Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2020, Cilt: 48 Sayı: 4, 389 - 393, 06.07.2020
https://doi.org/10.15671/hjbc.774901

Öz

Kaynakça

  • 1. N., Mayda, M., Keskin, Ş., Keskin, A., Özkök. Bilecik Ilinden Toplanan Ari Polenlerinin Botanik Orijinleri Ile Toplam Fenolik Ve Flavonoid Içeriklerinin Belirlenmesi, Uludag Bee Journal, 19(2) (2019) 152-160.
  • 2. M., Capcarova, A., Kalafova, M., Schwarzova, M., Schneidgenova, M. S., Prnova, K., Svik,... & J., Brindza. Consumption of bee bread influences glycaemia and development of diabetes in obese spontaneous diabetic rats, Biologia, (2019). 1-7.
  • 3. C. M., Zuluaga, J. C., Serratob, M. C., Quicazana. Chemical, nutritional and bioactive characterization of Colombian bee-bread, Chemical Engineering, 43 (2015) 175-180.
  • 4. H., Özparlak, G., Zengin, R., Ceylan. Ereğli (Konya, Türkiye) Bölgesinden Bal Arılarının Topladığı Polenin Etanol Ekstraktının Antioksidan ve in Vitro Bazı Enzim İnhibitör Aktiviteleri, Selçuk Üniversitesi Fen Fakültesi Fen Dergisi, 43(2) (2017) 163-173.
  • 5. G., Kaya, M., Keskin. Biochemical Properties and Urease, α-amylase Inhibitory Effects of Ocimum basilicum L. (Reyhan), Journal of Medicinal Herbs and Ethnomedicine, 6 (2020) 52-55.
  • 6. OM., Barth, AS., Freitas, ES., Oliveira, RA., Silva, FM., Maester, RR., Andrella, GM., Cardozo. Evaluation of the botanical origin of commercial dry bee pollen load batches using pollen analysis: a proposal for technical standardization. Anais da Academia Brasileira de Ciências, 82(4)(2010)893-902.
  • 7. GR., D'Albore. Textbook of melissopalynology. Apimondia Publishing House, Bucharest, Romania (1997)
  • 8. G., ErdtmanHandbook of palynology: morphology, taxonomy, ecology (1969).
  • 9. K., Faegri, J., Iversen, PE., Kaland, K. Krzywinski. Textbook of Pollen Analysis. Caldwell. In: NJ: Blackburn Press (1989).
  • 10. V., Markgraf, H. L., D'Antoni. Pollen flora of Argentina: modern spore and pollen types of Pteridophyta, Gymnospermae, and Angiospermae (1978).
  • 11. V. L. Singleton, J.A., Rossi Colorimetry of Total Phenolics with Phosphomolybdic–Phosphotungstic Acid Reagents, American J. Eno. Vitic., 16 (1965) 144-158.
  • 12. V. L., Singleton, R.Orthofer, R.M., Lamuela-Raventos, Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent, Methods in Enzy., 299 (1999) 152-178.
  • 13. L. R., Fukumoto, G., Mazza, Assessing antioxidant and prooxidant activities of phenolic compounds, J. Agric. Food Chem., 48 (2000) 3597-3604
  • 14. I.F., Benzie, J.J., Strain. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In Methods in enzymology., 299 (1999) 15-27.
  • 15. Bernfeld, P. Amylases, alpha and beta. Methods in enzymology., (1955) 149-158.
  • 16. Ş., Keskin, Y., Şirin, H. E., Çakir, M., Keskin. An investigation of Humulus lupulus L.: Phenolic composition, antioxidant capacity and inhibition properties of clinically important enzymes. South African Journal of Botany, 120 (2019) 170-174
  • 17. R., Mărgăoan, M., Stranț, A., Varadi, E., Topal, B., Yücel, M., Cornea-Cipcigan,... D. C., Vodnar, Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants, 8(12) (2019) 568.
  • 18. N., Mayda A., Özkök, N. E., Bayram, Y. C., Gerçek, K., Sorkun. Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, (2020) 1-15.
  • 19. S., Chanda, S., Dudhatra, M., Kaneria. Antioxidative and antibacterial effects of seeds and fruit rind of nutraceutical plants belonging to the Fabaceae family. Food & function, 1(3) (2010) 308-315.
  • 20. H., Şahin, M., Kemal. Antioxidant Capacity of a Bee Pollen Sample Obtained from Giresun, Turkey. Apiterapi ve Doğa Dergisi, 2(2) (2020) 46-51
  • 21. Z. A., Othman, L., Noordin, W. S. W., Ghazali, N., Omar, M., Mohamed. Nutritional, phytochemical and antioxidant analysis of bee bread from different regions of Malaysia. Indian Journal of Pharmaceutical Sciences, 81(5) (2019) 955-960.
  • 22. C. M., Zuluaga, J. C., Serratob, M. C., Quicazana, Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering, 43 (2015) 175-180.
  • 23. Ö., Saral, M., Kilicarslan, H., Şahin, O., Yildiz, B., Dincer, Evaluation of antioxidant activity of bee products of different bee races in Turkey. Turkish Journal of Veterinary and Animal Sciences, 43(4) (2019) 441-447.
  • 24. M., Yamaguchi, R., Hamamoto, S., Uchiyama, K., Ishiyama, K., Hashimoto. Preventive effects of bee pollen Cistus ladaniferus extract on bone loss in streptozotocin-diabetic rats in vivo. Journal of health science, 53(2) (2007) 190-195.
  • 25. O. M., Daudu. Bee Pollen Extracts as Potential Antioxidants and Inhibitors of α-Amylase and α-Glucosidase Enzymes In Vitro Assessment, Journal of Apicultural Science, 63(2) (2019) 315-325.

α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)

Yıl 2020, Cilt: 48 Sayı: 4, 389 - 393, 06.07.2020
https://doi.org/10.15671/hjbc.774901

Öz

Bee pollen is a valuable bee product with its nutritional and bioactive values according to its protein, lipid, amino acid, vitamin and phenolic content. When bee pollen is converted into bee bread, it becomes more easily digestible in the human digestive system, because of the partial breakdown of the pollen wall, the exine layer, with the effect of fermentation. Therefore, bee bread has a richer nutrient content available than bee pollen. Diabetes mellitus is a metabolic and degenerative disease with long-term effects and inhibition of α-amylase is important for the treatment of this disease. In this study, methanol extract of pollen and perga samples was prepared. Total phenolic content, antioxidant capacity and α-amylase inhibition activity of the extract was determined. Total phenolic content and antioxidant capacity of pollen and perga extract was determined as 5.57-6.93 mg GAE/g and 74.56-97.66 µmol FeSO4.7H2O/g sample, respectively. IC50 value of bee pollen and perga for α-amylase inhibition was found to be 4.21 and 3.57 mg/mL, respectively. It could be concluded that perga may be more effective on Diabetes mellitus.

Kaynakça

  • 1. N., Mayda, M., Keskin, Ş., Keskin, A., Özkök. Bilecik Ilinden Toplanan Ari Polenlerinin Botanik Orijinleri Ile Toplam Fenolik Ve Flavonoid Içeriklerinin Belirlenmesi, Uludag Bee Journal, 19(2) (2019) 152-160.
  • 2. M., Capcarova, A., Kalafova, M., Schwarzova, M., Schneidgenova, M. S., Prnova, K., Svik,... & J., Brindza. Consumption of bee bread influences glycaemia and development of diabetes in obese spontaneous diabetic rats, Biologia, (2019). 1-7.
  • 3. C. M., Zuluaga, J. C., Serratob, M. C., Quicazana. Chemical, nutritional and bioactive characterization of Colombian bee-bread, Chemical Engineering, 43 (2015) 175-180.
  • 4. H., Özparlak, G., Zengin, R., Ceylan. Ereğli (Konya, Türkiye) Bölgesinden Bal Arılarının Topladığı Polenin Etanol Ekstraktının Antioksidan ve in Vitro Bazı Enzim İnhibitör Aktiviteleri, Selçuk Üniversitesi Fen Fakültesi Fen Dergisi, 43(2) (2017) 163-173.
  • 5. G., Kaya, M., Keskin. Biochemical Properties and Urease, α-amylase Inhibitory Effects of Ocimum basilicum L. (Reyhan), Journal of Medicinal Herbs and Ethnomedicine, 6 (2020) 52-55.
  • 6. OM., Barth, AS., Freitas, ES., Oliveira, RA., Silva, FM., Maester, RR., Andrella, GM., Cardozo. Evaluation of the botanical origin of commercial dry bee pollen load batches using pollen analysis: a proposal for technical standardization. Anais da Academia Brasileira de Ciências, 82(4)(2010)893-902.
  • 7. GR., D'Albore. Textbook of melissopalynology. Apimondia Publishing House, Bucharest, Romania (1997)
  • 8. G., ErdtmanHandbook of palynology: morphology, taxonomy, ecology (1969).
  • 9. K., Faegri, J., Iversen, PE., Kaland, K. Krzywinski. Textbook of Pollen Analysis. Caldwell. In: NJ: Blackburn Press (1989).
  • 10. V., Markgraf, H. L., D'Antoni. Pollen flora of Argentina: modern spore and pollen types of Pteridophyta, Gymnospermae, and Angiospermae (1978).
  • 11. V. L. Singleton, J.A., Rossi Colorimetry of Total Phenolics with Phosphomolybdic–Phosphotungstic Acid Reagents, American J. Eno. Vitic., 16 (1965) 144-158.
  • 12. V. L., Singleton, R.Orthofer, R.M., Lamuela-Raventos, Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent, Methods in Enzy., 299 (1999) 152-178.
  • 13. L. R., Fukumoto, G., Mazza, Assessing antioxidant and prooxidant activities of phenolic compounds, J. Agric. Food Chem., 48 (2000) 3597-3604
  • 14. I.F., Benzie, J.J., Strain. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In Methods in enzymology., 299 (1999) 15-27.
  • 15. Bernfeld, P. Amylases, alpha and beta. Methods in enzymology., (1955) 149-158.
  • 16. Ş., Keskin, Y., Şirin, H. E., Çakir, M., Keskin. An investigation of Humulus lupulus L.: Phenolic composition, antioxidant capacity and inhibition properties of clinically important enzymes. South African Journal of Botany, 120 (2019) 170-174
  • 17. R., Mărgăoan, M., Stranț, A., Varadi, E., Topal, B., Yücel, M., Cornea-Cipcigan,... D. C., Vodnar, Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants, 8(12) (2019) 568.
  • 18. N., Mayda A., Özkök, N. E., Bayram, Y. C., Gerçek, K., Sorkun. Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, (2020) 1-15.
  • 19. S., Chanda, S., Dudhatra, M., Kaneria. Antioxidative and antibacterial effects of seeds and fruit rind of nutraceutical plants belonging to the Fabaceae family. Food & function, 1(3) (2010) 308-315.
  • 20. H., Şahin, M., Kemal. Antioxidant Capacity of a Bee Pollen Sample Obtained from Giresun, Turkey. Apiterapi ve Doğa Dergisi, 2(2) (2020) 46-51
  • 21. Z. A., Othman, L., Noordin, W. S. W., Ghazali, N., Omar, M., Mohamed. Nutritional, phytochemical and antioxidant analysis of bee bread from different regions of Malaysia. Indian Journal of Pharmaceutical Sciences, 81(5) (2019) 955-960.
  • 22. C. M., Zuluaga, J. C., Serratob, M. C., Quicazana, Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering, 43 (2015) 175-180.
  • 23. Ö., Saral, M., Kilicarslan, H., Şahin, O., Yildiz, B., Dincer, Evaluation of antioxidant activity of bee products of different bee races in Turkey. Turkish Journal of Veterinary and Animal Sciences, 43(4) (2019) 441-447.
  • 24. M., Yamaguchi, R., Hamamoto, S., Uchiyama, K., Ishiyama, K., Hashimoto. Preventive effects of bee pollen Cistus ladaniferus extract on bone loss in streptozotocin-diabetic rats in vivo. Journal of health science, 53(2) (2007) 190-195.
  • 25. O. M., Daudu. Bee Pollen Extracts as Potential Antioxidants and Inhibitors of α-Amylase and α-Glucosidase Enzymes In Vitro Assessment, Journal of Apicultural Science, 63(2) (2019) 315-325.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Articles
Yazarlar

Merve Keskin 0000-0001-9365-334X

Asli Özkök 0000-0002-7336-2892

Yayımlanma Tarihi 6 Temmuz 2020
Kabul Tarihi 12 Ağustos 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 48 Sayı: 4

Kaynak Göster

APA Keskin, M., & Özkök, A. (2020). α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga). Hacettepe Journal of Biology and Chemistry, 48(4), 389-393. https://doi.org/10.15671/hjbc.774901
AMA Keskin M, Özkök A. α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga). HJBC. Temmuz 2020;48(4):389-393. doi:10.15671/hjbc.774901
Chicago Keskin, Merve, ve Asli Özkök. “α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)”. Hacettepe Journal of Biology and Chemistry 48, sy. 4 (Temmuz 2020): 389-93. https://doi.org/10.15671/hjbc.774901.
EndNote Keskin M, Özkök A (01 Temmuz 2020) α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga). Hacettepe Journal of Biology and Chemistry 48 4 389–393.
IEEE M. Keskin ve A. Özkök, “α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)”, HJBC, c. 48, sy. 4, ss. 389–393, 2020, doi: 10.15671/hjbc.774901.
ISNAD Keskin, Merve - Özkök, Asli. “α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)”. Hacettepe Journal of Biology and Chemistry 48/4 (Temmuz 2020), 389-393. https://doi.org/10.15671/hjbc.774901.
JAMA Keskin M, Özkök A. α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga). HJBC. 2020;48:389–393.
MLA Keskin, Merve ve Asli Özkök. “α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)”. Hacettepe Journal of Biology and Chemistry, c. 48, sy. 4, 2020, ss. 389-93, doi:10.15671/hjbc.774901.
Vancouver Keskin M, Özkök A. α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga). HJBC. 2020;48(4):389-93.

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