Effect of queen cell numbers on royal jelly production and quality

Royal jelly (RJ) is a popular functional food with a wealth of health-promoting effects. Over 90% of the global RJ is produced in China mainly by a high RJ-producing honeybee (RJB) strain that can accept and feed a great number of queen larvae for RJ production. To elucidate RJ changes due to queen cell numbers (QCNs), we compared the yield, larval acceptance rate, metabolic and proteomic profiles, and antioxidant activities of RJ from 1 to 5 strips of queen cells (64 per strip) in RJB colonies. As QCNs increased, the larval acceptance rate was not found to vary (p = 0.269) whereas the RJ weight per cell began to significantly decline in the 5-strip colonies (p < 0.05). Increased QCNs had a profound impact on RJ metabolic profiles and mainly reduced fatty acid levels. Remarkably, the 10-hydroxy-2-decenoic acid (10-HDA) content, a most important indicator of RJ quality, declined gradually from 2.01% in the 1-strip colonies to 1.52% in the 5-strip colonies (p < 0.001). RJ proteomic profiles were minimally altered and antioxidant activities were not significantly changed by QCNs. Collectively, the metabolomics and proteomics data and the antioxidant activity test represent a global evaluation of the quality of RJ produced with different QCNs. Our findings gain new insights into higher-quality RJ production using the high-yielding RJBs.

Automated summary

This study investigates the effect of queen cell numbers on the quality of royal jelly produced. It is found that increasing queen cell numbers significantly decrease the quality of royal jelly, primarily through reducing fatty acid levels and the content of 10-hydroxy-2-decenoic acid.