Arı Sütü Üretimi ve Bazı Biyoaktif Özellikleri

Arı sütü, işçi arıların (Apis mellifera) hipofaringeal ve mandibular bezleri tarafından salgılanan, arı beslenmesi ve arı çeşidi açısından oldukça önemli bir arı ürünüdür. Başlangıçta aynı genetik yapıya sahip olmakla birlikte ana ve işçi arı arasındaki farklılıklar, ana arıların arı sütü ile beslenmesiyle ortaya çıkan fizyolojik ve morfolojik değişimlerden kaynaklanmaktadır. Karbonhidrat, protein, lipit, serbest amino asit, mineral, vitamin, fenolikler oluşan, biyoaktif bileşen bakımından zengin bir arı ürünü olması, arı sütünü arılar kadar insan sağlığı için de değerli kılmıştır. Arı sütü, antioksidan ve antimikrobiyal etki, yaşlanma karşıtı etki, antienflamatuar aktivite gibi fonksiyonel özelliklere sahiptir. Biyoaktif etkiler göstermesi nedeniyle arı sütü, nutrasötik ve fonksiyonel bir gıda olarak kabul edilmektedir ve bu nedenle üretimi ve tüketimi de giderek artmaktadır. Larva transferi veya aşılama, Jenter, Nicot veya Yasaeng üretimi arı sütü üretim yöntemlerindendir. Bu

Anahtar Kelimeler:

Arı sütü, kimyasal bileşenler, biyoaktif özellikleri, üretim, fonksiyonel gıda

Production and Some Bioactive Properties of Royal Jelly

Royal jelly secreted by the hypopharyngeal and mandibular glands of worker bees (Apis mellifera) is a very essential bee product in terms of bee nutrition and bee variety. Although they have the same genetic structure at the beginning, the differences between the queen and the worker bee are due to the physiological and morphological changes that occur when the queen bees are fed with royal jelly. Being a bee product rich in bioactive components, consisting of carbohydrates, proteins, lipids, free amino acids, minerals, vitamins, phenolics, royal jelly is precious for human health as well as for bees. Royal jelly has functional features such as antioxidant and antimicrobial effect, anti-aging effect, anti-inflammatory activity. By virtue of bioactive effects, royal jelly is considered a nutraceutical and functional food and hereby its production and consumption demand is also increasingly enhances. Jenter, Nicot or Yasaeng, production by larval transfer or grafting are types of royal jelly production methods. This review intented to express some bioactive properties and production techniques of royal jelly.

Keywords:

Royal jelly, chemical composition, bioactive features, production, functional food,

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