Search Results (59)

Bees are social insects belonging to the Apidae family, which includes stingless bees, honeybees, and related groups. Their ability to produce various products, such as bee bread, bee pollen, propolis, beeswax, and royal jelly, has attracted scientific interest due to their nutritional composition, biological activities, and potential therapeutic value. Bee bread is a fermented mixture of pollen, honey, and salivary bee enzymes, rich in bioactive compounds with potential benefits for reproductive health and other biological activities. However, bee bread remains one of the least explored bee products in relation to reproductive health. This narrative review summarises the potential health benefits of bee bread from stingless bees for male and female reproductive function. Evidence from animal studies shows that bee bread has promising effects on reproductive function, possibly through its antioxidant properties, support of spermatogenesis and steroidogenesis, improvement of pregnancy outcomes, enhancement of ovarian function, regulation of metabolism, and modulation of inflammatory activity. Findings from animal studies suggest potential benefits for both male and female reproductive health. However, well-designed randomised controlled trials are needed to evaluate its efficacy, optimal dosage, safety profile, and long-term effects on reproductive outcomes in both males and females. Full article

This study utilized a proprietary dynamic biomimetic digestion reactor to compare the differential behaviors of broken-wall pine pollen (PB), whole-wall pine pollen (WPB), and pine pollen wall extract (T) during simulated gastrointestinal digestion and colonic fermentation in middle-aged individuals. Morphological changes were observed using scanning electron microscopy, and glucose release, enzyme activity, intestinal gas composition, and gut microbiota structure were dynamically monitored. The results indicate that cell wall disruption significantly accelerated structural breakdown, resulting in the highest glucose release, superoxide dismutase, and lipase activities during the gastric and small intestinal phases, as well as the highest activity of alkaline phosphatase and H₂ and CO₂ gases during colonic fermentation. Due to its intact outer wall, WPB exhibited more robust and sustained enzyme activity and gas production, which was particularly beneficial for maintaining catalase activity in the descending colon of women. The T group demonstrated exceptional glucose and flavonoid release during digestion, but exhibited low SOD activity in the colon and a specific increase in H₂S and VOCs in the descending colon. Furthermore, all three groups inhibited Escherichia-Shigella, with gender differences observed in the regulatory patterns. This study elucidates the processing-driven differential regulatory characteristics of pine pollen on in vitro intestinal fermentation behaviors, providing an in vitro experimental basis for the development of differentiated pine pollen products tailored to the needs of different populations. Full article

A growing global demand exists for natural alcoholic beverages produced through spontaneous fermentation with reduced use of commercial additives. In this context, the present study evaluated the impact of bee pollen addition as a nutrient source for wild yeasts on the physicochemical composition, color, phenolic compound profile, and antioxidant capacity of mead. Three distinct meads were produced by applying spontaneous fermentation of Apis mellifera honey: a control (honey diluted in water to 22 °Brix); honey diluted in water and supplemented with bee pollen (30 g L⁻¹); and honey diluted in water and supplemented with a commercial fermentation activator composed of ammonium phosphate (0.4 g L⁻¹). The use of nitrogen sources for wild yeasts reduced the fermentation time by up to 14 days. Notably, only bee pollen caused darkening of the mead, resulting in a more yellowish color. Seventeen phenolic compounds were identified in the meads, including phenolic acids, flavonols, and flavanols. The mead supplemented with bee pollen exhibited higher antioxidant capacity and a greater content of identified phenolic compounds, particularly quercetin-3-β-D-glucoside, at a concentration 100 times higher than that in the control (23.5 mg L⁻¹). These findings indicate that bee pollen acts as a multifunctional fermentative modulator, improving the fermentative performance of wild yeasts and promoting phenolic enrichment, thereby supporting its application in the development of mead. Full article

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by persistent systemic inflammation, which contributes to progressive multi-organ dysfunction, particularly in metabolically active tissues such as the liver and kidneys. Bee bread (Perga), a fermented bee pollen product rich in bioactive compounds, has been reported to exert anti-inflammatory and organ-protective effects; however, its tissue-specific influence on inflammatory responses under diabetic conditions remains incompletely defined. Thirty-two male Wistar Albino rats were randomly assigned to four groups: Control, DM, DM + Perga, and Perga. Diabetes was induced by streptozotocin (STZ; 55 mg/kg, i.p.). Perga was administered orally at a dose of 0.5 g/kg/day for 28 days. Pro-inflammatory cytokine levels (CRP, TNF-α, IL-1β, and IL-6) were quantified in liver and kidney tissues using ELISA. Histopathological alterations were evaluated by hematoxylin and eosin staining. DM significantly increased the IL-1β, IL-6, and CRP levels in hepatic tissue and elevated TNF-α, IL-1β, IL-6, and CRP levels in renal tissue. Perga administration attenuated these inflammatory responses, particularly reducing IL-1β and IL-6 levels in the liver and all measured cytokines in the kidney. Histopathological analyses revealed hepatocyte degeneration and necrosis, sinusoidal dilatation, tubular epithelial degeneration, and glomerular damage in diabetic rats, whereas Perga treatment partially improved hepatic alterations and improved renal structural integrity. These findings indicate that Perga exerts tissue-specific anti-inflammatory and protective effects in experimental diabetes, with a more pronounced impact on renal inflammation than on hepatic responses. Although its effects on hepatic TNF-α and CRP levels were limited, Perga may act as a natural modulator of cytokine-mediated inflammatory processes. Further studies are warranted to elucidate the underlying molecular mechanisms. Full article

Bee pollen is a nutrient-dense food; however, its dense cell wall limits the bioavailability and digestive absorption of nutrients. This study established a co-fermentation process that combines Lactobacillus strains isolated from bee bread with commercial probiotics to improve the nutritional profile and functional properties of bee pollen. L. acidophilus (LBA1) and L. plantarum (LBP3) were isolated from bee bread and used for single-strain fermentation of bee pollen and its co-fermentation with commercial probiotics. The results indicated that fermentation increased the protein, free amino acid, vitamin C, and flavonoid contents. The co-fermentation product (FHL-99) of LBP3 and the commercial inoculant (99 strains) exhibited the highest cell wall disruption rate (67.57%) in artificial intestinal juice. Ex vivo activity analysis revealed enhanced DPPH, hydroxyl, and ABTS⁺ radical scavenging capacities of fermented bee pollen. Its inhibitory effects on hyaluronidase activity and protein thermal denaturation were also enhanced. FHL-99 demonstrated optimal performance across multiple indices, achieving a DPPH radical scavenging rate of 77.46% and hyaluronidase inhibition rate of 37.38%. In conclusion, synergistic co-fermentation can disrupt pollen cell walls and enrich bioactive constituents, providing an efficient biotechnological approach for the development of high-quality fermented bee pollen products. Full article

This study evaluated the effects of bacterial fermentation (Lactiplantibacillus plantarum, CHOOZIT^®, and YO-MIX^®) and enzymatic hydrolysis (Protamex^® and Neutrase^® at 1% w/w and 5% w/w) on the proximate composition and antioxidant activity of bee pollen from the Colombian tropical dry forest. Both treatments significantly modified the nutritional profile, increasing moisture content (48–71% fermented; 50–68% hydrolyzed) while reducing protein and carbohydrate fractions. Fermentation produced strain-dependent antioxidant effects: L. plantarum maximized ABTS scavenging, while YO-MIX^® 1:1 achieved the highest DPPH activity. Enzymatic hydrolysis demonstrated superior and more consistent improvements across all assays: Neutrase^® 1% achieved 8.5-fold ABTS enhancement, while Protamex^® 1% maximized DPPH scavenging (8-fold). All enzymatic treatments increased total phenolic content by 70–84%. Protamex^® 1% emerged as the optimal treatment, achieving the highest DPPH activity (2689 µM Trolox equivalents/g pollen), substantial antioxidant enhancement across all assays, and preserved nutritional stability (201 kcal/100 g). These findings support the use of mild enzymatic hydrolysis for valorizing Colombian tropical bee pollen as a functional food ingredient with enhanced bioavailability. Full article

Honeybee products (HBPs), including honey, bee pollen, bee bread, royal jelly, propolis, beeswax, and bee brood, are increasingly used in food, nutraceutical, and cosmetic contexts. Because of their natural origin, HBPs can provoke allergic reactions ranging from localised dermatitis to life-threatening, systemic anaphylaxis. As the use of bee products for health purposes grows in apitherapy (a branch of alternative medicine), raising public awareness of their potential risks is essential. This narrative review synthesises the clinical manifestations of HBP allergy, culprit allergens present in each product, immunological mechanisms, diagnostic approaches, at-risk populations, and knowledge gaps. The analysis of the available literature suggests that, although relatively rarely, HPB may trigger allergic reactions, including anaphylactic shock. The sensitisation mechanism may be associated with both primary sensitisation and cross-reactivity and can be classified into type I (IgE-mediated) and type IV (T-cell-mediated). However, bee bread appears less allergenic than other HBPs, potentially due to lactic fermentation that can degrade allergenic proteins. Severe reactions following intake of bee bread have not been reported to date. Management of HBP allergic reactions centres on avoiding the products, educating about the risks, and providing more precise product labelling, specifying the allergen content. Individuals with atopy and beekeepers are at heightened risk of developing anaphylaxis; therefore, they should be particularly aware of the potential dangerous consequences of HPB use. Further research is needed to clarify the mechanisms of HBP allergies and improve safety for all users. Full article

Aquaculture is expanding rapidly worldwide, but its sustainability is threatened by intensive production practices, environmental stressors and recurrent disease outbreaks. Natural feed additives are increasingly studied as alternatives to antibiotics and synthetic compounds. Among them, bee-derived products—pollen, bee bread, propolis, royal jelly, honey and fermented derivatives—represent a promising resource due to their richness in proteins, amino acids, fatty acids, vitamins, flavonoids and phenolic compounds with demonstrated antioxidant, antimicrobial and immunostimulant properties. Evidence from studies on species such as Nile tilapia, rainbow trout, European sea bass, meagre and African catfish indicates that dietary supplementation with bee products can improve growth performance, immune and antioxidant responses, stress tolerance and resistance to bacterial infections while, in some cases, enhancing the nutritional value and shelf-life of fish products. Prominent examples include ~45% higher growth in African catfish with 10–30 g kg⁻¹ bee pollen, up to 93% protection in Nile tilapia fed 25 g kg⁻¹ pollen against Aeromonas hydrophila, and increased trout fillet carotenoids with pollen-derived pigments (with overall growth unchanged and pigmentation lower than synthetic astaxanthin). Conversely, meagre fed 20–40 g kg⁻¹ raw pollen showed reduced growth and digestibility with elevated intestinal stress markers, underscoring species- and dose-specific responses. Nevertheless, the available data remain fragmented and heterogeneous, reflecting differences in product type, origin, dosage and experimental design. This review critically analyses the current knowledge on bee products in aquaculture nutrition, identifies the main gaps and limitations, and outlines future research directions. By linking fish physiology, nutritional strategies and product quality, bee-derived products emerge as innovative tools for promoting fish health and resilience in sustainable aquaculture. Full article

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. In detail, three research articles investigated specific aspects of fermentation in the production of traditional foods such as kombucha, Chinese Baijiu and sauerkraut, whereas another study suggested pollen and bee bread as a reservoir of functional yeasts. The effect of a symbiotic beverage on body composition and some biochemical parameters of overweight, obese, or type-2 diabetic women has also been evaluated in the remaining research article. The couple of review articles assessed relevant and timely aspects of microbial fermentation: the first one started from the increasing demand of low-alcohol beverages to analyze current and future biotechnological approaches to reduce alcohol content in wine, whereas the second paper focused on how microbial processes can increase both nutritional and functional value of plant-based fermented foods. Full article

Apiculture, or beekeeping, refers to the cultivation and management of honey bees for honey and byproducts, including the extraction, bottling, and sale of hive products such as honey, propolis, royal jelly, bee venom, bee pollen, bee bread and other fermented bee products [...] Full article

Honey possesses unique properties, characterized by its high sugar concentration and the synergistic interaction among nectar, pollen, bees, and yeasts. These features render it an exceptional substrate for exploring microbial diversity for bioprospecting purposes. In this study, we characterized fermentative yeast populations from 19 honey samples collected in Northern Patagonia, Argentina. A total of 380 yeast isolates were obtained, identifying eight yeast species. Starmerella magnoliae emerged as the dominant species, found in 76% of samples and representing 63% of total isolates. Intraspecific diversity analysis, using mtDNA-RFLP and sequencing of nuclear genes (FSY1 and FFZ1), revealed the presence of two distinct phylogeographic populations. Phenotypic assays indicated that most S. magnoliae strains tolerate high sulfite and ethanol concentrations, alongside exhibiting broad temperature tolerance, with some strains thriving even at 37 °C. Despite the fact that none of the strains completed the fermentation, microfermentation trials confirmed the fructophilic nature of this species and highlighted intraspecific variability in glycerol and acetic acid production. These findings underscore S. magnoliae as a promising non-Saccharomyces yeast for the fermented beverage industry. Full article

The paper presents a study of changes in selected physicochemical properties of honeys during their refrigerated storage at 8 ± 1 °C for 24 weeks. On the basis of the study of primary pollen, the botanical identification of the variety of honeys was made—rapeseed, multiflower and buckwheat honey. The samples were stored for 24 weeks in dark, hermetically sealed glass containers in a refrigerated chamber (8 ± 1 °C, 73 ± 2% relative humidity). The comprehensive suite of analyses comprised sugar profiling (ion chromatography), moisture content determination (refractometry), pH and acidity measurement (titration), electrical conductivity, color assessment in the CIELab system (ΔE and BI indices), texture parameters (penetration testing), rheological properties (rheometry), and microscopic evaluation of crystal morphology; all data were subjected to statistical treatment (ANOVA, Tukey’s test, Pearson correlations). The changes in these parameters were examined at 1, 2, 3, 6, 12, and 24 weeks of storage. A slight but significant increase in moisture content was observed (most pronounced in rapeseed honey), while all parameters remained within the prescribed limits and showed no signs of fermentation. The honeys’ color became markedly lighter. Already in the first weeks of storage, an increase in the L* value and elevated ΔE indices were recorded. The crystallization process proceeded in two distinct phases—initial nucleation (occurring fastest in rapeseed honey) followed by the formation of crystal agglomerates—which resulted in rising hardness and cohesion up to weeks 6–12, after which these metrics gradually declined; simultaneously, a rheological shift was noted, with viscosity increasing and the flow behavior changing from Newtonian to pseudoplastic, especially in rapeseed honey. Studies show that refrigerated storage accelerates honey crystallization, as lower temperatures promote the formation of glucose crystals. This accelerated crystallization may have practical applications in the production of creamed honey, where controlled crystal formation is essential for achieving a smooth, spreadable texture. Full article

Bee-collected pollen (BCP) can serve as an excellent enhancer of functional food bioactivity, particularly when it is fermented. The aim of this study was to prepare a novel kombucha-based beverage (KPE) enriched with fermented monofloral rapeseed (Brassica napus L.) BCP. To characterize the obtained samples, a proximate phytochemical composition analysis (including total phenolic and flavonoid content) was performed, as well as a detailed untargeted UHPLC-Q-ToF-MS profiling of phenolics and phenylamides. To biologically characterize KPE, antioxidant and antimicrobial activities were monitored. The total phenolic and flavonoid content, enhanced by the addition of BCP to the kombucha green tea beverage, was dose-dependent. The control sample showed a strong predominance of flavan-3-ols, distinguishing it from the KPE samples, where flavonol predominance and an increased content of phenolic acids were observed. Notably, the most significant markers of BCP were phenylamides, which were completely absent in the control. Although antioxidant activity was proximately highest in the control sample, KPE samples exhibited significantly improved antimicrobial activity. Full article

Nowadays, yeasts are widely used for food and beverage fermentation as well as for their functional traits, as there has been an increase in scientific interest in their contributions to human health. Microbial competition in habitats with adverse abiotic factors could force yeasts to activate competitive tools, such as bioactive compound production. Here, bee pollen, fresh bee bread, and aged bee bread were analyzed as a reservoir of potential new functional yeasts. Microbiological analyses of pollen showed a dominance of bacteria and molds, although yeasts were present in all samples and increased in fresh and aged bee bread where osmophilic yeasts appeared. Functional traits such as antioxidant activity; polyphenol and flavonoid production; antimicrobial activity toward molds, yeast, and pathogenic bacteria; phytase activity; and potential probiotic aptitude were studied. Out of fifty-eight isolated yeasts, four showed antioxidant activity higher (around 70%) than Codex^® due to having the highest levels of polyphenols or flavonoids. One strain possessed phytase activity, and three strains belonging to Starmerella and Metschnikowia genera had wide antimicrobial activity. Nine strains exhibited the ability to resist gastrointestinal conditions, and four possessed all probiotic traits tested. All these findings demonstrate the effectiveness of pollen and bee bread as natural sources for new bioactive and functional yeasts. Full article

Cry j 7 is a 7 kDa cysteine-rich gibberellin regulatory protein (GRP) with six disulfide bonds. It was isolated from Japanese cedar as the pollen allergen in this study. It exhibits cross-reactivity with food allergens such as Pru p 7 from peach and causes pollen-food allergy syndrome (PFAS). In this work, recombinant Cry j 7 and Pru p 7 were successfully overexpressed using Pichia pastoris in a high-cell-density fermentation culture, and pure proteins were purified by reverse-phase HPLC. The characterization of Cry j 7 and Pru p 7 were performed by MS, CD, and ¹H-NMR experiments to confirm the correct native conformation of Cry j 7 as well as Pru p 7. When compared, the results showed that Cry j 7 exhibits excellent stability in disulfide linkages and preserves its original structure up to 90 °C in various pH buffers in comparison to Pru p 7. Notably, NMR analyses indicated the greater mobility in the α-helix and loop regions of S38-C47 in Pru p 7 compared to those of Cry j 7. Furthermore, our results showed that the sensitivity of Cry j 7 to enzyme digestion differed from that of Pru p 7: Cry j 7 was more susceptible to proteolysis, while Pru p 7 displayed better resistance in the gastrointestinal tract. These variations in structural stability and sensitivity to proteolysis provide valuable insights into the allergenicity within the GRP family. Full article