Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland.
Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland.
Molecules. 2023 Aug 3;28(15):5851. doi: 10.3390/molecules28155851.
The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antioxidant properties, as well as the bioaccessibility of proteins using an in vitro static digestion model were analyzed. The bioactivity of the obtained enriched honeys was tested using the yeast model. The research indicates the similarity of honeys with the addition of "artificial bee bread" to honey with natural ones. During in vitro digestion, good bioaccessibility of the protein from the tested products was demonstrated. The ability of the products to protect yeast cells against hydrogen superoxide-induced oxidative stress was demonstrated using a qualitative spot test, which was stronger in the case of enriched honey than in pure rapeseed control honey. Significant inhibition of the growth of both strains of yeast exposed to bee pollen-enriched honeys was also demonstrated. Furthermore, all tested samples showed significant genoprotective activity against the genotoxic effect of zeocin and the reduction of the number of DNA double-strand breaks by a minimum of 70% was observed.
本研究旨在比较添加 10%天然蜂粮的蜂蜜及其经实验室发酵的蜂花粉替代物的营养价值和生物活性。分析了理化参数、抗氧化性能以及使用体外静态消化模型的蛋白质生物可及性。利用酵母模型测试了所得浓缩蜂蜜的生物活性。研究表明，添加“人工蜂粮”的蜂蜜与天然蜂蜜相似。在体外消化过程中，测试产品中的蛋白质具有良好的生物可及性。定性点测试表明，产品具有保护酵母细胞免受氢过氧化物诱导的氧化应激的能力，添加浓缩蜂蜜的效果强于纯油菜籽对照蜂蜜。还证明，暴露于富含蜂花粉的蜂蜜中的两种酵母菌株的生长均受到显著抑制。此外，所有测试样品均显示出针对丝裂霉素 C 的遗传毒性作用的显著遗传保护活性，并且观察到 DNA 双链断裂数减少至少 70%。
