拟除虫菊酯类杀虫剂对蜜蜂的毒性和影响

蜜蜂是最重要的农业授粉昆虫之一,蜜蜂在授粉过程中极有可能接触到广泛使用的广谱杀虫剂-拟除虫菊酯,大多数拟除虫菊酯对蜜蜂等农业授粉昆虫有较高的毒性.本文对拟除虫菊酯类杀虫剂的作用机理进行了综述;总结了蜂群及蜂产品中拟除虫菊酯类杀虫剂的残留现状、拟除虫菊酯对蜜蜂的急性毒性以及亚致死效应,讨论了拟除虫菊酯类杀虫剂复配农药对蜜...     

中国蜜蜂新病原的分离

蜜蜂是自然界最主要的授粉昆虫,它们除了为农作物授粉外,还为人类提供营养丰富的蜂产品,具有重要的经济价值和社会效益。然而春季蜜蜂的"爬蜂病"几乎是年复一年的发生,轻则削弱蜂群,重则使蜜蜂全部死亡。引起蜜蜂"爬蜂病"的病原包括细菌、孢子虫、花粉、病毒、螺原体等多种,因此,准确鉴定出蜜蜂发病的病因对于蜜蜂疾病的正确防治非常必要。     

中国养蜂学研究进展

近年来,随着国家对蜂业的重视和支持,中国养蜂学研究工作取得长足发展。文章从蜜蜂资源与遗传育种、蜜蜂病虫害诊断与防治、授粉昆虫与授粉技术、蜂产品加工和蜂产品质量安全与检测等5个方面较详细地介绍了近年来中国养蜂学科学研究的最新进展,并对今后的学科发展方向进行了预测。     

河南芝麻授粉昆虫初步调查

为了清楚了解芝麻花授粉昆虫种类、昆虫的授粉规律和授粉时间,2009年对河南省平舆县高杨店乡的13个样点芝麻花授粉昆虫进行调查,采集到授粉昆虫标本65份.经过整理鉴定,芝麻花授粉昆虫共计5目14科25种.其中,蜜蜂占授粉昆虫的92%,是大田芝麻主要的授粉昆虫.蜜蜂授粉出勤高峰出现在8:00～8:50和18:00～18:50.     

壁蜂及蜜蜂授粉对苹果和大樱桃授粉服务功能分析

【目的】传粉昆虫在果树生产中发挥着非常重要的授粉服务功能。但有关壁蜂授粉、蜜蜂授粉对苹果和大樱桃的服务功能不清楚。本论文针对苹果、大樱桃传粉昆虫不足、果品品质不高等科学问题,连续3年系统地调查和分析了胶东半岛主要传粉昆虫(壁蜂、蜜蜂)对苹果、大樱桃的产量与品质促进作用,以评价传粉昆虫对苹果与大樱桃的生态服务功能。【方法】2015-2018年在山东省胶东半岛选择了6个果园进行了壁蜂、蜜蜂释放与不放蜂对照处理,系统测定了经壁蜂授粉、蜜蜂授粉、常规授粉等不同的授粉处理后苹果、大樱桃的座果率、Vc含量、可溶性固形物、总糖及产量的变化。【结果】利用壁蜂、蜜蜂授粉可以显著提高苹果、大樱桃的座果率、Vc含量、可溶性固形物、总糖、总酸含量及风味(固酸比)值;可以增加苹果、大樱桃产量,显著提高其果品品质;而且壁蜂授粉的效果均高于蜜蜂授粉。【结论】在胶东果园可以通过释放壁蜂和蜜蜂,以提高苹果、大樱桃的授粉服务功能;且由于壁蜂具有耐低温、采集速度快、授粉效率高、管理简便、应用成本低的优势,壁蜂的应用前景更为广阔。     

蜜蜂的前世今生

最古老的蜜蜂化石发现暨蜜蜂基因组测序完成,使看似微不足道的小蜜蜂再次进入人们的视线。蜜蜂是一种从野生状态经人类驯养后而成为家养的昆虫。人类饲养蜜蜂已有几千年的历史,人类曾居住过的山涧中有对7000年前从野蜂窝中采集蜂蜜的描绘。养蜂业更是现代生态农业的一个蘑要组成部分。饲养蜜蜂,能获得蜂蜜、蜂王浆、蜂胶等各种蜂产品。蜜蜂还具有带翅膀的“媒人”的美称,它们能为农作物授粉。     

蜜蜂抗菌肽研究及其应用进展

抗菌肽是一类由特定基因编码的小分子多肽,广泛分布于各种生物中,是生物天然免疫的重要效应分子,其对缺乏获得性免疫系统的昆虫尤为重要。蜜蜂是一种对环境极其重要的社会性模式昆虫,又有着极高的经济价值,因此蜜蜂抗菌肽有着较大的研究意义。本文对蜜蜂4种天然免疫抗菌肽(Apidaecin、Abaecin、Hymenoptaecin和Defensin)和蜂产品中的抗菌肽(Jelleines、Melittin和Apamin)研究进展进行了综述,介绍了它们的功能、作用机制及其应用,提出了蜜蜂抗菌肽未来可行的研究方向,旨在推动蜜蜂抗菌肽的研究。     

中国水果和蔬菜昆虫授粉的经济价值评估

水果和蔬菜是二大类最主要的虫媒作物, 在农业生产中占据十分重要的地位, 但是近几十年来授粉昆虫在多国出现了不同程度的下降, 影响了农业生产的经济效益。为了明确中国主要授粉昆虫的现状以及昆虫授粉在中国水果和蔬菜生产中的经济地位, 本文分析了1961-2009年间中国主要授粉昆虫蜜蜂的数量动态以及水果和蔬菜种植的变化特征; 并以2008年种植的与人类食品密切相关的44种水果和蔬菜为研究对象, 引入农作物对昆虫授粉的依赖性参数, 应用生物经济学的方法评估了昆虫授粉对中国水果和蔬菜产生的经济价值。结果表明: 1961-2009年的49年之间, 中国主要授粉昆虫蜜蜂蜂群数量增加了161%, 水果和蔬菜种植面积增加了472%, 产量增加了833%。中国水果和蔬菜中虫媒作物产量的提高, 与作物种植面积的增长密切相关（r=0.995, P<0.01）, 也与主要授粉昆虫蜜蜂蜂群数量增加有关（r=0.804, P<0.01）。2008年昆虫授粉对中国水果和蔬菜产生的经济价值为521.7亿美元, 占44种水果和蔬菜总产值的25.5%。水果类对昆虫授粉的依赖程度较高, 授粉产生的经济价值大于蔬菜类。在昆虫授粉的贡献中, 苹果、西瓜、梨、芒果和李占据前5位。昆虫授粉对中国水果和蔬菜产生的经济价值十分巨大, 中国水果和蔬菜对昆虫授粉的依赖程度超过15.9%的全球平均水平。随着中国水果和蔬菜种植面积的持续增长, 中国需要更多的授粉昆虫为其提供授粉服务。     

邮票图说达尔文和他的昆虫情缘

今年是伟大的进化论创建者达尔文诞生200周年,本文通过邮票介绍达尔文的昆虫情缘。其中主要内容有:(1)有关纪念达尔文的邮票;(2)他青少年时代是个甲虫迷;(3)在南美和昆虫打交道;(4)昆虫成为进化论的重要元素;(5)他睿智预测马达加斯加存在长喙天蛾,足以为花冠长300mm的兰花授粉。     

吡虫啉对蜜蜂行为与生理影响研究进展

蜜蜂是一种社会性昆虫,也是重要的授粉昆虫,对发展农业生产、维护生态环境和物种多样性有极其重要的意义。吡虫啉是一种活性高、杀虫谱广的新烟碱类杀虫剂,对蜜蜂等传粉昆虫造成潜在危害。本文主要从吡虫啉对蜜蜂的作用机制、暴露途径、代谢过程、行为影响等方面进行叙述,重新评估蜜蜂接触杀虫剂的"安全水平",从而确定最安全有效的施用浓度,为我国新烟碱类杀虫剂对蜜蜂安全性评价工作提供参考。     

生态产品价值实现率评价方法——以丽水市为例

生态产品价值实现是指在维持生态系统稳定性和完整性的前提下,通过合理开发利用生态产品,将其生态价值转化为经济效益的过程。生态产品价值实现机制包含了促进生态产品价值实现的政策、市场和技术机制。生态产品通过各种途径实现的经济价值总和称为生态产品价值实现量。生态产品价值实现量与生态产品总值(GEP)的比值为生态产品价值实现率。评估生态产品价值实现率是评判生态产品价值实现状况的基础,是评估生态产品价值实现机制是否有效运转的重要前提。提出生态产品价值实现率的概念和核算方法,以浙江省丽水市为例,在核算GEP的基础上,评估生态产品价值实现量与实现率来分析丽水市生态产品价值实现状况、问题及影响因素,提出提高生态产品价值实现率的对策建议。研究表明,丽水市2019年GEP为4110.21亿元,生态产品价值实现量为1017.49亿元,生态产品价值实现率为24.76%。丽水生态产品价值实现模式主要有市场交易和政府补偿两种模式。市场交易模式贡献了95.84%的生态产品价值实现量,是目前丽水市最有效的生态产品价值实现模式,但存在价值实现效率不均衡、对于缺乏市场或是市场机制不成熟的生态产品不适用等问题。政府补偿模式贡...     

Glycation products in infant formulas: chemical,analytical and physiological aspects

Infant formulas are milk-based products, which are adapted to the composition of human milk. To ensure microbiological safety and long shelf life, infant formulas usually undergo rigid heat treatment. As a consequence of the special composition and the heat regimen, infant formulas are more prone to thermally induced degradation reactions than regular milk products. Degradation reactions observed during milk processing comprise lactosylation yielding the Amadori product lactulosyllysine, the formation of advanced glycation end products (AGEs), and protein-free sugar degradation products, as well as protein or lipid oxidation. Several methods have been developed to estimate the heat impact applied during the manufacturing of infant formulas, including indirect methods such as fluorescence analysis as well as the analysis of defined reaction products. Most studies confirm a higher degree of damage in infant formulas compared to regular milk products. Differences between various types of infant formulas, such as liquid, powdered or hypoallergenic formulas depend on the analyzed markers and brands. A considerable portion of protein degradation products in infant formulas can be avoided when process parameters and the quality of the ingredients are carefully controlled. The nutritional consequences of thermal degradation products in infant formulas are largely unknown.     

Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products

Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne pathogens and spoilage microorganisms, and bacteriocins are important candidates to preserve these products. Bacteriocins have been extensively studied to preserve foods of animal origin. However, little information is available for their use in vegetable products, especially in minimally processed ready-to-eat fruits. Although, many bacteriocins possess useful characteristics that can be used to preserve fruit products, to date, only nisin, enterocin AS-48, bovicin HC5, enterocin 416K1, pediocin and bificin C6165 have been tested for their activity against spoilage and pathogenic microorganisms in these products. Among these, only nisin and pediocin are approved to be commercially used as food additives, and their use in fruit products is still limited to certain countries. Considering the increasing demand for fresh-tasting fruit products and concern for public safety, the study of other bacteriocins with biochemical characteristics that make them candidates for the preservation of these products are of great interest. Efforts for their approval as food additives are also important. In this review, we discuss why the study of bacteriocins as an alternative method to preserve fruit products is important; we detail the biotechnological approaches for the use of bacteriocins in fruit products; and describe some bacteriocins that have been tested and have potential to be tested for the preservation of fruit products.     

Use of natural products in the crop protection industry

Nature is a rich source of compounds exhibiting biological activity against weeds, plant diseases, insects and mites. Many of these natural products have complex structures, insufficient biological activity and low persistence under field conditions. Thus the share of natural products being used as active ingredients per se in today’s crop protection market is relatively small. In some cases the natural products have been further modified to provide semi-synthetic derivatives with improved biological properties. More importantly, natural products served as lead structures inspiring chemists to prepare new synthetic analogues with often improved biological activity, simplified structures, increased safety towards humans and the environment and an optimized persistence. This article is not an extensive review of natural products in crop protection, but it discusses some examples illustrating the use of natural products per se, their use as starting materials to prepare semi-synthetic products, and their use as lead structures to prepare new synthetic products which may in the end bear no resemblance to the initial lead.     

Lipase-Catalyzed Reactions for Modification of fats and other Lipids

Applications of lipase-catalyzed reactions, such as hydrolysis of fats for the production of fatty acids and esterification or interesterification of fats and other lipids for the preparation of diverse products in food and non-food industries, are reviewed. At present, the application of lipases in biotechnological processes seems to be economically feasible and appropriate mainly for the preparation of specific products of high commercial value, which cannot be prepared conveniently by chemical synthesis. For example, polyunsaturated fatty acids that can be used in dietetic products are prepared under mild conditions by hydrolysis of marine oils and certain plant oils with non-specific triacylglycerol lipases. Very long chain monounsaturated fatty acids (gadoleic, erucic and nervonic) that are of value in oleochemical industry can be prepared by partial hydrolysis of cruciferous oils with sn-1,3-specific lipases. Lipase-catalyzed esterification yields a variety of products, such as monoacylglycerols that are used as emulsifiers, and wax esters resembling jojoba oil which is used in cosmetics industry. Interesterification of fats with sn-1,3-specinc lipases affords specialty products, such as cocoa butter substitutes which are used in confectionary products and medium chain triacylglycerols that can be used in dietetic products. Phospholipase-catalyzed exchange of acyl moieties or bases of glycerophos-pholipids yields several products of biomedical interest.     

Utilization of cephalothin by Yersinia enterocolitica as sole carbon and energy source

Two Yersinia enterocolitica strains were able to utilize the products of cephalothin degradation. The utilization of these products was shown by an increase of oxygen uptake by Y. enterocolitica with cephalothin as the only substrate, and by the growth of both strains with the hydrolysis products of cephalothin as sole energy and carbon sources. Nuclear magnetic resonance analysis of the cephalothin degradation reaction demonstrated the progressive disappearance of hydrolysis products. However, the products of benzylpenicillin degradation could not be utilized by Y. enterocolitica.     

DIFFERENTIAL THRESHOLD AND PSYCHOPHYSICAL POWER FUNCTION OF SWEETNESS SENSATION: APPLIED PSYCHOPHYSICS AND PROSPECT THEORY ON FORMULATING BAKING PRODUCTS

The main purpose of this project was to develop the optimal sweetness sensation framework for baking products. Phase 1 was designed to measure consumers' differential thresholds of sweetness sensation when the sweetener contents of various sweetener‐leveled products were increased and lowered by using the constant stimuli method. Results indicated that the consumers' differential thresholds increased when the initial sweetener levels of products increased. Phase 2 was designed to establish the psychophysical power function of sweetener‐content changes and consumers' psychological sensation of products with different sweetener levels by adopting the magnitude estimation method. Regardless of the initial sweetener levels of products, the results showed that consumers perceived the products as less sweet immediately after the sweetener contents of products dropped by even a small amount; however, consumers perceived products as sweeter only when products dramatically increased in contents of sweetener.     

Non-enzymatic glycation of proteins: From diabetes to cancer

Incubation of proteins with glucose leads to their non-enzymatic glycation and formation of Amadori products known as an early glycation product. Oxidative cleavage of Amadori products is considered as a major route to advanced glycation endproducts (AGEs) formation in vivo. Non-enzymatic glycation of proteins or Maillard reaction is increased in diabetes mellitus due to hyperglycemia and leads to several complications such as blindness, heart disease, nerve damage, and kidney failure. The early and advanced glycation products are accumulated in plasma and tissues of diabetic patients and cause production of autoantibodies against corresponding products. The advanced glycation products are also associated with other diseases like cancer. This review summarizes current knowledge of these stage specific glycated products as common and early diagnostic biomarkers for the associated diseases and the complications with the aim of a novel therapeutic target for the diseases.     

Specialty products made from goat milk

Although it may not be important in certain parts of the world, the contribution of goat milk to the economic and nutritional wellbeing of humanity is undeniable in many developing countries, especially in the Mediterranean, Middle East, Eastern Europe and South American countries. Goat milk has played a very important role in health and nutrition of young and elderly. Goat milk has also been known for its beneficial and therapeutic effects on the people who have cow milk allergy. These nutritional, health and therapeutic benefits enlighten the potentials and values of goat milk and its specialty products. The chemical characteristics of goat milk can be used to manufacture a wide variety of products, including fluid beverage products (low fat, fortified, or flavored) and UHT (ultra high temperature) milk, fermented products such as cheese, buttermilk or yogurt, frozen products such as ice cream or frozen yogurt, butter, condensed/dried products, sweets and candies. In addition, other specialty products such as hair, skin care and cosmetic products made from goat milk recently have gained a further attention. Nevertheless, high quality products can only be produced from good quality goat milk. The quality milk should have the potential to tolerate technological treatment and be transformed into a product that satisfies the expectations of consumers, in terms of nutritional, hygienic and sensory attributes. Taste is the main criteria used by consumers to make decisions to purchase and consume goat milk and its products. Typical goat taste is considered as a quality component in certain goat cheese products. Farmers can produce more value-added products for the economic sustainability of their business and the dairy goat industry in general.     

微生物肽类次级代谢产物研究进展

微生物肽类次级代谢产物是一类重要的天然产物,因含有稀有氨基酸而具有丰富的化学结构和生物活性。随着微生物天然产物分离纯化技术的发展,新型肽类产物层出不穷,在微生物次级代谢产物的研究领域扮演了重要的角色。本文综述近年来发现的来自细菌和真菌的微生物肽类代谢产物,以及采用基因挖掘等手段人工合成的新型肽类产物,并结合近年来本团队昆虫病原线虫共生菌肽类产物的研究积累,分析微生物肽类产物研究存在的问题及可能的解决方案,以期为微生物导向的新型活性肽类产物的深入发掘和应用研究提供参考。