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Anjum SI, Ullah A, Gohar F, Raza G, Khan MI, Hameed M, Ali A, Chen CC, Tlak Gajger I. Bee pollen as a food and feed supplement and a therapeutic remedy: recent trends in nanotechnology. Front Nutr 2024; 11:1371672. [PMID: 38899322 PMCID: PMC11186459 DOI: 10.3389/fnut.2024.1371672] [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: 01/16/2024] [Accepted: 04/22/2024] [Indexed: 06/21/2024] Open
Abstract
Pollen grains are the male reproductive part of the flowering plants. It is collected by forager honey bees and mixed with their salivary secretions, enzymes, and nectar, which form fermented pollen or "bee bread" which is stored in cells of wax honeycombs. Bee pollen (BP) is a valuable apitherapeutic product and is considered a nutritional healthy food appreciated by natural medicine from ancient times. Recently, BP has been considered a beneficial food supplement and a value-added product that contains approximately 250 different bioactive components. It contains numerous beneficial elements such as Mg, Ca, Mn, K, and phenolic compounds. BP possesses strong antioxidant, anti-inflammatory, antimicrobial, antiviral, analgesic, immunostimulant, neuroprotective, anti-cancer, and hepatoprotective properties. It is used for different purposes for the welfare of mankind. Additionally, there is a growing interest in honey bee products harvesting and utilizing for many purposes as a natural remedy and nutritive function. In this review, the impacts of BP on different organisms in different ways by highlighting its apitherapeutic efficacy are described.
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Affiliation(s)
- Syed Ishtiaq Anjum
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Amjad Ullah
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
- Department of Plant Protection, Ministry of National Food Security and Research, Karachi, Pakistan
| | - Faryal Gohar
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Ghulam Raza
- Department of Biological Sciences, University of Baltistan, Skardu, Pakistan
| | - Muhammad Ilyas Khan
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Mehwish Hameed
- Department of Zoology, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan
| | - Abid Ali
- Department of Zoology, Abdul Wali Khan University, Mardan, Khyber Pakhtunkhwa, Pakistan
| | - Chien-Chin Chen
- Department of Pathology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chiayi, Taiwan
- Department of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan
- Ph.D. Program in Translational Medicine, Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Department of Biotechnology and Bioindustry Sciences, College of Bioscience and Biotechnology, National Cheng Kung University, Tainan, Taiwan
- Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
| | - Ivana Tlak Gajger
- Department for Biology and Pathology of Fish and Bees, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
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Kostić AŽ, Arserim-Uçar DK, Materska M, Sawicka B, Skiba D, Milinčić DD, Pešić MB, Pszczółkowski P, Moradi D, Ziarati P, Bienia B, Barbaś P, Sudagıdan M, Kaur P, Sharifi-Rad J. Unlocking Quercetin's Neuroprotective Potential: A Focus on Bee-Collected Pollen. Chem Biodivers 2024; 21:e202400114. [PMID: 38386539 DOI: 10.1002/cbdv.202400114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/19/2024] [Accepted: 02/22/2024] [Indexed: 02/24/2024]
Abstract
In the quest to evade side effects associated with synthetic drugs, mankind is continually exploring natural sources. In recent decades, neurodegenerative disorders (NDDs) have surged dramatically compared to other human diseases. Flavonoids, naturally occurring compounds, have emerged as potential preventers of NDD development. Notably, quercetin and its derivatives demonstrated excellent antioxidant properties in the fight against NDDs. Recognizing bee-collected pollen (BP) as a well-established excellent source of quercetin and its derivatives, this review seeks to consolidate available data on the prevalence of this flavonoid in BP, contingent upon its botanical and geographical origins. It aims to advocate for BP as a superb natural source of "drugs" that could serve as preventative measures against NDDs. Examination of numerous published articles, detailing the phenolic profile of BP, suggests that it can be a great source of quercetin, with an average range of up to 1000 mg/kg. In addition to quercetin, 24 derivatives (with rutin being the most predominant) have been identified. Theoretical calculations, based on the recommended dietary intake for quercetin, indicate that BP can fulfil from 0.1 to over 100 % of the requirement, depending on BP's origin and bioaccessibility/bioavailability during digestion.
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Affiliation(s)
- Aleksandar Ž Kostić
- Chair of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade
| | - Dılhun Keriman Arserim-Uçar
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Bingöl University, Bingöl, 12000, Türkiye
| | - Małgorzata Materska
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15 Street, 20-950, Lublin, Poland
| | - Barbara Sawicka
- Department of Plant Production Technology and Commodities Science, University of Life Sciences in Lublin, 20-950, Lublin, Poland
| | - Dominika Skiba
- Department of Plant Production Technology and Commodities Science, University of Life Sciences in Lublin, 20-950, Lublin, Poland
| | - Danijel D Milinčić
- Chair of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade
| | - Mirjana B Pešić
- Chair of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade
| | - Piotr Pszczółkowski
- Experimental Department of Cultivar Assessment, Research Centre for Cultivar Testing, Uhnin, 21-211, Dębowa Kłoda, Poland
| | - Donya Moradi
- Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Parisa Ziarati
- Department of Medicinal Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Bernadetta Bienia
- Food Production and Safety Department, National Academy of Applied Sciences, Rynek 1 str., 38-400, Krosno, Poland
| | - Piotr Barbaś
- Department Agronomy of Potato, Plant Breeding and Acclimatization Institute - National Research Institute, Branch Jadwisin, 05-140, Serock, Poland
| | - Mert Sudagıdan
- Kit-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Preetinder Kaur
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab
| | - Javad Sharifi-Rad
- Facultad de Medicina, Universidad del Azuay, 14-008, Cuenca, Ecuador
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3
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Qiao J, Feng Z, Zhang Y, Xiao X, Dong J, Haubruge E, Zhang H. Phenolamide and flavonoid glycoside profiles of 20 types of monofloral bee pollen. Food Chem 2023; 405:134800. [PMID: 36347200 DOI: 10.1016/j.foodchem.2022.134800] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
Abstract
This study aimed at investigating phenolamides and flavonoid glycosides in 20 types of monofloral bee pollen. The plant origins of pollen samples were determined by DNA barcoding, with the purities to over 70 %. The 31 phenolamides and their 33 cis/trans isomers, and 25 flavonoid glycosides were identified; moreover, 19 phenolamides and 14 flavonoid glycosides as new-found compounds in bee pollen. All phenolics and flavonoids are present in the amidation or glycosylation form. The MS/MS cleavage modes of phenolamides and flavonoid glycosides were summarized. Isorhamnetin-3-O-gentiobioside presented the highest levels 23.61 mg/g in apricot pollen. Phenolamides in 11 types of pollen constituted over 1 % of the total weight, especially 3.9 % in rose and 2.8 % in pear pollen. Tri-p-coumaroyl spermidine and di-p-coumaroyl-caffeoyl spermidine respectively accounted for over 2.6 % of the total weight in pear and rose pollen. The richness in phenolamides and flavonoid glycosides can offer bee pollen more bioactivities as functional foods.
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Affiliation(s)
- Jiangtao Qiao
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Zhouxu Feng
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yong Zhang
- Jiangsu Beevip Biotechnonlogy Co., Ltd, Taizhou, Jiangsu, China
| | - Xingying Xiao
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Jie Dong
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Eric Haubruge
- Terra Research Center, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium.
| | - Hongcheng Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China.
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Maria SB, Krystyna P, Monika L, Aleksandra J, Patrycja T, Kornelia K, Aleksandra BB, Joanna Ś, Piotr J, Katarzyna P, Agnieszka K. Natural compounds derived from Brassicaceae plants as an alternative to synthetic fungicides and their influence on soil fungus diversity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:317-327. [PMID: 35866526 DOI: 10.1002/jsfa.12143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 06/26/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The study aimed to develop a new formulation based on active substances of natural origin to protect plant seedlings against fungal pathogens, and to evaluate the effect of this formulation on fungal communities in arable soil. RESULTS Coating seeds of common crop plants with a p-coumaric acid (p-CA)-based preparation resulted in a significant reduction in the growth of most of the tested pathogens. When applied to soil, both the p-CA-based formulation and Porter 250 EC had a similar overall effect on soil fungal communities and significantly altered the structure of fungal communities at all of the times examined. Shifts in the fungal community composition concerned less than 2% of the total number of amplicon sequence variants (ASVs). The strongest impact of the formulations on soil microbiota was recorded at the fourth week of treatment. Two ASVs assigned to Botrytis and Chromelosporium, known as plant pathogens, and an unidentified ASV from Diversisporales encompassing the arbuscular mycorrhizal fungi (AMF), were significantly depleted in soil samples treated with p-CA in comparison with Porter 250 EC. CONCLUSION The p-CA-based preparation has the potential to be used as an alternative to synthetic fungicides. It shows a similar effect to Porter 250 EC on the organization of soil communities, determining changes in the character of the communities of fungi in general, at any given time. Moreover, p-CA caused a reduction in ASVs belonging to Botrytis and Chromelosporium (plant pathogens) and ASVs of Diversisporales (containing arbuscular mycorrhizal fungi) in comparison with the commercial compound that was analyzed. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Swiontek Brzezinska Maria
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Pałubicka Krystyna
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Latos Monika
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Janik Aleksandra
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Tarnawska Patrycja
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Krajnik Kornelia
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Burkowska-But Aleksandra
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Świątczak Joanna
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
| | - Jedziniak Piotr
- Department of Pharmacology and Toxicology, National Veterinary Research Institute, Pulawy, Poland
| | - Pietruszka Katarzyna
- Department of Pharmacology and Toxicology, National Veterinary Research Institute, Pulawy, Poland
| | - Kalwasińska Agnieszka
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Torun, 87-100, Poland
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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6
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Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, Li J. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Crit Rev Food Sci Nutr 2022; 64:2276-2288. [PMID: 36102134 DOI: 10.1080/10408398.2022.2122922] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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7
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Optimisation of Bee Pollen Extraction to Maximise Extractable Antioxidant Constituents. Antioxidants (Basel) 2021; 10:antiox10071113. [PMID: 34356345 PMCID: PMC8301099 DOI: 10.3390/antiox10071113] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 01/14/2023] Open
Abstract
This paper presents the findings of a comprehensive review on common bee pollen processing methods which can impact extraction efficiency and lead to differences in measured total phenolic content (TPC) and radical scavenging activity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) data. This hampers the comparative analysis of bee pollen from different floral sources and geographical locations. Based on the review, an in-depth investigation was carried out to identify the most efficient process to maximise the extraction of components for measurement of TPC, DPPH and FRAP antioxidant activity for two bee pollen samples from western Australia (Jarrah and Marri pollen). Optimisation by Design of Experiment with Multilevel Factorial Analysis (Categorical) modelling was performed. The independent variables included pollen pulverisation, the extraction solvent (70% aqueous ethanol, ethanol, methanol and water) and the extraction process (agitation, maceration, reflux and sonication). The data demonstrate that non-pulverised bee pollen extracted with 70% aqueous ethanol using the agitation extraction method constitute the optimal conditions to maximise the extraction of phenolics and antioxidant principles in these bee pollen samples.
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Nainu F, Masyita A, Bahar MA, Raihan M, Prova SR, Mitra S, Emran TB, Simal-Gandara J. Pharmaceutical Prospects of Bee Products: Special Focus on Anticancer, Antibacterial, Antiviral, and Antiparasitic Properties. Antibiotics (Basel) 2021; 10:antibiotics10070822. [PMID: 34356743 PMCID: PMC8300842 DOI: 10.3390/antibiotics10070822] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 12/12/2022] Open
Abstract
Bee products have long been used in traditional healing practices to treat many types of disorders, including cancer and microbial-related diseases. Indeed, several chemical compounds found in bee products have been demonstrated to display anticancer, antibacterial, antiviral, and antiparasitic properties. With the improvement of research tools and in view of recent advances related to bee products, this review aims to provide broad yet detailed insight into the pharmaceutical prospects of bee products such as honey, propolis, bee pollen, royal jelly, bee bread, beeswax, and bee venom, in the domain of cancer and infectious disease management. Available literature confirms the efficacy of these bee products in the alleviation of cancer progression, inhibition of bacterial and viral proliferation, and mitigation of parasitic-related symptoms. With such potentials, bioactive components isolated from the bee products can be used as an alternative approach in the long-run effort to improve humans’ health at a personal and community level.
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Affiliation(s)
- Firzan Nainu
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
| | - Ayu Masyita
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Muh. Akbar Bahar
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Muhammad Raihan
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Shajuthi Rahman Prova
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh; (S.R.P.); (S.M.)
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh; (S.R.P.); (S.M.)
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
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Martiniakova M, Blahova J, Kovacova V, Babikova M, Mondockova V, Kalafova A, Capcarova M, Omelka R. Bee Bread Can Alleviate Lipid Abnormalities and Impaired Bone Morphology in Obese Zucker Diabetic Rats. Molecules 2021; 26:2616. [PMID: 33947088 PMCID: PMC8124454 DOI: 10.3390/molecules26092616] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Accepted: 04/27/2021] [Indexed: 12/26/2022] Open
Abstract
This study examined for the first time whether bee bread (BB, consisting of monofloral rape bee pollen) could alleviate lipid derangements and reduced bone quality in Zucker diabetic fatty (ZDF) rats, which are considered an appropriate animal model for type 2 diabetes mellitus (T2DM) investigation. Adult ZDF rats were segregated into four groups: lean non-diabetic rats (L group), obese diabetic rats untreated (C group), and those treated with the BB at two doses (500 and 700 mg/kg body weight, respectively, B1 and B2 groups) for 10 weeks. Significantly reduced levels of total cholesterol and triglyceride were recorded in the B2 group versus the C group. In both BB-treated groups, significantly increased relative volume of trabecular bone and trabecular thickness, enhanced density of secondary osteons, accelerated periosteal bone apposition, and improved blood flow were observed. A positive effect of higher dose of BB on femoral weight and cortical bone thickness was also demonstrated. Our results suggest a promising potential of BB to ameliorate T2DM-related complications associated with lipid and bone damages.
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Affiliation(s)
- Monika Martiniakova
- Department of Zoology and Anthropology, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia;
| | - Jana Blahova
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
| | - Veronika Kovacova
- Department of Zoology and Anthropology, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia;
| | - Martina Babikova
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
| | - Vladimira Mondockova
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
| | - Anna Kalafova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia; (A.K.); (M.C.)
| | - Marcela Capcarova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia; (A.K.); (M.C.)
| | - Radoslav Omelka
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia; (J.B.); (M.B.); (V.M.)
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11
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Settanni L, Barbaccia P, Bonanno A, Ponte M, Di Gerlando R, Franciosi E, Di Grigoli A, Gaglio R. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiol 2019; 87:103385. [PMID: 31948626 DOI: 10.1016/j.fm.2019.103385] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 10/18/2019] [Accepted: 11/18/2019] [Indexed: 02/03/2023]
Abstract
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.
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Affiliation(s)
- Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Marialetizia Ponte
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele All'Adige, Italy
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy.
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12
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Mărgăoan R, Stranț M, Varadi A, Topal E, Yücel B, Cornea-Cipcigan M, Campos MG, Vodnar DC. Bee Collected Pollen and Bee Bread: Bioactive Constituents and Health Benefits. Antioxidants (Basel) 2019; 8:antiox8120568. [PMID: 31756937 PMCID: PMC6943659 DOI: 10.3390/antiox8120568] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 12/22/2022] Open
Abstract
Bee products were historically used as a therapheutic approach and in food consumption, while more recent data include important details that could validate them as food supplements due to their bioproperties, which support their future use as medicines. In this review data, data collected from bee pollen (BP) and bee bread (BB) essays will be discussed and detailed for their nutritional and health protective properties as functional foods. Dietary antioxidants intake derived from BP and BB have been associated with the prevention and clinical treatment of multiple diseases. The beneficial effects of BP and BB on health result from the presence of multiple polyphenols which possess anti-inflammatory properties, phytosterols and fatty acids, which play anticancerogenic roles, as well as polysaccharides, which stimulate immunological activity. From the main bioactivity studies with BP and BB, in vitro studies and animal experiments, the stimulation of apoptosis and the inhibition of cell proliferation in multiple cell lines could be one of the major therapeutic adjuvant effects to be explored in reducing tumor growth. Tables summarizing the main data available in this field and information about other bio-effects of BP and BB, which support the conclusions, are provided. Additionally, a discussion about the research gaps will be presented to help further experiments that complete the tree main World Health Organization (WHO) Directives of Efficiency, Safety and Quality Control for these products.
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Affiliation(s)
- Rodica Mărgăoan
- Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Mirela Stranț
- Association Health with CasaBIO, 400015 Cluj-Napoca, Romania; (M.S.); (A.V.)
| | - Alina Varadi
- Association Health with CasaBIO, 400015 Cluj-Napoca, Romania; (M.S.); (A.V.)
| | - Erkan Topal
- Apiculture Section, Aegean Agricultural Research Institute, İzmir 35661, Turkey;
| | - Banu Yücel
- Department of Animal Science, Faculty of Agriculture, Ege University, İzmir 35100, Turkey;
| | - Mihaiela Cornea-Cipcigan
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence: (M.C.-C.); (M.G.C.)
| | - Maria G. Campos
- Observatory of Drug-Herb Interactions, Faculty of Pharmacy, University of Coimbra, Heath Sciences Campus, Azinhaga de Santa Comba, 3000-370 Coimbra, Portugal
- Coimbra Chemistry Centre (CQC, FCT Unit 313) (FCTUC), University of Coimbra, Rua Larga, 3000-370 Coimbra, Portugal
- Correspondence: (M.C.-C.); (M.G.C.)
| | - Dan C. Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
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13
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Li QQ, Wang K, Marcucci MC, Sawaya ACHF, Hu L, Xue XF, Wu LM, Hu FL. Nutrient-rich bee pollen: A treasure trove of active natural metabolites. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.09.008] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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14
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Practical use of natural antioxidants in meat products in the U.S.: A review. Meat Sci 2018; 145:469-479. [PMID: 30071458 DOI: 10.1016/j.meatsci.2018.07.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 06/27/2018] [Accepted: 07/16/2018] [Indexed: 12/11/2022]
Abstract
Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural flavors to curb oxidation. Yet, there are still other ingredients that have not been applied in this fashion. Spices and natural flavors can often be incorporated in products that have defined statements of identity or composition. Further, these ingredients allow the processor to transition to a clean label without compromising the shelf life and quality of the products. Spices and natural flavors may have higher minimum effective concentrations than their synthetic counterparts, but they will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention.
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15
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Kocot J, Kiełczykowska M, Luchowska-Kocot D, Kurzepa J, Musik I. Antioxidant Potential of Propolis, Bee Pollen, and Royal Jelly: Possible Medical Application. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2018; 2018:7074209. [PMID: 29854089 PMCID: PMC5954854 DOI: 10.1155/2018/7074209] [Citation(s) in RCA: 205] [Impact Index Per Article: 34.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/25/2018] [Accepted: 04/02/2018] [Indexed: 02/08/2023]
Abstract
Honeybees products comprise of numerous substances, including propolis, bee pollen, and royal jelly, which have long been known for their medicinal and health-promoting properties. Their wide biological effects have been known and used since antiquity. Bee products are considered to be a potential source of natural antioxidants such as flavonoids, phenolic acids, or terpenoids. Nowadays, the still growing concern in natural substances capable of counteracting the effects of oxidative stress underlying the pathogenesis of numerous diseases, such as neurodegenerative disorders, cancer, diabetes, and atherosclerosis, as well as negative effects of different harmful factors and drugs, is being observed. Having regarded the importance of acquiring drugs from natural sources, this review is aimed at updating the current state of knowledge of antioxidant capacity of selected bee products, namely, propolis, bee pollen, and royal jelly, and of their potential antioxidant-related therapeutic applications. Moreover, the particular attention has been attributed to the understanding of the mechanisms underlying antioxidant properties of bee products. The influence of bee species, plant origin, geographic location, and seasonality as well as type of extraction solutions on the composition of bee products extracts were also discussed.
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Affiliation(s)
- Joanna Kocot
- Department of Medical Chemistry, Medical University of Lublin, 4A Chodźki Street, 20-093 Lublin, Poland
| | - Małgorzata Kiełczykowska
- Department of Medical Chemistry, Medical University of Lublin, 4A Chodźki Street, 20-093 Lublin, Poland
| | - Dorota Luchowska-Kocot
- Department of Medical Chemistry, Medical University of Lublin, 4A Chodźki Street, 20-093 Lublin, Poland
| | - Jacek Kurzepa
- Department of Medical Chemistry, Medical University of Lublin, 4A Chodźki Street, 20-093 Lublin, Poland
| | - Irena Musik
- Department of Medical Chemistry, Medical University of Lublin, 4A Chodźki Street, 20-093 Lublin, Poland
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16
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Papuc C, Goran GV, Predescu CN, Nicorescu V, Stefan G. Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms. Compr Rev Food Sci Food Saf 2017; 16:1243-1268. [PMID: 33371586 DOI: 10.1111/1541-4337.12298] [Citation(s) in RCA: 255] [Impact Index Per Article: 36.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 08/04/2017] [Accepted: 08/04/2017] [Indexed: 12/27/2022]
Abstract
Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf-life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acceptability of meat and generating toxic compounds for humans. Polyphenols inhibit oxidative processes in 3 ways: as reactive species scavengers, lipoxygenase inhibitors, and reducing agents for metmyoglobin. Thus, polyphenols are candidate antioxidants for meat and meat products. The cross-contamination of meat with spoilage and pathogenic microorganisms can occur in production lines and result in economic losses. The ability of polyphenols to interact with bacterial cell wall components and the bacterial cell membrane can prevent and control biofilm formation, as well as inhibit microbial enzymes, interfere in protein regulation, and deprive bacterial cell enzymes of substrates and metal ions. Thus, polyphenols are candidate antimicrobial agents for use with meat and meat products. Commercially available polyphenols can decrease primary and secondary lipid peroxidation levels, inhibit lipoxygenase activity, improve meat color stability, minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl groups, and retard bacterial growth. Further studies are now needed to clarify the synergistic/antagonistic action of various polyphenols, and to identify the best polyphenol classes, concentrations, and conditions of use.
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Affiliation(s)
- Camelia Papuc
- UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania
| | - Gheorghe V Goran
- UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania
| | - Corina N Predescu
- UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania
| | - Valentin Nicorescu
- UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania
| | - Georgeta Stefan
- UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania
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