Microscopic examination and comparison of exine layer of bee pollen and bee bread (Perga)

Year 2022, Volume: 52 Issue: 2, 187 - 191, 30.08.2022

Aslı Özkök , Monireh Bakhshpour , Nazlı Mayda , Adil Denizli , Kadriye Sorkun

https://doi.org/10.26650/IstanbulJPharm.2022.932126

Abstract

Background and Aims: Thanks to their high nutritional content and therapeutic effects, bee pollen and bee bread (perga) are used as a food supplement. Studies have shown that bee bread has more bioavailability than bee pollen. This situation has been explained by the fragmentation of the exine layers of pollen in bee bread in some studies. However, there is no clear microscopic study showing that the exine layer is broken. This study investigated for the first time whether the pollen grains in bee bread were fragmented in the exine layers after fermentation, in comparison with the pollen grains in bee pollen samples. Methods: Bee pollen and bee bread samples were collected from the same hives and pollen slides were prepared for exami- nation with light and SEM microscopes. Both of the pollen slides were compared and microscopic photographs were taken. Results: No deformation was observed in the exine layers of the pollen grains in bee bread after fermentation.
Conclusion: In many studies, the higher bioavailability of bee bread has been explained by the deformation at exine structure of the pollen grains. But it has not been supported microscopically in detail with both light and SEM microscopes. Our study’s conclusion was that no deformation was observed in the exine structures of the pollen in bee bread after fermentation.

Keywords

Bee bread (perga), Bee pollen, Exine layer, Microscopic analysis

Supporting Institution

Hacettepe University

Project Number

FHD-2018-16744

References

• Alataş, İ., Yalçın, L.İ. & Öztürk, A.İ. (1997). The effect of pollen trap- ping on the honey bee (Apis mellifera L.) colony development and honey field. Anadolu Journal of Aegean Agricultural Research Institute,7, 30–42.
• Almeida-Muradian, L., Pamplona, L.C., Coimbra, S. & Barth, O.M. (2005). Chemical composition and botanical evaluation of dried bee pollen pellets. Journal of Food Composition and Analysis, 18, 105–111.https://doi.org/10.1016/j.jfca.2003.10.008
• Bell, R.R., Thornber, E.J., Seet, J.L., Groves, M.T., Ho, N.P. & Bell, D.T. (1983). Composition and protein quality of honeybee-collected pollen of Eucalyptus marginata and Eucalyptus calophylla. The Journal of Nutrition, 113, 2479–2484.https://doi.org/10.1093/ jn/113.12.2479
• Bobis, O., Dezmirean, D.S., Marghitas, L.A., Bonta, V., Margaoan, R., Pasca, C. … Bandhari, P.S. (2017). Beebread from Apis mellifera and Apis dorsata, comparative chemical composition and bioactivity. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 74, 43–50.http:// dx.doi.org/10.15835/buasvmcn-asb:12620
• Campbell, I.D. (1991). Experimental mechanical destruction of pollen grains. Palynology, 15(1), 29–33.
• Campos, M.G., Bogdanov, S., de Almeida-Muradian, L.B., Szczesna, T., Mancebo, Y., Frigerio, C. & Ferreira, F. (2008). Pollen composition and standardisation of analytical methods. Journal of Apicultural Research, 47(2), 154–161.https://doi.org/10.1080/00218839.2008.11101443
• Campos, M.G.R., Frigerio, C., Lopes, J. & Bogdanov, S. (2010). What is the future of bee-pollen?Journal of ApiProduct and ApiMedical Science, 2, 131–144.https://doi.org/10.3896/IBRA.4.02.4.01
• D’Albore, G.R. (1997). Textbook of melissopalynology, Apimondia Congress.Bucharest, Romania.
• Doğan, C. & Erdem, S.Ö. (2018). Pollen morphology of some Are- naria taxa (Caryophyllaceae), Phytotaxa, 351, 29–40.
• Dustmann, J. (2007). Fresh pollen offers best therapeutic and nu- tritional benefits. Paper presented at the 5th German Apitherapy Congress. Passau, Germany.
• Erdtman, G. (1957). Pollen and spore morphology/plant tax- onomy. Gymnospermae, Pteridophyta, Bryophyta(illustrations). (An introduction to palynology. II.). Stockholm: Almqvist&Wiksell; New York, USA: The Ronald Press.
• Fuenmayor, C. B., Zuluaga, C. D., Díaz, C. M., Quicazán de, C.M., Cosio, M. & Mannino, S. (2014). Evaluation of the physicochemical and functional properties of Colombian bee pollen. Revista MVZ Córdoba, 19, 4003–4014.
• Gilliam, M., Wickerham, L., Morton, H.L. &Martin, R.D. (1974). Yeasts isolated from honey bees, Apis mellifera, fed 2, 4-D and antibi- otics. Journal of Invertebrate Pathology, 24,349–356.https://doi. org/10.1016/0022-2011(74)90013-5
• Gönül, S. (2016). Polen fermentasyonunun fenolik bileşiklerin biyoyararlılığı ve profilleri üzerindeki etkisi [Effect of pollen fermentation on bioavailability and profiles of phenolic com- pounds]. Master Thesis, Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, Turkey.
• Halbritter, H., Ulrich, S., Grimsson, F., Weber, M., Zetter, R., Hesse, M. & Frosch-Radivo, A. (2018). Illustrated pollen terminology. Spring- er International Publishing.
• Hall, S.A. (1981). Deteriorated pollen grains and the interpretation of Quaternary pollen diagrams. Review of Palaeobotany and Paly- nology, 32,193–206.https://doi.org/10.1016/0034-6667(81)90003-8
• Herbert Jr, E.W. & Shimanuki, H.(1978). Chemical composition and nutritive value of bee-collected and bee-stored pollen. Apidolo- gie, 9,33–40.
• Heslop-Harrison, J. (1968). Pollen wall development. Science, 161, 230–237. doi:10.1126/science.161.3838.230
• Howell, J. & Champie, C. (1981). Market and industrial aspects of bee pollen [USA].American Bee Journal, 121(11), 817–818.
• Ivanišová, E., Kačániová, M., Frančáková, H., Petrová, J., Hutková, J., Brovarskyi, V. … Musilová, J.(2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo Slovak Journal of Food Sciences,9, 592–598.
• Kapp, R.O. (1969). How to know pollen and spores. Pictured Key Nature Series. Wm. C. In: Brown Company Publishers, Dubuque, Iowa, USA.
• Kieliszek, M., Piwowarek, K., Kot, A.M., Błażejak, S., Chlebowska- Śmigiel, A. & Wolska I. (2018). Pollen and bee bread as new health- oriented products: A review. Trends in Food Science & Technology, 71, 170–180.
• Kňazovická, V., Mašková, Z., Vlková, E., Švejstil, R., Salmonová, H., Ivanišová, E. … Tokár, M.(2019). Pollen can testing of bee pollen fermentation in model conditions.Journal of Microbiology, Bio- technology and Food Sciences, 9,805–811. https://doi: 10.15414/ jmbfs.2018.8.2.805-811
• Komosinska-Vassev, K., Olczyk, P., Kaźmierczak, J., Mencner, L. & Olczyk, K.(2015). Bee pollen: chemical composition and thera- peutic application.Evidence-Based Complementary and Alternative Medicine, 2015,297425.https://doi.org/10.1155/2015/297425
• Markiewicz-Żukowska, R., Naliwajko, S.K., Bartosiuk, E., Moskwa, J., Isidorov, V., Soroczyńska, J. & Borawska, M.H. (2013). Chemical composition and antioxidant activity of beebread, and its influ- ence on the glioblastoma cell line (U87MG).Journal of Apicultural Science, 57,147–157.https://doi.org/10.2478/jas-2013-0025
• Martin, P.S.,& Byers, W. (1965). Pollen and archaeology at Wetherill Mesa. Memoirs of Society for American Archaeology. American Antiquity, 31(2), 122–135.
• Mayda, N., Özkök, A.,Bayram, N.E., Gerçek, Y.C. & Sorkun, K. (2020). Bee bread and bee pollen of different plant sources: Determi- nation of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characteriza- tion,1,1–15. https://doi.org/10.1007/s11694-020-00427-y
• Morais, M., Moreira, L., Feás, X. & Estevinho, L.M. (2011). Honey- bee-collected pollen from five Portuguese Natural Parks: Palyno-
• logical origin, phenolic content, antioxidant properties and an- timicrobial activity.Food and Chemical Toxicology,49,1096–1101. https://doi.org/10.1016/j.fct.2011.01.020
• Morgan, R., Flynn, J., Sena, V. & Bull, P. (2014). Experimental foren- sic studies of the preservation of pollen in vehicle fires. Science & Justice, 54, 141–145.https://doi.org/10.1016/j.scijus.2013.04.001
• Mutsaers, M., Blitterswijk, H., Leven, L., Kerkvliet, J. & Waerdt, J.(2005). Bee products: properties, processing and marketing, Wa- geningen, Netherlands: Agromisa Foundation / Technical Centre for Agricultural and Rural Cooperation (CTA).
• Nagai, T., Nagashima, T., Myoda, T. & Inoue, R. (2004). Preparation and functional properties of extracts from bee bread. Food/Nah- rung, 48, 226–229.https://doi.org/10.1002/food.200300421
• Olofsson, T.C. & Vásquez, A. (2008). Detection and identification of a novel lactic acid bacterial flora within the honey stomach of the honeybee Apis mellifera.Current Microbiology, 57,356–363.
• Özkök, A. (Ed.) (2018). Türkiye’de hızla büyüyen sektör: Arı ürün- lerine genel bir bakış [Fast growing sector in Turkey: An overview of bee products].Hacettepe Üniversitesi, Ankara, Turkey: Palme Yayıncılık.
• Silici S. (2014). Bee pollen and bee bread, Uludağ Bee Journal, 14,99–105.https://doi.org/10.31467/uluaricilik.376901
• Southworth, D. (1990). Exine biochemistry, microspores: Evolu- tion and ontogeny. In S. Blackmore & R.B. Knox (Eds.), Microspores Evolution and Ontogeny(pp.193–212). London, UK:Academic Press.
• Standifer, L. (1980). Honey bee nutrition and supplemental feed- ing. Beekeeping in the United States Agriculture Handbook, 335,39- 45.
• Twiddle, C.,& Bunting, M.(2010). Experimental investigations into the preservation of pollen grains: a pilot study of four pol- len types. Review of Palaeobotany and Palynology, 162, 621-630. https://doi.org/10.1016/j.revpalbo.2010.08.003
• Wiermann, R. & Gubatz, S. (1992). Pollen wall and sporopol- lenin. International Review of Cytology, 140,35–72.https://doi. org/10.1016/S0074-7696(08)61093-1
• Zuluaga, C.M., Serratob, J.C. & Quicazana, M.C. (2015). Chemical, nutritional and bioactive characterization of Colombian bee- bread. Chemical Engineering Journal, 43,175–180. https://doi. org/10.3303/CET1543030.