Arı Ekmeğı (Perga)
Özet
Fermente yiyecek ve içecekler dünyadaki her toplumun beslenme kültürünün temelini oluşturmakta ve o toplumun kültürel tarihini taşımaktadır. Fermentasyon sonucunda gıdaların korunması, besin değerlerinin zenginleşmesi, antioksidan üretimi, terapötik ve immünolojik etkileri gibi önemli fonksiyonlar ortaya çıkmaktadır. Arı ekmeği; çiçek ve diğer meyve tatları ile birlikte arı tükürüğü, polen ve nektar karışımından oluşan keskin bir tada sahip fermente bir arı ürünüdür. Arıların çiçek çiçek gezerek arka bacaklarındaki sepetçiğe topladıkları polen, çeşitli mikroorganizmalar sayesinde fermentasyonu gerçekleşerek arı ekmeğine dönüşmekte ve zengin biyoaktif özellik kazanmaktadır. Bu bölümde arı ekmeği hakkında önce genel bilgiler sunulmuş ve arı ekmeğinin biyolojik etkilerinin incelendiği çalışmalara da yer verilmiştir.
Referanslar
Dodoloğlu A, Genç F. Some Physiological Characteristics of Caucasian and Anatolian Honeybee (Apis mellifera L.) Races and Their Crossbreeds. Turkish Journal of Veterinary & Animal Sciences. 2002; 26(4): 715-722.
Mărgăoan R, Stranț M, Varadi A, et al. Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants. 2019; 8(12): 568. https://doi.org/10.3390/antiox8120568
Bogdanov S. Pollen: Nutrition, Functional Properties, Health: A Review. Bee Product Science. 2011; pp. 1-34.
Fuenmayor B, Zuluaga D, Díaz M, et al. Evaluation of the physicochemical and functional properties of Colombian bee pollen. Revista MVZ Córdoba. 2014;19(1): 4003-4014.
Urcan AC, Al Marghitas L, Dezmirean DS, et al. Chemical composition and biological activities of beebread–review. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies. 2017; 74(1) :6-14. https://doi.org/10.15835/buasvmcn-asb: 12646
Kieliszek M, Piwowarek K, Kot A.M, et al. Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology. 2018;71:170-80. https://doi.org/10.1016/j.tifs.2017.10.021
Bakour M, Fernandes Â, Barros L, et al. Bee bread as a functional product: Chemical composition and bioactive properties. LWT. 2019; 109:276-82. https://doi.org/10.1016/j.lwt.2019.02.008
Khalifa SA, Elashal M, Kieliszek M, et al. Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology. (2020). 97, 300-316. https://doi.org/10.1016/j.tifs.2019.08.021
Aylanc V, Falcão SI, Ertosun S, et al. From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science & Technology. 2021; 109: 464-481. https://doi.org/10.1016/j.tifs.2021.01.042
Vásquez A, Olofsson TC. The lactic acid bacteria involved in the production of bee pollen and bee bread. Journal of apicultural research. 2009; 48(3): 189-195. https://doi.org/10.3896/IBRA.1.48.3.07
Mayda N, Özkök A, Ecem Bayram N, et al. Bee bread and bee pollen of different plant sources: Determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization. 2020; 14(4): 1795-1809. https://doi.org/10.1007/s11694-020-00427-y
Zuluaga CM, Serratob JC, Quicazana MC. Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chem. Eng. 2015; 43: 175-180.
Bogdanov S. The bee pollen book. Bulgaria: Bee Product Science. 2016: p 1-34
Nagai T, Nagashima T, Suzuki N, et al. Antioxidant activity and angiotensin I-converting enzyme inhibition by enzymatic hydrolysates from bee bread. Zeitschrift für Naturforschung C. 2005; 60(1-2): 133-138. https://doi.org/10.1515/znc-2005-1-224
Aylanc V, Tomás A, Russo-Almeida P, et al. Assessment of bioactive compounds under simulated gastrointestinal digestion of bee pollen and bee bread: Bioaccessibility and antioxidant activity. Antioxidants. 2021; 10(5): 651. https://doi.org/10.3390/antiox10050651
Ialomiteanu M, Daghie V, Nicolau N, et al. Behandlung von Hepatitiden mit Pollen und Bienenbrot Neues in der Apitherapie. Apimondia. 1976; 292-302.
Bakour M, Al-Waili NS, El Menyiy N, et al. Antioxidant activity and protective effect of bee bread (honey and pollen) in aluminum-induced anemia, elevation of inflammatory makers and hepato-renal toxicity. Journal of food science and technology. 2017; 54(13): 4205-4212. https://doi.org/10.1007/s13197-017-2889-9
Pérez-Pérez E, Sulbarán-Mora M, Barth O, et al. Bioactivity and Botanical Origin of Austroplebeia and Tetragonula Australian Pot-Pollen. In Pot-Pollen in Stingless Bee Melittology. Springer. Cham. 2018: 377-390. https://doi.org/10.1007/978-3-319-61839-5_27
Pełka K, Otłowska O, Worobo RW, et al. Bee bread exhibits higher antimicrobial potential compared to bee pollen. Antibiotics. 2021; 10(2): 125. https://doi.org/10.3390/antibiotics10020125
Akhir RAM, Bakar MFA, Sanusi SB. Antioxidant and antimicrobial activity of stingless bee bread and propolis extracts. In AIP conference proceedings AIP Publishing LLC. 2017; 1891 (1): 020090). https://doi.org/10.1063/1.5005423
Ivanišová E, Kačániová M, Frančáková H, et al. Bee bread – perspective source of bioactive compounds for future. Potravinarstvo (Scientific Journal for Food Industry). 2018; 9(1): 592–598. https://doi.org/10.5219/558
Capcarova M, Kalafova A, Schwarzova M, et al. Consumption of bee bread influences glycaemia and development of diabetes in obese spontaneous diabetic rats. Biologia. 2020; 75(5): 705-711.
Martiniakova M, Blahova J, Kovacova V, et al. Bee bread can alleviate lipid abnormalities and impaired bone morphology in obese Zucker diabetic rats. Molecules. 2021; 26(9): 2616. https://doi.org/10.3390/molecules26092616
Bakour M, El Menyiy N, El Ghouizi A, et al. Hypoglycemic, hypolipidemic and hepato-protective effect of bee bread in streptozotocin-induced diabetic rats. Avicenna Journal of Phytomedicine. 2021; 11(4): 343. https://doi.org/10.22038/AJP.2021.17748
Doğanyiğit Z, Arda UNER, Oflamaz AO, et al. Protective Effect of Propolis and Bee Bread in Experimental Gastric Ulcer Model. Mellifera. 2021; 21(1): 18-28.
Shehu MB. The Effect of Beebread on Wound Healing in Malnourished Rabbits. Ph.D. Thesis, Universiti Sains, Gelugor, Penang, Malaysia. 2014; p. 58.
Caner A, Onal MG, Silici S. The effect of bee bread (Perga) with chemotherapy on MDA-MB-231 cells. Molecular Biology Reports. 2021; 48(3): 2299-2306. https://doi.org/10.1007/s11033-021-06259-3
Kaplan M, Karaoglu Ö, Eroglu N, et al. Fatty acid and proximate composition of bee bread. Food technology and biotechnology. 2016; 54(4): 497-504. https://doi.org/10.17113/ftb.54.04.16.4635
Kato A, Ando K, Tamura G, et al. Effects of some fatty acid esters on the viability and transplantability of Ehrlich ascites tumor cells. Cancer Res. 1971; 31: 501–504.
Li Z, Huang Q, Liu Y, et al. Natural bee bread positively regulates lipid metabolism in rats. International Journal of Agricultural Science and Food Technology. 2021; 7(3): 266-271. https://dx.doi.org/10.17352/2455-815X.000118
Anđelković B, Jevtić G, Mladenović M, et al. Quality of pollen and honey bee bread collected in spring. Journal of Hygienic Engineering and Design. 2012; 1: 275-277.
Mohammad SM, Mahmud-Ab-Rashid NK, Zawawi N. Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits. Molecules. 2021; 26(4): 957. https://doi.org/10.3390/molecules26040957
Kaškonien ̇e V, Adaškeviˇci ̄ut ̇e V, Kaškonas P, et al. Antimicrobial and antioxidant activities of natural andfermented bee pollen. Food Biosci.2020; 34: 100532. https://doi.org/10.1016/j.fbio.2020.100532
Katan MB, Grundy SM, Jones P, et al. Efficacy and safety of plant stanols and sterols in the management of blood cholesterol levels. In Mayo Clinic Proceedings. 2003; 78 (8): 965-978. https://doi.org/10.4065/78.8.965
Referanslar
Dodoloğlu A, Genç F. Some Physiological Characteristics of Caucasian and Anatolian Honeybee (Apis mellifera L.) Races and Their Crossbreeds. Turkish Journal of Veterinary & Animal Sciences. 2002; 26(4): 715-722.
Mărgăoan R, Stranț M, Varadi A, et al. Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants. 2019; 8(12): 568. https://doi.org/10.3390/antiox8120568
Bogdanov S. Pollen: Nutrition, Functional Properties, Health: A Review. Bee Product Science. 2011; pp. 1-34.
Fuenmayor B, Zuluaga D, Díaz M, et al. Evaluation of the physicochemical and functional properties of Colombian bee pollen. Revista MVZ Córdoba. 2014;19(1): 4003-4014.
Urcan AC, Al Marghitas L, Dezmirean DS, et al. Chemical composition and biological activities of beebread–review. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies. 2017; 74(1) :6-14. https://doi.org/10.15835/buasvmcn-asb: 12646
Kieliszek M, Piwowarek K, Kot A.M, et al. Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology. 2018;71:170-80. https://doi.org/10.1016/j.tifs.2017.10.021
Bakour M, Fernandes Â, Barros L, et al. Bee bread as a functional product: Chemical composition and bioactive properties. LWT. 2019; 109:276-82. https://doi.org/10.1016/j.lwt.2019.02.008
Khalifa SA, Elashal M, Kieliszek M, et al. Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology. (2020). 97, 300-316. https://doi.org/10.1016/j.tifs.2019.08.021
Aylanc V, Falcão SI, Ertosun S, et al. From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science & Technology. 2021; 109: 464-481. https://doi.org/10.1016/j.tifs.2021.01.042
Vásquez A, Olofsson TC. The lactic acid bacteria involved in the production of bee pollen and bee bread. Journal of apicultural research. 2009; 48(3): 189-195. https://doi.org/10.3896/IBRA.1.48.3.07
Mayda N, Özkök A, Ecem Bayram N, et al. Bee bread and bee pollen of different plant sources: Determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization. 2020; 14(4): 1795-1809. https://doi.org/10.1007/s11694-020-00427-y
Zuluaga CM, Serratob JC, Quicazana MC. Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chem. Eng. 2015; 43: 175-180.
Bogdanov S. The bee pollen book. Bulgaria: Bee Product Science. 2016: p 1-34
Nagai T, Nagashima T, Suzuki N, et al. Antioxidant activity and angiotensin I-converting enzyme inhibition by enzymatic hydrolysates from bee bread. Zeitschrift für Naturforschung C. 2005; 60(1-2): 133-138. https://doi.org/10.1515/znc-2005-1-224
Aylanc V, Tomás A, Russo-Almeida P, et al. Assessment of bioactive compounds under simulated gastrointestinal digestion of bee pollen and bee bread: Bioaccessibility and antioxidant activity. Antioxidants. 2021; 10(5): 651. https://doi.org/10.3390/antiox10050651
Ialomiteanu M, Daghie V, Nicolau N, et al. Behandlung von Hepatitiden mit Pollen und Bienenbrot Neues in der Apitherapie. Apimondia. 1976; 292-302.
Bakour M, Al-Waili NS, El Menyiy N, et al. Antioxidant activity and protective effect of bee bread (honey and pollen) in aluminum-induced anemia, elevation of inflammatory makers and hepato-renal toxicity. Journal of food science and technology. 2017; 54(13): 4205-4212. https://doi.org/10.1007/s13197-017-2889-9
Pérez-Pérez E, Sulbarán-Mora M, Barth O, et al. Bioactivity and Botanical Origin of Austroplebeia and Tetragonula Australian Pot-Pollen. In Pot-Pollen in Stingless Bee Melittology. Springer. Cham. 2018: 377-390. https://doi.org/10.1007/978-3-319-61839-5_27
Pełka K, Otłowska O, Worobo RW, et al. Bee bread exhibits higher antimicrobial potential compared to bee pollen. Antibiotics. 2021; 10(2): 125. https://doi.org/10.3390/antibiotics10020125
Akhir RAM, Bakar MFA, Sanusi SB. Antioxidant and antimicrobial activity of stingless bee bread and propolis extracts. In AIP conference proceedings AIP Publishing LLC. 2017; 1891 (1): 020090). https://doi.org/10.1063/1.5005423
Ivanišová E, Kačániová M, Frančáková H, et al. Bee bread – perspective source of bioactive compounds for future. Potravinarstvo (Scientific Journal for Food Industry). 2018; 9(1): 592–598. https://doi.org/10.5219/558
Capcarova M, Kalafova A, Schwarzova M, et al. Consumption of bee bread influences glycaemia and development of diabetes in obese spontaneous diabetic rats. Biologia. 2020; 75(5): 705-711.
Martiniakova M, Blahova J, Kovacova V, et al. Bee bread can alleviate lipid abnormalities and impaired bone morphology in obese Zucker diabetic rats. Molecules. 2021; 26(9): 2616. https://doi.org/10.3390/molecules26092616
Bakour M, El Menyiy N, El Ghouizi A, et al. Hypoglycemic, hypolipidemic and hepato-protective effect of bee bread in streptozotocin-induced diabetic rats. Avicenna Journal of Phytomedicine. 2021; 11(4): 343. https://doi.org/10.22038/AJP.2021.17748
Doğanyiğit Z, Arda UNER, Oflamaz AO, et al. Protective Effect of Propolis and Bee Bread in Experimental Gastric Ulcer Model. Mellifera. 2021; 21(1): 18-28.
Shehu MB. The Effect of Beebread on Wound Healing in Malnourished Rabbits. Ph.D. Thesis, Universiti Sains, Gelugor, Penang, Malaysia. 2014; p. 58.
Caner A, Onal MG, Silici S. The effect of bee bread (Perga) with chemotherapy on MDA-MB-231 cells. Molecular Biology Reports. 2021; 48(3): 2299-2306. https://doi.org/10.1007/s11033-021-06259-3
Kaplan M, Karaoglu Ö, Eroglu N, et al. Fatty acid and proximate composition of bee bread. Food technology and biotechnology. 2016; 54(4): 497-504. https://doi.org/10.17113/ftb.54.04.16.4635
Kato A, Ando K, Tamura G, et al. Effects of some fatty acid esters on the viability and transplantability of Ehrlich ascites tumor cells. Cancer Res. 1971; 31: 501–504.
Li Z, Huang Q, Liu Y, et al. Natural bee bread positively regulates lipid metabolism in rats. International Journal of Agricultural Science and Food Technology. 2021; 7(3): 266-271. https://dx.doi.org/10.17352/2455-815X.000118
Anđelković B, Jevtić G, Mladenović M, et al. Quality of pollen and honey bee bread collected in spring. Journal of Hygienic Engineering and Design. 2012; 1: 275-277.
Mohammad SM, Mahmud-Ab-Rashid NK, Zawawi N. Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits. Molecules. 2021; 26(4): 957. https://doi.org/10.3390/molecules26040957
Kaškonien ̇e V, Adaškeviˇci ̄ut ̇e V, Kaškonas P, et al. Antimicrobial and antioxidant activities of natural andfermented bee pollen. Food Biosci.2020; 34: 100532. https://doi.org/10.1016/j.fbio.2020.100532
Katan MB, Grundy SM, Jones P, et al. Efficacy and safety of plant stanols and sterols in the management of blood cholesterol levels. In Mayo Clinic Proceedings. 2003; 78 (8): 965-978. https://doi.org/10.4065/78.8.965
