蜂花粉和蜂粮的营养潜力：体外胃肠系统下的化学成分和常量营养素消化率

Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system.

作者信息

Aylanc Volkan, Falcão Soraia I, Vilas-Boas Miguel

机构信息

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal; Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto 4169-007, Portugal.

出版信息

Food Chem. 2023 Jul 1;413:135597. doi: 10.1016/j.foodchem.2023.135597. Epub 2023 Feb 2.

DOI:10.1016/j.foodchem.2023.135597

PMID:36791664

Abstract

Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.

摘要

蜂花粉（BP）和蜂粮（BB）常被作为潜在的功能性食品进行研究。这两种蜂产品通常都具有高营养含量的特点，人们普遍认为蜂粮比蜂花粉更易消化，然而，缺乏科学研究来证实这一说法。在此，我们应用模拟体外胃肠道消化系统，对蜂花粉和蜂粮的常量营养素消化率进行了比较评估，并对其营养价值和化学成分进行了评估。BP和BB蛋白质含量的消化率得分平均分别为69%和76%，而可溶性糖的消化率得分则因蜂产品和糖的类型而异。结果表明，这两种蜂产品的营养价值因其植物来源而异，但蜂粮在肠腔中更易被吸收，尤其是蛋白质方面。