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Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal

2017Journal article Open access
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dc.contributor.authorSobral, Filipa
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorDueñas, Montserrat
dc.contributor.authorTomás, Andreia
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:39Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:39Z
dc.date.issued2017
dc.description.abstractBee bread (BB) is a fermented mixture of plant pollen, honey, and bee saliva that worker bees use as food for larvae, and for young bees to produce royal jelly. In the present study, five BB samples, collected from Apis mellifera iberiensis hives located in different apiaries near Bragança, in the northeast region of Portugal, and one BB commercial sample were characterized by high-performance liquid chromatography coupled to a diode array detector and electrospray mass spectrometry (HPLC-DAD-ESI/MS) in terms of phenolic compounds, such as flavonoid glycoside derivatives. Furthermore, the samples were screened, using in vitro assays, against different human tumor cell lines, MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung cancer), HeLa (cervical carcinoma) and HepG2 (hepatocellular carcinoma), and also against non-tumor liver cells (porcine liver cells, PLP2). The main phenolic compounds found were flavonol derivatives, mainly quercetin, kaempferol, myricetin, isorhamnetin and herbacetrin glycoside derivatives. Thirty-two compounds were identified in the six BB samples, presenting BB1 and BB3 with the highest contents (6802 and 6480 µg/g extract, respectively) and the highest number of identified compounds. Two isorhamnetin glycoside derivatives, isrohamnetin-O-hexosyl-O-rutinoside and isorhamnetin-O-pentosyl-hexoside, were the most abundant compounds present in BB1; on the other hand, quercetin-3-O-rhamnoside was the most abundant flavonol in BB3. However, it was not possible to establish a correlation between the flavonoids and the observed low to moderate cytotoxicity (ranging from > 400 to 68 µg/mL), in which HeLa and NCI-H460 cell lines were the most susceptible to the inhibition. To the authors' knowledge, this is the first report characterizing glycosidic flavonoids in BB samples, contributing to the chemical knowledge of this less explored bee product.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (Pest-OE/AGR/UI0690/2013) and L. Barros grant (SFRH/BPD/107855/2015). Also, to POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSobral, Filipa; Calhelha, Ricardo C.; Barros, Lillian; Dueñas, Montserrat; Tomás, Andreia; Santos-Buelga, Celestino; Vilas-Boas, Miguel; Ferreira, Isabel C.F.R. (2017). Flavonoid composition and antitumor activity of bee bread collected in Northeast Portugal. Molecules. ISSN 1420-3049. 22:2en_EN
dc.identifier.doi10.3390/molecules22020248pt_PT
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/15312
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationAGL2015-64522-C2-2-R
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.subjectApis mellifera iberiensisen_EN
dc.subjectBee breaden_EN
dc.subjectCytotoxicityen_EN
dc.subjectHPLC-DAD-ESI/MSen_EN
dc.subjectPhenolic compoundsen_EN
dc.titleFlavonoid composition and antitumor activity of bee bread collected in Northeast Portugalen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameCalhelha
person.familyNameBarros
person.familyNameTomás
person.familyNameVilas-Boas
person.familyNameFerreira
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameAndreia
person.givenNameMiguel
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier1693134
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person.identifier.ciencia-idF313-E3CE-554E
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridI-5949-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id36868826600
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.rightsopenAccessen_EN
rcaap.typearticlept_PT
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