Animals can experience states similar to a human “high” when encountering natural compounds that influence their behavior. Bees, known for their foraging, are no exception. Their daily search for nectar and pollen exposes them to various naturally occurring chemicals with surprising effects. Understanding how these substances impact bee behavior offers a unique perspective on intoxication.
Natural Compounds in Bee Foraging
Bees encounter various natural compounds with psychoactive properties during foraging. Caffeine, present in the nectar of plants like coffee and citrus, can enhance a bee’s memory. Low concentrations make bees more likely to revisit flowers containing this stimulant. This benefits both the bee, by improving foraging efficiency, and the plant, by encouraging repeat visits and better pollination.
Nicotine, another alkaloid, is found in the nectar of some flowers, including tobacco plants. While high concentrations are detrimental, lower levels can influence bee learning. Bees exposed to nicotine-laced nectar may learn flower colors more swiftly and show increased fidelity to these flowers, even if they become a suboptimal food source. This suggests plants might manipulate pollinator behavior through these substances.
Ethanol, or alcohol, is a common compound bees encounter, particularly when foraging on overripe or fermenting fruits. Fermentation produces ethanol in plant matter and some flower nectars, especially during warmer conditions. Bees may also collect juices from spoiled fruits when floral resources are scarce. Even relatively low levels can impact bee behavior.
Behavioral Changes and Colony Implications
Consumption of these natural compounds can lead to behavioral changes in bees. Bees that consume ethanol, for instance, may exhibit impaired motor skills, struggling with coordinated movements and flight. They might show difficulties walking or maintaining posture, even appearing “wobbly.” Severely intoxicated bees can become unable to walk or fly, sometimes dying if they cannot return to their hive.
Beyond physical coordination, these substances affect cognitive functions and decision-making. Caffeine can improve a bee’s long-term memory of floral scents, enhancing their ability to locate rewarding flowers. Conversely, higher concentrations of ethanol can disrupt learning and memory processing, making it harder for bees to navigate or make optimal foraging choices. Bees consuming certain compounds might also spend more time grooming.
The implications for the bee colony can be substantial. Guard bees at the hive entrance detect and reject intoxicated bees, preventing them from bringing fermented nectar into the hive. This protective measure is important, as fermented nectar could spoil the colony’s honey stores. While a bee might be allowed back once sober, the initial rejection and impaired state can reduce foraging efficiency and disrupt social dynamics, posing a risk to colony health.