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Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system

2023Journal article Open access
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dc.contributor.authorAylanc, Volkan
dc.contributor.authorFalcão, Soraia
dc.contributor.authorVilas-Boas, Miguel
dc.date.accessioned2024-01-03T11:04:02Z
dc.date.available2024-01-03T11:04:02Z
dc.date.issued2023
dc.description.abstractBee 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020) and SusTEC (LA/P/0007/2021). Thanks to the Programa Apícola Nacional 2020-2022 (National Beekeeping Program) for funding the project “Standardization of production procedures and quality parameters of bee products” and to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project PDR2020- 1.0.1-FEADER-031734: “DivInA-Diversification and Innovation on Beekeeping Production” and project GreenHealth, Norte-01-0145- FEDER-000042. Thanks to national funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program-contract with Soraia I. Falc˜ao, and the Ph.D. research grant (2021.07764.BD) for Volkan Aylanc.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAylanc, Volkan: Falcão, Soraia; Vilas-Boas, Miguel (2023). Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system. Food Chemistry. ISSN 0308-8146. 413, p. 1-10pt_PT
dc.identifier.doi10.1016/j.foodchem.2023.135597pt_PT
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/29039
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee pollenpt_PT
dc.subjectBee breadpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectAmino acidspt_PT
dc.subjectFatty acidspt_PT
dc.subjectDigestibility degreept_PT
dc.titleBee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal systempt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2021.07764.BD/PT
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume413pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameAylanc
person.familyNameFalcão
person.familyNameVilas-Boas
person.givenNameVolkan
person.givenNameSoraia
person.givenNameMiguel
person.identifier711432
person.identifier1693134
person.identifier.ciencia-idFB10-056C-9A56
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.orcid0000-0003-4060-766X
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-8665-5280
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id57189037561
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id6602648497
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication879e727d-327b-480c-9e44-5cd58c6a987f
relation.isAuthorOfPublication5746ab3e-8ffe-4e26-9a41-8392cf031f28
relation.isAuthorOfPublicationf58280c8-298b-4e4c-9f7c-4517300d3382
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