蜂粮的营养成分和微生物发酵过程研究进展
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摘要
蜂粮是蜜蜂蜂群中大幼虫、工蜂和雄性蜂的主要食物来源,也是蜂群生存、发展和繁殖的营养保证。目前由于天然蜂粮生产成本较高,而人工蜂粮生产技术中各阶段的发酵条件尚未明确,蜜蜂利用蜂花粉酿制蜂粮的全过程尚无法完全模拟,导致蜂粮的开发利用仍存在一定的技术难题。该文针对蜂粮的营养成分、发酵过程、微生物组成及研究现状等进行了综述,以期为蜂粮产品的研发和生物学功能研究提供理论参考。
Bee bread is not only the major food source for the larvae, worker bees and drone in bee colony, but also an important nutritional guarantee for the survival, development and reproduction of honeybees. At present, duo to the high production costs of natural bee bread, the fermentation conditions of each stage in the production technology of human bee bread are not clear, and the whole process of bee bread production is not yet fully simulated, so there are still some technical challenges for the development and utilization of bee bread. In this paper, the nutritional ingredients, fermentation process, microorganisms, research status of bee bread were reviewed in order to provide theoretical reference for research and development and biological function of bee bread products.
Bee bread is not only the major food source for the larvae, worker bees and drone in bee colony, but also an important nutritional guarantee for the survival, development and reproduction of honeybees. At present, duo to the high production costs of natural bee bread, the fermentation conditions of each stage in the production technology of human bee bread are not clear, and the whole process of bee bread production is not yet fully simulated, so there are still some technical challenges for the development and utilization of bee bread. In this paper, the nutritional ingredients, fermentation process, microorganisms, research status of bee bread were reviewed in order to provide theoretical reference for research and development and biological function of bee bread products.
引文
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[2]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.
[3]ISIDOROV V A,ISIDOROVA A G,SCZCZEPANIAK L,et al.Gas chromatographic-mass spectrometric investigation of the chemical composition of beebread[J].Food Chem,2009,115(3):1056-1063.
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[7]KAPLAN M,KARAOGLU O,EROGLU N,et al.Fatty acid and proximate composition of bee bread[J].Food Technol Biotechnol,2016,54(4):497-504.
[8]HRYNIEWICKA M,KARPINSKA A,KIJEWSKA M,et al.LC/MS/MS analysis of alpha-tocopherol and coenzyme Q10content in lyophilized royal jelly,beebread and drone homogenate[J].J Mass Spectrom,2016,51(11):1023-1029.
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[14]ASAMA T,ARIMA T H,GOMI T,et al.Lactobacillus kunkeei YB38from honeybee products enhances lg A production in healthy adults[J].J Appl Microbiol,2015,119(3):818-826.
[15]刘赛.蜂粮中乳酸菌的分离鉴定及其在蜂花粉发酵中的应用[D].福州:福建农林大学,2012.
[16]GILLIAM M.Microbiology of pollen and bee bread:The yeasts[J].Apidologie,1979,10(1):43-53.
[17]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.
[18]GILLIAM M.Microbiology of pollen and bee bread:The genus Bacillus[J].Apidologie,1979,10(3):269-275.
[19]崔学沛.意大利天然成熟蜂粮菌种鉴定及人工蜂粮发酵影响因素的研究[D].泰安:山东农业大学,2015.
[20]GONZALEZ G,HINJIO M J,MATEO R,et al.Occurrence of mycotoxin producing fungi in bee pollen[J].Apidologie,2005,105(1):1-9.
[21]GILLIAM M.Microbiology of pollen and bee bread:Taxonomy and enzymology of molds[J].Apidologie,1989,20(1):53-68.
[22]苏松坤.蜂粮的酿制机理和营养价值的研究[D].杭州:浙江大学,2000.
[23]ALEJANDRA V,TOBIASC O.The lactic acid bacteria involved in the production of bee pollen and bee bread[J].J Apicult Res,2015,48(3):189-195.
[24]MATTILA H R,RIOS D,WALKERSPERLING V E,et al.Characterization of the active microbiotas associated with honey bees reveals healthier and broader communities when Colonies are genetically diverse[J].Plos One,2012,7(3):1-11.
[25]李豆南,邱树毅.酱香大曲微生物菌群结构及微生物功能研究概述[J].中国酿造,2017,36(1):5-11.
[26]高寿增,刘阳,王海全.人工辅助加工蜂粮脾技术与应用[J].蜜蜂杂志,2005,25(7):19.
[27]张永华.蜂粮脾的提存和利用[J].中国养蜂,2002,53(6):14.
[28]江武军,吴小波,刘光楠,等.天然蜂粮生产技术与应用[J].中国农业科学,2017,50(19):382-383.
[29]刘祥伟,王静,高夫超,等.人工蜂粮酿制过程中p H值的测定[J].中国蜂业,2012,63(22):21-23.
[30]乔琳.蜂花粉固态发酵营养强化剂的研制[D].天津:天津科技大学,2005.
[31]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.
[32]冯永芬.蜂粮人工发酵新工艺的探索及其质量标准的制定[D].重庆:重庆大学,2015.
[33]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):119-129.
[34]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(1):91-92.
[35]杨茂森,张世文,王鑫,等.仿生蜂巢花粉制备方法及其活性成分测定的研究[J].中国蜂业,2017,68(5):48-51.
[36]HABRYKA C,KRUCZEK M,DRYGA B.Bee products used in apitherapy[J].World Sci News,2016,48:254-258.
[37]CEKSTERYTE V,NAVAKAUSKIENE R,TREGYTER G,et al.Fatty acid profiles of monofloral clover beebread and pollen and proteomics of red clover(Trifolium pratense)pollen[J].J Agr Chem Soc Jpn,2016,80(11):2100-2108.
[2]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.
[3]ISIDOROV V A,ISIDOROVA A G,SCZCZEPANIAK L,et al.Gas chromatographic-mass spectrometric investigation of the chemical composition of beebread[J].Food Chem,2009,115(3):1056-1063.
[4]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.
[5]徐丽娜.长木蜂生物学及其蜂粮营养评价[D].南京:南京林业大学,2008.
[6]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(2):248-259.
[7]KAPLAN M,KARAOGLU O,EROGLU N,et al.Fatty acid and proximate composition of bee bread[J].Food Technol Biotechnol,2016,54(4):497-504.
[8]HRYNIEWICKA M,KARPINSKA A,KIJEWSKA M,et al.LC/MS/MS analysis of alpha-tocopherol and coenzyme Q10content in lyophilized royal jelly,beebread and drone homogenate[J].J Mass Spectrom,2016,51(11):1023-1029.
[9]BRIDHETT R J,KIRK W D J,DRIJFHOUT F P.The use of a withinhive replication bioassay method to investigate the phagostimulatory effects of pollen,bee bread and pollen extracts,on free-flying honey bee colonies[J].Apidologie,2014,46(3):315-325.
[10]江武军,曾志将.蜂粮研究进展[J].黑龙江畜牧兽医,2015,1(2):118-119.
[11]GOLUBKINA N A,SHESHNITSAN S S,KAPITALCHUK M V,et al.Variations of chemical element composition of bee and beekeeping products in different taxons of the biosphere[J].Ecol Indicat,2016,66:452-457.
[12]LOZO J,BERIC T,TERZIC A,et al.Microbiota associated with pollen,bee bread,larvae and adults of solitary bee Osmia cornuta(Hymenoptera:Megachilidae)[J].B Entomol Res,2015,105(4):470-476.
[13]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,2001,19(3):179-183.
[14]ASAMA T,ARIMA T H,GOMI T,et al.Lactobacillus kunkeei YB38from honeybee products enhances lg A production in healthy adults[J].J Appl Microbiol,2015,119(3):818-826.
[15]刘赛.蜂粮中乳酸菌的分离鉴定及其在蜂花粉发酵中的应用[D].福州:福建农林大学,2012.
[16]GILLIAM M.Microbiology of pollen and bee bread:The yeasts[J].Apidologie,1979,10(1):43-53.
[17]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.
[18]GILLIAM M.Microbiology of pollen and bee bread:The genus Bacillus[J].Apidologie,1979,10(3):269-275.
[19]崔学沛.意大利天然成熟蜂粮菌种鉴定及人工蜂粮发酵影响因素的研究[D].泰安:山东农业大学,2015.
[20]GONZALEZ G,HINJIO M J,MATEO R,et al.Occurrence of mycotoxin producing fungi in bee pollen[J].Apidologie,2005,105(1):1-9.
[21]GILLIAM M.Microbiology of pollen and bee bread:Taxonomy and enzymology of molds[J].Apidologie,1989,20(1):53-68.
[22]苏松坤.蜂粮的酿制机理和营养价值的研究[D].杭州:浙江大学,2000.
[23]ALEJANDRA V,TOBIASC O.The lactic acid bacteria involved in the production of bee pollen and bee bread[J].J Apicult Res,2015,48(3):189-195.
[24]MATTILA H R,RIOS D,WALKERSPERLING V E,et al.Characterization of the active microbiotas associated with honey bees reveals healthier and broader communities when Colonies are genetically diverse[J].Plos One,2012,7(3):1-11.
[25]李豆南,邱树毅.酱香大曲微生物菌群结构及微生物功能研究概述[J].中国酿造,2017,36(1):5-11.
[26]高寿增,刘阳,王海全.人工辅助加工蜂粮脾技术与应用[J].蜜蜂杂志,2005,25(7):19.
[27]张永华.蜂粮脾的提存和利用[J].中国养蜂,2002,53(6):14.
[28]江武军,吴小波,刘光楠,等.天然蜂粮生产技术与应用[J].中国农业科学,2017,50(19):382-383.
[29]刘祥伟,王静,高夫超,等.人工蜂粮酿制过程中p H值的测定[J].中国蜂业,2012,63(22):21-23.
[30]乔琳.蜂花粉固态发酵营养强化剂的研制[D].天津:天津科技大学,2005.
[31]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.
[32]冯永芬.蜂粮人工发酵新工艺的探索及其质量标准的制定[D].重庆:重庆大学,2015.
[33]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):119-129.
[34]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(1):91-92.
[35]杨茂森,张世文,王鑫,等.仿生蜂巢花粉制备方法及其活性成分测定的研究[J].中国蜂业,2017,68(5):48-51.
[36]HABRYKA C,KRUCZEK M,DRYGA B.Bee products used in apitherapy[J].World Sci News,2016,48:254-258.
[37]CEKSTERYTE V,NAVAKAUSKIENE R,TREGYTER G,et al.Fatty acid profiles of monofloral clover beebread and pollen and proteomics of red clover(Trifolium pratense)pollen[J].J Agr Chem Soc Jpn,2016,80(11):2100-2108.