Bee bread is a bee product obtained as a result of fermentation of pollen stored by honey bees in the cells of the honeycomb. Palynological analysis, chemical composition, antioxidant activity of bee bread and its cytotoxic effect against human lung carcinoma (A549), human prostate cancer (DU 145) and human neuroblastoma (SH-SY5Y) cell lines were investigated in this study. 25 plant taxa were identified with palynological analysis. Fatty acids, cyclic, aromatic, phenolic, terpenoid, diterpen and metallic complex structures were seen in GC-MS results. FTIR consequence were compatible with GC-MS results and the structure types of FTIR results were seen in the dominant compounds of GC-MS results. Radical scavenging activity (RSA) of bee bread showed inhibition variability between 20.15 ± 0.68% and 93.18 ± 0.44% depending on the concentration. In addition, the EC50 value was measured as 80.08 ± 0.10 mg/mL. Bee bread exhibited moderately cytotoxic effect at all concentrations (15.625 - 2000 µg/mL) against A549, DU 145, and SH-SY5Y cell lines. Bee bread can be used in medical fields because of it’s antioxidant and anticancer properties.
The predominant compounds found in honey are carbohydrates, mainly composed of fructose and glucose. Honey is a supersaturated solution with more than 70% sugar and less than 20% water content. Crystallization of supersaturated solutions is expected from a physicochemical point of view. However, since the crystallization phenomenon is not fully understood by the consumers, crystallized honey is generally not liked. Beekeepers and/or marketers of bee products apply a high degree of heat treatment to crystallized honey to bring it into liquid form and market it to meet consumer preferences. Honey has been used for both healing and nutritional purposes throughout history. Unfortunately, some processes applied to honey consciously or unconsciously can have the opposite effect, although they lose the healing value of honey. The new product, which is formed as a result of controlled crystallization to improve the sensory and physical properties of honey, is called cream honey. Creamed honey is an alternative product to crystallization and its effects. In this study, creamed honey was produced from filtered honey and the effect of creamed honey production process on the sugar profile of honey was investigated by High Performance Liquid Chromatography- Refractive Index Detection (HPLC-RID) method. In the analyzes made, it was concluded that the creamed honey production process did not have a significant effect on the sugar profile of honey (p>0.05).
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.