Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system

Detalhes bibliográficos
Autor(a) principal: Aylanc, Volkan
Data de Publicação: 2023
Outros Autores: Falcão, Soraia, Vilas-Boas, Miguel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/29039
Resumo: Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.
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spelling Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal systemBee pollenBee breadNutritional compositionAmino acidsFatty acidsDigestibility degreeBee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020) and SusTEC (LA/P/0007/2021). Thanks to the Programa Apícola Nacional 2020-2022 (National Beekeeping Program) for funding the project “Standardization of production procedures and quality parameters of bee products” and to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project PDR2020- 1.0.1-FEADER-031734: “DivInA-Diversification and Innovation on Beekeeping Production” and project GreenHealth, Norte-01-0145- FEDER-000042. Thanks to national funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program-contract with Soraia I. Falc˜ao, and the Ph.D. research grant (2021.07764.BD) for Volkan Aylanc.ElsevierBiblioteca Digital do IPBAylanc, VolkanFalcão, SoraiaVilas-Boas, Miguel2024-01-03T11:04:02Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/29039engAylanc, Volkan: Falcão, Soraia; Vilas-Boas, Miguel (2023). Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system. Food Chemistry. ISSN 0308-8146. 413, p. 1-100308-814610.1016/j.foodchem.2023.1355971873-7072info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-10T01:19:14Zoai:bibliotecadigital.ipb.pt:10198/29039Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:31:00.979051Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
title Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
spellingShingle Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
Aylanc, Volkan
Bee pollen
Bee bread
Nutritional composition
Amino acids
Fatty acids
Digestibility degree
title_short Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
title_full Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
title_fullStr Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
title_full_unstemmed Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
title_sort Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system
author Aylanc, Volkan
author_facet Aylanc, Volkan
Falcão, Soraia
Vilas-Boas, Miguel
author_role author
author2 Falcão, Soraia
Vilas-Boas, Miguel
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Aylanc, Volkan
Falcão, Soraia
Vilas-Boas, Miguel
dc.subject.por.fl_str_mv Bee pollen
Bee bread
Nutritional composition
Amino acids
Fatty acids
Digestibility degree
topic Bee pollen
Bee bread
Nutritional composition
Amino acids
Fatty acids
Digestibility degree
description Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-01-01T00:00:00Z
2024-01-03T11:04:02Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/29039
url http://hdl.handle.net/10198/29039
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Aylanc, Volkan: Falcão, Soraia; Vilas-Boas, Miguel (2023). Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system. Food Chemistry. ISSN 0308-8146. 413, p. 1-10
0308-8146
10.1016/j.foodchem.2023.135597
1873-7072
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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