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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...

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Autores principales: Adaškevičiūtė, Vaida, Kaškonienė, Vilma, Barčauskaitė, Karolina, Kaškonas, Paulius, Maruška, Audrius
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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