Effect of ultrasonic treatment on the microstructure, antioxidant activities and metabolites of camellia bee pollen

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-04-19 DOI:10.1016/j.ultsonch.2025.107359

Yanxiang Bi , Shiye Luo , Jiabao Ni , Song Miao , Zhen Ning , Zhihao Zhang , Sijia Xu , Wenli Tian , Wenjun Peng , Xiaoming Fang

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Abstract

Ultrasound is an efficient and eco-friendly friendly non-thermal technology for enhancing the extraction of bioactive ingredients from food. This study explored the impact of ultrasound on the microstructure and antioxidant properties of camellia bee pollen. Additionally, the impact of key contributors to antioxidant activity was examined through non-targeted metabolomics analysis. The results showed that ultrasonic exposure progressively degraded the cell walls of bee pollen, resulting in severe collapse of the intine. Notably, this degradation concurrently facilitated the release of polyphenols and flavonoids. The DPPH and ABTS radical scavenging capacity reached the highest after 40 and 60 min of ultrasonic treatment. After 40 min of ultrasonic treatment, the MDA content in camellia bee pollen exhibited a significant rise of 33.47 % compared to the control group, while it further escalated by 57.07 % after 60 min of ultrasonic treatment. Non-targeted metabolomics analysis identified a total of 7 differential metabolites that serve as potential biomarkers for ultrasonic-treated camellia bee pollen. Further analysis of the purine and nucleotide metabolism pathway indicated that the antioxidant defense systems within camellia bee pollen were activated by ultrasonic treatment, leading to a significant enhancement in its antioxidant capacity. These findings establish a solid foundation for the advancement of ultrasound treatment as a novel and green technology to improve the biological activities and qualities of bee pollen.

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超声波处理对山茶蜂花粉微观结构、抗氧化活性及代谢物的影响

超声波是一种高效、环保的非热技术，可提高食品中生物活性成分的提取效率。本研究探讨了超声波对茶花蜂花粉微观结构和抗氧化性能的影响。此外，通过非靶向代谢组学分析，研究了抗氧化活性的关键因素的影响。结果表明，超声波暴露使蜂花粉细胞壁逐渐退化，导致花粉内壁严重塌陷。值得注意的是，这种降解同时促进了多酚和类黄酮的释放。超声处理40 min和60 min后，DPPH和ABTS自由基清除能力达到最高。超声处理40 min后，山茶蜂花粉中MDA含量较对照组显著升高33.47%，处理60 min后进一步升高57.07%。非靶向代谢组学分析共鉴定出7种差异代谢物，可作为超声处理茶花蜂花粉的潜在生物标志物。进一步的嘌呤和核苷酸代谢途径分析表明，超声波处理能激活山茶蜂花粉的抗氧化防御系统，使其抗氧化能力显著增强。这些发现为超声处理作为一种新的绿色技术来提高蜂花粉的生物活性和质量奠定了坚实的基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.