Metagenomic Analysis of Bacterial Communities in Bee Bread in Türkiye

Year 2024, Volume: 11 Issue: 4, 904 - 914, 12.10.2024

Esengül Erdem

https://doi.org/10.30910/turkjans.1455870

Abstract

This study aims to investigate the bacterial community structure in bee bread samples collected from 10 provinces of Türkiye using next-generation sequencing (NGS) and metagenomic analysis. Bacterial genomic DNA was extracted and sequenced using Illumina MiSeq. Bioinformatic analysis involved quality assessment, OTU classification, principal coordinate analysis (PCoA), and diversity index calculations. Heatmap and PCoA were utilized to explore the impact of locality and ecological zones on microbial diversity. Metagenomic analysis of 12 bee bread samples revealed 276,583 high-quality sequencing reads. The dominant bacterial phyla identified were Proteobacteria, Actinobacteria, Cyanobacteria, and Firmicutes. At the genus level, Streptomyces, Streptococcus, Bacillus, and Synechococcus were the most abundant, with Streptomyces and Bacillus playing key roles in the fermentation process of bee bread. The Shannon diversity index (ranging from 2.92 to 4.26) and Simpson's index (0.83 to 0.95) indicated high species diversity and relative abundance in bee bread. The study underscores the need for locality-specific approaches in beekeeping management and highlights the potential significance of beneficial bacterial taxa, particularly those involved in fermentation, in contributing to the nutritional and health properties of bee bread. These findings provide a foundation for further research on the microbial dynamics that support bee colony health.

Keywords

Bee bread, bacterial community structure, metagenomic analysis, microbial diversity, Türkiye

Türkiye'de Arı Ekmeğinde Bulunan Bakteriyel Toplulukların Metagenomik Analizi

Abstract

Bu çalışma, Türkiye'nin 10 ilinden toplanan 12 adet arı ekmeği örneğindeki bakteriyel topluluk yapısını next-generation sequencing (NGS) ve metagenomik analiz kullanarak araştırmayı amaçlamaktadır. Bakteriyel genomik DNA, Illumina MiSeq kullanılarak ekstrakte edilmiş ve dizilenmiştir. Biyoinformatik analiz, kalite değerlendirmesi, OTU sınıflandırması, principal coordinate analysis (PCoA) ve çeşitlilik indeksi hesaplamalarını içermektedir. Isı haritası ve PCoA, lokasyon ve ekolojik bölgelerin mikrobiyal çeşitlilik üzerindeki etkisini belirlemek amacı ile kullanılmıştır. 12 arı ekmeği örneği analiz edilerek 276,583 yüksek kaliteli DNA dizilimi elde edilmiştir. En baskın bakteri şubeleri Proteobacteria, Actinobacteria, Cyanobacteria ve Firmicutes olarak belirlenmiştir. Streptomyces, Streptococcus, Bacillus ve Synechococcus en bol bulunan cinsler olarak belirlenmiştir. Streptomyces ve Bacillus, arı ekmeğinin fermantasyon sürecinde kilit rol oynamaktadır. Shannon çeşitlilik indeksi (2.92 ile 4.26 arasında değişmekte) ve Simpson indeksi (0.83 ile 0.95 arasında değişmekte) arı ekmeğinde yüksek tür çeşitliliği ve göreceli bolluğu göstermiştir. Çalışma, arıcılıkta lokasyona özgü yaklaşımların gerekliliğini vurgulamakta ve özellikle fermantasyon sürecine katılan faydalı bakteriyel taksonların arı ekmeğinin besin ve sağlık özelliklerine katkıda bulunmadaki potansiyel önemine dikkat çekmektedir. Bu bulgular, koloni sağlığını destekleyen mikrobiyal dinamikler üzerine gelecekte yapılacak araştırmalar için bir temel sağlamaktadır.

Keywords

Arı ekmeği, bakteri topluluk yapısı, metagenomik analiz mikrobiyal çeşitlilik, Türkiye

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