{"title":"Metabolomics analysis reveal differences in the chemical components of <i>Brassica napus</i> bee bread from <i>Apis mellifera</i> and <i>Apis cerana</i>.","authors":"Zhen Li, Wujun Jiang, Yong Zhang, Lizhi Li, Qin Liu, Dongsheng Guo","doi":"10.1080/09637486.2025.2512888","DOIUrl":null,"url":null,"abstract":"<p><p>Although mature bee bread is a key natural bee product, comprehensive metabolite profiles remain incomplete. This study compared <i>Brassica napus</i> bee bread metabolomes from <i>Apis mellifera</i> (BAM) and <i>A. cerana</i> (BAC) using LC-MS broad-target metabolomics. We identified 1090 metabolites across 19 compound classes, with 269 differentially expressed between species. Variation depended critically on bee species, including primary metabolites (42 organic acids, 38 lipids, 21 amino acids/derivatives, 19 saccharides) and secondary metabolites (29 flavonoids, 10 phenols). Results demonstrate significant chemical composition differences in bee bread brewed by different honey bee species. Thus, assessing species-specific biological and pharmacological compositional differences is essential before developing bee bread into wellness or functional foods.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":3.5000,"publicationDate":"2025-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Sciences and Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09637486.2025.2512888","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
Although mature bee bread is a key natural bee product, comprehensive metabolite profiles remain incomplete. This study compared Brassica napus bee bread metabolomes from Apis mellifera (BAM) and A. cerana (BAC) using LC-MS broad-target metabolomics. We identified 1090 metabolites across 19 compound classes, with 269 differentially expressed between species. Variation depended critically on bee species, including primary metabolites (42 organic acids, 38 lipids, 21 amino acids/derivatives, 19 saccharides) and secondary metabolites (29 flavonoids, 10 phenols). Results demonstrate significant chemical composition differences in bee bread brewed by different honey bee species. Thus, assessing species-specific biological and pharmacological compositional differences is essential before developing bee bread into wellness or functional foods.
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The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
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