Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 135 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034603

Study on fermentation technology and biological activity of rape bee pollen

  • DUAN Qianqian ,
  • CHENG Ni ,
  • ZHAO Cheng ,
  • CAO Wei
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  • 1(College of Food Science and Technology, Northwest University, Xi'an 710069, China)
    2(Bee Products Research Center of Shananxi Province, Xi'an 710065, China)

Received date: 2022-12-12

  Revised date: 2023-01-22

  Online published: 2023-11-01

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Abstract

Bee pollen is rich in nutrients and bioactive substances. Lactic acid bacteria(LAB) fermentation is one of the effective methods of improving the sense, nutrition and biological activity of foods. Herein, rape bee pollen was used as raw material, Lactobacillus plantarum and L. rhamnosus were selected for mixed fermentation, and the fermentation process was optimized by a single-factor test and orthogonal test design. The basic nutrients, antioxidants and anti-inflammatory and antibacterial activities of fermented and unfermented bee pollen were determined. The optimum fermentation conditions of rape bee pollen were as follows: 40% of water addition, 37 ℃, 10% of LAB inoculation and a ratio of L. plantarum to L. rhamnosus of 3:1. Compared with unfermented rape bee pollen, the content of total phenols and total flavonoids increased by 16.09% and 51.02%, respectively, after 72 h of fermentation under optimal conditions. Moreover, the contents of sugar and protein decreased (P<0.05). The total antioxidant capacity increased 1.26 times, and the DPPH rate and Fe2+chelating rate increased by 10.49% and 23.19%, respectively. The inhibition rate of hyaluronidase activity reached 46.08%, and the protein denaturation inhibition increased by 24.65% compared with the unfermented rape bee pollen. Moreover, the antibacterial activity of rape bee pollen against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus was significantly enhanced (P<0.05). This study revealed that fermentation can improve the quality of bee pollen and enhance its biological activities, and can provide theoretical guidance for further processing of rape bee pollen.

Key words： rape bee pollen; lactic acid bacteria; fermentation; antioxidant; anti-inflammatory; antibacterial

Cite this article

DUAN Qianqian , CHENG Ni , ZHAO Cheng , CAO Wei . Study on fermentation technology and biological activity of rape bee pollen[J]. Food and Fermentation Industries, 2023 , 49(19) : 135 -142 . DOI: 10.13995/j.cnki.11-1802/ts.034603

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