Chemical Composition of Royal Jelly and Effects of Synbiotic with Two Different Locally Isolated Probiotic Strains on Antioxidant Activities

Nabas, Zaid; Haddadin, Malik S.Y.; Haddadin, Jamal; Nazer, Ibrahim K.

doi:10.2478/pjfns-2013-0015

Cited by 49 publications

(59 citation statements)

References 40 publications

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“…These results agree with those reported by Nabas et al, (2014), Pavel et al, (2014), Mureşan et al, (2016). Water content, proteins, pH, total acidity and electrical conductivity are ones of common the criteria used for RJ quality analysis.…”

Section: Rj Is Mainly Composed Of Water (60 -70%)supporting

confidence: 82%

Correlations of Physicochemical Parameters, Antioxidant Activity and Total Polyphenol Content of Fresh Royal Jelly Samples

Balkanska¹

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Rj Is Mainly Composed Of Water (60 -70%)supporting

confidence: 82%

Correlations of Physicochemical Parameters, Antioxidant Activity and Total Polyphenol Content of Fresh Royal Jelly Samples

Balkanska¹

2018

Int.J.Curr.Microbiol.App.Sci

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“…animalis spp. lactis to produce antioxidant compounds, were observed by Nabas et al (2014). Even royal jelly or bee pollen contains glucose and fructose, Vitamin B and its derivates, trace elements such as Fe, Cu, Zn, and Mn.…”

Section: Discussionmentioning

confidence: 99%

“…In the literature, it has been found that the effects of honey on the probiotic bacteria (Ustunol & Gandhi, 2001;Shin & Ustunol, 2005) and yoghurt bacteria (Varga, 2006) were sufficiently investigated. But, the effects of pollen and royal jelly on the growth of probiotic bacteria have not been studied in detail (Nabas et al, 2014;Yerlikaya, 2014). Different results have been found due to the materials and methods used, and the growth environment tested.…”

Section: Introductionmentioning

confidence: 99%

Effects of Royal Jelly and Bee Pollen on the Growth of Selected Probiotic Bacteria (Bf. animalis Spp. Lactis, L. acidophilus and L. casei)

Guldas

2016

Journal of Apicultural Science

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A b s t r a c t In this research article, the effects of bee pollen and royal jelly on the selected probiotic bacteria, as growth factors, were investigated. The probiotic cultures were activated in MRS broth at 37°C. Then, bee pollen and royal jelly (10 mg/100 μL, 25 mg/250 μL, 50 mg/500 μL, 75 mg/750 μL, and 100 mg/1000 μL) were added on the probiotic cultures in MRS broth and sampled at 0, 24, and 48 hours of incubation. The medias used for enumeration of the probiotic cultures were RCA (Reinforced Clostridial Agar) for Bf. animalis spp. lactis, MRS (deMann, Rogosa and Sharpe) Agar with D-sorbitol for Lb. acidophilus and MRS-Vancomycine Agar for Lb. casei. The lactic acid production by Lb. acidophilus, Lb. casei, and Bf. animalis spp. lactis, and acetic acid production by Bf. animalis spp. lactis, were determined to compare the bacterial proliferation. The probiotic cultures were mainly affected by the bee pollen and royal jelly during the first 24 hours. The changes observed in the number of probiotic counts between 24 and 48 hours were not significant, statistically (P<0.05). Generally, the probiotic bacterial counts increased parallel to the concentration of bee pollen or royal jelly up to 75mg, and remained unchanged above this concentration. In terms of lactic acid production and bacterial growth, the most significant growth was observed on Lb. acidophilus when bee pollen or royal jelly was added.

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“…In addition, fatty acids, such as 8-hydroxy octanoic acid (8-HOC), 3,10-dihydroxydecanedioic acid (3,10-HDecDA), 9-hydroxy-2-decenoic acid (9-HDA), 1,10-decanedioic acid (DecDA), 3-hydroxydecanoic acid (3-HHDA), and 2-decene-1,10-dioic acid (2-DecDA), can also found in RJ [47]. Among all lipids and fatty acids, 10-HDA is a stable compound representing 3.5% of freeze-dried RJ which is considered an international standard for quality [5,46,48,49]. In the lipid fraction sterols should be included, even if they are only in trace amounts.…”

Section: Lipids and Fatty Acidsmentioning

confidence: 99%

New Insights into the Biological and Pharmaceutical Properties of Royal Jelly

Ahmad

Campos

Fratini

et al. 2020

IJMS

169

134

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Royal jelly (RJ) is a yellowish-white and acidic secretion of hypopharyngeal and mandibular glands of nurse bees used to feed young worker larvae during the first three days and the entire life of queen bees. RJ is one of the most appreciated and valued natural product which has been mainly used in traditional medicines, health foods, and cosmetics for a long time in different parts of the world. It is also the most studied bee product, aimed at unravelling its bioactivities, such as antimicrobial, antioxidant, anti-aging, immunomodulatory, and general tonic action against laboratory animals, microbial organisms, farm animals, and clinical trials. It is commonly used to supplement various diseases, including cancer, diabetes, cardiovascular, and Alzheimer’s disease. Here, we highlight the recent research advances on the main bioactive compounds of RJ, such as proteins, peptides, fatty acids, and phenolics, for a comprehensive understanding of the biochemistry, biological, and pharmaceutical responses to human health promotion and life benefits. This is potentially important to gain novel insight into the biological and pharmaceutical properties of RJ.

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Chemical Composition of Royal Jelly and Effects of Synbiotic with Two Different Locally Isolated Probiotic Strains on Antioxidant Activities

Cited by 49 publications

References 40 publications

Correlations of Physicochemical Parameters, Antioxidant Activity and Total Polyphenol Content of Fresh Royal Jelly Samples

Correlations of Physicochemical Parameters, Antioxidant Activity and Total Polyphenol Content of Fresh Royal Jelly Samples

Effects of Royal Jelly and Bee Pollen on the Growth of Selected Probiotic Bacteria (Bf. animalis Spp. Lactis, L. acidophilus and L. casei)

New Insights into the Biological and Pharmaceutical Properties of Royal Jelly

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