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DOĞAL VE FERMENTE POLENİN BİYOKİMYASAL KARAKTERİZASYONU

Year 2021, Volume: 9 Issue: 3, 1094 - 1104, 29.11.2021
https://doi.org/10.33715/inonusaglik.946157

Abstract

Taze arı poleni ve arı ekmeği (Perga), zengin besin içeriği nedeniyle iki önemli arı ürünüdür. Arı ekmeği, nektar ve arı salgılarıyla karıştırılan ve petek gözlerine depolanan taze polenin bir formudur. Yani arı ekmeği, doğal fermente edilmiş bir kovan ürünüdür. Tuzaklar yardımıyla çok yüksek miktarlarda taze polen toplanabilir, ancak arı ekmeği taze arı poleni kadar üretilemez. Bu nedenle arı ekmeğinin apiterapide kullanımı sınırlıdır. Bu çalışmada, probiyotik özellikleri olduğu bilinen ticari mikroorganizmalar kullanılarak üretilen arı poleni örnekleri laboratuvarda fermente edilmiştir. Taze ve fermente edilmiş arı poleninin biyokimyasal özellikleri karşılaştırılmıştır. Taze ve fermente edilmiş arı poleni için, sırasıyla; toplam fenolik içeriği 4.43±0.03 mg GAE/g ve 6.12±0.07 mg GAE/g, demir indirgeme kapasitesi 64.14±0.18 ve 72.03±0.15 µmol FeSO4.7H2O/g numune, DPPH radikal süpürme aktivitesi 9.30±0.03 ve 6.47±0.04 mg/mL, toplam protein miktarı %21.16±0.2 ve %18.70±0.3 olarak bulundu. Elde edilen verilerden fermente arı poleninin, polene göre daha yüksek toplam fenolik içeriğe ve antioksidan kapasiteye sahip olduğu görülmektedir. Bulgulara göre taze arı poleni probiyotikler kullanılarak optimum koşullarda fermente edilebilmekte ve doğal arı ekmeğine alternatif olma potansiyeline sahiptir.

Supporting Institution

Malatya Turgut Özal Üniversitesi

Project Number

191209

Thanks

Ordu Arıcılık Araştırma Enstitüsüne teşekkür ederiz.

References

  • Bayram, N. E., Gercek, Y.C., Çelik, S., Mayda, N., Kostic, A. Z., Dramićanin, A.M., Özkök, A. (2021). Phenolic and free amino acid profiles of bee breadand bee pollen with the same botanical origin –similarities and differences. Arabian Journal of Chemistry, 14(3), 1-12.
  • Benzie, I. F. F., Strain, J. J. (1999). Ferric reducing/ antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 299, 15–27.
  • Bleha, R., Votochkova, M., Synytsya, A., Brindza, J. (2015). Distribution of bee pollen granules according to vibration spectroscopic markers. Naukovijvisnik Nacionaľnovo universitetu bioresursiv iprirodokoristuvannija Ukrainy, Seria: Technologia Virobnictva i Pererobotky Produkcii Tvarinnictva, Kijiv., 223, 7 – 17
  • Bonvehi, S.J., Torrento, S.M, Lorente, C.E. (2001). Evaluation of polyphenolic compounds in honeybee-collected pollen produced in Spain, Journal of Agricultural and Food Chemistry, 49, (4), 1848-1853.
  • Cuendet, M., Potterat, O., Hostettmann, K. (2001). Flavonoids and phenylpropanoid derivatives from Campanula barbata. Phytochemistry, 56(6), 631-636.
  • Didaras, N. A., Karatasou, K., Dimitriou, T. G., Amoutzias, G. D., Mossialos, D. (2020). Antimicrobial Activity of Bee-Collected Pollen and Beebread: State of the Art and Future Perspectives Antibiotics, 9, 811.
  • Dranca , F., Ursachi, F., Oroian, M. (2020). Bee Bread: Physicochemical characterization and phenolic content extraction optimization. Foods, 9, 1358.
  • Fukumoto, L., Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48, 3597-3604.
  • Helrich, K. (1990). Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists Inc. Suite 400 Arlington, Virginia 22201, USA.
  • Ivanišová, E., Kačániová, M., Frančáková, H,, Petrová, J., Hutková,J., Brovarskyi,V., Velychko, S., Adamchuk, L., Schubertová, Z., Musilová, J. (2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo Slovak. Scientific Journal for Food Industry, 9, 592–598.
  • Karaman, M.R., Artık, N., Küçükersan, K. (2016). Perga (bee bread) composition and health benefıt. The 2nd International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Macedonia on October 26-30.
  • Karaman, M.R., Artık, N., Küçükersan, K., Halıcı, Z., Çelik, M. (2017). Sağlıklı beslenme ve apiterapi için değerli bir arı ürünü: Perga (bee bread). Gıda 2000 Gıda Teknolojisi ve Tarım Dergisi, 180, 1-10.
  • Keskin, M., Keskin Ş., Mayda, N., Özkök, A. (2019). Determination of biochemical profile of Bilecik propolis. Hacettepe Journal of Biology and Chemistry, 47(4), 403-409.
  • Keskin, M., Özkök, A. (2020a). Arı poleni ve arı ekmeği (perga) nin α-amilaz enzimi üzerine inhibisyon etkisi. Hacettepe Journal of Biology and Chemistry, 48 (4), 389-393.
  • Keskin, M., Özkök, A. (2020b). Effects of drying techniques on chemical composition and volatile constituents of bee pollen. Czech J. Food Sci., 38, 203–208.
  • Kolayli, S., Keskin, M. (2020). Natural bee products and their apitherapeutic applications. In Studies in Natural Products Chemistry (Vol. 66, pp. 175-196). Elsevier.
  • Krell, R. (1996). Value-added products from beekeepıng. Food and Agriculture Organization of the United Nations Rome, FAO Agricultural Servıces Bulletin No. 124.
  • Kroyer, G., Hegedus, N. (2001). Evaluation of bioactive properties of pollen extracts as functional dietary food supplement, Innov. Food Sci. Emerg. Technol. 2, 171.
  • Kubík, L., Brındza, J., Brovarskyı, V., Velychko, S. (2017). Perga under compressıve loadıng. Journal on Processing and Energy in Agriculture, 21 (2017), 23-26.
  • Mayda, N. (2019). Arı poleni ve ari ekmeğinin palinolojik, kimyasal ve antioksidan kapasitelerinin belirlenmesi. (Yüksek Lisans Tezi) Hacettepe Üniversitesi, Ankara.
  • Mayda, N., Özkök, A., Ecem Bayram, N., Gercek, Y. C. , Sorkun, K. (2020). Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, 14, 1795-1809.
  • Mizrahi, A., Lensky, Y. (2012). Bee products: properties, applications, and apitherapy. Springer, pp. 93–101.
  • Pascoal, A., Rodrigues, S., Teixeira, A., Feás, X., Estevinho, L.M. (2014). Biological activities of commercial bee pollens: antimicrobial,antimutagenic, antioxidant, anti-inflammatory. Food Chem.Toxicol. 63, 233-239.
  • Regrut, T., Novak, J., Hlavacova, Z., Brındza, J., Brovarskyı, V., Velychko, S. (2016). Selected electrıc propertıes of perga. Mendel Net, 628-633.
  • Rzepecka-Stojko, A., Stec, M., Kurzeja, E., Pawłowska-Góral, K. (2012). The efect of storage of bee pollen extracts on polyphenol content. Polish Journal of Environmental Studies, 21(4), 1007–1011.
  • Sezer, E., Saka, M. (2014). İrritabl bağırsak sendromunun tedavisinde prebiyotik ve probiyotik kullanımı. Güncel Gastroenteroloji, 18(2), 174-179.
  • Singleton, VL, Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult, 16, 144- 158.
  • Tutkun, E. (2006). Arıcılık tekniği. Kızılay/Ankara: Önder Matbaacılık Ltd. Şti..
  • Zuluaga, C.M, Serratob, J.C., Quicazana, M.C., (2015). Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering Transactions, 43, 175–180.

Biochemical Characterization of Natural and Fermented Pollen

Year 2021, Volume: 9 Issue: 3, 1094 - 1104, 29.11.2021
https://doi.org/10.33715/inonusaglik.946157

Abstract

Fresh bee pollen and bee bread (Perga) are two important bee products due to their rich nutritional content. Bee bread is a form of fresh pollen mixed with nectar and bee secretions and stored in honeycomb cells. In other words, bee bread is a natural fermented hive product. Fresh pollen can be collected in very high amounts with the help of traps, but bee bread can’t be produced as much as fresh bee pollen. Therefore, the use of bee bread in apitherapy is limited. In this study, bee pollen samples which are produced in the laboratory by using commercial microorganisms with known probiotic properties have been fermented. Biochemical properties of fresh and fermented bee pollen have been compared with each other. For fresh and fermented bee pollen, respectively; total phenolic content were found to be 4.43±0.03 mg GAE/g and 6.12±0.07 mg GAE/g, iron reducing capacity were found to be 64.14±0.18 and 72.03±0.15 µmol FeSO4.7H2O/g sample, DPPH radical scavenging activity were found to be 9.30±0.03 and 6.47±0.04 mg/ mL, total protein content were found to be 21.16±0.2% and 18.70±0.3%. From the obtained data, it is seen that fermented bee pollen has higher total phenolic content and antioxidant capacity than pollen. According to the findings, fresh bee pollen can be fermented under optimum conditions by using probiotics and has the potential to be an alternative to natural bee bread.

Project Number

191209

References

  • Bayram, N. E., Gercek, Y.C., Çelik, S., Mayda, N., Kostic, A. Z., Dramićanin, A.M., Özkök, A. (2021). Phenolic and free amino acid profiles of bee breadand bee pollen with the same botanical origin –similarities and differences. Arabian Journal of Chemistry, 14(3), 1-12.
  • Benzie, I. F. F., Strain, J. J. (1999). Ferric reducing/ antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 299, 15–27.
  • Bleha, R., Votochkova, M., Synytsya, A., Brindza, J. (2015). Distribution of bee pollen granules according to vibration spectroscopic markers. Naukovijvisnik Nacionaľnovo universitetu bioresursiv iprirodokoristuvannija Ukrainy, Seria: Technologia Virobnictva i Pererobotky Produkcii Tvarinnictva, Kijiv., 223, 7 – 17
  • Bonvehi, S.J., Torrento, S.M, Lorente, C.E. (2001). Evaluation of polyphenolic compounds in honeybee-collected pollen produced in Spain, Journal of Agricultural and Food Chemistry, 49, (4), 1848-1853.
  • Cuendet, M., Potterat, O., Hostettmann, K. (2001). Flavonoids and phenylpropanoid derivatives from Campanula barbata. Phytochemistry, 56(6), 631-636.
  • Didaras, N. A., Karatasou, K., Dimitriou, T. G., Amoutzias, G. D., Mossialos, D. (2020). Antimicrobial Activity of Bee-Collected Pollen and Beebread: State of the Art and Future Perspectives Antibiotics, 9, 811.
  • Dranca , F., Ursachi, F., Oroian, M. (2020). Bee Bread: Physicochemical characterization and phenolic content extraction optimization. Foods, 9, 1358.
  • Fukumoto, L., Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48, 3597-3604.
  • Helrich, K. (1990). Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists Inc. Suite 400 Arlington, Virginia 22201, USA.
  • Ivanišová, E., Kačániová, M., Frančáková, H,, Petrová, J., Hutková,J., Brovarskyi,V., Velychko, S., Adamchuk, L., Schubertová, Z., Musilová, J. (2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo Slovak. Scientific Journal for Food Industry, 9, 592–598.
  • Karaman, M.R., Artık, N., Küçükersan, K. (2016). Perga (bee bread) composition and health benefıt. The 2nd International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Macedonia on October 26-30.
  • Karaman, M.R., Artık, N., Küçükersan, K., Halıcı, Z., Çelik, M. (2017). Sağlıklı beslenme ve apiterapi için değerli bir arı ürünü: Perga (bee bread). Gıda 2000 Gıda Teknolojisi ve Tarım Dergisi, 180, 1-10.
  • Keskin, M., Keskin Ş., Mayda, N., Özkök, A. (2019). Determination of biochemical profile of Bilecik propolis. Hacettepe Journal of Biology and Chemistry, 47(4), 403-409.
  • Keskin, M., Özkök, A. (2020a). Arı poleni ve arı ekmeği (perga) nin α-amilaz enzimi üzerine inhibisyon etkisi. Hacettepe Journal of Biology and Chemistry, 48 (4), 389-393.
  • Keskin, M., Özkök, A. (2020b). Effects of drying techniques on chemical composition and volatile constituents of bee pollen. Czech J. Food Sci., 38, 203–208.
  • Kolayli, S., Keskin, M. (2020). Natural bee products and their apitherapeutic applications. In Studies in Natural Products Chemistry (Vol. 66, pp. 175-196). Elsevier.
  • Krell, R. (1996). Value-added products from beekeepıng. Food and Agriculture Organization of the United Nations Rome, FAO Agricultural Servıces Bulletin No. 124.
  • Kroyer, G., Hegedus, N. (2001). Evaluation of bioactive properties of pollen extracts as functional dietary food supplement, Innov. Food Sci. Emerg. Technol. 2, 171.
  • Kubík, L., Brındza, J., Brovarskyı, V., Velychko, S. (2017). Perga under compressıve loadıng. Journal on Processing and Energy in Agriculture, 21 (2017), 23-26.
  • Mayda, N. (2019). Arı poleni ve ari ekmeğinin palinolojik, kimyasal ve antioksidan kapasitelerinin belirlenmesi. (Yüksek Lisans Tezi) Hacettepe Üniversitesi, Ankara.
  • Mayda, N., Özkök, A., Ecem Bayram, N., Gercek, Y. C. , Sorkun, K. (2020). Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, 14, 1795-1809.
  • Mizrahi, A., Lensky, Y. (2012). Bee products: properties, applications, and apitherapy. Springer, pp. 93–101.
  • Pascoal, A., Rodrigues, S., Teixeira, A., Feás, X., Estevinho, L.M. (2014). Biological activities of commercial bee pollens: antimicrobial,antimutagenic, antioxidant, anti-inflammatory. Food Chem.Toxicol. 63, 233-239.
  • Regrut, T., Novak, J., Hlavacova, Z., Brındza, J., Brovarskyı, V., Velychko, S. (2016). Selected electrıc propertıes of perga. Mendel Net, 628-633.
  • Rzepecka-Stojko, A., Stec, M., Kurzeja, E., Pawłowska-Góral, K. (2012). The efect of storage of bee pollen extracts on polyphenol content. Polish Journal of Environmental Studies, 21(4), 1007–1011.
  • Sezer, E., Saka, M. (2014). İrritabl bağırsak sendromunun tedavisinde prebiyotik ve probiyotik kullanımı. Güncel Gastroenteroloji, 18(2), 174-179.
  • Singleton, VL, Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult, 16, 144- 158.
  • Tutkun, E. (2006). Arıcılık tekniği. Kızılay/Ankara: Önder Matbaacılık Ltd. Şti..
  • Zuluaga, C.M, Serratob, J.C., Quicazana, M.C., (2015). Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering Transactions, 43, 175–180.
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Clinical Sciences
Journal Section Araştırma Makalesi
Authors

Semiramis Karlıdağ 0000-0002-9637-2479

Merve Keskin 0000-0001-9365-334X

Şaban Keskin 0000-0002-0287-4268

Aslı Özkök 0000-0002-7336-2892

Ercan Karabulut 0000-0001-6733-2497

Abuzer Akyol 0000-0002-9324-8640

İsmet Yılmaz 0000-0002-7204-1050

Project Number 191209
Publication Date November 29, 2021
Submission Date June 1, 2021
Acceptance Date October 2, 2021
Published in Issue Year 2021 Volume: 9 Issue: 3

Cite

APA Karlıdağ, S., Keskin, M., Keskin, Ş., Özkök, A., et al. (2021). DOĞAL VE FERMENTE POLENİN BİYOKİMYASAL KARAKTERİZASYONU. İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi, 9(3), 1094-1104. https://doi.org/10.33715/inonusaglik.946157