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A DNA Barcoding Approach to Characterize Pollen Collected by Honeybees
Authors:Andrea Galimberti  Fabrizio De Mattia  Ilaria Bruni  Daniela Scaccabarozzi  Anna Sandionigi  Michela Barbuto  Maurizio Casiraghi  Massimo Labra
Institution:1. Università degli Studi di Milano-Bicocca, ZooPlantLab, Dipartimento di Biotecnologie e Bioscienze, Milano, Italy.; 2. Parco Regionale della Grigna Settentrionale, Barzio, Italy.; Consiglio Nazionale delle Ricerche (CNR), Italy,
Abstract:In the present study, we investigated DNA barcoding effectiveness to characterize honeybee pollen pellets, a food supplement largely used for human nutrition due to its therapeutic properties. We collected pollen pellets using modified beehives placed in three zones within an alpine protected area (Grigna Settentrionale Regional Park, Italy). A DNA barcoding reference database, including rbcL and trnH-psbA sequences from 693 plant species (104 sequenced in this study) was assembled. The database was used to identify pollen collected from the hives. Fifty-two plant species were identified at the molecular level. Results suggested rbcL alone could not distinguish among congeneric plants; however, psbA-trnH identified most of the pollen samples at the species level. Substantial variability in pollen composition was observed between the highest elevation locality (Alpe Moconodeno), characterized by arid grasslands and a rocky substrate, and the other two sites (Cornisella and Ortanella) at lower altitudes. Pollen from Ortanella and Cornisella showed the presence of typical deciduous forest species; however in samples collected at Ortanella, pollen of the invasive Lonicera japonica, and the ornamental Pelargonium x hortorum were observed. Our results indicated pollen composition was largely influenced by floristic local biodiversity, plant phenology, and the presence of alien flowering species. Therefore, pollen molecular characterization based on DNA barcoding might serve useful to beekeepers in obtaining honeybee products with specific nutritional or therapeutic characteristics desired by food market demands.
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