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1
Anis, Ulfah, Devi Silsia und Rizky Nirmala Kusumaningtyas. „Pengaruh Variasi Pollen Terhadap Karakteristik Kimia Bee pollen“. Jurnal Teknologi Agro-Industri 8, Nr. 2 (23.12.2021): 111–24. http://dx.doi.org/10.34128/jtai.v8i2.143.
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Bee pollen contains high enough nutrition. Bee pollen contains some nutrients such as water, ash, lipid, protein, natural antioxidants, palmitic acid, oleic acid, linoleic acid, and linolenic acid. The high nutrients on bee pollen causes bee pollen to be widely used by many people as a food additive on some food productions. Bee pollen is widely used as a fortificant and substitute material. Bee pollen as a substitute material on the making of crackers. On snack bar making, bee pollen is used as a fortificant material. Bee pollen as a fortificant is also used on the making of milk to increase its nutrients, especially the polyphenols. One of the factors effecting the nutrient contents of bee pollen is the source of pollen. There are two sources of pollens, multiflora and uniflora. The aim of this experiment is to know the effect of pollen sources on water, ash, lipid, protein and crude fiber content in 3 types of commercial pollen in Indonesia. The result is bee pollen from 3 different plants pollen have a significant difference to proximate content including water, ash, lipid, protein, carbohydrate, and crude fiber.
Keywords: bee pollen, proximate, pollen
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Chang, Hongcai, Guiling Ding, Guangqun Jia, Mao Feng und Jiaxing Huang. „Hemolymph Metabolism Analysis of Honey Bee (Apis mellifera L.) Response to Different Bee Pollens“. Insects 14, Nr. 1 (30.12.2022): 37. http://dx.doi.org/10.3390/insects14010037.
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Pollen is essential to the development of honey bees. The nutrients in bee pollen vary greatly among plant species. Here, we analyzed the differences in the amino acid compositions of pear (Pyrus bretschneideri), rape (Brassica napus), and apricot (Armeniaca sibirica) pollens and investigated the variation in hemolymph metabolites and metabolic pathways through untargeted metabolomics in caged adult bees at days 7 and 14. The results showed that the levels of five essential amino acids (isoleucine, phenylalanine, lysine, methionine, and histidine) were the highest in pear pollen, and the levels of four amino acids (isoleucine: 50.75 ± 1.93 mg/kg, phenylalanine: 87.25 ± 2.66 mg/kg, methionine: 16.00 ± 0.71 mg/kg and histidine: 647.50 ± 24.80 mg/kg) were significantly higher in pear pollen than in the other two kinds of bee pollen (p < 0.05). The number of metabolites in bee hemolymph on day 14 (615) was significantly lower than that on day 7 (1466). The key metabolic pathways of bees, namely, “sphingolipid metabolism (p = 0.0091)”, “tryptophan metabolism (p = 0.0245)”, and “cysteine and methionine metabolism (p = 0.0277)”, were significantly affected on day 7. There was no meaningful pathway enrichment on day 14. In conclusion, pear pollen had higher nutritional value among the three bee pollens in terms of amino acid level, followed by rape and apricot pollen, and the difference in amino acid composition among bee pollens was reflected in the lipid and amino acid metabolism pathways of early adult honey bee hemolymph. This study provides new insights into the physiological and metabolic functions of different bee pollens in bees.
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Bleha, Roman, Tatiana Shevtsova, Andrej Sinica, Vojtech Kruzik und Jan Brindza. „Morphology, physicochemical properties and antioxidant capacity of bee pollens“. Czech Journal of Food Sciences 37, No. 1 (06.03.2019): 1–8. http://dx.doi.org/10.17221/139/2018-cjfs.
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Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials.
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Mosić, Mirjana, Jelena Trifković, Irena Vovk, Uroš Gašić, Živoslav Tešić, Branko Šikoparija und Dušanka Milojković-Opsenica. „Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen“. Biomolecules 9, Nr. 12 (26.11.2019): 783. http://dx.doi.org/10.3390/biom9120783.
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Information on compositional, nutritional and functional properties of bee-pollen, as a health-promoting food, is essential for defining its quality. Concerning the nutritional importance of phenolic compounds, the aim of this study was to determine the phenolic profile and antioxidant activity of twenty-four bee-pollen samples collected from different regions of Serbia. High-performance thin-layer chromatographic (HPTLC) fingerprinting was used for profiling of bee-pollen samples according to the botanical type. HPTLC hyphenated with image analysis and a pattern recognition technique confirmed the grouping of samples caused by the specific phenolic composition of pollens of different botanical origin. Flavonoid glycosides in bee-pollen samples were identified by applying ultra-high-performance liquid chromatography (UHPLC) coupled with linear ion trap-Orbitrap mass spectrometry (LTQ Orbitrap MS). Eight out of twenty-seven flavonol glycosides were identified in bee-pollen samples for the first time. All analyzed bee-pollen samples showed a high number of phenolic compounds which may have therapeutic potential.
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Somerville, D. C., und H. I. Nicol. „Crude protein and amino acid composition of honey bee-collected pollen pellets from south-east Australia and a note on laboratory disparity“. Australian Journal of Experimental Agriculture 46, Nr. 1 (2006): 141. http://dx.doi.org/10.1071/ea03188.
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Pollen pellets collected from honey bees foraging at 62 floral species were analysed for protein and amino acid content and their value for honey bee nutrition was determined. The crude protein levels of all pollen pellets analysed ranged from 9.2% for Hypochoeris radicata (flatweed) to 37.4% for Echium plantagineum (Paterson’s curse) with a mean of 25.9%. Pollen pellets from 15 species were identified as providing protein levels below those acknowledged to satisfy honey bee dietary requirements when they are the only source of pollen available to the honey bee colony. Pollens collected from species of the same genus demonstrated similar protein profiles. Isoleucine was deficient in 38% of the pollens with 69% of eucalypts and related species demonstrating a significant isoleucine deficiency.
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Pande, Rachna, und V. K. Verma. „Performance of hymenopteran insects as pollinators of pumpkin in Meghalaya“. Journal of Applied and Natural Science 8, Nr. 4 (01.12.2016): 1806–10. http://dx.doi.org/10.31018/jans.v8i4.1044.
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Pumpkin is a major cultivated crop particularly in north eastern states of India that depends on insects for the pollination, as the pollens of these plants are large sized and sticky. In the present study, field and lab experiments were conducted to determine the efficiency of the pollinators of pumpkin based on their diversity, relativeabundance and foraging activity. Total four hymenopteran insect pollinators were observed in field viz., bumble bee, little honey bee, Indian honey bee and Digger bee. On the basis of abundance and relative abundance bumble bee was identified as most abundant pollinator of pumpkin with 69.69 per cent mean relative abundance as other pollinators mean relative abundance was less than 25 per cent and it was only 3.49 per cent for Indian honey bee. Foraging speed and foraging rate of bumble bee was 7.13 sec/flower and foraging rate was 3.80 flower/minute. To ensure the efficient pollinator of pumpkin flower, pollen carrying capacity, pollen deposition and percent deposition of viable pollen was studied for all the pollinators in field and laboratory condition. The pollen carrying capacity of pollinators ranged from more than 7 mg to 1 mg. It was highest for bumble bee which was 7.33 mg followed by little honey bee (6.66 mg) and least pollen carrying capacity was observed in Digger bee (1.67 mg). Pollen depositions by pollinators on stigma in a single visit was again highest for bumble bee (565 pollen grains) with maximum number of viable pollen deposition 224.33 pollen grains out of which 39.7 per cent pollen was viable. So on the basis of above result it can be concluded that bumble bee was the most abundant and most efficient pollinator of pumpkin.
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Oroian, Mircea, Florina Dranca und Florin Ursachi. „Characterization of Romanian Bee Pollen—An Important Nutritional Source“. Foods 11, Nr. 17 (30.08.2022): 2633. http://dx.doi.org/10.3390/foods11172633.
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Bee pollen represents an important bee product, which is produced by mixing flower pollens with nectar honey and bee’s salivary substances. It represents an important source of phenolic compounds which can have great importance for importance for prophylaxis of diseases, particularly to prevent cardiovascular and neurodegenerative disorders, those having direct correlation with oxidative damage. The aim of this study was to characterize 24 bee pollen samples in terms of physicochemical parameters, organic acids, total phenolic content, total flavonoid content, individual phenolics compounds, fatty acids, and amino acids from the Nort East region of Romania, which have not been studied until now. The bee pollen can be considered as a high protein source (the mean concentration was 22.31% d.m.) with a high energy value (390.66 kcal/100 g). The total phenolic content ranged between 4.64 and 17.93 mg GAE/g, while the total flavonoid content ranged between 4.90 and 20.45 mg QE/g. The high protein content was observed in Robinia pseudoacacia, the high content of lipids was observed in Robinia pseudoacacia pollen, the high fructose content in Prunus spp. pollen while the high F/G ratio was observed in Pinaceae spp. pollen. The high TPC was observed in Prunus spp. pollen, the high TFC was observed in Robinia pseudoacacia pollen, the high free amino acid content was observed in Pinaceae spp. pollen, and the high content of PUFA was reported in Taraxacum spp. pollen. A total of 16 amino acids (eight essential and eight non-essential amino acids) were quantified in the bee pollen samples analyzed. The total content of the amino acids determined for the bee pollen samples varied between 11.31 µg/mg and 45.99 µg/mg. Our results can indicate that the bee pollen is a rich source of protein, fatty acids, amino acids and bioactive compounds.
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Mishchenko, O., O. Lytvynenko, K. Afara und D. Kryvoruchko. „Тhe influence of the removal bee pollen with the pollen catcher on the flight activity and behaviour of the bees-polen collectors“. Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, Nr. 1(164) (25.05.2021): 25–33. http://dx.doi.org/10.33245/2310-9289-2021-164-1-25-33.
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The possibility of demonstration of the productivity potential of the bee families depends directly on the level of provision of protein feed. In this regard, the study of the bees behavior that is connected to harvesting and processing of protein food is important for both biology and practical beekeeping. The presented work provides some data of experimental studies of the influence of the removal of the bee pollen on the flight activity of bees. The study of the ethological features that enhance the increase of collection, harvesting and processing of the protein feed was conducted. With this purpose the studies were conducted to elucidate the factors that induce collection of the protein feed -bee pollen by bees and its harvesting in the nest of the bee family in the form of the bee bread. The factors that influence the increase of the collection of the protein feed by bees were researched on experimental and control bee families- analogues. Throughout the studies it was identified that the bees with medium strength were the most active in collecting the pollen. The removal of the bee pollen with pollen catchers decreases the raising of brood by bee families, but doesn’t result in their significant weakening. With the enlargement of the area of the open brood the collection of the pollen by bees increases. In order to obtain the saleable bee pollen the strong bee families should be kept on the apiary. The bees-collectors of the protein feed have the individual features of collecting the bee pollen. With the removal of thbrood from the nest the activity the bees that flew out decreased. When adding the open brood the activity increased. On the contrary, with supply of the bee pollen to the nest, the pollen collecting activity decreases and adding the carbohydrates has no effect. The removal of the bee pollen with the pollen catcher from the bee families increases the flight activity which in turn leads to obtaining more bee pollen on the apiaries and pollination of additional quantity of entomophilous plants. In order to obtain the saleable bee pollen the strong families should be kept on the apiary and the removal should be conducted in the morning and day hours. Key words: bee family, Ukrainian steppe breed, pollen, bee pollen, bee bread, pollen catcher, flight activity of bees.
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Isik, Ayla, Murat Ozdemir und Ibrahim Doymaz. „Infrared drying of bee pollen: effects and impacts on food components“. Czech Journal of Food Sciences 37, No. 1 (06.03.2019): 69–74. http://dx.doi.org/10.17221/410/2017-cjfs.
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Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pollen samples were evaluated. The infrared power has a significant effect on the drying and quality characteristics especially colour. Drying time was reduced from 170 to 50 min when the infrared power level increased from 50 W to 88 W. Morphological changes on the surface of bee pollen grains increased with increasing the infrared power. The bee pollen infrared dried at 50 W retained its quality characteristics better than the bee pollens infrared dried at other power levels.
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Gabriele, Morena, Stefania Frassinetti und Laura Pucci. „Antimicrobial Activity and Nutraceutical Potential of Tuscan Bee-Pollens on Oxidative and Endoplasmic Reticulum Stress in Different Cell-Based Models“. Proceedings 70, Nr. 1 (10.11.2020): 108. http://dx.doi.org/10.3390/foods_2020-07749.
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Bee-pollen is an apiary product of great interest owing to its high nutritional and therapeutic properties. This study aimed to assess the cellular antioxidant activity and the antihemolytic effects of Castanea, Rubus, and Cistus bee-pollens on oxidized human erythrocytes. In addition, the antimicrobial potential of each sample was tested on three Gram-negative and two Gram-positive bacteria. Finally, the effect of Castanea bee-pollen, showing better phytochemical content, was analyzed on human microvascular endothelial cells (HMEC-1) exposed to thapsigargin, used to induce endoplasmic reticulum stress (ER-stress). Our results showed good biological activities of all bee-pollen samples, which, under oxidative conditions, significantly improved the erythrocytes’ antioxidant activity and limited cell lyses. Moreover, all samples exerted antimicrobial activity with different selectivity among the tested microorganisms, with minimal inhibitory concentration values ranging from 5 to 10 mg/mL. Finally, thapsigargin treatment increased intracellular ROS (reactive oxygen species) production and up-regulated the expression of factors involved in the ER-stress and inflammatory pathways. Conversely, Castanea bee-pollen was effective in reducing gene overexpression, as well as the oxidation process arising from thapsigargin treatment, with a maximum protective effect at 10 µg/mL. In conclusion, bee-pollens, mainly Castanea species, represent good natural antibacterial and potential nutraceutical products useful in the prevention of free radical and ER-stress associated diseases.
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Gabriele, Morena, Stefania Frassinetti und Laura Pucci. „Antimicrobial Activity and Protective Effect of Tuscan Bee Pollens on Oxidative and Endoplasmic Reticulum Stress in Different Cell-Based Models“. Foods 10, Nr. 6 (18.06.2021): 1422. http://dx.doi.org/10.3390/foods10061422.
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Bee pollen is an apiary product of great interest owing to its high nutritional and therapeutic properties. This study aimed to assess the cellular antioxidant activity and the antihemolytic effect of Castanea, Rubus, and Cistus bee pollens on human erythrocytes. We also tested the antimicrobial potential of each sample on selected Gram-negative and Gram-positive bacteria. Finally, the effect of Castanea bee pollen, showing the best phytochemical profile, was analyzed on human microvascular endothelial cells exposed to thapsigargin, used as endoplasmic reticulum (ER) stressor. Our results showed good biological activities of all bee pollen samples that, under oxidative conditions, significantly improved the erythrocytes’ antioxidant activity and limited cell lyses. Castanea and Cistus showed comparable antihemolytic activities, with higher % hemolysis inhibition than Rubus. All samples exerted antimicrobial activity with different selectivity among all the tested microorganisms with minimal inhibitory concentration values ranging from 5 to 10 mg/mL. Finally, Castanea bee pollen was effective in reducing gene over-expression and oxidation process arising from thapsigargin treatment, with a maximum protective effect at 10 µg/mL. In conclusion, bee pollen represents a potential natural antibacterial and a good nutraceutical product useful in the prevention of free radical and ER stress-associated diseases.
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Aylanc, Volkan, Samar Larbi, Ricardo Calhelha, Lillian Barros, Feriel Rezouga, María Shantal Rodríguez-Flores, María Carmen Seijo et al. „Evaluation of Antioxidant and Anticancer Activity of Mono- and Polyfloral Moroccan Bee Pollen by Characterizing Phenolic and Volatile Compounds“. Molecules 28, Nr. 2 (13.01.2023): 835. http://dx.doi.org/10.3390/molecules28020835.
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Bee pollen is frequently characterized as a natural source of bioactive components, such as phenolic compounds, which are responsible for its pharmaceutical potential and nutritional properties. In this study, we evaluated the bioactive compound contents of mono- and polyfloral bee pollen samples using spectroscopic and chromatographic methods and established links with their antioxidant and antitumor activity. The findings demonstrated that the botanical origin of bee pollen has a remarkable impact on its phenolic (3–17 mg GAE/g) and flavonoid (0.5–3.2 mg QE/g) contents. Liquid chromatography–mass spectrometry analysis revealed the presence of 35 phenolic and 13 phenylamide compounds in bee pollen, while gas chromatography–mass spectrometry showed its richness in volatiles, such as hydrocarbons, fatty acids, alcohols, ketones, etc. The concentration of bioactive compounds in each sample resulted in a substantial distinction in their antioxidant activity, DPPH (EC50: 0.3–0.7 mg/mL), ABTS (0.8–1.3 mM Trolox/mg), and reducing power (0.03–0.05 mg GAE/g), with the most bioactive pollens being the monofloral samples from Olea europaea and Ononis spinosa. Complementarily, some samples revealed a moderate effect on cervical carcinoma (GI50: 495 μg/mL) and breast adenocarcinoma (GI50: 734 μg/mL) cell lines. This may be associated with compounds such as quercetin-O-diglucoside and kaempferol-3-O-rhamnoside, which are present in pollens from Olea europaea and Coriandrum, respectively. Overall, the results highlighted the potentiality of bee pollen to serve health-promoting formulations in the future.
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Yıldız, Oktay, Zehra Can, Özlem Saral, Esin Yuluğ, Ferhat Öztürk, Rezzan Aliyazıcıoğlu, Sinan Canpolat und Sevgi Kolaylı. „Hepatoprotective Potential of Chestnut Bee Pollen on Carbon Tetrachloride-Induced Hepatic Damages in Rats“. Evidence-Based Complementary and Alternative Medicine 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/461478.
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Bee pollen has been used as an apitherapy agent for several centuries to treat burns, wounds, gastrointestinal disorders, and various other diseases. The aim of our study was to investigate the hepatoprotective effects of chestnut bee pollen against carbon tetrachloride (CCI4)-induced liver damage. Total phenolic content, flavonoid, ferric reducing/antioxidant power, and DPPH radical activity measurements were used as antioxidant capacity determinants of the pollen. The study was conducted in rats as seven groups. Two different concentrations of chestnut bee pollens (200 and 400 mg/kg/day) were given orally and one group was administered with silibinin (50 mg/kg/day, i.p.) for seven days to the rats following the CCI4treatment. The protective effect of the bee pollen was monitored by aspartate transaminase (AST) and alanine transaminase (AST) activities, histopathological imaging, and antioxidant parameters from the blood and liver samples of the rats. The results were compared with the silibinin-treated and untreated groups. We detected that CCI4treatment induced liver damage and both the bee pollen and silibinin-treated groups reversed the damage; however, silibinin caused significant weight loss and mortality due, severe diarrhea in the rats. The chestnut pollen had showed 28.87 mg GAE/g DW of total phenolic substance, 8.07 mg QUE/g DW of total flavonoid, 92.71 mg Cyn-3-glu/kg DW of total anthocyanins, and 9 mgβ-carotene/100 g DW of total carotenoid and substantial amount of antioxidant power according to FRAP and DPPH activity. The results demonstrated that the chestnut bee pollen protects the hepatocytes from the oxidative stress and promotes the healing of the liver damage induced by CCI4toxicity. Our findings suggest that chestnut bee pollen can be used as a safe alternative to the silibinin in the treatment of liver injuries.
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Urcan, Adriana, Adriana Criste, Daniel Dezmirean, Rodica Mărgăoan, André Caeiro und Maria Graça Campos. „Similarity of Data from Bee Bread with the Same Taxa Collected in India and Romania“. Molecules 23, Nr. 10 (28.09.2018): 2491. http://dx.doi.org/10.3390/molecules23102491.
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Bee Bread samples from Romania and India were analysed by microscopy and High Performance Liquid Chromatography with Diode Array Detection (HPLC/DAD) and compared with pollen from the correspondent taxa. The quantification of sugars, fructose/glucose ratio, total phenolics and flavonoids was also carried out. From the results was possible to identify Brassica and Eucalyptus samples that present similar HPLC/DAD profiles with the respective ultraviolet (UV) identification of the main compounds as Kaempferol-3-O-glycosides and Hydrocinnamic acid derivatives. The Fructose/Glucose (F/G) ratio and the total amounts of phenolics and flavonoids was in line with the prevalence of the specie identified. These coincident fingerprints gave the identification of the samples, as was previously proposed for bee pollens. This paper relates for the first time the achievement on the taxon carried out previously only for bee pollens. It was reported for the first time that this phenolic profile remains unchanged in the case of floral pollen (hand collected), bee pollen and bee bread. Despite the biochemical transformation that occurs during the fermentation of bee bread, it seems that these phenolic compounds are not affected and remain unchanged. Also, variables such as soil and climate do not seem to influence these compounds for the kind of samples under study.
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Rzepecka-Stojko, Anna, Barbara Pilawa, Paweł Ramos und Jerzy Stojko. „Antioxidative Properties of Bee Pollen Extracts Examined by EPR Spectroscopy“. Journal of Apicultural Science 56, Nr. 1 (01.06.2012): 23–31. http://dx.doi.org/10.2478/v10289-012-0003-0.
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Antioxidative Properties of Bee Pollen Extracts Examined by EPR Spectroscopy Bee pollen is a valuable and highly recognized source of exogenous antioxidants. The aim of these studies was to determine the antioxidant capacity of three types of bee pollen extracts: ethanol extracts of bee pollen, pepsin extracts of bee pollen and ethanol extracts of pepsin-digested bee pollen. Their antioxidant properties were determined with the use of electron paramagnetic resonance (EPR) and their ability to quench DPPH free radicals was estimated. The EPR results showed that ethanol extracts of pepsin-digested bee pollen (EEPP) had the highest antioxidative effect and the highest free radical DPPH scavenging potential. The pepsin extracts of bee pollen (PEP) had the weakest antioxidant capacity. The ability to quench DPPH free radicals was also the weakest one for this extract. An average antioxidative effect was recorded for ethanol extracts of bee pollen (EEP).
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Barbieri, Daniele, Morena Gabriele, Martina Summa, Raffaele Colosimo, Donatella Leonardi, Valentina Domenici und Laura Pucci. „Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins“. Antioxidants 9, Nr. 10 (15.10.2020): 1001. http://dx.doi.org/10.3390/antiox9101001.
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Bee pollen is made by honey bees (Apis Mellifera) from the pollen of plants and flowers and represents an apiary product enriched in essential amino acids, polyphenols, omega-3, and omega-6 fatty acids. This study investigated the botanical origin, micronutrient profile, and antioxidant activity of bee pollen samples (n = 10) harvested in Lucca and Massa Carrara (Tuscany, Italy) between 2016 and 2017. The palynological analysis showed that bee pollen samples were composed of nine botanical families. Front-face fluorescence spectroscopy was performed on bee pollen samples in bulk, without any treatment, and in ethanol extracts to determine the characteristic fluorescent profile and, to identify the main chemical compounds with biological activity. The main chemical compounds detected were polyphenols (mainly flavonoids and phenolic acids), hydro-soluble vitamins (B2, B3, B6, and B9), amino acids, and pigments. Furthermore, the antioxidant activity was investigated, and one of the two Viburnum pollens resulted in the highest polyphenols and flavonoids content (20.15 ± 0.15 mg GAE/g fw and 23.46 ± 0.08 mg CE/g fw, respectively). However, Prunus and Eucalyptus families showed the highest in vitro (190.27 ± 8.30 µmol Fe2+/g) and ex vivo (54.61 ± 8.51 CAA unit) antioxidant capacity, respectively. These results suggested that Tuscan bee pollen, depending on the botanical family, is rich in essential nutrients and potential nutraceutical product.
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AbdulRahaman, AA, MT Liadi, AK Musa, OS Kolawole und FA Oladele. „Pollens in bee-breads as an indicator of honey sources“. Bangladesh Journal of Scientific and Industrial Research 48, Nr. 4 (08.03.2014): 247–52. http://dx.doi.org/10.3329/bjsir.v48i4.16966.
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Adulteration of honey and bee-breads in the markets are becoming a matter of deep corncern. The aim of this study, therefore, is to authenticate the natural sources of the honey and bee breads produced by the University of Ilorin Apiary Farm and Jatropha Plantation. A microscopic survey of some pollen breads collected from the Apiary Farm of 6 colonies and Jatropha Plantation of one colony at the University of Ilorin, Ilorin, Nigeria revealed the presence of 9 types of pollens in honey-breads or bee-breads produced by the bees in the area under study. These pollen types include monoporate, salcate, triporate, tricolpate, pericolpate, panporate, biporate, salcate and vesculate. Monorate, colpate, triporate and panporate pollen types are the most frequent occuring in all colonies, followed by salcate, biporate and tricolpate. The least frequent types are pericolpate and vesculate pollens occuring only in the colony A. Density of each of these pollens were also determined in each colony. Some impurities were detected in colonies B, C and E. Panporate pollen of Jatropha curcas is of high frequency in the colony of Jatropha indicating that honeybees visit the Jatropha plants more frequently. So, the honey from the plantation might contain high percentage of panporate pollens. The honey produced at the Apiary and Jatropha Plantation at the University of Ilorin, Ilorin, Nigeria is based on this study. A polyfloral or multifloral type rather than unifloral or monofloral because it contains many types of pollen indicating its source from more than one plant sources or more than one nectars of different entomophilous plants exhibiting the presence of some anemophilous pollens. DOI: http://dx.doi.org/10.3329/bjsir.v48i4.16966 Bangladesh J. Sci. Ind. Res. 48(4), 247-252, 2013
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Tao, Yuxiao, Enning Zhou, Fukai Li, Lifeng Meng, Qiangqiang Li und Liming Wu. „Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota“. Foods 11, Nr. 21 (31.10.2022): 3454. http://dx.doi.org/10.3390/foods11213454.
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Bee pollen as a nutrient-rich functional food has been considered for use as an adjuvant for chronic disease therapy. However, bee pollen can trigger food-borne allergies, causing a great concern to food safety. Our previous study demonstrated that the combined use of cellulase, pectinase and papain can hydrolyze allergens into peptides and amino acids, resulting in reduced allergenicity of bee pollen based on in vitro assays. Herein, we aimed to further explore the mechanisms behind allergenicity alleviation of enzyme-treated bee pollen through a BALB/c mouse model. Results showed that the enzyme-treated bee pollen could mitigate mice scratching frequency, ameliorate histopathological injury, decrease serum IgE level, and regulate bioamine production. Moreover, enzyme-treated bee pollen can modulate metabolic pathways and gut microbiota composition in mice, further supporting the alleviatory allergenicity of enzyme-treated bee pollen. The findings could provide a foundation for further development and utilization of hypoallergenic bee pollen products.
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Al-Kahtani, Saad N., El-Kazafy Taha, Khalid Ali Khan, Mohammad Javed Ansari, Soha A. Farag, Dalia M. B. Shawer und El-Said Mohamed Elnabawy. „Effect of harvest season on the nutritional value of bee pollen protein“. PLOS ONE 15, Nr. 12 (28.12.2020): e0241393. http://dx.doi.org/10.1371/journal.pone.0241393.
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Bee pollen is a natural product that has valuable nutritional and medicinal characteristics and has recently garnered increasing attention in the food industry due to its nutritive value. Here, we harvested pollen loads from the Al-Ahsa oasis in eastern Saudi Arabia during spring, summer, autumn, and winter in 2018/2019 to compare the nutritional value of bee pollen protein with the amino acid requirements of honeybees and adult humans. Based on the nutritional value of bee pollen protein, the optimal season for harvesting bee pollen was determined. The composition of the bee pollen showed the highest contents of crude protein, total amino acids, leucine, glutamic acid, valine, isoleucine, threonine, and glycine in samples collected in spring. The highest contents of lysine, phenylalanine, threonine, tryptophan, arginine, tyrosine, and cysteine were observed in samples collected in winter. The highest contents of histidine, methionine, and serine were in samples collected in autumn. Moreover, the highest levels of aspartic acid, proline, and alanine were in samples collected in summer. Leucine, valine, lysine, histidine, threonine, and phenylalanine (except in autumn bee pollen) contents in pollen from all four seasons were above the requirements of honeybees. Leucine, valine, histidine, isoleucine (except in autumn bee pollen), lysine (except in spring and summer bee pollen), and threonine (except in winter and spring bee pollen) in all tested samples were above the requirements of adult humans. In comparison with the minimal amino acid requirements of adult humans and honeybees, the 1st limiting amino acid in bee pollen collected during the different seasons was methionine. Bee pollen collected during spring (March–May) and winter (December–February) can be considered a nutritive food source for adult humans and honeybees.
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Ghosh, Sampat, Saeed Mohamadzade Namin und Chuleui Jung. „Differential Bacterial Community of Bee Bread and Bee Pollen Revealed by 16s rRNA High-Throughput Sequencing“. Insects 13, Nr. 10 (23.09.2022): 863. http://dx.doi.org/10.3390/insects13100863.
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We investigated the bacterial community of bee bread and bee pollen samples using an approach through 16 s rRNA high-throughput sequencing. The results revealed a higher bacterial diversity in bee bread than in bee pollen as depicted in taxonomic profiling, as well as diversity indices such as the Shannon diversity index (3.7 to 4.8 for bee bread and 1.1 to 1.7 for bee pollen samples) and Simpson’s index (>0.9 for bee bread and 0.4–0.5 for bee pollen). Principal component analysis showed a distinct difference in bacterial communities. The higher bacterial diversity in the bee bread than bee pollen could presumably be due to factors such as storage period, processing of food, fermentation, and high sugar environment. However, no effect of the feed (rapeseed or oak pollen patties or even natural inflow) was indicated on the bacterial composition of bee bread, presumably because of the lack of restriction of foraged pollen inflow in the hive. The diverse bacterial profile of the bee bread could contribute to the nutritional provisioning as well as enhance the detoxification process; however, a thorough investigation of the functional role of individual bacteria genera remains a task for future studies.
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Anis, Ulfah, und Syafnil Syafnil. „Pengolahan Bee Pollen Sebagai Pangan Fungsional Pada Biskuit“. Jurnal Inovasi Pengabdian Masyarakat Pendidikan 2, Nr. 1 (24.11.2021): 45–56. http://dx.doi.org/10.33369/jurnalinovasi.v2i1.19120.
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Bee pollen mengandung nutrisi yang sangat berguna bagi tubuh manusia. Kandungan nutrisi tersebut misalnya asam amino, serat kasar, vitamin, mineral Fe dan Zn serta antioksidan. Kandungan nutrisi tersebut memiliki fungsi masing-masing pada tubuh ketika dikonsumsi. Mineral Fe dapat mencegah anemia. Mineral Zn dapat mencegah terjadinya stunting pada anak. Kandungan lain pada bee pollen yaitu antioksidan. Antioksidan berfungsi menangkal radikal bebas. Pembuatan biskuit sebagai cemilan sehari-hari relatif mudah dan cepat. Selain itu, biskuit juga memiliki umur simpan yang lama, sehingga biskuit dapat dijadikan stok atau simpanan cemilan sehari-hari. Pengolahan bee pollen sebagai bahan substitusi dapat memberikan pengetahuan sebagai salah satu contoh pengolahan bee pollen pada produk pangan. Bee pollen yang diproduksi di Madrasah Aliyah Mambaul Ulum belum diolah menjadi produk pangan. Bee pollen yang sudah diproduksi di Madrasah Aliyah Mambaul Ulum tersebut diharapkan dapat dimanfaatkan untuk diolah menjadi produk pangan yaitu biskuit. Praktek pengolahan bee pollen di Madrasah Aliyah Mambaul Ulum menjadi bahan substitusi dalam pembuatan biskuit merupakan salah satu cara pemanfaatan bee pollen yang telah diproduksi tersebut. Praktek pembuatan biskuit dari bee pollen tersebut diikuti oleh siswa dan guru di Madrasah Aliyah Mambaul Ulum. Siswa dan guru turut yang mengikuti praktek tersebut terlihat antusias dalam membuat biskuit dari bee pollen. Hal ini menunjukkan bahwa kegiatan ini memberikan pengetahuan baru bagi siswa dan guru di Madrasah Aliyah Mambaul Ulum.
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Algethami, Jari S., Aida A. Abd El-Wahed, Mohamed H. Elashal, Hanan R. Ahmed, Esraa H. Elshafiey, Eslam M. Omar, Yahya Al Naggar et al. „Bee Pollen: Clinical Trials and Patent Applications“. Nutrients 14, Nr. 14 (12.07.2022): 2858. http://dx.doi.org/10.3390/nu14142858.
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Bee pollen is a natural cocktail of floral nectar, flower pollen, enzymes, and salivary secretions produced by honeybees. Bee pollen is one of the bee products most enriched in proteins, polysaccharides, polyphenols, lipids, minerals, and vitamins. It has a significant health and medicinal impact and provides protection against many diseases, including diabetes, cancer, infectious, and cardiovascular. Bee pollen is commonly promoted as a cost-effective functional food. In particular, bee pollen has been applied in clinical trials for allergies and prostate illnesses, with a few investigations on cancer and skin problems. However, it is involved in several patents and health recipes to combat chronic health problems. This review aimed to highlight the clinical trials and patents involving bee pollen for different cases and to present the role of bee pollen as a supplementary food and a potential product in cosmetic applications.
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Correa Mosquera, Ana Ruby, Marta Cecilia Quicazán, Martha Maria Cuenca und Claudia Estella Hernández. „Effect of dehydration on instrumental sensory characteristics of bee pollen“. Afinidad. Journal of Chemical Engineering Theoretical and Applied Chemistry 79, Nr. 597 (20.01.2023): 526–32. http://dx.doi.org/10.55815/408303.
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Colombian beekeeping producers and academic sector are developing research projects for using bee products by developing and improving their nutritional and functional quality, especially new food products with bee pollen inclusion. Bee pollen is a promising raw material for the production of functional foods because of its bioactive characteristics. In this work sensory stability of wet pollen, sun dried pollen and cabin dried pollen was evaluated during accelerated storage at 30, 40 and 50°C, taking into account different parameters such as volatile compounds profile by using a commercial electronic nose, fracturability of bee pollen grains with texture analyzer, colour change in CIELAB scale using a commercial colorimeter and water activity. It was found that electronic nose allows differencing bee pollen samples according to their water activity and distinguishing different volatile compounds profiles presented during storage. Bee pollen samples with a high water activity showed volatile compounds profile major changes during storage as well as their colour change. Bee pollen samples with a low water activity presented a change in their smell associated with fat rancidity, which is directly related to the texture.
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Hemmers, P., Z. Li und J. Santilli. „To Bee or Not to Bee - Bee Pollen Sensitive“. Journal of Allergy and Clinical Immunology 129, Nr. 2 (Februar 2012): AB239. http://dx.doi.org/10.1016/j.jaci.2011.12.026.
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Habryka, Celina, Robert Socha und Lesław Juszczak. „The influence of honey enrichment with bee pollen or bee bread on the content of selected mineral components in multifloral honey“. Potravinarstvo Slovak Journal of Food Sciences 14 (28.10.2020): 874–80. http://dx.doi.org/10.5219/1329.
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Bee products, such as honey, pollen, and bee bread, are an excellent source of bioactive ingredients, including minerals, having a health-supporting effect. However, due to the specific sensory properties of bee pollen and bee bread, the best way to include them in a diet is to add them to honey. Therefore, the aim of this paper was to evaluate the influence of the added bee pollen or bee bread on selected minerals content in multifloral honey. The mineral content was analyzed using absorption atomic spectrometry (FAAS) with prior dry mineralization. On the basis of obtained results, it was found that the addition of bee pollen or bee bread to honey significantly influences the content of selected macro- and microelements, excluding sodium. The greatest increase in mineral content was observed for magnesium, iron, and zinc. Enrichment of honey with the highest dose of bee pollen or bee bread resulted in an over 20-fold increase in the Mg and Fe content, and an over 14-fold increase in the Zn content. Honey enriched with the maximum addition of bee pollen was characterized by a higher content of K, Ca, Mg, Fe, and Cu compared to honey with bee bread. Due to a fact that both bee pollen and bee bread are good sources of minerals, their addition to honey significantly increases its ability to cover daily demand for macro- and microelements.
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Zhang, Ge, Ashley L. St. Clair, Adam Dolezal, Amy L. Toth und Matthew O’Neal. „Honey Bee (Hymenoptera: Apidea) Pollen Forage in a Highly Cultivated Agroecosystem: Limited Diet Diversity and Its Relationship to Virus Resistance“. Journal of Economic Entomology 113, Nr. 3 (10.04.2020): 1062–72. http://dx.doi.org/10.1093/jee/toaa055.
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Abstract Intensified agriculture reduces natural and seminatural habitats and plant diversity, reducing forage available to honey bees (Apis mellifera L. [Hymenoptera: Apidea]). In agricultural landscapes of Iowa, United States, we studied the impact of extrinsic agricultural intensification on the availability of pollen for honey bees by placing colonies next to soybean fields surrounded by either a low or high level of cultivation. The abundance and diversity of pollen returned to a colony were estimated by placing pollen traps on bee colonies during the summer and fall of 2015 and 2016. We observed no difference in abundance and diversity of pollen collected by colonies in either landscape, but abundance varied over time with significantly less collected in September. We explored if the most commonly collected pollen from these landscapes had the capacity to support honey bee immune health by testing if diets consisting of these pollens improved bee resistance to a viral infection. Compared to bees denied pollen, a mixture of pollen from the two most common plant taxa (Trifolium spp. L. [Fabales: Fabaceae] and Chimaechrista fasciculata (Michx.) Greene [Fabales: Fabaceae]) significantly reduced honey bee mortality induced by viral infection. These data suggest that a community of a few common plants was favored by honey bees, and when available, could be valuable for reducing mortality from a viral infection. Our data suggest a late season shortage of pollen may be ameliorated by additions of fall flowering plants, like goldenrod (Solidago spp. L. [Asterales: Asteraceae]) and sunflower (Helianthus, Heliopsis, and Silphium spp. [Asterales: Asteraceae]), as options for enhancing pollen availability and quality for honey bees in agricultural landscapes.
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Lorini, Alexandre, Claudineli Cassia Bueno da Rosa, Livia Teixeira Oliveira und Carmen Wobeto. „Chemical composition and microbiological quality of bee pollen“. Scientia Agraria Paranaensis 19, Nr. 3 (03.11.2020): 229–35. http://dx.doi.org/10.18188/sap.v18i3.23991.
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Besides honey and propolis, bee products already well consolidated, pollen also has relevant economic, nutritional and functional value. As the quality of the final product is directly related to the region where it is collected and processed, this work has evaluated the nutritional and microbiological quality of two dehydrated bee pollens from São Paulo state and the other produced by beekeepers from northern of Mato Grosso state, but with no inspection. Physical-chemical and microbiological quality, phenolic composition and mineral profile analysis were performed. It was observed that both pollens presented satisfactory quality regarding protein contents (24.8 ± 2.4 g 100 g-1), total sugars (36.2 ± 1.1 g 100 g-1), lipids (4.0 ± 0.3 g 100 g-1), ashes (2.6 ± 0.05 g 100 g-1), free acidity (238.7 ± 4.5 mEq Kg-1) and pH (4.8 ± 0.03), however regarding the humidity levels (6.6 ± 2.2 g 100 g-1) both samples were not in accordance with recommended by law (4 g 100 g-1). The bioactive profile has shown a significant amount of phenolic compounds (37.3 ± 1.1 mg GAE g-1) and flavonoids (41.8 ± 2.5 mg QE g-1), besides potential antioxidants around, approximately, 50 and 80%. Microbiological analyzes have revealed low bacterial contamination (≤ 3.6 MPN g-1), molds and yeasts (variation between 1.2x103 and 4x101 CFU g-1), according to values stipulated by the current legislation, being observed the absence of Salmonella sp. and Escherichia coli. The bee pollens investigated have nutritional quality and safety for consumption. However, pollen from São Paulo state showed greater antioxidant potential, probably due to its higher content of phenolics when compared with pollen from Mato Grosso state.
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Keskin, Merve, und Aslı Özkök. „Effects of drying techniques on chemical composition and volatile constituents of bee pollen“. Czech Journal of Food Sciences 38, No. 4 (31.08.2020): 203–8. http://dx.doi.org/10.17221/79/2020-cjfs.
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Bee pollen is used as a food supplement by humans as it is rich in carbohydrates, proteins, lipids, vitamins, minerals and trace elements. Bee pollen has many biological activities such as antibacterial, antifungal, antitumor and antioxidant. Fresh bee pollen is not suitable for long-term storage because of its moisture content. In order to protect the nutrient content and freshness, the bee pollen can be dried by using different drying techniques. In this study, the biochemical characterization of the bee pollen samples dried by different techniques and drying effects on the biochemical properties of bee pollen were determined. Moisture, total lipid and protein, pH and total phenolic content of pollen samples were determined. The results ranged 6.23–20.62%, 4.98–5.57%, 16.812–1.477%, 4.08–4.33 and 15.2–22.73 mg GAE g<sup>–1</sup>, respectively. All samples are rich in squalene and methyl octadecanoate. It is clear that bee pollen bioactive components will be less damaged by using drying methods performed under more moderate conditions like lyophilization than when the traditional method is used.
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Prđun, Saša, Lidija Svečnjak, Mato Valentić, Zvonimir Marijanović und Igor Jerković. „Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles“. Foods 10, Nr. 9 (06.09.2021): 2103. http://dx.doi.org/10.3390/foods10092103.
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Chemical characterization of bee pollen is of great importance for its quality estimation. Multifloral and unifloral bee pollen samples collected from continental, mountain and Adriatic regions of Croatia were analyzed by means of physico-chemical, chromatographic (GC-MS), and spectroscopic (FTIR-ATR) analytical tools, aiming to conduct a comprehensive characterization of bee pollen. The most distinctive unifloral bee pollen with regard to nutritional value was Aesculus hippocastanum (27.26% of proteins), Quercus spp. (52.58% of total sugars), Taraxacumofficinale (19.04% of total lipids), and Prunusavium (3.81% of ash). No statistically significant differences between multifloral and unifloral bee pollen from different regions were found for most of the physico-chemical measurement data, with an exception of melezitose (p = 0.04). Remarkable differences were found among the bee pollen HS VOCs. The major ones were lower aliphatic compounds, monoterpenes (mainly linalool derivatives, especially in Prunusmahaleb and P.avium bee pollen), and benzene derivatives (mainly benzaldehyde in T.officinale and Salix spp.). Aldehydes C9 to C17 were present in almost all samples. FTIR-ATR analysis revealed unique spectral profiles of analyzed bee pollen exhibiting its overall chemical composition arising from molecular vibrations related to major macromolecules—proteins, lipids, and carbohydrates (sugars).
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Rayner, CJ, und DF Langridge. „Amino acids in bee-collected pollens from Australian indigenous and exotic plants“. Australian Journal of Experimental Agriculture 25, Nr. 3 (1985): 722. http://dx.doi.org/10.1071/ea9850722.
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The protein and amino acid contents of bee-collected pollens from 10 indigenous and 16 exotic Australian plants were determined. Crude protein content showed a large variation with a range from 9.5% for Pinus radiata pollen, to 36.9% for Banksia ornata pollen. Pollens which were found to have high protein contents are those which are also highly favoured by apiarists whereas those with low protein content are considered to be nutritionally inferior pollens. The amino acid pattern for pollens from both indigenous and exotic plants indicated that, generally, the levels of amino acids in the pollens were above the bees' requirements. Tryptophan appeared to be the first limiting amino acid in Australian pollens for honeybees.
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Bakour, Meryem, Hassan Laaroussi, Pedro Ferreira-Santos, Zlatina Genisheva, Driss Ousaaid, José Antonio Teixeira und Badiaa Lyoussi. „Exploring the Palynological, Chemical, and Bioactive Properties of Non-Studied Bee Pollen and Honey from Morocco“. Molecules 27, Nr. 18 (07.09.2022): 5777. http://dx.doi.org/10.3390/molecules27185777.
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Bee products are known for their beneficial properties widely used in complementary medicine. This study aims to unveil the physicochemical, nutritional value, and phenolic profile of bee pollen and honey collected from Boulemane–Morocco, and to evaluate their antioxidant and antihyperglycemic activity. The results indicate that Citrus aurantium pollen grains were the majority pollen in both samples. Bee pollen was richer in proteins than honey while the inverse was observed for carbohydrate content. Potassium and calcium were the predominant minerals in the studied samples. Seven similar phenolic compounds were found in honey and bee pollen. Three phenolic compounds were identified only in honey (catechin, caffeic acid, vanillic acid) and six phenolic compounds were identified only in bee pollen (hesperidin, cinnamic acid, apigenin, rutin, chlorogenic acid, kaempferol). Naringin is the predominant phenolic in honey while hesperidin is predominant in bee pollen. The results of bioactivities revealed that bee pollen exhibited stronger antioxidant activity and effective α-amylase and α-glycosidase inhibitory action. These bee products show interesting nutritional and bioactive capabilities due to their chemical constituents. These features may allow these bee products to be used in food formulation, as functional and bioactive ingredients, as well as the potential for the nutraceutical sector.
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Karabagias, Ioannis, Vassilios Karabagias, Ilias Gatzias und Kyriakos Riganakos. „Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”“. Coatings 8, Nr. 12 (24.11.2018): 423. http://dx.doi.org/10.3390/coatings8120423.
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The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antioxidant capacity and total phenolic content along with product’s sensory properties. Results showed that bee pollen ethanolic extracts are a rich source of phytochemicals based on the high total phenolic content and in vitro antioxidant activity that were monitored. The addition of grounded bee pollen in yoghurts resulted in a food matrix of a higher in vitro antioxidant capacity and total phenolic content, whereas it improved the yoghurt’s taste, odour, appearance, and cohesion; the latter indicates its beneficial use as a general food surface and interface material enhancer due to the possible formation of surface/interface active lipid-linked proteins. Based on the present findings, bee pollen yoghurt is proposed as a novel and costless functional food whereas it may comprise a research basis for food or material science in the scientific society of the future. Results were further supported by implementation of advanced chemometric analyses providing a full characterization of the product’s uniqueness.
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Redina, N. M., L. O. Adamchuk, N. V. Nikolaieva und J. Brindza. „MORPHOLOGICAL CHARACTERISTICS OF BEE POLLEN OBTAINED FROM BRASSICA NAPUS L.“ Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 18, Nr. 2 (07.09.2016): 73–78. http://dx.doi.org/10.15421/nvlvet6814.
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The purpose of this work was to research the morphological characteristics of monofloral bee pollen obtained from Brassica napus L. The formulated goals were: determine the period of bee pollen receiving; implement the selection of bee pollen samples during blooming period of species; establish the monoflorality ratio of the total pollen collection; explore the morphometric indicators of bee pollen by the parameters of pollen lump, shaping level and weight. Bee pollen collection was carried out in Skvyra district of Kyiv region from local population of Apis mellifera L. families. Morphometric measurements were performed in the Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture in Nitra. Here were determined the amount of bee pollen per one day brought by one family: from 27.04 to 03.05.16 is 50.8 ± 2.25 g; from 04.05 to 06.05.16 – 100.0 ± 3.33 g; from 07.05 to 17.05.16 – 270.7 ± 11.79 g; from 18.05 to 22.05.16 – 100.5 ± 3.028 g; from 23.05 – 25.05.16 – 39.8 ± 2.74 g. Here were defined the morphological parameters of bee pollen lump from B. napus: length is in the range from 3.40 ± 0.061 mm to 3.66 ± 0.048 mm; width is in the range from 2.88 ± 0.059 mm to 3.26 ± 0.067 mm; weight is in the range from 8.65 ± 0.317 mg to 11.31 ± 0.241 mg; shaping level of bee pollen is in the range 4.62 – 4.96 points. The total monoflorality ratio constitutes from 79.94 ± 0.619 % to 98.00 ± 0.202 %. The obtained results confirmed that the activity of bee flying depends on the blooming period and intensity of the nectar secretion, on the collection of protein feed from B. napus. Pollen lumps from Brassica napus L. bee pollen were large, dense, regular shape without splits, which specified the possibility of its use for the producing on a commercial scale.
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Araujo, Y. L. F. M., E. D. Araujo, Y. R. R. Santos, G. K. C. Silva, N. Narain und M. E. Correia-Oliveira. „Physico-chemical, microbiological, and antioxidant activity of fresh bee pollen, dried bee pollen, and bee pollen powder of Apis mellifera“. Acta Horticulturae, Nr. 1198 (April 2018): 243–50. http://dx.doi.org/10.17660/actahortic.2018.1198.40.
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Sancho-Galán, Pau, Antonio Amores-Arrocha, Ana Jiménez-Cantizano und Víctor Palacios. „Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines“. Molecules 24, Nr. 9 (07.05.2019): 1763. http://dx.doi.org/10.3390/molecules24091763.
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Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines.
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Sipos, László, Rita Végh, Zsanett Bodor, John-Lewis Zinia Zaukuu, Géza Hitka, György Bázár und Zoltan Kovacs. „Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR“. Sensors 20, Nr. 23 (26.11.2020): 6768. http://dx.doi.org/10.3390/s20236768.
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The chemical composition of bee pollens differs greatly and depends primarily on the botanical origin of the product. Therefore, it is a crucially important task to discriminate pollens of different plant species. In our work, we aim to determine the applicability of microscopic pollen analysis, spectral colour measurement, sensory, NIR spectroscopy, e-nose and e-tongue methods for the classification of bee pollen of five different botanical origins. Chemometric methods (PCA, LDA) were used to classify bee pollen loads by analysing the statistical pattern of the samples and to determine the independent and combined effects of the above-mentioned methods. The results of the microscopic analysis identified 100% of sunflower, red clover, rapeseed and two polyfloral pollens mainly containing lakeshore bulrush and spiny plumeless thistle. The colour profiles of the samples were different for the five different samples. E-nose and NIR provided 100% classification accuracy, while e-tongue > 94% classification accuracy for the botanical origin identification using LDA. Partial least square regression (PLS) results built to regress on the sensory and spectral colour attributes using the fused data of NIR spectroscopy, e-nose and e-tongue showed higher than 0.8 R2 during the validation except for one attribute, which was much higher compared to the independent models built for instruments.
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Al-Kahtani, Saad N., El-Kazafy A. Taha, Soha A. Farag, Reda A. Taha, Ekram A. Abdou und Hatem M. Mahfouz. „Harvest Season Significantly Influences the Fatty Acid Composition of Bee Pollen“. Biology 10, Nr. 6 (02.06.2021): 495. http://dx.doi.org/10.3390/biology10060495.
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Seasonal variations in the fatty acid (FA) compositions of pollen loads collected from the Al-Ahsa Oasis in eastern Saudi Arabia throughout one year were determined to identify the optimal season for harvesting bee pollen rich in essential fatty acids (EFAs) and unsaturated fatty acids (UFAs). The highest values (%) of lipids, linolenic acid (C18:3), stearic acid (C18:0), linoleic acid (C18:2), arachidic acid (C20:0), the sum of the C18:0, C18:1, C18:2, and C18:3 concentrations, and EFAs were obtained from bee pollen harvested during autumn. The maximum values (%) of oleic acid (C18:1), palmitic acid (C16:0), UFAs, and the UFA/saturated fatty acid (SFA) ratio were found in bee pollen harvested during summer. The highest concentrations (%) of behenic acid (C22:0), lignoceric acid (C24:0), and SFAs were found in bee pollen harvested during winter. Bee pollen harvested during spring ranked second in its oleic, palmitic, linolenic, stearic, arachidic, behenic, and lignoceric acid concentrations and for EFAs, UFAs, and the UFA/SFA ratio. The lowest SFA concentration was found in bee pollen harvested during summer. Oleic, palmitic, and linolenic acids were the most predominant FAs found in bee pollen. It was concluded that the FA composition of bee pollen varied among the harvest seasons due to the influence of the dominant botanical origins. We recommend harvesting pollen loads during spring and summer to feed honeybee colonies during periods of scarcity and for use as a healthy, nutritious food for humans.
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Wardaniati, Isna, und Surhiyatun Taibah. „UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL BEE POLLEN LEBAH TRIGONA (Trigona itama)“. JOPS (Journal Of Pharmacy and Science) 3, Nr. 1 (29.12.2019): 21–28. http://dx.doi.org/10.36341/jops.v3i1.1103.
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Bee pollen memiliki kandungan bahan kimia yang kompleks dan beragam membuat bee pollen mempunyai khasiat yang bermacam-macam, salah satunya adalah sebagai antioksidan. Bee pollen merupakan salah satu bahan yang mengandung antioksidan alami berupa flavonoid, polifenol dan karotenoid. Kandungan Antioksidan berfungsi sebagai menetralisasi radikal bebas, sehingga tubuh terlindungi dari berbagai macam penyakit degeneratif dan kanker. Adapun tujuan dari penelitian ini adalah untuk mengetahui aktivitas antioksidan (AA) ekstrak etanol bee pollen lebah trigona (Trigona itama) menggunakan metode β-karoten bleaching secara spektrofotometri Uv-Vis. Hasil penelitian menunjukkan bahwa ektrak etanol bee pollen lebah trigona (Trigona itama) memiliki nilai aktivitas antioksidan (AA) sebesar 66,2% (intermediate) sedangkan asam askorbat sebagai kontrol positif sebesar 97,7% (antioksidan kuat). Dari hasil penelitian dapat disimpulkan bahwa ektrak etanol bee pollen lebah trigona (Trigona itama) memiliki khasiat sebagai antioksidan dengan golongan aktivitas antioksidan (AA) intermediet (sedang).
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Zarobkiewicz, Michał K., Mateusz M. Woźniakowski, Mirosław A. Sławiński, Ewelina Wawryk-Gawda und Barbara Jodłowska-Jędrych. „Bee pollen in allergy and immunology. Short review“. Herba Polonica 63, Nr. 1 (01.03.2017): 88–94. http://dx.doi.org/10.1515/hepo-2017-0007.
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Summary Bee pollen is a natural resource - pollen collected by bees and stored in the beehive with various bee enzymes added as it is a mixture of plants pollen and bee saliva. It is rich source of various nutrients, among them exogenous amino acids. Therefore, it can be a good and natural dietary supplement. New possibilities for bee pollen usage arise every day, yet it can also be a threat. Although bee pollen can act as an immunostimulant and anti-allergic agent, it is also and maybe even primarily allergic or cross-reactive with many allergens. A number of bee pollen allergy cases was described worldwide. A caution is therefore needed before ingestion or any other form of administration, especially in case of children or individuals with atopic predispositions. Anti-allergic attributes and immunostimmulation ability still need further research.
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Bleha, Roman, Tetiana V. Shevtsova, Martina Živčáková, Anna Korbářová, Martina Ježková, Ivan Saloň, Ján Brindza und Andriy Synytsya. „Spectroscopic Discrimination of Bee Pollen by Composition, Color, and Botanical Origin“. Foods 10, Nr. 8 (21.07.2021): 1682. http://dx.doi.org/10.3390/foods10081682.
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Bee pollen samples were discriminated using vibrational spectroscopic methods by connecting with botanical sources, composition, and color. SEM and light microscope images of bee pollen loads were obtained and used to assess the botanical origin. Fourier transform (FT) mid- and near-infrared (FT-MIR, FT-NIR), and FT-Raman spectra of bee pollen samples (a set of randomly chosen loads can be defined as an independent sample) were measured and processed by principal component analysis (PCA). The CIE L*a*b* color space parameters were calculated from the image analysis. FT-MIR, FT-NIR, and FT-Raman spectra showed marked sensitivity to bee pollen composition. In addition, FT-Raman spectra indicated plant pigments as chemical markers of botanical origin. Furthermore, the fractionation of bee pollen was also performed, and composition of the fractions was characterized as well. The combination of imaging, spectroscopic, and statistical methods is a potent tool for bee pollen discrimination and thus may evaluate the quality and composition of this bee-keeping product.
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Kwon, Yong Jung, Shafqat Saeed und Marie José Duchateau. „Control of Plodia interpunctella (Lepidoptera: Pyralidae), a pest in Bombus terrestris (Hymenoptera: Apidae) colonies“. Canadian Entomologist 135, Nr. 6 (Dezember 2003): 893–902. http://dx.doi.org/10.4039/n03-013.
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AbstractThe bumble bee Bombus terrestris L. is an important pollinator of commercial crops. Mass-rearing of bumble bees under controlled conditions is susceptible to pest outbreaks such as the Indian meal moth, Plodia interpunctella L. This study showed that pollen collected from pollen traps at honey bee colonies can be contaminated with eggs of the Indian meal moth and that the eggs can hatch under bumble bee rearing conditions. Storage of pollen at −60 °C for more than 3 weeks can prevent an infestation of P. interpunctella in bumble bee colonies via pollen. Storage at −20 °C is less effective. Although P. interpunctella larvae slightly prefer pollen as their food source, they also feed on bumble bee pupae, especially when little pollen is present in a bumble bee colony. Spraying with the microbial insect pathogen Bacillus thuringiensis Aizawai at a concentration of 1 g/L water can control P. interpunctella (99.8% mortality) without harm to the bumble bee colonies. Higher concentrations have a negative impact on bumble bee colonies. Other B. thuringiensis strains, Kurstaki and Kurstaki Plus, are less effective.
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Sawicki, Tomasz, Małgorzata Starowicz, Lucyna Kłębukowska und Paweł Hanus. „The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products“. Molecules 27, Nr. 4 (15.02.2022): 1301. http://dx.doi.org/10.3390/molecules27041301.
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This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC−PDA−MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread’s and bee pollen’s antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.
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Castiglioni, Sara, Paola Astolfi, Carla Conti, Elga Monaci, Mariassunta Stefano und Patricia Carloni. „Morphological, Physicochemical and FTIR Spectroscopic Properties of Bee Pollen Loads from Different Botanical Origin“. Molecules 24, Nr. 21 (03.11.2019): 3974. http://dx.doi.org/10.3390/molecules24213974.
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Bee pollen loads generally have a homogeneous and monospecific pollen content and assume a typical form and color, due to the typical bee foraging habits, thus having a typical composition related to the botanical origin. The present study aims to characterize bee pollen loads belonging to different botanical species using morphological, spectroscopic and color properties and to find relationships between these variables. IR spectra analysis allowed to have a reliable picture of the components present in the different samples; color and granulometry permits a visual identification of pollen load belonging to different species. Multivariate analysis enabled differentiation among the botanical origin of most of the bee pollen samples, grouping them according to the family and the genus and confirming the possibility to use IR and color measurements for the evaluative analysis and classification of bee pollen samples, to promote the consumption of this bee product as functional food.
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Straumite, Evita, Madara Bartule, Anda Valdovska, Zanda Kruma und Ruta Galoburda. „Physical and Microbiological Characteristics and Antioxidant Activity of Honey Bee Pollen“. Applied Sciences 12, Nr. 6 (16.03.2022): 3039. http://dx.doi.org/10.3390/app12063039.
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This study aimed to evaluate the physical, chemical, and microbiological characteristics of bee-collected pollen, with special consideration to the antimicrobial resistance of the isolated microorganisms to the selected antibiotics. A hierarchy cluster analysis was conducted, in which bee pollen samples were divided into four groups by their colour. The highest antioxidant activity among monofloral bee pollen was found for the autumn raspberry pollen and the lowest for the clover pollen, using the ABTS test. The total phenol content in rapeseed bee pollen was the second-highest among all samples analysed, which might indicate a correlation between high phenol content and strong antioxidant activity. Our study indicated a moderate correlation between bee pollen moisture content and Enterobacteriaceae counts, as well as a correlation between moisture content and total bacterial count. Among all bacteria (n = 34) isolated from pollen, the highest prevalence was found in Bacillus spp. and coagulase-negative staphylococci. The resistance of isolated microorganisms was identified in 18 cases. The high number of antimicrobial resistance cases, i.e., when isolates were resistant to ampicillin (seven cases) and penicillin (eight cases), indicates an environmental effect because, for this study, no antibiotics were used in the apiaries harvesting pollen. This indicates the need for improved safety procedures in bee pollen production for human consumption.
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Roman, Adam, Ewa Popiela-Pleban, Paweł Migdał und Wojciech Kruszyński. „As, Cr, Cd, and Pb in Bee Products from a Polish Industrialized Region“. Open Chemistry 14, Nr. 1 (01.01.2016): 33–36. http://dx.doi.org/10.1515/chem-2016-0007.
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AbstractBee pollen and bee bread from stationary apiaries in the southwest Polish Legnica-Glogow copper district (LGOM) were analyzed for Cr, Pb, Cd and As by ICP-AES. Their concentrations in both products were As > Cr > Pb > Cd. Concentrations in bee pollen were higher than in bee bread. Average Cr, Pb, As and Cd concentrations in bee products were 0.138, 0.093, 0.325, and 0.019 mg kg−1, respectively. Chromium was the most problematic element in bee pollen because its concentration limit was exceeded in more than 50% of the samples. Differences in Cd level between bee pollen and bread were significant (p ≤ 0.05)
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Zhu, Meifei, Jian Tang, Xijuan Tu und Wenbin Chen. „Determination of Ascorbic Acid, Total Ascorbic Acid, and Dehydroascorbic Acid in Bee Pollen Using Hydrophilic Interaction Liquid Chromatography-Ultraviolet Detection“. Molecules 25, Nr. 23 (03.12.2020): 5696. http://dx.doi.org/10.3390/molecules25235696.
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Ascorbic acid (AA) is one of the essential nutrients in bee pollen, however, it is unstable and likely to be oxidized. Generally, the oxidation form (dehydroascorbic acid (DHA)) is considered to have equivalent biological activity as the reduction form. Thus, determination of the total content of AA and DHA would be more accurate for the nutritional analysis of bee pollen. Here we present a simple, sensitive, and reliable method for the determination of AA, total ascorbic acids (TAA), and DHA in rape (Brassica campestris), lotus (Nelumbo nucifera), and camellia (Camellia japonica) bee pollen, which is based on ultrasonic extraction in metaphosphoric acid solution, and analysis using hydrophilic interaction liquid chromatography (HILIC)-ultraviolet detection. Analytical performance of the method was evaluated and validated, then the proposed method was successfully applied in twenty-one bee pollen samples. Results indicated that contents of AA were in the range of 17.54 to 94.01 µg/g, 66.01 to 111.66 µg/g, and 90.04 to 313.02 µg/g for rape, lotus, and camellia bee pollen, respectively. In addition, percentages of DHA in TAA showed good intra-species consistency, with values of 13.7%, 16.5%, and 7.6% in rape, lotus, and camellia bee pollen, respectively. This is the first report on the discriminative determination between AA and DHA in bee pollen matrices. The proposed method would be valuable for the nutritional analysis of bee pollen.
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Martiniakova, Monika, Ivana Bobonova, Robert Toman, Branislav Galik, Maria Bauerova und Radoslav Omelka. „Dose-Dependent Impact of Bee Pollen Supplementation on Macroscopic and Microscopic Structure of Femoral Bone in Rats“. Animals 11, Nr. 5 (28.04.2021): 1265. http://dx.doi.org/10.3390/ani11051265.
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Bee pollen has been successfully used as a feed additive with beneficial impacts on productive, reproductive, and immune conditions of animals. However, its effect on bone structure and bone health remains controversial. Therefore, the purpose of our study was to examine the impact of bee pollen supplementation on macroscopic and microscopic structure of a femoral bone using rats as suitable animal models. Male rats (1 month-old) were assigned into three groups: control (C group) that was fed a standard diet without bee pollen and two bee pollen supplemented groups (P1 and P2 groups) that received an experimental diet including 0.5% and 0.75% of bee pollen, respectively, for 3 months. A number of unfavorable effects of 0.75% bee pollen administration on bone weight, cortical bone thickness, calcium content, alkaline phosphatase activity, sizes of primary osteons’ vascular canals, Haversian canals and secondary osteons in the cortical bone have been recorded, whereas these bone parameters were significantly decreased in the P2 group versus the C group. On the contrary, the concentration of 0.5% did not affect any of bone features mentioned above. In conclusion, the impact of bee pollen supplementation on femoral bone structure of rats depends on the dose used.
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Asoutis Didaras, Nikos, Tilemachos Dimitriou, Maria Daskou, Katerina Karatasou und Dimitris Mossialos. „IN VITRO ASSESSMENT OF THE ANTIVIRAL ACTIVITY OF GREEK BEE BREAD AND BEE COLLECTED POLLEN AGAINST ENTEROVIRUS D68“. Journal of microbiology, biotechnology and food sciences 11, Nr. 4 (01.02.2022): e4859. http://dx.doi.org/10.55251/jmbfs.4859.
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Bee bread is derived from bee collected pollen which is processed by the bee, fermented and stored in the hive. Few studies have assessed the antimicrobial activity of bee bread against major bacterial pathogens and fungi. However, to the best of our knowledge, neither bee collected pollen nor bee bread, have so far been investigated for their antiviral properties. In the present study, 18 Greek bee bread and 2 pollen samples from different botanical sources and geographical locations were assessed regarding their in vitro antiviral activity against Enterovirus D68. A cell culture assay combined with a comparative Real-Time PCR assay was performed using different sample concentrations to assess the antiviral activity. MTT assay was implemented in order to calculate the sample toxicity levels on cell culture. Our data suggest that Greek bee bread and bee collected pollen exhibit potent antiviral activity against EV-D68 with IC50 values ranging from 0.048 to 5.45 mg/ml. Greek bee bread and bee collected pollen are promising sources of antiviral compounds and should be further studied against diverse viruses in order to explore their full antiviral potential.
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Rojo, Sergio, Olga Escuredo, María Shantal Rodríguez-Flores und María Carmen Seijo. „Botanical Origin of Galician Bee Pollen (Northwest Spain) for the Characterization of Phenolic Content and Antioxidant Activity“. Foods 12, Nr. 2 (08.01.2023): 294. http://dx.doi.org/10.3390/foods12020294.
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Bee pollen is considered a natural product, relevant for its nutritional and antioxidant properties. Its composition varies widely depending on its botanical and geographical origins. In this study, the botanical characteristics of 31 bee pollen samples from Galicia (Northwest Spain) were analyzed; samples have not been studied until now from this geographical area. The study focused on the evaluation of the influence of plant origin on total phenol and flavonoid contents and antioxidant activity measured by radical scavenging methods. The multivariate statistical treatment showed the contribution of certain pollen types in the extract of bee pollen as to phenols, flavonoids and antioxidant capacity. Specifically, the bee pollen samples with higher presence of Castanea, Erica, Lythrum and Campanula type indicated higher total phenol and flavonoid contents and antioxidant activities according to the principal component analysis. On the contrary, Plantago and Taraxacum officinale type contributed a lower content of these compounds and radical scavenging activity. The cluster analysis classified the bee pollen samples into three groups with significant differences (p > 0.05) for the main pollen types, total phenol and flavonoid contents and antioxidant capacities. These results demonstrate the richness and botanical diversity in the pollen spectrum of bee pollen and enhance the possible beneficial nutraceutical properties of this beekeeping product.
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Abou-Shaara, H. F. „Pollen Sources for Honey Bee Colonies at Land with Desert Nature during Dearth Period“. Cercetari Agronomice in Moldova 48, Nr. 3 (01.09.2015): 73–80. http://dx.doi.org/10.1515/cerce-2015-0043.
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AbstractAutumn is a critical period for honey bee colonies and the weak colonies during autumn are likely to be lost during winter. The colonies need good pollen sources during this period to be able to foster enough brood, to boost colonies survival ability during winter. The situation is worse in desert areas where few pollen sources are expected to be existed. Identifying the availability of pollen sources for honey bees at desert areas is very essential to present appropriate recommendations regarding colonies feeding and suitable plants to be cultivated in such areas. Thus, the study objective is to identify pollen sources for honey bee colonies during the autumn at El-Bostan region (a region with desert nature). Samples of bee bread were collected at different times during autumn. The samples were microscopically analyzed and pollen sources were then identified. Nine plants belong to six plant families (Pedaliaceae, Malvaceae, Poaceae, Asteraceae, Myrtaceae, Resedaceae, and Casuarinaceae) were classified as major pollen sources. The most abundant plants were casuarina and eucalyptus during autumn. Beekeepers are advised to supply their colonies regularly (each two weeks) with pollen substitutes or supplements during autumn at El-Bostan region. Honey bee workers tend to mix different pollen types together in bee bread when different pollen sources are available. The number of pollen sources in the bee bread can be used to assess the richness degree of any region with suitable pollen sources to honey bees. The identified pollen sources in this study are recommended to be cultivated in lands with similar desert nature, to provide honey bee colonies with protein feeding during this critical period of the year.