Bee Propolis, Bee Bread, and Royal Jelly: Proximate Analysis, Fatty Acid Composition, Nutritional Quality, and Anti-Amylase Activity

Abstract

This work explores the proximate composition, fatty acid profile, nutritional quality, and anti-amylase activity of propolis, royal jelly, and bee bread. The differential FTIR patterns of propolis, royal jelly, and bee bread reflect these products have different proximate compositions and nutritional properties. The values for carbohydrate, fat, and protein values of be products are similar to egg and soya. The primary fatty acids bee bread and bee propolis are palmitic, linolenic, oleic, linoleic, myristic, and docosanoic acids. The primary fatty acids in royal jelly are 2-dodecenedioic, 10-hydroxy-2-decenoic, decanedioic, linoleic, 10-hydroxydecanoic acid 3-hydroxy-decanoic acids, respectively. The propolis, bee bread, and royal jelly have well-balanced saturated, unsaturated, monounsaturated, polyunsaturated, omega-3, and omega-6 fatty acids. Their nutritional quality, including omega-6/omega-3, thrombogenicity, atherogenicity, hypocholesterolemic, nutritional value, and peroxidizability indexes, are similar to egg and soya. Fatty acids inhibit amylase by increasing Km/Vmax and decreasing Vmax and Km through an un-competition or non-competition strategy. Molecular docking, ultraviolet absorption, and fluorescence quenching analysis reveal that fatty acids interact with amino acid residues of amylase through Van der Waals and hydrogen bonds interactions. Functional fatty acids from bee products can be used in a number of food supplements, food ingredients, and medications to provide carbohydrate-degrading enzymes.

The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

“…[48] PCA analysis was successfully carried out in many studies about food analysis involving different bee products. [49][50][51] In this study, PCA analysis was performed to evaluate the effect of different drying parameters on the bioactive and nutritional content of bee bread samples. Thirteen different variables (TPC, TFC, CUPRAC, DPPH * , PAC, TCC, moisture, ash, total protein, total carbohydrate, total lipid, ΔE, energy) examined in dried and control samples by PCA were reduced to two main components (PC1 and PC2).…”