Aslı ÖZKÖK, Ercan KARABULUT, İsmet YILMAZ, Şaban KESKİN, Merve KESKİN, Semiramis KARLIDAĞ, Abuzer AKYOL

DOĞAL VE FERMENTE POLENİN BİYOKİMYASAL KARAKTERİZASYONU

Taze arı poleni ve arı ekmeği (Perga), zengin besin içeriği nedeniyle iki önemli arı ürünüdür. Arı ekmeği, nektar ve arı salgılarıyla karıştırılan ve petek gözlerine depolanan taze polenin bir formudur. Yani arı ekmeği, doğal fermente edilmiş bir kovan ürünüdür. Tuzaklar yardımıyla çok yüksek miktarlarda taze polen toplanabilir, ancak arı ekmeği taze arı poleni kadar üretilemez. Bu nedenle arı ekmeğinin apiterapide kullanımı sınırlıdır. Bu çalışmada, probiyotik özellikleri olduğu bilinen ticari mikroorganizmalar kullanılarak üretilen arı poleni örnekleri laboratuvarda fermente edilmiştir. Taze ve fermente edilmiş arı poleninin biyokimyasal özellikleri karşılaştırılmıştır. Taze ve fermente edilmiş arı poleni için, sırasıyla; toplam fenolik içeriği 4.43±0.03 mg GAE/g ve 6.12±0.07 mg GAE/g, demir indirgeme kapasitesi 64.14±0.18 ve 72.03±0.15 µmol FeSO4.7H2O/g numune, DPPH radikal süpürme aktivitesi 9.30±0.03 ve 6.47±0.04 mg/mL, toplam protein miktarı %21.16±0.2 ve %18.70±0.3 olarak bulundu. Elde edilen verilerden fermente arı poleninin, polene göre daha yüksek toplam fenolik içeriğe ve antioksidan kapasiteye sahip olduğu görülmektedir. Bulgulara göre taze arı poleni probiyotikler kullanılarak optimum koşullarda fermente edilebilmekte ve doğal arı ekmeğine alternatif olma potansiyeline sahiptir.

Anahtar Kelimeler:

Arı ekmeği, fermantasyon, probiyotik, polen

Biochemical Characterization of Natural and Fermented Pollen

Fresh bee pollen and bee bread (Perga) are two important bee products due to their rich nutritional content. Bee bread is a form of fresh pollen mixed with nectar and bee secretions and stored in honeycomb cells. In other words, bee bread is a natural fermented hive product. Fresh pollen can be collected in very high amounts with the help of traps, but bee bread can’t be produced as much as fresh bee pollen. Therefore, the use of bee bread in apitherapy is limited. In this study, bee pollen samples which are produced in the laboratory by using commercial microorganisms with known probiotic properties have been fermented. Biochemical properties of fresh and fermented bee pollen have been compared with each other. For fresh and fermented bee pollen, respectively; total phenolic content were found to be 4.43±0.03 mg GAE/g and 6.12±0.07 mg GAE/g, iron reducing capacity were found to be 64.14±0.18 and 72.03±0.15 µmol FeSO4.7H2O/g sample, DPPH radical scavenging activity were found to be 9.30±0.03 and 6.47±0.04 mg/ mL, total protein content were found to be 21.16±0.2% and 18.70±0.3%. From the obtained data, it is seen that fermented bee pollen has higher total phenolic content and antioxidant capacity than pollen. According to the findings, fresh bee pollen can be fermented under optimum conditions by using probiotics and has the potential to be an alternative to natural bee bread.

Keywords:

Bee bread, fermentation, probiotics, pollen,

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