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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
24/02/2017 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GRÜTER, C.; SEGERS, F. H. I. D.; MENEZES, C.; VOLLET-NETO, A.; FALCÓN, T.; ZUBEN, L. von; BITONDI, M. M. G.; NASCIMENTO, F. S.; ALMEIDA, E. A. B. |
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Afiliação: |
Christoph Grüter, USP/Johannes Gutenberg University Mainz; Francisca H. I. D. Segers, USP/Institute of Zoology, Johannes Gutenberg University Mainz; CRISTIANO MENEZES, CPATU; Ayrton Vollet-Neto, USP; Tiago Falcón, USP; Lucas von Zuben, USP; Márcia M. G. Bitondi, USP; Fabio S. Nascimento, USP; Eduardo A. B. Almeida, USP. |
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Título: |
Repeated evolution of soldier sub-castes suggests parasitism drives social complexity in stingless bees. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Nature Communications, v. 8, art. n. 4, 23 Feb. 2017. |
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DOI: |
10.1038/s41467-016-0012-y |
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Idioma: |
Inglês |
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Conteúdo: |
The differentiation of workers into morphological castes represents an important evolutionary innovation that is thought to improve division of labor in insect societies. Given the potential benefits of task-related worker differentiation, it is puzzling that physical worker castes, such as soldiers, are extremely rare in social bees and absent in wasps. Following the recent discovery of soldiers in a stingless bee, we studied the occurrence of worker differentiation in 28 stingless bee species from Brazil and found that several species have specialized soldiers for colony defence. Our results reveal that worker differentiation evolved repeatedly during the last ~ 25 million years and coincided with the emergence of parasitic robber bees, a major threat to many stingless bee species. Furthermore, our data suggest that these robbers are a driving force behind the evolution of worker differentiation as targets of robber bees are four times more likely to have nest guards of increased size than non-targets. These findings reveal unexpected diversity in the social organization of stingless bees. |
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Palavras-Chave: |
Evolução. |
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Thesagro: |
Abelha; Parasitismo. |
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Categoria do assunto: |
O Insetos e Entomologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156700/1/NatureCristiano.pdf
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Marc: |
LEADER 01897naa a2200265 a 4500
001 2065560
005 2022-05-19
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1038/s41467-016-0012-y$2DOI
100 1 $aGRÜTER, C.
245 $aRepeated evolution of soldier sub-castes suggests parasitism drives social complexity in stingless bees.$h[electronic resource]
260 $c2017
520 $aThe differentiation of workers into morphological castes represents an important evolutionary innovation that is thought to improve division of labor in insect societies. Given the potential benefits of task-related worker differentiation, it is puzzling that physical worker castes, such as soldiers, are extremely rare in social bees and absent in wasps. Following the recent discovery of soldiers in a stingless bee, we studied the occurrence of worker differentiation in 28 stingless bee species from Brazil and found that several species have specialized soldiers for colony defence. Our results reveal that worker differentiation evolved repeatedly during the last ~ 25 million years and coincided with the emergence of parasitic robber bees, a major threat to many stingless bee species. Furthermore, our data suggest that these robbers are a driving force behind the evolution of worker differentiation as targets of robber bees are four times more likely to have nest guards of increased size than non-targets. These findings reveal unexpected diversity in the social organization of stingless bees.
650 $aAbelha
650 $aParasitismo
653 $aEvolução
700 1 $aSEGERS, F. H. I. D.
700 1 $aMENEZES, C.
700 1 $aVOLLET-NETO, A.
700 1 $aFALCÓN, T.
700 1 $aZUBEN, L. von
700 1 $aBITONDI, M. M. G.
700 1 $aNASCIMENTO, F. S.
700 1 $aALMEIDA, E. A. B.
773 $tNature Communications$gv. 8, art. n. 4, 23 Feb. 2017.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
26/04/2022 |
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Data da última atualização: |
27/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
DANTAS, D. L. DA S.; VIEIRA, V. B.; SOARES, J. K. B.; SANTOS, K. M. O. dos; EGITO, A. S. do; FIGUEIREDO, R. M. F. DE; LIMA, M. DOS S.; MACHADO, N. A. F.; SOUZA, M. DE F. V. DE; CONCEIÇÃO, M. L. DA; QUEIROGA, R. DE C. R. DO E.; OLIVEIRA, M. E. G. DE. |
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Afiliação: |
DALYANE LAÍS DA SILVA DANTAS, Universidade Federal da Paraíba; VANESSA BORDIN VIERA, Universidade Federal de Campina Grande; JULIANA KÉSSIA BARBOSA SOARES, Universidade Federal de Campina Grande; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; ROSSANA MARIA FEITOSA DE FIGUEIREDO, Universidade Federal de Campina Grande; MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão de Pernambuco; NÍTALO ANDRÉ FARIAS MACHADO, Universidade Federal do Maranhão; MARIA DE FÁTIMA VANDERLEI DE SOUZA, Universidade Federal da Paraíba; MARIA LÚCIA DA CONCEIÇÃO, Universidade Federal da Paraíba; RITA DE CÁSSIA RAMOS DO EGYPTO QUEIROGA, Universidade Federal da Paraíba; MARIA ELIEIDY GOMES DE OLIVEIRA, Universidade Federal da Paraíba. |
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Título: |
Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 158, 113165, p. 1-9, Mar. 2022. |
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DOI: |
https://doi.org/10.1016/j.lwt.2022.113165 |
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Idioma: |
Inglês |
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Conteúdo: |
In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product. |
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Palavras-Chave: |
Apparent viscosity. |
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Thesagro: |
Composto Fenólico; Iogurte; Nutriente Mineral; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food technology; Goat milk; Mineral content; Phenolic compounds; Schlumbergera (Cactaceae); Yogurt. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1142408/1/1-s2.0-S0023643822001001-main.pdf
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Marc: |
LEADER 02594naa a2200397 a 4500
001 2142408
005 2022-04-27
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2022.113165$2DOI
100 1 $aDANTAS, D. L. DA S.
245 $aPilosocereus gounellei (xique-xique) flour$bImproving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt.$h[electronic resource]
260 $c2022
520 $aIn this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product.
650 $aFood technology
650 $aGoat milk
650 $aMineral content
650 $aPhenolic compounds
650 $aSchlumbergera (Cactaceae)
650 $aYogurt
650 $aComposto Fenólico
650 $aIogurte
650 $aNutriente Mineral
650 $aTecnologia de Alimento
653 $aApparent viscosity
700 1 $aVIEIRA, V. B.
700 1 $aSOARES, J. K. B.
700 1 $aSANTOS, K. M. O. dos
700 1 $aEGITO, A. S. do
700 1 $aFIGUEIREDO, R. M. F. DE
700 1 $aLIMA, M. DOS S.
700 1 $aMACHADO, N. A. F.
700 1 $aSOUZA, M. DE F. V. DE
700 1 $aCONCEIÇÃO, M. L. DA
700 1 $aQUEIROGA, R. DE C. R. DO E.
700 1 $aOLIVEIRA, M. E. G. DE
773 $tLWT. Food Science and Technology$gv. 158, 113165, p. 1-9, Mar. 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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