Effect of heat exposure on proliferation-promoting activity, growth-factor-like components and metabolism profile of newly secreted royal jelly

文献类型： 外文期刊

第一作者： Chen, Di

作者： Chen, Di;Lu, Wenjing;Zhang, Cen;Xiao, Chaogeng;Wang, Huimin David;Guo, Huiyuan;Lin, Ligen

作者机构：

关键词： Bee product; Heat; Functional food; Storage; Quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 217 卷

页码：

收录情况： SCI

摘要： Royal jelly is a traditional functional food that serves as the exclusive diet for bee larvae during their first three days of life. The heat-sensitive components in royal jelly can markedly influence its bioactive, however the effects of heat exposure on proliferation-promoting activity of newly secreted royal jelly remain unclear. This research aimed to analyze the effect of heat exposure on its proliferation-promoting activity, growth-factor-like components and metabolism profile. The cell experiment showed that the cell proliferation-promoting activity of royal jelly decreased by 30.94% after heat exposure. However, electrophoresis revealed that the decline in bioactivity is not simply attributable to decreased growth-factor-like components content. Further metabolomic analysis revealed 120 differential metabolites, including carbohydrate metabolites, purine/pyrimidine nucleotides, organic acids and their derivatives. Pathway analysis revealed the metabolic profile variations were mainly involved in carbohydrate metabolism. By verifying the differential metabolites, galactose metabolism possibly plays a crucial role in the reduction of the proliferation-promoting activity of newly secreted royal jelly.

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