Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles

Mayda, Nazlı; Özkök, Aslı; Bayram, Nesrin Ecem; Gerçek, Yusuf Can; Sorkun, Kadriye

doi:10.1007/s11694-020-00427-y

Cited by 125 publications

(130 citation statements)

References 47 publications

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“…At a glance, only the high levels of some VFFA (acetic acid and hexanoic acid) and nonane were shared by both BCP fermented under the conditions of our study and beebread previously characterized. Our findings were partially discordant with that of Mayda et al [ 60 ], who compared the fatty acid profiles of bee pollen and bee bread samples from the same bee hive. According to their report, the VFFA content in bee bread was not higher than found in fresh bee pollen, except for one sample showing higher level of octanoic acid.…”

Section: Resultssupporting

confidence: 88%

“…According to Tomàs et al [ 66 ], bee bread presents higher level of phenolics compared to raw BCP. On the contrary, Zuluaga-Dominguez & Quicazan [ 63 ] found comparable phenolic content in bee bread and raw BCP, whereas Mayda et al [ 60 ] found lower levels of phenolics in bee bread compared to raw BCP. To our opinion, such discrepancies are due to the variability of bee bread maturation process.…”

Section: Resultsmentioning

confidence: 99%

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Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Filannino

Cagno

Gambacorta

et al. 2021

Foods

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Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Filannino

Cagno

Gambacorta

et al. 2021

Foods

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“…Four bee‐collected pollen and bee bread samples were collected from Bursa, Kırklareli, Rize, and Ankara provinces of Turkey during the season of 2018 and characterized in a previous study (Mayda et al., 2020). Samples were transferred to the laboratory under aseptic conditions and directly subjected to further analysis.…”

Section: Methodsmentioning

confidence: 99%

Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles

İspirli

Dertli

2021

J Food Process Preserv

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In this study, bee bread and bee pollen samples were characterized in terms of presence of fructophilic lactic acid bacteria (FLAB). Following discrimination and identification of FLAB strains, their functional roles were determined. Genotypic characterization of FLAB strains revealed the presence of 27 distinct strains belonging to Lactobacillus kunkeei (21), Fructobacillus fructosus (3), Lactobacillus plantarum (2), and Leuconostoc mesenteroides (1) strains. In terms of functional roles, all FLAB strains demonstrated high levels of autoaggregation and hydrophobicity properties whereas L. kunkeei and F. fructosus strains did not tolerate bile salts and low pH conditions.A low level of antibiotic resistance was observed among FLAB strains and importantly FLAB strains demonstrated high levels of antibacterial and antifungal activities where strain specific properties played roles. The highest exopolysaccharide (EPS) production yields were obtained for L. kunkeei AP15, AP37 and L. mesenteroides AP-40 which produced 2.79, 2.01, and 5.37 g/L EPS, respectively. Practical applicationsBee bread and bee pollen are among beneficial bee products produced and consumed in all over the world. Production of bee bread relies on the fermentation process of bee pollen where a special LAB group FLAB plays roles. Despite the increment of the importance of these products for human consumption, there is a lack of knowledge for the microbial composition of these products. In this study, FLAB strains were isolated and identified from bee bread and bee pollen samples, and their technofunctional role was determined. The FLAB strains would be evaluated as starter cultures for production of bee products under industrial conditions.How to cite this article: Ispirli H, Dertli E. Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles. J

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“…According to their results, bee pollen on average contains 54.22% (18.50-84.25%) carbohydrates, 21.30% (4.50-40.70%) proteins, 5.31% (0.41-13.50%) lipids, 8.75% (0.15-31.26%) fibre and 2.91% (0.50-7.75%) ash. These products are valuable sources of essential micronutrients like minerals [6][7][8], vitamins [9,10], and phenolic compounds [6,9]. Major contaminants of the pollen products are pesticides [11,12], toxic metals [13,14], moulds and mycotoxins [15].…”

Section: Introductionmentioning

confidence: 99%

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

Sípos

Végh

Bodor

et al. 2020

Sensors

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The chemical composition of bee pollens differs greatly and depends primarily on the botanical origin of the product. Therefore, it is a crucially important task to discriminate pollens of different plant species. In our work, we aim to determine the applicability of microscopic pollen analysis, spectral colour measurement, sensory, NIR spectroscopy, e-nose and e-tongue methods for the classification of bee pollen of five different botanical origins. Chemometric methods (PCA, LDA) were used to classify bee pollen loads by analysing the statistical pattern of the samples and to determine the independent and combined effects of the above-mentioned methods. The results of the microscopic analysis identified 100% of sunflower, red clover, rapeseed and two polyfloral pollens mainly containing lakeshore bulrush and spiny plumeless thistle. The colour profiles of the samples were different for the five different samples. E-nose and NIR provided 100% classification accuracy, while e-tongue > 94% classification accuracy for the botanical origin identification using LDA. Partial least square regression (PLS) results built to regress on the sensory and spectral colour attributes using the fused data of NIR spectroscopy, e-nose and e-tongue showed higher than 0.8 R2 during the validation except for one attribute, which was much higher compared to the independent models built for instruments.

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Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles

Cited by 125 publications

References 47 publications

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

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