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, cilt.52, 2022 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52
  • Basım Tarihi: 2022
  • Doi Numarası: 10.26650/istanbuljpharm.2022.932126
  • Dergi Adı: Istanbul Journal of Pharmacy
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Anahtar Kelimeler: Bee bread (perga), Bee pollen, Exine layer, Microscopic analysis, CHEMICAL-COMPOSITION, FUNCTIONAL-PROPERTIES, APIS-MELLIFERA, PRESERVATION, BEEBREAD, GRAINS
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

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.