Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes

Abstract

Enzymatic hydrolysates of honeybee-collected pollen were prepared using food-grade proteinase and aminopeptidases entirely of plant origin. Bromelain from pineapple stem was applied (8 mAU/g substrate) in the first hydrolysis stage. Aminopeptidase (0.05 U/g substrate) and proline iminopeptidase (0.03 U/g substrate) from cabbage leaves (Brassica oleracea var. capitata), and aminopeptidase (0.2 U/g substrate) from chick-pea cotyledons (Cicer arietinum L.) were involved in the additional hydrolysis of the peptide mixtures. The degree of hydrolysis (DH), total phenolic contents, and protein contents of these hydrolysates were as follows: DH (about 20–28%), total phenolics (15.3–27.2 μg/mg sample powder), and proteins (162.7–242.8 μg/mg sample powder), respectively. The hydrolysates possessed high antiradical scavenging activity determined with DPPH (42–46% inhibition). The prepared hydrolysates of bee-collected flower pollen may be regarded as effective natural and functional dietary food supplements due to their remarkable content of polyphenol substances and significant radical-scavenging capacity with special regard to their nutritional-physiological implications.

Peptide identification in alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly

“…Considering that RJ is produced after the digestion of bee pollen by natural enzymes in honey bee, and that all phenolic compounds of pollen are also found in RJ showing same antioxidant activity (Melliou and Chinou, 2014), it can be concluded that the difference between the antioxidant activity of pollen and RJ is related to their proteins and peptides. Marinova and Tchorbanov (2010) demonstrated that DPPH radical scavenging of pollen increased a 46 % after hydrolysis by plant proteases. In the present study, the highest DPPH radical scavenging activity value obtained after 4h of hydrolysis was 78.48%.…”

“…Wiriyaphan, Chitsomboon and Yongsawadigu (2012), Moayedi, Mora, Aristoy, Hashemi, Safari and Toldrá (2016) and Lassoued, Mora, Barkia, Aristoy, Nasri and Toldrá (2016) reported that the hydrolysis of food proteins by pepsin, trypsin, Alcalase and Bacillus subtilis A26 proteases leads to the generation of antioxidant and ACE-inhibitory peptides. On the other hand, an antioxidant enzymatic hydrolysate from honey bee-collected pollen showing 42-46% of DPPH radical scavenging activity was prepared using food-grade proteinase and aminopeptidases entirely of plant origin (Marinova and Tchorbanov, 2010). On the other hand, Nagai, Inoue, Suzuki, Myoda and Nagashima (2005) prepared enzymatic hydrolysates from pollen using pepsin, trypsin, and papain enzymes showing strong antioxidant and radical scavenging abilities.…”

Polyphenol content and antioxidant activity of bee pollen extracts from Poland

“…Gallic acid, trans-cinnamic acid, 4-hydroxycinnaminic acid, felluric acid, and 4-trans-p-coumaric acid were present in this fraction in the greatest amounts. Gallic acid displays a significant ability to inhibit DPPH radical -at the level of 90% (Marinova & Tchorbanov, 2010). Among flavonoids, rutin, myrycithin, quercetin, and isorhamnetin were identified in the greatest amounts in the EEP fraction.…”

Phenolic Composition and Antioxidant Properties of Anzer Bee Pollen

“…; Koc et al . ; Marinova and Tchorbanov ). Bee pollen was examined for its effect on the release of insulin‐like growth factor I (IGF‐I) in porcine ovarian granulosa cells, and Kolesarova et al .…”