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Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system

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  • Additional Information
    • Publication Information:
      Elsevier
    • Publication Date:
      2023
    • Collection:
      Biblioteca Digital do Instituto Politécnico de Bragança (IPB)
    • Abstract:
      Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020) and SusTEC (LA/P/0007/2021). Thanks to the Programa Apícola Nacional 2020-2022 (National Beekeeping Program) for funding the project “Standardization of production procedures and quality parameters of bee products” and to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project PDR2020- 1.0.1-FEADER-031734: “DivInA-Diversification and Innovation on Beekeeping Production” and project GreenHealth, Norte-01-0145- FEDER-000042. Thanks to national funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program-contract with Soraia I. Falc˜ao, and the Ph.D. research grant (2021.07764.BD) for Volkan Aylanc. ; info:eu-repo/semantics/publishedVersion
    • ISSN:
      0308-8146
      1873-7072
    • Relation:
      info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT; LA/P/0007/2021; info:eu-repo/grantAgreement/FCT/POR_NORTE/2021.07764.BD/PT; Aylanc, Volkan: Falcão, Soraia; Vilas-Boas, Miguel (2023). Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system. Food Chemistry. ISSN 0308-8146. 413, p. 1-10; http://hdl.handle.net/10198/29039
    • Accession Number:
      10.1016/j.foodchem.2023.135597
    • Online Access:
      http://hdl.handle.net/10198/29039
      https://doi.org/10.1016/j.foodchem.2023.135597
    • Rights:
      openAccess ; http://creativecommons.org/licenses/by/4.0/
    • Accession Number:
      edsbas.68A6189D