Chemical constituents, antioxidant, and anticancer activities of bee pollen from various floral sources in Taiwan

Authors

  • Hoang Chinh NGUYEN Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000 (VN)
  • Liang-Chih LIU College of Medicine, School of Medicine, China Medical University, Taichung 402202; Department of Surgery, China Medical University Hospital, Taichung 402202 (TW)
  • Ming-Cheng WU Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung 402202 (TW)
  • Tai-Pei LIN Department of Life Sciences, Innovation and Development Center of Sustainable Agriculture, National Chung Hsing University, Taichung, 40227 (TW)
  • Chiou-Ying YANG Institute of Molecular Biology, National Chung Hsing University, Taichung (TW)
  • Meng-Yuan HUANG Department of Life Sciences, Innovation and Development Center of Sustainable Agriculture, National Chung Hsing University, Taichung, 40227 (TW)

DOI:

https://doi.org/10.15835/nbha50212644

Keywords:

anticancer, antioxidant, bee pollen, chemical constituents

Abstract

Bee pollen has been traditionally used for health promotion. However, the chemical constituents and pharmaceutical effects of bee pollen strongly depend on their sources. This study determined chemical compositions and evaluated the antioxidant and anticancer activity of six bee pollen samples from Taiwan. The Cs sample contained the highest amounts of carotenoid (417.67 mg/g DW) and anthocyanin (10.96 μmol/g DW) while the Nn sample showed the highest content of chlorophyll (Chl) a (23.39 mg/g DW) and Chl b (39.17 mg/g DW). The highest flavonoid (11.69 mg QE/g DW) and phenolic content (42.91 mg GAE/g DW) were found in Bp and Pm samples, respectively. The highest Fe2+-chelating ability was observed in Bp (IC50 value of 6.28 mg/mL), while Bn exhibited the most effective in scavenging DPPH radical with IC50 value of 3.96 mg/mL. The Bp sample also showed the highest activity against three breast cancer cell lines, MCF-7 (cell viability of 43.5%), BT-20 (cell viability of 0%), and Hs 578T (cell viability of 0%). This study suggested that the level of bioactive compounds and biological activity of bee pollen significantly differ among their sources and the Bp is a potent antioxidant and anticancer agent for medicinal use.

References

Amalia E, Diantini A, Subarnas A (2020). Water‑soluble propolis and bee pollen of Trigona spp. from South Sulawesi Indonesia induce apoptosis in the human breast cancer MCF‑7 cell line. Oncology Letters 20:274. https://doi.org/10.3892/ol.2020.12137

Aylanc V, Falcão SI, Ertosun S, Vilas-Boas M (2021). From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science & Technology 109:464-481. https://doi.org/10.1016/j.tifs.2021.01.042

Balakrishna A, Kumar MH (2015). Evaluation of synergetic anticancer activity of berberine and curcumin on different models of A549, Hep-G2, MCF-7, Jurkat, and K562 cell lines. BioMed Research International 2015:354614. https://doi.org/10.1155/2015/354614

Dinis TC, Madeira VM, Almeida LM (1994). Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics 315:161-169. https://doi.org/10.1006/abbi.1994.1485

Do TH, Truong HB, Nguyen HC (2020). Optimization of extraction of phenolic compounds from Ocimum basilicum leaves and evaluation of their antioxidant activity. Pharmaceutical Chemistry Journal 54:162-169. https://doi.org/10.1007/s11094-020-02181-3

Dulger AD, Sandikci AS, Sabuncu M, Aksu F, Sahan Y (2020). In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey. Food Science and Technology 41. https://doi.org/10.1590/fst.10220

Dundar AN (2021). Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen. Journal of Food Processing and Preservation e16085. https://doi.org/10.1111/jfpp.16085

Hsu PS, Wu TH, Huang MY, Wang DY, Wu MC (2021). Nutritive value of 11 bee pollen samples from major floral sources in Taiwan. Foods 10:2229. https://doi.org/10.3390/foods10092229

Keser S, Kak O (2021). In vitro antimicrobial, antiradical, anticancer evaluation, and phytochemical contents of endemic Scorzonera semicana DC. Journal of Food Processing and Preservation 45:e15971. https://doi.org/10.1111/jfpp.15971

Khalifa SA, Elashal MH, Yosri N, Du M, Musharraf SG, Nahar L, … Zou X (2021). Bee pollen: Current status and therapeutic potential. Nutrients 13:1876. https://doi.org/10.3390/nu13061876

Kumar P, Nagarajan A, Uchil PD (2018). Analysis of cell viability by the MTT assay. Cold Spring Harbor Protocols, 2018. https://doi.org/10.1101/pdb.prot095505

Mancinelli A, Yang C-PH, Lindquist P, Anderson O & Rabino I (1975) Photocontrol of anthocyanin synthesis: III. The action of streptomycin on the synthesis of chlorophyll and anthocyanin. Plant Physiology 55:251-257. https://doi.org/10.1104/pp.55.2.251

Mărgăoan R, Özkök A, Keskin Ş, Mayda N, Urcan AC, Cornea-Cipcigan M (2021). Bee collected pollen as a value-added product rich in bioactive compounds and unsaturated fatty acids: A comparative study from Turkey and Romania. LWT Food Science and Technology 111925. https://doi.org/10.1016/j.lwt.2021.111925

Nainu F, Masyita A, Bahar M, Raihan M, Prova SR, Mitra S, Emran TB, Simal-Gandara J (2021). Pharmaceutical prospects of bee products: special focus on anticancer, antibacterial, antiviral, and antiparasitic properties. Antibiotics 10:822. https://doi.org/10.3390/antibiotics10070822

Nguyen HC, Chen CC, Lin KH, Chao PY, Lin HH, Huang MY (2021a). Bioactive compounds, antioxidants, and health benefits of sweet potato leaves. Molecules 26:1820. https://doi.org/10.3390/molecules26071820

Nguyen HC, Lin Kh, Huang MY, Yang CM, Shih TH, Hsiung TC, Lin YC, Tsao FC (2018). Antioxidant activities of the methanol extracts of various parts of Phalaenopsis orchids with white, yellow, and purple flowers. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46:457-465. https://doi.org/10.15835/nbha46211038

Nguyen HC, Nguyen HNT, Huang MY, Lin KH, Pham DC, Tran YB, Su CH (2021b). Optimization of aqueous enzyme‐assisted extraction of rosmarinic acid from rosemary (Rosmarinus officinalis L.) leaves and the antioxidant activity of the extract. Journal of Food Processing and Preservation 45:e15221. https://doi.org/10.1111/jfpp.15221

Nguyen HC, Vuong DP, Nguyen NTT, Nguyen NP, Su CH, Wang FM, Juan HY (2020). Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach. LWT Food Science and Technology 113:109992. https://doi.org/10.1016/j.lwt.2020.109992

Omar WAW, Azhar NA, Fadzilah NH, Kamal NNSNM (2016). Bee pollen extract of Malaysian stingless bee enhances the effect of cisplatin on breast cancer cell lines. Asian Pacific Journal of Tropical Biomedicine 6:265-269. https://doi.org/10.1016/j.apjtb.2015.12.011

Pham DC, Nguyen HC, Nguyen THL, Ho HL, Trinh TK, Riyaphan J, Weng CF (2020). Optimization of ultrasound-assisted extraction of flavonoids from Celastrus hindsii leaves using response surface methodology and evaluation of their antioxidant and antitumor activities. BioMed Research International 2020:3497107. https://doi.org/10.1155/2020/3497107

Qiao Y, Ye Y, Cai T, Liu Y, Han L (2021). Antioxidant activity and rheological properties of the polysaccharides isolated from Ribes stenocarpum maxim with different extraction methods. Journal of Food Processing and Preservation 45:e16087. https://doi.org/10.1111/jfpp.16087

Quoc L (2021). Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam. Acta Alimentaria 50:453-463. https://doi.org/10.1556/066.2021.00092

Rashid FA, Mahdi S, Mahdy SAA, Salim AT (2021). Effect of obesity on plasma alkaline phosphatase activity in breast cancer. Reports of Biochemistry & Molecular Biology 10:307. https://doi.org/10.52547/rbmb.10.2.307

Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40:945-948. https://doi.org/10.1021/jf00018a005

Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture 16:144-158.

Soares de Arruda VA, Vieria dos Santos A, Figueiredo Sampaio D, da Silva Araujo E, de Castro Peixoto AL, Estevinho LM, de Almeida-Muradian LB (2021). Brazilian bee pollen: phenolic content, antioxidant properties and antimicrobial activity. Journal of Apicultural Research 60:775-783. https://doi.org/10.1080/00218839.2020.1840854

Spulber R, Popa V, Băbeanu N (2020). Flavonoid/phenolic profile and antioxidant activity of raw monofloral bee pollen from south Romania. AgroLife Scientific Journal 9:305-312.

Zhishen J, Mengcheng T, Jianming W (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64:555-559. https://doi.org/10.1016/S0308-8146(98)00102-2

Published

2022-05-23

How to Cite

NGUYEN, H. C., LIU, L.-C., WU, M.-C., LIN, T.-P., YANG, C.-Y., & HUANG, M.-Y. (2022). Chemical constituents, antioxidant, and anticancer activities of bee pollen from various floral sources in Taiwan. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 50(2), 12644. https://doi.org/10.15835/nbha50212644

Issue

Section

Research Articles
CITATION
DOI: 10.15835/nbha50212644

Most read articles by the same author(s)