Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium

Uțoiu, Elena; Matei, Florentina; Toma, Agnes; Diguță, Camelia; Stefan, Laura; Mănoiu, Sorin; Vrajmasu, Virgil; Moraru, Ionuț; Oancea, Anca; Israel-Roming, Florentina; Cornea, Călina Petruţa; Constantinescu-Aruxandei, Diana; Moraru, Angela; Oancea, Florin

doi:10.3390/nu10101365

Cited by 74 publications

(47 citation statements)

References 76 publications

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“…The increase in bioactive compounds availability and antioxidant activity is also found when bee-pollen is fermented, as reported by Utoiu et al (2018) when employed a Kombucha symbiotic consortium of bacteria and yeast. Kaškonienė, Katilevičiūtė, Kaškonas, and Maruška (2018) found an increase in the level of flavonoids by 1.6-2.4 times and total phenolic compounds in 1.1-1.4 times, when performed natural fermentation processes and others induced using a strain of Lactobacillus rhamnosus.…”

Section: Nutritional and Bioactive Resultssupporting

confidence: 60%

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Zuluaga-Domínguez

Castro‐Mercado

Quicazán

2019

J Food Process Preserv

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Bee‐pollen is a product collected by bees, gathered for human consumption given its nutritional and bioactive characteristics. However, its external structure is extremely recalcitrant and prevents nutrients and bioactive compounds to be completely digested into the gastrointestinal tract. The aim of this study was to assess enzymatic hydrolysis as a strategy to modify the structure of bee‐pollen and promote the release of compounds. Six different commercial enzymes were used and treatments were evaluated by Differential Scanning Calorimetry and Scanning Electron Microscopy, as well as protein, amino acids, phenolics, flavonoids, and antioxidant activity. The calorimetric analysis showed an increase in the heat flow of hydrolyzed products compared to bee‐pollen. It was also found that proteases improved the protein content of about 13%–18%, phenolics 83%–106%, flavonoids 85%–96%, antioxidant activity up to 68%, and increased all essential amino acids. Finally, a total ranking method established as the best treatment hydrolysis with Protamex. Practical applications Bee‐pollen is an attractive food of plant origin from a nutritional and functional point of view. The modification of its structure through enzymatic hydrolysis increases the availability of compounds that theoretically could be assimilated more easily in the gastrointestinal tract, improving the quality of bee‐pollen as a food resource. The treatment is safe, relatively inexpensive and easy to apply, compared to other bee‐pollen modification strategies such as fermentation.

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Section: Nutritional and Bioactive Resultssupporting

confidence: 60%

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Zuluaga-Domínguez

Castro‐Mercado

Quicazán

2019

J Food Process Preserv

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“…Utoiu et al [38] performed a laboratory experiment, proving that fermentation of Kombucha beverage with pollen led to a significant increase in SCFAs. In particular, they used a mixture of microorganisms called symbiotic culture of bacteria and yeast (SCOBY), which included lactic acid bacteria, acetobacteria, and yeasts from various genera.…”

Section: Increased Levels Of Scfas In Fermented Foods and Beveragesmentioning

confidence: 99%

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Annunziata

Arnone

Ciampaglia

et al. 2020

Foods

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Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.

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“…However, these differences were not significant. Usually, a tested sample is considered to be cytotoxic/not cytocompatible when the viability is reduced to less than 80% [87,88]. The cell morphology was normal, without alteration of the cell membrane structure-Supplementary Material, Figure S1.…”

Section: Cytocompatibility Of the Extracts From The Treated Leavesmentioning

confidence: 99%

Effects of Foliar Treatment with a Trichoderma Plant Biostimulant Consortium on Passiflora caerulea L. Yield and Quality

et al. 2020

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The influence of spore concentration on the ability of a Trichoderma consortium to colonize the Passiflora caerulea phyllosphere was evaluated by determining the effects of foliar treatments with two spore concentrations, in two repeated treatments, on the morphological, physiological, and ultrastructural characteristics, and on the yield and quality of P. caerulea. The studied crop quality features were related to its nutraceutical use: the accumulation of polyphenols and flavonoids, antioxidant activity, and effects on mouse fibroblast L929 cells. The Trichoderma consortium consisted of two strains, T. asperellum T36b and T. harzianum Td50b, and the concentrations used were 106 colony forming units (cfu)/mL and 108 cfu/mL. As a reference treatment, a commercial product that was based on herbs and algal extracts was used. As compared to the negative control, the treatment with the Trichoderma consortium at 108 cfu/mL concentration determines the accumulation of higher level of polyphenols and flavonoids and increased antioxidant activity. This enhancement of P. caerulea quality characteristics after treatment with the higher concentration of Trichoderma consortium was associated with larger leaves, increased number and size of chloroplasts, improved plant physiology characteristics, and an increased yield. The treatment with high concentration of Trichoderma consortium spores promotes phyllosphere colonization and benefits both crop yield and quality.

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Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium

Cited by 74 publications

References 76 publications

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Effects of Foliar Treatment with a Trichoderma Plant Biostimulant Consortium on Passiflora caerulea L. Yield and Quality

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