The study aimed to analyze the effects of extracts made from buckwheat grain, hulls, and bee products (propolis, bread, and pollen) and extraction solvents on the growth of microfungi on a medium and ...on buckwheat, wheat, oat, and maize grain. Research findings suggest that bioactive compounds contained in buckwheat grain reduced the amount of Fusarium spp. in the grain kept in the antifungal extract for 90 min at 25°C temperature. Buckwheat hull extract was more effective in inhibiting mycelial growth of mycotoxin‐producing Fusarium culmorum and Fusarium graminearum compared with buckwheat grain extract (13%–50% and 14%–36%, respectively). The antifungal activity of extracts of bee products did not depend on the content of phenolic compounds in them; however, it depended on the grain species treated. After treatment of oat, wheat, and maize grain with bee product extracts, the lowest concentration of microfungi was identified on oat grain. More significant analysis results were obtained for the samples where ethanol solvent had been used for the preparation of extracts.
This paper focusses on the application of natural products for the protection of food raw materials against microfungal contamination. It is not possible to completely prevent grain contamination, because the reduction of the amount of predominant microfungi on grain creates conditions for the reproduction of propagules of other fungi. It is very important that the antifungal activity of bioactive compounds should be targeted at mycotoxin‐producing genera and species of fungi.
Produção de geléia real e desenvolvimento da larva de abelhas Apis mellifera, na região semi-árida de Pernambuco Queiroz, Maria de Lourdes de(Universidade Federal Rural de Pernambuco Departamento de Zootecnia); Barbosa, Severino Benone Paes(Universidade Federal Rural de Pernambuco Departamento de Zootecnia); Azevedo, Marcílio de(Universidade Federal Rural de Pernambuco Departamento de Zootecnia)
Revista brasileira de zootecnia,
2001, Volume:
30, Issue:
2
Journal Article
Peer reviewed
Open access
Foram analisados dados de produção de geléia real (GR) e peso da larva (PL), em dois apiários nos municípios de Ibimirim e Petrolândia, na região semi-árida do Estado de Pernambuco, nos meses de ...junho e agosto de 1995, para avaliar o momento de maior acúmulo de GR, nas células reais (realeiras), e acompanhar o desenvolvimento da larva. O delineamento experimental foi o de blocos casualizados. A quantidade de GR acumulada nas realeiras foi avaliada 24, 32, 48, 56 e 72 horas após a transferências das larvas. As análises de variância mostraram efeitos significativos para o tempo de permanência, afetando a produção de GR e o PL, nos dois locais estudados. Foi feito um desdobramento polinomial do efeito de tratamento para se avaliar o momento de maior produção de GL. De acordo com as equações de regressão obtidas, as produções máximas ajustadas de 175,57 mg (Ibimirim) e 183,69 mg (Petrolândia) foram conseguidas com 59 e 54 horas após a transferência das larvas, respectivamente. De acordo com os resultados obtidos, concluiu-se que, em ambos os locais, maiores produções de GR poderão ser obtidas fazendo-se coletas entre 48 e 56 horas após a transferência das larvas. Após esse período, o crescimento da larva é intensificado pelo aumento de consumo de geléia, reduzindo-se a quantidade de GR acumulada nas realeiras.
In order to evaluate the best period to collect royal jelly (RJ) from queen cells and study the larval development of Apis mellifera, RJ production and larval weight (LW) were analyzed in Ibimirim and Petrolândia, counties of the semi-arid region of Pernambuco, Brazil. The study was performed in May and June, 1995 and the experimental design was randomized blocks. The RJ collected and the LW after 24, 32, 48, 58 and 72 h in relation to larval transfer period were significantly different (P < 0.01) in both locations. Regression equations showed that maximum productions of RJ, 157.57 mg in (Ibimirim) and 183.69 mg in (Petrolândia) were achieved, respectively at 59 and 54 h after larval transference. The results show the best production could be obtained by collecting RJ between 48 and 56 h after larval transfer in both locations.
Propolis is a resinous substance collected from plants by bees. Its composition depends on the vegetation, the season, and the source area. It usually contains many chemical compounds such as ...polyphenols, steroids and amino acids.
The hereditary spherocytosis (HS) is a type of anaemia characterized by microcytic and hyperchromic red cells, spherical in shape and without central pallor. Clinically, subjects present from asymptomatic conditions to severe haemolytic anaemia.
In this study it was evaluated the effect of two propolis extracts in the osmotic fragility of HS patient red blood cell (RBC) membrane. It was found that propolis decreases the erythrocytes membrane fragility, being the effect of Bornes propolis more pronounced than Fundão propolis’. This effect was related with the higher phenolic content of the former propolis. The results obtained in vitro suggest that the membrane fragility increases under oxidative stress conditions for the patient RBC’s and the protection effect of propolis is due to its antioxidant properties. These results open doors for future investigations in order to elucidate the mechanisms, identify the main compounds involved in this fragility protection of the erythrocyte membrane. This is the first work reporting an evaluation of the propolis effect in a blood disease.
The aim of this study was evaluation of microbial quality in raw materials (honey, pollen) and evaluation of microbial quality in honey mixture with pollen (2.91 % and 3.85 %) and also dynamics of ...microbial groups in honey mixtures with pollen after 14 days storage at the room temperature (approximately 25 °C) and in cold store (8 °C). We used dilution plating method for testing of samples. Detections of total plate microbial count (aerobic and anaerobic microorganisms), sporulating bacteria, coliform bacteria, Bifidobacteriumsp.,Lactobacillussp. and microscopic fungi were performed. In general, counts of microorganisms decreased in honey mixture with pollen compared to raw pollen and these counts increased compared to natural honey. Total plate count was 5.37 log KTJ.g-1in pollen; 1.36 log KTJ.g-1in honey; 2.97 log KTJ.g-1in honey mixture with 2.91 % pollen and 2.04 log KTJ.g-1in honey mixture with 3.85 % pollen. Coliform bacteria were detected in pollen (1.77 log KTJ.g-1). Then, we found coliform bacteria in one sample of honey mixtures with pollen (2.91 %) - 1.00 log KTJ.g-1.Bifidobacteriumspecies were detected only in raw pollen. We did not findLactobacillussp. in any of the samples. Microscopic fungi were detected on two cultivating media. Yeasts were present in pollen sample (average 5.39 log KTJ.g-1), honey mixture with 2.91 % pollen (average 2.51 log KTJ.g-1) and honey mixture with 3.85 % pollen (average 1.58 log KTJ.g-1). Filamentous microscopic fungi were detectable in pollen (average 3.38 log KTJ.g-1), in honey (only on one medium: 1.00 log KTJ.g-1), in honey mixture with 2.91 % pollen (average 1.15 log KTJ.g-1) and in honey mixture with 3.85 % pollen (1.71 %). Raw pollen contained microscopic fungi asAbsidiasp.,Mucorsp.,Alternariasp. andEmericella nidulans. Honey mixture with 2.91 % pollen after storage (14 days) contained lower microbial counts when compared with the sample analyzed at the beginning, beside sporulating bacteria and filamentous microscopic fungi in sample stored at 8 °C. We recorded growth of anaerobic microorganisms in honey mixture with 3.85 % pollen after storage (8 °C, 25 °C / 14 days).
<span style="font-family: "Verdana","sans-serif"; color: black;">doi:10.5219/110
Bee bread named also as perga is fermented bee pollen, which is much more valuable and useful than the normal pollen due to its unique and high amount of beneficial components. Bee bread is known to ...have a high concentration of protein and other nutritional impacts making it more valuable to natural food nutritionists. Although there is no specific formula, the average makeup is said to contain simple sugars, proteins, minerals, vitamins, fatty acids, and diverse other components like fungi particles. In this sense, bee bread is even more health-giving than the more commonly available fresh bee pollen. Perga is not widely available on the market. The main reason for this is; it is very valuable and it is very troublesome to take the horn with the reason that it is buried in petit. Although a wide using area of perga in the health industry, especially it is a very special product that can be evaluated against metabolism problems, diet regulation and allergies. Bee bread on the other hand is a slightly different composition, as the bees add honey and bee secretions to the pollen to make a nutritional protein source for the hive. The main object of this study was to analyse some nutritional components together with physicochemical and antioxidant properties of bee bread. For this aim, some physicochemical and biological values together with antioxidant capacity of bee bread collected from different regions of Central Asia were investigated. The findings have revealed that bee bread have especially an abundance of fenolic substances and antioxidants, which are all important in achieving optimal health and performance. However, it has also been concluded that physicochemical and antioxidant properties of bee bread were varied depending on the varied geographical locations having different floral sources.
Agent-based bee product quality control system Zhu Yeping; Li Shijuan; Liu Shengping ...
2010 6th International Conference on Advanced Information Management and Service (IMS),
2010-Nov.
Conference Proceeding
A lot of problems exist in bee product quality control, management and traceability such as the considerable influence of human factors, weakness of handling emergencies and lack of support on ...intelligent key technologies. This study explores the application of agent theory, method and technique to solve the problems of process control, traceability, intelligent information watching and information technology application to emergency reaction conditioned on the general characteristics from production to circulation. In this study, agent application and development method are put forward. By means of investigating its communication and cooperative mechanism, the agent-based universal system framework for quality control of bee product is designed. The system offers an information exchange and cooperation platform for digitized control of bee production, sales, circulation and quality tracing, thus transfer the bee products from field to table.
Establishing agricultural product quality safety traceability platform and barcode system have become a worldwide trend. Bee product traceability platform that can be used to identify all aspects ...from farm to table has been laid out based on China law and global standards. An integrated bee product traceability system which involving all of the process along the supply chain can be applied to increase consumer confidence of bee products by making traceability data accessible to the consumer. In this bee product traceability platform, barcode system is of enormous significance and due to its applications in the all tracing stage of platform, standard barcode system architecture and infrastructure become very important.
In this paper, we study safety situation of bee product quality, research status of bee product traceability and barcode system. We construct bee product traceability platform by adopting agent technology, build barcode system by adopting GS1 global traceability standard as well as realize standardization bar-coding of bee product data content during four links: materials collection, purchase, processing and sales. Applying barcode system and traceability platform in bee products distribution process can realize bee products tracking and tracing, offer strong guarantee for Chinese bee product quality safety and improve competitiveness of bee products in international market.
This paper is the use of modern information technology, research the quality of bee product tracking and traceability system based on Agent. On the one hand, through establish the quality of bee ...product tracking and traceability system, to provide a technical support and general-purpose tools, it includes bee products from production to sales for the entire process digital, visual expression, design, control and management. On the other hand, as a key technology research and exploration, the use of Agent technology, proposed intelligence and cooperative control methods about the quality and safety of bee products, and for the control of the quality and safety of bee products to provide new methods and ideas.
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