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The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition
Bee-collected pollen is one of the most valuable natural products. However, the pollen cell walls limit the digestibility and release of nutrients to the human body. Solid-state lactic acid fermentation can be used to ease the release of bioactive compounds from the pollen cell. The aim of this rese...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032161/ https://www.ncbi.nlm.nih.gov/pubmed/35453330 http://dx.doi.org/10.3390/antiox11040645 |
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author | Adaškevičiūtė, Vaida Kaškonienė, Vilma Barčauskaitė, Karolina Kaškonas, Paulius Maruška, Audrius |
author_facet | Adaškevičiūtė, Vaida Kaškonienė, Vilma Barčauskaitė, Karolina Kaškonas, Paulius Maruška, Audrius |
author_sort | Adaškevičiūtė, Vaida |
collection | PubMed |
description | Bee-collected pollen is one of the most valuable natural products. However, the pollen cell walls limit the digestibility and release of nutrients to the human body. Solid-state lactic acid fermentation can be used to ease the release of bioactive compounds from the pollen cell. The aim of this research was to determine the impact of a solid-state lactic acid fermentation process on biologically active compound composition and antioxidant activity of bee-collected pollen from various European regions (Italy, Netherlands, Lithuania, Poland, Sweden, Denmark, Malta, Slovakia, and Spain). Spontaneous fermentation and fermentation using an L. rhamnosus culture were performed. The total content of phenolic compounds, total content of flavonoids, and radical (DPPH) scavenging activity were measured by spectrophotometric tests, while UPLC was employed for quantification of phenolic compounds. The determined fermentation positive effects included an increase of total phenolic content by 1.4–2.3 times, total flavonoid content by 1.1–1.6 times, and radical scavenging activity by 1.4–2.3 times. Naringenin (21.09–135.03 µg/g), quercetin (6.62–78.86 µg/g), luteolin (29.41–88.90 µg/g), and rutin (21.40–89.93 µg/g) were the most abundant flavonoids in all samples; however, their variation level was both geographical in origin and fermentation-type dependent. Fermentation increased the content of phenolic acids with high antioxidant potentials such as ellagic, ferulic and caffeic, while reduction of chlorogenic acid was determined. |
format | Online Article Text |
id | pubmed-9032161 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-90321612022-04-23 The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition Adaškevičiūtė, Vaida Kaškonienė, Vilma Barčauskaitė, Karolina Kaškonas, Paulius Maruška, Audrius Antioxidants (Basel) Article Bee-collected pollen is one of the most valuable natural products. However, the pollen cell walls limit the digestibility and release of nutrients to the human body. Solid-state lactic acid fermentation can be used to ease the release of bioactive compounds from the pollen cell. The aim of this research was to determine the impact of a solid-state lactic acid fermentation process on biologically active compound composition and antioxidant activity of bee-collected pollen from various European regions (Italy, Netherlands, Lithuania, Poland, Sweden, Denmark, Malta, Slovakia, and Spain). Spontaneous fermentation and fermentation using an L. rhamnosus culture were performed. The total content of phenolic compounds, total content of flavonoids, and radical (DPPH) scavenging activity were measured by spectrophotometric tests, while UPLC was employed for quantification of phenolic compounds. The determined fermentation positive effects included an increase of total phenolic content by 1.4–2.3 times, total flavonoid content by 1.1–1.6 times, and radical scavenging activity by 1.4–2.3 times. Naringenin (21.09–135.03 µg/g), quercetin (6.62–78.86 µg/g), luteolin (29.41–88.90 µg/g), and rutin (21.40–89.93 µg/g) were the most abundant flavonoids in all samples; however, their variation level was both geographical in origin and fermentation-type dependent. Fermentation increased the content of phenolic acids with high antioxidant potentials such as ellagic, ferulic and caffeic, while reduction of chlorogenic acid was determined. MDPI 2022-03-28 /pmc/articles/PMC9032161/ /pubmed/35453330 http://dx.doi.org/10.3390/antiox11040645 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Adaškevičiūtė, Vaida Kaškonienė, Vilma Barčauskaitė, Karolina Kaškonas, Paulius Maruška, Audrius The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition |
title | The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition |
title_full | The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition |
title_fullStr | The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition |
title_full_unstemmed | The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition |
title_short | The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition |
title_sort | impact of fermentation on bee pollen polyphenolic compounds composition |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032161/ https://www.ncbi.nlm.nih.gov/pubmed/35453330 http://dx.doi.org/10.3390/antiox11040645 |
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