Abstract
SummaryThis study discussed the proximate composition, nutritional properties, amino acid profile and anti‐amylase activity of royal jelly, propolis and bee bread. Royal jelly, bee bread and propolis have lower protein and lipid and more sugar than soybeans and eggs. Soybeans have the highest energy, followed by bee bread, propolis, royal jelly and eggs. Eggs have the highest protein digestibility, followed by royal jelly, bee bread, soybeans and propolis. The primary amino acids in bee bread, royal jelly and propolis are proline, glycine, lysine, alanine, aspartic acid, serine, glutamic acid, threonine, arginine, leucine, tyrosine, phenylalanine, histidine, β‐aminobutyric acid, valine, asparagine and methionine. Amino acids from royal jelly, propolis and bee bread inhibited amylase by increasing Km/Vmax and decreasing Vmax and Km through un‐competitive or non‐competitive strategies. Molecular docking, ultraviolet absorption and fluorescence quenching analysis showed that amino acids interact with amylase structure at the allosteric site through van der Waals interactions and hydrogen bonds. Bee products can be used as food supplements, ingredients and medications to manage diabetes by inhibiting amylase.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
