Effects of a propolis‐based diet on fatty acids, cuticular hydrocarbons and immune system in worker honey bees ( Apis mellifera )

Abstract Propolis contributes to the health of Apis mellifera colonies and has been proposed as an additive in artificial bee diets due to its antimicrobial capacity against common pathogens. However, the sublethal effects of propolis consumption remain poorly understood. To assess these effects, newly emerged bees were fed a sugar‐based diet supplemented with propolis for ten days, and changes in physiological and immune parameters were evaluated. Total lipids, fatty acids, cuticular hydrocarbons and the expression of immune‐related and vitellogenin genes were determined. Bees fed with propolis exhibited changes in fatty acid content, cuticular hydrocarbons and immune gene expression, characterized by increased levels of saturated fatty acids, methyl‐alkanes and hymenoptaecin expression, along with reduced amounts of monounsaturated fatty acids and alkanes. These findings suggest that long‐term dietary intake of propolis may induce physiological changes in worker bees that could affect individual homeostasis and processes mediated by cuticular hydrocarbons. Further studies are required to elucidate the underlying mechanisms and evaluate the potential therapeutic role of propolis in beekeeping.