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经康普茶共生菌发酵的具有增强健康功效的蜜蜂采集花粉。

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium.

机构信息

Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.

Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.

出版信息

Nutrients. 2018 Sep 23;10(10):1365. doi: 10.3390/nu10101365.

DOI:10.3390/nu10101365
PMID:30249054
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6213263/
Abstract

The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria-LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.

摘要

花粉生物活性化合物对人类的生物利用度有限。在这项研究中，我们的目的是通过与康普茶（细菌和酵母共生培养物）共发酵来提高花粉的健康相关益处。我们将花粉悬浮在开始时与 SCOBY 一起发酵，添加到甜绿茶或康普茶醋中，在康普茶发酵 20 天后添加花粉。我们分析了：生物活性化合物（抗氧化多酚、可溶性硅、羟基酸、短链脂肪酸-SCFA）的形成；与康普茶发酵相关的参数（乳酸菌-LAB 的动态、有机酸的形成、康普茶醋中可溶性糖的演变）；康普茶发酵对花粉形态和超微结构的影响；康普茶发酵花粉的体外细胞毒性和抗肿瘤作用。花粉的添加增加了 SCOBY 微生物菌株总数中乳酸菌的比例。SEM 图像突出了 SCOBY 细菌对花粉的粘附。超微结构分析显示花粉内容物的释放。发酵花粉中的生物活性化合物（多酚、可溶性硅种类和 SCFA）含量较高，该产品对 Caco-2 细胞显示出适度的抗肿瘤作用。通过与康普茶共生体发酵，提高了花粉的健康益处。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/ade139c52dc1/nutrients-10-01365-g008a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/fc6f445835c0/nutrients-10-01365-g001.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/906398634430/nutrients-10-01365-g007a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/ade139c52dc1/nutrients-10-01365-g008a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/fc6f445835c0/nutrients-10-01365-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/81884496a68d/nutrients-10-01365-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/12b099ed4c65/nutrients-10-01365-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b4ef/6213263/a3359261f127/nutrients-10-01365-g004.jpg
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