Comparing the biological properties and chemical profiling of chestnut bee pollen and bee bread collected from Anatolia

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dc.authoridAlpay Karaoglu, Sengul/0000-0003-1047-8350en_US
dc.authoridSahin, Huseyin/0000-0002-6018-1494en_US
dc.authorscopusid55843638600en_US
dc.authorscopusid36150926700en_US
dc.authorscopusid37075595300en_US
dc.authorscopusid56462977000en_US
dc.authorscopusid8209195400en_US
dc.authorwosidSönmez, Emine/JCP-1707-2023en_US
dc.authorwosidAlpay Karaoglu, Sengul/HTL-6551-2023en_US
dc.authorwosidSahin, Huseyin/F-9902-2018en_US
dc.contributor.authorSonmez, Emine
dc.contributor.authorKekecoglu, Meral
dc.contributor.authorSahin, Huseyin
dc.contributor.authorBozdeveci, Arif
dc.contributor.authorKaraoglu, Sengul A. L. P. A. Y.
dc.date.accessioned2024-08-23T16:04:57Z
dc.date.available2024-08-23T16:04:57Z
dc.date.issued2023en_US
dc.departmentDüzce Üniversitesien_US
dc.description.abstractBee bread (BB) and bee pollen (BP) are accepted as functional food and considered in medical properties due to its important bioactive components. These bee products show different biological properties, but researches on these aspects have not been clear yet. In present study, Anatolian BB and BP extracts were analyzed for the first time for their pollen type, total phenolic (TPC) and flavonoid content (TFC), and antimicrobial and antioxidant properties. Samples were analyzed for their antimicrobial efficacy by the agar well diffusion and MIC methods. HPLC analysis was used to identify the compounds in the BB and BP samples. Antioxidant activity was measured by the FRAP and DPPH methods. As a result of microscopy for pollen identification, Fagaceae family was dominant. Phenolic compound analysis showed that the amounts of p-coumaric acid and rutin were found to be the highest in BB and BP, respectively. Stronger antioxidant activity was obtained from BP. MIC values of BB were range from 250 to 12.5 mu g/mL. The most susceptible bacterium was Mycobacterium smegmatis. The extract of BP was effective on all gram-negative bacteria with doses range from 250 mu g/mL to 500 mu g/mL. The lowest MIC value was detected with the concentration of 12.5 mu g/mL against M. smegmatis. Anatolian BB and BP could be considered as a functional foods due to antioxidant activity and may be beneficial in the management and treatment of pathogenic bacteria because of high antimicrobial activity.en_US
dc.identifier.doi10.1007/s42770-023-00980-w
dc.identifier.endpage2317en_US
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue3en_US
dc.identifier.pmid37171533en_US
dc.identifier.scopus2-s2.0-85159351801en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage2307en_US
dc.identifier.urihttps://doi.org/10.1007/s42770-023-00980-w
dc.identifier.urihttps://hdl.handle.net/20.500.12684/14429
dc.identifier.volume54en_US
dc.identifier.wosWOS:000986366800003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofBrazilian Journal of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnatolian bee breaden_US
dc.subjectAnatolian bee pollenen_US
dc.subjectAntioxidanten_US
dc.subjectAntimicrobialen_US
dc.subjectAntimicrobial Activitiesen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectAntioxidanten_US
dc.subjectPropolisen_US
dc.subjectExtractsen_US
dc.subjectBeebreaden_US
dc.subjectOriginen_US
dc.titleComparing the biological properties and chemical profiling of chestnut bee pollen and bee bread collected from Anatoliaen_US
dc.typeArticleen_US

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