Zhang Huifang, Zhu Xiaoling, Huang Qian, Zhang Li, Liu Xiaohua, Liu Rui, Lu Qun
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Hubei Provincial Institute for Food Supervision and Test, Wuhan 430070, China.
Food Chem. 2023 May 30;409:135342. doi: 10.1016/j.foodchem.2022.135342. Epub 2022 Dec 28.
As a common food processing technology, microbial fermentation is becoming increasingly popular to promote the bioactivity of materials. This study aims to enhance rape bee pollen bioactivity through fermentation and trace the potential components associated with its bioactivity. The antioxidant and anti-inflammatory activities of unfermented bee pollen and fermented bee pollen were evaluated, and their correlation with differential metabolites was analyzed. The results indicated that fermentation significantly (p < 0.05) improved the antioxidant (>2.3-fold) and anti-inflammatory (>1.36-fold) activities of bee pollen, and increased the contents of total phenolics and flavonoids by 1.99 and 1.53 folds. Moreover, the correlation analysis results indicated that 15 components, including three phenolamides, one flavonoid aglycone, seven fatty acids, three amino acids and one ketone compound, were positively correlated with bee pollen antioxidant and anti-inflammatory activities. These results suggest that fermentation is a promising approach to increase the bioactivity of bee pollen.
作为一种常见的食品加工技术，微生物发酵在促进材料生物活性方面越来越受到欢迎。本研究旨在通过发酵提高油菜蜂花粉的生物活性，并追踪与其生物活性相关的潜在成分。评估了未发酵蜂花粉和发酵蜂花粉的抗氧化和抗炎活性，并分析了它们与差异代谢物的相关性。结果表明，发酵显著（p < 0.05）提高了蜂花粉的抗氧化活性（>2.3倍）和抗炎活性（>1.36倍），并使总酚和黄酮含量分别增加了1.99倍和1.53倍。此外，相关性分析结果表明，包括三种酚酰胺、一种黄酮苷元、七种脂肪酸、三种氨基酸和一种酮类化合物在内的15种成分与蜂花粉的抗氧化和抗炎活性呈正相关。这些结果表明，发酵是提高蜂花粉生物活性的一种有前途的方法。
