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Al Naggar Y, Taha IM, Taha EKA, Zaghlool A, Nasr A, Nagib A, Elhamamsy SM, Abolaban G, Fahmy A, Hegazy E, Metwaly KH, Zahra AA. Gamma irradiation and ozone application as preservation methods for longer-term storage of bee pollen. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:25192-25201. [PMID: 38462566 PMCID: PMC11023998 DOI: 10.1007/s11356-024-32801-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
Bee pollen is a healthy product with a good nutritional profile and therapeutic properties. Its high moisture content, however, promotes the growth of bacteria, molds, and yeast during storage commonly result in product degradation. Therefore, the aim of this study is to assess the effectiveness of gamma irradiation (GI) and ozone (OZ) as bee pollen preservation methods for longer storage time, as well as whether they are influenced by pollen species. To do that, GI at a dosage of 2.5, 5.0, and 7.5 kGy was applied at a rate of 0.68 kGy/h and OZ application at a concentration of 0.01, 0.02, and 0.03 g/m3 was applied for one time for 6 h, to Egyptian clover and maize bee pollen, then stored at ambient temperature for 6 months. We then determined the total phenolic content (TPC) and antioxidant activity of treated and non-treated pollen samples at 0, 3, and 6 months of storage. Total bacteria, mold, and yeast count were also evaluated at 0, 2, 4, and 6 months. Statistical analyses revealed that, TPC, antioxidant, and microbial load of both clover and maize pollen samples were significantly (p < 0.05) affected by both treatment and storage time and their interaction. Both methods were extremely effective at preserving the antioxidant properties of pollen samples after 6 months of storage at room temperature. Furthermore, the highest concentrations of both GI and OZ applications completely protected pollen samples from mold and yeast while decreasing bacterial contamination. GI at the highest dose (7.5 KGy) was found to be more effective than other GI doses and OZ application in preserving biologically active compounds and lowering the microbial count of pollen samples for 6 months. As a result, we advise beekeepers to use GI at this dose for longer-term storage.
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Affiliation(s)
- Yahya Al Naggar
- Zoology Department, Faculty of Science, Tanta University, Tanta, 31527, Egypt.
- Center of Bee Research and its Products, King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia.
| | - Ibrahim M Taha
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - El-Kazafy A Taha
- Department of Economic Entomology, Faculty of Agriculture, Kafr Elsheikh University, Kafr Elsheikh, 33516, Egypt
| | - Ayman Zaghlool
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Ali Nasr
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Sam M Elhamamsy
- Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Gomaa Abolaban
- Department of Plant Protection, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
| | - Alaa Fahmy
- Chemistry Department, Faculty of Science, Al-Azhar University, Cairo, 11884, Egypt
- Petrochemicals Department, Faculty of Engineering, Pharos University in Alexandria, Alexandria, Egypt
| | - Eslam Hegazy
- Department of Food Irradiation, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, 11787, Egypt
| | - Khaled H Metwaly
- Center of Plasma Technology, Al-Azhar University, Cairo, 11884, Egypt
| | - Abdullah A Zahra
- Department of Plant Protection, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
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Salomón VM, Hero JS, Morales AH, Pisa JH, Maldonado LM, Vera N, Madrid RE, Romero CM. Microbiological Diversity and Associated Enzymatic Activities in Honey and Pollen from Stingless Bees from Northern Argentina. Microorganisms 2024; 12:711. [PMID: 38674655 PMCID: PMC11051704 DOI: 10.3390/microorganisms12040711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/22/2024] [Accepted: 03/24/2024] [Indexed: 04/28/2024] Open
Abstract
Honey and pollen from Tetragonisca fiebrigi and Scaptotrigona jujuyensis, stingless bees from northern Argentina, presented a particular microbiological profile and associated enzymatic activities. The cultured bacteria were mostly Bacillus spp. (44%) and Escherichia spp. (31%). The phylogenetic analysis showed a taxonomic distribution according to the type of bee that was similar in both species. Microbial enzymatic activities were studied using hierarchical clustering. Bacillus spp. was the main bacterium responsible for enzyme production. Isolates with xylanolytic activity mostly presented cellulolytic activity and, in fewer cases, lipolytic activity. Amylolytic activity was associated with proteolytic activity. None of the isolated strains produced multiple hydrolytic enzymes in substantial amounts, and bacteria were classified according to their primary hydrolytic activity. These findings add to the limited knowledge of microbiological diversity in honey and pollen from stingless bees and also provide a physiological perspective of this community to assess its biotechnological potential in the food industry.
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Affiliation(s)
- Virginia María Salomón
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Famaillá, PROAPI, Famaillá T4132, Argentina; (V.M.S.); (L.M.M.)
| | - Johan Sebastian Hero
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI-CONICET), Av. Belgrano y Pasaje Caseros, San Miguel de Tucumán T4001, Argentina; (A.H.M.); (J.H.P.)
- Laboratorio de Medios e Interfases (LAMEIN), Departamento de Bioingeniería (DBI), Facultad de Ciencias Exactas y Tecnología (FACET), Universidad Nacional de Tucumán (UNT), Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET) DBI-FACET-UNT, INSIBIO-CONICET, Av. Independencia 1800, San Miguel de Tucumán T4001, Argentina;
| | - Andrés Hernán Morales
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI-CONICET), Av. Belgrano y Pasaje Caseros, San Miguel de Tucumán T4001, Argentina; (A.H.M.); (J.H.P.)
- Laboratorio de Medios e Interfases (LAMEIN), Departamento de Bioingeniería (DBI), Facultad de Ciencias Exactas y Tecnología (FACET), Universidad Nacional de Tucumán (UNT), Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET) DBI-FACET-UNT, INSIBIO-CONICET, Av. Independencia 1800, San Miguel de Tucumán T4001, Argentina;
| | - José Horacio Pisa
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI-CONICET), Av. Belgrano y Pasaje Caseros, San Miguel de Tucumán T4001, Argentina; (A.H.M.); (J.H.P.)
| | - Luis María Maldonado
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Famaillá, PROAPI, Famaillá T4132, Argentina; (V.M.S.); (L.M.M.)
| | - Nancy Vera
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Chacabuco 461, San Miguel de Tucumán T4000, Argentina;
| | - Rossana Elena Madrid
- Laboratorio de Medios e Interfases (LAMEIN), Departamento de Bioingeniería (DBI), Facultad de Ciencias Exactas y Tecnología (FACET), Universidad Nacional de Tucumán (UNT), Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET) DBI-FACET-UNT, INSIBIO-CONICET, Av. Independencia 1800, San Miguel de Tucumán T4001, Argentina;
| | - Cintia Mariana Romero
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI-CONICET), Av. Belgrano y Pasaje Caseros, San Miguel de Tucumán T4001, Argentina; (A.H.M.); (J.H.P.)
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Chacabuco 461, San Miguel de Tucumán T4000, Argentina;
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3
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Anjos O, Seixas N, Antunes CAL, Campos MG, Paula V, Estevinho LM. Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing - A comparative approach. Food Res Int 2023; 170:112964. [PMID: 37316052 DOI: 10.1016/j.foodres.2023.112964] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/17/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
Bee Pollen is a valuable and useful natural food product that can be used for different purposes, among which medical ones. This matrix is deemed a superfood because of its chemical composition, which is rich in nutrients and possesses significant bioactivities, including antioxidant and microbiological properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their properties and maximise their application. This work investigates the best bee pollen conservation process and its impact on individual constituents. Monofloral bee pollen was analysed for 30 and 60 days after three different storage processes (drying, pasteurization, and high-pressure pasteurization). The results showed a decrease mainly in fatty acid and amino acid content for the dried samples. The best results were obtained with high-pressure pasteurization, maintaining the proteins, amino acids and lipids characteristics of pollen and the lowest microbial contamination.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco (IPCB), Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal; Centro de estudos florestais (CEF), Laboratório Associado TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Abjuda, 1349-017 Lisboa, Portugal; Centro de Biotecnologia e Plantas da Beira Interior (CBP-BI) Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal.
| | - Natália Seixas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carlos A L Antunes
- Instituto Politécnico de Castelo Branco (IPCB), Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
| | - Maria Graça Campos
- Observatory of Drug-herb interactions, Faculty of Pharmacy, Health Sci. Campus, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; CQC-Centre of Chemistry - Coimbra, Department of Chemistry, Faculty of Sci. and Technology, University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal
| | - Vanessa Paula
- Centro de Biotecnologia e Plantas da Beira Interior (CBP-BI) Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal
| | - Letícia M Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Kieliszek M, Piwowarek K, Kot AM, Wojtczuk M, Roszko M, Bryła M, Trajkovska Petkoska A. Recent advances and opportunities related to the use of bee products in food processing. Food Sci Nutr 2023; 11:4372-4397. [PMID: 37576029 PMCID: PMC10420862 DOI: 10.1002/fsn3.3411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 08/15/2023] Open
Abstract
Nowadays, natural foods that can provide positive health effects are gaining more and more popularity. Bees and the products they produce are our common natural heritage that should be developed. In the article, we presented the characteristics of bee products and their use in industry. We described the development and importance of beekeeping in the modern world. Due to their high nutritional value and therapeutic properties, bee products are of great interest and their consumption is constantly growing. The basis for the use of bee products in human nutrition is their properties and unique chemical composition. The conducted research and opinions confirm the beneficial effect of bee products on health. The current consumer awareness of the positive impact of food having a pro-health effect on health and well-being affects the increase in interest and demand for this type of food among various social groups. Enriching the daily diet with bee products may support the functioning of the organism. New technologies have appeared on the market to improve the process of obtaining bee products. The use of bee products plays a large role in many industries; moreover, the consumption of bee products and promotion of their medicinal properties are very important in shaping proper eating habits.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marta Wojtczuk
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marek Roszko
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Marcin Bryła
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social SciencesSt. Kliment Ohridski University‐BitolaVelesNorth Macedonia
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Bee Pollen as Functional Food: Insights into Its Composition and Therapeutic Properties. Antioxidants (Basel) 2023; 12:antiox12030557. [PMID: 36978805 PMCID: PMC10045447 DOI: 10.3390/antiox12030557] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023] Open
Abstract
Bee pollen is a hive product made up of flower pollen grains, nectar, and bee salivary secretions that beekeepers can collect without damaging the hive. Bee pollen, also called bee-collected pollen, contains a wide range of nutritious elements, including proteins, carbs, lipids, and dietary fibers, as well as bioactive micronutrients including vitamins, minerals, phenolic, and volatile compounds. Because of this composition of high quality, this product has been gaining prominence as a functional food, and studies have been conducted to show and establish its therapeutic potential for medical and food applications. In this context, this work aimed to provide a meticulous summary of the most relevant data about bee pollen, its composition—especially the phenolic compounds—and its biological and/or therapeutic properties as well as the involved molecular pathways.
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6
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Microbial Decontamination of Bee Pollen by Direct Ozone Exposure. Foods 2021; 10:foods10112593. [PMID: 34828875 PMCID: PMC8623575 DOI: 10.3390/foods10112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
The bee pollen is a complete and healthy food with important nutritional properties. Usually, bee pollen is consumed dehydrated, but it is possible to market it as fresh frozen pollen, favoring the maintenance of its properties and greatly increasing its palatability, compared to dried pollen. However, fresh frozen pollen maintains a high microbiological load that can include some pathogenic genus to human health. In this work, ozonation combined with drying is applied to reduce the microbiological load. The lowest timing exposure to ozone (30 min) was chosen together with hot-air drying during 15 min to evaluate the shelf-life of treated bee-pollen under cold storage (4 °C), and initial reductions of 3, 1.5, and 1.7 log cycles were obtained for Enterobacteriaceae, mesophilic aerobes, and molds and yeasts counting, respectively. Six weeks after treatment the microbial load was held at a lower level than initially observed in fresh bee-pollen. In addition, ozone treatment did not have a negative impact on the polyphenols evaluated. Likewise, the sensory profile of the bee pollen under different treatments was studied. For all these assays the results have been favorable, so we can say that ozonation of fresh pollen is safe for human consumption, which maintains its polyphenols composition and organoleptically is better valued than dried pollen.
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Friedle C, D'Alvise P, Schweikert K, Wallner K, Hasselmann M. Changes of microorganism composition in fresh and stored bee pollen from Southern Germany. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:47251-47261. [PMID: 33893577 PMCID: PMC8692275 DOI: 10.1007/s11356-021-13932-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 04/09/2021] [Indexed: 06/12/2023]
Abstract
Analysis of plant pollen can provide valuable insights into the existing spectrum of microorganisms in the environment. When harvesting bee-collected pollen as a dietary supplement for human consumption, timely preservation of the freshly collected pollen is fundamental for product quality. Environmental microorganisms contained in freshly collected pollen can lead to spoilage by degradation of pollen components. In this study, freshly collected bee pollen was sampled at different locations and stored under various storage conditions to examine the hypothesis that storage conditions may have an effect on the composition of microorganisms in pollen samples. The samples were analyzed using 16S and 18S amplicon sequencing and characterized by palynological analysis. Interestingly, the bacterial communities between pollen samples from different locations varied only slightly, whereas for fungal community compositions, this effect was substantially increased. Further, we noticed that fungal communities in pollen are particularly sensitive to storage conditions. The fungal genera proportion Cladosporium and Mycosphaerella decreased, while Zygosaccharomyces and Aspergillus increased during storage. Aspergillus and Zygosaccharomyces fractions increased during storage at 30 °C, which could negatively impact the pollen quality if it is used as a dietary supplement.
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Affiliation(s)
- Carolin Friedle
- Apicultural State Institute, University of Hohenheim, Stuttgart, Germany.
- Institute of Animal Science, Department of Livestock Population Genomics, University of Hohenheim, Stuttgart, Germany.
| | - Paul D'Alvise
- Institute of Animal Science, Department of Livestock Population Genomics, University of Hohenheim, Stuttgart, Germany
| | - Karsten Schweikert
- Core Facility Hohenheim and Institute of Economics, University of Hohenheim, Stuttgart, Germany
| | - Klaus Wallner
- Apicultural State Institute, University of Hohenheim, Stuttgart, Germany
| | - Martin Hasselmann
- Institute of Animal Science, Department of Livestock Population Genomics, University of Hohenheim, Stuttgart, Germany
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Khalifa SAM, Elashal MH, Yosri N, Du M, Musharraf SG, Nahar L, Sarker SD, Guo Z, Cao W, Zou X, Abd El-Wahed AA, Xiao J, Omar HA, Hegazy MEF, El-Seedi HR. Bee Pollen: Current Status and Therapeutic Potential. Nutrients 2021; 13:nu13061876. [PMID: 34072636 PMCID: PMC8230257 DOI: 10.3390/nu13061876] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/23/2021] [Accepted: 05/28/2021] [Indexed: 02/07/2023] Open
Abstract
Bee pollen is a combination of plant pollen and honeybee secretions and nectar. The Bible and ancient Egyptian texts are documented proof of its use in public health. It is considered a gold mine of nutrition due to its active components that have significant health and medicinal properties. Bee pollen contains bioactive compounds including proteins, amino acids, lipids, carbohydrates, minerals, vitamins, and polyphenols. The vital components of bee pollen enhance different bodily functions and offer protection against many diseases. It is generally marketed as a functional food with affordable and inexpensive prices with promising future industrial potentials. This review highlights the dietary properties of bee pollen and its influence on human health, and its applications in the food industry.
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Affiliation(s)
- Shaden A. M. Khalifa
- Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE-106 91 Stockholm, Sweden
- Correspondence: (S.A.M.K.); (H.R.E.-S.); Tel.: +46-700-101-113 (S.A.M.K.); +46-700-434-343 (H.R.E.-S.)
| | - Mohamed H. Elashal
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; (M.H.E.); (N.Y.)
| | - Nermeen Yosri
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; (M.H.E.); (N.Y.)
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.G.); (X.Z.)
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116024, China;
| | - Syed G. Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan;
| | - Lutfun Nahar
- Laboratory of Growth Regulators, Institute of Experimental Botany ASCR & Palacký University, Šlechtitelů 27, 78371 Olomouc, Czech Republic;
| | - Satyajit D. Sarker
- Centre for Natural Products Discovery (CNPD), School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool L3 3AF, UK;
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.G.); (X.Z.)
| | - Wei Cao
- College of Food Science and Technology, Northwest University, Xi’an 710069, China;
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.G.); (X.Z.)
| | - Aida A. Abd El-Wahed
- Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt;
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo—Ourense Campus, E-32004 Ourense, Spain;
| | - Hany A. Omar
- College of Pharmacy, University of Sharjah, Sharjah, P.O.Box 27272, United Arab Emirates;
| | - Mohamed-Elamir F. Hegazy
- Chemistry of Medicinal Plants Department, National Research Centre, 33 El-Bohouth St., Dokki, Giza 12622, Egypt;
| | - Hesham R. El-Seedi
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 32512, Egypt; (M.H.E.); (N.Y.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Box 591, SE-751 24 Uppsala, Sweden
- Correspondence: (S.A.M.K.); (H.R.E.-S.); Tel.: +46-700-101-113 (S.A.M.K.); +46-700-434-343 (H.R.E.-S.)
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Bee-pollen retailed in Tuscany (Italy): Labelling, palynological, microbiological, and mycotoxicological profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Quinet M, Jacquemart AL. Troubles in pear pollination: Effects of collection and storage method on pollen viability and fruit production. ACTA OECOLOGICA 2020. [DOI: 10.1016/j.actao.2020.103558] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Phylogenetic Analysis of Bacillus cereus sensu lato Isolates from Commercial Bee Pollen Using tRNA Cys-PCR. Microorganisms 2020; 8:microorganisms8040524. [PMID: 32268545 PMCID: PMC7232370 DOI: 10.3390/microorganisms8040524] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/25/2020] [Accepted: 04/03/2020] [Indexed: 01/06/2023] Open
Abstract
Endospore-forming bacteria related to the Bacillus cereus group produce toxins that cause illnesses in organisms from invertebrates to mammals, including foodborne illnesses in humans. As commercial bee pollen can be contaminated with these bacteria, a comprehensive microbiological risk assessment of commercial bee pollen must be incorporated into the relevant regulatory requirements, including those that apply in Mexico. To facilitate detection of members of this group of bacteria, we have developed a PCR strategy that is based on the amplification of the single-copy tRNACys gene and specific genes associated with tRNACys to detect Bacillus cereus sensu lato (B. cereus s.l.). This tRNACys-PCR-based approach was used to examine commercial bee pollen for endospore-forming bacteria. Our analysis revealed that 3% of the endospore-forming colonies isolated from a commercial source of bee pollen were related to B. cereus s.l., and this result was corroborated by phylogenetic analysis, bacterial identification via MALDI-TOF MS, and detection of enterotoxin genes encoding the HBL and NHE complexes. The results show that the isolated colonies are closely related phylogenetically to B. cereus, B. thuringiensis, and B. bombysepticus. Our results indicate that the tRNACys-PCR, combined with other molecular tools, will be a useful approach for identifying B. cereus s.l. and will assist in controlling the spread of potential pathogens.
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14
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Liu H, Macdonald CA, Cook J, Anderson IC, Singh BK. An Ecological Loop: Host Microbiomes across Multitrophic Interactions. Trends Ecol Evol 2019; 34:1118-1130. [DOI: 10.1016/j.tree.2019.07.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 07/12/2019] [Accepted: 07/22/2019] [Indexed: 10/26/2022]
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15
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Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread. Food Microbiol 2019; 82:218-230. [PMID: 31027777 DOI: 10.1016/j.fm.2019.02.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 01/31/2019] [Accepted: 02/12/2019] [Indexed: 01/29/2023]
Abstract
Structure of lactic acid bacteria biota in ivy flowers, fresh bee-collected pollen (BCP), hive-stored bee bread, and honeybee gastrointestinal tract was investigated. Although a large microbial diversity characterized flowers and fresh BCP, most of lactic acid bacteria species disappeared throughout the bee bread maturation, giving way to Lactobacillus kunkeei and Fructobacillus fructosus to dominate long stored bee bread and honeybee crop. Adaptation of lactic acid bacteria was mainly related to species-specific, and, more in deep, to strain-specific features. Bee bread preservation seemed related to bacteria metabolites, produced especially by some L. kunkeei strains, which likely gave to lactic acid bacteria the capacity to outcompete other microbial groups. A protocol to ferment BCP was successfully set up, which included the mixed inoculum of selected L. kunkeei strains and Hanseniaspora uvarum AN8Y27B, almost emulating the spontaneous fermentation of bee bread. The strict relationship between lactic acid bacteria and yeasts during bee bread maturation was highlighted. The use of the selected starters increased the digestibility and bioavailability of nutrients and bioactive compounds naturally occurring in BCP. Our biotechnological protocol ensured a product microbiologically stable and safe. Conversely, raw BCP was more exposed to the uncontrolled growth of yeasts, moulds, and other bacterial groups.
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16
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Syromyatnikov MY, Savinkova OV, Panevina AV, Solodskikh SA, Lopatin AV, Popov VN. Quality Control of Bee-Collected Pollen Using Bumblebee Microcolonies and Molecular Approaches Reveals No Correlation Between Pollen Quality and Pathogen Presence. JOURNAL OF ECONOMIC ENTOMOLOGY 2019; 112:49-59. [PMID: 30395245 DOI: 10.1093/jee/toy345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Indexed: 06/08/2023]
Abstract
Bee-collected pollen is an essential protein source for honey bee and bumblebee colonies. Its quality directly affects bee health. We estimated the quality of pollen samples using bumblebee microcolonies and high-throughput sequencing for the presence of microorganisms. The tested samples of bee-collected pollen were of different quality, as estimated from their effect on the development of bumblebee microcolonies. Based on the pollen quality, we selected a subset of high-quality and low-quality pollen samples to further analyze them for the presence of microorganisms and pathogens. High-throughput sequencing revealed that the most common microorganisms in the bee-collected pollen were Acinetobacter spp. and bacteria of the genera Lactobacillus and Lactococcus. No pathogenic bacteria infectious for honey bees (e.g., those causing American and European foulbrood) or bumblebees have been identified in the analyzed pollen samples. Among potentially harmful microorganisms, there were bacteria from the Enterobacteriaceae family. The fungal pathogens Nosema apis and Nosema ceranae were detected in four samples; Ascosphaera sp. was found in six samples. Several viruses were found in the pollen samples, such as chronic bee paralysis virus, Israeli acute paralysis virus, deformed wing virus, sacbrood virus, and Kashmir bee virus. No correlation between the presence of these microorganisms or viruses and the impact of low-quality pollen samples on the bumblebee development was found. It is possible that factors affecting pollen quality are the absence of certain biologically active compounds or the presence of pesticides.
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Affiliation(s)
- M Y Syromyatnikov
- Department of Genetics, Cytology and Bioengineering, Voronezh State University, Voronezh, Russia
| | - O V Savinkova
- Department of Genetics, Cytology and Bioengineering, Voronezh State University, Voronezh, Russia
| | - A V Panevina
- Department of Genetics, Cytology and Bioengineering, Voronezh State University, Voronezh, Russia
| | - S A Solodskikh
- Department of Genetics, Cytology and Bioengineering, Voronezh State University, Voronezh, Russia
| | - A V Lopatin
- Department of Ecology and Systematics of Invertebrates, Voronezh State University, Voronezh, Russia
| | - V N Popov
- Department of Genetics, Cytology and Bioengineering, Voronezh State University, Voronezh, Russia
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Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, Cornea CP, Constantinescu-Aruxandei D, Moraru A, Oancea F. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients 2018; 10:E1365. [PMID: 30249054 PMCID: PMC6213263 DOI: 10.3390/nu10101365] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/05/2018] [Accepted: 09/16/2018] [Indexed: 12/27/2022] Open
Abstract
The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria-LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.
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Affiliation(s)
- Elena Uțoiu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Agnes Toma
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Laura Mihaela Ștefan
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Sorin Mănoiu
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Virgil Valeriu Vrăjmașu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | | | - Anca Oancea
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Florentina Israel-Roming
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Călina Petruța Cornea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Diana Constantinescu-Aruxandei
- Departments of Biotechnology and Bioresources, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, 060021 Elena, Romania.
| | - Angela Moraru
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Medica Laboratories Srl, 075100 Elena, Romania.
| | - Florin Oancea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Departments of Biotechnology and Bioresources, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, 060021 Elena, Romania.
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