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


ÖZKÖK A., YÜCEL M., Mayda N., DENİZLİ A., SORKUN K.

Istanbul Journal of Pharmacy, vol.52, 2022 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 52
  • Publication Date: 2022
  • Doi Number: 10.26650/istanbuljpharm.2022.932126
  • Journal Name: Istanbul Journal of Pharmacy
  • Journal Indexes: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Keywords: Bee bread (perga), Bee pollen, Exine layer, Microscopic analysis, CHEMICAL-COMPOSITION, FUNCTIONAL-PROPERTIES, APIS-MELLIFERA, PRESERVATION, BEEBREAD, GRAINS
  • Bursa Uludag University Affiliated: No

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.