Synbiotyczne działanie produktów pszczelich wytwarzanych ze źródeł roślinnych

Abstract

The publication discusses the new use of natural products produced by bees from plant sources (honey, pollen and bee bread) as synbiotics, because they have both prebiotic and probiotic activity. The basis for classification to these groups are the carbohydrates present in them: disaccharides, trisaccharides, other oligosaccharides, polysaccharides and fructooligosaccharides known for their beneficial effects on the body (prebiotic effect), as well as live microorganisms typical of fresh products (probiotic effect). On this basis, bee products (honey, pollen and bee bread) can significantly supplement the level of prebiotics in the body, and honey can additionally be a source of probiotic microorganisms. In the group of oligosaccharides, the most important prebiotic substances are: 1-kestosis and panosis, and among polysaccharides, amylose, cellulose, pectins and dextrins. During processing in the hive, both the honey, pollen and bee bread are enriched with lactic acid bacteria of the Lactobacillus genus. However, during storage, their number especially in pollen and bee bread gradually decreases, as a result of which they lose their probiotic properties. On this basis, it can be assumed that bee products (honey, pollen and bee bread) can significantly supplement the level of prebiotics in the body, and fresh honey can additionally be a source of probiotic microorganisms.