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- MakaleAçık Erişim2026Scopus SJRQ4Determination of Biological Activities of Encapsulated Bee Venom
Keskİn, Şaban; Bayram, Sinan; Keskİn, Merve
Bee venom is an important bee product used directly in apitherapy applications. Once harvested, bee venom crystallizes rapidly upon contact with air. Furthermore, bee venom that is not produced and stored under optimal conditions deteriorates rapidly. For this reason, there is a need for new methods that can extend the shelf life of bee venom. Encapsulation techniques are widely used to extend the shelf life of bioactive components by immobilizing them within a biocompatible biopolymer. In this study, the potential of encapsulating bee venom using ionic gelation with chitosan, a biocompatible polymer, was investigated. It was found that chitosan had a 91% encapsulation efficiency for bee venom. It has been determined that bee venom inhibits the acetylcholinesterase enzyme by 84%±2.1, whilst its total protein content is 64.2%±1.8. The antimicrobial activity of the encapsulated bee venom was evaluated against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. The inhibition zones ranged from 11 to 12 mm. The results showed that the encapsulated bee venom retained its biological activity without significant loss.
- 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.
AtıfScopus24WoS21OpenAlex26
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