Recent insights into chemical and pharmacological studies of bee bread

被引：82

作者：

Khalifa, Shaden A. M. ^{[1
,2
]}

Elashal, Mohamed ^{[3
]}

Kieliszek, Marek ^{[4
]}

Ghazala, Naglaa E. ^{[5
]}

Farag, Mohamed A. ^{[6
,7
]}

Saeed, Aamer ^{[8
]}

Xiao, Jianbo ^{[9
,10
]}

Zou, Xiaobo ^{[10
]}

Khatib, Alfi ^{[11
,12
]}

Goransson, Ulf ^{[13
]}

El-Seedi, Hesham R. ^{[3
,13
,14
,15
]}

机构：

[1] Karolinska Univ Hosp, Clin Res Ctr, Huddinge, Sweden

[2] Stockholm Univ, Wenner Gren Inst, Dept Mol Biosci, SE-10691 Stockholm, Sweden

[3] Menoufia Univ, Fac Sci, Dept Chem, Shibin Al Kawm, Menofia Governo, Egypt

[4] Warsaw Univ Life Sci SGGW, Fac Food Sci, Dept Biotechnol Microbiol & Food Evaluat, Nowoursynowska 159 C, PL-02776 Warsaw, Poland

[5] Agr Res Ctr, Plant Protect Res Inst, Dept Bee Res, Giza 12627, Egypt

[6] Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr el Aini St,PB 11562, Cairo, Egypt

[7] Amer Univ Cairo, Sch Sci & Engn, Dept Chem, New Cairo 11835, Egypt

[8] Quaid I Azam Univ, Islamabad 45320, Pakistan

[9] Univ Macau, Inst Chinese Med Sci, Taipa, Macao, Peoples R China

[10] Jiangsu Univ, Coll Food & Biol Engn, Zhenjiang 212013, Peoples R China

[11] Kulliyyah Pharm Int Islamic Univ Malaysia, Dept Pharmaceut Chem, Kuantan 25200, Pahang, Malaysia

[12] Airlangga Univ, Fac Pharm, Surabaya 60115, Indonesia

[13] Uppsala Univ, Dept Med Chem, Div Pharmacognosy, Box 574, SE-75123 Uppsala, Sweden

[14] Al Rayon Coll, Al Rayon Res & Innovat Ctr, Medina 42541, Saudi Arabia

[15] Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Peoples R China

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2020年 / 97卷

基金：

瑞典研究理事会;

关键词：

Bee bread; Bee pollen; Flavonoids; Antioxidant; Antimicrobial; Hypolipidaemic; Hepatoprotective; Nutritional values; Food preservation; INDUCED OXIDATIVE STRESS; APIS-MELLIFERA; ANTIOXIDANT ACTIVITY; HONEY-BEES; GAMMA-TOCOPHEROL; ALPHA-TOCOPHEROL; NUTRITIONAL COMPOSITION; DOCOSAHEXAENOIC ACID; CELL-PROLIFERATION; WORKER HONEYBEES;

D O I：

10.1016/j.tifs.2019.08.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Background: Bee bread is a product of the fermentation of a mixture of pollen, nectar and bee saliva that is inoculated by a wide range of bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is regarded as the chief protein resource that bees can utilize, especially for feeding of larvae and adults. Since ancient times, bee bread has been used in different cultures for several nutritional and therapeutic purposes. Scope and approach: In this review, we attempt to highlight the possible biological activities, chemical components, methods of isolation and structure of bee bread in addition to its food supplement value and/or medical applications. Key findings and conclusions: Bee bread has been shown to exhibit antimicrobial, antioxidant, antiradical, anticancer, and anti-inflammatory activities. The basic chemical components of bee bread include carbohydrates, proteins and vitamins, as well as minerals, fatty acids and other substances such as enzymes, natural antibiotics, antioxidants and hormones. Bee bread is considered to be a beneficial food supplement. In recent years, there has been significant interest in the use of bee bread to treat many illnesses.

引用

页码：300 / 316

页数：17

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