Gas chromatographic–mass spectrometric investigation of volatile and extractable compounds of crude royal jelly

Isidorov, Valery A.; Бакиер, С.; Grzech, I.

doi:10.1016/j.jchromb.2011.12.025

Cited by 92 publications

(86 citation statements)

References 38 publications

(67 reference statements)

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“…For identification, mass spectral data and calculated I T values were used. Registered mass spectra and I T values were compared with the literature data (NIST Chemistry WebBook, 2013) and with our previously published data (Isidorov et al, 2012;Isidorov, 2015).…”

Section: Methodsmentioning

confidence: 99%

GC-MS investigation of the chemical composition of honeybee drone and queen larvae homogenate

Isidorov

Бакиер

Stocki

2016

Journal of Apicultural Science

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A b s t r a c tHoneybee larva homogenate appears to be underrated and insufficiently explored but this homogenate is an exceptionally valuable honeybee product. Drone larva homogenate is very nutritional due to its high content of proteins, free amino acids, lipids, and carbohydrates. Moreover, the biological characteristics of honeybee larvae indicate the presence of chemical substances that may be pharmacologically active. In spite of the above, the chemical composition of honeybee larva has not gained as much attention as that of other bee products. In this study, the chemical composition of honeybee brood homogenate has been investigated using gas chromatography/mass spectrometry. As a result, it was possible to isolate as many as 115 extractive organic compounds from 6 samples of crude queen and 9 samples of drone homogenate. �he main groups of sub�The main groups of substances extracted from either type of homogenate were composed of free amino acids and carbohydrates. The relative content of amino acids in queen homogenate as well as the share of essential amino acids were found to be higher than in the drone homogenate. Disaccharide trehalose was the dominant sugar in the queen larvae, whilst glucose prevailed in the drone larvae. Comparative chemical analyses of honeybee queen and drone larva homogenates have allowed us to make a preliminary inference about a higher overall value of the former.

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Section: Methodsmentioning

confidence: 99%

GC-MS investigation of the chemical composition of honeybee drone and queen larvae homogenate

Isidorov

Бакиер

Stocki

2016

Journal of Apicultural Science

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“…Chemically speaking, fresh RJ mainly comprises water (60-78%), proteins (9-18%), carbohydrates (7-18%), lipids (3-8%), 10-HDA (>1.4%), mineral salts (0.8-3%) and small amounts of polyphenols, vitamins and enzymes [16,17]. On one hand, according to the complex composition comprising of major classes of biological macromolecules (proteins, lipids, carbohydrates), RJ is beneficial for human physiological functions but, on the other hand, the complex composition and dominant water content makes it very susceptible to adulteration and prone to crumbling.…”

Section: Introductionmentioning

confidence: 99%

Insights into the infrared and Raman spectra of fresh and lyophilized royal jelly and protein degradation IR spectroscopy study during heating

Lazarevska

Makreski

2015

Maced. J. Chem. Chem. Eng.

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In terms of chemical composition, a honeybee secretion known as royal jelly (RJ) is very complex product containing water, proteins, carbohydrates, lipids, mineral salts and small amounts of polyphenols, vitamins and enzymes. Despite its chemical diversity, the bands originating from vibrational modes of the present proteins were successfully assigned in 1800-1200 cm -1 (Raman and IR) region where the interference of bands from other vibrational species is not substantial. The protein bands were attributed to amide I, amide II and amide III modes and their intensities, additionally, enabled to determine the protein secondary structures. The remaining bands up to 4000 cm -1 were attributed to other group vibrations whereas the region below 1200 cm -1 comprises bands from complex interacting modes within the major RJ components that can not be unequivocally attributed to distinct modes. The work also represents a pioneering effort to collect and interpret the Raman spectrum of fresh and lyophilized RJ samples and to correlate and describe the observed similarities/differences between IR and Raman spectra.Keywords: royal jelly; infrared; Raman spectra; band assignments; protein degradation УВИД ВО ИНФРАЦРВЕНИТЕ И РАМАНСКИТЕ СПЕКТРИ НА СВЕЖ И ЛИОФИЛИЗИРАН МАТИЧЕН МЛЕЧ И СТУДИЈА ЗА ПРОТЕИНСКАТА ДЕГРАДАЦИЈА ПРИ ЗАГРЕВАЊЕ СЛЕДЕНА СО ИНФРАЦРВЕНА СПЕКТРОСКОПИЈАМатичниот млеч (ММ), кој претставува пчелин секрет, има комплексен хемиски состав и содржи: вода, протеини, јаглехидрати, масти, минерални соли и мало количество полифеноли, витамини и ензими. И покрај разновидноста во хемискиот состав, инфрацрвените и раманските ленти кои потекнуваат од присутните протеини беа успешно асигнирани во подрачјето од 1800 до 1200 cm -1 . Тоа се должи на фактот што во оваа област интерференцијата, изразена преку преклопување на ленти од другите хемиски ентитети, е незначителна. Протеинските ленти беа припишани на модовите амид I, амид II и амид III, а интензитетите на лентите дополнително овозможија определување на секундарните структури на протеините. Другите спектрални ленти регистрирани до 4000 cm -1 беа асигнирани на други групови вибрации, додека во областа под 1200 cm -1 не може да се направи еднозначна интерпретација на спектрите поради силното преклопување помеѓу вибрационите ленти од многуте пристутни хемиски конституенти во ММ. Оваа студија претставува пионерски обид да се добијат и интерпретираат раманските спектри на свеж и лиофилизиран ММ како и да се корелираат и објаснат детектираните спектрални сличности/разлики помеѓу инфрацрвените и раманските спектри.Клучни зборови: матичен млеч; инфрацрвен; рамански спектар; асигнација на ленти; протеинска деградација  Dedicated to Academician Gligor Jovanovski on the occasion of his 70 th birthday. S. Lazarevska, P. MakreskiMaced. J. Chem. Chem. Eng. 34(1), 87-93 (2015) 88

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“…It is fed to all bee larvae for three days and to queen larvae for all her life, and it plays a key role in honey bee caste determination [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

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

Balkanska¹,

Zhelyazkova²

2015

Bull. Chem. Soc. Eth.

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ABSTRACT. Royal jelly (RJ) is popular among consumers around the world due to its perceived health benefits. The purpose of this study was to assess the levels of free and total amino acid profile as well as protein content in order to characterize Bulgarian RJ samples. A total of 17 fresh and commercial RJ samples from different regions of Bulgaria were analyzed. The results obtained show that proline (Pro), lysine (Lys), methionine (Met), aspartic acid (Asp), cysteine (Cys), histidine (His) were major free amino acids (FAAs) in RJ. The average content of Pro was 2.3 mg/g. The FAA content ranged from 5.5 to 6.2 mg/g of RJ. The most abundant total amino acids (TAAs) were aspartic acid (Asp), glutamic acid (Glu), lysine (Lys), leucine (Leu), serine (Ser) and proline (Pro). The average TAA content in fresh and commercial RJ were 129±10 and 114±8 mg/g, respectively. The results obtained for TAA content were used to establish a range for amino acid composition of Bulgarian RJ. The content of proteins was higher in fresh RJ than in commercial samples and this difference was significant (p<0.05). The following ranges were observed for fresh and commercial samples 14.7-17.3 and 12.5-14.9 mg/g, respectively.

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Gas chromatographic–mass spectrometric investigation of volatile and extractable compounds of crude royal jelly

Cited by 92 publications

References 38 publications

GC-MS investigation of the chemical composition of honeybee drone and queen larvae homogenate

GC-MS investigation of the chemical composition of honeybee drone and queen larvae homogenate

Insights into the infrared and Raman spectra of fresh and lyophilized royal jelly and protein degradation IR spectroscopy study during heating

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

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