Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)

Bee bread is bee-collected pollen, added with honey and bee salivary enzymes. It undergoes lactic acid fermentation by indigenous microbes as it is stored inside the closed pots in the beehive. In comparison to honey, bee bread is still an underutilized bee product with limited nutrient information....

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Main Author:	Mohammad, Salma Malihah
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Honey Stingless bees Probiotics
Online Access:	http://psasir.upm.edu.my/id/eprint/90452/1/FSTM%202020%2016%20IR.pdf
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spelling	my-upm-ir.904522021-07-30T12:23:40Z Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell) 2020-05 Mohammad, Salma Malihah Bee bread is bee-collected pollen, added with honey and bee salivary enzymes. It undergoes lactic acid fermentation by indigenous microbes as it is stored inside the closed pots in the beehive. In comparison to honey, bee bread is still an underutilized bee product with limited nutrient information. This study aims to identify the botanical origin and characterize the nutritional composition of stingless bee (Heterotrigona itama) bee bread and also isolate and further characterize the probiotic potential of bacteria from the bee bread. The melissopalynology analysis using a Scanning Electron Microscope (SEM) discovered Biden pilosa in bee bread samples from all geographical locations with Asteraceae as the predominant family plant. From the proximate analysis, H. itama bee bread was found to be high in carbohydrate (58.03 ± 0.75%), protein (22.46 ± 0.63%), lipid (5.29 ± 0.53%) and ash (2.56 ± 0.13%). The sugar profile analysis using High-Performance Liquid Chromatography- Evaporating Light Scattering Detector (HPLC-ELSD) found glucose as the most abundant followed by fructose. The amino acids were quantified with HPLC-Fluorescence Detector (FLD). Eight essential amino acids were present with phenylalanine as the most abundant with 2.317 g/100 g. The mineral content and heavy metals were analyzed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The major mineral element was potassium (average 6705.9 mg/kg). Heavy metals such as lead, arsenic, cadmium and mercury were detected within the safe permitted levels. Ninety-seven (97) bacterial strains were isolated from H. itama bee bread. From these, 27 were presumed to be lactic acid bacteria (LAB) and Bacillus from Gram-staining and catalase test. The presumptive bacteria were identified using 16s rRNA gene sequencing. These bacteria were Lactobacillus musae, Lb. crustorum, Lb. mindensis, Leuconostoc mesenteroides, Enterococcus faecalis, Fructobacillus fructosus, Bacillus safensis, B. amyloliquefaciens, B. megaterium, B. cereus and B. pumilus. The bacteria were evaluated for its hemolytic ability on 5% blood sheep agar. All LAB strains and B. megaterium MPS2 did not hemolyzed blood. Antagonistic activities against foodborne pathogens using agar well diffusion showed L. musae SGMT17 and L. crustorum SGMT22 with the highest inhibition zone, comparable to those of commercial strains Lb. rhamnosus GG. The bacteria with antibacterial properties were assessed for their viability in pH 3, 0.3% bile and digestive enzymes. All strains were able to tolerate the simulated conditions except for F. fructosus U45 and U47 as they recorded viability below 80% after treatment in pepsin and pancreatin simultaneously. The adhesion properties using autoaggregation and cell surface hydrophobicity (CSH) demonstrated L. mindensis SGMT22 with highest autoaggregation ability (41.16%) while Lc. mesenteroides U39 showed the highest CSH (80.52%). The antibiotic resistance patterns for the isolates against 11 antibiotics were assessed using the disc diffusion method and interpreted using standard of Clinical and Laboratory Standard Institute (CLSI). All strains were susceptible to chloramphenicol, ampicillin and tetracycline, but varied for eight antibiotics. From the result obtained, Lb. musae SGMT17 and Lb. crustorum SGMT20 showed the highest antibacterial activity and probiotic properties in the human in vitro digestive model. The outcomes of this study contribute towards the knowledge on the nutritional information of H. itama bee bread, its potential as commercialize food or food ingredients. Honey Stingless bees Probiotics 2020-05 Thesis http://psasir.upm.edu.my/id/eprint/90452/ http://psasir.upm.edu.my/id/eprint/90452/1/FSTM%202020%2016%20IR.pdf text en public masters Universiti Putra Malaysia Honey Stingless bees Probiotics Zawawi, Norhasnida
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Zawawi, Norhasnida
topic	Honey Stingless bees Probiotics
spellingShingle	Honey Stingless bees Probiotics Mohammad, Salma Malihah Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
description	Bee bread is bee-collected pollen, added with honey and bee salivary enzymes. It undergoes lactic acid fermentation by indigenous microbes as it is stored inside the closed pots in the beehive. In comparison to honey, bee bread is still an underutilized bee product with limited nutrient information. This study aims to identify the botanical origin and characterize the nutritional composition of stingless bee (Heterotrigona itama) bee bread and also isolate and further characterize the probiotic potential of bacteria from the bee bread. The melissopalynology analysis using a Scanning Electron Microscope (SEM) discovered Biden pilosa in bee bread samples from all geographical locations with Asteraceae as the predominant family plant. From the proximate analysis, H. itama bee bread was found to be high in carbohydrate (58.03 ± 0.75%), protein (22.46 ± 0.63%), lipid (5.29 ± 0.53%) and ash (2.56 ± 0.13%). The sugar profile analysis using High-Performance Liquid Chromatography- Evaporating Light Scattering Detector (HPLC-ELSD) found glucose as the most abundant followed by fructose. The amino acids were quantified with HPLC-Fluorescence Detector (FLD). Eight essential amino acids were present with phenylalanine as the most abundant with 2.317 g/100 g. The mineral content and heavy metals were analyzed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The major mineral element was potassium (average 6705.9 mg/kg). Heavy metals such as lead, arsenic, cadmium and mercury were detected within the safe permitted levels. Ninety-seven (97) bacterial strains were isolated from H. itama bee bread. From these, 27 were presumed to be lactic acid bacteria (LAB) and Bacillus from Gram-staining and catalase test. The presumptive bacteria were identified using 16s rRNA gene sequencing. These bacteria were Lactobacillus musae, Lb. crustorum, Lb. mindensis, Leuconostoc mesenteroides, Enterococcus faecalis, Fructobacillus fructosus, Bacillus safensis, B. amyloliquefaciens, B. megaterium, B. cereus and B. pumilus. The bacteria were evaluated for its hemolytic ability on 5% blood sheep agar. All LAB strains and B. megaterium MPS2 did not hemolyzed blood. Antagonistic activities against foodborne pathogens using agar well diffusion showed L. musae SGMT17 and L. crustorum SGMT22 with the highest inhibition zone, comparable to those of commercial strains Lb. rhamnosus GG. The bacteria with antibacterial properties were assessed for their viability in pH 3, 0.3% bile and digestive enzymes. All strains were able to tolerate the simulated conditions except for F. fructosus U45 and U47 as they recorded viability below 80% after treatment in pepsin and pancreatin simultaneously. The adhesion properties using autoaggregation and cell surface hydrophobicity (CSH) demonstrated L. mindensis SGMT22 with highest autoaggregation ability (41.16%) while Lc. mesenteroides U39 showed the highest CSH (80.52%). The antibiotic resistance patterns for the isolates against 11 antibiotics were assessed using the disc diffusion method and interpreted using standard of Clinical and Laboratory Standard Institute (CLSI). All strains were susceptible to chloramphenicol, ampicillin and tetracycline, but varied for eight antibiotics. From the result obtained, Lb. musae SGMT17 and Lb. crustorum SGMT20 showed the highest antibacterial activity and probiotic properties in the human in vitro digestive model. The outcomes of this study contribute towards the knowledge on the nutritional information of H. itama bee bread, its potential as commercialize food or food ingredients.
format	Thesis
qualification_level	Master's degree
author	Mohammad, Salma Malihah
author_facet	Mohammad, Salma Malihah
author_sort	Mohammad, Salma Malihah
title	Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
title_short	Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
title_full	Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
title_fullStr	Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
title_full_unstemmed	Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
title_sort	botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (heterotrigona itama cockerell)
granting_institution	Universiti Putra Malaysia
publishDate	2020
url	http://psasir.upm.edu.my/id/eprint/90452/1/FSTM%202020%2016%20IR.pdf
_version_	1747813623226433536

Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)

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