Arı sütü 10- Hidroksi-2-Dekanoik asit (10-HDA) miktarı ne olmalıdır?

Year 2020, Volume: 33 Issue: 3, 347 - 350, 28.12.2020

Merve Keskin , Asli Özkök , Fatma Karahalil , Sevgi Kolaylı

https://doi.org/10.29136/mediterranean.698926

Cited By: 1

Abstract

Arı sütü binlerce çiçekten özümsenen nektar ve çiçek polenleri ile bal arılarının enzimlerini de içeren, akıcı jel halinde ve kremsi-beyaz renkteki etkili bir salgıdır. Besin değeri yüksek bu ürün amino asit, peptit, protein ve minerallerden oluşur. Arı sütünün en önemli özelliği diğer arı ürünlerinde bulunmayan kısa zincirli hidroksi yağ asitlerince zengin oluşudur. Anti-bakteriyel, anti-tümoral, ve immün sistemi uyarıcı özelliğe sahip arı sütünün majör yağ asidi trans-10-hidroksi-2-dekanoik asit (10-HDA)’dır. Yapılan bu çalışma ile farklı yıllarda toplanan arı sütü örneklerinin nem ve 10-HDA miktarı tayin edildi. HPLC-UV ile ölçülen 10-HDA miktarının yıllara göre ortalama %2.1 ile %2.6 arasında değiştiği tespit edildi. Arı sütü nem içeriğinin ise ortalama %62.6 ile %66.5 arasında değiştiği tespit edildi.

Keywords

10- HDA, Arı sütü, yağ asidi

Supporting Institution

Bee&You (Bee’O ®, SBS Scientific Bio Solutions Inc, İstanbul, Türkiye)

Thanks

Arı sütü örneklerinin temininde desteklerini esirgemeyen Bee&You (Bee’O ®, SBS Scientific Bio Solutions Inc, İstanbul, Türkiye) firmasına teşekkür ederiz.

What should be the amount of 10- Hydroxi-2-Decanoic Acid (10-HDA) in royal jelly?

Abstract

Royal jelly is an effective secretion of creamy-white color with flowing gel that contains nectar of thousands of flower pollen and enzymes of honey bees. Royal jelly is very rich in nutritional value. It contains a wide variety of enzymes, peptides and amino acids. There are short-chain hydroxy fatty acids found in royal jelly but not found in other foods, which are claimed to have anti-tumor, anti-bacterial, and immune regulatory activity. Trans-10-hydroxy-2-decanoic acid (10-HDA) is the major fatty acid in royal jelly and its amount in royal jelly is an important indicator. In this study, 10-HDA, in royal jelly samples collected in different years, were determined by using HPLC-UV. The moisture content of royal jelly samples was determined gravimetrically. It was found that the amount of 10-HDA varied between 2.1 and 2.6% on average per year. It was determined that the moisture content of royal jelly was between 62.6% and 66.5% on average.

Keywords

10-HAD, Royal jelly, Fatty acid

References

• Garcia-Amoedo LH, Almeida-Muradian LB (2007) Physicochemical composition of pure and adulterated royal jelly. Química Nova 30(2): 257-259.
• GETAT Yönetmeliği (2014) Resmi gazete, 29158.
• Horwitz W, Latimer G (2000) Official methods of analysis of AOAC International. Gaithersburg MA, USA: Association of Official Analytical Chemist.
• ISO/DIS 12824 (2016) Royal jelly specifications AFNOR/ABNT.
• Kamakura M, Mitani N, Fukuda T, Fukushima M (2001) Antifatigue effect of fresh royal jelly in mice. Journal of Nutritional Science and Vitaminology 47: 394-401.
• Kanelis D, Tananaki C, Liolios V, Dimou M, Goras G, Rodopoulou MA, Karazafiris E, Thrasyvoulou A (2015) A suggestion for royal jelly specifications. Archives of Industrial Hygiene and Toxicology 66: 275-284.
• Kim J, Lee J (2010) Quantitative analysis of trans-10-hydroxy decenoic acid in royal jelly products purchased in USA by high performance liquid chromatography. Journal of Apicultural Science 54: 77-86.
• Kolayli S, Sahin H, Can Z, Yildiz O, Malkoc M, Asadov A (2015) Member of complementary medicinal food: Anatolian royal jellies, their chemical compositions, and antioxidant properties. Journal of Evidence-Based Complementary &Alternative Medicine 21(4): 43-48.
• Liu JR, Yang YC, Shi L, Peng C (2008) Antioxidant properties of royal jelly associated with larval age and time of harvest. Journal of Agricultural and Food Chemistry 56: 11447-11452.
• Nagai T, Nagashima T, Myoda T, Inoue R (2004) Preparation and functional properties of extracts from bee bread. Nahrung Food 48: 226-229.
• Pavel CI, Mărghitaş LA, Bobiş O, Dezmirean DS, Şapcaliu A, Radoi I, Mădaş MN (2011) Biological activities of royal jelly. Scientific Papers. Journal of Animal Science and Biotechnology 44: 108-118.
• Ramadana MF, Al-Ghamdi A (2012) Bioactive compounds and health-promoting properties of royal jelly: A Review. Journal of Functional Foods 4: 39-52.
• Tamura S, Amano S, Kono T, Kondoh J, Yamaguchi K, Kobayashi S (2009) Molecular characteristics and physiological functions of major royal jelly protein 1 oligomer. Proteomics 9: 5534-5543.
• Terada Y, Narukawa M, Watanabe T (2011) Specific hydroxy fatty acids in royal jelly activate TRPA1. Journal of Agricultural and Food Chemistry 59: 2627-2635.
• Uçar M (2018) Arı sütünün diyabet, tümör oluşumu ve metabolik sendrom üzerine etkisi. Online Türk Sağlık Bilimleri Dergisi 3(2): 101-112.
• Wytrychowski M, Chenavas S, Daniele G, Casabianca H, Batteau M, Guibert S, Brion B (2013) Physicochemical characterisation of French royal jelly: Comparison with commercial royal jellie sand royal jellies produced through artificial bee-feeding. Journal of Food Composition and Analysis 29: 126-133.
• Yavuz İ, Gürel F (2017) Chemical properties of the royal jellies in turkish markets. Mediterranean Agricultural Sciences 30(3): 281-285.
• Yukunc GO (2019) Royal jelly: Proteins and peptides. Journal of Apitherapy and Nature 2(2):59-70.
• Zheng HQ, Hu FL, Dietemann V (2010) Changes in composition of royal jelly harvested at different times: Consequences for quality standards. Apidologie 42(1): 39-47.