ข่าวสาร

งานวิจัยนี้ได้ยืนยันถึงประโยชน์ต่อสุขภาพของไบโอเปปไทด์ที่ได้จากตัวอ่อนของผึ้ง ซึ่งพบว่า มีฤทธิ์ต้านอนุมูลอิสระสูง ช่วยยับยั้งเอนไซม์สำคัญในร่างกาย และที่น่าสนใจคือมีคุณสมบัติเป็นพรีไบโอติก ซึ่งทำให้มีศักยภาพในการนำไปใช้ในอาหารเพื่อสุขภาพและผลิตภัณฑ์เสริมอาหาร และยังพบว่าปฏิกิริยา Maillard มีบทบาทสำคัญในการเพิ่มคุณสมบัติของไบโอเปปไทด์ ทำให้ตัวอ่อนผึ้งเป็นวัตถุดิบธรรมชาติที่มีคุณค่าหลายด้าน และสามารถนำไปใช้ในอุตสาหกรรมต่างๆ ได้

This research confirms the health benefits of biopeptides derived from bee larvae, which exhibit strong antioxidant activity, the ability to inhibit key enzymes in the body, and, interestingly, prebiotic properties. These characteristics make them highly promising for applications in functional foods and dietary supplements. Additionally, the Maillard reaction plays a significant role in enhancing the properties of these biopeptides, further highlighting the potential of bee larvae as a valuable natural resource with versatile applications across various industries.

Topic: Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates

Authors: Ounjaijean, S.| Chaipoot, S.| Phongphisutthinant, R.| Kanthakat, G.| Taya, S.| Pathomrungsiyounggul, P.| Wiriyacharee, P.| Boonyapranai, K.

Abstract: 
This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction. Antioxidant activities were assessed using DPPH and ABTS assays. The inhibitory effects on amylase, pancreatic lipase, and the angiotensin-converting enzyme (ACE) were measured. Probiotic growth and SCFA production were evaluated using L. plantarum TISTR846, and L. lactis TISTR1464. The HBb-Bps and their conjugates exhibited enhanced antioxidant activities post-Maillard reaction. They showed moderate enzyme inhibition, which decreased after conjugation. However, ACE inhibition increased with conjugation. The HBb-Bps significantly promoted probiotic growth and SCFA production, with further enhancement by the Maillard reaction. Overall, the HBb-Bps and their conjugates demonstrate significant prebiotic and health-promoting functions, suggesting their potential as natural ingredients in functional foods and nutraceuticals. Further research should focus on the in vivo effects and, given their solubility and stability these biopeptides could be incorporated into functional food formulations, such as health beverages, protein bars, and other fortified foods designed to deliver specific health benefits. 

Keywords: biological functions; biopeptides; honey; honeybee brood; prebiotic

View at publisher: https://www.mdpi.com/2304-8158/13/17/2847