RAW CURED POULTRY MEAT FORTIFIED WITH BEE POLLEN: BIOMEDICAL RESEARCH ON LABORATORY ANIMALS
Abstract and keywords
Abstract (English):
Natural food additives can fortify meat products. Bee pollen, also known as beebread or ambrosia, contains amino acids, carbohydrates, vitamins, minerals, enzymes, etc. As a result, it possesses numerous therapeutic and prophylactic properties. Bee pollen has good prospects as a fortifying agent for jerky meat, i.e., lean and dehydrated trimmed meat cut into strips. This study tested dry-cured jerky meat fortified with bee pollen on rats with carbon tetrachloride-induced acute toxic hepatitis. The research featured white non-linear laboratory rats. The control group obtained a standard diet. The experimental rats were induced with liver hepatitis by administering CCl4. On day 2, the experimental group was divided into three subgroups: experimental group I (standard diet + traditional jerky), experimental group II (standard diet + jerky fortified with bee pollen), and experimental group III (standard diet), which served as positive control. The research involved a MicroCC20Vet analyzer for hematological tests and a StatFax 3300 analyzer with Diacon DS diagnostic systems for biochemical tests. The histological analyses relied on the method developed by G.A. Merkulov. The hematological parameters demonstrated no changes. As for the biochemistry, experimental groups I and II developed a protein content increase. On day 14, the concentration of protein and its fractions in experimental group II reached the level of intact animals. In experimental groups II and III, the total protein was significantly higher due to the globulin fraction as a result of inflammatory and destructive processes in the liver. However, the rats had normal live weight gain, and their liver demonstrated no histological deviations. In this preclinical study, bee pollen as part of jerky meat formulation had no negative effect on laboratory rats. Bee pollen also proved its antioxidant properties.

Keywords:
Bee bread, dried meat products, laboratory rats, acute toxic hepatitis, biochemical blood parameters, hematological blood parameters
Text
Publication text (PDF): Read Download
References

1. Moliboga EA, Sukhostav EV, Kozlova OA, Zinich AV. Functional food market analysis: Russian and international aspects. Food Processing: Techniques and Technology. 2022;52(4):775-786. (In Russ.). https://doi.org/10.21603/2074-9414-2022-4-2405

2. Burakova EV. Optimization of enriching technology for cooked sausages with biologically active micronutrients. Izvestiya Vuzov. Food Technology. 2020;385(1):11-15. (In Russ.). https://doi.org/10.26297/0579-3009.2022.1.2

3. Giro TM, Kozlov SV, Gorlov IF, Kulikovskii AV, Giro AV, Slozhenkina MI, et al. Biomedical evaluation of antioxidant properties of lamb meat enriched with iodine and selenium. Open Life Sciences. 2022;17(1):180-188. https://doi.org/10.1515/biol-2022-0020

4. Klychenkov SV, Kruchinina AD. Antibacterial properties of beekeeping products. EurasiaScience: Collected Papers XII International Scientific-Practical conference; 2017; Moscow. Moscow: Actualnost.RF; 2017. p. 22-24. (In Russ.). https://elibrary.ru/XNWXVU

5. Shavrina DI, Nesterova NV, Nesterova OV, Birukova NV, Iaroshenko AA. Studying possibilities of using beebread in medicine with the follow-up development of a means to improve immunity. RUDN Journal of Medicine. 2019;23(4):412-417. (In Russ.). https://doi.org/10.22363/2313-0245-2019-23-4-412-417

6. Barbieri D, Gabriele M, Summa M, Colosimo R, Leonardi D, Domenici V. Antioxidant, nutraceutical properties, and fluorescence spectral profiles of bee pollen samples from different botanical origins. Antioxidants. 2020;9(10). https://doi.org/10.3390/antiox9101001

7. Mărgăoan R, Stranț M, Varadi A, Topal E, Yücel B, Cornea-Cipcigan M, et al. Bee collected pollen and bee bread: Bioactive constituents and health benefits. Antioxidants. 2019;8(12). https://doi.org/10.3390/antiox8120568

8. Dranca F, Ursachi F, Oroian M. Bee bread: Physicochemical characterization and phenolic content extraction optimization. Foods. 2020;9(10). https://doi.org/10.3390/foods9101358

9. Olas B. Bee products as interesting natural agents for the prevention and treatment of common cardiovascular diseases. Nutrients. 2022;14(11). https://doi.org/10.3390/nu14112267

10. Sukhov MA, Giro TM. Jerky snacks enriched with vitamin-mineral complex. Meat Industry. 2021;(3):36-40. (In Russ.). https://doi.org/10.37861/2618-8252-2021-03-36-40

11. Sukhov MA, Giro TM. Development of technology for meat products enriched with essential trace elements. IOP Conference Series: Earth and Environmental Science. 2021;640. https://doi.org/10.1088/1755-1315/640/3/032032

12. Fatyanov EV, Avylov ChK, Aleinikov AK, Evteev AV, Mokretsov IV. Study of changes in physical and chemical parameters in the production of meat snacks. The Agrarian Scientific Journal. 2022;(10):116-120. (In Russ.). https://doi.org/10.28983/asj.y2022i10pp116-120

13. Elmas F, Bodruk A, Köprüalan Ö, Arikaya S, Koca N, Serdaroglu FM, et al. The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat. LWT. 2021;145. https://doi.org/10.1016/j.lwt.2021.111350

14. Ghosh S, Gillis A, Levkov K, Vitkin E, Golberg A. Saving energy on meat air convection drying with pulsed electric field coupled to mechanical press water removal. Innovative Food Science and Emerging Technologies. 2020;66. https://doi.org/10.1016/j.ifset.2020.102509

15. Lisitsyn AB, Chernukha IM, Nikitina MA. Russian methodology for designing multicomponent foods in retrospect. Foods and Raw Materials. 2020;8(1):2-11. https://doi.org/10.21603/2308-4057-2020-1-2-11

16. Staroverov SA, Kozlov SV, Brovko FA, Fursova KK, Shardin VV, Fomin AS, et al. Phage antibodies against heat shock proteins as tools for in vitro cancer diagnosis. Biosensors and Bioelectronics: X. 2022;11. https://doi.org/10.1016/j.biosx.2022.100211

17. Krasochko PA, Moroz DN, Ponaskov MA, Kolesnikovich KV. Toxicology study of a new feed based on modified bee-bread. Bulletin of Altai State Agricultural University. 2020;186(4):77-85. (In Russ.). https://www.elibrary.ru/ADKDXD

18. Ispirli H, Dertli E. Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles. Journal of Food Processing and Preservation. 2021;45(5). https://doi.org/10.1111/jfpp.15414

19. Suleiman JB, Mohamed M, Abu Bakar AB, Nna VU, Zakaria Z, Othman ZA, et al. Chemical profile, antioxidant properties and antimicrobial activities of Malaysian Heterotrigona itama bee bread. Molecules. 2021;26(16). https://doi.org/10.3390/molecules26164943

20. Bakour M, Laaroussi H, Ousaaid D, El Ghouizi A, Es-Safi I, Mechchate Hamza, et al. Bee bread as a promising source of bioactive molecules and functional properties: An up-to-date review. Antibiotics. 2022;11(2). https://doi.org/10.3390/antibiotics11020203

21. Khalifa SAM, Elashal M, Kieliszek M, Ghazala NE, Farag MA, Saeed A, et al. Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science and Technology. 2020;97:300-316. https://doi.org/10.1016/j.tifs.2019.08.021

22. Pavelková A, Haščík P, Kalafová A, Capcarová M, Čuboň J, Bučko O, et al. Chemical composition of muscle after bee bread application in the nutrition of Japanese quails. Journal of Microbiology, Biotechnology and Food Sciences. 2020;9(4):831-835. https://doi.org/10.15414/jmbfs.2020.9.4.831-835

23. Li Z, Huang Q, Liu Y, Peng C, Zeng Z. Natural bee bread positively regulates lipid metabolism in rats. International Journal of Agricultural Science and Food Technology. 2021;7(3):266-271. https://doi.org/10.17352/2455-815X.000118

24. Krasnikova ES, Kozlov SV, Krasnikov AV, Belyakova AS, Radionov RV. The dynamics of humoral immunity factors in rats under experimental BLV infection. IOP Conference Series: Earth and Environmental Science. 2021;677. https://doi.org/10.1088/1755-1315/677/3/032114

25. Ziruk IV, Rysmukhambetova GE, Beloglazova KE, Kopchekchi ME, Tarasova AA. Effect of food additive E415 on the microstructure of rat liver. Agrarian Science. 2021;(10):14-16. (In Russ.). https://doi.org/10.32634/0869-8155-2021-353-10-14-16

26. Aylanc V, Tomás A, Russo-Almeida P, Falcão SI, Vilas-Boas M. Assessment of bioactive compounds under simulated gastrointestinal digestion of bee pollen and bee bread: Bioaccessibility and antioxidant activity. Antioxidants. 2021;10(5). https://doi.org/10.3390/antiox10050651

27. Zakaria Z, Othman ZA, Suleiman JB, Mustaffa KMF, Jalil NAC, Ghazali WSW, et al. Therapeutic effects of Heterotrigona itama (stingless bee) bee bread in improving hepatic lipid metabolism through the activation of the Keap1/Nrf2 signaling pathway in an obese rat model. Antioxidants. 2022;11(11). https://doi.org/10.3390/antiox11112190


Login or Create
* Forgot password?