Assessment of bee venom therapy in animal model of statin-induced myopathy

Kader, Ann Abdel; Azmy, Radwa; Maher, Eman; Sayed, Basma B El; Khalil, Alshaimaa Sobhi; Ghalwash, Mohammad; Mahmoud, Manal

doi:10.1186/s41983-019-0120-9

Cited by 2 publications

(1 citation statement)

References 39 publications

(39 reference statements)

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“…Honeybee venom (HBV) with various health benefits is one of the most significant new-generation hive products. Although it has been used in traditional medicine for centuries (Bogdanov, 2012;Cells, 2013;Hwang et al, 2015;Abdela & Jilo, 2016;Eze et al, 2016;Baher & Abo Zeid, 2017;Kader, et al, 2019;Kim et al, 2019;Kurek-Górecka et al, 2020), it has been recently rediscovered by modern medicine for its pharmaco-logical value. The therapeutic application of HBV in traditional and complementary medicine has been demonstrated to treat such autoimmune and inflammatory diseases as rheumatoid arthritis, osteoarthritis and chronic pain (Abdela & Jilo, 2016).…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Quality of Honey Bee Venom

Kekeçoğlu

Çaprazli

Samanci

et al. 2022

Journal of Apicultural Science

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Honeybee venom (HBV) is an important product of beehives, and its benefits for health have been rediscovered by modern medicine. Since HBV has the potential to treat some diseases, its quality and production conditions require a detailed investigation. The objective of this study is to understand how season, harvesting time (day or night), harvesting site of beehives (inside or entrance) and geographic location affects quality through the analysis of apamin, melittin and phospholipase A 2 (PLA2) content. Each set of six colonies were used to understand the differences in these components when HBV is harvested in the daytime either from the entrance or inside of the hives and nighttime from the inside of the hives. The experiment also investigated seasonal differences as the samples were harvested each month from May to August 2019 in our apiary. Furthermore, the effect of geographic location on quality was examined through the comparison of the data obtained from twenty-seven samples collected by beekeepers using the same device, located in the Turkish cities of Manisa, Muğla, Balıkesir, Düzce and Mersin. The results demonstrated that statistically significant differences in the amounts of analyzed components were not dependent on harvesting time, collection site on the beehives or season. On the other hand, region samples significantly differed in the amounts of all three components, ranging from 1.28% to 3.81% for apamin, 19.51–64.03% for melittin and 7.22%–28.18% for PLA2. However, beekeepers’ improper practices during harvesting and storing might be the most critical parameters that determine the quality of HBV.

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Section: Introductionmentioning

confidence: 99%

Factors Affecting Quality of Honey Bee Venom

Kekeçoğlu

Çaprazli

Samanci

et al. 2022

Journal of Apicultural Science

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Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

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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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Assessment of bee venom therapy in animal model of statin-induced myopathy

Cited by 2 publications

References 39 publications

Factors Affecting Quality of Honey Bee Venom

Factors Affecting Quality of Honey Bee Venom

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

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