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INVESTIGATION OF BEE BREAD (PERGA) IN TERMS OF ITS FUNCTIONAL PROPERTIES

Yıl 2024, Cilt: 3 Sayı: 2, 91 - 100, 31.12.2024

Öz

This written, the chemical, biological and nutritional properties of the valuable bee product called bee bread (perga). Perga is formed by the fermentation of pollen by bees and has a rich nutritional environment that provides significant benefits for both bees and humans. While it provides energy and health support for bees, it stands out with its probiotic, antioxidant, antimicrobial and anti-inflammatory effects for humans. In the article, the effects of phenolic pictures, amino acids, vitamins and minerals in perga and their uses in apitherapy and functional food fields are taken. In addition, the contributions of probiotic properties in perga to bee health and the nutrients of fermentation are explained in detail. It is emphasized that modern health and nutrition systems can be used more widely by addressing the records of perga more comprehensively.

Kaynakça

  • Bakour, M., et al. (2017). Chemical composition and bioactive properties of bee bread. Journal of Apicultural Research, 56(4), 349-362.
  • Campos, M. G., et al. (2008). Bioactive compounds in honeybee-collected pollen and bee bread: Perspectives for human nutrition. Journal of Agricultural and Food Chemistry, 56(19), 8395-8400.
  • Ciric, J., et al. (2022). Chemical composition of bee bread (perga), a functional food: A review. Journal of Trace Elements and Minerals, 2(1), 100038.
  • Gilliam, M., et al. (1974). Microbial ecology of the intestinal tract of the honeybee. Apidologie, 5(3), 293-304.
  • Gümüs, F., & Karslı, M. A. (2024). Possibility of using bee bread (Perga) as an alternative feed additive in poultry nutrition. International Journal of Veterinary and Animal Research, 7(2), 52-58.
  • Kieliszek, M., et al. (2018). Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology, 71, 170-180.
  • Markiewicz-żukowska, R., et al. (2013). Phenolic acid content and antioxidant properties of Polish honey and bee bread. Food Chemistry, 136(3-4), 1055-1063.
  • Olofsson, T., & Vásquez, A. (2008). Detection and identification of a novel lactic acid bacterial flora associated with the honey stomach of the honeybee. Current Microbiology, 57(4), 356-363.
  • Pascoal, A., et al. (2014). Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory. Food and Chemical Toxicology, 63, 233-239.
  • Zerdani, I., et al. (2011). Characterization of Moroccan bee bread: Phenolic content, antioxidant and antibacterial activities. Journal of Food Science, 76(10), C1146-C1152.

ARI EKMEĞİNİN (PERGA) FONKSİYONEL ÖZELLİKLERİ AÇISINDAN İNCELENMESİ

Yıl 2024, Cilt: 3 Sayı: 2, 91 - 100, 31.12.2024

Öz

Bu makalede, arı ekmeği (perga) adlı değerli arı ürününün kimyasal, biyolojik ve besinsel özellikleri incelenmiştir. Perga, polenin arılar tarafından fermantasyona uğratılmasıyla oluşan ve hem arılar hem de insanlar için önemli faydalar sağlayan zengin bir besin kaynağıdır. Arılar için enerji ve bağışıklık desteği sunarken, insanlar için probiyotik, antioksidan, antimikrobiyal ve antiinflamatuar etkileriyle öne çıkmaktadır. Makalede, pergadaki fenolik bileşikler, amino asitler, vitaminler ve minerallerin etkileri ile apiterapi ve fonksiyonel gıda alanındaki kullanımları ele alınmıştır. Ayrıca, pergadaki probiyotik özelliklerin arı sağlığına ve fermantasyonun besin değerine olan katkıları detaylı bir şekilde açıklanmıştır. Perganın gelecekteki araştırmalarda daha kapsamlı şekilde ele alınarak modern sağlık ve beslenme sistemlerinde daha yaygın kullanılabileceği vurgulanmıştır.

Kaynakça

  • Bakour, M., et al. (2017). Chemical composition and bioactive properties of bee bread. Journal of Apicultural Research, 56(4), 349-362.
  • Campos, M. G., et al. (2008). Bioactive compounds in honeybee-collected pollen and bee bread: Perspectives for human nutrition. Journal of Agricultural and Food Chemistry, 56(19), 8395-8400.
  • Ciric, J., et al. (2022). Chemical composition of bee bread (perga), a functional food: A review. Journal of Trace Elements and Minerals, 2(1), 100038.
  • Gilliam, M., et al. (1974). Microbial ecology of the intestinal tract of the honeybee. Apidologie, 5(3), 293-304.
  • Gümüs, F., & Karslı, M. A. (2024). Possibility of using bee bread (Perga) as an alternative feed additive in poultry nutrition. International Journal of Veterinary and Animal Research, 7(2), 52-58.
  • Kieliszek, M., et al. (2018). Pollen and bee bread as new health-oriented products: A review. Trends in Food Science & Technology, 71, 170-180.
  • Markiewicz-żukowska, R., et al. (2013). Phenolic acid content and antioxidant properties of Polish honey and bee bread. Food Chemistry, 136(3-4), 1055-1063.
  • Olofsson, T., & Vásquez, A. (2008). Detection and identification of a novel lactic acid bacterial flora associated with the honey stomach of the honeybee. Current Microbiology, 57(4), 356-363.
  • Pascoal, A., et al. (2014). Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory. Food and Chemical Toxicology, 63, 233-239.
  • Zerdani, I., et al. (2011). Characterization of Moroccan bee bread: Phenolic content, antioxidant and antibacterial activities. Journal of Food Science, 76(10), C1146-C1152.
Toplam 10 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derlemeler
Yazarlar

Tuğrul Yılmaz 0000-0002-3340-1236

Yahya Yasin Yılmaz 0000-0002-1015-7197

Erken Görünüm Tarihi 31 Aralık 2024
Yayımlanma Tarihi 31 Aralık 2024
Gönderilme Tarihi 30 Aralık 2024
Kabul Tarihi 31 Aralık 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 3 Sayı: 2

Kaynak Göster

APA Yılmaz, T., & Yılmaz, Y. Y. (2024). ARI EKMEĞİNİN (PERGA) FONKSİYONEL ÖZELLİKLERİ AÇISINDAN İNCELENMESİ. Arı Ve Arıcılık Teknolojileri Dergisi, 3(2), 91-100.