Specialisation of Yeast Genera in Different Phases of Bee Bread Maturation [PDF]
Microorganisms, 2020 Pollen stored by bees undergoes a fermentation marked by the presence of lactic acid bacteria and yeasts. It results in bee bread. Past studies have singled out Starmerella (Candida) magnoliae as the most common yeast species in honey bee-stored bee ...
Roxane Detry +3 more
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Hypoglycemic, hypolipidemic and hepato-protective effect of bee bread in streptozotocin-induced diabetic rats [PDF]
Avicenna Journal of Phytomedicine, 2021 Objective: This study aims to shed a new light on pharmacological effects of bee bread as a product of the hive through examination of the effect of itsethyl acetate extract onhyperglycemia, dyslipidemia, and liver dysfunction induced by streptozotocin ...
Meryem Bakour +3 more
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Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread [PDF]
Molecules, 2021 The aim of the study was to determine the chemical profile, antioxidant properties and antimicrobial activities of Heterotrigona itama bee bread from Malaysia.
Joseph Bagi Suleiman +6 more
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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials. [PDF]
Antibiotics (Basel), 2021 The principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial ...
Pełka K +4 more
europepmc +5 more sources
Preliminary Research on the Health-Promoting Value of Honeydew Honey Enriched with Bee Bread [PDF]
MoleculesSince the imbalance between free radicals and antioxidants in the body plays a significant role in the physiology of common, often dangerous diseases, an emphasis is placed on enriching the daily diet with compounds characterized by antioxidant activity.
Alicja Sęk +3 more
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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles [PDF]
FoodsBee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread ...
Aksem Aksoy +5 more
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Bee Collected Pollen and Bee Bread: Bioactive Constituents and Health Benefits. [PDF]
Antioxidants (Basel), 2019 Bee products were historically used as a therapheutic approach and in food consumption, while more recent data include important details that could validate them as food supplements due to their bioproperties, which support their future use as medicines.
Mărgăoan R +7 more
europepmc +7 more sources
Hepatoprotective Effect of Bee Bread in Metabolic Dysfunction-Associated Fatty Liver Disease (MAFLD) Rats: Impact on Oxidative Stress and Inflammation [PDF]
Antioxidants, 2021 Metabolic dysfunction-associated fatty liver disease (MAFLD) is a pathological accumulation of hepatic lipid closely linked with many metabolic disorders, oxidative stress and inflammation. We aimed to evaluate the hepatoprotective effect of bee bread on
Zaida Zakaria +6 more
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Chemical, Nutritional and Bioactive Characterization of Colombian Bee-Bread
Chemical Engineering Transactions, 2015 "Bee bread" is a product of the hive obtained from pollen collected by bees, to which they added honey and digestive enzymes and subsequently stored in the combs, starting a lactic fermentation which gives it greater power conservation.
C. Zuluaga, J.C. Serrato, M. Quicazan
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Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization. [PDF]
Foods, 2020 Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids).
Dranca F, Ursachi F, Oroian M.
europepmc +5 more sources