Royal Jelly Components Encapsulation in a Controlled Release System—Skin Functionality, and Biochemical Activity for Skin Applications

Abstract

Royal jelly is a yellowish-white substance with a gel texture that is secreted from the hypopharyngeal and mandibular glands of young worker bees. It consists mainly of water (50–56%), proteins (18%), carbohydrates (15%), lipids (3%–6%), minerals (1.5%), and vitamins, and has many beneficial properties such as antimicrobial, anti-inflammatory, anticancer, antioxidant, antidiabetic, immunomodulatory, and anti-aging. Royal jelly has been used since ancient times in traditional medicine, cosmetics and as a functional food due to its high nutritional value. The main bioactive substances are royalactin, and 10-hydroxy-2-decenoic acid (10-HDA). Other important bioactive molecules with antioxidant and photoprotective skin activity are polyphenols. However, they present difficulties in extraction and in use as they are unstable physicochemically, and a higher temperature causes color change and component degradation. In the present study, a new encapsulation and delivery system consisting of liposomes and cyclodextrins incorporating royal jelly has been developed. The new delivery system aims to the elimination of the stability disadvantages of royal jelly’s sensitive component 10-HDA, but also to the controlled release of its ingredients and, more particularly, 10-HDA, for an enhanced bioactivity in cosmeceutical applications.

Synergistic effects of royal jelly and melittin on wound healing and collagen synthesis in mouse skin

“…Royal gel liposome/cyclodextrin suspension (RJDS) overcomes the stability disadvantages of royal gel. Furthermore, dual encapsulation of royal jelly in cyclodextrin/liposomes allows time-controlled release of 10-HDA, which could be useful for skin applications (Spanidi et al 2022). Previous studies have shown the bene cial effects of melittin in the treatment of lesions and skin diseases.…”

Royal Jelly: Biological Action and Health Benefits

“…Besides proteins, 10-HDA and 10-HDAA are specific components of RJ [ 5 , 6 , 7 , 13 , 14 , 353 , 356 ]. HDA is considered as the best marker of RJ quality.…”

“…In general, the RJ of a European origin contains lower levels of 10-HDA. Hence, it is considered that the total concentration of fatty acids is a better indicator of freshness than 10-HDA itself [ 353 , 356 ]. Although the specification of RJ products requires the content of 10-HDA, which is chemically stable and unique to RJ, a potential limitation of using 10-HDA is that its levels in RJ decline during the production process.…”

“…Taken together, the key parameters in the estimation of RJ quality are organoleptic, physical, and chemical properties and its composition as follows: (i) the water content in fresh and frozen samples of RJ; (ii) the concentration of total proteins and free amino acids; (iii) the concentration of carbohydrates; (iv) the concentration of lipids; total fatty acids and free acids; (v) 10-HDA; (vi) minerals; (vii) acidity; (viii) sediment analysis; (ix) furosine; and (xj) potential contamination. In addition, the freshness of RJ or its products may be estimated by measuring the activity of glucose oxidase, furosine, or superoxide dismutase [ 353 , 354 , 355 , 356 ]. Therefore, RJ and RJ-containing products need to be prepared according to detailed sanitary and hygienic protocols and monitored by trained experts to maintain the beneficial effects.…”