1
|
Qi Y, Zhong S, Pan F, Zhou J, Wang Z, Deng Z, Li H. Effects of different wall-breaking methods on the nutrient release of Ganoderma lucidum spore powder during in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6657-6666. [PMID: 38545871 DOI: 10.1002/jsfa.13490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/24/2024] [Indexed: 04/06/2024]
Abstract
BACKGROUND The hard double-walled structure of Ganoderma lucidum spore powder (GLSP) is difficult for the human body to digest, so it is very important to break the wall of GLSP. In this study, the wall of GLSP was broken by mechanical milling at room temperature (MM-R) and ultra-fine grinding at low temperature (UFG-L), respectively. RESULTS Compared with MM-R, UFG-L could better retain the sporangium powder's morphological and structural integrity. During in vitro digestion, compared with unbroken GLSP, the released amounts of polysaccharides and triterpenes from broken GLSP were significantly increased, and they increased with the increase of specific surface area. The bioaccessibility of polysaccharide and triterpene from unbroken GLSP after the intestinal stage were 29.52% and 5.37%, respectively. The bioaccessibility of polysaccharides and triterpene from broken GLSP by MM-R after the intestinal phase were 39.73-72.45% and 16.44-24.97%, while those by UFG-L were 44.53-104.18% and 12.96-32.90%, respectively. CONCLUSION The active ingredients of broken GLSP showed better digestion and absorption abilities than unbroken GLSP. Moreover, the specific surface area of GLSP by UFG-L was lower than that by MM-R, and the bioaccessibility of GLSP by UFG-L was higher than that by MM-R. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yaoyao Qi
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| | - Shun Zhong
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| | - Feng Pan
- Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China
| | - Junfu Zhou
- Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China
| | - Zhiyu Wang
- Jiangxi Xiankelai Biotechnology Co., Ltd, Jiujiang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, University of Nanchang, Nanchang, China
| |
Collapse
|
2
|
Qiao J, Cai W, Wang K, Haubruge E, Dong J, El-Seedi HR, Xu X, Zhang H. New Insights into Identification, Distribution, and Health Benefits of Polyamines and Their Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5089-5106. [PMID: 38416110 DOI: 10.1021/acs.jafc.3c08556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Polyamines and their derivatives are ubiquitously present in free or conjugated forms in various foods from animal, plant, and microbial origins. The current knowledge of free polyamines in foods and their contents is readily available; furthermore, conjugated polyamines generate considerable recent research interest due to their potential health benefits. The structural diversity of conjugated polyamines results in challenging their qualitative and quantitative analysis in food. Herein, we review and summarize the knowledge published on polyamines and their derivatives in foods, including their identification, sources, quantities, and health benefits. Particularly, facing the inherent challenges of isomer identification in conjugated polyamines, this paper provides a comprehensive overview of conjugated polyamines' structural characteristics, including the cleavage patterns and characteristic ion fragments of MS/MS for isomer identification. Free polyamines are present in all types of food, while conjugated polyamines are limited to plant-derived foods. Spermidine is renowned for antiaging properties, acclaimed as antiaging vitamins. Conjugated polyamines highlight their anti-inflammatory properties and have emerged as the mainstream drugs for antiprostatitis. This paper will likely help us gain better insight into polyamines and their derivatives to further develop functional foods and personalized nutraceuticals.
Collapse
Affiliation(s)
- Jiangtao Qiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Wenwen Cai
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- College of Food Engineering, Harbin University of Commerce, Harbin 155023, China
| | - Kai Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Eric Haubruge
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Jie Dong
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, Box 591, SE 75124 Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia
| | - Xiang Xu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hongcheng Zhang
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| |
Collapse
|
3
|
Qiao J, Zhang Y, Haubruge E, Wang K, El-Seedi HR, Dong J, Xu X, Zhang H. New insights into bee pollen: Nutrients, phytochemicals, functions and wall-disruption. Food Res Int 2024; 178:113934. [PMID: 38309905 DOI: 10.1016/j.foodres.2024.113934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Bee pollen is hailed as a treasure trove of human nutrition and has progressively emerged as the source of functional food and medicine. This review conducts a compilation of nutrients and phytochemicals in bee pollen, with particular emphasis on some ubiquitous and unique phenolamides and flavonoid glycosides. Additionally, it provides a concise overview of the diverse health benefits and therapeutic properties of bee pollen, particularly anti-prostatitis and anti-tyrosinase effects. Furthermore, based on the distinctive structural characteristics of pollen walls, a substantial debate has persisted in the past concerning the necessity of wall-disruption. This review provides a comprehensive survey on the necessity of wall-disruption, the impact of wall-disruption on the release and digestion of nutrients, and wall-disruption techniques in industrial production. Wall-disruption appears effective in releasing and digesting nutrients and exploiting bee pollen's bioactivities. Finally, the review underscores the need for future studies to elucidate the mechanisms of beneficial effects. This paper will likely help us gain better insight into bee pollen to develop further functional foods, personalized nutraceuticals, cosmetics products, and medicine.
Collapse
Affiliation(s)
- Jiangtao Qiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Yu Zhang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Eric Haubruge
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Kai Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, Box 591, SE 751 24 Uppsala, Sweden; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia
| | - Jie Dong
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Xiang Xu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Hongcheng Zhang
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
| |
Collapse
|
4
|
Qiao J, Xiao X, Wang K, Haubruge E, Dong J, Zhang H. Rapeseed bee pollen alleviates chronic non-bacterial prostatitis via regulating gut microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7896-7904. [PMID: 37486857 DOI: 10.1002/jsfa.12878] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 07/11/2023] [Accepted: 07/24/2023] [Indexed: 07/26/2023]
Abstract
BACKGROUND Rapeseed bee pollen has been recognized as a critical treatment for chronic non-bacterial prostatitis (CNP) and it also can modulate gut microbiota and improve gut health. This study aimed to explore the anti-prostatitis effects of rapeseed bee pollen with or without wall-disruption, and to investigate the connection between this treatment and gut microbiota. RESULTS The results reveal that rapeseed bee pollen can effectively alleviate chronic non-bacteria prostatitis by selectively regulating gut microbiota, with higher doses and wall-disrupted pollen showing greater efficacy. Treatment with a high dose of wall-disrupted rapeseed bee pollen (WDH, 1.26 g kg-1 body weight) reduced prostate wet weight and prostate index by approximately 32% and 36%, respectively, nearly the levels observed in the control group. Wall-disrupted rapeseed bee pollen treatment also reduced significantly (p < 0.05) the expression of proinflammatory cytokines (IL-6, IL-8, IL-1β, and TNF-α), as confirmed by immunofluorescence with laser scanning confocal microscope. Our results show that rapeseed bee pollen can inhibit pathogenic bacteria and enhance probiotics, particularly in the Firmicutes-to-Bacteroidetes (F/B) ratio and the abundance of Prevotella (genus). CONCLUSION This is the first study to investigate the alleviation of CNP with rapeseed bee pollen through gut microbiota. These results seem to provide better understanding for the development of rapeseed bee pollen as a complementary medicine. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jiangtao Qiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Xingying Xiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Eric Haubruge
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Jie Dong
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hongcheng Zhang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
5
|
Damulienė V, Kaškonienė V, Kaškonas P, Maruška A. The Influence of Enzymatic Hydrolysis on Bee Pollen Antioxidant and Antibacterial Activities. Foods 2023; 12:3582. [PMID: 37835235 PMCID: PMC10572280 DOI: 10.3390/foods12193582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Bee pollen is one of the most valuable apitherapeutic products with high nutritional value. To obtain a higher diversity of compounds, higher bioactivity, and improve the release of nutrients from bee pollen, additional processing of the raw material may be applied: fermentation using microorganisms or hydrolysis using selective enzymes. This research aimed to determine the impact of enzymatic hydrolysis on the antioxidant and antibacterial activities of bee pollen. Bee pollen samples from Sweden, Spain, Netherlands, Italy, Poland, Denmark, Slovakia, Malta, and Lithuania were hydrolyzed using pure enzymes, including lipase, cellulase, protease, and amyloglucosidase, as well as enzyme mixtures such as Viscozyme® L and Clara-diastase. Total phenolic content, total flavonoid content, and antioxidant activity were analyzed spectrophotometrically. Antibacterial activity against Staphylococcus aureus, Listeria monocytogenes, Staphylococcus enteritidis, and Salmonella typhimurium was evaluated using the agar well diffusion assay. Obtained results revealed a positive effect of enzymatic hydrolysis on biologically active compound content and activity: total phenolic content increased by 1.1 to 2.5 times, total flavonoid content by 1.1 to 3.0 times, radical scavenging activity by 1.1-3.5 times, and antibacterial activity by 1.1 to 3.3 times. K-means clustering analysis grouped samples into 5-9 clusters and was dependent on the measured characteristic used as an input-total phenolic compounds content, total flavonoid content, antioxidant activity, and antibacterial activity against four different bacteria. Chemometrics showed, that the enzyme used for the hydrolysis had a higher impact on clustering results than the geographical origin of the samples.
Collapse
Affiliation(s)
- Vaida Damulienė
- Instrumental Analysis Open Access Centre, Vytautas Magnus University, LT-44404 Kaunas, Lithuania; (V.D.); (A.M.)
| | - Vilma Kaškonienė
- Instrumental Analysis Open Access Centre, Vytautas Magnus University, LT-44404 Kaunas, Lithuania; (V.D.); (A.M.)
| | - Paulius Kaškonas
- Institute of Metrology, Kaunas University of Technology, LT-51368 Kaunas, Lithuania;
| | - Audrius Maruška
- Instrumental Analysis Open Access Centre, Vytautas Magnus University, LT-44404 Kaunas, Lithuania; (V.D.); (A.M.)
| |
Collapse
|
6
|
Miłek M, Mołoń M, Kielar P, Sidor E, Bocian A, Marciniak-Lukasiak K, Pasternakiewicz A, Dżugan M. The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells. Molecules 2023; 28:5851. [PMID: 37570819 PMCID: PMC10420809 DOI: 10.3390/molecules28155851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antioxidant properties, as well as the bioaccessibility of proteins using an in vitro static digestion model were analyzed. The bioactivity of the obtained enriched honeys was tested using the yeast model. The research indicates the similarity of honeys with the addition of "artificial bee bread" to honey with natural ones. During in vitro digestion, good bioaccessibility of the protein from the tested products was demonstrated. The ability of the products to protect yeast cells against hydrogen superoxide-induced oxidative stress was demonstrated using a qualitative spot test, which was stronger in the case of enriched honey than in pure rapeseed control honey. Significant inhibition of the growth of both strains of yeast exposed to bee pollen-enriched honeys was also demonstrated. Furthermore, all tested samples showed significant genoprotective activity against the genotoxic effect of zeocin and the reduction of the number of DNA double-strand breaks by a minimum of 70% was observed.
Collapse
Affiliation(s)
- Michał Miłek
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland; (E.S.); (A.P.); (M.D.)
| | - Mateusz Mołoń
- Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland; (M.M.); (P.K.)
| | - Patrycja Kielar
- Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland; (M.M.); (P.K.)
| | - Ewelina Sidor
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland; (E.S.); (A.P.); (M.D.)
- Doctoral School, University of Rzeszów, Rejtana 16c, 35-959 Rzeszów, Poland
| | - Aleksandra Bocian
- Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszów University of Technology, Powstańców Warszawy 6, 35-959 Rzeszow, Poland;
| | - Katarzyna Marciniak-Lukasiak
- Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Pasternakiewicz
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland; (E.S.); (A.P.); (M.D.)
| | - Małgorzata Dżugan
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland; (E.S.); (A.P.); (M.D.)
| |
Collapse
|
7
|
Kacemi R, Campos MG. Translational Research on Bee Pollen as a Source of Nutrients: A Scoping Review from Bench to Real World. Nutrients 2023; 15:nu15102413. [PMID: 37242296 DOI: 10.3390/nu15102413] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The emphasis on healthy nutrition is gaining a forefront place in current biomedical sciences. Nutritional deficiencies and imbalances have been widely demonstrated to be involved in the genesis and development of many world-scale public health burdens, such as metabolic and cardiovascular diseases. In recent years, bee pollen is emerging as a scientifically validated candidate, which can help diminish conditions through nutritional interventions. This matrix is being extensively studied, and has proven to be a very rich and well-balanced nutrient pool. In this work, we reviewed the available evidence on the interest in bee pollen as a nutrient source. We mainly focused on bee pollen richness in nutrients and its possible roles in the main pathophysiological processes that are directly linked to nutritional imbalances. This scoping review analyzed scientific works published in the last four years, focusing on the clearest inferences and perspectives to translate cumulated experimental and preclinical evidence into clinically relevant insights. The promising uses of bee pollen for malnutrition, digestive health, metabolic disorders, and other bioactivities which could be helpful to readjust homeostasis (as it is also true in the case of anti-inflammatory or anti-oxidant needs), as well as the benefits on cardiovascular diseases, were identified. The current knowledge gaps were identified, along with the practical challenges that hinder the establishment and fructification of these uses. A complete data collection made with a major range of botanical species allows more robust clinical information.
Collapse
Affiliation(s)
- Rachid Kacemi
- Observatory of Drug-Herb Interactions, Laboratory of Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Heath Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Maria G Campos
- Observatory of Drug-Herb Interactions, Laboratory of Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Heath Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Coimbra Chemistry Centre (CQC, FCT Unit 313), Faculty of Science and Technology, University of Coimbra, Rua Larga, 3004-516 Coimbra, Portugal
| |
Collapse
|
8
|
Qiao J, Feng Z, Zhang Y, Xiao X, Dong J, Haubruge E, Zhang H. Phenolamide and flavonoid glycoside profiles of 20 types of monofloral bee pollen. Food Chem 2023; 405:134800. [PMID: 36347200 DOI: 10.1016/j.foodchem.2022.134800] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
Abstract
This study aimed at investigating phenolamides and flavonoid glycosides in 20 types of monofloral bee pollen. The plant origins of pollen samples were determined by DNA barcoding, with the purities to over 70 %. The 31 phenolamides and their 33 cis/trans isomers, and 25 flavonoid glycosides were identified; moreover, 19 phenolamides and 14 flavonoid glycosides as new-found compounds in bee pollen. All phenolics and flavonoids are present in the amidation or glycosylation form. The MS/MS cleavage modes of phenolamides and flavonoid glycosides were summarized. Isorhamnetin-3-O-gentiobioside presented the highest levels 23.61 mg/g in apricot pollen. Phenolamides in 11 types of pollen constituted over 1 % of the total weight, especially 3.9 % in rose and 2.8 % in pear pollen. Tri-p-coumaroyl spermidine and di-p-coumaroyl-caffeoyl spermidine respectively accounted for over 2.6 % of the total weight in pear and rose pollen. The richness in phenolamides and flavonoid glycosides can offer bee pollen more bioactivities as functional foods.
Collapse
Affiliation(s)
- Jiangtao Qiao
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Zhouxu Feng
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yong Zhang
- Jiangsu Beevip Biotechnonlogy Co., Ltd, Taizhou, Jiangsu, China
| | - Xingying Xiao
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Jie Dong
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Eric Haubruge
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium.
| | - Hongcheng Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
| |
Collapse
|
9
|
Yuan Y, Zhong S, Deng Z, Li G, Li H. Impact of particle size on the nutrition release and antioxidant activity of rape, buckwheat and rose bee pollens. Food Funct 2023; 14:1897-1908. [PMID: 36723017 DOI: 10.1039/d2fo03119a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this study, the effects of particle size on the microstructure, nutrient components and antioxidant activities of bee pollen were evaluated. Moreover, the in vitro simulated digestion model was used to explore whether there was a size effect on the release behavior of phenolic compounds from the bee pollen matrix. Results showed that the greater the damage degree of the bee pollen wall, the smaller the bee pollen particle became. The decrease in the bee pollen particle size promoted the release and extractability of sugar, protein, phenolics and flavonoids, and improved their antioxidant activities. In addition, during simulated digestion, the dissolution of total phenolics and flavonoids, as well as the antioxidant activities of bee pollen, increased with the decrease in the particle size. Results showed that minimizing the particle size of bee pollen was not always beneficial for bioaccessible phenolic compounds because their content and bioavailability decreased when the particle size became smaller than 200 μm.
Collapse
Affiliation(s)
- Yuan Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Shun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Guangyan Li
- Nanchang Tongxin Zichao Biological Engineering Co., Ltd., Nanchang 330052, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| |
Collapse
|
10
|
Zhang H, Lu Q, Liu R. Widely targeted metabolomics analysis reveals the effect of fermentation on the chemical composition of bee pollen. Food Chem 2021; 375:131908. [PMID: 34959145 DOI: 10.1016/j.foodchem.2021.131908] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 12/06/2021] [Accepted: 12/18/2021] [Indexed: 01/28/2023]
Abstract
Microbial fermentation can break the bee pollen wall. However, the global profiling of bee pollen metabolites under fermentation remains unclear. This study aims to comprehensively elucidate the changes in the composition of bee pollen after microbial fermentation. Ultra-performance liquid chromatography-electron spray ionization-mass spectrometry (UPLC-ESI-MS) based on widely targeted metabolomics analysis was used to compare the chemical composition of unfermented bee pollen (UBP) and fermented bee pollen (FBP). Among the 890 metabolites detected, a total of 668 differential metabolites (classified into 17 categories) were identified between UBP and FBP. Fermentation significantly increased the contents of primary metabolites such as 74 amino acids and derivatives, 42 polyunsaturated fatty acids and 66 organic acids, as well as some secondary metabolites such as 38 phenolic acids, 80 flavone aglycones and 22 phenolamides. The results indicate that fermentation is a promising strategy to improve the nutritional value of bee pollen.
Collapse
Affiliation(s)
- Huifang Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, Wuhan, 430070, China.
| |
Collapse
|
11
|
Luo X, Dong Y, Gu C, Zhang X, Ma H. Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives. Front Nutr 2021; 8:727181. [PMID: 34805239 PMCID: PMC8595947 DOI: 10.3389/fnut.2021.727181] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 09/29/2021] [Indexed: 12/15/2022] Open
Abstract
Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.
Collapse
Affiliation(s)
- Xuan Luo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yating Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chen Gu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xueli Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
12
|
Khalifa SAM, Elashal MH, Yosri N, Du M, Musharraf SG, Nahar L, Sarker SD, Guo Z, Cao W, Zou X, Abd El-Wahed AA, Xiao J, Omar HA, Hegazy MEF, El-Seedi HR. Bee Pollen: Current Status and Therapeutic Potential. Nutrients 2021; 13:nu13061876. [PMID: 34072636 PMCID: PMC8230257 DOI: 10.3390/nu13061876] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/23/2021] [Accepted: 05/28/2021] [Indexed: 02/07/2023] Open
Abstract
Bee pollen is a combination of plant pollen and honeybee secretions and nectar. The Bible and ancient Egyptian texts are documented proof of its use in public health. It is considered a gold mine of nutrition due to its active components that have significant health and medicinal properties. Bee pollen contains bioactive compounds including proteins, amino acids, lipids, carbohydrates, minerals, vitamins, and polyphenols. The vital components of bee pollen enhance different bodily functions and offer protection against many diseases. It is generally marketed as a functional food with affordable and inexpensive prices with promising future industrial potentials. This review highlights the dietary properties of bee pollen and its influence on human health, and its applications in the food industry.
Collapse
Affiliation(s)
- Shaden A. M. Khalifa
- Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE-106 91 Stockholm, Sweden
- Correspondence: (S.A.M.K.); (H.R.E.-S.); Tel.: +46-700-101-113 (S.A.M.K.); +46-700-434-343 (H.R.E.-S.)
| | - Mohamed H. Elashal
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; (M.H.E.); (N.Y.)
| | - Nermeen Yosri
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; (M.H.E.); (N.Y.)
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.G.); (X.Z.)
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116024, China;
| | - Syed G. Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan;
| | - Lutfun Nahar
- Laboratory of Growth Regulators, Institute of Experimental Botany ASCR & Palacký University, Šlechtitelů 27, 78371 Olomouc, Czech Republic;
| | - Satyajit D. Sarker
- Centre for Natural Products Discovery (CNPD), School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool L3 3AF, UK;
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.G.); (X.Z.)
| | - Wei Cao
- College of Food Science and Technology, Northwest University, Xi’an 710069, China;
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.G.); (X.Z.)
| | - Aida A. Abd El-Wahed
- Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt;
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo—Ourense Campus, E-32004 Ourense, Spain;
| | - Hany A. Omar
- College of Pharmacy, University of Sharjah, Sharjah, P.O.Box 27272, United Arab Emirates;
| | - Mohamed-Elamir F. Hegazy
- Chemistry of Medicinal Plants Department, National Research Centre, 33 El-Bohouth St., Dokki, Giza 12622, Egypt;
| | - Hesham R. El-Seedi
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; (M.H.E.); (N.Y.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Box 591, SE-751 24 Uppsala, Sweden
- Correspondence: (S.A.M.K.); (H.R.E.-S.); Tel.: +46-700-101-113 (S.A.M.K.); +46-700-434-343 (H.R.E.-S.)
| |
Collapse
|