Recent insights into chemical and pharmacological studies of bee bread

Khalifa, Shaden A. M.; Elashal, Mohamed H; Kieliszek, Marek; Ghazala, Naglaa E.; Farag, Mohamed A.; Saeed, Aamer; Xiao, Jianbo; Zhang, Xiaobo; Khatib, Alfi; Göransson, Ulf; El‐Seedi, Hesham R.

doi:10.1016/j.tifs.2019.08.021

Cited by 83 publications

(99 citation statements)

References 96 publications

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“…Bee bread or ambrosia is a unique product for humans and bees, and is formed from pollen, honey and secretions of bees’ salivary glands [ 1 , 2 ] which are packed by the bees into the honeycomb and covered with wax and honey. During the preservation, the content is submitted to lactic fermentation caused by bacteria and yeast in the bee nest medium [ 3 ], thus resulting in bee bread which has a caramel color [ 4 ], a tangy taste which is given by its citrus, flowers or other fruit flavors [ 5 ]. Bee bread is the main food for the beehive, and particularly for larvae and young worker bees that produce royal jelly [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

Dranca

Ursachi

Oroian

2020

Foods

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Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids). This study aimed to characterize bee bread in terms of physicochemical properties: pH, free acidity, glucose, fructose, sucrose, raffinose and melesitose content, total phenolic content (TPC), total flavones content (TFC), fatty acids and individual phenolics (gallic acid, protocatechiuc acid, p-hydroxybenzoic acid, caffeic acid, vanillic acid, chlorogenic acid, p-coumaric acid, rosmarinic acid, myricetin, luteolin, quercetin and kaempferol). The main phenolic compound identified in the bee bread was kaempferol, followed by myricetin and luteolin. The TPC, TFC and extraction yield were optimized in function of ultrasonic amplitude, temperature and time and the suitable conditions for achieving the maximum level were 87.20% amplitude of ultrasonic treatment, 64.70 °C and 23.10 min, respectively for reaching 146.2 mg GAE/L of TPC, 1231.5 mg QE/g of TFC and a 5.72% extraction yield. The most abundant fatty acids were C18:3 (all-cis-9,12,15) octadeca-6,9,15-trienoic acid, followed by C16:1 (9Z)-hexadec-9-enoic acid, C21:0 heneicosanoic acid and C18:2 (all-cis-9,12) (9Z,12Z)-octadeca-9,12-dienoic acid, respectively.

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Section: Introductionmentioning

confidence: 99%

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

Dranca

Ursachi

Oroian

2020

Foods

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“…Since ancient times, bee bread has been used in different cultures for several nutritional and therapeutic purposes. Different biological effects and dietary properties have been attributed to bee bread, including antimicrobial, antioxidant, anticancer, and antiinflammatory activities (Khalifa et al, 2019). The chemical content of bee bread has been revealed in various studies (Nagai et al, 2005;Kaplan et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…Bee bread is composed of well-balanced proteins containing all essential amino acids, the full spectrum of vitamins (C, B1, B2, E, H, P, nicotinic acid, folic acid), pantothenic acid, pigments, and other biologically active compounds, like enzymes such as saccharase, amylase, phosphatases, flavonoids, carotenoids, and hormones. Bee bread also contains over 25 different micro-and macroelements such as iron, calcium, phosphorus, potassium, copper, zinc, selenium, and magnesium (Nagai et al, 2005;Khalifa et al, 2019). It was reported that bee bread involves more reduced sugar than the pollen of the same plant, as well as vitamin K and microorganisms' digestive enzymes (Haydak, 1958).…”

Section: Introductionmentioning

confidence: 99%

“…Although there are studies about the biological activities and chemical content of bee pollen having different botanic origins, studies on bee bread are in the early stages. In recent years, there has been significant interest in the use of bee bread to treat many illnesses (Khalifa et al, 2019) and it has been shown to exhibit antimicrobial (Veiga et al, 2017), antioxidant (Nakajima et al, 2009), anticancer (Liu et al, 2016), and antiinflammatory (Rimbach et al, 2017) activities. In addition, fatty acid contents of bee bread (Kaplan et al, 2016) and its antibacterial (Abouda et al, 2011) and antioxidant (Haydak, 1958;Bakour et al, 2017) activities are topics of studies in recent years.…”

Section: Introductionmentioning

confidence: 99%

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The effects of feeding obese rats with bee bread on leptin and ghrelin expression

Doğanyiğit¹,

Yakan²,

Soylu³

et al. 2020

Turk J Zool

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Obesity is an important public health problem and a risk factor for many chronic diseases, and its prevalence is increasing rapidly. In recent years there has been interest in the impact of nutrients on obesity and this has been addressed as a research topic. Bee bread is a bee product that has recently attracted attention with its macro-and micronutrients and the enzymes and biocomponents it contains. Although there are many studies on the biological properties and effects of bee bread, its effect on obesity with leptin and ghrelin has not been investigated. In this study, 40 Sprague-Dawley adult female rats were separated into 4 groups after they had become obese by having been fed with commercial high-fat food. While the 1st group was the control, the 2nd group was the obese control and bee bread was given to the 3rd and 4th groups (100 and 200 mg/kg bw/day), and in the 5th group metformin (300 mg/kg/day) was provided. Histopathological and immunohistochemical analysis was performed in hypothalamus tissues, and biochemical analyses were conducted of blood samples and hypothalamus tissues by ELISA methods. The apoptotic cell level was determined by the TUNEL method. The results of the immunohistochemical assessment of the hypothalamus tissues were consistent, and the levels of leptin and ghrelin were inversely correlated in the samples. Biochemical analysis showed that MDA levels increased with obesity whereas differences in SOD, CAT, and XOD levels were not statistically significant. Bee bread improved lipid peroxidation caused by obesity. It was shown that obesity caused apoptotic cell count increase and bee bread decreased it. Bee bread administration (200 mg/kg/day) had positive effects on weight control and other parameters.

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“…Despite beebread’s excellent health properties, the scientific community is little interested in its study. 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 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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Honeys have a pleasant taste and a wide range of use. They are characterized by a relatively high consumption compared to bee pollen or beebread. Honeys are the most popular bee products. Considering health reasons, beebread exhibits the strongest properties as it has the highest nutritional value as well as strong detoxifying, antioxidant, and antiradical properties. Despite having such valuable properties, consumption of beebread is negligible; sometimes, it is limited only to supplementation in case of diseases. This paper proposes a new food product, that is, beebread caviar made from buckwheat honey. The expiry date and sensory and physicochemical quality of beebread caviar have been determined in this study. Beebread caviar, obtained by immobilization on alginate carrier, contained 0.34 mg GAE/mL extract. It remained stable until five days after preparation. Its total acidity was 33.7 mval/kg. Its extract content was 22.53%. Caviar had a high overall sensory score of 4.8 points on a 5-point scale. Beebread caviar can be successfully classified as probiotic food because beebread contains a large amount of lactic acid. In the form of caviar, a new, attractive, and convenient form of beebread consumption could become one of the products of comfortable and functional food.

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Recent insights into chemical and pharmacological studies of bee bread

Cited by 83 publications

References 96 publications

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization

The effects of feeding obese rats with bee bread on leptin and ghrelin expression

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

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