Phenolic Compounds and the Anti-Atherogenic Effect of Bee Bread in High-Fat Diet-Induced Obese Rats

Abstract

This study was undertaken to determine the phenolic compounds and the anti-atherogenic effect of bee bread in high-fat diet (HFD)-induced obese rats. The presence of phenolic compounds in bee bread was determined by liquid chromatography–mass spectrometry. Thirty-two male Sprague Dawley rats were divided into four groups, (n = 8/group); i.e., Normal (N), HFD (high-fat diet), HFD + BB (high-fat diet and 0.5 g/kg/day bee bread), and HFD + O (high-fat diet and 10 mg/kg/day orlistat) groups. After 6 weeks of the experiment, rats were sacrificed. Five phenolic compounds were identified in bee bread; namely, caffeic acid, ferulic acid, kaempferol, apigenin, and isorhamnetin. Bee bread significantly reduced Lee obesity index and levels of total cholesterol (TC), low-density lipoprotein (LDL), fatty acid synthase (FAS) activity, atherogenic index, oxidised-LDL (oxLDL), and malondialdehyde (MDA), and significantly increased aortic antioxidant activities, such as those of superoxide dismutase (SOD) and glutathione peroxidase (GPx). Adipocyte sizes were found to be smaller in the HFD + BB group compared to the N group, and en face aortas showed an absence of atherosclerotic plaque in rats supplemented with bee bread. These changes might suggest an anti-atherogenic effect of bee bread in HFD-induced obese rats via its antioxidant and hypocholesterolaemic properties.

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

“…It can be considered an important source of nutrients and bioactive compounds such as proteins, vitamins (C, B, K, P and E), and polyphenols (flavonoids, phenolic acids) which are influenced by the source of pollen and different factors that influence the growth of the pollen plant (geographic origin, soil, climate) [ 6 , 7 , 8 ]. The studies carried out on volatile profile components showed a high concentration of unsaturated aliphatic acids, amino acids, terpene and terpene derivates, carbohydrates (e.g., glucose, fructose), and nitriles [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. Bee bread is a rich source of polyphenols which includekaempherol, p -coumaric acid and isorhamnetin [ 10 ], apigenin, chrysin, naringenin, caffeic, ferulic and gallic acids, and quercetin [ 11 , 15 ].…”

Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate

“…It was hydrolyzed by amylase, which leads to obtaining water-soluble fragments of starch chain, creating blue connections with the dye, and the absorbance of which was measured at wavelength of 620 nm. The solution absorbance is proportionate to the diastatic activity of the sample [ 9 ].…”

“…The total phenolic content (TPC) was expressed in milligrams of gallic acid equivalents (mg GAE/mL of extract). Total acidity was determined according to Polish Standard [ 9 ], according to which 10 g of caviar was weighed, disintegrated, and dissolved in 50 mL of distilled water, followed by 15 min shaking on a Vortex. Subsequently, the samples were titrated with 0.1 M sodium hydroxide against phenolphthalein as an indicator to bright pink coloration.…”

“…Beebread composition varies according to the origin of the pollen but is mainly composed of water, proteins, carbohydrates, lipids, inorganic elements, and various other minor components such as decanoic acid, gamma globulin, nucleic acids, vitamins B and C, pantothenic acid, biopterin, neopterin, acetylcholine, and reproductive hormones, among others [ 5 , 6 ]. Considerable amount of information can be found in the literature on the types of polyphenol compounds contained in bee bread [ 7 , 8 , 9 ]. The most important of these compounds are: p-coumaric acid (367 µg/g), kaempferol (492 µg/g), isoramnetin (1086 µg/g) among phenolic compounds, as well as ferulic acid, caffeic acid, apigenin, and quercetin present in trace amounts, were identified in the composition of beebread.…”

Oxidative Stress and Inflammation as Targets for Novel Preventive and Therapeutic Approches in Non Communicable Diseases

“…Obesity, in particular, may be prevented by an adequate lifestyle and treated, at the preclinical stage with a well-balanced diet, sometimes rich in phenolic compounds. The study of Othman et al [26] showed the anti-atherogenic effect in high-fat diet (HFD)-induced obese rats of a Malaysian bee bread, that contained, in addition to macronutrient sources and essential minerals and vitamins, also phenolic components such as isorhamnetin, apigenin, caffeic acid, ferulic acid, and kaempferol, which have antioxidant properties. They demonstrated that supplementation of bee bread for 6 weeks reduced the Lee obesity index and levels of total cholesterol, low-density lipoprotein, fatty acid synthase activity and of the atherogenic index, an indicator of high risk to develop CVD.…”