Consumption of natural products has increased significantly due to the idea that if nutrition improves, this leads to improved health, general well-being and reduces the risk of developing certain ...diseases. Bee products, especially bee pollen (BP) and bee bread (BB), have demonstrated several nutritional and bioactive properties, which make them functional foods par excellence. Thus, understanding the digestibility and the changes of phytochemicals along the digestive tract, which give BP and BB the functional food attribute, is crucial.
This review describes the digestibility, bioavailability, and absorption behaviors of dietary phytochemicals present in BP and BB. It also addresses possible factors that may adversely affect the human health due to its intake and highlights food practices for the industry.
Many studies have been conducted on BP and BB, which mostly evaluated the nutritional values and the bioactive compounds. However, few studies have addressed the nutritional and phytochemical content of BP and BB after digestion. Topics such as changes in the digestive tract, post-digestive bioaccessibility, tissue absorption scores and the degree of presence in the circulatory system of the phytochemicals that provide strong biological properties to BP and BB, should be taken into consideration in future researches.
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•Bee pollen and bee bread are reviewed in detail in terms of dietary phytochemicals.•The modifications in GIT of phytochemicals in bee pollen and bee bread are emphasized.•Digestibility, bioavailability and absorption fates of both bee products are studied.•Both bee products are evaluated with regard to safety status and food applications.
Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized ...bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 °C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC50: 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in bee pollen; which has potential to be used in pork sausage.
•The phenolic compounds content was 19.69 mg GAE/g, Gallic Acid Equivalent.•High antioxidant activity was found in lyophilized bee pollen extract.•Kaempferol and quercetin were present in greater amounts in the bee pollen extract.•Lyophilized bee pollen was effective in retarding lipid oxidation in sausage.
Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81–27.25% proteins, 1.31–6.78% lipids, 64.42–81.84% ...carbohydrates and 1.18–3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79–25.90 g/100 g), high carbohydrate solubility (31.2–75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m2/g), non-foaming properties, poor water absorption capacity (0.92–2.25 g/g) and excellent oil absorption capacity (1–3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p < 0.05), but negatively with ash and lipid content (r = −0.39, r = −0.46, p < 0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 0.39, r = 0.45, p < 0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p < 0.05), whereas emulsion activity was negatively correlated with this parameter (r = −0.39, p < 0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.
•Physicochemical and techno-functional properties of different bee pollen differed.•Physicochemical and techno-functional properties of bee pollen were correlated.•Bee pollen showed good emulsifying and non-foaming properties.•Excellent oil absorption capacity and high carbohydrate solubility were registered.•The bee pollen might find useful application as food ingredient.
The aim of this study was to explore the use of multifloral bee pollen (1, 2, 3, 4, and 5%) as a natural and functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the ...physical-chemical, technological and sensory properties of the obtained loaves. The properties of the dough during the mixing and leavening phases as well as the characteristics of breads just after baking and during storage were investigated. The addition of pollen appears not to have any influence on rheological characteristics of the enriched doughs when compared to the control. Increasing levels of pollen supplementation mirrored significant improvement of the resulting breads in the technological features such as volume, textural properties of crumb, crust and crumb color, crumb cell uniformity and crumb grain structure. The fortified breads were softer and showed a slower firming kinetic when compared to the control bread. Furthermore, the overall acceptability of GF breads fortified with bee pollen between 3% and 5% was higher than for the control. However, at the highest level of pollen supplementation, some detrimental effects (especially in terms of crumb texture and staling kinetic) were observed.
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•Leavening properties of GF dough were positively affected by bee pollen supplementation.•Bee pollen fortification improved texture, color and sensory properties of GF breads.•Staling rate of GF bread was slowed down by the addition of bee pollen.
The aim of this study was to investigate reported cases of honeybee death incidents with regard to the potential interrelation to the exposure to pesticides. Thus honeybee, bee pollen and honey ...samples from different areas of Greece were analyzed for the presence of pesticide residues. In this context an LC-ESI-MS/MS multiresidue method of total 115 analytes of different chemical classes such as neonicotinoids, organophosphates, triazoles, carbamates, dicarboximides and dinitroanilines in honeybee bodies, honey and bee pollen was developed and validated. The method presents good linearity over the ranges assayed with correlation coefficient values r(2)≥0.99, recoveries ranging for all matrices from 59 to 117% and precision (RSD%) values ranging from 4 to 27%. LOD and LOQ values ranged - for honeybees, honey and bee pollen - from 0.03 to 23.3 ng/g matrix weight and 0.1 up to 78 ng/g matrix weight, respectively. Therefore this method is sufficient to act as a monitoring tool for the determination of pesticide residues in cases of suspected honeybee poisoning incidents. From the analysis of the samples the presence of 14 active substances was observed in all matrices with concentrations ranging for honeybees from 0.3 to 81.5 ng/g, for bee pollen from 6.1 to 1273 ng/g and for honey one sample was positive to carbendazim at 1.6 ng/g. The latter confirmed the presence of such type of compounds in honeybee body and apicultural products.
Bee pollen (BP) collected from different floras possesses various potential bioactivities, but the mechanism-related research on anti-inflammatory effects is limited. Here, three types of BP ...originating from Camellia sinensis L. (BP-Cs), Nelumbo nucifera Gaertn. (BP-Nn), and Brassica campestris L. (BP-Bc) were assessed using molecular and metabolomics methods to determine their anti-inflammatory effects. The differences in polyphenolic abundance of three types of BP extracts were determined by HPLC-DAD/Q-TOF-MS. In vitro anti-inflammatory effects of three BP extracts were evaluated in a lipopolysaccharide (LPS)-induced RAW 264.7 cells model. BP-Cs extract with the most abundant polyphenols was found to be the most effective in reducing inflammation by downregulating inflammatory-related genes expression and blocking the activation of MAPK and NF-κB signaling pathways. Polyphenol-rich BP-Cs was further evaluated for their in vivo anti-inflammatory effect in a LPS-induced acute lung injury mouse model. An UPLC-Q-TOF/MS-based metabolomics approach was applied to analyze metabolite changes in mouse serum. Weshowed that the pretreated BP-Cs extract alleviated inflammation and regulated glycerophospholipid metabolism significantly. Our findings provide a foundation for developing and justifying BP as a potential anti-inflammatory ingredient in functional foods or nutraceutical formulations.
The separation of ten flavanones (flavanone, 2′-hydroxyflavanone, 4’-hydroxyflavanone, 6-hydroxyflavanone, 7-hydroxyflavanone, naringenin, naringin, hesperetin, pinostrobin, and taxifolin) using ...supercritical fluid chromatography and considering achiral and chiral approaches has been studied in this work. For this purpose, different stationary phases and organic modifiers have been checked. Considering the achiral separation, the best results were obtained with the Lichrospher 100 Diol column at 35 °C, 3 mL/min, 150 bar and a gradient of 2-propanol from 5% to 50%. The baseline separation of the ten compounds was achieved in 18 min. Using the chiral column Chiralpak AD, the separation of the ten pairs of enantiomers was obtained in 32 min. In this case, the chromatographic conditions were 30 °C, 3 mL/min, 150 bar and the organic modifier was a mixture ethanol/methanol (80:20) containing 0.1% of trifluoroacetic acid applied in an elution gradient from 15% to 50%. The applicability of the proposed chiral method was assessed by analysing bee pollen samples and 2S-pinostrobin was determined in some of them.
In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass ...spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by l-asparagine (BP samples) and l-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae).
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