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Ghosh Sampat,Jung Chuleui 한국응용곤충학회 2022 Journal of Asia-Pacific Entomology Vol.25 No.1
Bee bread is prepared from pollen sources and salivary secretions by honey bee workers to serves the nutritional purpose of colony members. However, changes in nutrient composition occurring in bee bread from the pollen sources including pollen patty are poorly understood. We, therefore, examined the nutrient contents of pollen patty, used as source pollen feed of honey bee colony, and bee bread prepared by honey bee from this source at different time interval. Results revealed that amino acid content was increased from pollen patty to bee bread but fatty acid content was decreased. Essential amino acids like valine, lysine, and nonessential amino acids such as proline and alanine increased significantly over time. Among fatty acids, oleic acid, linoleic acid and linolenic acid decreased significantly from pollen patty to bee bread. Minerals contents in bee bread did not show any significant change during the study period. These changes could be presumably justified due to addition of nectar, honey, gland secretions and also microbial symbionts which remains as a task of further study.
Perception of entomophagy in Korean population
Sampat Ghosh,So-Min Lee,Chuleui Jung 한국응용곤충학회 2017 한국응용곤충학회 학술대회논문집 Vol.2017 No.10
The present study was carried out to assess the perception of entomophagy in the Korean population. 329 respondentsof varying age groups were included in a semi-structured questionnaire survey. Results revealed that altogether 88% ofthe respondents knew ‘entomophagy’ fully or partially which is higher than few other scientific reports examined consumeracceptance in different countries, probably suggesting a rich tradition of using insects for food and medicinal purposesin Korea. Males were found more inclined to accept insect as food while females were neophobic. A similar trend wasobserved in case of using insects as a food ingredient. Acceptance of insect as food and or food ingredients was foundmore among older people in comparison to younger people which could be presumably because of familiarity with ancestralknowledge. Taste or flavor was found the most important determinant factor followed by nutrition and environmental issues.The outcomes of the study advocate ‘awareness’ of food safety, environmental and health issues among consumers canbe an instrument for wide acceptance of entomophagy.
Ghosh, Sampat,Meyer-Rochow, Victor Benno,Jung, Chuleui The Ecological Society of Korea 2021 Journal of Ecology and Environment Vol.45 No.1
Despite the consumption of bee brood in several parts of the world, particularly in the tropical areas, the practice has received comparatively little attention. We have reviewed all the available information on the nutrient composition and functional properties of different developmental stages of honey bee workers belonging to different species and subspecies. Noticing the competent nutrient composition of, in particular, honey bee brood, pupae, and prepupae, we suggest that they could be a potential source of human nutrition as well as animal feed. Moreover, drone brood is an ideal candidate for use as a food or as food ingredient. However, to analyze the functional properties of different honey bee species remains a task for further analysis.
Sampat Ghosh,Sukjun Sun,Hyeonjeong Jang,Chuleui Jung 한국양봉학회 2024 韓國養蜂學會誌 Vol.39 No.2
The comprehensive understanding of amino acid dynamics from fresh pollen to bee-collected pollen and ultimately to bee bread remains an enduring inquiry in apicultural research. In this study, we investigate the alterations in amino acid composition across three pivotal stages: fresh pollen, bee-collected pollen, and bee bread. Notably, pollen demonstrated significantly higher protein levels (31.7 g/100 g) compared to both bee pollen (21.1 g/100 g) and bee bread (20.4 g/100 g). Although protein content between bee pollen and bee bread showed no substantial difference, a detailed analysis of amino acids unveiled distinct patterns. Notably, ten amino acids were significantly more abundant in bee pollen, indicating a decrease during the transition to bee bread. Interestingly, proline levels increased significantly in bee bread, consistent with previous findings. This study highlights dynamic fluctuations in amino acid composition influenced by honey bee behavior and symbiont interactions, tailored to their nutritional needs. These observations are specific to rapeseed pollen but may offer insights into other pollen types in future studies.
Ghosh, Sampat,Jeon, Hyejin,Jung, Chuleui The Ecological Society of Korea 2020 Journal of Ecology and Environment Vol.44 No.1
Background: Pollen is an important source of protein and lipids for many animals including honey bees. In order to understand the foraging behaviour of honey bee colonies and preference among the available floral resources, pollen collections from three experimental healthy colonies of honey bees were analysed in the month of June. Results: The amount of pollen collections were related to the colony's need which was indicated by the number of larval and adult bees present in the hive. Interesting was the sequence of pollen collection from different floral sources. All honey bee colonies collected pollens from Trifolium repens first, then Erigeron annus and the third choice was Coreopsis drummondii and Oenothera biennis flowers. Total protein content of Trifolium pollen was the highest (20.0 g/100 g DM), and the others were in the range of 8.9-11.4 g/100 g DM. Conclusion: The results indicated that the first criteria for honey bee foraging preference of pollens would be the nutritional contents of protein and the resource availability of the lesser nutritious floral sources. This information can help pollinator protection programmes of habitat manipulation using flowering plants for nectar and pollen sources.
Exploring nutritional composition of bee feed: Insights into honey bee nutrition
Sampat Ghosh,Chuleui Jung 한국응용곤충학회 2023 한국응용곤충학회 학술대회논문집 Vol.2023 No.10
The foraging behavior of honey bees can be attributed to the nutritional incentives they gain from their activities. Nevertheless, a persistent question has revolved around how the nutritional composition undergoes alterations during the process of converting pollen into bee bread. We embarked on a comprehensive investigation of nutritional shifts, spanning from fresh pollen to bee-pollen, pollen patties, and bee bread. Our research findings unveiled that pollen exhibited notably higher levels of individual amino acids, resulting in significantly elevated overall amino acid content compared to bee-collected pollen. While we provided pollen patty to the honey bee colony, initially, during the first 3 to 7 days, there were no substantial discrepancies in the total amino acid content between bee bread and the pollen patty. Intriguingly, unlike most amino acids, we detected a distinct pattern of higher proline content in bee bread compared to bee-pollen or the pollen patty. This shift in amino acid composition likely stems from the incorporation of nectar and other secretions during the bee bread-making process. Moreover, over a span of approximately 14 days within hive conditions, the amino acid content in bee bread increased. Conversely, in terms of fatty acid contents, they were found to be lower in bee bread than those in the pollen patty, with no significant temporal differences observed. Regarding mineral content, bee bread, in general, contained fewer minerals than bee pollen and pollen patties. In conclusion, the transformation of pollen into bee bread involves dynamic alterations in nutrient contents, influenced by both intrinsic bee-related factors and external factors within the hive environment.
Sampat Ghosh,Kyoung Choi,Sangwon Kim,Chuleui Jung 한국양봉학회 2017 韓國養蜂學會誌 Vol.32 No.1
The body weight and body compositions were measured on Buff-tailed Bumblebee, Bombus terrestris queen during overwintering to understand the change of the physical status and to evaluate the nutritional requirement for the oviposition by queen after overwinter. Results revealed increase in body weight and body fat (6.5 and 9.5% respectively) during the first week of overwintering initiation and subsequent decrease (11 and 79.5% respectively) in the later phase of overwintering. On the other hand, during early stage of overwinter the total body protein content increased by 12.3%, and by the end of overwintering, it was 37.6% higher than that of early stage. In the present investigation, the decreasing trend of fats and increasing trend of amino acids and thus proteins during overwintering suggest that the fats are primarily utilized for the metabolic purposes during diapause when bumble bee queens could not consume any feed, and the protein helps to sustain and lowering the freezing point in time of sub-zero temperatures of overwintering in temperate zone.