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Food Science and Human Wellness 2024, 13(3): 1567-1577 https://doi.org/10.26599/FSHW.2022.9250132
Research Article | Open Access | Issue | Published: 08 February 2024

Effect of wall-disruption on nutrient composition and in vitro digestion of camellia and lotus bee pollens

Show Author's Information Yuan Yuana,,  Shun Zhonga,  Zeyuan Denga( ),  Guangyan Lib,  Jinwu Zhangb,  Hongyan Lia( )
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Nanchang Tongxin Zichao Biological Engineering Co., Ltd., Nanchang 330052, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Phenolic compounds, Bee pollen, Nutrients, Wall disruption, In vitro digestion
Cite this article:
Yuan Y, Zhong S, Deng Z, et al. Effect of wall-disruption on nutrient composition and in vitro digestion of camellia and lotus bee pollens. Food Science and Human Wellness, 2024, 13(3): 1567-1577. https://doi.org/10.26599/FSHW.2022.9250132
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Abstract Full text Electronic supplementary material About this article

The nutrient digestion, absorption and biological activity of bee pollen may be limited due to the complex pollen wall. Here, the effect of superfine grinding technology on the release of nutrients from bee pollen were investigated, and their antioxidant activities and in vitro digestion were explored in this study. Results showed that the content of nutrients in bee pollen increased after wall disruption. Among them, fat content increased by 22.55%–8.31%, protein content increased by 0.54%–4.91%, starch content increased by 36.31%–48.64%, soluble sugar content increased by 20.57%–29.67%, total phenolic acid content increased by 11.73%–86.98% and total f lavonoids content increased by 14.29%–24.79%. At the same time, the antioxidant activity increased by 14.84%–46.00%. Furthermore, the active components such as phenolic compounds in the wall-disruption bee pollen were more readily to be released during the in vitro digestion, and easier to be absorbed because of their higher bioaccessibility. Antioxidant activities during in vitro digestion were also improved in wall-disruption bee pollen. These findings provide evidence that bee pollen wall disruption was suggested, thus, it is more conducive to exerting the value of bee pollen in functional foods.


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Electronic supplementary material
About this article

Effect of wall-disruption on nutrient composition and in vitro digestion of camellia and lotus bee pollens

Show Author's information Yuan Yuana,, Shun Zhonga, Zeyuan Denga( ), Guangyan Lib, Jinwu Zhangb, Hongyan Lia( )
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
Nanchang Tongxin Zichao Biological Engineering Co., Ltd., Nanchang 330052, China

Peer review under responsibility of Tsinghua University Press.

Abstract

The nutrient digestion, absorption and biological activity of bee pollen may be limited due to the complex pollen wall. Here, the effect of superfine grinding technology on the release of nutrients from bee pollen were investigated, and their antioxidant activities and in vitro digestion were explored in this study. Results showed that the content of nutrients in bee pollen increased after wall disruption. Among them, fat content increased by 22.55%–8.31%, protein content increased by 0.54%–4.91%, starch content increased by 36.31%–48.64%, soluble sugar content increased by 20.57%–29.67%, total phenolic acid content increased by 11.73%–86.98% and total f lavonoids content increased by 14.29%–24.79%. At the same time, the antioxidant activity increased by 14.84%–46.00%. Furthermore, the active components such as phenolic compounds in the wall-disruption bee pollen were more readily to be released during the in vitro digestion, and easier to be absorbed because of their higher bioaccessibility. Antioxidant activities during in vitro digestion were also improved in wall-disruption bee pollen. These findings provide evidence that bee pollen wall disruption was suggested, thus, it is more conducive to exerting the value of bee pollen in functional foods.

Keywords: Phenolic compounds, Bee pollen, Nutrients, Wall disruption, In vitro digestion

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Publication history

Received: 25 October 2022
Revised: 07 November 2022
Accepted: 13 December 2022
Published: 08 February 2024
Issue date: May 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

Acknowledgment

This study was financially supported by the Double Thousand Plan of Jiangxi (jxsp2019201077) and the Program of State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZB-202119).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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