The influence of partial substitutes of protein feed of bees on the production of drone larvae homogenate

The biological value of the bee drone brood homogenate is showed. In recent times, the bee drone brood homogenate has become widely used among the population. In particular, the nutritional value the drone brood homogenate is determined by a high content of carbohydrates, fats, proteins, organic acids, vitamins, mineral compounds and other important chemical agent for the body. In the fresh state, the drone brood homogenate is cream-like, a slightly viscous substance of light yellow color with a pleasant smell of baked bread and a specific sweet taste. It has a high content of fat, protein and high biological value of elements compounds. Production the drone brood homogenate includes: preparation of bee colonies, rearing of drone brood, selection of drone brood and their processing. The drone brood homogenate contains about 73 % of water, 13 % of protein (21 free amino acids), 1 % of fat (29 higher fatty acids), water- and fat-soluble vitamins, 131 mg/kg of carotene and also has an active acidity (pH) at level of 6.5 ± 0.29. Chemical analysis of different age drone brood shows that the vast majority of identified substances are contained in the homogenate of seven-day drone brood which are the most suitable for homogenization in order to obtain the highest quality product. It is known that drone brood has the same properties as royal jelly. Both of these products contain almost the same amount of protein and reducing sugars per unit of dry weight. It was studied the effectiveness of using substitutes protein feeds (defatted soya flour with soy peptides and pollen) in bee feeding during the harvesting honey. It was found that feeding bee colonies with soy peptides are increased the production of drone brood homogenate by 79.6 % in compared with using defatted soy flour.

The effectiveness of using protein mixed feed in feeding honey bees

The study of effectiveness of the use of protein feeding bees was carried out in the conditions of the apiary ALLC “Volodymyr” in village Shershni Tyvriv district of Vinnytsia oblast. According to the principle of analogous groups were selected bee colonies for the formation of experimental groups. Protein feed was moistened with 50% sugar syrup and filled in the honeycomb. According to the experimental scheme during the preparatory period the bee colonies of the experimental groups II, III and IV were fed a feed mixture in an amount of 25 g per day. According to the experimental scheme during the main period bee colonies were fed a feed mixture of 70 g per day. Accounting of bees brood on the set dates was carried out at the expense of a grid frame every 12 days. Commercial honey was determined by weighing after pumping from each bee colonies separately. Forage honey was determined by weighing the honeycomb and then subtracting the conditional mass of the honeycomb. During the experimental Ukrainian breed bee colonies were involved which they were kept in long hive. Care and maintenance for bee colonies were the same. It was studied the effectiveness of using combined protein feeds in bee feeding. It is proved that in the spring during the harvesting honey use protein feeds (defatted soya flour with soy peptides and pollen) for feeding bees has a positive effect on the brood rearing by bee colonies and the production of honey and wax in the following sequence: defatted soya flour and pollen (50 % + 50 %) defatted soya flour and soy peptides (50 % + 50 %) defatted soya flour (100 %).

Hydolysis Optimization and the Effect on Myogenenic Differentiation of Soy Peptides from Soy Protein Isolates by Alcalase and Flavorzyme (P17-001-19)

Objectives Soy peptides, a hydrolysates product of soy protein, which has the same essential amino acid composition as soy protein. However, soy peptides is more easily digested and absorbed by the human body, with greater nutritional and functional properties. The aim of this study was to optimize hydrolysis condition of SPI by Alcalase and Flavorzyme and determine the effect of the two kinds of hydrolysates on myogenetic differentiation. Methods Optimization of five hydrolysis conditions of SPI by Alcalase and Flavorzyme including hydrolysis pH, temperature, substrate mass concentration, enzyme mass/substrate mass and hydrolysis time was investigated based on degree of hydrolysis (DH). Pepetide contents in hydrolysates obtained by ultrafiltration of 3- and 10-kDa molecular weight cut offs (MWCO). C2C12 cell was cultured to study the effect of SPI hydrolysates on myogenetic differentiation. Results We found that the optimum conditions are pH 8, 60 °C, 5% substrate mass concentration, 2% enzyme mass/substrate mass, hydrolysis for 3 hours for Alcalase and pH 7, 55 °C, 5% substrate mass concentration, 2% enzyme mass/substrate mass, hydrolysis for 3 hours for Flavorzyme. We also detected higher <3 and <10 kDa peptides contents in Alcalase hydrolysates (6.72 and 39.73 mg) than those in Flavorzyme (2.59 and 7.21 mg) by ultrafiltration of SPI hydrolysates through 3- and 10-kDa molecular weight cut offs (MWCO). During C2C12 differentiation both SPI Alcalase hydrolysates (SPIAH) and SPI Flavorzyme hydrolysates (SPIFH) did not exhibit cytotoxic effect. Conclusions Alcalase has a better capacity to hydrolyze SPI compared to Flavorzyme. Cell culture results also showed the possibility for soy peptide to facilitate myogenetic differentiation. Funding Sources This study was supported in part by National Research Foundation of Korea.

Soybean Bioactive Peptides and Their Functional Properties

Soy consumption has been associated with many potential health benefits in reducing chronic diseases such as obesity, cardiovascular disease, insulin-resistance/type II diabetes, certain type of cancers, and immune disorders. These physiological functions have been attributed to soy proteins either as intact soy protein or more commonly as functional or bioactive peptides derived from soybean processing. These findings have led to the approval of a health claim in the USA regarding the ability of soy proteins in reducing the risk for coronary heart disease and the acceptance of a health claim in Canada that soy protein can help lower cholesterol levels. Using different approaches, many soy bioactive peptides that have a variety of physiological functions such as hypolipidemic, anti-hypertensive, and anti-cancer properties, and anti-inflammatory, antioxidant, and immunomodulatory effects have been identified. Some soy peptides like lunasin and soymorphins possess more than one of these properties and play a role in the prevention of multiple chronic diseases. Overall, progress has been made in understanding the functional and bioactive components of soy. However, more studies are required to further identify their target organs, and elucidate their biological mechanisms of action in order to be potentially used as functional foods or even therapeutics for the prevention or treatment of chronic diseases.