Microscopic examination and comparison of exine layer of bee pollen and bee bread (Perga)

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dc.authorwosidBakhshpour-Yucel, Morireh/JPX-1609-2023
dc.contributor.authorOzkok, Ash
dc.contributor.authorBakhshpour, Monireh
dc.contributor.authorMayda, Nazli
dc.contributor.authorDenizli, Adil
dc.contributor.authorSorkun, Kadriye
dc.date.accessioned2024-06-12T10:54:16Z
dc.date.available2024-06-12T10:54:16Z
dc.date.issued2022
dc.departmentTrakya Üniversitesien_US
dc.description.abstractBackground and Aims: Thanks to their high nutritional content and therapeutic effects, bee pollen and bee bread (perga) are used as a food supplement. Studies have shown that bee bread has more bioavailability than bee pollen. This situation has been explained by the fragmentation of the exine layers of pollen in bee bread in some studies. However, there is no clear microscopic study showing that the exine layer is broken. This study investigated for the first time whether the pollen grains in bee bread were fragmented in the exine layers after fermentation, in comparison with the pollen grains in bee pollen samples. Methods: Bee pollen and bee bread samples were collected from the same hives and pollen slides were prepared for examination with light and SEM microscopes. Both of the pollen slides were compared and microscopic photographs were taken. Results: No deformation was observed in the exine layers of the pollen grains in bee bread after fermentation. Conclusion: In many studies, the higher bioavailability of bee bread has been explained by the deformation at exine structure of the pollen grains. But it has not been supported microscopically in detail with both light and SEM microscopes. Our study's conclusion was that no deformation was observed in the exine structures of the pollen in bee bread after fermentation.en_US
dc.description.sponsorshipHacettepe University Scientific Research Project [FHD-2018-16744]en_US
dc.description.sponsorshipThis study was supported by FHD-2018-16744 Hacettepe University Scientific Research Project.en_US
dc.identifier.doi10.26650/IstanbulJPharm.2022.932126
dc.identifier.endpage191en_US
dc.identifier.issn2587-2087
dc.identifier.issue2en_US
dc.identifier.startpage187en_US
dc.identifier.trdizinid1122524en_US
dc.identifier.urihttps://doi.org/10.26650/IstanbulJPharm.2022.932126
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1122524
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18988
dc.identifier.volume52en_US
dc.identifier.wosWOS:000922574200012en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherIstanbul Univ, Fac Pharmacyen_US
dc.relation.ispartofIstanbul Journal Of Pharmacyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBee Bread (Perga)en_US
dc.subjectBee Pollenen_US
dc.subjectExine Layeren_US
dc.subjectMicroscopic Analysisen_US
dc.subjectChemical-Compositionen_US
dc.subjectFunctional-Propertiesen_US
dc.subjectApis-Melliferaen_US
dc.subjectPreservationen_US
dc.subjectBeebreaden_US
dc.subjectGrainsen_US
dc.titleMicroscopic examination and comparison of exine layer of bee pollen and bee bread (Perga)en_US
dc.typeArticleen_US

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