Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread [PDF]
Antioxidants, 2023 Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality
Seymanur Ertosun +3 more
doaj +5 more sources
Volatile profile of bee bread [PDF]
Scientific ReportsBee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS–SPME–GC–MS (headspace solid-phase microextraction gas chromatography-mass spectrometry).
Katarzyna Pokajewicz +4 more
doaj +5 more sources
Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits [PDF]
Molecules, 2021 Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot.
Salma Malihah Mohammad +2 more
doaj +5 more sources
Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread [PDF]
Biomolecules, 2023 Bee bread is a valuable product obtained from the hive on a relatively small scale, while bee pollen is more easily available. Therefore, an effective laboratory method of converting pollen into a bee bread substitute is desired.
Michał Miłek +5 more
doaj +4 more sources
Metric and Spectral Insight into Bee-Pollen-to-Bee-Bread Transformation Process. [PDF]
Foods, 2023 Due to numerous bioactive constituents, both bee pollen (BP) and bee bread (BB) represent valuable food supplements. The transformation of BP into BB is a complex biochemical in-hive process that enables the preservation of the pollen’s nutritional value. The aim of this study was to determine the depth of the honeycomb cells in which bees store pollen
Svečnjak L +4 more
europepmc +5 more sources
Differential Bacterial Community of Bee Bread and Bee Pollen Revealed by 16s rRNA High-Throughput Sequencing [PDF]
Insects, 2022 We investigated the bacterial community of bee bread and bee pollen samples using an approach through 16 s rRNA high-throughput sequencing. The results revealed a higher bacterial diversity in bee bread than in bee pollen as depicted in taxonomic ...
Sampat Ghosh +2 more
doaj +2 more sources
Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review [PDF]
Antibiotics, 2022 Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee saliva and flower nectar inside the honeycomb cells of a hive.
Meryem Bakour +6 more
doaj +2 more sources
Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread. [PDF]
Probiotics Antimicrob Proteins, 2023 Abstract The main goal of this study was the evaluation of the probiotic potential of 10 Bacillus spp. strains isolated from 5 bee bread and 3 bee pollen samples. The antagonistic interaction with Staphylococcus aureus and Escherichia coli was a primary criterion for the preliminary selection of the isolates.
Pełka K +3 more
europepmc +3 more sources
The bee bread of honey bees is characterized by a core microbiota despite the application of miticide treatments and variation across space and time [PDF]
PeerJBackground Bee bread is composed of a mixture of pollen and nectar used as the main source of proteins and lipids for the development of bee larvae.
Brooke L. Lawrence +5 more
doaj +3 more sources
Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen. [PDF]
Antibiotics (Basel), 2021 This study aimed at investigation of the antimicrobial potential of ethanolic extracts of bee bread (BB) and bee pollen (BP) and suspensions of these products in MHB (Mueller Hinton Broth). We covered 30 samples of BP and 19 samples of BB harvested in Polish apiaries.
Pełka K +4 more
europepmc +5 more sources