Browsing by Author "Aylanc, Volkan"
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- Assessment of bioactive compounds under simulated gastrointestinal digestion of bee pollen and bee bread: Bioaccessibility and antioxidant activityPublication . Aylanc, Volkan; Tomás, Andreia; Russo-Almeida, Paulo; Falcão, Soraia; Vilas-Boas, MiguelBee pollen and bee bread have always been regarded as excellent natural resources for application in food and pharmaceutical fields due to their rich nutrient content and diversity of bioactive compounds with health-improving properties. Extensive studies on both bee products as ingredients for a healthy diet were reported, although the data concerning their metabolization on the gastrointestinal tract is quite limited. Here, we report, at each digestive stage, the bioactive profile for both bee products, their bioaccessibility levels and the antioxidant activity evaluation. The findings indicated that the average bioaccessibility level of total phenolic and total flavonoid content for bee pollen was 31% and 25%, respectively, while it was 38% and 35% for bee bread. This was reflected in a decrease of their antioxidant capacity at the end of in vitro gastrointestinal digestion, both in free radicals scavenging capacity and in reducing power. Moreover, within the 35 phytochemicals identified, the most affected by gastrointestinal digestion were phenylamides, with a complete digestibility at the end of the intestinal phase. Overall, our results highlight that bioactive compounds in both raw products do not reflect the real amount absorbed in the intestine, being bee bread more accessible in bioactive content than bee pollen.
- Bee bread preservation methods: physico-chemical and microbial stability throughout storagePublication . Smati, Nehed; Aylanc, Volkan; Vilas-Boas, Miguel; Martins, Vitor Manuel Ramalheira; Rodrigues, PaulaBee bread is an important beehive product, with growing commercial interest due to its high nutritional value and to the bioactive compounds it contains, setting it as a good supplement as a functional food. Considering human safety and the significant impact that bee bread is gaining in the field of human nutrition, this work evaluates the effect of distinct preservation techniques on the bee bread physico-chemical and microbiological parameters, throughout a storage period of 3 months.
- Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal systemPublication . Aylanc, Volkan; Falcão, Soraia; Vilas-Boas, MiguelBee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system, together with the evaluation of its nutritional value and chemical composition. The digestibility scores for protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in the intestinal lumen, especially regarding protein.
- Bee Pollen as a Dietary Mineral Source: In Vitro Bioaccessibility and Health Risk EvaluationPublication . Mutlu, Ceren; Aylanc, Volkan; Vilas-Boas, MiguelPollen, the male gametophyte of flowering plants, is collected by honeybees as a primary source of protein and converted into bee pollen through the enzymatic activity of digestive secretions. The nutrients in bee pollen are available in amounts well beyond those of proteins, comprising macronutrients such as carbohydrates, lipids and dietary fiber, as well as micronutrients such as minerals, vitamins, organic acids, and phenolic compounds. This study aimed to determine the macro and trace mineral content of bee pollen from different botanical and geographical origins, and to assess their bioaccessibility through simulated in vitro digestion, their dietary contribution, and potential health risks. Seven bee pollen samples were investigated, three with a monofloral origin of above 80%, from Nigella spp., Helianthus annuus and Castanea sativa, and four with a multifloral origin. Mineral composition revealed potassium as the most abundant element, while iron, manganese, and copper were found at trace levels. Castanea sativa pollen had the highest overall mineral content, whereas Nigella spp. showed the lowest values for calcium, magnesium, and copper. The bioaccessibility of bee pollen was highest during the gastric phase for most minerals except copper, where most of the samples peaked in the intestinal phase. Overall, mineral bioaccessibility after simulated digestion followed the order K > Mg > Cu > Ca > Mn > Fe > Zn. While for manganese, the consumption of bee pollen showed the highest contribution to recommended dietary intake (16% for women and 12% for men), calcium had the lowest, with less than 1% of the RDA at a consumption level of 40 g/day. Health risk assessment confirmed that consuming 40 g/day of bee pollen poses no risk because the target hazard quotient and hazard index are below the risk threshold of 1.0.
- Bioactivity of honey: phenolic composition, antioxidant trends and carcinoma cell lines effects through digestionPublication . Mutlu, Ceren; Demir, Zeynep; Aylanc, Volkan; Özkan, Aysun; Erbaş, MustafaHoney is not only a food source but also a valuable substance for health and medicine, owing to its complex composition and bioactive properties. However, there is very limited information on the changes in the active compounds of honey during digestion and their antioxidant capacity and effect on cancer cells at the end of digestion. Herein, we investigate the dynamic changes in their bioactive compound composition and antioxidant activity during in vitro gastrointestinal digestion and the effect of digested honey on several cancer cell lines, after determining the antimicrobial and anti-inflammatory effects of mono- and multifloral kinds of honey. The tested raw honey samples exhibited higher anti-inflammatory properties (36 %–80 %) with increasing total phenolic content (78–132 mg GAE/100 g), along with significant antimicrobial activity against E. coli (6–9 mm) and S. aureus (6–14 mm) bacterial species. The findings showed that total phenolic and flavonoid contents increased significantly during digestion, with a peaking value of 258 mg GAE/100 g in the intestinal phase, while TEAC and CUPRAC analysis exhibited variable trends depending on the digestion stage. Moreover, the concentration of compounds such as gallic, syringic, caffeic, p-coumaric, trans-cinnamic acid, and methyl-3,4,5-trihydroxybenzoate identified by HPLC-DAD showed some fluctuations at different stages of digestion. Cyto-toxicity analysis revealed that digested honey samples, particularly those with higher phenolic content, exhibited pronounced antiproliferative effects on cancer cells at higher concentrations, with minimal effects on healthy cells. These findings underscore the importance of honey’s bioactive compounds, their transformation during digestion, and their potential health benefits.
- Comparing the bioavailability properties of bee pollen and bee bread using an in vitro digestive systemPublication . Aylanc, Volkan; Falcão, Soraia; Vilas-Boas, MiguelThe consumption of natural products has increased significantly due to the idea that whether improving nutrition, improves health, general well-being and reduces the risk of developing certain diseases. Bee products, in special bee pollen and bee bread, have demonstrated several nutritional and bioactive properties, which make them functional foods par excellence. Both bee pollen and bee bread are natural products rich in lipid, protein, carbohydrates as well as minor components such as phenolic compounds. Most of the bioactive properties are attributed to the powerful antioxidant and antiradical activity demonstrated by phenolic compounds. Nevertheless, bioactive claims are made without taking into consideration the further modifications to which phenolic compounds are subjected in the gastrointestinal tract. To determine and reveal the physicochemical parameter and the mechanisms of action of bioactive compounds in bee pollen and bee bread in the gastrointestinal tract, as well as the release of bioactive compounds from these bee products, determination of bioavailability properties and understanding their fate in the organism is crucial. In this context, the purpose of the present work was to compare the bioavailability properties of bee pollen and bee bread using an in vitro digestive system, as well as the determination of the nutritional parameters. The research was based on a series of tasks that started with the collection of bee pollen and bee bread followed by the determination of physicochemical properties like total lipid, protein, soluble sugar, total carbohydrates content and energetic value. The second step was to determine how the bioactive compounds in bee pollen and bee bread are affected in each phase of the in vitro digestive system and their bioaccessibility score and stability. Finally, the changes in their antioxidant capacity were determined. The study has shown that bee pollen and bee bread have different nutritional properties depending on their botanical origin. The results revealed that both bee products are rich sources of lipids, proteins and sugars, with high values in total carbohydrate and energy. The findings indicated a significant reduction in phenolic content in both bee pollen and bee bread samples at the end of gastrointestinal digestion compared to raw samples, and this was reflected in a decrease in their antioxidant capacity. Besides, the bioaccessibility scores for total phenolic content were calculated on average 31% and 38% for bee pollen and bee bread, respectively, whereas the bioaccessibilityscore for total flavonoid content averaged 25% (bee pollen) and 35% (bee bread). The results showed that both bee products are highly affected by in vitro digestion. In conclusion, this study clearly show that bee bread is either more accessible and richer in bioactive compound content compared to bee pollen, and both bee products have strong potential for widespread use in the food industry because of their rich macro and micronutrient content.
- Development of natural sporopollenin microcapsules: from bee pollen to versatile biomaterialsPublication . Aylanc, Volkan; Ertosun, Seymanur; Peixoto, Andreia F.; Santamaria-Echart, Arantzazu; Russo-Almeida, Paulo; Vale, Nuno; Freire, Cristina; Vilas-Boas, MiguelThe outer layer of the pollen grain, which plays a crucial role in the continuity of terrestrial plant life, has received significant attention due to its robustness, chemical inertness, and biocompatible structure made of sporopollenin. Herein, we present a straightforward method for producing high-purity (up to 97%) polymeric sporopollenin biocapsules (S-BioCaps) from bee pollen, exploring new plant sources for S-BioCaps, and diversifying the available morphologies to broaden the applications of pollen-based microcapsules. Following a purification process involving defatting, acidolysis, and several washing steps, we removed the inner components of the pollen grains and reduced the protein content to 2%. Confocal laser scanning and scanning electron microscopy images showed that the hollow and 3D S-BioCaps microstructure were preserved, while laser diffraction particle size analysis validated their monodisperse distribution across each pollen type within the size range of 15 to 24 μm. S-BioCaps tended to exhibit hydrophobic behavior when assessed through water dispersion and water marble analysis. Moreover, we sought to figure out the chemical changes occurring in specimens through Fourier-transform infrared analysis, and findings were consistent with simultaneous thermal analysis, where the thermal decomposition of sporopollenin biopolymer reached up to 457 °C. Overall, this work demonstrates a straightforward approach for utilizing pollen grains from Echium sp., Jasione sp., Papaver sp., Amaranthaceae, and Helianthemum sp., collected with the assistance of honeybees, to produce stable S-BioCaps with diverse morphologies, thereby broadening their potential applications as drug delivery microcarriers.
- Differentiating between monofloral portuguese bee pollens using phenolic and volatile profiles and their impact on bioactive propertiesPublication . Larbi, Samar; Aylanc, Volkan; Rodriguez-Flores, Maria Shantal; Calhelha, Ricardo C.; Barros, Lillian; Rezouga, Feriel; Seijo-Coello, M. Carmen; Falcão, Soraia; Vilas-Boas, MiguelNowadays, bee products are commended by consumers for their medicinal and dietary properties. This study aimed to differentiate between monofloral bee pollens originating from Portugal using phenolic and volatile profiles and investigate their antioxidant and cytotoxic activity. Total phenolic and flavonoid compounds were recorded between 2.9-35.8 mg GAE/g and 0.7-4.8 mg QE/g, respectively. The LC/DAD/ESI-MSn analytical results allowed us to identify and quantify a total of 72 compounds, including phenolic and phenylamide compounds, whereas GC-MS results revealed the presence of 49 different compounds, mostly ketones, aldehydes, esters, hydrocarbons, and terpenes. The highest DPPH center dot radical scavenging activity, EC50: 0.07 mg/mL, was recorded in the sample dominated by Castanae sp. pollen, whereas the Rubus sp. (1.59 mM Trolox/mg) and Cistaceae sp. (0.09 mg GAE/g) pollen species exhibited the highest antioxidant activity in ABTS center dot+ and reducing power assays, respectively. Regarding the anti-carcinogenic activity, only Carduus sp. showed remarkable cytotoxic potential against MCF-7.
- Evaluation of antioxidant and anticancer activity of mono- and polyfloral moroccan bee pollen by characterizing phenolic and volatile compoundsPublication . Aylanc, Volkan; Larbi, Samar; Calhelha, Ricardo C.; Barros, Lillian; Rezouga, Feriel; Rodriguez-Flores, Maria Shantal; Seijo-Coello, M. Carmen; El Ghouizi, Asmae; Lyoussi, Badiâa; Falcão, Soraia; Vilas-Boas, MiguelBee pollen is frequently characterized as a natural source of bioactive components, such as phenolic compounds, which are responsible for its pharmaceutical potential and nutritional properties. In this study, we evaluated the bioactive compound contents of mono- and polyfloral bee pollen samples using spectroscopic and chromatographic methods and established links with their antioxidant and antitumor activity. The findings demonstrated that the botanical origin of bee pollen has a remarkable impact on its phenolic (3-17 mg GAE/g) and flavonoid (0.5-3.2 mg QE/g) contents. Liquid chromatography-mass spectrometry analysis revealed the presence of 35 phenolic and 13 phenylamide compounds in bee pollen, while gas chromatography-mass spectrometry showed its richness in volatiles, such as hydrocarbons, fatty acids, alcohols, ketones, etc. The concentration of bioactive compounds in each sample resulted in a substantial distinction in their antioxidant activity, DPPH (EC50: 0.3-0.7 mg/mL), ABTS (0.8-1.3 mM Trolox/mg), and reducing power (0.03-0.05 mg GAE/g), with the most bioactive pollens being the monofloral samples from Olea europaea and Ononis spinosa. Complementarily, some samples revealed a moderate effect on cervical carcinoma (GI(50): 495 mu g/mL) and breast adenocarcinoma (GI(50): 734 mu g/mL) cell lines. This may be associated with compounds such as quercetin-O-diglucoside and kaempferol-3-O-rhamnoside, which are present in pollens from Olea europaea and Coriandrum, respectively. Overall, the results highlighted the potentiality of bee pollen to serve health-promoting formulations in the future.
- From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee breadPublication . Aylanc, Volkan; Falcão, Soraia; Ertosun, Seymanur; Vilas-Boas, MiguelBackground: Consumption of natural products has increased significantly due to the idea that if nutrition improves, this leads to improved health, general well-being and reduces the risk of developing certain diseases. Bee products, especially bee pollen (BP) and bee bread (BB), have demonstrated several nutritional and bioactive properties, which make them functional foods par excellence. Thus, understanding the digestibility and the changes of phytochemicals along the digestive tract, which give BP and BB the functional food attribute, is crucial. Scope and approach: This review describes the digestibility, bioavailability, and absorption behaviors of dietary phytochemicals present in BP and BB. It also addresses possible factors that may adversely affect the human health due to its intake and highlights food practices for the industry. Key findings and conclusions: Many studies have been conducted on BP and BB, which mostly evaluated the nutritional values and the bioactive compounds. However, few studies have addressed the nutritional and phytochemical content of BP and BB after digestion. Topics such as changes in the digestive tract, post-digestive bioaccessibility, tissue absorption scores and the degree of presence in the circulatory system of the phytochemicals that provide strong biological properties to BP and BB, should be taken into consideration in future researches.
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