Bumblebees are declining at alarming rate worldwide, posing a significant threat to the function and diversity of temperate ecosystems. These declines have been attributed, in part, to the direct effect of specific pathogens on bumblebee survival. However, pathogens may also have a negative impact on host populations indirectly through immune-induced cognitive deficits in infected individuals. To gain greater insight into mechanisms and potential conservation implications of such 'immune-brain crosstalk' in bumblebees, we non-pathogenetically activated humoral and cellular immune pathways in individuals and then tested for long-term reductions in cognitive performance and foraging proficiency. We show that chronic activation of humoral, but not a cellular, immune pathways and effectors in foragers significantly reduces their ability to flexibly and efficiently harvest resources in multi-sensory floral environments for at least 7 days post-treatment. Humoral defense responses thus have the potential to confer significant foraging costs to bumblebee foragers over timeframes that would negatively impact colony growth and reproductive output under natural conditions. Our findings indicate that fitness effects of immune-brain crosstalk should be considered before attributing wild bumblebee decline to a particular pathogen species.
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http://dx.doi.org/10.1038/s41598-018-24372-5 | DOI Listing |
AoB Plants
January 2025
INRAE, URP3F, 86600 Lusignan, France.
Perennial grasses' reproductive phenology profoundly impacts plant morphogenesis, biomass production, and perenniality in natural ecosystems and cultivated grasslands. Complex interactions between vegetative and reproductive development complicate grass phenology prediction for various environments and genotypes. This work aims to analyse genetic × environment interactions effects on tiller growth and reproductive development in Three perennial ryegrass cultivars, Bronsyn, Carvalis, and Tryskal, were grown from seedling to heading under four inductive conditions.
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February 2025
College of Horticulture, Northwest Agriculture and Forest University, Yangling, Shaanxi 712100, China. Electronic address:
Green is no longer the only color used to describe tea leaves. As tea plants with different leaf colors-white, yellow, and purple-yield significant economic benefits, scholars are growing increasingly curious about whether these differently colored leaves possess unique aromatic characteristics. Headspace solid-phase microextraction (HS-SPME) combined with GC-MS was used to analyze the volatile metabolites of buds and leaves from 7 white-leaf tea plants, 9 yellow-leaf tea plants, 4 purple-leaf tea plants, and 7 normal (green) tea plants.
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February 2025
Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China. Electronic address:
Aroma plays a crucial role in the quality of pure green tea beverage. However, there are limited methods to improve their aroma. In this study, green tea produced using shaking and piling process (SPGT) demonstrated a notable improvement in aromatic intensity, particularly in floral, fruity, and sweet notes.
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February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
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February 2025
Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
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