Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ecem Bayram, Nesrin(4)
- Gerçek, Yusuf Can(3)
- Kutlu, Naciye(3)
- Çelik, Saffet(3)
- Bayram, Nesrin Ecem(2)
- Bayram, Sinan(2)
- Can, Zehra(2)
- Gercek, Yusuf Can(2)
- Kara, Yakup(2)
- Baştürk, Fatma Nur(1)
- Demir Kanbur, Esra(1)
- Dertli, Enes(1)
- Dramicanin, Aleksandra M.(1)
- Gıdık, Betül(1)
- Kolayli, Sevgi(1)
- Kolaylı, Sevgi(1)
- Kostic, Aleksandar Z.(1)
- Mayda, Nazli(1)
- Mayda, Nazlı(1)
- Morgil, Hande(1)
- Okumus Yukunc, Gulsah(1)
- Ozkok, Aslı(1)
- Poyraz, Fatmanur(1)
- Sorkun, Kadriye(1)
- Tanugur Samanci, Aslı Elif(1)
- Yalmanci, Dilara(1)
- Yıldırım, Nazlıcan(1)
- Özkök, Asli(1)
- Özkök, Aslı(1)
- İspirli, Hümeyra(1)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ1Profile of honey, bee pollen and bee bread: comparative shotgun sequencing
Morgil, Hande; Ecem Bayram, Nesrin
The plant origin of the bee products often influences their value. Here, we investigated for the first time how the content of bee bread, a functional food with high nutritional value, differs in terms of plant and bacterial taxa in comparison with bee pollen and honey samples, using shotgun sequencing analysis. Sequencing of honey, bee pollen, and bee bread samples yielded approximately 32.74 Gbp of data. Out of a total of 268,964 abundant genes, 70,280 genes (26.13%) were assigned to a taxonomic group according to the supermajority rule. These taxonomic groups were annotated as follows: Kingdom (84.99%), phylum (75.94%), class (73.26%), order (67.21%), and family (65.11%). It was determined that honey, bee pollen, and bee bread samples consisted of large plant families Poaceae, Fabaceae and Asteraceae. This indicates that these taxa are also favored by bees for visiting, and are therefore used as food sources. These differences vary according to the environmental flora of the apiary and may be site specific. Based on these results, DNA-based next-generation sequencing techniques can be successfully used to identify the plant sources of bee products. Thus, the botanical and geographical origin of bee product samples can be more accurately, reliably and in detail identified. Furthermore, this technique can be successfully used to monitor the regional flora and food safety.
- MakaleYalnız künye2025Scopus SJRQ2Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties
Kolayli, Sevgi; Okumus Yukunc, Gulsah; Kara, Yakup; Demir Kanbur, Esra; Can, Zehra; Ozkok, Aslı; Tanugur Samanci, Aslı Elif
This study investigated the botanical origin, chemical composition, phenolic and volatile aromatic profiles, and antioxidant activities of 11 bee bread samples from different regions of Anatolia, Turkey. The bee bread samples contained high amounts of proteins (19.61 g/100 g) and lipids (6.43 g/100 g). The bee breads were determined to have a rich mineral content. The antioxidant potential of the bee breads was predicted using total phenolic content (TPC), total flavonoid content (TFC), total condensed tannin (TCT) content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The TPC of the bee breads ranged between 2.041 ± 0.170 and 3.224 ± 0.006 mg GAE/g, while the TFC ranged from 0.323 ± 0.004 to 1.903 ± 0.017 mg QE/g. The FRAP assay showed antioxidant activity ranging from 17.778 ± 0.207 to 49.752 ± 0.856 µmol FeSO4.7H2O/g, and the DPPH values were between 1.054 ± 0.009 and 4.366 ± 0.014 SC50 mg/mL. Using 25 standards, RP-HPLC-PDA quantified the composition of the phenolic compounds, attributed to their antioxidant activity. The highest concentrations were detected for t-cinnamic acid, rutin, and p-coumaric acid. One hundred nineteen volatile aromatic compounds were determined in the bee breads by solid-phase microextraction coupled with gas chromatography and mass spectrometry (SPME-GC-MS). The obtained values suggest that bee breads could serve as a potential source of nutrients and bioactive compounds for value-added food supplements and functional foods.
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İncele - MakaleAçık Erişim2024Scopus SJRQ2An optimization study for amino acid extraction from bee bread using choline chloride-acetic acid deep eutectic solvent and determination of individual phenolic profile
Kutlu, Naciye; Gerçek, Yusuf Can; Çelik, Saffet; Bayram, Sinan; Ecem Bayram, Nesrin
In this study, the aim was to optimize the extraction conditions (molar ratio, time, temperature) in order to maximize the total individual amino acid (TAA) yield from bee bread, which is a fermented bee product, using choline chloride-acetic acid deep eutectic solvent (DES). In addition to the phenolic profile and amino acid profile investigated by LC-MS/MS, some spectrophotometric (total phenolic content, total flavonoid content, total proanthocyanidin content) and bioactivity (antioxidant/antimicrobial activity) tests were carried out on the extracts. Optimum conditions were determined as 1:2 for molar ratio, 15 min for time and 10 °C for temperature with optimization based on the TAA values of the different extracts (d: 0.99). Molar ratio and temperature were found to have statistically significant effects on TAA values. At optimum conditions, the amount of TAA obtained with DES (29.678 g/kg) was found to be approximately 35.2% and 54.4% higher than that obtained with ethanol and methanol extracts, respectively. All these results indicate that choline chloride-acetic acid DES can be chosen when preparing bee bread extracts, which are evaluated for different areas of use such as food and health due to active ingredient content. Higher active ingredients can be extracted by trying different DES combinations.
AtıfScopus7WoS9OpenAlex11İncele - MakaleAçık Erişim2024Scopus SJRQ1The application of deep eutectic solvents for protein extraction from bee bread (Perga)
Ecem Bayram, Nesrin; Gerçek, Yusuf Can; Kutlu, Naciye; Çelik, Saffet; Bayram, Sinan; Baştürk, Fatma Nur; Yıldırım, Nazlıcan
Bee bread is one of the basic nutrients that bees use as a protein source and is formed as a result of the fermentation of bee pollen. In the last few years, this product has become increasingly recognized and consumed among bee products due to its functional properties. However, deep eutectic solvents (DES) have attracted great interest in recent years as promising green alternatives to replace traditional solvents due to their variable viscosity, low vapor pressure, application-specific adjustability, non-flammability and chemical stability. In this study, bee bread was extracted in 12 different DES with different hydrogen bond acceptor (HBA):hydrogen bond donor (HBD) combinations. The DES combination with the highest total protein content was determined to be choline chloride (ChCl)-urea. Then, ultrasonic extraction conditions were optimized for maximum bioactive extraction in extracts prepared with ChCl-urea. The optimum conditions were found as 31.3 %, 25 min, 35 °C for ultrasonic power, extraction time and temperature, respectively. The desirability value (d) of the model was 0.83. The extracts were analyzed for total phenolic content, total protein content, individual polyphenolics, individual amino acids and individual vitamins as well as antimicrobial and antioxidant activity tests. According to the results, total protein, total individual amino acids and total individual phenolics were higher in the extracts obtained with ChCl-urea compared to the extract prepared with conventional solvent (ethanol). In conclusion, all these findings showed that ChCl-urea combination can be an alternative to ethanol depending on the structural characteristics of the target compounds to be extracted from bee bread.
AtıfScopus15WoS12OpenAlex13İncele - MakaleAçık Erişim2024Scopus SJRQ1Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)
Can, Zehra; Gıdık, Betül; Kara, Yakup; Kolaylı, Sevgi
The objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in Türkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. p-OH benzoic and p-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of Türkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins. Graphical Abstract: (Figure presented.)
AtıfScopus12WoS14OpenAlex16İncele - MakaleAçık Erişim2023Scopus SJRQ2The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics
Kutlu, Naciye; Gercek, Yusuf Can; Bayram, Nesrin Ecem
In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the ranges of 4.9–8.2 %, 1.61–2.67 %, 17.47–32.54 %, 39.92–60.84 %, and 7.10–8.89 %, respectively. The lowest color difference was obtained for the sample dried at 210 W. As a result, it was determined that microwave drying is more suitable for preserving the nutritional and bioactive content of bee bread during drying.
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İncele - MakaleAçık Erişim2023Scopus SJRQ2Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process
Poyraz, Fatmanur; Yalmanci, Dilara; İspirli, Hümeyra; Dertli, Enes
Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.
AtıfScopus19WoS17OpenAlex18İncele - MakaleAçık Erişim2021Scopus SJRQ1Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin - similarities and differences
Bayram, Nesrin Ecem; Gercek, Yusuf Can; Çelik, Saffet; Mayda, Nazli; Kostic, Aleksandar Z.; Dramicanin, Aleksandra M.; Özkök, Asli
In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC-MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by L-asparagine (BP samples) and L-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae). (C) 2021 The Author(s). Published by Elsevier B.V. on behalf of King Saud University.
AtıfScopus103WoS92OpenAlex114İncele - MakaleYalnız künye2020Scopus SJRQ2Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles
Mayda, Nazlı; Özkök, Aslı; Ecem Bayram, Nesrin; Gerçek, Yusuf Can; Sorkun, Kadriye
This study aims to determine the plant sources, fatty acid composition, total phenolic-flavonoid content, antioxidant capacity, and elemental profile of bee pollen (BP) and bee bread (BB) samples from the same bee hive in different locations. 31 families and 71 species were determined by pollen analysis of BP and BB samples. Pollen frequencies in BB samples were generally similar or less than in BP. Total phenolic varied from 8.26 ± 0.299 to 43.42 ± 0.779 mg GAE/g, and total flavonoid ranged from 1.81 ± 0.040 to 4.44 ± 0.125 mg QE/g. ABTS and DDPH assays indicated that the samples have good antioxidant activity. Samples showed a protein content ranging from 17.6 to 22.2% while the total fatty acid was between 60.27 and 86.49%. The elemental analysis showed that all samples were rich in essential minerals. As a result, total protein, total fatty acids, moisture content and antioxidant capacity of BB samples were found to be lower than those of BP samples from the same hive. In spite of these data, it is necessary to work with more detailed and more samples to be able to say which bee product (bee pollen or bee bread) has superior properties as functional food.
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