Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

Balkanska, Ralitsa; Zhelyazkova, I.

doi:10.4314/bcse.v29i3.16

Cited by 6 publications

(4 citation statements)

References 17 publications

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“…Samples from different regions of Bulgaria were tested and similar results to those reported by Pavel et al 24 were found. Balkanska et al 25 reported mean protein values of 16.1% and 13.2%. In the present study, the lowest protein content was observed in powder samples.…”

Section: Protein Contentmentioning

confidence: 97%

Chemical Characterization and Biological Properties of Royal Jelly Samples From the Mediterranean Area

El-Guendouz

Machado

Aazza³

et al. 2020

Natural Product Communications

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Royal jelly (RJ) is a bee product that has high nutritional value and is beneficial for the human health, earning importance as a functional food. Thus, the characterization of its main biological properties is with high importance. In this work, 6 RJ samples obtained in Morocco, Portugal, and Spain were evaluated in terms of total phenol and flavone/flavonol contents; total protein; 10-hydroxy-2-decenoic acid (10-HDA); volatiles composition; antioxidant and anti-inflammatory properties; and inhibition of tyrosinase, xanthine oxidase (XO), and acetylcholinesterase (AChE) activities. Total phenolic content ranged from 3 to 9 mg gallic acid equivalent/g RJ, and flavone/flavonol content from 0.1 to 0.5 mg quercetin equivalent/g RJ. 10-Hydroxy-2-decenoic acid content varied from 0.9% to 1.2% and total protein from 5.5% to 29.7%. Gas chromatography-flame ionization detector and gas chromatography-mass spectrometry analysis showed RJ volatiles dominated by linolenic acid, 2-decenoic acid, and octanoic acid in variable amounts. The antioxidant activity was monitored through nitric oxide (NO) scavenging activity and hydrogen peroxide (H 2 O 2 ) scavenging capacity, where the IC 50 ranged from 2.3 to 3.4 and 0.2 to 1.5 mg/mL, respectively. Anti-AChE activity IC 50 ranged from 0.7 to 4.6 mg/mL, while XO inhibition IC 50 ranged from 3.3 to 11.9 mg/mL. The results showed that phenols and flavonoids highly contributed to the RJ biological properties in contrast to 10-HDA and proteins.Honeybees, Apis mellifera, are a source of a variety of precious and valuable natural products with health-promoting bioactive compounds including honey, bee bread, bee venom, bee pollen, propolis, and royal jelly (RJ). 1 Royal jelly is a milky-white and strongly acidic (pH 3.1-3.9) fluid produced by the hypopharyngeal and mandibular glands of A. mellifera L. young worker honeybees (called nurses). 2 Royal jelly serves as the most important part of honeybee larvae diet, playing a major role in caste differentiation. It is the food given to all young larvae of workers and drones in their maturation process, whereas the queen honeybee is fed RJ for her entire life cycle and nurse honeybees are fed RJ for only 3 days after which worker larvae are fed a mixture of RJ, pollen, and honey. 3 Royal jelly was found to be mainly composed of water (50%-70%), proteins (9%-18%), carbohydrates (7%-18%), lipids (3%-8%), mineral salts (1.5%), vitamins, polyphenols, enzymes, and hormones. 4 A unique and chemically interesting feature in RJ is its lipidic fraction, where 80% to 85% are uncommon short chain hydroxy and dicarboxylic free fatty acids, with 8 to 12 carbon atoms. 2 The main compound,

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Section: Protein Contentmentioning

confidence: 97%

Chemical Characterization and Biological Properties of Royal Jelly Samples From the Mediterranean Area

El-Guendouz

Machado

Aazza³

et al. 2020

Natural Product Communications

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“…RJ is naturally non-homogeneous, and reported findings refer to many samples, locations, production and methods of sampling and analysis used. The analysis of samples from different geographical origins have shown that environmental conditions do not significantly influence the main components Popesco et al, 2008;Balkanska, Zhelyazkova, & Ignatova, 2012). As all foods of animal origin, RJ could be contaminated with antibiotic or pesticide residues (Zhang et al, 2012).…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Royal jelly (RJ) is secreted by the hypopharyngeal and mandibular glands of worker honeybees (Apis mellifera) (Balkanska, Zhelyazkova, & Ignatova, 2012). This secretion is produced in worker bees' stomach due to the incomplete digestion of honeydew (Moselhy, Fawzy, & Kamel, 2013;Melliou & Chinou, 2014).…”

Section: Introductionmentioning

confidence: 99%

Royal Jelly: Chemistry, Storage and Bioactivities

Maghsoudlou

Mahoonak

Mohebodini

et al. 2019

Journal of Apicultural Science

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Royal jelly (RJ) has been known for centuries, but in the last 5-6 decades its systematic production and consumption has increased. RJ is secreted by the hypopharyngeal and mandibular glands of worker honeybees (Apis mellifera). This thick and milky substance contains water, proteins, carbohydrates, lipids, minerals, vitamins and such bio-active compounds as acetylcholine, peptides, the hormones testosterone, progesterone, prolactin, estradiol, (hydroxydecanoic acid) (HAD), adenosine monophosphate (AMP)-N1Oxide, polyphenols, flavonoids and adenosine. Because of its bioactive compounds, RJ can be considered as a functional and nutraceutical food. The main goal of this review is to summarize and update its physicochemical properties, bio-active ingredients, storage stability and shelf life. The functional properties are antioxidative activity, insulin-like action, improvement against diabetes, liver protection, antitumoral action, neurotrophic action, antibiotic effect, anti-inflammatory action and wound healing, hypotensive effect and blood regulatory actions, anti-aging effect and skin protection, effects on the reproductive system and fertility and also fortifying, tonic action and immunomodulating and anti-alergic activity. RJ may cause allergic reactions, asthma and even fatal anaphylaxis in some humans. Therefore, RJ should be orally ingested as nutreaceutical agent or food-ingredient only after an allergy test.

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“…Previous work carried out by different researchers reported that the amino acid balance of the food consumed by the honey bees can influence the amino acid composition of the RJ (Balkanska and Zhelyazkova, 2015;Jie et al, 2016), it could be assumed that by feeding honey bees with a protein source that has the amino acids responsible for antihypertensive activity, an RJ that helps a better control BP will be obtained. The objective of this study was to evaluate the effect of different protein sources in the diets of bees and how it affects the amino acid profile of the royal jellies produced, as well as the antihypertensive activity of these measured trough in vitro and in vivo tests.…”

Section: Introductionmentioning

confidence: 99%

Anti-hypertensive activity in vitro and in vivo on royal jelly produced by different diets

et al. 2022

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Royal jelly is a glandular secretion produced by Apis mellifera L. bees, it is considered as a functional food with the ability to control and prevent chronic diseases such as high blood pressure, because in their composition there are peptides with biological activity; however, different investigations indicate that the composition of amino acids in royal jelly can be affected by the diet consumed by bees, which could influence the presence of peptides. The main objective of this study was to evaluate the effect of the food consumed by honey bees on the antihypertensive potential of the royal jelly produced. Honey bee colonies were fed with three different diet treatments: Mucuna pruriens flour and honey; pollen and honey and free feeding. The amino acid content was determined in the protein ingredients and the royal jelly obtained by every feed treatment. The antihypertensive activity was evaluated in vitro by the angiotensin converting enzyme technique. To assess the antihypertensive activity in vivo, Wistar rats were subjected to a biological model of metabolic syndrome, the rats were dosed with royal jelly and the blood pressure were measured every week. Significant differences (P<0.05) were found in the concentration of amino acids Arg and His between three types of royal jelly; regarding amino acids associated with antihypertensive activity, no significant differences (P>0.05) were found. The angiotensin converting enzyme inhibition values were less than 25%; however, the blood pressure in the groups of rats that received the royal jelly treatments was similar to the control group (P>0.05). These results indicate that the diet with pollen or M. pruriens consumed by the bees does not affect the bioactive compounds responsible for the in vivo antihypertensive activity, and we found that the continuous consumption of royal jelly prevents the elevation in the blood pressure values.

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Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

Cited by 6 publications

References 17 publications

Chemical Characterization and Biological Properties of Royal Jelly Samples From the Mediterranean Area

Chemical Characterization and Biological Properties of Royal Jelly Samples From the Mediterranean Area

Royal Jelly: Chemistry, Storage and Bioactivities

Anti-hypertensive activity in vitro and in vivo on royal jelly produced by different diets

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