Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen.

ABSTRACT: Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the rel

SUBMITTER: Filannino P 

PROVIDER: S-EPMC7911640 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature