honeys attested by the qualities and quantities tests officially adopted in Brazil, showed that the concentration of potassium ranged from 181 to 315 mg/kg for light honeys, from 393 to 570 mg/kg for medium honeys and from 791 to 915 mg/kg for dark honeys. Recoveries making use of spikes of potassium added to the honey samples and to the deionized distilled water showed results close by hundred percent at pH <= 2,0 under temperature bellow 20°C.

Glicídios no mel

A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. Fructose, glucose and sucrose are mainly originated from nectar. Oligosaccharides are mainly formed by trans-alpha-D-glucosylation reactions catalysed by honeybee alpha-D-glucosidase. The profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity.

Compostos voláteis em méis florais

A review about origin, composition and importance of volatile compounds in floral honeys is presented. Hydrocarbons, aromatic components, acids, diacids, terpenoids, ketones, aldehydes, esters and alcohols have been found in honey aroma of different botanical origin. Cis-rose oxide has been proposed as an indicator for Tilia cordata honey. Citrus honeys are known to contain methyl anthranilate, a compound which other honeys virtually lack. Linalool, phenylethylalcohol, phenylacetaldehyde, p-anisaldehyde and benzaldehyde are important contributors for the aroma of different unifloral honeys. Both isovaleric acid, gama-decalactone and benzoic acid appears to be important odourants for Anarcadium occidentale and Croton sp. honeys from Brazil. The furfurylmercaptan, benzyl alcohol, delta-octalactone, eugenol, phenylethylalcohol and guaiacol appear to be only relevant compounds for Anarcadium occidentale. The vanillin was considered an important odourant only for Croton sp..

Aplicação da CLAE para determinação do ácido 10-Hidróxi-2-decenóico (10-HDA) em geléia real pura e adicionada a mel brasileiro

The aim of this paper was to determine the 10-HDA in pure royal jelly and products containing royal jelly, using HPLC methodology. 10-HDA is the natural indicator of the presence of royal jelly in products and also gives the authenticity of pure royal jelly. The chromatographic conditions used were: isocratic system, C18-H column, auto sampler, diode array UV-VIS detector (225 nm), mobile phase with methanol/water (45:55), pH= 2.5 and a-naphtol as internal standard. The results obtained using laboratory samples for pure royal jelly were 2.37%, varying from 0.15% for honey with 10% of royal jelly to 2.10% for honey with 90% of royal jelly respectivelly. For commercial products, the 10-HDA content varied from no detectable to 0.026%. The recovery test presented a minumum of 100.44% The detection limit was 45.92 ng/mL and the quantification limit was 76.53 ng/mL.

Influência do material e volume do porta-amostra na determinação termogravimétrica do teor de cinzas em mel

The results suggest that the two variables studied are significant and that they may be independently optimized. The material of the sample holder interferes with the incineration process only due to the amount of heat transfered. The sample holder volume aids diffusion of the atmosphere to the honey sample, minimizing the foaming effect. According to the results, for the thermogravimetric analysis of ash content in honey, sample holders of platinum or alumina of 150 µL are indicated.

Determinação de resíduos de cloranfenicol em amostras de leite e mel industrializados utilizando a técnica de espectrometria de massas em "tandem" (CLAE-EM/EM)

The present work shows a method for the determination of chloramphenicol (CAP) antibiotic in milk, powder milk and honey. The solid phase extraction and liquid-liquid extraction were applied as a clean-up and pre-concentration strategies followed by LC-ESI/MS/MS analysis. The recovery was studied for different fortification levels from 0.05 to 1.00 µg L-1 in milk, showing values between 91 101% and RSD bellow 8.0%, while honey was spiked with a concentration of 0.20 µg kg-1 yelding a mean recovery of 83% and RSD of 6.5%. The quantification transition 321>152 showed a LOD of 0.52 ng kg-1 and LOQ of 1.85 ng kg-1.

Método multirresíduo para monitoramento de contaminação ambiental de pesticidas na região de Bauru (SP) usando mel como bio-indicador

The presence of residues of the major groups of pesticides (organohalogen, organophosphorous, pyrethroids and organonitrogen) in representative samples of honey produced in Bauru (state of São Paulo, Brazil) was investigated from 1999 through2004. A multiresidue method was applied to honey samples to determine 48 pesticides with recoveries ranging from 76 to 95%. The limits of detection found were lower than 10 µg/kg for GC-MS-SIM. The results indicated that most pesticides found in the samples belonged to the organohalogen and organonitrogen groups. Residues of malathion were detected in almost all of the samples in high concentration.

Contenido de flavonoides y compuestos fenólicos de mieles chilenas e índice antioxidante

A comparison of the phenolic content of several Chilean honeys showed great variations in flavonoid concentration among the samples analysed. Higher amounts of phenolics are found in honey from dry climates. The antioxidant effect of extracts, using ORAC analysis, did not correlate with the flavonoid content or with the total phenolic concentration.

Regulador de llum controlat per ordinador

El llum electric és un tipus d’energia amb la que s’il•lumina tot el món i s’utilitza tant per a il•luminar la nit com per a disposar de llum addicional durant el dia. L’energia es pren directament de la xarxa de subministrament elèctric i permet encendre tot tipus de focus i bombetes. Actualment la necessitat de controlar la intensitat lumínica de focus és de gran utilitat i es poden veure exemples en escenaris de teatres, concerts musicals, domòtica bàsica a vivendes, botigues, restaurants, etc. on s’incorporen aparells òptims per aquest control. Aspectes com la programació d’encesa, apagat i intensitat desitjada de focus a una hora convinguda facilita el fet de fer-ho manualment i disposar de més temps propi. L’objectiu principal d’aquest treball és dissenyar i construir un regulador de llum controlat per ordinador capac de regular la intensitat lumínica de 8 focus independentment l’un de l’altre. El control de regulació s’efectua mitjancant un programa informàtic compatible amb ordinadors que incorporin el sistema operatiu Windows i és programable en el temps permetent seleccionar la intensitat desitjada a diferents hores del dia seleccionat. Com a conclusions es pot destacar un estalvi energètic al regular la intensitat dels focus evitant així la permanent connexio a una tensió màxima de 230 VAC i la oportunitat de construir un regulador de llum amb els documents subministrats.

Isolamento e identificação da morina em mel brasileiro de Apis mellifera

The flavonoid fraction was purified by a combination of chromatography on Amberlite XAD-2 and preparative silica gel TLC. Morin (3, 5, 7, 2', 4'- pentahydroxyflavone) was the only flavonol found in honey from Brazilian Citrus sp.. The structure of morin was determined on the basis of UV and ¹H and 13C NMR spectral data together with literature references. This is the first report on the isolation of morin from Brazilian Citrus honey.