| Autor: |
Miłek M; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland., Mołoń M; Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland., Kielar P; Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland., Sidor E; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland.; Doctoral School, University of Rzeszów, Rejtana 16c, 35-959 Rzeszów, Poland., Bocian A; Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszów University of Technology, Powstańców Warszawy 6, 35-959 Rzeszow, Poland., Marciniak-Lukasiak K; Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland., Pasternakiewicz A; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland., Dżugan M; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland. |
| Abstrakt: |
The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antioxidant properties, as well as the bioaccessibility of proteins using an in vitro static digestion model were analyzed. The bioactivity of the obtained enriched honeys was tested using the yeast model. The research indicates the similarity of honeys with the addition of "artificial bee bread" to honey with natural ones. During in vitro digestion, good bioaccessibility of the protein from the tested products was demonstrated. The ability of the products to protect yeast cells against hydrogen superoxide-induced oxidative stress was demonstrated using a qualitative spot test, which was stronger in the case of enriched honey than in pure rapeseed control honey. Significant inhibition of the growth of both strains of yeast exposed to bee pollen-enriched honeys was also demonstrated. Furthermore, all tested samples showed significant genoprotective activity against the genotoxic effect of zeocin and the reduction of the number of DNA double-strand breaks by a minimum of 70% was observed. |
