养蜂产品生物技术特性的系统化

T. Miroshina, Irina Reznichenko
{"title":"养蜂产品生物技术特性的系统化","authors":"T. Miroshina, Irina Reznichenko","doi":"10.36718/1819-4036-2024-4-216-222","DOIUrl":null,"url":null,"abstract":"The purpose of the study is to summarize and systematize data on the composition and beneficial effects of functional bioactive ingredients of beekeeping products. The study searched for materials in the electronic databases of Google Scholar, PubMed, ScienceDirec and Elibrary.ru in the period from 2018 to 2023, taking into account works in which the authors demonstrated the effectiveness and potential medicinal properties of beekeeping products for health when applied locally or systemically . To study the scientific literature on the problem, methods of summarizing and systematizing data were used. Modern ideas about the biotechnological potential of honey are considered, based on the component and biochemical composition. Its pharmacological potential and bioactive properties have been demonstrated. It has been revealed that bee processing products have nutritional and medicinal properties and contain essential components such as amino acids, carbohydrates, lipids, enzymes, and phenolic compounds. The antimic¬robial activity of honey is described by the effects of antifungal and antiviral properties attributed to the enzymatic formation of hydrogen peroxide, a reactive form of oxygen. The antibacterial properties of bee products are provided by the compounds methyl 4-hydroxy-3,5-dimethoxybenzoate and methyl \n3,4,5-trimethoxybenzoate. Pollen in honey provides antiproliferative and antibiotic effects. The effectiveness of the complex of polyphenolic compounds and flavonoids of similar derivatives explains the bioactive properties, however the exact assessment of phenolic content and composition varies significantly, depending largely on the botanical and geographical origin of the raw material. Honey and processed pro¬ducts are products with biotechnological potential. The use of honey for food and preventive purposes is justified by the qualitative composition of the components and their manifestation. At the same time, the composition and properties of the products vary, which makes their industrial use difficult.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 19","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"SYSTEMATIZATION OF BEEKEEPING PRODUCTS BIOTECHNOLOGICAL PROPERTIES\",\"authors\":\"T. Miroshina, Irina Reznichenko\",\"doi\":\"10.36718/1819-4036-2024-4-216-222\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of the study is to summarize and systematize data on the composition and beneficial effects of functional bioactive ingredients of beekeeping products. The study searched for materials in the electronic databases of Google Scholar, PubMed, ScienceDirec and Elibrary.ru in the period from 2018 to 2023, taking into account works in which the authors demonstrated the effectiveness and potential medicinal properties of beekeeping products for health when applied locally or systemically . To study the scientific literature on the problem, methods of summarizing and systematizing data were used. Modern ideas about the biotechnological potential of honey are considered, based on the component and biochemical composition. Its pharmacological potential and bioactive properties have been demonstrated. It has been revealed that bee processing products have nutritional and medicinal properties and contain essential components such as amino acids, carbohydrates, lipids, enzymes, and phenolic compounds. The antimic¬robial activity of honey is described by the effects of antifungal and antiviral properties attributed to the enzymatic formation of hydrogen peroxide, a reactive form of oxygen. The antibacterial properties of bee products are provided by the compounds methyl 4-hydroxy-3,5-dimethoxybenzoate and methyl \\n3,4,5-trimethoxybenzoate. Pollen in honey provides antiproliferative and antibiotic effects. The effectiveness of the complex of polyphenolic compounds and flavonoids of similar derivatives explains the bioactive properties, however the exact assessment of phenolic content and composition varies significantly, depending largely on the botanical and geographical origin of the raw material. Honey and processed pro¬ducts are products with biotechnological potential. The use of honey for food and preventive purposes is justified by the qualitative composition of the components and their manifestation. At the same time, the composition and properties of the products vary, which makes their industrial use difficult.\",\"PeriodicalId\":283993,\"journal\":{\"name\":\"Bulletin of KSAU\",\"volume\":\" 19\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin of KSAU\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36718/1819-4036-2024-4-216-222\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of KSAU","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36718/1819-4036-2024-4-216-222","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

本研究旨在总结和系统整理有关养蜂产品中功能性生物活性成分的组成和有益作用的数据。研究在谷歌学者、PubMed、ScienceDirec和Elibrary.ru等电子数据库中搜索了2018年至2023年期间的资料,同时考虑到了作者证明养蜂产品在局部或全身应用时对健康的有效性和潜在药用特性的作品。在研究有关该问题的科学文献时,采用了对数据进行总结和系统化的方法。根据蜂蜜的成分和生化组成,考虑了有关蜂蜜生物技术潜力的现代观点。蜂蜜的药理潜力和生物活性已得到证实。研究发现,蜜蜂加工产品具有营养和药用特性,含有氨基酸、碳水化合物、脂类、酶和酚类化合物等必需成分。蜂蜜的抗真菌和抗病毒作用说明了蜂蜜的抗微生物活性,这些作用归因于过氧化氢(一种活性氧形式)在酶的作用下形成。蜂产品中的 4-羟基-3,5-二甲氧基苯甲酸甲酯和 3,4,5-三甲氧基苯甲酸甲酯具有抗菌特性。蜂蜜中的花粉具有抗增殖和抗生素作用。多酚类化合物和黄酮类化合物的类似衍生物复合物的功效说明了蜂蜜的生物活性特性,但对酚类化合物含量和成分的确切评估有很大差异,这主要取决于原料的植物学来源和地理来源。蜂蜜及其加工产品是具有生物技术潜力的产品。将蜂蜜用于食品和预防目的的合理性在于其成分的质量组成及其表现形式。与此同时,产品的成分和特性各不相同,这给工业应用带来了困难。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
SYSTEMATIZATION OF BEEKEEPING PRODUCTS BIOTECHNOLOGICAL PROPERTIES
The purpose of the study is to summarize and systematize data on the composition and beneficial effects of functional bioactive ingredients of beekeeping products. The study searched for materials in the electronic databases of Google Scholar, PubMed, ScienceDirec and Elibrary.ru in the period from 2018 to 2023, taking into account works in which the authors demonstrated the effectiveness and potential medicinal properties of beekeeping products for health when applied locally or systemically . To study the scientific literature on the problem, methods of summarizing and systematizing data were used. Modern ideas about the biotechnological potential of honey are considered, based on the component and biochemical composition. Its pharmacological potential and bioactive properties have been demonstrated. It has been revealed that bee processing products have nutritional and medicinal properties and contain essential components such as amino acids, carbohydrates, lipids, enzymes, and phenolic compounds. The antimic¬robial activity of honey is described by the effects of antifungal and antiviral properties attributed to the enzymatic formation of hydrogen peroxide, a reactive form of oxygen. The antibacterial properties of bee products are provided by the compounds methyl 4-hydroxy-3,5-dimethoxybenzoate and methyl 3,4,5-trimethoxybenzoate. Pollen in honey provides antiproliferative and antibiotic effects. The effectiveness of the complex of polyphenolic compounds and flavonoids of similar derivatives explains the bioactive properties, however the exact assessment of phenolic content and composition varies significantly, depending largely on the botanical and geographical origin of the raw material. Honey and processed pro¬ducts are products with biotechnological potential. The use of honey for food and preventive purposes is justified by the qualitative composition of the components and their manifestation. At the same time, the composition and properties of the products vary, which makes their industrial use difficult.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信