The breeding of stingless bees, known as meliponiculture, can be found throughout the world, and is closely linked tothe history of the first human communities in the Americas. This activity provides products of indus...The breeding of stingless bees, known as meliponiculture, can be found throughout the world, and is closely linked tothe history of the first human communities in the Americas. This activity provides products of industrial interest (food,cosmetics, pharmaceuticals), and among them propolis stands out. This matrix is a resinous material but being difficultto classify and conceptualize due to its variability according to the environment and producing species. The propolisproduced by these bees is a source of compounds with nutritional and functional potential, but the main interestis focused on the phenolic compounds. This potential makes propolis a product that can be used in the prospectionof new molecules with antimicrobial and antioxidant activity. Thus, the scientific literature describes propolis activity(generally extracts) against bacteria and fungi, but with a higher microbicidal activity against gram-positive bacteria.The high antioxidant activity of this bee product is a consequence of the presence of several phenolic compounds.The use of propolis from SBP (Stingless bee propolis) is still quite limited, generally restricted to its antioxidant potential, but studies with application in other sectors can benefit this productive sector, as with the propolis produced bythe bee Apis mellifera. This work presents and discusses the composition of stingless bee propolis and its consequentbiological activities, as well as its potential applications in the food industry.展开更多
Stingless bees(SLB)are insects bread many centuries ago by indigenous people and more than 500 species have already been described.Interest in SLB’s propolis has grown as a way to value and preserve native bees,in ad...Stingless bees(SLB)are insects bread many centuries ago by indigenous people and more than 500 species have already been described.Interest in SLB’s propolis has grown as a way to value and preserve native bees,in addition to investigating/prospecting compounds with biological functionality(antimicrobial activity,antioxidant,etc.).The natural active compounds found in propolis come from different plant sources,and consequently,each propolis may show unique biological/pharmacological activity.There is still an important gap about the profile of chemical compounds,biological and pharmacological potential of propolis produced by SLBs.This work aimed to investigate the presence of phenolic and coumaric compounds(HPLC-DAD-FLD)and the antimicrobial activity(microdilution method)of propolis extracts from five different species of SLB reared in different places.The samples from Melipona quadrifasciata(82.05 mgGAEg^(−1))and one from,Frieseomelitta doederleini(56.22 mgGAEg^(−1))showed the highest concentrations of phenolic compounds.It was possible to identify in the propolis samples formononetin,kaempferol,gallic acid and coumarin.Resveratrol was detected in all samples,an unprecedent fact for SLB propolis.Candida albicans was susceptible to all tested extracts,while Escherichia coli was inhibited only by propolis from Melipona quadrifas-ciata;Enterococcus faecalis was inhibited by propolis from Plebeiadroryana.,Melipona quadrifasciata and Frieseomelitta doederleini.It was verified that SLB propolis constitutes a source of different biocompounds,which varies according to the location where the bees are raised,and has mainly antifungal activity,generating possibilities of its use in different biotechnological products.展开更多
The physical,chemical and sensory characteristics of pollen and honey from stingless bees(SLB)are quite different when compared to those produced by Apis mellifera.Meliponine honey has a high moisture content(23-37.5%...The physical,chemical and sensory characteristics of pollen and honey from stingless bees(SLB)are quite different when compared to those produced by Apis mellifera.Meliponine honey has a high moisture content(23-37.5%);reducing sugars(12.65-77.11%);and total acidity(11.23 to 124.2 mEq kg-1).Pollen also has fiber(0.87-13.65%);a high moisture content(23-53.93%);lipids(1.8-10.81%)and proteins(8-37.63%).The presence of yeasts,fungi and bacteria can be observed through fermentation(ethanolic and acid)that occurs during the maturation of pollen and honey from stingless bees.Among the microorganisms most associated with stingless bees are yeasts:Pichia,Zygosaccha-romyces,Starmerella,Metschnikowia,Candida,Debaryomyces,Dekkera and Kloeckera;bacteria:Streptomyces,Bifidobac-terium,Lactobacillus,Streptococcus,Neisseria,Bacillus,Ralstonia,Staphylococcus,Enterobacter,Lysinibacillus Pantoea,Fructobacillus Pseudomonas,and Clostridium;and fungal filaments Aspergillus,Talaromyces and Penicillium.This review corroborates the differences that exist in the physicochemical and microbiological characteristics of stingless bee products and honeybee(Apis melifera)products.These differences not only challenge established standards of quality and identity in apicultural products but also pave the way for new perspectives in biotechnology and nutrition,as well as for new bioactive compounds.The unique properties of pollen and honey from Meliponini,such as high moisture content,acidity,and microbial diversity,can be a distinguishing factor that enhances their applications in various technological fields.The valorization of these unique characteristics may stimulate the creation of specific standards for these products and promote the sustainable use of stingless bee biodiversity.展开更多
基金VMR was a Master fellow from Bahia State Research Support Foundation(FAPESB-N°BOL0380/2021)RDP,COS and MAUG(313350/2019-1,313641/2019-6 and 304747/2020-3,respectively)are Technological Development fellows from CNPq.
文摘The breeding of stingless bees, known as meliponiculture, can be found throughout the world, and is closely linked tothe history of the first human communities in the Americas. This activity provides products of industrial interest (food,cosmetics, pharmaceuticals), and among them propolis stands out. This matrix is a resinous material but being difficultto classify and conceptualize due to its variability according to the environment and producing species. The propolisproduced by these bees is a source of compounds with nutritional and functional potential, but the main interestis focused on the phenolic compounds. This potential makes propolis a product that can be used in the prospectionof new molecules with antimicrobial and antioxidant activity. Thus, the scientific literature describes propolis activity(generally extracts) against bacteria and fungi, but with a higher microbicidal activity against gram-positive bacteria.The high antioxidant activity of this bee product is a consequence of the presence of several phenolic compounds.The use of propolis from SBP (Stingless bee propolis) is still quite limited, generally restricted to its antioxidant potential, but studies with application in other sectors can benefit this productive sector, as with the propolis produced bythe bee Apis mellifera. This work presents and discusses the composition of stingless bee propolis and its consequentbiological activities, as well as its potential applications in the food industry.
文摘Stingless bees(SLB)are insects bread many centuries ago by indigenous people and more than 500 species have already been described.Interest in SLB’s propolis has grown as a way to value and preserve native bees,in addition to investigating/prospecting compounds with biological functionality(antimicrobial activity,antioxidant,etc.).The natural active compounds found in propolis come from different plant sources,and consequently,each propolis may show unique biological/pharmacological activity.There is still an important gap about the profile of chemical compounds,biological and pharmacological potential of propolis produced by SLBs.This work aimed to investigate the presence of phenolic and coumaric compounds(HPLC-DAD-FLD)and the antimicrobial activity(microdilution method)of propolis extracts from five different species of SLB reared in different places.The samples from Melipona quadrifasciata(82.05 mgGAEg^(−1))and one from,Frieseomelitta doederleini(56.22 mgGAEg^(−1))showed the highest concentrations of phenolic compounds.It was possible to identify in the propolis samples formononetin,kaempferol,gallic acid and coumarin.Resveratrol was detected in all samples,an unprecedent fact for SLB propolis.Candida albicans was susceptible to all tested extracts,while Escherichia coli was inhibited only by propolis from Melipona quadrifas-ciata;Enterococcus faecalis was inhibited by propolis from Plebeiadroryana.,Melipona quadrifasciata and Frieseomelitta doederleini.It was verified that SLB propolis constitutes a source of different biocompounds,which varies according to the location where the bees are raised,and has mainly antifungal activity,generating possibilities of its use in different biotechnological products.
文摘The physical,chemical and sensory characteristics of pollen and honey from stingless bees(SLB)are quite different when compared to those produced by Apis mellifera.Meliponine honey has a high moisture content(23-37.5%);reducing sugars(12.65-77.11%);and total acidity(11.23 to 124.2 mEq kg-1).Pollen also has fiber(0.87-13.65%);a high moisture content(23-53.93%);lipids(1.8-10.81%)and proteins(8-37.63%).The presence of yeasts,fungi and bacteria can be observed through fermentation(ethanolic and acid)that occurs during the maturation of pollen and honey from stingless bees.Among the microorganisms most associated with stingless bees are yeasts:Pichia,Zygosaccha-romyces,Starmerella,Metschnikowia,Candida,Debaryomyces,Dekkera and Kloeckera;bacteria:Streptomyces,Bifidobac-terium,Lactobacillus,Streptococcus,Neisseria,Bacillus,Ralstonia,Staphylococcus,Enterobacter,Lysinibacillus Pantoea,Fructobacillus Pseudomonas,and Clostridium;and fungal filaments Aspergillus,Talaromyces and Penicillium.This review corroborates the differences that exist in the physicochemical and microbiological characteristics of stingless bee products and honeybee(Apis melifera)products.These differences not only challenge established standards of quality and identity in apicultural products but also pave the way for new perspectives in biotechnology and nutrition,as well as for new bioactive compounds.The unique properties of pollen and honey from Meliponini,such as high moisture content,acidity,and microbial diversity,can be a distinguishing factor that enhances their applications in various technological fields.The valorization of these unique characteristics may stimulate the creation of specific standards for these products and promote the sustainable use of stingless bee biodiversity.
