蜂粮及发酵蜂花粉产品的研究进展
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摘要
对蜂粮的营养价值、功能特性、发酵过程及发酵蜂花粉的研究进展进行综述,为深度开发蜂花粉发酵食品提供科学依据。
This paper reviewed the research progress on nutritional and functional properties,fermentation processes,and fermented bee pollen of bee bread,to provide scientific basis for development of fermented bee pollen foods.
This paper reviewed the research progress on nutritional and functional properties,fermentation processes,and fermented bee pollen of bee bread,to provide scientific basis for development of fermented bee pollen foods.
引文
[1]Claudia S G,Consuelo D M.The nutritional and bioactive aptitude of bee pollen for a solid-state fermentation process[J].Journal of Apicultural Research,2016,55(2):161-175.
[2]LI J K,Chen J,Zhang Z H,et al.Proteome analysis of tea pollen(Camellia sinensis)under different storage conditions[J].Journal of Agricultural and Food Chemistry,2008,56(16):7535-7544.
[3]Linskens H F,Jorde W.Pollen as food and medicine-a review[J].Economic Botany,1997,51(1):78-87.
[4]李瑞珍,刘世丽,吴杰,等.世界蜂产品生产与贸易状况分析[J].江苏农业科学,2017(20):322-327.
[5]苏松坤,陈盛禄.茶(Camellia sinensis)蜂花粉及其蜂粮的营养成分研究[J].上海交通大学学报(农业科学版),2002,20(2):95-99.
[6]Anderson K E,Carroll M J,Sheehan T,et al.Hive-stored pollen of honey bees:many lines of evidence are consistent with pollen preservation,not nutrient conversion[J].Molecular Ecology,2014,23(23):5904-5917.
[7]贺春玲,杨东烁.蜜蜂的蜂粮[J].生物学通报,2011,46(2):16-18.
[8]Hannelie H,Nicolson S W.Nutritional content of fresh,beecollected and stored pollen of Aloe greatheadii var.davyana(Asphodelaceae)[J].Phytochemistry,2006,67(14):1486-1492.
[9]Nagai T,Nagashima T,Myoda T,et al.Preparation and functional properties of extracts from bee bread[J].Die Nahrung,2004,48(3):226-229.
[10]Urcan A,Marghitas L A,Dezmirean D S,et al.Chemical composition and biological activities of beebread-review[J].Bulletin UASVM Animal Science and Biotechnologies,2017,74(1):6-14.
[11]Berene I,Daberte I,Siksan S.Investigation of beebread and development of its dosage forms[J].Medicinos,2015,21(1):16-22.
[12]Zuluaga C M,Serrato J C,Quicazan M.Chemical,nutritional and bioactive characterization of Colombian beebread[J].Chemical Engineering Transactions,2015(43):175-180.
[13]Gloria D H,Bruce E,Huang M.Methods for comparing nutrients in beebread made by Africanized and European honey bees and the effects on hemolymph protein titers[J].Journal of Visualized Experiments,2015(97):2-8.
[14]Tomas A,Falcao S I,Paulo R A,et al.Potentialities of beebread as a food supplement and source of nutraceuticals:botanical origin,nutritional composition and antioxidant activity[J].Journal of Apicultural Research,2017,56(3):219-230.
[15]Li Q Q,Llang X W,Zhao L,et al.UPLC-Q-Exactive Orbitrap/MS-Based lipidomics approach to characterize lipid extracts from bee pollen and their in vitro anti-inflammatory properties[J].Journal of Agricultural and Food Chemistry,2017(65):6848-6860.
[16]Violeta C,Ruta N,Grazina T,et al.Fatty acid profiles of momofloral clover beebread and pollen and proteomics of red clover(Trifolium pretense)pollen[J].Bioscience,Biotechnology,and Biochemistry,2016,80(11):2100-2108.
[17]Ceksteryte V,Racys J,Kaskoniene V,et al.Fatty acid composition in beebread[J].Biologija,2008,54(4):253-257.
[18]Stanciu O,Marghitas L,Dezmirean D.Nutritional and biological values of bee pollen and beebread harvested from Romania[J].International Conference of Agricultural Engineering,2012,2363.
[19]Yerlikaya O.Effect of bee pollen supplement on antimicrobial,chemical,rheological,sensorial properties and probiotic viability of fermented milk beverages[J].Mljekarstvo,2014,64(6):268-279.
[20]Bobis O,Dezmirean D,Marghitas L A,et al.Beebread from Apis mellifera and Apis dorsata.Comparative chemical composition and Bioactivity[J].Bulletin UASVM Animal Science and Biotechnologies,2017,74(1):43-50.
[21]Marta H,Agnieszka K,Marta K,et al.LC/MS/MSanalysis ofα-tocopherol and coenzyme Q10content in lyophilized royal jelly,beebread and drone homogenate[J].Journal of Mass Spectrometry,2016(51):1023-1029.
[22]Andelkovic B,Jevtic G,Mladenovic M,et al.Quality of pollen and honey bee bread collected in spring[J].Journal of Hygienic Engineering&Design,2012(1):275-277.
[23]Stanciu O G,Marghitas L A,Dezmirean D.Macro-and oligo-mineral elements from honeybee-collected pollen and beebread harvested from Transylvania(Romania)[J].Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca.Animal Science and Biotechnologies,2009,66(1):276-281.
[24]Zuluaga C M,Serrato J C,Quicazan M C.Chemical,nutritional and bioactive characterization of Colombian bee-bread[J].Chemical Engineering Transactions,2015(43):175-180.
[25]Stanciu O,Marghitas L,Dezmirean D.Examination of antioxidant capacity of beebread extracts by different complementary assays[J].Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca.Animal Science and Biotechnologies,2007(63):204-207.
[26]Leslaw J,Dorota G,Malgorzata O,et al.Antioxidant activity of honey supplemented with bee products[J].Natural Product Research,2016,30(12):1436-1439.
[27]Renata M Z,Sylwia K N,Emilia B,et al.Chemical composition and antioxidant activity of beebread,and its influence on the glioblastoma cell line(U87MG)[J].Journal of Apicultural Science,2013,57(2):147-157.
[28]Vilma B,Petras R V,Violeta C.Radical scavenging activity of different floral origin honey and beebread phenolic extracts[J].Food Chemistry,2007,101(2):502-514.
[29]Sobral F,Calhelha R C,Barros L,et al.Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal[J].Molecules,2017(22):248-259.
[30]Podriznik B,Bozic J.Maturation and stratification of antibacterial activity and total phenolic content of bee bread in honey comb cells[J].Journal of Apicultural Research,2015,54(2):81-92.
[31]Katarzyna K V,Pawel O,Justyna K,et al.Bee pollen:chemical composition and therapeutic application[J].Evidence-Based Complementary and Alternative Medicine,2015(2015):1-7.
[32]Martins S,Mussatto S I,Avila G M,et al.Bioactive phenolic compounds:Production and extraction by solid-state fermentation.A review[J].Biotechnology Advances,2011,29(3):365.
[33]Standifer L N,Mccaughey W F,Dixon S E,et al.Biochemistry and microbiology of pollen collected by honey bees(Apis Mellifera L.)from Almond,Prunus Dulcis.II.Protein,amino acids and enzymes[J].Apidologie,1980,11(2):163-171.
[34]江武军,曾志江.蜂粮研究进展[J].黑龙江畜牧兽医,2015(2):118-119.
[35]Hani B,Daoud H,Dalila B,et al.Phenotypic and genotypic characterization of some Lactic acid bacteria isolated from bee pollen:a preliminary study[J].Bioscience of Microbiota,Food and Health,2014,33(1):11-23.
[36]Gilliam M.Microbiology of pollen and bee bread:the Genus Bacillus[J].Apidologle,1979,10(3):269-274.
[37]Janashia I,Carminati D,Rossetti l,et al.Characterization of fructophilic lactic microbiota of Apis mellifera from the Caucasus Mountains[J].Annals of Microbiology,2016,66(4):1-9.
[38]苏松坤,陈盛禄,余旭平,等.花粉和蜂粮中细菌的分离和鉴定[J].浙江大学学报(农业与生命科学版),2001,27(6):627-630.
[39]张言周,王爽,李韵雅,等.蜂粮中芽孢杆菌的分离鉴定及其耐酸耐高糖特性的分析[J].食品与生物技术学报,2017,36(4):410-415.
[40]朱奇,刘国富,郭善利,等.双歧因子人工蜂粮保健食品及抑瘤作用研究[J].食品科技,2004,31(1):91-92.
[41]Yoder J A,Nelson B W,Jajack A J,et al.Fungi and the effects of fungicides on the honey bee colony[J].Journal of Toxicology and Environmental Health,Part A,2013(76):587-600.
[42]苏松坤,陈盛禄,余旭平,等.花粉和蜂粮中霉菌的研究[J].上海交通大学学报(农业科学版),2001,19(3):179-183.
[43]江武军,吴小波,刘光楠,等.天然蜂粮生产技术研究与应用[J].中国农业科学,2017,50(19):3828-3836.
[44]张少斌,张石胜.KF-1、2型塑料巢脾在养蜂生产上的应用[J].中国养蜂,1999,50(4):17.
[45]苏松坤,陈盛禄,刘华,等.天然蜂粮生产方法[J].养蜂科技,2006(6):32-33.
[46]Akhmetova R,Sibgatullin J,Garmonov S,et al.Technology for extraction of bee-bread from the honeycomb[J].Procedia Engineering,2012(42):1822-1825.
[47]Dozier C A.Saccharomyces cerevisiae fermentation effects on pollen:archaeological implications[J].Ethnobiology Letters,2016,7(1):32-37.
[48]徐斐,汤坚.发酵花粉饮料的初步研制[J].食品科技,1999,20(6):41-43.
[49]杨文超,刘赛,吴珍红,等.蜂粮源乳酸菌油菜蜂花粉的工艺优化[J].中国蜂业,2012,63(4):68-73.
[50]Carmen P,Romina V,Anca F,et al.Influence of pollen,Chia seeds and cranberries addition on the physical and probiotics characteristics of yogurt[J].Bulletin UASVM Food Science and Technology,2015,72(1):141-142.
[51]王聪,黄艳,马诗淳,等.乳酸菌Lactobacillus sp.strain2-3厌氧发酵蜂花粉的工艺优化[J].食品工业科技,2016,37(23):119-123.
[52]孙旭,姜泽东,杜希萍,等.乳酸菌发酵对茶花粉营养成分及生物活性的影响[J].食品工业科技,2017(11):1-9.
[53]Zuluaga C M,Serrato J C,Quicazan M C.Bee-pollen structure modification by physical and biotechnological processing:influence on the availability of nutrients and bioactive compounds[J].Chemical Engineering,2015,43:79-84.
[54]何余堂,吕艳芳,刘雪飞,等.二次发酵生产玉米花粉面包的研究[J].食品工业科技,2005,26(8):120-121.
[55]杨文超,陈湖南,吴珍红,等.蜂蜜花粉酒发酵工艺的研究[J].蜜蜂杂志,2012(4):7-13.
[56]张政,付彦青,陈超,等.蜂花粉、蜂蜜为基质灵芝液体发酵饮料的研制[J].食品安全质量检测学报,2015,6(11):4621-4626.
[57]邓华.花粉在儿童营养保健食品中的应用研究[J].江西食品工业,2002(3):13-14.
[58]曹红刚,张政,木华芬,等.油菜蜂花粉的4种真菌发酵破壁酶活变化及营养分析[J].中国食品学报,2016,16(1):258-263.
[59]戚薇,乔琳,杜连祥.蜂花粉的固态发酵工艺[J].食品发酵工业,2004,30(12):55-59.
[2]LI J K,Chen J,Zhang Z H,et al.Proteome analysis of tea pollen(Camellia sinensis)under different storage conditions[J].Journal of Agricultural and Food Chemistry,2008,56(16):7535-7544.
[3]Linskens H F,Jorde W.Pollen as food and medicine-a review[J].Economic Botany,1997,51(1):78-87.
[4]李瑞珍,刘世丽,吴杰,等.世界蜂产品生产与贸易状况分析[J].江苏农业科学,2017(20):322-327.
[5]苏松坤,陈盛禄.茶(Camellia sinensis)蜂花粉及其蜂粮的营养成分研究[J].上海交通大学学报(农业科学版),2002,20(2):95-99.
[6]Anderson K E,Carroll M J,Sheehan T,et al.Hive-stored pollen of honey bees:many lines of evidence are consistent with pollen preservation,not nutrient conversion[J].Molecular Ecology,2014,23(23):5904-5917.
[7]贺春玲,杨东烁.蜜蜂的蜂粮[J].生物学通报,2011,46(2):16-18.
[8]Hannelie H,Nicolson S W.Nutritional content of fresh,beecollected and stored pollen of Aloe greatheadii var.davyana(Asphodelaceae)[J].Phytochemistry,2006,67(14):1486-1492.
[9]Nagai T,Nagashima T,Myoda T,et al.Preparation and functional properties of extracts from bee bread[J].Die Nahrung,2004,48(3):226-229.
[10]Urcan A,Marghitas L A,Dezmirean D S,et al.Chemical composition and biological activities of beebread-review[J].Bulletin UASVM Animal Science and Biotechnologies,2017,74(1):6-14.
[11]Berene I,Daberte I,Siksan S.Investigation of beebread and development of its dosage forms[J].Medicinos,2015,21(1):16-22.
[12]Zuluaga C M,Serrato J C,Quicazan M.Chemical,nutritional and bioactive characterization of Colombian beebread[J].Chemical Engineering Transactions,2015(43):175-180.
[13]Gloria D H,Bruce E,Huang M.Methods for comparing nutrients in beebread made by Africanized and European honey bees and the effects on hemolymph protein titers[J].Journal of Visualized Experiments,2015(97):2-8.
[14]Tomas A,Falcao S I,Paulo R A,et al.Potentialities of beebread as a food supplement and source of nutraceuticals:botanical origin,nutritional composition and antioxidant activity[J].Journal of Apicultural Research,2017,56(3):219-230.
[15]Li Q Q,Llang X W,Zhao L,et al.UPLC-Q-Exactive Orbitrap/MS-Based lipidomics approach to characterize lipid extracts from bee pollen and their in vitro anti-inflammatory properties[J].Journal of Agricultural and Food Chemistry,2017(65):6848-6860.
[16]Violeta C,Ruta N,Grazina T,et al.Fatty acid profiles of momofloral clover beebread and pollen and proteomics of red clover(Trifolium pretense)pollen[J].Bioscience,Biotechnology,and Biochemistry,2016,80(11):2100-2108.
[17]Ceksteryte V,Racys J,Kaskoniene V,et al.Fatty acid composition in beebread[J].Biologija,2008,54(4):253-257.
[18]Stanciu O,Marghitas L,Dezmirean D.Nutritional and biological values of bee pollen and beebread harvested from Romania[J].International Conference of Agricultural Engineering,2012,2363.
[19]Yerlikaya O.Effect of bee pollen supplement on antimicrobial,chemical,rheological,sensorial properties and probiotic viability of fermented milk beverages[J].Mljekarstvo,2014,64(6):268-279.
[20]Bobis O,Dezmirean D,Marghitas L A,et al.Beebread from Apis mellifera and Apis dorsata.Comparative chemical composition and Bioactivity[J].Bulletin UASVM Animal Science and Biotechnologies,2017,74(1):43-50.
[21]Marta H,Agnieszka K,Marta K,et al.LC/MS/MSanalysis ofα-tocopherol and coenzyme Q10content in lyophilized royal jelly,beebread and drone homogenate[J].Journal of Mass Spectrometry,2016(51):1023-1029.
[22]Andelkovic B,Jevtic G,Mladenovic M,et al.Quality of pollen and honey bee bread collected in spring[J].Journal of Hygienic Engineering&Design,2012(1):275-277.
[23]Stanciu O G,Marghitas L A,Dezmirean D.Macro-and oligo-mineral elements from honeybee-collected pollen and beebread harvested from Transylvania(Romania)[J].Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca.Animal Science and Biotechnologies,2009,66(1):276-281.
[24]Zuluaga C M,Serrato J C,Quicazan M C.Chemical,nutritional and bioactive characterization of Colombian bee-bread[J].Chemical Engineering Transactions,2015(43):175-180.
[25]Stanciu O,Marghitas L,Dezmirean D.Examination of antioxidant capacity of beebread extracts by different complementary assays[J].Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca.Animal Science and Biotechnologies,2007(63):204-207.
[26]Leslaw J,Dorota G,Malgorzata O,et al.Antioxidant activity of honey supplemented with bee products[J].Natural Product Research,2016,30(12):1436-1439.
[27]Renata M Z,Sylwia K N,Emilia B,et al.Chemical composition and antioxidant activity of beebread,and its influence on the glioblastoma cell line(U87MG)[J].Journal of Apicultural Science,2013,57(2):147-157.
[28]Vilma B,Petras R V,Violeta C.Radical scavenging activity of different floral origin honey and beebread phenolic extracts[J].Food Chemistry,2007,101(2):502-514.
[29]Sobral F,Calhelha R C,Barros L,et al.Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal[J].Molecules,2017(22):248-259.
[30]Podriznik B,Bozic J.Maturation and stratification of antibacterial activity and total phenolic content of bee bread in honey comb cells[J].Journal of Apicultural Research,2015,54(2):81-92.
[31]Katarzyna K V,Pawel O,Justyna K,et al.Bee pollen:chemical composition and therapeutic application[J].Evidence-Based Complementary and Alternative Medicine,2015(2015):1-7.
[32]Martins S,Mussatto S I,Avila G M,et al.Bioactive phenolic compounds:Production and extraction by solid-state fermentation.A review[J].Biotechnology Advances,2011,29(3):365.
[33]Standifer L N,Mccaughey W F,Dixon S E,et al.Biochemistry and microbiology of pollen collected by honey bees(Apis Mellifera L.)from Almond,Prunus Dulcis.II.Protein,amino acids and enzymes[J].Apidologie,1980,11(2):163-171.
[34]江武军,曾志江.蜂粮研究进展[J].黑龙江畜牧兽医,2015(2):118-119.
[35]Hani B,Daoud H,Dalila B,et al.Phenotypic and genotypic characterization of some Lactic acid bacteria isolated from bee pollen:a preliminary study[J].Bioscience of Microbiota,Food and Health,2014,33(1):11-23.
[36]Gilliam M.Microbiology of pollen and bee bread:the Genus Bacillus[J].Apidologle,1979,10(3):269-274.
[37]Janashia I,Carminati D,Rossetti l,et al.Characterization of fructophilic lactic microbiota of Apis mellifera from the Caucasus Mountains[J].Annals of Microbiology,2016,66(4):1-9.
[38]苏松坤,陈盛禄,余旭平,等.花粉和蜂粮中细菌的分离和鉴定[J].浙江大学学报(农业与生命科学版),2001,27(6):627-630.
[39]张言周,王爽,李韵雅,等.蜂粮中芽孢杆菌的分离鉴定及其耐酸耐高糖特性的分析[J].食品与生物技术学报,2017,36(4):410-415.
[40]朱奇,刘国富,郭善利,等.双歧因子人工蜂粮保健食品及抑瘤作用研究[J].食品科技,2004,31(1):91-92.
[41]Yoder J A,Nelson B W,Jajack A J,et al.Fungi and the effects of fungicides on the honey bee colony[J].Journal of Toxicology and Environmental Health,Part A,2013(76):587-600.
[42]苏松坤,陈盛禄,余旭平,等.花粉和蜂粮中霉菌的研究[J].上海交通大学学报(农业科学版),2001,19(3):179-183.
[43]江武军,吴小波,刘光楠,等.天然蜂粮生产技术研究与应用[J].中国农业科学,2017,50(19):3828-3836.
[44]张少斌,张石胜.KF-1、2型塑料巢脾在养蜂生产上的应用[J].中国养蜂,1999,50(4):17.
[45]苏松坤,陈盛禄,刘华,等.天然蜂粮生产方法[J].养蜂科技,2006(6):32-33.
[46]Akhmetova R,Sibgatullin J,Garmonov S,et al.Technology for extraction of bee-bread from the honeycomb[J].Procedia Engineering,2012(42):1822-1825.
[47]Dozier C A.Saccharomyces cerevisiae fermentation effects on pollen:archaeological implications[J].Ethnobiology Letters,2016,7(1):32-37.
[48]徐斐,汤坚.发酵花粉饮料的初步研制[J].食品科技,1999,20(6):41-43.
[49]杨文超,刘赛,吴珍红,等.蜂粮源乳酸菌油菜蜂花粉的工艺优化[J].中国蜂业,2012,63(4):68-73.
[50]Carmen P,Romina V,Anca F,et al.Influence of pollen,Chia seeds and cranberries addition on the physical and probiotics characteristics of yogurt[J].Bulletin UASVM Food Science and Technology,2015,72(1):141-142.
[51]王聪,黄艳,马诗淳,等.乳酸菌Lactobacillus sp.strain2-3厌氧发酵蜂花粉的工艺优化[J].食品工业科技,2016,37(23):119-123.
[52]孙旭,姜泽东,杜希萍,等.乳酸菌发酵对茶花粉营养成分及生物活性的影响[J].食品工业科技,2017(11):1-9.
[53]Zuluaga C M,Serrato J C,Quicazan M C.Bee-pollen structure modification by physical and biotechnological processing:influence on the availability of nutrients and bioactive compounds[J].Chemical Engineering,2015,43:79-84.
[54]何余堂,吕艳芳,刘雪飞,等.二次发酵生产玉米花粉面包的研究[J].食品工业科技,2005,26(8):120-121.
[55]杨文超,陈湖南,吴珍红,等.蜂蜜花粉酒发酵工艺的研究[J].蜜蜂杂志,2012(4):7-13.
[56]张政,付彦青,陈超,等.蜂花粉、蜂蜜为基质灵芝液体发酵饮料的研制[J].食品安全质量检测学报,2015,6(11):4621-4626.
[57]邓华.花粉在儿童营养保健食品中的应用研究[J].江西食品工业,2002(3):13-14.
[58]曹红刚,张政,木华芬,等.油菜蜂花粉的4种真菌发酵破壁酶活变化及营养分析[J].中国食品学报,2016,16(1):258-263.
[59]戚薇,乔琳,杜连祥.蜂花粉的固态发酵工艺[J].食品发酵工业,2004,30(12):55-59.