Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ecem Bayram, Nesrin(6)
- Gerçek, Yusuf Can(4)
- Çelik, Saffet(4)
- Bayram, Nesrin Ecem(2)
- Bayram, Sinan(2)
- Gercek, Yusuf Can(2)
- Kutlu, Naciye(2)
- Özkök, Aslı(2)
- Bayram, And Sinan(1)
- Celik, Saffet(1)
- Dertli, Enes(1)
- Dramicanin, Aleksandra M.(1)
- Kostic, Aleksandar Z.(1)
- Kırkıncı, Seran(1)
- Mayda, Nazli(1)
- Mayda, Nazlı(1)
- Morgil, Hande(1)
- Pandiselvam, Ravi(1)
- Poyraz, Fatmanur(1)
- Saroğlu, Öznur(1)
- Sorkun, Kadriye(1)
- Yalmanci, Dilara(1)
- Özkök, Asli(1)
- Özçelik, Beraat(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.
- MakaleAçık Erişim2024Scopus SJRQ1Ultrasonic assisted extraction of water-soluble vitamins from minor components of bee pollen with deep eutectic solvents (DESs) as green solvent
Çelik, Saffet; Gerçek, Yusuf Can; Kutlu, Naciye; Bayram, Sinan; Kırkıncı, Seran; Ecem Bayram, Nesrin
In this study, different deep eutectic solvents (DESs) were used for vitamin extraction from bee pollen. The DES combination with the highest total amount of individual vitamins was choline chloride: ethylene glycol (molar ratio 1:2). The response surface method was then used to optimize the extraction conditions. The independent variables used for optimization were ultrasonic power, time, and temperature, while the dependent variables were the total individual amino acids, total individual phenolic compounds, and total individual vitamin contents. Spectrophotometric analyses and antimicrobial activity were also determined in the extracts. In addition, AGREEprep, ComplexGAPI and BAGI tools were used to evaluate the greenness of the method. The results obtained with DES were compared with water, ethanol, and methanol extracts, which were considered control groups. As a result of optimization, the optimum conditions were found to be 75 % for ultrasonic power, 71.5 min for sonication time, and 40 °C for ultrasonic bath temperature. The model's composite desirability value (d) was found to be 0.81. The predicted value and the experimental values were close to each other. Furthermore, the most dominant vitamin in DES extracts was ascorbic acid, the most dominant amino acid was proline, and the most dominant phenolic compound was myricetin. The amounts of these compounds were higher than those obtained from water, ethanol, and methanol extracts. The spectrophotometric analysis results obtained higher yields with DES compared to the control groups. Antimicrobial activity analysis showed that pollen extracts prepared using choline chloride: ethylene glycol had a weak inhibitory effect for Gram-positive and Gram-negative bacteria but not yeast-like fungal strains. In conclusion, DES has been successfully used to extract vitamins and other bioactive compounds from bee pollen. The results obtained showed that DESs can be an alternative to organic solvents for the extraction of vitamins, which are among the minor components of bee pollen. Besides, the potential of the application different DESs for more efficient extraction of vitamins and components with important pharmaceutical properties from bee pollen needs to be evaluated in detail.
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İncele - MakaleYalnız künye2023Scopus SJRQ1Comparison of bioactive constituents by HPLC–DAD–ESI-MS and UFLC and in vitro antioxidant activities of blossom honey, bee pollen, and propolis
Saroğlu, Öznur; Ecem Bayram, Nesrin; Özçelik, Beraat
The aim of this study was to analyze the total phenolic content, phenolic profile, and antioxidant activity of honey, bee pollen, and propolis samples from Turkey's Black Sea Region. The total phenolic content of these bee products was found using Folin–Ciocalteu's method, and their antioxidant capacity was found using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC) assays. Phenolic compounds of honey samples were characterized by high-performance liquid chromatography coupled to a photodiode array detector and mass spectrometer (HPLC–DAD–ESI-MS), while phenolic compounds of bee pollen and propolis samples were quantified ultra-fast liquid chromatography (UFLC). The total phenolic values for honey, bee pollen and propolis were 6.32–18.21 mg GAE/100 g, 547.64–769.4 mg GAE/100 gr, and 6096.1–11,564 mg GAE/100 gr, respectively. DPPH and CUPRAC values of honey, pollen and propolis were 11.05–21.38% and 0.38–1.48 µmol Trolox/g; 24.67–38.63% and 0.03–0.05 mmol Trolox/g; 11.81–34.12% and 0.47–0.89 mmol Trolox/g, respectively. About 30 different phenolic compounds were identified as quantitative. Our findings have shown that all bee products examined in the study are found to contain gallic acid, naringenin, and caffeic acid. In terms of total phenolic content and antioxidant activity, the bee product extracts were ranked as follows: propolis > bee pollen > honey. The high concentration of phenolic compounds in propolis explains its remarkable antioxidant effect.
AtıfScopus10WoS10OpenAlex10İncele - 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 Erişim2022Scopus SJRQ1Screening of plant pollen sources, polyphenolic compounds, fatty acids and antioxidant/antimicrobial activity from bee pollen
Gercek, Yusuf Can; Celik, Saffet; Bayram, And Sinan
In this study, the botanical origin, total flavonoid and phenolic content, antioxidant activity, phenolic profile and fatty acid composition of mixed bee pollen loads collected in Bayburt, Turkey, were determined. In addition to these assays, antibacterial activity of bee-collected pollen extract (BCPE) against a variety of food-borne pathogenic bacteria was determined in vitro. Pollen loads were classified into five botanical families based on their color: Asteraceae, Fabaceae, Campanulaceae, Cistaceae and Rosaceae. Total flavonoid, total phenolic, CUPRAC and CERAC concentrations were 173.52 mg GAE/g, 79.21 mg QE/g, 85.59 mg Trolox/g and 118.13 mg Trolox/g, respectively. Twenty-three phenolic compounds were scanned in bee pollen extract by LC-MS/MS, with rutin being the most abundant. Cis-4,7,10,13,16,19 docosahexaenoic acid was the predominant fatty acid, followed by cis-11-eicosenoic acid, palmitic acid, and alfa linolenic acid. In addition, the agar well diffusion (AWD) and micro-broth dilution methods were used to determine of the antibacterial activity of the BCPE sample. MIC values were observed to vary between 2.5–5 mg/mL for Gram-positive bacteria and 5–10 mg/mL for Gram-negative bacteria. These findings indicate that bee pollen could be a potential source of antioxidants and antimicrobials.
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İncele - MakaleYalnız künye2022Scopus SJRQ2Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom
Çelik, Saffet; Gerçek, Yusuf Can; Özkök, Aslı; Ecem Bayram, Nesrin
This study aimed to determine the organic acid profiles of bee products such as royal jelly, bee venom, bee pollen and bee bread, as well as to verify the method employed in the study. For this purpose, royal jelly, bee venom, bee pollen and bee bread samples were obtained from different locations, and 55 individual organic acids were determined using the liquid chromatography technique coupled with tandem mass spectrometry (LC–MS/MS), and method verification was carried out. Moreover, principal component and hierarchical cluster analyses were performed to compare the organic acid content of bee products and evaluate the overall variation. According to the results, the order of the total organic acid profiles was determined as bee venom (4141 mg/kg-6260 mg/kg) > bee bread (736–990 mg/kg) > bee pollen (837–1503 mg/kg) > royal jelly (192–1947 mg/kg). Although citric acid (423–41,519 mg/kg) was dominantly detected in samples among the organic acids screened. It is thought that the results obtained will contribute to scientific studies carried out to determine the authenticity of bee products and their standardization.
AtıfScopus24WoS21OpenAlex26İncele - MakaleAçık Erişim2022Scopus SJRQ1Optimization of Ultrasonic Extraction of Nutraceutical and Pharmaceutical Compounds from Bee Pollen with Deep Eutectic Solvents Using Response Surface Methodology
Çelik, Saffet; Kutlu, Naciye; Gerçek, Yusuf Can; Bayram, Sinan; Pandiselvam, Ravi; Bayram, Nesrin Ecem
In recent years, there has been increasing interest in green extraction methods and green solvents due to their many advantages. In this study, the effects of an ultrasonic extraction method and deep eutectic solvents (DESs) on the extraction of different bioactive substances from bee pollen were investigated. In this regard, the effects of process variables such as the molar ratio of the DES (1, 1.5, and 2), sonication time (15, 30, and 45 min), and ultrasonic power (90, 135 and 180 W) on total individual amino acids, total individual organic acids, and total individual phenolic compounds were investigated by response surface methodology (RSM). The optimal conditions were found to be a molar ratio of 2, sonication time of 45 min, and ultrasonic power of 180 W (R2 = 0.84). Extracts obtained via the maceration method using ethanol as a solvent were evaluated as the control group. Compared with the control group, the total individual amino acid and total individual organic acid values were higher using DESs. In addition, compounds such as myricetin, kaempferol, and quercetin were extracted at higher concentrations using DESs compared to controls. The results obtained in antimicrobial activity tests showed that the DES groups had broad-spectrum antibacterial effects against all bacterial samples, without exception. However, in yeast-like fungus samples, this inhibition effect was negligibly low. This study is the first to evaluate the impact of DESs on the extraction of bioactive substances from bee pollen. The obtained results show that this innovative and green extraction technique/solvent (ultrasonic extraction/DES) can be used successfully to obtain important bioactive compounds from bee pollen.
AtıfScopus33WoS28OpenAlex36İncele - MakaleYalnız künye2021Scopus SJRQ2Vitamin, mineral, polyphenol, amino acid profile of bee pollen from Rhododendron ponticum (source of “mad honey”): nutritional and palynological approach
Ecem Bayram, Nesrin
In this study, it was aimed to characterize the pollen collected by bees from the Rhododenron ponticum plant, which is the source of mad honey, in terms of some parameters. In the first stage, the botanical origin of the sample was confirmed by palynological analysis supported by light microscopic images. Then, the chemical profile of Rhododenron ponticum bee pollen was examined in terms of 31 elements, 42 amino acids, 33 phenolics and vitamins A, B1, B2, B5, B6, B7, B12, C, E, K1 and K2. The total individual phenolic compound content of Rhododendron ponticum bee pollen was determined as 11928.23 µg/100 g, total element content as 13997.75 mg/kg, total free amino acid content as 149466.11 µg/g and total vitamin content as 20509.37 µg/100 g. In addition, it was characterized by a low content of vitamin A (retinol), B7, B12, K2, as well as a deficiency of vitamin K1. As a result of analysis with LC-MS-MS, it was found that it contains L-asparagine and myricetin in a significantly higher concentration compared to other amino acids and phenolic compounds. However, the presence of phenolic compounds (myricetin, epicatechin, tyrosol etc.) and amino acids (L-asparagine, gamma-aminobutyric acid, L- Tryptophan etc.) with significant biological activity indicates that this product is a bee product with high medicinal properties. Moreover, the significant presence of Mg, P, Fe and Ca, high K/Na ratio, vitamin C, B2, B5 and B6 content makes bee pollen collected from Rhododendron ponticum plant attractive for diets.
AtıfScopus36WoS27OpenAlex36İncele - 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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