Chaipoot Supakit, Wiriyacharee Pairote, Pathomrungsiyounggul Pattavara, Kanthakat Gochakorn, Somjai Chalermkwan, Boonyapranai Kongsak, Srinuanpan Sirasit, Wongwatcharayothin Worachai, Phongphisutthinant Rewat
Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand.
Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand.
Antioxidants (Basel). 2025 Feb 21;14(3):254. doi: 10.3390/antiox14030254.
Edible insect honeybee brood and natural honey are rich in proteins and saccharides, with inherent bioactive properties such as antioxidant activity. To enhance their antioxidative potential under simple thermal conditions, this research employed spontaneous aging via a moist-dried heating process, primarily driven by the Maillard reaction. Honeybee brood bio-peptides (HBb-BPs), produced through fermentation, were mixed with honey in varying ratios of 70:30, 50:50, and 30:70 (%/). The mixtures underwent interaction under controlled conditions (60 °C for 20 days at ~75% relative humidity). A comparative analysis was performed on the mixtures before and after the thermal interaction, focusing on chemical characterization and antioxidant activity (ABTS, DPPH, and FRAP assays). Results revealed that the post-process mixtures exhibited significantly enhanced antioxidant activity, with higher honey concentrations correlating to greater antioxidative effects. Furthermore, allulose and mannose were detected after processing, while levels of fructose, glucose, and free amino acids decreased. These changes likely indicate the formation of complex compounds, molecular rearrangements, and the production of phenolic compounds that contributed to the increased antioxidative capacity. This study highlights the pivotal role of the Maillard reaction in augmenting antioxidant activity, elucidates changes in sugar-amino acid interactions, and validates the effectiveness of the moist-dried heating process. These findings provide valuable insights for potential future applications of this simple and scalable method.
可食用昆虫蜜蜂幼虫和天然蜂蜜富含蛋白质和糖类，具有抗氧化活性等内在生物活性特性。为了在简单热条件下增强其抗氧化潜力，本研究采用了由美拉德反应驱动的干湿加热过程进行自然老化。通过发酵产生的蜜蜂幼虫生物肽（HBb - BPs）与蜂蜜以70:30、50:50和30:70（%/%）的不同比例混合。混合物在受控条件下（60°C，相对湿度约75%，持续20天）进行相互作用。对热相互作用前后的混合物进行了比较分析，重点关注化学表征和抗氧化活性（ABTS、DPPH和FRAP测定）。结果表明，处理后的混合物抗氧化活性显著增强，蜂蜜浓度越高，抗氧化效果越好。此外，处理后检测到了阿洛酮和甘露糖，而果糖、葡萄糖和游离氨基酸的水平下降。这些变化可能表明形成了复杂化合物、分子重排以及酚类化合物的产生，这些都有助于提高抗氧化能力。本研究突出了美拉德反应在增强抗氧化活性中的关键作用，阐明了糖 - 氨基酸相互作用的变化，并验证了干湿加热过程的有效性。这些发现为这种简单且可扩展方法的潜在未来应用提供了有价值的见解。
