Bee Products Research Articles

Uncovering untapped potentials: diversifying business may yield profitable earnings, yet it remains an overlooked strategy among beekeepers

Beekeeping is a rewarding business that offers numerous opportunities beyond just honey production. While most beekeepers are solely focused on honey production, this approach can be limiting due to the fluctuation of weather and market conditions. Therefore, it is essential to diversify your business by exploring other honey bee products and services. Our research investigated the beekeeping practices of 100 beekeepers from seven regions in southern Brazil to identify the most common practices and potential opportunities for diversification. Our study focused on ten major beekeeping practices, including products or services as honey, queen rearing, swarm, propolis, pollen, beeswax, royal jelly, sanitary control activity, digital technology enthusiasm, and migratory beekeeping. We used a semi-structured questionnaire consisting of 86 questions that were analysed with generalized Procrustes analysis and clustered heatmap. Overall, we found that honey production, digital technology enthusiasm, and migratory beekeeping are the most common beekeeping practices among beekeepers, regionally. Conversely, the exploitation of beeswax, pollen, swarm, and royal jelly production were relatively rare, creating opportunities for beekeepers looking to diversify their earnings and reduce competition. Additionally, our research revealed that certain regions have adopted specific beekeeping practices better than others, which suggests that there are possibilities for improvement and growth in the beekeeping industry. Finally, our research demonstrates the potential for beekeepers to diversify their business beyond just honey production. By exploring other honey bee products and services, beekeepers can reduce the impact of market limitations caused by weather and market fluctuations, ultimately creating a more resilient and profitable business.

Total Protein Content of Bee Bread in Apis cerana Combs and Tetragonula pegdeni Storage Pots of Different Plant Sources from Chanthaburi Province, Thailand

Bee bread is produced from fermented pollen. It is a popular bee product with high levels of protein and nutrients. The bee bread samples were collected from eight indigenous bee colonies in Chanthaburi province: three colonies of Apis cerana and five colonies of Tetragonula pegdeni. The study aims to compare the total protein content of bee bread using the Bradford assay and to identify the plant families that are food sources for these bees using the acetolysis. The results revealed that the protein content of bee bread from A. cerana ranged between 1.48±0.14 and 7.03±0.54 g/100 g, whereas it ranged between 1.78±0.43 and 2.60±0.13 g/100 g in T. pegdeni. Moreover, this result reveals a correlation between the food plant diversity and bee foraging. The pollen grains from bee bread of A. cerana and T. pegdeni were dominant in the family Fabaceae, high-protein plants. Besides, A. cerana (AC3) had the highest protein content of the main mixture of Asteraceae, Fabaceae, and Malvaceae pollen. Furthermore, the major plant families in this bee bread were Acanthaceae, Amaranthaceae, Cucurbitaceae, Euphorbiaceae, and Juncaceae. Tetragonula pegdeni had a greater pollen diversity of bee bread than A. cerana, which was dominant in the families Xyridaceae, Dipterocarpaceae, Fagaceae, Poaceae, and Rutaceae. As a result, the total protein content of the A. cerana colonies was higher than that of the T. pegdeni colonies. As a result, bee bread may be used as a protein source derived from bee products.

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread.

Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread's antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.

The Composition of Fatty Acids in Bee Pollen, Royal Jelly, Buckthorn Oil and Their Mixtures with Pollen Preserved for Storage.

Honey produced by A. mellifera contains minor components present in the nectar collected from plants. Various studies of honey components and all other bee products can be informative in assessing their quality. The aim of the present study was to determine the content and composition of fatty acids (FAs) in sea buckthorn oil (SBO), royal jelly (RJ) and bee pollen (BP) and the changes in FAs content in these products during storage. The diversity of FAs and the effect of storage time on FAs content was also evaluated for the prepared-for-preservation mixtures, which included the following samples: pollen mixed with honey at a ratio of 1:2 (w/w); sample BPH, a well; BPH + 1% (w/w) SBO; and BPH + 1% (w/w) SBO + 2% (w/w) RJ. Fresh bee-collected pollen and RJ were stored at -20 °C, whereas the conserved samples were stored at +4 °C in hermetically sealed jars. The data revealed that RJ demonstrated the highest diversity of fatty acids compared to BP and BP prepared for storage with honey along with SBO and RJ. Palmitic and stearic acids were found in the highest amounts out of the eight saturated fatty acids identified in the studied SBO and RJ. The amount of these fatty acids in RJ compared to SBO was 1.27 and 6.14 times higher, respectively. In total, twenty-two unsaturated fatty acids (USFA) were identified in RJ and fourteen were found in SBO. The SBO used in this study was found to be high in linoleic acid, resulting in an increased n-6 fatty acids ratio in the prepared samples. Essential fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) were found in RJ, as well as in BP and BP mixed with honey. These FAs were not identified in the samples prepared with SBO even in the sample supplemented with RJ. The highest decrease in docosadienoic fatty acid was found in the BPH sample compared to BP, while arachidonic acid mostly decreased in BPH + 1% SBO compared to the BPH + 1% (w/w) SBO + 2% (w/w) RJ samples stored at +4 °C. Bee-collected pollen had the greatest influence on the number of FAs in its mixture with honey.

Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry.

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.

Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo

Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.

Larvicidal and Biochemical Effects of Some Essential Oils and Bee Products Against Culex pipiens Larvae (Diptera: Culicidae)

Larvicidal and Biochemical Effects of Some Essential Oils and Bee Products Against Culex pipiens Larvae (Diptera: Culicidae)

The Effect of Royal Jelly on Telomere Length and Some Biochemical Parameters in Wistar Albino Rats with Liver Damage Caused by Carbon Tetrachloride.

Royal jelly (RJ) is a natural bee product that has been used for therapeutic purposes since ancient times. The therapeutic properties of this product, which has rich biological content, are still being investigated with new approaches. In this study, the effect of RJ on telomere length, some antioxidant parameters, and lipid profile was examined. This study will contribute to the literature as it is the first to evaluate the effect of RJ on the length of telomeres in damaged liver tissues. In the study, the levels of serum triglyceride, total cholesterol (TC), high-density lipoprotein cholesterol, low-density lipoprotein cholesterol (LDL-C), aspartate transaminase (AST), alanine transaminase (ALT), telomerase, 8'-hydroxy-2'-deoxyguanosine (8-OHdG), and paraoxonase-1 (PON1) were investigated with enzyme-linked immunosorbent assay method and telomere lengths were investigated by real-time quantitative polymerase chain reaction. The increased TC, LDL-C levels, and AST and ALT activities in the serum after carbon tetrachloride (CCl4) administration approached the control level after RJ administration. PON1 activity decreased in groups with CCl4. PON1 activity increased after RJ administration. The level of 8-OHdG, which increased groups with CCl4, decreased after RJ administration. According to the results of telomere length analysis in liver tissues, telomere lengths in damaged tissues were significantly shortened with CCl4 application and increased with RJ application. Based on the findings of the study, it was concluded that RJ may have therapeutic effects on telomere lengths and some biochemistry parameters.

Determination of Consumers Consciousness Levels of Consumption of Bee Products

In this study, it was aimed to determine the honey consumption consciousness levels of consumers residing in Ordu province. For this purpose, a face-to-face survey was conducted with 387 people determined by simple random sampling. Determination of the honey consumption consciousness levels of consumers residing in Ordu province was carried out using a face-to-face questionnaire. 38% of the consumers were men and 62% were women, whereas 15% of the consumers were farmers, 15.2% were self-employed, 13.4% were workers, 39.3% were civil servants, 4.1% were retirees and 12.9% were tradesmen. In the study, 65.6% of the consumers stated that they had sufficient knowledge about honey, 26.1% did not, and 8.3% stated that they did not have any idea. Again, it has been determined that 59.2% of the consumers have sufficient knowledge about pollen, 32% did not and 8.8% have no idea about it. Similarly, 50.4% of the consumers stated that they knew about beeswax, 39.5% stated that they did not, and 10.1% stated that they did not have any idea. Moreover, 47.8% of the consumers stated that they knew about royal jelly, 39.8% did not, and 12.4% stated that they did not have any idea about it. Again, it was determined that 46% of the consumers did not know about bee venom, 34.9% knowledge and 19.1% had no idea about it. At the same time, 53% of the consumers stated that they knew about propolis, 33.6% did not, and 13.4% stated that they did not have any idea.

The Effect of Natural Substances Contained in Bee Products on Prostate Cancer in In Vitro Studies.

Prostate cancer is a common cancer in men in older age groups. The WHO forecasts an increase in the incidence of prostate cancer in the coming years. Patients may not respond to treatment, and may not tolerate the side effects of chemotherapy. Compounds of natural origin have long been used in the prevention and treatment of cancer. Flavonoids obtained from natural products, e.g., propolis, are compounds with proven antibacterial and antiviral efficacy which modulate the immune response and may be useful as adjuvants in chemotherapy. The main aim of the present study was to evaluate the cytotoxic and pro-apoptotic properties of selected flavonoids on prostate cancer cells of the LNCaP line. The compounds used in this study were CAPE, curcumin (CUR), and quercetin (QUE). Mitochondrial and lysosome metabolism was assessed by the XTT-NR-SRB triple assay as well as by the fluorescent staining techniques. Staining for reactive oxygen species was performed as well. The experiment showed that each of the tested compounds has a cytotoxic effect on the LNCaP cell line. Different types of cell death were induced by the tested compounds. Apoptosis was induced by quercetin, while autophagy-specific changes were observed after using CAPE. Compounds obtained from other bee products have antiproliferative and cytotoxic activity against LNCaP prostate cancer cells.

Evaluation of the potential migration of acaricides from stamped beeswax to honey simulating beehive conditions: A pilot study

There is an issue concerning the migration of pesticides from stamped beeswax to other bee products, mainly, honey. This implies that honey and other beehive-based products could be contaminated, which would represent a potential risk to consumers and food safety. To determine the degree to which acaricides can be transferred from the stamped beeswax to the honey, a pilot experiment was designed consisting of placing beeswax that contained acaricides (endogenous content, τ-fluvalinate, chlorfenvinphos, and coumaphos; spiked samples, coumaphos) in contact with multifloral honey in an incubator. Temperature and shaking conditions were settled simulating beehive conditions. The isolation of the analytes from beeswax involved the use of a QuEChERS (quick, easy, cheap, effective, rugged & safe) method, and honey was analyzed through a solvent extraction procedure. Acaricides were determined in the resulting extracts by gas chromatography with mass spectrometry detection. Coumaphos was the only acaricide transferred into honey in beeswaxes with endogenous acaricide content; meanwhile, results of the experiments with spiked beeswax samples showed that the initial concentration present in the contaminated beeswax significantly influences the transfer to honey, as it was observed that in the spiked beeswax sheets with high levels of coumaphos, the migration from beeswax to honey arose.

Stress Response in the Honeybee (Apis mellifera L.) Gut Induced by Chlorinated Paraffins at Residue Levels Found in Bee Products.

Chlorinated paraffins (CPs) have become global pollutants and are of considerable concern as a result of their persistence and long-distance transmission in the environment and toxicity to mammals. However, their risks to pollinating insects are unknown. Honeybees are classical pollinators and sensitive indicators of environmental pollution. Herein, the effects of CPs on the gut microenvironment and underlying mechanisms were evaluated and explored using Apis mellifera L. Both short- and medium-chain CPs had significant sublethal effects on honeybees at a residue dose of 10 mg/L detected in bee products but did not significantly alter the composition or diversity of the gut microbiota. However, this concentration did induce significant immune, detoxification, and antioxidation responses and metabolic imbalances in the midgut. The mechanisms of CP toxicity in bees are complicated by the complex composition of these chemicals, but this study indicated that CPs could substantially affect intestinal physiology and metabolic homeostasis. Therefore, CPs in the environment could have long-lasting impacts on bee health. Future studies are encouraged to identify novel bioindicators of CP exposure to detect early contamination and uncover the detailed mechanisms underlying the adverse effects of CPs on living organisms, especially pollinating insects.

Exploring the Potential of Bee-Derived Antioxidants for Maintaining Oral Hygiene and Dental Health: A Comprehensive Review.

Honey bee products comprise various compounds, including honey, propolis, royal jelly, bee pollen, bee wax and bee venom, which have long been recognized for their pharmacological and health-promoting benefits. Scientists have discovered that periodontal disorders stem from dental biofilm, an inflammatory response to bacterial overgrowth produced by dysbiosis in the oral microbiome. The bee products have been investigated for their role in prevention of oral diseases, which are attributed to a myriad of biologically active compounds including flavonoids (pinocembrin, catechin, caffeic acid phenethyl ester (CAPE) and galangin), phenolic acids (hydroxybenzoic acid, hydroxycinnamic acid, p-coumaric, ellagic, caffeic and ferulic acids) and terpenoids. This review aims to update the current understanding of role of selected bee products, namely, honey, propolis and royal jelly, in preventing oral diseases as well as their potential biological activities and mechanism of action in relation to oral health have been discussed. Furthermore, the safety of incorporation of bee products is also critically discussed. To summarize, bee products could potentially serve as a therapy option for people suffering from a variety of oral disorders.

Royal jelly: a predictive, preventive and personalised strategy for novel treatment options in non-communicable diseases.

Royal jelly (RJ) is a bee product produced by young adult worker bees, composed of water, proteins, carbohydrates and lipids, rich in bioactive components with therapeutic properties, such as free fatty acids, mainly 10-hydroxy-trans-2-decenoic acid (10-H2DA) and 10-hydroxydecanoic acid (10-HDA), and major royal jelly proteins (MRJPs), as well as flavonoids, most flavones and flavonols, hormones, vitamins and minerals. In vitro, non-clinical and clinical studies have confirmed its vital role as an antioxidant and anti-inflammatory. This narrative review discusses the possible effects of royal jelly on preventing common complications of non-communicable diseases (NCDs), such as inflammation, oxidative stress and intestinal dysbiosis, from the viewpoint of predictive, preventive and personalised medicine (PPPM/3PM). It is concluded that RJ, predictively, can be used as a non-pharmacological therapy to prevent and mitigate complications related to NCDs, and the treatment must be personalised.

Molecular Insights into Royal Jelly Anti-Inflammatory Properties and Related Diseases.

Royal jelly (RJ), a highly nutritious natural product, has gained recognition for its remarkable health-promoting properties, leading to its widespread use in the pharmaceutical, food, and cosmetic industries. Extensive investigations have revealed that RJ possesses a broad spectrum of therapeutic effects, including anti-inflammatory, antioxidant, antitumor, anti-aging, and antibacterial activities. Distinctive among bee products, RJ exhibits a significantly higher water and relatively lower sugar content. It is characterized by its substantial protein content, making it a valuable source of this essential macronutrient. Moreover, RJ contains a diverse array of bioactive substances, such as lipids, phenolic compounds, flavonoids, organic acids, minerals, vitamins, enzymes, and hormones. This review aims to provide an overview of current research on the bioactive components present in RJ and their associated health-promoting qualities. According to existing literature, these bioactive substances hold great potential as alternative approaches to enhancing human health. Notably, this review emphasizes the anti-inflammatory properties of RJ, particularly in relation to inflammatory diseases, such as multiple sclerosis (MS), rheumatoid arthritis (RA), and inflammatory bowel diseases (IBD). Furthermore, we delve into the antitumor and antioxidant activities of RJ, aiming to deepen our understanding of its biological functions. By shedding light on the multifaceted benefits of RJ, this review seeks to encourage its utilization and inspire further investigation in this field.

Drone Larvae Homogenate (Apilarnil) as Natural Remedy: Scientific Review

For centuries, honey bee products such as honey, bee pollen, royal jelly, bee bread (perga), and bee venom have been utilized in natural medicine due to their beneficial properties. A great deal of scientific research has been dedicated to exploring their physico-chemical properties and therapeutic effects. Despite this, drone larvae have not received as much attention from the scientific community. Within a honey bee colony, drones are responsible solely for fertilizing queen bee eggs and consuming food reserves collected by worker honey bees. As a result, beekeepers commonly remove excess drone brood from the hive, which is crucial for preventing and treating varroasis. Lyophilization is the most effective method for preserving drone larvae, and the physicochemical properties of fresh and lyophilized drone larvae were compared. The therapeutic effects of drone larvae, such as androgenic, hepatoprotective, immunostimulatory, and hypolipidemic effects in humans and experimental animals, were summarized. This study aims to summarize current scientific knowledge on drone larvae (apilarnil). The author utilized well-known publication databases like SCOPUS, Google Scholar, and Pub Med to gather research on drone larvae. Furthermore, this review collected information on the chemical composition preservation and bioactive action of drone larvae. Thanks to their high levels of amino acids, fatty acids, vitamins, minerals, and hormones, drone larvae can be considered a potential potency-raising agent.

An Updated Review Summarizing the Anticancer Efficacy of Melittin from Bee Venom in Several Models of Human Cancers.

Apitherapy (using bee products) has gained broad recognition in cancer therapeutics globally. Honeybee venom has a broad range of biological potential, and its utilization is rapidly emerging in apitherapy. Bee products have significant potential to strengthen the immune system and improve human health. Thus, this review is targeted toward recapitulating the chemo-preventive potential of melittin (MEL), which constitutes a substantial portion of honeybee venom. Honeybee venom (apitoxin) is produced in the venom gland of the honeybee abdomen, and adult bees utilize it as a primary colony defense mechanism. Apitoxin comprises numerous biologically active compounds, including peptides, enzymes, amines, amino acids, phospholipids, minerals, carbohydrates, and volatile components. We are mainly focused on exploring the potential of melittin (a peptide component) of bee venom that has shown promising potential in the treatment of several human cancers, including breast, stomach, lung, prostate, ovary, kidney, colon, gastric, esophageal, cervical cancers, melanoma, osteosarcoma, and hepatocellular carcinoma. This review has summarized all potential studies related to the anticancerous efficacy of melittin (apitoxin), its formulations, conjugates, and nano-formulations against several human carcinomas, which would further pave the way for future researchers in developing potent drugs for cancer management.

Metabolomics Reveals Distinctive Metabolic Profiles and Marker Compounds of Camellia (Camellia sinensis L.) Bee Pollen.

Camellia bee pollen (CBP) is a major kind of bee product which is collected by honeybees from tea tree (Camellia sinensis L.) flowers and agglutinated into pellets via oral secretion. Due to its special healthcare value, the authenticity of its botanical origin is of great interest. This study aimed at distinguishing CBP from other bee pollen, including rose, apricot, lotus, rape, and wuweizi bee pollen, based on a non-targeted metabolomics approach using ultra-high performance liquid chromatography-mass spectrometry. Among the bee pollen groups, 54 differential compounds were identified, including flavonol glycosides and flavone glycosides, catechins, amino acids, and organic acids. A clear separation between CBP and all other samples was observed in the score plots of the principal component analysis, indicating distinctive metabolic profiles of CBP. Notably, L-theanine (864.83-2204.26 mg/kg) and epicatechin gallate (94.08-401.82 mg/kg) were identified exclusively in all CBP and were proposed as marker compounds of CBP. Our study unravels the distinctive metabolic profiles of CBP and provides specific and quantified metabolite indicators for the assessment of authentic CBP.

Individual and social defenses in Apis mellifera: a playground to fight against synergistic stressor interactions.

The honeybee is an important species for the agri-food and pharmaceutical industries through bee products and crop pollination services. However, honeybee health is a major concern, because beekeepers in many countries are experiencing significant colony losses. This phenomenon has been linked to the exposure of bees to multiple stresses in their environment. Indeed, several biotic and abiotic stressors interact with bees in a synergistic or antagonistic way. Synergistic stressors often act through a disruption of their defense systems (immune response or detoxification). Antagonistic interactions are most often caused by interactions between biotic stressors or disruptive activation of bee defenses. Honeybees have developed behavioral defense strategies and produce antimicrobial compounds to prevent exposure to various pathogens and chemicals. Expanding our knowledge about these processes could be used to develop strategies to shield bees from exposure. This review aims to describe current knowledge about the exposure of honeybees to multiple stresses and the defense mechanisms they have developed to protect themselves. The effect of multi-stress exposure is mainly due to a disruption of the immune response, detoxification, or an excessive defense response by the bee itself. In addition, bees have developed defenses against stressors, some behavioral, others involving the production of antimicrobials, or exploiting beneficial external factors.

Use of propolis ethanolic extract as natural bee pollen preservative intended for human consumption

We propose to evaluate the use of propolis as a preservative of fresh bee pollen intended for human consumption. A quantitative in vitro assay was performed to determine the antimicrobial activity of a propolis ethanolic extract over culturable heterotrophic mesophilic bacteria and molds and yeasts from fresh bee pollen during 22 days. The chemical characteristics of the propolis extract were also determined. The results of the quantitative antimicrobial assay showed that neither of the control treatments showed an inhibitory effect similar to the propolis ethanolic extract. The antimicrobial activity was due to the presence of bioactive compounds of propolis and not because of the alcohol present as a solvent. This is the first work that presents the combination of both bee products, propolis and pollen, in order to improve the conservation of fresh bee pollen avoiding the drying process. The results of the in vitro assay were encouraging as the antimicrobial action of propolis ethanolic extract against bacteria and molds/yeasts from fresh bee pollen was excellent.