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Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products

Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification o...

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Autores principales: Darwish, Amira M. G., Abd El-Wahed, Aida A., Shehata, Mohamed G., El-Seedi, Hesham R., Masry, Saad H. D., Khalifa, Shaden A. M., Mahfouz, Hatem M., El-Sohaimy, Sobhy A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822387/
https://www.ncbi.nlm.nih.gov/pubmed/36615421
http://dx.doi.org/10.3390/molecules28010227
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author Darwish, Amira M. G.
Abd El-Wahed, Aida A.
Shehata, Mohamed G.
El-Seedi, Hesham R.
Masry, Saad H. D.
Khalifa, Shaden A. M.
Mahfouz, Hatem M.
El-Sohaimy, Sobhy A.
author_facet Darwish, Amira M. G.
Abd El-Wahed, Aida A.
Shehata, Mohamed G.
El-Seedi, Hesham R.
Masry, Saad H. D.
Khalifa, Shaden A. M.
Mahfouz, Hatem M.
El-Sohaimy, Sobhy A.
author_sort Darwish, Amira M. G.
collection PubMed
description Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification of functional fermented dairy products. Their effects on starter cultures and the physicochemical and sensorial quality of products were monitored. A molecular networking analysis identified a total of 46 compounds in the three bee products that could be potential medicines, including flavonoids, fatty acids, and peptides. BB showed the highest protein and sugar contents (22.57 and 26.78 g/100 g), which cover 45.14 and 53.56% of their daily values (DVs), with considerable amounts of the essential amino acids threonine and lysine (59.50 and 42.03%). BP, BB, and RJ can be considered sources of iron, as 100 g can cover 141, 198.5, and 94.94% of DV%, respectively. BP was revealed to have the highest phenolic and flavonoid contents (105.68 and 43.91 µg/g) and showed a synergetic effect when mixed with RJ, resulting in increased antioxidant activity, while BB showed a synergetic effect when mixed with RJ in terms of both antioxidant and proteolytic powers (IC(50) 7.54, 11.55, 12.15, 12.50, and 12.65 cP compared to the control (10.55 cP)), reflecting their organoleptic properties and highlighting these health-oriented products as promising natural products for human health care.
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spelling pubmed-98223872023-01-07 Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products Darwish, Amira M. G. Abd El-Wahed, Aida A. Shehata, Mohamed G. El-Seedi, Hesham R. Masry, Saad H. D. Khalifa, Shaden A. M. Mahfouz, Hatem M. El-Sohaimy, Sobhy A. Molecules Article Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification of functional fermented dairy products. Their effects on starter cultures and the physicochemical and sensorial quality of products were monitored. A molecular networking analysis identified a total of 46 compounds in the three bee products that could be potential medicines, including flavonoids, fatty acids, and peptides. BB showed the highest protein and sugar contents (22.57 and 26.78 g/100 g), which cover 45.14 and 53.56% of their daily values (DVs), with considerable amounts of the essential amino acids threonine and lysine (59.50 and 42.03%). BP, BB, and RJ can be considered sources of iron, as 100 g can cover 141, 198.5, and 94.94% of DV%, respectively. BP was revealed to have the highest phenolic and flavonoid contents (105.68 and 43.91 µg/g) and showed a synergetic effect when mixed with RJ, resulting in increased antioxidant activity, while BB showed a synergetic effect when mixed with RJ in terms of both antioxidant and proteolytic powers (IC(50) 7.54, 11.55, 12.15, 12.50, and 12.65 cP compared to the control (10.55 cP)), reflecting their organoleptic properties and highlighting these health-oriented products as promising natural products for human health care. MDPI 2022-12-27 /pmc/articles/PMC9822387/ /pubmed/36615421 http://dx.doi.org/10.3390/molecules28010227 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
Darwish, Amira M. G.
Abd El-Wahed, Aida A.
Shehata, Mohamed G.
El-Seedi, Hesham R.
Masry, Saad H. D.
Khalifa, Shaden A. M.
Mahfouz, Hatem M.
El-Sohaimy, Sobhy A.
Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
title Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
title_full Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
title_fullStr Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
title_full_unstemmed Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
title_short Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
title_sort chemical profiling and nutritional evaluation of bee pollen, bee bread, and royal jelly and their role in functional fermented dairy products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822387/
https://www.ncbi.nlm.nih.gov/pubmed/36615421
http://dx.doi.org/10.3390/molecules28010227
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