ARI POLENİNİN BAZI FİZİKSEL, FONKSİYONEL VE KİMYASAL ÖZELLİKLERİ VE BİYOLOJİK ETKİLERİ

Year 2023, Volume: 23 Issue: 2, 280 - 295, 19.11.2023

Sude Eşerler , Sevilay Vardarlı , Güliye Savaş , Ceren Mutlu

https://doi.org/10.31467/uluaricilik.1319365

Cited By: 1

Abstract

Bal arıları çiçekli bitkilerden topladıkları polenleri ağız salgıları ve bitki nektarları ile karıştırarak arı poleni üretmektedir. Arı polenleri gelişiminin ilk dönemlerinde olan arı larvalarının beslenmesi amacıyla kullanılırken aynı zamanda arıcılar tarafından kovan girişlerine yerleştirilen polen tuzakları ile toplanıp işlenerek insanlar tarafından da tüketilmektedir. Bileşiminde su, karbonhidratlar, proteinler, aminoasitler, lipitler, yağ asitleri, karotenoidler, fenolik bileşikler, enzimler, vitaminler ve mineraller bulunan arı poleninin sağlık açısından antimikrobiyal, antioksidan, antikanser ve antiinflamatuar özellikler gibi birçok olumlu etkisinin bulunduğu belirtilmiştir. Zengin besinsel özellikleri ve sağlık etkileri nedenleriyle doğrudan tüketilebilen arı poleni bunların yanı sıra çözünürlük, su ve yağ tutma kapasitesi ve emülsifikasyon gibi gıda teknolojisi açısından önemli fonksiyonel özellikleri nedeniyle de farklı gıdalara bileşim unsuru olarak ilave edilmektedir. Bununla birlikte giderek artan sağlıklı beslenme bilinci ve alternatif doğal ürünler arayışına olan eğilim diğer arıcılık ürünlerine olduğu gibi arı polenine olan ilgiyi de artırmaktadır. Buradan hareketle ilgili çalışma arı poleninin bazı fiziksel, fonksiyonel ve kimyasal özellikleri ile metabolizma üzerindeki biyolojik etkileri ve gıdalarda kullanım imkanları hakkındaki bilgilerin derlenmesi amaçlanarak gerçekleştirilmiştir.

Keywords

Arı poleni, Fenolik, Karotenoid, Antioksidan, Anti-inflamatuvar

Some Physical, Functional and Chemical Properties and Biological Effects of Bee Pollen

Abstract

Honeybees gather pollen grains from flowering plants and mix them with their own secretions and some nectar to form bee pollen pellets. Bee pollen is used for the nutrition of bee larvae in the early stages of their development. Besides, bee pollen is also consumed by humans after being collected by pollen traps placed at the hive entrance and processed by beekeepers. Bee pollen contains soluble sugars, proteins, carotenoids, phenolic compounds, vitamins, and minerals and has been reported to have several positive health effects such as antimicrobial, antioxidant, anticancer, and anti-inflammatory activity. Bee pollen is added as an additive to various foods due to its nutritional value, positive effects on health, and functional properties such as solubility, water and fat retention capacity, and emulsification. Furthermore, the increasing awareness of healthy nutrition and the tendency to seek alternative natural products increase the interest in bee pollen as well as other beekeeping products. From this point of view, this study was carried out to review the knowledge of some physical, chemical, and functional properties of bee pollen, along with its biological effects and potential use in foods.

Keywords

Bee pollen, Phenolic, Carotenoid, Antioxidant, Anti-inflammatory

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