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Abstract Polyandry, the practice of females mating with multiple males, is a strategy found in many insect groups. Whether it increases the likelihood of receiving beneficial genes from male partners and other potential benefits for females is controversial. Strepsiptera are generally considered monandrous, but in a few species females have been observed copulating serially with multiple males. Here we show that the offspring of a single female can have multiple fathers in two Strepsiptera species: Stylops ovinae (Stylopidae) and Xenos vesparum (Xenidae). We studied female polyandry in natural populations of these two species by analysis of polymorphic microsatellite loci. Our results showed that several fathers can be involved in both species, in some cases up to four. Mating experiments with S. ovinae have shown that the first male to mates with a given female contributes to a higher percentage of the offspring than subsequent males. In X. vesparum, however, we found no significant correlation between mating duration and offspring contribution. The prolonged copulation observed in S. ovinae may have the advantage of reducing competition with sperm from other males. Our results show that monandry may not be the general pattern of reproduction in the insect order Strepsiptera.

Artificial nesting resources, also known as trap nests, have proven to be an ideal method for monitoring cavity-nesting bees and wasps, their collected food resources, and natural enemies. Nowadays, trap nests are frequently used to assess responses to environmental and biodiversity changes based on multi-trophic interaction networks. Here, we reconstructed quantitative trophic interaction networks of five apoid wasps (Trypoxylon clavicerum, Passaloecus corniger, Passaloecus gracilis, Psenulus fuscipennis, Isodontia mexicana and two vespid wasp species (Ancistrocerus nigricornis, Microdynerus parvulus) using DNA barcoding. Sampling the nests during their construction period allowed us to give an accurate count and identification of the provided food items. We recovered highly resolved bi- and tripartite networks including wasp-beetle larva, wasp-cricket, natural enemy-wasp-moth larva, natural enemy-wasp-spider, and natural enemy-wasp-aphid associations. The latter include aphid species that are known as agricultural and forest pests. Although the quantitative sampling of nests entails increased time costs, it enables not only high-quality DNA barcoding but also to reconstruct quantitative interaction networks. Thus, our approach is a highly promising monitoring tool for gaining deeper knowledge on the ecology, habitat requirements and the impact of environmental and biodiversity change on cavity-nesting bees and wasps.

Wiesen und Weiden (Grünland) sind vom Menschen geschaffene Agrarflächen, die unterschiedlich – intensiv bis extensiv – bewirtschaftet werden. In Deutschland finden sich etwa ein Drittel dieser Flächen als Dauergrünland. Je nach Nutzungsintensität und -form stellt Dauergrünland einen wichtigen Lebensraum vieler Tier- und Pflanzenarten dar und kann entscheidend zum Erhalt biologischer Diversität beitragen. In dieser Literaturrecherche legen wir besonderes Augenmerk auf die Mahd und deren Auswirkungen auf Gliederfüßer (Arthropoden), einer ökologisch bedeutsamen Tiergruppe. Die Mahd trägt durch verschiedene Faktoren indirekt zum allgemeinen Arthropodenrückgang bei, wirkt aber vor allem auch direkt durch das Abtöten von Arthropoden im Mähwerk. Es werden unterschiedliche Mähwerke aus technischer Sicht beleuchtet und deren Wirkung auf die Arthropodenfauna von Grünflächen evaluiert. Zudem stellen wir bereits existierende arthropodenschonende Alternativen zur konventionellen Mähtechnik vor und diskutieren deren Potenzial. Wissenschaftliche Studien zeigen, dass unabhängig von der untersuchten Arthropodengruppe Balkenmähwerke und insbesonders Doppelmesserbalken eine geringere Mortalität verursachen als Rotationsmähwerke. Aufbereiter und Schlegelmähwerke verursachen die höchsten Schädigungen. Die konsequente Verwendung sogenannter Insektenscheuchen oder modifizierter Rotationsmähwerke könnte mit geringen wirtschaftlichen Einbußen vermutlich zu einer verminderten Arthropodenmortalität beitragen.

The emerald jewel wasp Ampulex compressa (Hymenoptera: Ampulicidae) is a solitary wasp that is widely known for its specialized hunting of cockroaches as larvae provision. Adult wasps mainly feed on pollen and nectar, while their larvae feed on the cockroachs' body, first as ecto- and later as endoparsitoids. Little is known about the expression of digestive, detoxification and stress-response-related genes in the midgut of A. compressa, or about its transcriptional versatility between life stages. To identify gut-biased genes related to digestion, detoxification, and stress response, we explored the midgut transcriptome of lab-reared A. compressa, for both adults and larvae, by focusing on the top 100 significantly up- and down-regulated genes. From the top 100 significantly differentially expressed genes (DEGs), we identified 39 and 36 DEGs putatively related to digestion and detoxification in the adult wasps and larvae, respectively. The two carbohydrases alpha-glucosidase (containing an alpha-amylase domain) and glycosyl hydrolase family 31, as well as the two proteinases chymotrypsin and trypsin, revealed the highest gene diversity. We identified six significant DEGs related to detoxification, which comprise glutathione S-transferase, cytochrome P450s and UDP-glucuronosyltransferase. The gene expression levels that were significantly expressed in both life stages vary strongly between life stages, as found in genes encoding for chymotrypsin and trypsin or glycosyl hydrolases family 31. The number of genes related to alpha-glucosidase, glycosyl hydrolase family 31, and cytochrome P450s was found to be similar across nine reference hymenopteran species, except for the identified glycosyl hydrolase family 31 gene, which was absent in all reference bee species. Phylogenetic analyses of the latter candidate genes revealed that they cluster together with their homologous genes found in the reference hymenopteran species. These identified candidate genes provide a basis for future comparative genomic and proteomic studies on (ontogenetic) dietary transitions in Hymenoptera.

Abstract Background Apoid wasps and bees (Apoidea) are an ecologically and morphologically diverse group of Hymenoptera, with some species of bees having evolved eusocial societies. Major problems for our understanding of the evolutionary history of Apoidea have been the difficulty to trace the phylogenetic origin and to reliably estimate the geological age of bees. To address these issues, we compiled a comprehensive phylogenomic dataset by simultaneously analyzing target DNA enrichment and transcriptomic sequence data, comprising 195 single-copy protein-coding genes and covering all major lineages of apoid wasps and bee families. Results Our compiled data matrix comprised 284,607 nucleotide sites that we phylogenetically analyzed by applying a combination of domain- and codon-based partitioning schemes. The inferred results confirm the polyphyletic status of the former family “Crabronidae”, which comprises nine major monophyletic lineages. We found the former subfamily Pemphredoninae to be polyphyletic, comprising three distantly related clades. One of them, Ammoplanina, constituted the sister group of bees in all our analyses. We estimate the origin of bees to be in the Early Cretaceous (ca. 128 million years ago), a time period during which angiosperms rapidly radiated. Finally, our phylogenetic analyses revealed that within the Apoidea, (eu)social societies evolved exclusively in a single clade that comprises pemphredonine and philanthine wasps as well as bees. Conclusion By combining transcriptomic sequences with those obtained via target DNA enrichment, we were able to include an unprecedented large number of apoid wasps in a phylogenetic study for tracing the phylogenetic origin of bees. Our results confirm the polyphyletic nature of the former wasp family Crabonidae, which we here suggest splitting into eight families. Of these, the family Ammoplanidae possibly represents the extant sister lineage of bees. Species of Ammoplanidae are known to hunt thrips, of which some aggregate on flowers and feed on pollen. The specific biology of Ammoplanidae as predators indicates how the transition from a predatory to pollen-collecting life style could have taken place in the evolution of bees. This insight plus the finding that (eu)social societies evolved exclusively in a single subordinated lineage of apoid wasps provides new perspectives for future comparative studies.

Beer oxidation is strictly linked to its shelf life. Chemical variation in aldehydes, higher alcohols, hops bitter substances and esters, also could have a role key in stale flavor. Bottle refermentation, is the method by which beer in the bottle is made sparkling and is often used in craft brewing. Before the process an amount of oxygen in the headspace can be a potential source of oxidation. We investigated the effect of oxygen and temperature during storage of refermented craft beer in bottles with standard and oxygen scavenger caps. Beer was stored for 13 weeks at 6, 22 and 45 °C for forced aging, and monitored by technological analysis, SPME (-) and - MS (-), Electron Paramagnetic Resonance (EPR). At 45 °C, the samples showed a decrease of International Bitterness Units and an increase in color and concentrations of oxidized molecules, and other related with the high temperature (aldehydes and furanic compounds respectively). No differences were observed between samples stored at 6 and 22 °C. Sensory analysis showed differences in the perception of paint, sweet, cardboard and freshness attributes in the samples stored at 45 °C. No differences were observed in the use of standard and oxygen scavenger caps.

Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β–tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.

Foliar fertilisation is known to influence the physiological response of Humulus lupulus (hop plants), but its effect on the flavour profile of beer still has to be investigated. By comparing the effects of four fertilisation treatments, this study aims at determining whether different foliar fertilisation treatments have a significant impact on hop plants’ aromatic quality and that of the beer produced. Hop cones harvested from each experimental treatment were brewed to obtain five single dry-hopped beers, which were subsequently analysed. Gas chromatography–mass spectrometry (GC-MS) and electronic nose (Cyranose 320) analyses were performed on the hop cones, while headspace solid-phase microextraction–gas chromatography–mass spectrometry HS-SPME-GC-MS, electronic nose and sensory analyses were carried out on the beers produced. The analyses not only allowed for a differentiation between the hops from the four fertilisation treatments and the control but also enabled a differentiation between the beers produced for their identification. Sensory evaluation revealed consumer preferences regarding the dry-hopped beers analysed, evidencing their distinctive features, including significant differences in both aroma and flavour.

The aim of this work was to test native microbial strains and fruits for brewing, with a multidisciplinary approach for a sustainable production linked to the territory. Pediococcus acidilactici B5 and Hanseniaspora uvarum L2 strains were isolated from apricot Bisucciu fruits, a Sardinian local variety (Prunus armeniaca L.), and P. acidilactici B5 was used to ferment a sterile apricot Bisucciu puree, which was then added to a malt wort. The H. uvarum L2 strain and the industrial yeast Saccharomyces cerevisiae US-05 were used sequentially to ferment a portion of this wort (M2); a control was carried out with an industrial yeast, S. cerevisiae T-58 (T58). Beer standard quality parameters were studied and a sensorial analysis performed in the beers obtained from the two fermentations. Intermediate and end molecular products were characterized by proton Nuclear Magnetic Resonance (1H NMR) for glucidic, organic acids and amino acids and by Gas Chromatography–Mass Spectrometry (SPME/GC/MS) for volatile profiles. M2 and T58 samples showed differences in color, foam stability and in the carbohydrates, acids and amino acids profiles. The highest concentrations of ethyl acetate were found in M2, whereas a high concentration of 3-methylbutan-1-ol characterized T58. Sensory analysis highlighted differences in flavor, astringency and balance between the two beers studied.

The preparation of sourdough may include the use of starter microorganisms to address the fermentation process toward specific conditions. The aim of this work was to study the dynamics of the microbial ecosystem in three liquid sourdoughs (SD1, SD2 and SD3) triggered with the same microbial strains. Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum), Saccharomyces cerevisiae and Candida lambica strains were inoculated as starters, and sourdoughs were differentiated for the fermentation conditions and for the method of starter inoculation. The analyses were performed on the three sourdoughs propagated in the laboratory for 22 days and on the sample SD1, which was transferred to a bakery and refreshed over many months. The dynamics of microbial communities were studied by plate-count analysis and metataxonomic approach. The acidity of sourdough was evaluated over time. Metataxonomic analysis highlighted a large heterogeneity of fungi microbiota in all sourdough preparations, many of them probably originated from the flour, being pathogens of plants. Few yeast species were found, and S. cerevisiae was plentiful but did not predominate over the other species, whereas the C. lambica species decreased over time and then disappeared in all preparations. The bacterial microbiota was less heterogeneous than the fungi microbiota; the species L. plantarum, Leuconostoc citreum and Levilactobacillus brevis (formerly known as Lactobacillus brevis) were always present in all sourdoughs, whereas Fructilactobacillus sanfranciscensis (formerly known as Lactobacillus sanfranciscensis) became the dominant species in bakery-propagated SD1 and in SD2 at the end of the propagation period.

The essay analyses the position of contemporary literature on the globalization and its devastating effects on the environment and nutrition. The epidemic and its origin in a passage of viruses from the animal to the human environment has caused in the literary and journalistic world a reflection on the lifestyles and the future we should be prepared for.

Vico in the 350th anniversary of his birth. This article introduces the program celebrations for the 350th anniversary of Giambattista Vico’s birth, organized by the CNR Institute for the History of Philosophy and Science in Modern Age along with several other institutions. The Author stresses the meaning of Vico’s ideas for the understanding of contemporary world. A brief appendix gives an account of the conception of the celebrations logo.

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

Editorial note introducing the 2018 issue of the Journal

[New lines of research on Vico. Foreword]. On the occasion of the 350th anniversary of G. Vico’s birth, the ISPF-LAB addressed to some young scholars the invitation to expose their current research. This foreword introduces the contributions published in this issue, briefly illustrating their topics and methods.

In the present study, the influence of almond variety on color, chemical, physical and sensory characteristics of “amaretti” cookies during the shelf life, was assessed. Four varieties were chosen for the study, two of which were local (Cossu, Arrubia) and two widely cultivated (Tuono, Texas). Almonds have been characterized in the content of proteins, crude fat, amygdalin and fatty acids profile. The evolution of the characteristics during the shelf life hasbeen measured through image data modeling, texture, physical chemical and sensory analyses. Data were then treated with a multivariate approach performing a PCA. Image analysis and fitting on log normal and powerlaw functions highlighted the influence of the variety on the total area affected by surface breakages, and on the distribution of the cracking surfaces dimension classes. Texture parameters (crust hardness, thickness and work of deformation) were negatively correlated to moisture content. Sensory profile confirmed the differences in tactile features measured through instrumental texture, while slight to no differences were found in odor profile. Consumer test showed an higher acceptability for Arrubia, Texas and Tuono samples throughout the shelf life, while Cossu samples were less accepted. Overall, the choice of almond variety influences product features and liking of almond products, therefore it represents an important phase to direct the choice of both farmers and confectionery manufacturers.

Introduction to the contents of the 2017 Issue.

Presentation of the 2016 Issue.

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.

The seminars of the Observatory on Humanities. This paper introduces the text of three seminars held respectively by Carla Benedetti, Valeria Pinto and Francesco Pitocco as part of the activities of the ISPF “Observatory on Humanities”. The argument focuses on the need for a critical perspective on the current policies of research evaluation, which according to the Authors pose a threat to the identity and the future of Humanities.