A review of fermented bee products: Sources, nutritional values, and health benefits

Liu, Yang; Jiang, Bokai; Wang, Kai

doi:10.1016/j.foodres.2023.113506

Cited by 3 publications

(4 citation statements)

References 100 publications

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“…Due to consumers increasing demand for natural products, there is a significant interest in bee products. These products are often researched due to their rich nutritional content and biological activities, making them essential focal points in the food and medicine industries [ 1 , 2 ]. Bee bread, the subject of recent research, is among these products.…”

Section: Introductionmentioning

confidence: 99%

“…Also known as fermented bee pollen, this product is formed by the fermentation of bee pollen by lactic acid bacteria and yeasts in the hive. Bee bread contains polyphenols, food components, fatty acids, and minerals [ 2 , 4 , 5 , 6 ]. Indeed, Kaškonienė et al [ 7 ] pointed out in their study investigating the antimicrobial and antioxidant activities of natural and fermented bee pollen that fermentation has a positive effect on the biological activities of bee pollen.…”

Section: Introductionmentioning

confidence: 99%

“…Bee bread includes approximately 250 components, such as macro- and micronutrients, vitamins, flavonoids, enzymes, amino acids, phenolic compounds, and fatty acids [ 8 ]. Bee bread has a higher nutrient content than pollen and has a better digestibility [ 1 , 2 , 4 , 9 ]. However, the functional characteristics and chemical composition of bee bread and pollen vary depending on factors such as the plant’s nutritional status, the botanical origin of the pollen, climate, collection, soil, storage, geographical conditions, and processing degree [ 1 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Aksoy,

Altunatmaz,

Aksu

et al. 2024

Foods

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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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Aksoy,

Altunatmaz,

Aksu

et al. 2024

Foods

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“…The major components of honey include glucose, fructose, sucrose, water, proteins, and acids [15]. Of these, glucose and fructose are the capital sugar components in honey, making up the majority of the total sugar [16].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Free Amino Acid Composition and Honey Plant Species in Seven Honey Species in China

Yang,

Liu,

Cui

et al. 2024

Foods

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Honey is well-known as a food product that is rich in active ingredients and is very popular among consumers. Free amino acids (FAAs) are one of the important nutritional components of honey, which can be used not only as a nutritional indicator of honey but also as an indicator of plant source identification. In this study, the contents of 20 FAAs in seven types of honey from 11 provinces in China were examined for the first time. The 20 FAAs were analyzed by ultra-performance liquid chromatography-mass spectrometry/mass spectrometry (UPLC-MS/MS). By analyzing 93 honey samples from seven types of honey, the FAAs were found to range from 394.4 mg/kg (linden honey) to 1771.7 mg/kg (chaste honey). Proline ranged from 274.55 to 572.48 mg/kg, and methionine was only present in some of the linden honey, chaste honey, acacia honey, and rape honey. Evaluated by amino acid principal component analysis, multifloral grassland honey had the highest overall evaluation score, acacia and jujube honey were the most similar, while chaste honey was the least similar to the other types of honey. In addition, DNA was extracted from 174 Xinjiang grassland honey samples and different plant leaves for PCR and sequencing to identify the species of nectar plants. As a result, 12 families and 25 species of honey plants were identified. The results confirmed the diversity of FAAs in dissimilar types and sources of honey. This study provides a reference for expanding honey quality standards and verifying the authenticity of honey.

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Recent progress in promoting the bioavailability of polyphenols in plant-based foods

Tomas,

Wen,

Liao

et al. 2024

Critical Reviews in Food Science and Nutrition

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A review of fermented bee products: Sources, nutritional values, and health benefits

Cited by 3 publications

References 100 publications

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Analysis of Free Amino Acid Composition and Honey Plant Species in Seven Honey Species in China

Recent progress in promoting the bioavailability of polyphenols in plant-based foods

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