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Chen D, Guo C, Lu W, Zhang C, Xiao C. Rapid quantification of royal jelly quality by mid-infrared spectroscopy coupled with backpropagation neural network. Food Chem 2023; 418:135996. [PMID: 37001352 DOI: 10.1016/j.foodchem.2023.135996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 03/07/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023]
Abstract
Royal jelly is rich in nutrients but its quality is greatly affected by storage conditions. To determine the quality of royal jelly accurately and quickly, a qualitative discrimination model was established based on the fusion of conventional parameters and mid-infrared spectrum, using support vector machine. The prediction models for three representative quality parameters were developed by the backpropagation neural network with various algorithms. The results demonstrated that the recognition rate of the multi-source information fusion model was increased to 100% when compared with that of the spectral data preprocessed by Savitzky-golay smoothing (95.83%). The mean square errors of the constructed model for moisture, water-soluble protein, and total sugar were 0.0032, 0.0058, and 0.0069, respectively. The constructed model had an ensured accuracy for the calibration set, with the correlation coefficient of prediction maintained at 0.9353, 0.9533, and 0.9563, which could meet the requirement of non-destructive rapid detection of royal jelly quality.
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2
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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.
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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
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3
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Hu H, Wei Q, Sun Z, Zhang X, Ma C, Feng M, Meng L, Li J, Han B. Development of a Freshness Assay for Royal Jelly Based on the Temperature- and Time-Dependent Changes of Antimicrobial Effectiveness and Proteome Dynamics of Royal Jelly Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10731-10740. [PMID: 34469689 DOI: 10.1021/acs.jafc.1c02843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Although the antimicrobial, nutritional, and health-promoting properties of royal jelly (RJ) have been widely confirmed, the effects of storage temperature and time on RJ quality remain to be further explored. Herein, the antimicrobial and proteomic dynamics of RJ stored under different conditions were comprehensively investigated to identify consistent and sensitive markers of RJ degradation. We confirmed the negative correlation between antimicrobial properties and increased the storage temperature and duration in RJ. Using surface plasmon resonance, we showed the protein degradation-induced conformation changes in RJ, which reflected the overall variation in RJ proteins caused by the storage conditions. Further proteomic and western blotting analyses demonstrated the sensitivity and reliability of major RJ protein 4 (MRJP4) as a measure of temperature- and time-dependent RJ changes. Based on these results, we developed a colloidal gold immunoassay strip for MRJP4 detection, providing a reliable, simple, and rapid method for the evaluation of RJ freshness.
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Affiliation(s)
- Han Hu
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Qiaohong Wei
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Zhihua Sun
- National Animal Husbandry Service, Beijing 100044, China
| | - Xufeng Zhang
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Institute of Horticultural Research, Shanxi Academy of Agricultural Sciences, Shanxi Agricultural University, Taiyuan 030801, China
| | - Chuan Ma
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Mao Feng
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Lifeng Meng
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Jianke Li
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Bin Han
- Institute of Apicultural Research/Key Laboratory of Pollinating Insect Biology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100093, China
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Guo J, Wang Z, Chen Y, Cao J, Tian W, Ma B, Dong Y. Active components and biological functions of royal jelly. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104514] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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5
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Quantification of major royal jelly proteins using ultra performance liquid chromatography tandem triple quadrupole mass spectrometry and application in honey authenticity. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103801] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Uversky VN, Albar AH, Khan RH, Redwan EM. Multifunctionality and intrinsic disorder of royal jelly proteome. Proteomics 2021; 21:e2000237. [PMID: 33463023 DOI: 10.1002/pmic.202000237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 12/16/2020] [Accepted: 01/11/2021] [Indexed: 12/11/2022]
Abstract
Royal Jelly (RJ) is a gelatinous white-yellowish fluid, possessing a sour taste and a slight phenolic smell that is secreted by the hypopharyngeal and mandibular salivary glands of the nurse honeybees, and is used in nutrition of larvae and adult queens. Similar to other substances associated with the activities of honeybees, RJ not only contains nutritive components, such as carbohydrates, proteins, peptides, lipids, vitamins, and mineral salts, but also represents a natural ingredient with cosmetic and health-promoting properties. RJ is characterized by remarkable multifunctionality, possessing numerous biological activities. Although this multifunctionality of RJ can be considered as a consequence of its complex nature, many proteins and peptides in RJ are polyfunctional entities themselves. In this article, we show that RJ proteins contain different levels of intrinsic disorder, have sites of post-translational modifications, can be found in multiple isoforms, and many of them possess disorder-based binding sites, suggesting that the conformational ensembles of the RJ proteins might undergo change as a result of their interaction with specific binding partners. All these observations suggest that the multifunctionality of proteins and peptides from RJ is determined by their structural heterogeneity and polymorphism, and serve as an illustration of the protein structure-function continuum concept.
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Affiliation(s)
- Vladimir N Uversky
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589 80203, Saudi Arabia.,Protein Research Group, Institute for Biological Instrumentation of the Russian Academy of Sciences, Federal Research Center "Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences", Pushchino, Moscow region 142290, Russia.,Department of Molecular Medicine and USF Health Byrd Alzheimer's Research Institute, Morsani College of Medicine, University of South Florida, Tampa, Florida, USA
| | - Abdulgader H Albar
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589 80203, Saudi Arabia
| | - Rizwan H Khan
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh, India
| | - Elrashdy M Redwan
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589 80203, Saudi Arabia
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Han YC, Chiu HF, Ho YT, Venkatakrishnan K, Wang CK. Improved bioavailability of EGCG after complexation with royal jelly protein. J Food Biochem 2020; 44:e13372. [PMID: 32710596 DOI: 10.1111/jfbc.13372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/05/2020] [Accepted: 06/19/2020] [Indexed: 12/20/2022]
Abstract
This study was designed to check whether complexation of royal jelly (RJ) proteins with green tea extract enriched with EGCG, would enhance the bioavailability on C2BBe1 cells. The total phenolic and EGCG of green tea extract (GTex) as well as the protein level of RJ were measured. The best entrapment efficiency (30.47%) was noted at a 10:4 ratio (RJ:EGCG of GTex) to confirm the maximum EGCG-RJ complexation. Followed by in vitro studies to check the cytotoxicity, morphological changes, EGCG uptake, and TBARS (antioxidant) activity were evaluated on C2BBe1 cells. The EGCG-RJ protein complex showed less toxicity without any morphological changes with better cellular EGCG uptake than GTex or GTex-RJ mixture on CeBBe1 cells. Besides, the EGCG-RJ protein complex display maximum TBARS suppressing activity to showcase better stability. This study infers that complexation of RJ proteins with EGCG (EGCG-RJ protein complex) could significantly improve the bioavailability of EGCG. PRACTICAL APPLICATIONS: EGCG is the major active component of green tea, which is responsible for various biological functions. Previous studies have indicated that complexation of EGCG with proteins (act as a carrier) could considerably improve the bioavailability of EGCG. Hence, the author speculates that complexation or combination of RJ with green tea (EGCG), might improve the bioavailability as well as enhance its biological properties. The outcome of this cell line study showed that the EGCG-RJ protein complex showed better bioavailability than EGCG or GTex, and thus, indicating that this novel complex can be used in the future for better EGCG bioavailability with improved biological function. However, further studies are needed to confirm the types of interaction and the reason for better bioavailability.
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Affiliation(s)
- Yi Chun Han
- School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
| | - Hui-Fang Chiu
- Department of Chinese Medicine, Taichung Hospital, Ministry of Health and Well-being, Taichung City, Taiwan, ROC
| | - Ying Ting Ho
- School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
| | | | - Chin-Kun Wang
- School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
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Zhang Y, Chen Y, Cai Y, Cui Z, Zhang J, Wang X, Shen L. Novel polyclonal antibody-based rapid gold sandwich immunochromatographic strip for detecting the major royal jelly protein 1 (MRJP1) in honey. PLoS One 2019; 14:e0212335. [PMID: 30779780 PMCID: PMC6380560 DOI: 10.1371/journal.pone.0212335] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Accepted: 01/31/2019] [Indexed: 11/25/2022] Open
Abstract
Honey adulteration is becoming increasingly alarming incidents in food safety. Monitoring and detecting adulteration face greater challenges. Honey contains the major royal jelly proteins (MRJP) secreted by bee workers. To detect honey adulteration fast and accurately, a rapid gold sandwich immunochromatographic strip (GSIS) was developed based on two specific polyclonal antibodies (PoAbs) against the MRJP1, the most abundant protein of all MRJPs. We determined the best of pH value (pH 8.6) and PoAb SP-1 amount (5 μg/mL) in conjunction with colloidal. The cut-off value (sensitivity) of GSIS in detecting MRJP1 is 2.0 μg/mL in solution. Validation analysis with RJ, milk vetch honey, acacia honey and honey adulteration containing rice syrup and corn syrup with different ratios demonstrated that the GSIS could show consistent Test line (T line) when the test samples contain more than 30% pure honey or MRJP1 0.4 mg/g. The validation results by isotope ratio mass spectrometry on the same pure and all adulteration milk vetch honey samples showed the same information of GSIS test. The qualitative assay GSIS provided a valuable new way for honey authenticity and laid the foundation for the future application of GSIS with monoclonal antibodies in honey authentication.
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Affiliation(s)
- Yifan Zhang
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Yong Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Yiting Cai
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Zongyan Cui
- Qinhuangdao Entry–Exit Inspection and Quarantine Bureau, Qinhuangdao, Hebei, China
| | - Jinjie Zhang
- Qinhuangdao Entry–Exit Inspection and Quarantine Bureau, Qinhuangdao, Hebei, China
| | - Xiaohou Wang
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Lirong Shen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
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Qiao J, Wang X, Liu L, Zhang H. Nonenzymatic Browning and Protein Aggregation in Royal Jelly during Room-Temperature Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1881-1888. [PMID: 29397722 DOI: 10.1021/acs.jafc.7b04955] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Royal jelly possesses numerous functional properties. Improper storage usually causes bioactivity loss, especially queen differentiation activity. To determine changes in royal jelly, we investigated nonenzymatic browning and protein changes in royal jelly during room-temperature storage from 1 to 6 months. Our results indicate that royal jelly experiences nonenzymatic browning and protein aggregation. The products of nonenzymatic browning dramatically increased, especially Nε-carboxymethyl lysine (CML) with growth of approximately 7-fold. We speculate that CML may be recognized as a freshness marker for royal jelly. Our results also demonstrate that the major royal jelly protein 1 (MRJP1) monomer gradually aggregated with MRJP1 oligomers into new oligomers of about 440 and 700 kDa. This suggests that the reduction of MRJP1 monomer may be attributable to aggregation. We provide the novel explanation that the differentiation loss of royal jelly may be due to the aggregation of MRJP1 limiting the honeybees' ability to digest and absorb royal jelly.
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Affiliation(s)
- Jiangtao Qiao
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences , Beijing 100093, China
| | - Xueyu Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences , Beijing 100093, China
| | - Liqiang Liu
- College of Life Sciences and Food Engineering, Hebei University of Engineering , Handan 056021, China
| | - Hongcheng Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences , Beijing 100093, China
- National Research Center of Bee Product Processing, Ministry of Agriculture , Beijing 100093, China
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11
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Lin N, Chen S, Zhang H, Li J, Fu L. Quantification of Major Royal Jelly Protein 1 in Fresh Royal Jelly by Ultraperformance Liquid Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1270-1278. [PMID: 29381065 DOI: 10.1021/acs.jafc.7b05698] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Major royal jelly protein 1 (MRJP1) is the most abundant protein in royal jelly (RJ), and the level of MRJP1 has been suggested as a promising parameter for standardization and evaluation of RJ authenticity in quality. Here, a quantitative method was developed for the quantification of MRJP1 in RJ based on a signature peptide and a stable isotope-labeled internal standard peptide FFDYDFGSDER*(R*, 13C6, 15N4) by ultraperformance liquid chromatography-tandem mass spectrometry. Recoveries of the established method ranged from 85.33 to 95.80%, and both the intra- and interday precision were RSD < 4.97%. Quantification results showed that content of MRJP1 in fresh RJ was 41.96-55.01 mg/g. Abnormal levels of MRJP1 were found in three commercial RJs and implied that these samples were of low quality and might be adulterated. Results of the present work suggested that the developed method could be successfully applied to quantify MRJP1 in RJ and also could evaluate the quality of RJ.
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Affiliation(s)
| | - Si Chen
- Key Laboratory of Mariculture & Enhancement, Marine Fisheries Research Institute of Zhejiang Province , Zhoushan 316000, China
- Marine and Fisheries Research Institute, Zhejiang Ocean University , Zhoushan, Zhejiang 316000, China
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Transgenic silkworms secrete the recombinant glycosylated MRJP1 protein of Chinese honeybee, Apis cerana cerana. Transgenic Res 2017; 26:653-663. [PMID: 28801873 DOI: 10.1007/s11248-017-0034-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Accepted: 07/10/2017] [Indexed: 12/17/2022]
Abstract
Major royal jelly protein-1 (MRJP1) is the most abundant glycoprotein of royal jelly (RJ) and is considered a potential component of functional foods. In this study, we used silkworm transgenic technology to obtain five transgenic silkworm lineages expressing the exogenous recombinant Chinese honeybee, Apis cerana cerana, protein-1 (rAccMRJP1) under the control of a fibroin light chain (Fib-L) promoter in the posterior silk glands. The protein was successfully secreted into cocoons; specifically, the highest rAccMRJP1 protein content was 0.78% of the dried cocoons. Our results confirmed that the protein band of the exogenous rAccMRJP1 protein expressed in the transgenic silkworm lineages was a glycosylated protein. Therefore, this rAccMRJP1 protein could be used as an alternative standard protein sample to measure the freshness of RJ. Moreover, we also found that the overall trend between the expression of the endogenous and exogenous genes was that the expression level of the endogenous Fib-L gene declined as the expression of the exogenous rAccMRJP1 gene increased in the transgenic silkworm lineages. Thus, by employing genome editing technology to reduce silk protein expression levels, a silkworm bioreactor expression system could be developed as a highly successful system for producing various valuable heterologous proteins, potentially broadening the applications of the silkworm.
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Chen D, Xin XX, Qian HC, Yu ZY, Shen LR. Evaluation of the major royal jelly proteins as an alternative to fetal bovine serum in culturing human cell lines. J Zhejiang Univ Sci B 2017; 17:476-83. [PMID: 27256681 DOI: 10.1631/jzus.b1500295] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Royal jelly (RJ) is a well-known bioactive substance. It contains large amounts of major royal jelly proteins (MRJPs), which express growth-factor-like activity in several animal and human cell lines. However, the question on whether MRJPs possess growth-factor-like activity on all types of cell cultures remains. In order to determine whether MRJPs can be used as an alternative to fetal bovine serum (FBS) in different types of human cell culture, the proliferation of the complex serum with different ratios of MRJPs/FBS (M/F) was evaluated on five cell lines: 293T, HFL-I, 231, HCT116, and Changliver using MTT (3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide) assay. The proliferation activity of the combination of the complex M/F serum with cytokines on the test cell lines was also measured. The results demonstrated that the complex serum with M/F 6/4 possessed the highest proliferation activity similar to or in excess of FBS. However, no activity of complex medium with M/F 6/4 was observed in 231 cells, indicating a selectivity of MRJPs on cell types. Compared with the complex medium with M/F 6/4, the complex medium with M/F 6/4 together with two cytokines, epidermal growth factor (EGF) and insulin-transferrin-selenium (ITS), promoted proliferations of Changliver, 293T, HCT116, and HFL-I by 18.73%‒56.19% (P<0.01). Our findings demonstrate that MRJPs could partially replace FBS in culturing many human cell lines.
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Affiliation(s)
- Di Chen
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Xiao-Xuan Xin
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hao-Cheng Qian
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Zhang-Yin Yu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Li-Rong Shen
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
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Quantitative Analysis of Apisin, a Major Protein Unique to Royal Jelly. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2016; 2016:5040528. [PMID: 27721892 PMCID: PMC5045987 DOI: 10.1155/2016/5040528] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 07/11/2016] [Accepted: 07/27/2016] [Indexed: 11/17/2022]
Abstract
Apisin, a protein that is unique to royal jelly (RJ), is known to compose the greater part of the RJ proteins and to exist as a heterooligomer containing major royal jelly protein 1 and apisimin. However, few reports on the methods for quantifying apisin have been published. Thus, we attempted to quantify apisin using HPLC, a widely used analytical technique, as described below. Isoelectric precipitation and size-exclusion chromatography were used to obtain the purified protein, which was identified as apisin by SDS-PAGE and LC-MS analyses. The purified apisin was lyophilized and then used to generate a calibration curve to quantify apisin in RJ. The apisin content was fairly constant (i.e., 3.93 to 4.67 w/w%) in natural RJ. This study is the first to describe a simple, standardized method for quantifying apisin using HPLC and suggests that apisin can be used as a benchmark for future evaluations of RJ quality.
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