The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells.

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作者： Michał,Miłek ^[1] ; Mateusz,Mołoń ^[2] ; Patrycja,Kielar ^[2] ; Ewelina,Sidor ^[1] ; Aleksandra,Bocian ^[3] ; Katarzyna,Marciniak-Lukasiak ^[4] ; Anna,Pasternakiewicz ^[5] ; Małgorzata,Dżugan ^[1]

作者单位： Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland. ^[1] Institute of Biology, University of Rzeszów, 35-601 Rzeszów, Poland. ^[2] Doctoral School, University of Rzeszów, Rejtana 16c, 35-959 Rzeszów, Poland. ^[3] Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszów University of Technology, Powstańców Warszawy 6, 35-959 Rzeszow, Poland. ^[4] Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland. ^[5]

关键词 antioxidant activity bee bread bee pollen bioaccessibility genoprotection honey pollen fermentation protein

主题词蜂(Bees);蜂蜜(Honey);蜂胶(Propolis);抗氧化剂(Antioxidants);酿酒酵母菌(Saccharomyces cerevisiae);花粉(Pollen)

DOI 10.3390/molecules28155851

PMID 37570819

发布时间 2023-08-14

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