与红三叶草(Trifolium pratense)有关的蛋白质组成以及在蜂蜜中发现的微生物群

Life Pub Date : 2024-07-10 DOI:10.3390/life14070862
V. Čeksterytė, A. Kaupinis, A. Aleliūnas, R. Navakauskienė, K. Jaškūnė
{"title":"与红三叶草(Trifolium pratense)有关的蛋白质组成以及在蜂蜜中发现的微生物群","authors":"V. Čeksterytė, A. Kaupinis, A. Aleliūnas, R. Navakauskienė, K. Jaškūnė","doi":"10.3390/life14070862","DOIUrl":null,"url":null,"abstract":"The nutritional composition of honey is determined by environmental conditions, and botanical and geographical origin. In addition to carbohydrates, honey also contain pollen grains, proteins, free amino acids, and minerals. Although the content of proteins in honey is low, they are an important component that confirms the authenticity and quality of honey; therefore, they became a popular study object. The aim of the study was to evaluate protein content and composition of monofloral red clover and rapeseed honey collected from five different districts of Lithuania. Forty-eight proteins were identified in five different origin honey samples by liquid chromatography. The number of red clover proteins identified in individual honey samples in monofloral red clover honey C3 was 39 in polyfloral honey S22–36, while in monofloral rapeseed honey S5, S15, and S23 there was 33, 32, and 40 respectively. Aphids’ proteins and lactic acid bacteria were identified in all honey samples tested. The linear relationship and the strongest correlation coefficient (r = 0.97) were determined between the content of Apilactobacillus kunkeei and Apilactobacillus apinorum, as well as between the number of faba bean (Vicia faba) pollen and lactic acid bacteria (r = 0.943). The data show a strong correlation coefficient between the amount of lactic acid and aphid protein number (r = 0.693). More studies are needed to evaluate the relationship between the pollination efficiency of red clover by bees and the multiplicity of red clover proteins in honey protein, as well as microbiota diversity and the influence of nature or plant diversity on the occurrence of microbiota in honey.","PeriodicalId":18182,"journal":{"name":"Life","volume":"79 15","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Composition of Proteins Associated with Red Clover (Trifolium pratense) and the Microbiota Identified in Honey\",\"authors\":\"V. Čeksterytė, A. Kaupinis, A. Aleliūnas, R. Navakauskienė, K. Jaškūnė\",\"doi\":\"10.3390/life14070862\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The nutritional composition of honey is determined by environmental conditions, and botanical and geographical origin. In addition to carbohydrates, honey also contain pollen grains, proteins, free amino acids, and minerals. Although the content of proteins in honey is low, they are an important component that confirms the authenticity and quality of honey; therefore, they became a popular study object. The aim of the study was to evaluate protein content and composition of monofloral red clover and rapeseed honey collected from five different districts of Lithuania. Forty-eight proteins were identified in five different origin honey samples by liquid chromatography. The number of red clover proteins identified in individual honey samples in monofloral red clover honey C3 was 39 in polyfloral honey S22–36, while in monofloral rapeseed honey S5, S15, and S23 there was 33, 32, and 40 respectively. Aphids’ proteins and lactic acid bacteria were identified in all honey samples tested. The linear relationship and the strongest correlation coefficient (r = 0.97) were determined between the content of Apilactobacillus kunkeei and Apilactobacillus apinorum, as well as between the number of faba bean (Vicia faba) pollen and lactic acid bacteria (r = 0.943). The data show a strong correlation coefficient between the amount of lactic acid and aphid protein number (r = 0.693). More studies are needed to evaluate the relationship between the pollination efficiency of red clover by bees and the multiplicity of red clover proteins in honey protein, as well as microbiota diversity and the influence of nature or plant diversity on the occurrence of microbiota in honey.\",\"PeriodicalId\":18182,\"journal\":{\"name\":\"Life\",\"volume\":\"79 15\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Life\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/life14070862\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Life","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/life14070862","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

蜂蜜的营养成分由环境条件、植物和地理来源决定。除了碳水化合物,蜂蜜还含有花粉粒、蛋白质、游离氨基酸和矿物质。虽然蛋白质在蜂蜜中的含量较低,但它是证明蜂蜜真实性和质量的重要成分,因此成为研究的热门对象。这项研究的目的是评估从立陶宛五个不同地区采集的单花红三叶草和油菜籽蜂蜜的蛋白质含量和组成。通过液相色谱法鉴定了五种不同产地蜂蜜样品中的 48 种蛋白质。在单花红苜蓿蜂蜜 C3 和多花蜜 S22-36 中,单个蜂蜜样品中鉴定出的红苜蓿蛋白质数量分别为 39、33、32 和 40;而在单花油菜籽蜂蜜 S5、S15 和 S23 中,鉴定出的红苜蓿蛋白质数量分别为 33、32 和 40。在所有检测的蜂蜜样品中都发现了蚜虫蛋白质和乳酸菌。确定了昆明杏杆菌和杏仁杏杆菌含量之间的线性关系和最强相关系数(r = 0.97),以及蚕豆(Vicia faba)花粉数量和乳酸菌之间的线性关系和最强相关系数(r = 0.943)。数据显示,乳酸数量与蚜虫蛋白质数量之间存在很强的相关系数(r = 0.693)。还需要进行更多的研究,以评估蜜蜂对红三叶的授粉效率与蜂蜜蛋白质中红三叶蛋白质数量之间的关系,以及微生物群多样性和自然或植物多样性对蜂蜜中微生物群发生的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Composition of Proteins Associated with Red Clover (Trifolium pratense) and the Microbiota Identified in Honey
The nutritional composition of honey is determined by environmental conditions, and botanical and geographical origin. In addition to carbohydrates, honey also contain pollen grains, proteins, free amino acids, and minerals. Although the content of proteins in honey is low, they are an important component that confirms the authenticity and quality of honey; therefore, they became a popular study object. The aim of the study was to evaluate protein content and composition of monofloral red clover and rapeseed honey collected from five different districts of Lithuania. Forty-eight proteins were identified in five different origin honey samples by liquid chromatography. The number of red clover proteins identified in individual honey samples in monofloral red clover honey C3 was 39 in polyfloral honey S22–36, while in monofloral rapeseed honey S5, S15, and S23 there was 33, 32, and 40 respectively. Aphids’ proteins and lactic acid bacteria were identified in all honey samples tested. The linear relationship and the strongest correlation coefficient (r = 0.97) were determined between the content of Apilactobacillus kunkeei and Apilactobacillus apinorum, as well as between the number of faba bean (Vicia faba) pollen and lactic acid bacteria (r = 0.943). The data show a strong correlation coefficient between the amount of lactic acid and aphid protein number (r = 0.693). More studies are needed to evaluate the relationship between the pollination efficiency of red clover by bees and the multiplicity of red clover proteins in honey protein, as well as microbiota diversity and the influence of nature or plant diversity on the occurrence of microbiota in honey.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信