Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium
Abstract
:1. Introduction
2. Materials and Methods
2.1. Biological Material
2.2. Pollen Fermentation with the Kombucha Consortium
2.3. Pollen Biosilica Solubilization
2.4. Determination of the Total Phenolic and Flavonoid Compounds
2.5. Antioxidant Activity
2.6. Dynamics of Lactic Acid Bacteria Population During Product Fermentation
2.6.1. Real Time PCR (qPCR) Technique
2.6.2. On-plate LAB Counting
2.7. Analysis of Organic Acids
2.7.1. Analysis of Hydroxy-Acids
2.7.2. Analysis of Short Chains Fatty Acids
2.8. Ultrastructural and Morphological Analysis
2.9. Biocompatibility and Antitumoral Activity
2.9.1. Cell Viability
2.9.2. Cell Morphology
2.10. Statistical Analysis
3. Results
3.1. Release of Pollen Biosilica, Polyphenols and Flavonoids During Fermentation with Kombucha
3.2. Dynamic of Lactic Acid Bacteria Population During Product Fermentation
3.3. Dynamics of Organic Acids During Product Fermentation
3.4. Morphological and Structural Analysis of Fermented Pollen
3.5. Cytotoxic and Antitumoral Effects of Spray-Dried Product
Cell Morphology
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Fermentation Time (days) | TEAC (µg Trolox/mL) | DPPH (Inhibition Grade%/mL) | IC50 (mg/mL) |
---|---|---|---|
1 | 8.83 ± 0.17 | 1.35 ± 0.1 | 15.16 |
2 | 3.54 ± 0.63 | 1.32 ± 0.13 | 13.76 |
3 | 3.9 ± 0.18 | 1.62 ± 0.04 | 14 |
4 | 4.21 ± 0.21 | 1.64 ± 0.03 | 12.6 |
5 | 5.61 ± 0.22 | 2.16 ± 0.06 | 14.96 |
6 | 7.8 ± 0.26 | 2.85 ± 0.07 | 13.76 |
7 | 7.23 ± 0.31 | 3.79 ± 0.07 | 11.97 |
8 | 16.24 ± 0.34 | 4.87 ± 0.04 | 11.95 |
9 | 20.94 ± 0.67 | 4.86 ± 0.11 | 11.68 |
10 | 22.95 ± 0.77 | 4.91 ± 0.11 | 10.56 |
Sample | Day | Hydroxy-Acids | Short-Chain Fatty Acids | ||||
---|---|---|---|---|---|---|---|
Citric Acid, g/L | Gluconic Acid, g/L | Lactic Acid, g/L | Acetic Acid, g/L | Propionic Acid, g/L | butyric Acid, g/L | ||
K Lab | 0 | ND | 0.545 ± 0.006 | 0.38 ± 0.01 | 0.375 ± 0.005 | ND | ND |
5 | ND | 0.56 ± 0.006 | 0.36 ± 0.006 | 0.605 ± 0.004 | ND | 0.14 ± 0.011 | |
9 | ND | 0.555 ± 0.014 | 0.36 ± 0.006 | 1.32 ± 0.03 | 0.12 ± 0.033 | 0.18 ± 0.014 | |
13 | ND | 0.94 ± 0.03 | 0.37 ± 0.006 | 2.32 ± 0.015 | 0.16 ± 0.024 | 0.28 ± 0.017 | |
17 | ND | 1.59 ± 0.043 | 0.375 ± 0.003 | 4.66 ± 0.025 | 0.24 ± 0.016 | 0.30 ± 0.021 | |
KP Lab | 0 | 0.02 ± 0.005 | 2.795 ± 0.015 | 0.46 ± 0.015 | 0.415 ± 0.005 | 0.095 ± 0.012 | 0.12 ± 0.038 |
5 | 0.02 ± 0.005 | 3.155 ± 0.016 | 0.44 ± 0.01 | 0.515 ± 0.007 | 0.205 ± 0.034 | 0.44 ± 0.032 | |
9 | 0.045 ± 0.005 | 3.59 ± 0.090 | 0.57 ± 0.02 | 2.275 ± 0.013 | 0.31 ± 0.023 | 0.74 ± 0.028 | |
13 | 0.04 ± 0.003 | 2.545 ± 0.005 | 0.72 ± 0.01 | 2.25 ± 0.04 | 0.42 ± 0.014 | 1.06 ± 0.063 | |
17 | 0.055 ± 0.005 | 2.26 ± 0.02 | 0.77 ± 0.01 | 3.51 ± 0.11 | 0.56 ± 0.041 | 1.78 ± 0.054 | |
K Pilot | 18 | ND | 2.645 ± 0.14 | 1.75 ± 0.15 | 17.64 ± 0.21 | 0.27 ± 0.032 | 0.84 ± 0.037 |
KP Pilot | 18 | 0.09 ± 0.001 | 3.975 ± 0.32 | 10.265 ± 0.42 | 19.56 ± 0.18 | 0.66 ± 0.037 | 1.92 ± 0.033 |
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Uțoiu, E.; Matei, F.; Toma, A.; Diguță, C.F.; Ștefan, L.M.; Mănoiu, S.; Vrăjmașu, V.V.; Moraru, I.; Oancea, A.; Israel-Roming, F.; et al. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients 2018, 10, 1365. https://doi.org/10.3390/nu10101365
Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, et al. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients. 2018; 10(10):1365. https://doi.org/10.3390/nu10101365
Chicago/Turabian StyleUțoiu, Elena, Florentina Matei, Agnes Toma, Camelia Filofteia Diguță, Laura Mihaela Ștefan, Sorin Mănoiu, Virgil Valeriu Vrăjmașu, Ionuț Moraru, Anca Oancea, Florentina Israel-Roming, and et al. 2018. "Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium" Nutrients 10, no. 10: 1365. https://doi.org/10.3390/nu10101365