The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition.

ABSTRACT: Bee-collected pollen is one of the most valuable natural products. However, the pollen cell walls limit the digestibility and release of nutrients to the human body. Solid-state lactic acid fermentation can be used to ease the release of bioactive compounds from the pollen cell. The aim of this research was to determine the impact of a solid-state lactic acid fermentation process on biologically active compound composition and antioxidant activity of bee-collected pollen from various European regions (Italy, Netherlands, Lithuania, Poland, Sweden, Denmark, Malta, Slovakia, and Spain). Spontaneous fermentation and fermentation using an L. rhamnosus culture were performed. The total content of phenolic compounds, total content of flavonoids, and radical (DPPH) scavenging activity were

SUBMITTER: Adaskeviciute V 

PROVIDER: S-EPMC9032161 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature