Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability

Hassan, Ashwak Abdel-moeim; Elenany, Yasser Essam; Nassrallah, Amr; Cheng, Weiwei; El-Maksoud, Ahmed A. Abd

doi:10.1016/j.lwt.2021.112912

Cited by 27 publications

(11 citation statements)

References 40 publications

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“…In a novel study, Hassan et al (2022) [121] explored and provided detailed insights on the potential of RJ as a dietary additive in fermented milk. The authors supplemented milk with three concentrations of RJ, 0.5%, 1% and 1.5%, respectively.…”

Section: Rj Against S Aureusmentioning

confidence: 99%

“…The fermented milk showed no antimicrobial activity against S. aureus. The growth of this opportunistic pathogen was inhibited by supplementing milk with 1% and 1.5% RJ [121]. Within the context of the antibiotic-resistant bacterial strains, Dinkov et al (2016) [122] investigated the antimicrobial effect of two bee products, namely, rape honey and RJ against S. aureus strains that are methicillin-resistant.…”

Section: Rj Against S Aureusmentioning

confidence: 99%

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Royal Jelly as a Nutraceutical Natural Product with a Focus on Its Antibacterial Activity

2022

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Royal jelly (RJ) is one of the most valued natural products and is known for its health-promoting properties. Due to its therapeutic effects, it has been used in medicine since antiquity. Nowadays, several studies indicate that RJ acts as a powerful antimicrobial agent. Indeed, researchers shed light on its antioxidant and anticancer activity. RJ’s biological properties are related to its bioactive compounds, such as proteins, peptides, phenolic, and fatty acids. The aim of this review is to highlight recent findings on RJ’s main bioactive compounds correlated with its health-promoting properties. The available literature suggests that these bioactive compounds can be used as an alternative approach in order to enhance human health. Moreover, throughout this paper, we underline the prominent antibacterial effect of RJ against several target bacterial strains. In addition, we briefly discuss other therapeutic activities, such as antioxidative and anticancer effects, of this outstanding natural product.

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Section: Rj Against S Aureusmentioning

confidence: 99%

Section: Rj Against S Aureusmentioning

confidence: 99%

Royal Jelly as a Nutraceutical Natural Product with a Focus on Its Antibacterial Activity

2022

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“…RJ contains water (60-70 %), crude protein (12-16 %), sugars (10-16 %), lipids (3-6 %), minerals (0.8-3 %), polyphenols, vitamins, enzymes and hormones. [9][10][11][12][13] RJ is a hive product, a nutrient for the bee and a precious and unique product because it contains biological and healthsupporting essential nutrients. Therefore, it is used in the production of healthy foods, medical and cosmetic products.…”

Section: Introductionmentioning

confidence: 99%

“…RJ has a dense liquid consistency and is homogeneous. RJ contains water (60–70 %), crude protein (12–16 %), sugars (10–16 %), lipids (3–6 %), minerals (0.8–3 %), polyphenols, vitamins, enzymes and hormones [9–13] …”

Section: Introductionmentioning

confidence: 99%

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Beykaya,

Inkaya,

Yorulmaz Onder

et al. 2023

Chemistry & Biodiversity

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This study analysed some physicochemical and quality parameters of 176 royal jelly (RJ) samples from different regions of Türkiye, collected over different years and seasons. According to the obtained results, the moisture percentage varied between 47.36% and 69.58%, with no statistically significant differences seen across various seasons and areas (p>0.05). The average value of 10‐hydroxy‐2‐decenoic acid (10‐HDA), which varies according to factors such as season, region, and year, was determined to be 2.32%. It was also seen that this value was close to the international standard. The values of total acidity ranged from 28–58 mL 1N NaOH/100 g. Furthermore, statistical significance (p<0.001) was observed for the year‐region interaction in relation to 10‐HDA and total acidity. The pH measurement results for all samples confirmed the acidic nature of the samples and resulted in a range between 3.45 and 3.80. And the pH variability was also found to be statistically significant for years (p=0.002) and regions (p=0.011). Finally, the correlation analysis between moisture (%), 10‐HDA (%), total acidity, and pH revealed no statistically significant or strong differences. This comprehensive study, supported by statistical analyses, is thought to be a useful reference for future research on RJ.

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“…There are many important indicators in the physicochemical property of fermented dairy products during the fermentation and storage periods. It is particularly important to better grasp the influence of starters on the physicochemical properties (Suo et al ., 2020; Chen et al ., 2021; Xiao et al ., 2022; Zhou et al ., 2022) and volatile flavour compounds (VFCs) of fermented dairy (Hassan et al ., 2022; Ramos & Poveda, 2022; Li et al ., 2022a), especially Osmanthus glutinous rice fermented milk (GRFM), during the fermentation and storage periods, but the relevant research is still unclear. The texture of fermented milk is one of the key factors affecting consumer acceptability (Farag et al ., 2020; Gao et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages

Shao

Gong

et al. 2023

Int J of Food Sci Tech

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SummaryThis study aimed to reveal different inoculation proportions starters (Lactobacillus bulgaricus and Streptococcus thermophilus) on the quality of Osmanthus glutinous rice fermented‐milk1/2/3 (GRFM1/2/3), which was a superior new variety of glutinous rice with rich nutrition, but its refined development was still lacking. The results showed during fermentation stages, pH of GRFM1 decreased faster (6.95 ± 0–4.67 ± 0.02), and acidity increased faster (25 ± 0–78.33 ± 2.89°T). In 21‐day preservation period, Day11 was an important turning point. At the begin of storage period, there were 7 main categories of volatile flavour compounds (VFCs): esters, alcohols, acids, ketones, aldehydes, hydrocarbons, and phenols, but the main different VFCs were hexanal. At the end, main VFCs differences were propane, 2‐chloro‐2‐nitro, etc. In brief, GRFM1 was the best inoculation proportions starter in superior new variety Osmanthus glutinous rice‐fermented milk for quality properties.

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Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability

Cited by 27 publications

References 40 publications

Royal Jelly as a Nutraceutical Natural Product with a Focus on Its Antibacterial Activity

Royal Jelly as a Nutraceutical Natural Product with a Focus on Its Antibacterial Activity

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages

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