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Li JL, Li WL, Zhang J, Pang YT, Xiong J, Wu P, Wei BR, Li XJ, Huang Q, Tang QH, Zhao CH, Wang Q, Liu ZL, Chen Y, Dong ZX, Zhao YZ, Guo J. Seasonal dynamics of the microbiota and nutritional composition in bee bread from Apis cerana and Apis mellifera colonies. Food Res Int 2024; 190:113905. [PMID: 38945555 DOI: 10.1016/j.foodres.2023.113905] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 07/02/2024]
Abstract
Bee bread is a product of honeybees, which collect and ferment pollen, that contains highly nutritious and easily digestible active substances. However, its nutritional composition varies significantly with fermentation strains and seasonal changes. To unveil the patterns of microbial community and nutritional component changes in bee bread across seasons, we employed high-throughput techniques to assess the diversity of bacteria and fungi in bee bread. The results indicated that the compositions of bacteria and fungi in bee bread undergo significant seasonal variation, with noticeable changes in the microbial diversity of bee bread from different bee species. Subsequently, metabolomic analysis revealed high activity of glycerophospholipid metabolism in bee bread. Furthermore, our analysis identifaied noteworthy differences in nutritional components, including pH values, sugar content, and free amino acid levels, in bee bread across different seasons.
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Affiliation(s)
- Jia-Li Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China; Yunnan Zhongfeng Technology Development Co. LTD, Kunming, Yunnan 651701, China
| | - Wan-Li Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Jun Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Yan-Tao Pang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Jian Xiong
- Yunnan Zhongfeng Technology Development Co. LTD, Kunming, Yunnan 651701, China
| | - Ping Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Bang-Rong Wei
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xi-Jie Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Qi Huang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Qi-He Tang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Chong-Hui Zhao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Qian Wang
- General Station of Bee Technology Promotion in Gansu Province/Gansu Provincial Bee Research Institute, China
| | - Zhan-Li Liu
- General Station of Bee Technology Promotion in Gansu Province/Gansu Provincial Bee Research Institute, China
| | - Yuan Chen
- Pujia Life Technology Development Co. LTD, Fuzhou 350018, China
| | - Zhi-Xiang Dong
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.
| | - Ya-Zhou Zhao
- Nanchuan District Livestock, Veterinary and Fisheries Center, Chongqing 408400, China; State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Jun Guo
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China; Yunnan Zhongfeng Technology Development Co. LTD, Kunming, Yunnan 651701, China.
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2
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Skrzypczak K, Wirkijowska A, Przygoński K, Terpiłowski K, Blicharz-Kania A. Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum. Food Chem 2024; 448:139117. [PMID: 38608398 DOI: 10.1016/j.foodchem.2024.139117] [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: 11/03/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024]
Abstract
This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L-1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.
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Affiliation(s)
- Katarzyna Skrzypczak
- Department of Plant Food Technology and Gastronomy, Sub-department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Anna Wirkijowska
- Department of Plant Food Technology and Gastronomy, Department of Engineering and Technology of Grains, Faculty of Food Science and Biotechnology University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Krzysztof Przygoński
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Food Concentrates and Starch Products Department, Starołęcka 40, 61-361 Poznań, Poland
| | - Konrad Terpiłowski
- Department of Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Agata Blicharz-Kania
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
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3
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Yıkmış S, Tokatlı Demirok N, Aksoy A, Sandıkçı Altunatmaz S, Aksu F, Aadil RM, Erdal B. Development of Ultrasound-Processed Poppy ( Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life. ACS OMEGA 2024; 9:28852-28865. [PMID: 38973889 PMCID: PMC11223249 DOI: 10.1021/acsomega.4c03351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 06/04/2024] [Accepted: 06/10/2024] [Indexed: 07/09/2024]
Abstract
This research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.
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Affiliation(s)
- Seydi Yıkmış
- Department
of Food Technology, Tekirdag Namık
Kemal University, 59830 Tekirdag, Türkiye
| | - Nazan Tokatlı Demirok
- Department
of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Aksem Aksoy
- Department
of Food Engineering, Faculty of Engineering Architecture, Kafkas University, 36000 Kars, Türkiye
| | - Sema Sandıkçı Altunatmaz
- Food
Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, 34320 Istanbul, Türkiye
| | - Filiz Aksu
- Food
Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, 34320 Istanbul, Türkiye
| | - Rana Muhammad Aadil
- National
Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan
| | - Berna Erdal
- Department
of Medical Microbiology, Faculty of Medicine, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
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Asoutis Didaras N, Karaiskou I, Nikolaidis M, Siaperopoulou C, Georgi I, Tsadila C, Karatasou K, Amoutzias GD, Mossialos D. Contribution of Microbiota to Bioactivity Exerted by Bee Bread. Pharmaceuticals (Basel) 2024; 17:761. [PMID: 38931428 PMCID: PMC11206572 DOI: 10.3390/ph17060761] [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: 04/04/2024] [Revised: 05/27/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Bee-collected pollen (BCP) and bee bread (BB) are honey bee products known for their beneficial biological properties. The main goal of this study was to investigate BB microbiota and its contribution to bioactivity exerted by BB. The microbiota of BB samples collected at different maturation stages was investigated via culture-independent (Next Generation Sequencing, NGS) and culture-dependent methods. Microbial communities dynamically fluctuate during BB maturation, ending in a stable microbial community structure in mature BB. Bee bread bacterial isolates were tested for phenotypes and genes implicated in the production and secretion of enzymes as well as antibacterial activity. Out of 309 bacterial isolates, 41 secreted hemicellulases, 13 cellulases, 39 amylases, 132 proteinases, 85 Coomassie brilliant blue G or R dye-degrading enzymes and 72 Malachite Green dye-degrading enzymes. Furthermore, out of 309 bacterial isolates, 42 exhibited antibacterial activity against Staphylococcus aureus, 34 against Pseudomonas aeruginosa, 47 against Salmonella enterica ser. Typhimurium and 43 against Klebsiella pneumoniae. Artificially fermented samples exerted higher antibacterial activity compared to fresh BCP, strongly indicating that BB microbiota contribute to BB antibacterial activity. Our findings suggest that BB microbiota is an underexplored source of novel antimicrobial agents and enzymes that could lead to new applications in medicine and the food industry.
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Affiliation(s)
- Nikos Asoutis Didaras
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Ioanna Karaiskou
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Marios Nikolaidis
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (M.N.); (G.D.A.)
| | - Christina Siaperopoulou
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Irini Georgi
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Christina Tsadila
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Katerina Karatasou
- Apicultural Centre of Larissa, Federation of Greek Beekeepers Associations, 41222 Larissa, Greece;
| | - Grigoris D. Amoutzias
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (M.N.); (G.D.A.)
| | - Dimitris Mossialos
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
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Wang Y, Shao Q, Yang X, Su K, Li Z, Yang Y, Yuan X, Chen R. Diversity in Pyracantha fortuneana fruits maturity stages enables discrepancy in the phenolic compounds, antioxidant activity, and tyrosinase inhibitory activity. J Food Sci 2024; 89:3469-3483. [PMID: 38720586 DOI: 10.1111/1750-3841.17106] [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: 02/06/2024] [Revised: 03/27/2024] [Accepted: 04/21/2024] [Indexed: 06/14/2024]
Abstract
Pyracantha fortuneana (P. fortuneana) fruit is a wild fruit that is popular because of its delicious taste and numerous nutrients, and phenolic compounds are considered to be the main bioactive components in P. fortuneana fruits. However, the relationship between phenolic compounds and their antioxidant and tyrosinase (TYR) inhibitory activities during the ripening process is still unclear. The study compared the influence of the five developmental stages on the accumulation of phenolic compounds, antioxidant activity, and TYR inhibitory activity in the fruits of P. fortuneana. The compounds were identified by offline two-dimensional liquid chromatography-electrochemical detection (2D-LC-ECD) combined with liquid chromatography-tandem mass spectrometry, and the main active ingredients were quantified. The results showed that stage II had higher total phenolic and flavonoid content, as well as higher antioxidant and TYR inhibitory activity, but the total anthocyanin content was lowest at this stage. A total of 30 compounds were identified by 2D-LC-ECD. Orthogonal partial least squares discriminant analysis screened out six major potential markers, including phenolic acids, procyanidins, and flavonoids. In addition, it was found that caffeoylquinic acids, procyanidins, and flavonoids were higher in stage II than in stages I, III, IV, and V, whereas anthocyanins accumulated gradually from stages III to V. Therefore, this study suggests that the changes in antioxidant and TYR inhibitory activities of P. fortuneana during the five developmental stages may be due to the transformation of procyanidins, caffeoylquinic acids, and phenolic glycosides into other forms during the fruit maturation process. Practical Application: Differences in chemical constituents, antioxidant, and tyrosinase inhibitory activities in fruit maturity stages of P. fortuneana were elucidated to provide reference for rational harvesting and utilization of the fruits and their bioactive components. These findings are expected to provide a comprehensive assessment of the bioactive profile and guide the food industrial production.
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Affiliation(s)
- Yan Wang
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Qiju Shao
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Xijin Yang
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Ke Su
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Zhirong Li
- The Third Affiliated Hospital, Zunyi Medical University, Zunyi, China
| | - Yuyao Yang
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Xiaoyan Yuan
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Rongxiang Chen
- School of Basic Medicine, Zunyi Medical University, Zunyi, China
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Frunze O, Kim H, Lee JH, Kwon HW. The Effects of Artificial Diets on the Expression of Molecular Marker Genes Related to Honey Bee Health. Int J Mol Sci 2024; 25:4271. [PMID: 38673857 PMCID: PMC11049949 DOI: 10.3390/ijms25084271] [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: 03/18/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Honey bees are commonly used to study metabolic processes, yet the molecular mechanisms underlying nutrient transformation, particularly proteins and their effects on development, health, and diseases, still evoke varying opinions among researchers. To address this gap, we investigated the digestibility and transformation of water-soluble proteins from four artificial diets in long-lived honey bee populations (Apis mellifera ligustica), alongside their impact on metabolism and DWV relative expression ratio, using transcriptomic and protein quantification methods. Diet 2, characterized by its high protein content and digestibility, was selected for further analysis from the other studied diets. Subsequently, machine learning was employed to identify six diet-related molecular markers: SOD1, Trxr1, defensin2, JHAMT, TOR1, and vg. The expression levels of these markers were found to resemble those of honey bees who were fed with Diet 2 and bee bread, renowned as the best natural food. Notably, honey bees exhibiting chalkbrood symptoms (Control-N) responded differently to the diet, underscoring the unique nutritional effects on health-deficient bees. Additionally, we proposed a molecular model to elucidate the transition of long-lived honey bees from diapause to development, induced by nutrition. These findings carry implications for nutritional research and beekeeping, underscoring the vital role of honey bees in agriculture.
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Affiliation(s)
- Olga Frunze
- Department of Life Sciences, Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea; (O.F.); (J.-H.L.)
- Convergence Research Center for Insect Vectors (CRCIV), Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea
| | - Hyunjee Kim
- Department of Life Sciences, Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea; (O.F.); (J.-H.L.)
- Convergence Research Center for Insect Vectors (CRCIV), Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea
| | - Jeong-Hyeon Lee
- Department of Life Sciences, Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea; (O.F.); (J.-H.L.)
- Convergence Research Center for Insect Vectors (CRCIV), Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea
| | - Hyung-Wook Kwon
- Department of Life Sciences, Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea; (O.F.); (J.-H.L.)
- Convergence Research Center for Insect Vectors (CRCIV), Incheon National University, 119 Academy-ro, Yeonsu-gu, Incheon 22012, Republic of Korea
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Aksoy A, Altunatmaz SS, Aksu F, Tokatlı Demirok N, Yazıcı K, Yıkmış S. Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles. Foods 2024; 13:795. [PMID: 38472908 DOI: 10.3390/foods13050795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 02/28/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Türkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 µ/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.
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Affiliation(s)
- Aksem Aksoy
- Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, 36100 Kars, Türkiye
| | - Sema Sandıkçı Altunatmaz
- Food Processing Department, Veterinary Vocational High School, Istanbul University-Cerrahpaşa, Avcılar, 34320 Istanbul, Türkiye
| | - Filiz Aksu
- Food Processing Department, Veterinary Vocational High School, Istanbul University-Cerrahpaşa, Avcılar, 34320 Istanbul, Türkiye
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namık Kemal University, 59030 Tekirdağ, Türkiye
| | - Kemal Yazıcı
- Department of Plant and Animal Production, Posof Vocational School, Ardahan University, 75800 Ardahan, Türkiye
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdağ Namık Kemal University, 59830 Tekirdağ, Türkiye
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Svečnjak L, Bošković K, Prđun S, Mrkonjić Fuka M, Tanuwidjaja I. Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process. Foods 2023; 12:4149. [PMID: 38002206 PMCID: PMC10669938 DOI: 10.3390/foods12224149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/08/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Due to numerous bioactive constituents, both bee pollen (BP) and bee bread (BB) represent valuable food supplements. The transformation of BP into BB is a complex biochemical in-hive process that enables the preservation of the pollen's nutritional value. The aim of this study was to determine the depth of the honeycomb cells in which bees store pollen and to provide a spectral insight into the chemical changes that occur during the BP-to-BB transformation process. This study was carried out on three experimental colonies of Apis mellifera carnica, from which fresh BP was collected using pollen traps, while BB samples were manually extracted from the cells two weeks after BP sampling. The samples were analyzed using infrared (FTIR-ATR) spectroscopy, and the depth of the cells was measured using a caliper. The results showed that the average depth of the cells was 11.0 mm, and that the bees stored BB up to an average of 7.85 mm, thus covering between ⅔ and ¾ (71.4%) of the cell. The FTIR-ATR analysis revealed unique spectral profiles of both BP and BB, indicating compositional changes primarily reflected in a higher water content and an altered composition of the carbohydrate fraction (and, to a lesser extent, the lipid fraction) in BB compared to BP.
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Affiliation(s)
- Lidija Svečnjak
- Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia (S.P.)
| | - Kristian Bošković
- Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia (S.P.)
| | - Saša Prđun
- Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia (S.P.)
| | - Mirna Mrkonjić Fuka
- Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia; (M.M.F.); (I.T.)
| | - Irina Tanuwidjaja
- Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia; (M.M.F.); (I.T.)
- Institute of Sanitary Engineering and Water Pollution Control, Department of Water, Atmosphere and Environment, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
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9
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Dinu LD, Gatea F, Roaming Israel F, Lakicevic M, Dedović N, Vamanu E. The Modulation Effect of a Fermented Bee Pollen Postbiotic on Cardiovascular Microbiota and Therapeutic Perspectives. Biomedicines 2023; 11:2712. [PMID: 37893086 PMCID: PMC10604238 DOI: 10.3390/biomedicines11102712] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/25/2023] [Accepted: 10/03/2023] [Indexed: 10/29/2023] Open
Abstract
Hypertension is a frequent comorbidity in patients with heart failure; therefore, blood pressure management for these patients is widely recommended in medical guidelines. Bee pollen and postbiotics that contain inactivated probiotic cells and their metabolites have emerged as promising bioactive compounds sources, and their potential role in mitigating cardiovascular (CV) risks is currently being unveiled. Therefore, this preliminary study aimed to investigate the impact of a lactic-fermented bee pollen postbiotic (FBPP) on the CV microbiota via in vitro tests. A new isolated Lactobacillus spp. strain from the digestive tract of bees was used to ferment pollen, obtaining liquid and dried atomized caps postbiotics. The modulating effects on a CV microbiota that corresponds to the pathophysiology of hypertension were investigated using microbiological methods and qPCR and correlated with the metabolic profile. Both liquid and dried FBPPs increased the number of the beneficial Lactobacillus spp. and Bifidobacterium spp. bacteria by up to 2 log/mL, while the opportunistic pathogen E. coli, which contributes to CV pathogenesis, decreased by 3 log/mL. The short-chain fatty acid (SCFA) profile revealed a significant increase in lactic (6.386 ± 0.106 g/L) and acetic (4.284 ± 0.017 g/L) acids, both with known antihypertensive effects, and the presence of isovaleric acid, which promotes a healthy gut microbiota. Understanding the impact of the FBPP on gut microbiota could lead to innovative strategies for promoting heart health and preventing cardiovascular diseases.
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Affiliation(s)
- Laura-Dorina Dinu
- Faculty of Biotechnology, University of Agricultural Sciences and Veterinary Medicine, 011464 Bucharest, Romania;
| | - Florentina Gatea
- Centre of Bioanalysis, National Institute for Biological Sciences, 060031 Bucharest, Romania;
| | - Florentina Roaming Israel
- Faculty of Biotechnology, University of Agricultural Sciences and Veterinary Medicine, 011464 Bucharest, Romania;
| | - Milena Lakicevic
- Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia; (M.L.); (N.D.)
| | - Nebojša Dedović
- Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia; (M.L.); (N.D.)
| | - Emanuel Vamanu
- Faculty of Biotechnology, University of Agricultural Sciences and Veterinary Medicine, 011464 Bucharest, Romania;
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10
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Jorquera B, Mayorga A, Quintero-Pertuz H, Mejía J, Núñez G, Núñez Pizarro P, Arias-Santé MF, Montenegro G, Costa de Camargo A, Bridi R. Phenolics from Chilean Bee Bread Exhibit Antioxidant and Antibacterial Properties: The First Prospective Study. Chem Biodivers 2023; 20:e202301015. [PMID: 37624683 DOI: 10.1002/cbdv.202301015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/16/2023] [Accepted: 08/24/2023] [Indexed: 08/27/2023]
Abstract
Bee bread (BB) is a beehive product generated upon fermentation of pollen combined with flower nectar and glandular secretions. The potential application of BB is related to its nutritional and functional components, including phenolic compounds. This is the first prospective study on palynological parameters, phenolics, antioxidant, and antibacterial activity of Chilean bee bread in vitro. The tested material exhibited high levels of phenolics (1340±186 mg GAE/100 g BB) and showed antioxidant capacity as determined by the FRAP (51±2 μmol Trolox equivalent/g BB) and ORAC-FL (643±64 μmol Trolox equivalent/g BB) and antibacterial activity against Streptococcus pyogenes. Furthermore, the phenolic acids and flavonoids was determined using liquid chromatography-mass spectrometry, and the concentration was determined using liquid chromatography with diode array detection. Kaempferol, quercetin, ferulic acid, and rutin were the main phenolics found. This study demonstrates the bioactive potential of Chilean BB and supports the evidence that this bee product is a promising source of antioxidants and antimicrobial compounds.
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Affiliation(s)
- Bairon Jorquera
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
| | - Ailin Mayorga
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
| | - Helena Quintero-Pertuz
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
| | - Jessica Mejía
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | - Gabriel Núñez
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | - Paula Núñez Pizarro
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | | | - Gloria Montenegro
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | - Adriano Costa de Camargo
- Nutrition and Food Technology Institute, University of Chile, El Líbano 5524, Santiago, 7830490, Chile
| | - Raquel Bridi
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
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11
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Aylanc V, Falcão SI, Vilas-Boas M. Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system. Food Chem 2023; 413:135597. [PMID: 36791664 DOI: 10.1016/j.foodchem.2023.135597] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 01/25/2023] [Accepted: 01/28/2023] [Indexed: 02/04/2023]
Abstract
Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.
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Affiliation(s)
- Volkan Aylanc
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal; Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto 4169-007, Portugal
| | - Soraia I Falcão
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
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12
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Miłek M, Mołoń M, Kula-Maximenko M, Sidor E, Zaguła G, Dżugan M. Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread. Biomolecules 2023; 13:1025. [PMID: 37509061 PMCID: PMC10377425 DOI: 10.3390/biom13071025] [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: 05/26/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/30/2023] Open
Abstract
Bee bread is a valuable product obtained from the hive on a relatively small scale, while bee pollen is more easily available. Therefore, an effective laboratory method of converting pollen into a bee bread substitute is desired. The aim of the research was to verify the influence of selected factors (temperature, ultrasound) on the quality of obtained product using Lactobacillus rhamnosus inoculum. The composition of the fermented pollen was analyzed using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), Raman spectroscopy, and SDS-PAGE and compared to natural bee bread and the original pollen. In vitro biological activity was assessed as antioxidant activity using a yeast model (BY4741 and sod1∆ strains). Fermentation of pollen occurred spontaneously and after inoculation, as demonstrated by lower pH and higher lactic acid content. Raman spectroscopy and ICP-OES confirmed changes in composition compared to the initial pollen. Compared to bee bread, the fermented pollen showed a higher content of polyphenols and comparable antioxidant activity; moreover, it accelerated yeast growth rate. In addition, a protective effect was observed for Cu/Zn-superoxide dismutase 1 (sod1∆ yeast mutant exposed to hydrogen peroxide-induced oxidative stress). The higher fermentation temperature (25 °C) produces a more bee-bread-like product, while the use of ultrasound and starter culture seems to have no positive effect.
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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
| | - Mateusz Mołoń
- Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland
| | - Monika Kula-Maximenko
- The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, 30-239 Krakow, Poland
| | - Ewelina Sidor
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland
- Doctoral School, University of Rzeszów, Rejtana 16c, 35-959 Rzeszów, Poland
| | - Grzegorz Zaguła
- Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Małgorzata Dżugan
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland
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13
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Dewi Subramaniam S, Hajar Abd Rahim S, Abdul Halim L, Basrawi F, Aini Mohd Azman N. Study on bee bread extracts as active ingredients in SGC-Active film for food packaging application. MATERIALS TODAY: PROCEEDINGS 2023. [DOI: 10.1016/j.matpr.2023.04.385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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14
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Kalaycıoğlu Z, Kanbur ED, Kolaylı S, Erim FB. Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04218-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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15
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Çobanoğlu DN, Şeker ME, Temizer İK, Erdoğan A. Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread. Chem Biodivers 2023; 20:e202201124. [PMID: 36730100 DOI: 10.1002/cbdv.202201124] [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: 11/26/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/03/2023]
Abstract
Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with β-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH⋅, and ABTS⋅+ values were varied between 5.6-10.00 mg GAE/g DW, 1.2-4.3 mg QE/g DW, 1.2-5.5 mg TEAC/g DW, and 2.6-15.4 mg TEAC/g DW, respectively.
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Affiliation(s)
- Duygu Nur Çobanoğlu
- Department of Crop and Animal Production, Vocational School of Food, Agriculture and Livestock, Bingöl University, 12000, Bingöl, Turkey
| | - Mehmet Emin Şeker
- Department of Crop and Animal Production, Espiye Vocational School, Giresun University, Espiye, Giresun, 28600, Turkey
| | | | - Ayşegül Erdoğan
- Ege University Application and Research Center For Testing and Analysis (EGE MATAL), İzmir, 35100, Turkey
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16
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Sawicki T, Surma M, Sadowska-Rociek A. Characteristics of contaminants in the polish-origin bee products and cancer risk assessment. Food Chem Toxicol 2023; 175:113693. [PMID: 36849088 DOI: 10.1016/j.fct.2023.113693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/14/2023] [Accepted: 02/23/2023] [Indexed: 02/27/2023]
Abstract
The aim of this study was to evaluate the concentration of 5-hydroxymethylfurfural (HMF), furfural, polycyclic aromatic hydrocarbons (PAHs), and pesticide residues, as well as assessment of cancer risk of the Polish-origin bee products. The bee product samples were prepared using a modified QuEChERS method, then PAHs and pesticides were analysed by gas chromatography-mass spectrometry (GC-MS), neonicotinoids by high-performance liquid chromatography with a diode array detector (HPLC-DAD), and HMF and furfural by spectrophotometry (HPLC-UV/Vis). The results showed that the highest furfural content was found in bee bread from the northeast part of Poland; moreover, samples obtained from the same region were also characterized with a higher level of HMF. The total sum of PAHs ranged from 324.0 to 866.4 μg/kg; the highest content of PAH4 (the sum of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) was 21.0 μg/kg, but only benzo[a]anthracene and chrysene were detected in the samples. Imidacloprid and acetamiprid were found only in bee bread from the northeast part of Poland, while clothianidin was detected in honey samples. The acceptable cancer risk has been calculated for PAHs due to ingestion of honey, while increasing the risk of cancer was calculated for bee bread and bee pollen. Due to the high concentration of PAHs and excessively high recommended consumption dose, regular consumption of bee bread and pollen may pose a severe threat to human health and should be strictly limited.
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Affiliation(s)
- Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Ul. Słoneczna 45F, 10-719, Olsztyn, Poland.
| | - Magdalena Surma
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Ul. Balicka 122, 30-149, Krakow, Poland
| | - Anna Sadowska-Rociek
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Ul. Balicka 122, 30-149, Krakow, Poland
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17
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Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Abstract
Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.
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18
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Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions. Molecules 2023; 28:molecules28020715. [PMID: 36677772 PMCID: PMC9862147 DOI: 10.3390/molecules28020715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/06/2023] [Accepted: 01/07/2023] [Indexed: 01/12/2023] Open
Abstract
Recently, functional foods have been a subject of great interest in dietetics owing not only to their nutritional value but rather their myriad of health benefits. Moreover, an increase in consumers' demands for such valuable foods warrants the development in not only production but rather tools of quality and nutrient assessment. Bee products, viz., pollen (BP) and bread, are normally harvested from the flowering plants with the aid of bees. BP is further subjected to a fermentation process in bee hives to produce the more valuable and bioavailable BB. Owing to their nutritional and medicinal properties, bee products are considered as an important food supplements rich in macro-, micro-, and phytonutrients. Bee products are rich in carbohydrates, amino acids, vitamins, fatty acids, and minerals in addition to a myriad of phytonutrients such as phenolic compounds, anthocyanins, volatiles, and carotenoids. Moreover, unsaturated fatty acids (USFAs) of improved lipid profile such as linoleic, linolenic, and oleic were identified in BP and BB. This work aims to present a holistic overview of BP and BB in the context of their composition and analysis, and to highlight optimized extraction techniques to maximize their value and future applications in nutraceuticals.
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19
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Physicochemical and antioxidative characteristics of rice bran protein extracted using subcritical water as a pretreatment and stability in a functional drink model during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Characterization of Romanian Bee Pollen—An Important Nutritional Source. Foods 2022; 11:foods11172633. [PMID: 36076817 PMCID: PMC9455760 DOI: 10.3390/foods11172633] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/22/2022] [Accepted: 08/25/2022] [Indexed: 11/19/2022] Open
Abstract
Bee pollen represents an important bee product, which is produced by mixing flower pollens with nectar honey and bee’s salivary substances. It represents an important source of phenolic compounds which can have great importance for importance for prophylaxis of diseases, particularly to prevent cardiovascular and neurodegenerative disorders, those having direct correlation with oxidative damage. The aim of this study was to characterize 24 bee pollen samples in terms of physicochemical parameters, organic acids, total phenolic content, total flavonoid content, individual phenolics compounds, fatty acids, and amino acids from the Nort East region of Romania, which have not been studied until now. The bee pollen can be considered as a high protein source (the mean concentration was 22.31% d.m.) with a high energy value (390.66 kcal/100 g). The total phenolic content ranged between 4.64 and 17.93 mg GAE/g, while the total flavonoid content ranged between 4.90 and 20.45 mg QE/g. The high protein content was observed in Robinia pseudoacacia, the high content of lipids was observed in Robinia pseudoacacia pollen, the high fructose content in Prunus spp. pollen while the high F/G ratio was observed in Pinaceae spp. pollen. The high TPC was observed in Prunus spp. pollen, the high TFC was observed in Robinia pseudoacacia pollen, the high free amino acid content was observed in Pinaceae spp. pollen, and the high content of PUFA was reported in Taraxacum spp. pollen. A total of 16 amino acids (eight essential and eight non-essential amino acids) were quantified in the bee pollen samples analyzed. The total content of the amino acids determined for the bee pollen samples varied between 11.31 µg/mg and 45.99 µg/mg. Our results can indicate that the bee pollen is a rich source of protein, fatty acids, amino acids and bioactive compounds.
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21
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Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04110-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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Giampieri F, Quiles JL, Cianciosi D, Forbes-Hernández TY, Orantes-Bermejo FJ, Alvarez-Suarez JM, Battino M. Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6833-6848. [PMID: 34974697 PMCID: PMC9204823 DOI: 10.1021/acs.jafc.1c05822] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Beside honey, honeybees (Apis mellifera L.) are able to produce many byproducts, including bee pollen, propolis, bee bread, royal jelly, and beeswax. Even if the medicinal properties of these byproducts have been recognized for thousands of years by the ancient civilizations, in the modern era, they have a limited use, essentially as nutritional supplements or health products. However, these natural products are excellent sources of bioactive compounds, macro- and micronutrients, that, in a synergistic way, confer multiple biological activities to these byproducts, such as, for example, antimicrobial, antioxidant, and anti-inflammatory properties. This work aims to update the chemical and phytochemical composition of bee pollen, propolis, bee bread, royal jelly, and beeswax and to summarize the main effects exerted by these byproducts on human health, from the anticancer and immune-modulatory activities to the antidiabetic, hypolipidemic, hypotensive, and anti-allergic properties.
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Affiliation(s)
- Francesca Giampieri
- Department
of Biochemistry, Faculty of Sciences, King
Abdulaziz University, Jeddah 21589, Saudi Arabia
- Research
Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - Jose Luis Quiles
- Research
Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department
of Physiology, Institute of Nutrition and Food Technology ‘‘José
Mataix”, Biomedical Research Centre, University of Granada, 1800 Granada, Spain
| | - Danila Cianciosi
- Department
of Clinical Sciences, Polytechnic University
of Marche, 60131 Ancona, Italy
| | | | | | - José Miguel Alvarez-Suarez
- Departamento
de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito, Quito 170157, Ecuador
- King
Fahd Medical Research Center, King Abdulaziz
University, Jeddah 21589, Saudi Arabia
- Instituto
de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito 170157, Ecuador
- E-mail:
| | - Maurizio Battino
- Research
Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department
of Clinical Sciences, Polytechnic University
of Marche, 60131 Ancona, Italy
- International
Joint Research Laboratory of Intelligent Agriculture and Agri-products
Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, People’s Republic
of China
- E-mail:
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23
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Barta DG, Cornea-Cipcigan M, Margaoan R, Vodnar DC. Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties-An Overview. Front Nutr 2022; 9:871896. [PMID: 35571893 PMCID: PMC9097220 DOI: 10.3389/fnut.2022.871896] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 03/21/2022] [Indexed: 12/12/2022] Open
Abstract
Recent signs of progress in functional foods and nutraceuticals highlighted the favorable impact of bioactive molecules on human health and longevity. As an outcome of the fermentation process, an increasing interest is developed in bee products. Bee bread (BB) is a different product intended for humans and bees, resulting from bee pollen's lactic fermentation in the honeycombs, abundant in polyphenols, nutrients (vitamins and proteins), fatty acids, and minerals. BB conservation is correlated to bacteria metabolites, mainly created by Pseudomonas spp., Lactobacillus spp., and Saccharomyces spp., which give lactic acid bacteria the ability to outperform other microbial groups. Because of enzymatic transformations, the fermentation process increases the content of new compounds. After the fermentation process is finalized, the meaningful content of lactic acid and several metabolites prevent the damage caused by various pathogens that could influence the quality of BB. Over the last few years, there has been an increase in bee pollen fermentation processes to unconventional dietary and functional supplements. The use of the chosen starters improves the bioavailability and digestibility of bioactive substances naturally found in bee pollen. As a consequence of enzymatic changes, the fermentation process enhances BB components and preserves them against loss of characteristics. In this aspect, the present review describes the current biotechnological advancements in the development of BB rich in beneficial components derived from bee pollen fermentation and its use as a food supplement and probiotic product with increased shelf life and multiple health benefits.
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Affiliation(s)
- Daniel Gabriel Barta
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.,Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Mihaiela Cornea-Cipcigan
- Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Rodica Margaoan
- Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.,Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
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24
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Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04041-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Bakour M, Laaroussi H, Ousaaid D, El Ghouizi A, Es-safi I, Mechchate H, Lyoussi B. New Insights into Potential Beneficial Effects of Bioactive Compounds of Bee Products in Boosting Immunity to Fight COVID-19 Pandemic: Focus on Zinc and Polyphenols. Nutrients 2022; 14:nu14050942. [PMID: 35267917 PMCID: PMC8912813 DOI: 10.3390/nu14050942] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/16/2022] [Accepted: 02/20/2022] [Indexed: 02/01/2023] Open
Abstract
The coronavirus disease 2019 (COVID-19) is an epidemic caused by SARS-CoV-2 (severe acute respiratory syndrome coronavirus 2). Populations at risk as well as those who can develop serious complications are people with chronic diseases such as diabetes, hypertension, and the elderly. Severe symptoms of SARS-CoV-2 infection are associated with immune failure and dysfunction. The approach of strengthening immunity may be the right choice in order to save lives. This review aimed to provide an overview of current information revealing the importance of bee products in strengthening the immune system against COVID-19. We highlighted the immunomodulatory and the antiviral effects of zinc and polyphenols, which may actively contribute to improving symptoms and preventing complications caused by COVID-19 and can counteract viral infections. Thus, this review will pave the way for conducting advanced experimental research to evaluate zinc and polyphenols-rich bee products to prevent and reduce the severity of COVID-19 symptoms.
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Affiliation(s)
- Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Driss Ousaaid
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Asmae El Ghouizi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Imane Es-safi
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland;
| | - Hamza Mechchate
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland;
- Correspondence:
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
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Bakour M, Laaroussi H, Ousaaid D, El Ghouizi A, Es-Safi I, Mechchate H, Lyoussi B. Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-to-Date Review. Antibiotics (Basel) 2022; 11:antibiotics11020203. [PMID: 35203806 PMCID: PMC8868279 DOI: 10.3390/antibiotics11020203] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 01/31/2022] [Accepted: 01/31/2022] [Indexed: 01/27/2023] Open
Abstract
Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee saliva and flower nectar inside the honeycomb cells of a hive. Bee bread is considered a functional product, having several nutritional virtues and various bioactive molecules with curative or preventive effects. This paper aims to review current knowledge regarding the chemical composition and medicinal properties of bee bread, evaluated in vitro and in vivo, and to highlight the benefits of the diet supplementation of bee bread for human health. Bee bread extracts (distilled water, ethanol, methanol, diethyl ether, and ethyl acetate) have been proven to have antioxidant, antifungal, antibacterial, and antitumoral activities, and they can also inhibit α-amylase and angiotensin I-converting enzyme in vitro. More than 300 compounds have been identified in bee bread from different countries around the world, such as free amino acids, sugars, fatty acids, minerals, organic acids, polyphenols, and vitamins. In vivo studies have revealed the efficiency of bee bread in relieving several pathological cases, such as hyperglycemia, hyperlipidemia, inflammation, and oxidative stress.
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Affiliation(s)
- Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Driss Ousaaid
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Asmae El Ghouizi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Imane Es-Safi
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, 00014 Helsinki, Finland;
| | - Hamza Mechchate
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, 00014 Helsinki, Finland;
- Correspondence:
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
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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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Nainu F, Masyita A, Bahar MA, Raihan M, Prova SR, Mitra S, Emran TB, Simal-Gandara J. Pharmaceutical Prospects of Bee Products: Special Focus on Anticancer, Antibacterial, Antiviral, and Antiparasitic Properties. Antibiotics (Basel) 2021; 10:antibiotics10070822. [PMID: 34356743 PMCID: PMC8300842 DOI: 10.3390/antibiotics10070822] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 12/12/2022] Open
Abstract
Bee products have long been used in traditional healing practices to treat many types of disorders, including cancer and microbial-related diseases. Indeed, several chemical compounds found in bee products have been demonstrated to display anticancer, antibacterial, antiviral, and antiparasitic properties. With the improvement of research tools and in view of recent advances related to bee products, this review aims to provide broad yet detailed insight into the pharmaceutical prospects of bee products such as honey, propolis, bee pollen, royal jelly, bee bread, beeswax, and bee venom, in the domain of cancer and infectious disease management. Available literature confirms the efficacy of these bee products in the alleviation of cancer progression, inhibition of bacterial and viral proliferation, and mitigation of parasitic-related symptoms. With such potentials, bioactive components isolated from the bee products can be used as an alternative approach in the long-run effort to improve humans’ health at a personal and community level.
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Affiliation(s)
- Firzan Nainu
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
| | - Ayu Masyita
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Muh. Akbar Bahar
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Muhammad Raihan
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Shajuthi Rahman Prova
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh; (S.R.P.); (S.M.)
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh; (S.R.P.); (S.M.)
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
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Martiniakova M, Blahova J, Kovacova V, Babikova M, Mondockova V, Kalafova A, Capcarova M, Omelka R. Bee Bread Can Alleviate Lipid Abnormalities and Impaired Bone Morphology in Obese Zucker Diabetic Rats. Molecules 2021; 26:2616. [PMID: 33947088 PMCID: PMC8124454 DOI: 10.3390/molecules26092616] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Accepted: 04/27/2021] [Indexed: 12/26/2022] Open
Abstract
This study examined for the first time whether bee bread (BB, consisting of monofloral rape bee pollen) could alleviate lipid derangements and reduced bone quality in Zucker diabetic fatty (ZDF) rats, which are considered an appropriate animal model for type 2 diabetes mellitus (T2DM) investigation. Adult ZDF rats were segregated into four groups: lean non-diabetic rats (L group), obese diabetic rats untreated (C group), and those treated with the BB at two doses (500 and 700 mg/kg body weight, respectively, B1 and B2 groups) for 10 weeks. Significantly reduced levels of total cholesterol and triglyceride were recorded in the B2 group versus the C group. In both BB-treated groups, significantly increased relative volume of trabecular bone and trabecular thickness, enhanced density of secondary osteons, accelerated periosteal bone apposition, and improved blood flow were observed. A positive effect of higher dose of BB on femoral weight and cortical bone thickness was also demonstrated. Our results suggest a promising potential of BB to ameliorate T2DM-related complications associated with lipid and bone damages.
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Affiliation(s)
- Monika Martiniakova
- Department of Zoology and Anthropology, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia;
| | - Jana Blahova
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
| | - Veronika Kovacova
- Department of Zoology and Anthropology, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia;
| | - Martina Babikova
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
| | - Vladimira Mondockova
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
| | - Anna Kalafova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia; (A.K.); (M.C.)
| | - Marcela Capcarova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia; (A.K.); (M.C.)
| | - Radoslav Omelka
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
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Velychko S, Brovarskyi V, Brindza J. Bee stimulation to form protein food reserves. POTRAVINARSTVO 2021. [DOI: 10.5219/1562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
We have investigated different ways of bees’ stimulation to lay protein food while using artificial honeycombs. It has been proved that the use of artificial combs to get bee-bread upon the condition of the post-treatment processing of its elements by wax and honey syrup does not stimulate bees to lay and process protein food in their cells. It has been identified that upon the condition of the direct involvement of the working bees into the formation of bee-bread supplies the protein food has been mostly consumed. This proves that the working bees use the freshly-gathered pollen pellet for their own needs in the period of its active gathering. It has been determined that the most effective way of bee stimulation to reprocess pollen pellet into bee-bread is it's single densifying in artificial honeycombs with the follow-up processing of the upper layer of the feed by honey. This way encourages bees to form stocks of bee bread and decreases their activity of consuming protein food from cells of artificial honeycombs. The processing of thickened pollen pellet by honey probably oppresses the bees’ need to consume protein food from the packed cells redirecting them to other honeycombs of the bee family’s nest which has areas with bee-bread reserves.
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Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen. Foods 2021; 10:foods10020286. [PMID: 33572637 PMCID: PMC7911640 DOI: 10.3390/foods10020286] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/14/2021] [Accepted: 01/25/2021] [Indexed: 01/03/2023] Open
Abstract
Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.
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Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The aim of this study is to find the optimal pretreatment conditions and hydrolysis in order to obtain a high yield of bioethanol from wheat straw. The pretreatments were performed with different concentrations of sulphuric acid 1, 2 and 3% (v/v), and were followed by an enzymatic hydrolysis that was performed by varying the solid-to-liquid ratio (1/20, 1/25 and 1/30 g/mL) and the enzyme dose (30/30 µL/g, 60/60 µL/g and 90/90 µL/g Viscozyme® L/Celluclast® 1.5 L). This mix of enzymes was used for the first time in the hydrolysis process of wheat straws which was previously pretreated with dilute sulfuric acid. Scanning electron microscopy indicated significant differences in the structural composition of the samples because of the pretreatment with H2SO4 at different concentrations, and ATR-FTIR analysis highlighted the changes in the chemical composition in the pretreated wheat straw as compared to the untreated one. HPLC-RID was used to identify and quantify the carbohydrates content resulted from enzymatic hydrolysis to evaluate the potential of using wheat straws as a raw material for production of cellulosic ethanol in Romania. The highest degradation of lignocellulosic material was obtained in the case of pretreatment with 3% H2SO4 (v/v), a solid-to-liquid ratio of 1/30 and an enzyme dose of 90/90 µL/g. Simultaneous saccharification and fermentation were performed using Saccharomyces cerevisiae yeast, and for monitoring the fermentation process a BlueSens equipment was used provided with ethanol, O2 and CO2 cap sensors mounted on the fermentation flasks. The highest concentration of bioethanol was obtained after 48 h of fermentation and it reached 1.20% (v/v).
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