Bee Makes the Pollen Wall Breakable for Human Digestion

Mustaque Ahmed, Farhana Anam
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Abstract

Introduction: Cellulose consists of β-(1 → 4)-linked glucose units arranged in a ribbon-type conformation in a zigzag pattern. Parallel chains fit closely to each other and associate with multiple hydrogen bonds to give rise to long fibers, which are totally insoluble in water and relatively inert. Although subject to some swelling in water, cellulose is entirely unaffected by boiling in water. Objectives: The objective of this study is to investigate the potential for breaking down the pollen wall of honey-collected pollen using acid with pH of stomach acid, and to determine whether the honey-making process by bees is necessary for human consumption of the amino acid content present in pollen. Materials and Methods: Natural litchi flower honey was collected from Litchi Garden of Doctor Honey, Health & Harvest Dinajpur, Bangladesh in March 2021. 1 ml natural raw honey of litchi flower was diluted with 5 ml distilled water in a conical test tube. (Falcon). This was centrifuged in a swing-out rotor centrifuge (Labofuge, Germany) at a speed of 900 rpm for 10 minutes. The pollens made a pellet at the bottom of the tube. A sample from the pellet was taken on a glass slide and checked under the light microscope (optima) to ensure the presence of pollen. Citric acid was also added to the pollen. Results: Many of the pollen’s walls were found broken within one hour. It is visible that the contents of the pollen sacs are oozing out. One or two broken pollen was found in each 100 of the sample before adding acid whereas many were broken after adding acid. Conclusion: Honey-collected pollen's wall can be broken down using stomach acid, emphasizing the importance of the honey-making process for accessing amino acids, while preserving pollen in honey is crucial for maximizing nutritional benefits.
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蜜蜂使花粉壁易于被人类消化
纤维素由β-(1→4)连接的葡萄糖单元组成,以带型构象排列成锯齿状。平行链彼此紧密配合,并与多个氢键结合,形成长纤维,这种纤维完全不溶于水,相对惰性。虽然纤维素在水中会有些膨胀,但在水中沸腾完全不受影响。目的:本研究的目的是研究使用pH值为胃酸的酸来破坏蜂蜜花粉的花粉壁的可能性,并确定蜜蜂的制蜜过程是否对人类食用花粉中存在的氨基酸含量是必要的。材料与方法:天然荔枝花蜜采自蜂蜜医生健康荔枝园;2021年3月,孟加拉,Harvest Dinajpur。取荔枝花天然生蜂蜜1 ml,用蒸馏水5 ml稀释,置于锥形试管中。(鹰)。在摆动转子离心机(Labofuge,德国)中以900转/分的速度离心10分钟。花粉在管的底部形成一个小颗粒。从颗粒中取出样本,放在载玻片上,在光学显微镜下检查,以确保花粉的存在。柠檬酸也被添加到花粉中。结果:许多花粉壁在1小时内被发现破裂。可见花粉囊的内容物正在渗出。在加入酸之前,每100个样品中有1或2个花粉破碎,而在加入酸之后,有许多花粉破碎。结论:蜂蜜采集的花粉壁可以被胃酸分解,强调了蜂蜜制作过程中获取氨基酸的重要性,而保存蜂蜜中的花粉对于最大限度地提高营养价值至关重要。
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