Honey bulk DNA metagenomic analysis to identify honey biological composition and monitor honey bee pathogens.

IF 7.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Priit Paluoja, Mihkel Vaher, Hindrek Teder, Kaarel Krjutškov, Andres Salumets, Kairi Raime
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引用次数: 0

Abstract

Honey's DNA mixture originates from various organisms like plants, arthropods, fungi, bacteria, and viruses. Conventional methods like melissopalynological analysis and targeted honey DNA metabarcoding offer a limited view of honey's biological composition. We conducted a honey bulk DNA metagenomic analysis to characterize the honey's taxonomic composition and identify honey bee-related pathogens and parasites based on 266 Estonian and 103 foreign honey samples. 70.4% of the DNA in Estonian honey was derived from green plant families like Brassicaceae, Rosaceae, Fabaceae, and Pinaceae. Geographical distribution analysis revealed distinct botanical compositions between Estonian mainland and island samples. The bacterial family Lactobacillaceae was prevalent overall, reflecting the honey bee microbiota in honey. We detected 12 honey bee pathogens and parasites, including Paenibacillus larvae, Nosema ceranae, Varroa destructor, and Aethina tumida. In conclusion, the study underscores the potential of bulk DNA-based non-targeted metagenomic approaches for monitoring honey bee health, environment, and honey composition, origin, and authenticity.

蜂蜜散装DNA宏基因组分析鉴定蜂蜜生物成分和监测蜜蜂病原体。
蜂蜜的DNA混合物来自各种生物,如植物、节肢动物、真菌、细菌和病毒。传统的方法,如蜂蜜生物学分析和靶向蜂蜜DNA元条形码,对蜂蜜的生物成分提供了有限的看法。我们对266份爱沙尼亚和103份国外蜂蜜样本进行了蜂蜜DNA宏基因组分析,以表征蜂蜜的分类组成,并鉴定了与蜜蜂相关的病原体和寄生虫。爱沙尼亚蜂蜜中70.4%的DNA来自绿色植物家族,如十字花科、蔷薇科、豆科和松科。地理分布分析揭示了爱沙尼亚大陆和岛屿样品之间不同的植物成分。乳酸菌科细菌总体普遍存在,反映了蜂蜜中的蜜蜂微生物群。共检测到12种蜜蜂病原体和寄生虫,包括类芽孢杆菌幼虫、蜜蜂微孔虫、破坏瓦螨和蜜蜂微孔虫。总之,该研究强调了基于大量dna的非靶向宏基因组方法在监测蜜蜂健康、环境和蜂蜜成分、来源和真实性方面的潜力。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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