Bi Yanxiang, Luo Shiye, Ni Jiabao, Miao Song, Ning Zhen, Zhang Zhihao, Xu Sijia, Tian Wenli, Peng Wenjun, Fang Xiaoming
State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Ultrason Sonochem. 2025 Jul;118:107359. doi: 10.1016/j.ultsonch.2025.107359. Epub 2025 Apr 19.
Ultrasound is an efficient and eco-friendly friendly non-thermal technology for enhancing the extraction of bioactive ingredients from food. This study explored the impact of ultrasound on the microstructure and antioxidant properties of camellia bee pollen. Additionally, the impact of key contributors to antioxidant activity was examined through non-targeted metabolomics analysis. The results showed that ultrasonic exposure progressively degraded the cell walls of bee pollen, resulting in severe collapse of the intine. Notably, this degradation concurrently facilitated the release of polyphenols and flavonoids. The DPPH and ABTS radical scavenging capacity reached the highest after 40 and 60 min of ultrasonic treatment. After 40 min of ultrasonic treatment, the MDA content in camellia bee pollen exhibited a significant rise of 33.47 % compared to the control group, while it further escalated by 57.07 % after 60 min of ultrasonic treatment. Non-targeted metabolomics analysis identified a total of 7 differential metabolites that serve as potential biomarkers for ultrasonic-treated camellia bee pollen. Further analysis of the purine and nucleotide metabolism pathway indicated that the antioxidant defense systems within camellia bee pollen were activated by ultrasonic treatment, leading to a significant enhancement in its antioxidant capacity. These findings establish a solid foundation for the advancement of ultrasound treatment as a novel and green technology to improve the biological activities and qualities of bee pollen.
超声是一种高效且环保的非热技术，可用于增强从食物中提取生物活性成分。本研究探讨了超声对茶花蜂花粉微观结构和抗氧化特性的影响。此外，通过非靶向代谢组学分析研究了抗氧化活性关键贡献因素的影响。结果表明，超声处理会逐渐降解蜂花粉的细胞壁，导致内壁严重塌陷。值得注意的是，这种降解同时促进了多酚和黄酮类化合物的释放。经40和60分钟超声处理后，DPPH和ABTS自由基清除能力达到最高。超声处理40分钟后，茶花蜂花粉中的丙二醛含量相较于对照组显著升高33.47%，而在超声处理60分钟后进一步升高57.07%。非靶向代谢组学分析共鉴定出7种差异代谢物，可作为超声处理茶花蜂花粉的潜在生物标志物。对嘌呤和核苷酸代谢途径的进一步分析表明，超声处理激活了茶花蜂花粉中的抗氧化防御系统，导致其抗氧化能力显著增强。这些发现为将超声处理作为一种新型绿色技术来提高蜂花粉的生物活性和品质奠定了坚实基础。
